Next in my mini series of obscure little cookbooks is “A book of famous Old New Orleans Recipes. Used in the South for more than 200 years.” At least I know where I bought it this time. Picked it up in a shop in New Orleans while we were there for a couple of days some time during the 90s.
As you can see it is quite battered, not so much from overuse, but rather from abuse by pets (don’t ask!).
I chose the recipe for a cake to share with you simply because the name of this cake is so nice.
Creole Beauty Cake
- 2/3 cup shortening
- 3/4 teaspoon salt
- 1 teaspoon almond extract
- 1 1/2 cups sugar
- Pink coloring
- 3/4 cup chopped blanched almonds
- 3 cups sifted cake flour
- 3 1/2 teaspoons baking powder
- 1 cup milk
- 4 egg whites, beaten fluffy, not stiff
- 1/2 cup cut maraschino cherries
Combine shortening, salt and flavouring, add sugar gradually and cream well. Sift flour and baking powder three times, add to creamed mixture alternately with liquid. Fold beaten egg whites into mixture. To 2/3 of the batter add pink coloring and almonds. Pour into 2 greased 8-inch layer pans. To remaining batter add cherries, pour into third 8-inch layer pan. Bake in moderate 350 degrees F. oven 30 minutes.
Then cover with white or coloured icing.
Somehow the instructions on how to layer the cake seems to be missing. I assume you take the first almond layer, add the cherry one and then the second almond layer, right?
Weekend Cooking is hosted by Beth Fish Reads