"Wayne Boatwright" > wrote in message
6.120...

<snip>


>> Amalgamation Cake?
>>
>> Felice
>
> I'll have to dig for the paper recipe if you want it, as I've never put it
> on computer.
>
> Essentilly, it is a 3-layer white cake lightly flavored with vanilla and
> almond extract. The filling is made from milk, sugar, and butter, that is
> cooked to the soft ball stage. Into that mixture is stirred coarsely
> broken pecans, dark raisins, coconut, crushed pineapple, and vanilla
> extract.
>
> The filling goes between the layers and on top. The sides are frosting
> with an egg white beaten stiff with granulated sugar.
>
> There are recipes on the web where the filling contains a high proportion
> of egg yolk. This is *not* the way my grandmother made it, and I don't
> like those versions.
>
> Let me know if you'd like my grandmother's recipe. I'll be happy to look
> it up, type it up, and post it.
>
> --
> Wayne Boatwright
>

Will this help: These are all in my data base as Amalgamation Cakes;


--
Old Scoundrel

(AKA Dimitri)


# 1

--CAKE:--

3/4 c. butter
3 eggs
1 c. sugar
1 (16 oz.) jar strawberry preserves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ground cloves
1/2 c. buttermilk
1 tsp. baking soda
2 c. flour

--TOPPING:--

4 egg yolks
1 c. sugar
3/4 c. butter
1 pkg. pecans
1 pkg. coconut
Evaporated milk to thin

Mix all cake ingredients by hand in the order given. Bake in 2 or 3 round
cake pans that have been greased and floured at 350 degrees for 30 to 35
minutes; cool. FOR TOPPING: Mix together in 2-quart saucepan, egg
yolks, sugar and butter. Cook on low heat until glossy, adding small
amounts of evaporated milk to thin to an icing consistency. Add pecans and
coconut. Layer topping on first cake then on top; be sure to let it drip
down and over the sides. 1/2 cup raisins are optional and can be added to
the cake mix - 1 cup optional added to topping.

# 2

CAKE:
2 1/2 c. sugar
1 c. shortening
3 1/2 c. plain flour
6 egg whites (beat first)
5 tsp. baking powder
1 c. milk,
1/2 c. boiling water
2 tsp. vanilla flavoring

Cream shortening and 2 cups sugar, mix and sift flour and baking powder;
add alternately with the milk to the creamed mixture. Beat the egg whites
until stiff and fold in the remaining 1/2 cup sugar. Fold this into batter,
then add 1/2 cup of boiling water. Add flavoring. Bake in slow 350 degree
oven for 25 to 30 minutes or until done. Makes 4 to 5 layers.FILLING:
9 egg yolks
2 c. sugar
1 c. coconut water (or water)
2 c. grated coconut
1 tsp. vanilla
1 c. chopped walnuts
1 c. chopped pecans
1 c. raisins
1 lb. butter

Bring sugar and water to a boil, in a heavy pan. Set off stove and add
butter. Beat egg yolks and add to sugar mixture. Cook over low heat until
thick, 10 to 12 minutes. Cool. Add remaining ingredients. Stack.

# 3

9 egg yolks
2 c. sugar
1 3/4 c. milk
1/4 lb. butter (or oleo)
1 box raisins
1 1/2 c. mixed nuts (I use pecans and
1 c. English walnuts)
1 big coconut, grated

Beat egg yolks well. Then add sugar, milk, and oleo. Mix well. Cook on
medium heat until thickened slightly. Add raisins and nuts. Cook until
thick. Add coconut last. Heat well. Louise says that Granny (Georgia
Schumpert Armstrong) used 1 cup of pecans and 1/2 cup of scalybarks or
hickory nuts when she made the filling.BATTER;
3 eggs (or 9 egg whites)
1 1/2 c. sugar
1 c. milk
2 tsp. baking powder
2 1/2 c. plain flour
1 tsp. flavoring
1/2 c. Crisco

Cream sugar and Crisco well. Add eggs. Then mix milk, flour, and baking
powder. Add flavoring. Bake at 325 degrees. Makes 3 nine inch layers.

