|By Raine on Thursday, April 27, 2000 - 04:55 pm: Edit|
I've tasted cake called "italian cream",but all recipes found did not have "pineapple?".There was a distinct "citrus?" flavor.Would like to make it for (my)mother's day,but unable to find comparable recipe.Possible it is called something else?
|By W.DeBord on Friday, April 28, 2000 - 07:48 am: Edit|
There are tons of recipes that are labeled Italian cream cake, each slightly or even greatly different from the next. I don't recall ever seeing one with pineapple??? Did you want that or not?
Grated orange or lemon rind definately in pastry cream or ricotta cream types of fillings in most recipes.
You'd have to be very specific in your description for us to help you. Otherwise we can flood you with recipes and none of them may be what your looking for.
|By Panini (Panini) on Friday, April 28, 2000 - 05:09 pm: Edit|
I don't recall pineapple in any of my recipes but I will look. The one I'm using now has no baking powder, I'll gladly pass it on if you like. I have a feeling W.DeBord is right about the citron in the filling.
|By Raine on Friday, April 28, 2000 - 09:54 pm: Edit|
This one had cream cheese icing and filling(cheap kind,too sweet).Cake itself was very good. Definately wanted pineapple flavor in it. Gave it a nice flavor.
Name given was italian cream, but could possible be wrong.
Closest discription is...heavy yellow cake with coconut, peacans and pineapple flavor (no detectable fruit pieces).
Perhaps someone knows this by a different name, that would also be helpful.
p.s. would like recipe, if not too much trouble.
|By Countrybaker (Countrybaker) on Friday, April 28, 2000 - 11:29 pm: Edit|
This is the recipe that I use all of the time. A very good cake, moist and keeps well. Most cakes known as Italian cream do have a cream cheese frosting with a high % of cream cheese.
ITALIAN CREAM CAKE
1/2 cup of butter
1/2 cup of shortening
2 cups of sugar
5 eggs separated
2 cups of AP flour
1/2 t salt
1 cup of buttermilk
1 t of soda
2 tsp of vanilla
l 6oz. pkg. of frozen coconut
1 cup of finely chopped nuts
Add the soda to the buttermilk and let set a few minutes before using. Cream butter, shortening and sugar, add egg yolks and beat for 5 min. Add flour and salt alternatly with buttermilk and soda. Mix in vanilla and coconut. Fold in nuts and egg whites by hand. Bake at 350* I use 3 nine inch pans. I don't see why you couldn't add a pineapple flavoring to it. I have used this recipe for wedding cakes for years. If I am just making it to use as a layer cake, I add nuts to the frosting. I hope this helps you.
|By W.DeBord on Saturday, April 29, 2000 - 08:14 am: Edit|
I don't have a recipe at hand (file is at work) but what your mentioning is different from what I have done. I'm not making fun, but a heavy yellow cake with coconut, pecans and a hint pineapple with a cream cheese frosting to me a northerner is called "coconut cake".?
The Italian cream cakes I've made were basicly sponge cakes with a "canolli" style filling, frosted with nothing or whipped cream. I guess I can't be of help here.
|By Panini (Panini) on Saturday, April 29, 2000 - 01:24 pm: Edit|
The recipe countrybaker gives you is close to mine but already scaled down. The only thing I do different is seperate the sugars and put 40% into whites. I have problems using finely chopped nut for they release to much oil and tend to fry the cake inside.? I know that sounds stupid, but if the temp of the nut gets to high the pecan oil will create a very dark look and turn the nuts black.The same thing happens when you use cheap large shredded coconut.
|By Raine on Saturday, April 29, 2000 - 09:26 pm: Edit|
Countrybakers and/or Panini recipes sound close enough. I'll just figure out away to get pineapple in.
W.DeBord's most likely resembles what an italian cream cake should be.The one I tasted was probable an extremely americanized version.
(I'm a transplanted southerner)