cookbooks

Recipe For "light Cakes" (given Mary By A Farmer's Wife) Recipe

Recipe for "Light Cakes"

History:
The recipe for "Light Cakes" was passed down from a farmer's wife named Mary. It is a traditional recipe that has been enjoyed for generations. These delightful cakes were commonly made in the evenings and enjoyed as a treat for breakfast the next day. The combination of mashed potatoes, yeast, and other simple ingredients creates a light and fluffy texture that is both delicious and satisfying. This recipe has stood the test of time and continues to be a beloved classic.

Fun Facts:
- Mashed potatoes are a surprising ingredient in this recipe. They not only add moisture but also contribute to the lightness of the cakes.
- The use of yeast or Fleischman's yeast gives these cakes their characteristic rise and airy texture.
- Brushing the tops with melted butter and brown sugar adds a delightful caramelized flavor and a touch of sweetness.

Ingredients:
- 1/2 cup mashed potatoes
- 1/2 cup sugar
- 1 cup yeast or 1 cake of Fleischman's yeast dissolved in a cup of lukewarm water
- 1/2 cup mixture of butter and lard
- Pinch of salt
- Flour, as needed

Instructions:
1. In the evening, prepare a sponge by combining the mashed potatoes, sugar, dissolved yeast, butter-lard mixture, pinch of salt, and enough flour to thicken the batter until it is quite thick. Mix well.
2. Cover the sponge tightly and place it in a warm location overnight to allow it to rise.

Morning:
3. The next morning, add 2 eggs and an additional 1/2 cup of sugar to the risen sponge. Stir in enough flour to make the mixture as thick as the sponge can be stirred with a spoon. This will provide structure to the cakes.
4. Set the batter aside to rise until it becomes light and airy.

Baking:
5. Preheat the oven to the temperature suitable for baking cakes (usually around 350°F/175°C).
6. Roll out the risen batter to a thickness of about one inch.
7. Place the rolled-out batter into pie tins or cake pans.
8. Brush the tops of the cakes with melted butter and sprinkle with brown sugar for a flavorful topping.
9. Set the cakes aside to rise once again, until they are well risen.

10. Once the cakes have risen, carefully transfer them to the preheated oven.
11. Bake the cakes for approximately 20-25 minutes, or until they are golden brown and fully cooked.

Serve and Enjoy:
12. Remove the cakes from the oven and let them cool slightly before serving.
13. These "Light Cakes" can be enjoyed warm or at room temperature. Serve plain or with a dollop of whipped cream or fruit preserve.

Similar Recipe Dishes:
- Angel Food Cake: Like "Light Cakes," angel food cake is known for its light and airy texture. However, it does not contain mashed potatoes and uses whipped egg whites as the leavening agent.
- Chiffon Cake: Chiffon cake is similar to "Light Cakes" in its fluffy texture. It also uses vegetable oil instead of butter and lard, giving it a lighter taste.
- Pound Cake: In contrast to "Light Cakes," pound cake is denser and more buttery. It doesn't rely on yeast for leavening and is traditionally made with equal parts of butter, sugar, eggs, and flour.

Enjoy the delightful taste and fluffy texture of these homemade "Light Cakes" for a delightful breakfast or anytime treat. Share this recipe with family and friends to continue the tradition of enjoying this classic farmer's wife recipe.

Vote

1
2
3
4
5

Viewed 1928 times.


Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls