Honey Nut Cake taken from Forgotten Recipes Cookbook
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1/2 cup sugar
1/2 cup honey
3 eggs
1 cup chopped nuts
1/4 cup milk
1 teaspoon vanilla extract
Sift flour and then measure. Add baking powder and salt to flour and sift together 3 times. Cream butter until light; gradually add sugar, and cream well. Next comes your honey- add it a third at a time, beating well after each addition. Add about 1/4 of the flour mixture and beat until well blended and smooth. Next beat the eggs until hey are thick enough to pile up in a bowl. Add to the cake mixture. Stir in nuts. Add remaining flour mixture, again in thirds, alternately with milk, beating very well after each addition. Stir in vanilla. Pour batter into a 9-inch buttered tube pan. Bake at 325º for an hour and 5 minutes. Frost with Honey Butter Frosting.
Frosting:
2 tablespoons butter, softened
2 tablespoons honey
1/3 cup sifted confectioners sugar
1 egg white, beaten
1/2 teaspoon vanilla extract
2 cups sifted confectioners sugar
Dash of salt
Cream butter until light; add honey and blend well. Add 1/3 cup of confectioners sugar and cream very well; add salt. Add egg white alternately with the two cups of sifted confectioners sugar, beating well after each addition. Add vanilla, mixing well. Taste, add more sugar if desired. This was a war time recipe, and they had to be stingy with their sugar. Today our tastes are a little richer. Spread frosting on top and sides of cake.
Croissant Sandwich Filling
12 ounces boned cooked chicken
1 cup thinly sliced celery
1/2 to 3/4 cup crushed or tidbits pineapple
1/2 to 3/4 cup sliced green or red grapes
1/4 cup chopped almonds
3/4 to 1 cup mayonnaise
1 cup cool Whip
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 tablespoons pineapple juice
Mix together and refrigerate until ready to fill croissants.
Coconut-Almond Fudge Cups
1 package (18-1/4 ounces) chocolate fudge cake mix
1/2 cup butter, melted
1 egg
Filling:
1/4 cup sugar
1/4 cup evaporated milk
7 large marshmallows
1 cup flaked coconut
Topping:
3/4 cup semisweet chocolate chips
1/4 cup evaporated milk
1/4 cup evaporated milk
1/2 cup sliced almonds
Beat cake mix, butter and egg until well blended. Shape into 1 inch balls; place in foil-lined miniature muffin cups. Bake at 350º for 8 minutes. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pan to wire racks to cool.
For filling, in a microwave safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
For topping, in another microwave safe bowl, combine the chocolate chips, milk and butter. Microwave in 10-20 second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator. Yield: 4 dozen.
