* Exported from MasterCook *
MARY LOU WEYLER'S PEACHES & CREAM CAKE - LouisvilleCourierJournal
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Cakes - Frosting/Icing/Filling
Cakes - Fruit Cakes - Layer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup unsalted butter -- softened
2 cups sugar
6 large eggs at room temperature
3 cups soft wheat flour (such as White Lily)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
Meringue layer:
3/4 cup plus 2 teaspoons sugar
1 cup chopped pecans -- toasted
4 egg whites
1/8 teaspoon cream of tarter
1 Pinch salt
Peach filling:
1 3/4 cup dried peaches
1 1/2 cups water
1/4 cup sugar
2 tablespoons light corn syrup
Buttercream frosting:
1 1/4 cups unsalted butter -- softened
2 pounds powdered sugar -- sifted
2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cups whipping cream
If you can't find dried peaches, combine dried apricots and pears, or use
apricots only, for the filling.
To make the cake: Grease and flour 2 10-inch cake pans. Heat oven to 325
degrees.
Beat butter in a large mixing bowl at medium speed with an electric mixer
until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a
time, beating until blended after each addition.
Combine flour, baking powder, baking soda and salt. Add flour mixture to
butter mixture alternately with buttermilk, beginning and ending with flour
mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into pans and bake for 30 to 35 minutes, or until a toothpick
inserted in the center comes out clean. Cool in pans on wire rack for 10
minutes. Remove cake layers from pans and let cool completely on racks.
To make the meringue: Grease a 10-inch springform pan; line the bottom with
aluminum foil and sprinkle the foil with 2 teaspoons sugar. Set aside.
Position a metal blade in the bowl of a food processor and add the pecans
and 3/4 cup sugar. Process until the pecans are finely ground, stopping
once to scrape down the sides; set aside.
Combine egg whites, cream of tartar and pinch of salt. Beat at high speed
with an electric mixer until soft peaks form. Fold in pecan mixture. Spread
in prepared pan. Bake at 250 degrees for 1 hour and 30 minutes to 1 hour
and 45 minutes or until thoroughly dry. Cool completely in pan on a wire
rack and carefully remove from pan. Remove foil.
To make peach filling: Combine fruit and water in a medium saucepan and
bring to a boil. Cover, remove from heat and let stand 30 minutes or until
peaches are soft.
Add sugar and syrup and bring to a boil. Reduce heat and simmer 30 minutes
uncovered, or until most of the liquid evaporates. Remove from heat.
Position the metal blade in the bowl of a food processor. Add peaches and
process until smooth, stopping once to scrape down the sides of the bowl.
Cool before using.
Makes 2 cups.
To make buttercream frosting: Beat butter, 1 cup powdered sugar and
flavorings. Beat at medium speed until blended. Add remaining powdered
sugar to the butter mixture, alternately with whipping cream, beating well
after each addition. Beat at high speed until mixture is smooth and of
spreading consistency.
To assemble the cake: Place 1 cake layer on a cake plate and spread with
half of the peach filling. Spread 1 cup frosting over filling and top with
meringue. Spread remaining filling over meringue layer, and spread 11/2
cups frosting over filling. Top with remaining cake layer. Spread top and
sides of cake with remaining frosting, as desired. Chill 2 to 3 hours.
Decorate cake as desired.
Serves 10.
MARY Lou Weyler doesn't consider herself tough competition in the cake
contests at the Kentucky State Fair.
"I'm not a cake person; I just can't decorate," says the Elizabeth, Ind.,
baker. "I do more with pies."
Weyler won a blue ribbon for the blueberry peach pie that she made with the
peaches that came from her peach trees.
She also won with a cake -- one of more than 4,600 entries in the culinary
competition at the Kentucky State Fair this year. Her "peaches-and-cream"
cake took a blue ribbon in the category that most people call "favorite
cake" -- the one the entry book calls "Your Favorite Cake, Any Kind Not
Mentioned Above."
The cake competition has 20 different categories. "Favorite cake" arouses
more interest than the others because it seems to inspire more creativity,
allow more freedom, as bakers mix and match fillings, frostings and layers.
Weyler's recipe came from a Southern Living annual collection of recipes.
Two layers of traditional yellow cake had a layer of nutty meringue in
between. The cake was filled with a purée of reconstituted dried peaches
and iced with buttercream.
Because she and her husband are growing about 1,000 nut trees in addition
to the peach, apple and plum trees on the property, this particular recipe
caught her eye.
Description:
"This cake consists of 2 layers, 1 meringue layer, peach filling and
buttercream icing."
Source:
"By SARAH FRITSCHNER, Louisville Courier-Journal Food Editor Aug. 25, 1999"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 11962
Calories; 632g Fat (46.1% calories from fat); 53g
Protein; 1607g Carbohydrate; 32g Dietary Fiber;
1615mg Cholesterol; 4143mg Sodium. Exchanges: 1
1/2 Grain(Starch); 2 1/2 Lean Meat; 11 Fruit; 2
Non-Fat Milk; 125 Fat; 93 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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