Dixiana Bakery Sarah Bernhardt Cake
The bottom layer was a 10" basic yellow butter cake. It was iced with a vanilla buttercream icing with chopped pecans pressed into the sides.(My suggestion is to make a Duncan Hines yellow cake using the pound cake recipe on the side of the box and bake it in a 10" cake pan.
The top was a yeast dough made out of :
Six RAW doughnuts,
1 tabespoon sugar
2 tablespoons shortening (Crisco)
1 teaspoon rum extract
2 eggs.
.
Ingredients were beaten together and poured into a buttered 8 1/2" X 3 1/2 "
crown mold (I use a bundt pan.) Let it rise in a warm place until doubled in
size. Bake at 375° til golden and the top springs back (25-30 min.). Turn
out onto a rack to cool.
Bring to a boil 1 1/2 cups sugar 2 cups water 3/4 cup rum.
Cook 5 minutes. Place a plate under the rack. Pour syrup slowly over the
warm cake until all the syrup is absorbed.
Glaze: 1 jar apple jelly (8oz) Red food coloring to desired color.
Melt over low heat until dissolved. Pour over the glazed cake. ALLOW CAKE TO SET UP FOR 30 MINUTES.
ASSEMBLY:
Frost yellow cake. Press chopped pecans around sides. Place glazed layer in
the center of the butter cake. Whip a small container of whipping cream and
sweeten to taste with sugar and a half teaspoon of vanilla. Chill. Place
chilled, whipped cream in a pastry bag fitted with a large star tip. Pipe a
wavy design at the base of the glazed cake, sealing the two layers together.
fill the center of the ring mold. Top with a stemmed cherry in the center
and sprinkle with a few chopped pecans. Chill.
This recipe is from the baker at the Dixiana Bakery who invented this cake.
Other bakeries copied it but this was by far the best version!! It was
invented in honor of Sarah Bernhardt’s visit to New Orleans.