# 4


From the recipe book of Ruby Armstrong Posey.BATTER:
8 egg whites
2 c. sugar
3/4 c. shortening (if butter, 1 c.)
4 c. flour (presifted)
4 level tsp. baking powder
1 c. milk
1 tsp. vanilla
1/4 tsp. salt

Cream shortening and sugar. Add flour and milk alternately (having sifted
flour and baking powder together two or three times.) Add vanilla. Fold in
stiffly-beaten egg whites. Bake at 375 degrees until cake falls away from
sides of pans. Makes three layers.FILLING:
8 egg yolks
1 c. butter
1 c. sugar
1 c. white Karo
1 c. raisins
1 c. pecans
2 c. coconut

# 5


1 white cake mix

FILLING:
8 egg yolks
2 c. sugar
2 sticks margarine
1 sm. can crushed pineapple
1 1/2 c. raisins
1 c. coconut
1 c. pecans

Cook cake mix according to directions. Make 3 layers. Filling: Melt
margarine. Add sugar and beaten egg yolks before it gets too hot. Cook
slowly on low heat until thickened. Add raisins, pineapple, cooking all
along. When it seems thick enough to spread, add coconut and nuts. Cook
another few minutes. Spread over layers.

# 6


1 c. Crisco
3 c. flour
1 c. sweet milk
8 egg whites
2 c. sugar
2 tsp. baking powder

Cream sugar and Crisco. Add milk, flour and baking powder. Beat egg
white stiff and add to batter. Beat well. Bake in layer cake pans, 4
layers.FILLING:
1/2 lb. butter
8 egg yolks
2 c. sugar
1 c. white raisins
1 c. pecans
1 c. coconut
Juice from 2 lemons

Cream butter and sugar, add the egg yolks beaten well and the lemon juice.
Cook in double boiler until thick. Cool. Add fruit and nuts and spread in
layers.

# 7

2 c. sugar
1 1/2 c. butter
2 tsp. baking soda
6 eggs
4 c. flour
1 c. ground raisins
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. ground cloves
1/2 tsp. salt
2 c. buttermilk
1 pt. seedless blackberry jam

Preheat oven to 350 degrees. Mix all dry ingredients, then add beaten
eggs, butter, buttermilk, and jam. Bake in a floured, greased cake pan for
about 1 hour.FILLING:
8 egg yolks
2 c. ground raisins
2 c. grated coconut
1 tsp. salt
1/2 c. butter
2 c. sugar
2 c. chopped pecans
1 c. evaporated milk

Mix sugar, salt, butter, milk and egg yolks in a double boiler and cook
for 30 minutes. Add raisins, coconut and pecans. Spread over cooled cake.
Excellent for Christmas holidays.

# 8


2 c. sugar
1 1/2 c. shortening
1 c. buttermilk
2 tsp. soda
4 c. flour, sifted
6 whole eggs, unbeaten
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. cloves
1 pt. jam or preserves
1 c. raisins

FILLING:
8 egg yolks
1 1/2 c. margarine
2 c. sugar
2 c. coconut
2 c. chopped nuts
2 c. ground raisins (or finely
chopped)

Cream sugar and shortening. Add eggs, buttermilk, jam, raisins and dry
ingredients; beat as for any layer cake. Bake at 375 degrees for about 35
minutes. Makes 4 layers. (Instead of a 4 layer cake you can make 2, 2
layer ones or 1 two layer and a sheet cake.) Let layers cool then put
filling between layers and on top. Filling: Cook egg yolks, butter and
sugar in double boiler until thick. Beat until cool. Stir in the coconut,
raisins and nuts. Note: It takes up to 24 hours for the filling to set so
you may have to keep putting it back on the cake from time to time until it
does set. This cake can be kept in refrigerator for several weeks or
frozen.

END