VIENNA CAKE

 

 

VIENNA CAKE

1c Butter @ room temp (unsalted)

2c Sugar

3c Flour (Swan’s)

4 eggs

1c milk (whole)

2 T canola oil

1t vanilla extract

3t baking powder

½t almond extract

Spray pans with floured cooking spray.  Cream butter until fluffy.  Add sugar and mix about 6-8 more minutes.  Add eggs 1 @ a time, beating after each egg.  Add oil.  Sift flour, salt & powder together.  Add flour mixture and milk alternatively to the butter mixture.  Mix in extracts.  Divide the mixture evenly between pans.  Take pans and drop to release bubbles.  Bake 25-30 minutes.  Cool for about 10 minutes before removing from pan.  Cool completely before icing.

 

ICING VERSION 1

4 – 5 c confectioners’ sugars

3 sticks Crisco

4 sticks butter

3/4c milk

½t almond extract

¼t lime juice

Cream all ingredients together.

 

ICING VERSION 2

1.5 c sugar
3 egg whites
6 T cold water
1/4 t cream of tartar
2 t corn syrup (white)
1 t almond essence

Combine first 5 ingredients in a double boiler. Cook over boiling water and continuously beat with hand mixer for 4-5 minutes, or until icing is stiff enough to stand in peaks. Add essence, a few drops at a time and continue to beat until smooth.

 

Use preserves of your choice in the middle of the cake.

 

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25 Comments

  1. Eartha Derricks , Green Gage is a type of lime preserve that is made by the old Cruzan cooks. There are several different recipes that are closely guarded. I'm not sure if some of our local cooks would be willing to sell any. Sorry that I can't be more help.

  2. A REAL Vienna cake has 5 different flavors of filling between 6 layers of cake. According to a handwritten 150 year old cookbook from one of the OLD Cruzan families that I had access to the flavors were supposed to be guavaberry, apricot, green gage, currant and guava. More modern adaptations switch to pineapple and strawberry instead of the apricot and currant, but the others were a MUST. Anything else is just a fruit filled layer cake.

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