Dear Abby’s Champagne Cake
1 (8 inch) angel food cake
1 split (6.4 oz bottle) of good champagne
3 (8 oz) packages cream cheese, softened
2 (7 oz) jars finely chopped macadamia nuts
3 (20 oz) cans crushed pineapple, well drained
Cut cake in half horizontally. Place top half, cut side up,
on serving plate lined with waxed paper.
Place bottom half, cut side up, on cake plate.
Drizzle between 1/4 and 1/2 cup champagne over cake.
Spread cream cheese on cake.
Pat nuts and drained pineapple generously into cream cheese.
Place top layer, cut side down, on top of first layer.
Spread cream cheese over top layer.
Pat nuts and pineapple generoulsy onto top of cake.
Chill 6 hours or overnight.
Serves 12 ( 115 calories per serving.)
Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.
Delicious Sponge Cake
Sponge Cake can is easy to make but very delicious in test. You can prepare sponge cake both with egg or without egg, today I am showing you the one with egg, so vegetarians don’t get disheartened I’ll also post the one without eggs
Ingredients Needed For the Cake:
Eggs - 2
Refined Flour - 100gm
Baking Powder - 1tsp
Powdered Sugar - 125gm
White Butter - 4tbsp
Chopped Almonds, Raisins & Cherries - 1cup
Method of preparing the batter and baking:
Beat the eggs & sugar powder together very well to form a thick batter
Add refined flour & 2 cup hot water to the beaten egg & sugar mixture and mix well so that clumps won’t form
Add melted butter and chopped Dry fruits to the mixture and stir well to form a thick batter
Pour the mixture in baking dish & bake at 400’F for 20min
When the cake starts leaving the sides of the dish and becomes spongy you can understand the cake is done
Let it cool down in room temperature, cut into pieces & serve to your near and dear ones
Should vegetarians post meat recipes so I won’t be disheartened? See how silly it sounds when you turn it around?