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Post by Southern Thunder on Nov 4, 2014 22:36:26 GMT 10
This is a delicious cake from an old Southern Living cookbook my mother had from the early 1970s.
I've been making this for years and everybody I've ever made it for, including a couple of professional chefs and everybody I've ever given the recipe to has told me it's the best cake they ever ate.
Ingredients
2 1/2 cups sifted flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup butter, softened; 1 cup whole milk; 1 tablespoon Creme de Menthe; 3 egg whites.
For the icing: 1/2 cup butter, softened; 1 pound confectioners sugar; 1/2 cup heavy cream; 1/2 teaspoon almond flavoring.
Directions.
1- Preheat over to 350 and grease two 9 inch cake pans.
2- Sift flour, sugar, baking powder and salt together in a large mixing bowl.
3- Add butter, 3/4 milk and Creme de Menthe, beat until flour is moistened.
4- Add the egg whites and remaining milk; beat two minutes on high.
5- Spoon batter into two well greased 9 inch layer pans. Bake until cake tests done; about 25 minutes.
6- Allow cake to cool in pans for 10 minutes. Remove from pans and allow to cool completely, about one hour.
7- For icing, blend the butter, confectioner's sugar, heavy cream and almond flavoring together until of spreading consistency, add more cream if necessary, then frost the cake.
Note: If you don't know, Creme de Menthe is a mint flavored liqueur. Any good liquor store should have it.
If you object to cooking with alcohol you should be able to find some similar mint flavored spice at a grocery store.
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Post by smokey on Nov 5, 2014 6:34:12 GMT 10
That sounds fantastic, I remember cream de menth being all the rage in the 70's
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Post by Southern Thunder on Nov 5, 2014 17:49:55 GMT 10
Yeah smokey, trust me it's delicious.
I always make one for Thanksgiving and one for Christmas as well as for various birthdays including one for myself on my birthday.
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Post by smokey on Nov 5, 2014 19:26:37 GMT 10
It's got me intrueged, I like sweets with more adult complexities. Rather then straight out lolly pop sweet.
Even as a young kid Id ask for the Rum and Raison or pistachio ice cream over anything else.
Its on my list for sure.
Ive just planted a really nice mint so I should have a garnish for it as well.
Side note for locals, Good mint it hard to find as most of it has no smell or smells like a weed but My local bunnings is selling a cracker good one ATM . Someone got it right.
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Post by chrisg on Nov 5, 2014 19:35:45 GMT 10
 I need some new mint, winter killed the last crop, will be shopping for plants in general this weekend. I just checked, I'd have to go buy sugar to even contemplate this cake, but I might, we in general use so little of the stuff that more than one friend has been bemused by our looking in cupboards for some for their coffee Cheers |
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Post by Southern Thunder on Nov 6, 2014 0:01:10 GMT 10
chris, while I other than in cooking, I don't use much sugar. I drink my coffee black but I always keep all different kinds on hand to cook with and while I don't my mother does put sugar in her coffee. smokey, see if this helps intrigue you. This is a pic of the finished cake from Thanksgiving 2011.  |
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Post by chrisg on Nov 6, 2014 6:20:32 GMT 10
Eh, I don't have much of a sweet tooth, my most vivid recollection of sugar is of being in a "hotel" in Manaus, Paraguay and realising that the sugar bowl on the table seemed to have a life of it's own, not too surprising, it was probably about 50% ants by weight Cheers |
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Post by Southern Thunder on Nov 6, 2014 18:25:51 GMT 10
I do happen to like sweets. Particularly cakes, fudge, ice cream and some types of store bought candy but for health/weight reasons I do try to eat it in moderation.
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Post by chrisg on Nov 6, 2014 20:06:10 GMT 10
This is hardly the forum for religious-type health debate but sugar is an oddity that crops up. I really do not consciously eat it, it rarely finds its way into any recipe and if it does its in extreme moderation and I don't unless, rarely, I need a severe energy hit eat a candy bar and I don't eat very much processed food at all. But, I do have a not infrequent hankering for very dark chocolate and ice cream It's interesting actually, carmelisation in sweet and savory can be a great finish, probably just as well I only break out the ramikins for creme bule for very special occasions Cheers |
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Post by smokey on Nov 6, 2014 20:09:46 GMT 10
Like Chris Im very contious of using sugar. But hey, every few weeks or even months is easy for me.
The kids however, That's a challenge. Most of the stuff I make for them I don't eat because I'm just not that big on sweets. custard Apple and chocatate pudding fruit are the best thing I've planted as they love it mixed with ice cream.
great Gif Jamie, is that you? I'd love to see the look on my wife's face when I don a chefs garb like that.
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Post by chrisg on Nov 6, 2014 20:31:24 GMT 10
Kids... I sometimes used to think just go order some insulin pens and save time Refined sugar is one hell of a poison, it's just more insidious than heroin or coke. Thankfully also way easier to move on from, my kids are well over it now - keep telling me how bad it and the marketing are The history of just how we created that dilemma is quite a litany if you wanted to look it up Cheers |
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Post by Southern Thunder on Nov 7, 2014 0:40:26 GMT 10
Like Chris Im very contious of using sugar. But hey, every few weeks or even months is easy for me. The kids however, That's a challenge. Most of the stuff I make for them I don't eat because I'm just not that big on sweets. custard Apple and chocatate pudding fruit are the best thing I've planted as they love it mixed with ice cream. great Gif Jamie, is that you? I'd love to see the look on my wife's face when I don a chefs garb like that. Yeah that's me, a couple of years ago in the kitchen of a local rescue mission here where I do volunteer work. I also often wear a chef's jacket and apron in the kitchen at home. Especially if I'm cooking with my good clothes on. |
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Post by ozymandias on Nov 19, 2014 16:43:42 GMT 10
LOL.....how can it be a mint JULEP cake minus the bourbon?
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Post by chrisg on Nov 19, 2014 19:50:46 GMT 10
He's from Tennessee mate, he assumes that goes with everything Cheers |
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