Any Home Bakers Here?

[CuzChickens]

Thanks Cuz!

Hey, I like the new avatar...is that little piggy yours?

Thanks, Debby!

Yep, he was mine. He is in the freezer now, and we have five more!

 

[sunflour]

I can fit 3 of the 9" cake pans in my oven at one time. I did rotate the pans 1/2 way through the bake time to get them evenly baked.

You should try it sunflour, it's an old southern recipe

I'm not great at cake baking and have a traditional oven - bet if I try 3 layers at one time I'll drop at least one or burn myself in rotation.

Will definitely have to try this one - not just because I'm and old southerner, because it sounds awesome

 

[Blooie]

I can attest to the yum-liciousness of Debby's Hummingbird Cake first hand! And the only thing that could be done to improve the recipe is to have her come up here and make it for us!! Note: It is a little messy to eat driving down the highway at 65 MPH with a one-armed driver.

 

[N F C]

I'm not great at cake baking and have a traditional oven - bet if I try 3 layers at one time I'll drop at least one or burn myself in rotation.

Will definitely have to try this one - not just because I'm and old southerner, because it sounds awesome

You can make it 2-layer, that's what the recipe called for. The high altitude does funny things with batter, putting less batter in the pans meant I didn't have a problem with it quickly rising in the oven and overflowing.

Oh course you aren't old southern...you're just southern awesome!

 

[N F C]

I can attest to the yum-liciousness of Debby's Hummingbird Cake first hand! And the only thing that could be done to improve the recipe is to have her come up here and make it for us!! Note: It is a little messy to eat driving down the highway at 65 MPH with a one-armed driver.

Glad you liked the cake Blooie

You mean one-armed drivers don't drive down the highway at 80 mph like everyone else?

 

[Blooie]

Glad you liked the cake Blooie

You mean one-armed drivers don't drive down the highway at 80 mph like everyone else?

Not with a two-armed, sharp tongued sidekick, Debby!

 

[N F C]

Not with a two-armed, sharp tongued sidekick, Debby!

 

[sunflour]

Oh course you aren't old southern...

I kinda knew you would pick up on this. Since we're twins, same age, that has to be your opine

 

[ronott1]

I'm not great at cake baking and have a traditional oven - bet if I try 3 layers at one time I'll drop at least one or burn myself in rotation.

Will definitely have to try this one - not just because I'm and old southerner, because it sounds awesome

I have a recipe for Doberge cake, it is a cajun recipe with lemon filling. It has 6 8" layers. With that cake, I bake two at a time three times for the 6 layers.

Doberge Cake

½ cup butter or margarine

2¼Cups all purpose flour
¼ cup shortening

2 tsp baking powder
3 egg yolks

¼ teaspoon salt
1 ½ cup sugar


1 teaspoon vanilla

¾ cup milk


3 stiff-beaten egg whites

Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1 ½ -inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder and salt. In a large mixer bowl, beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating till light and fluffy. Add egg yolks. One at a time, beating one minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition till blended. Gently fold in egg whites by hand.

To make 6 cake layers, transfer a generous ¾ cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375° oven for 10 to 12 minutes or till cakes test done. Cool 5 minutes in pans. Remove from pans and cool as directed above.

To assemble, place 1 cake layer on serving plate. Spread a scant ½ cup Lemon filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peal, if desired. Makes 16 servings.

Lemon Filling: In a saucepan combine 1 ¼ cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash of salt. Stir in 1 ½ cups cold water. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Stir about 1 cup of the hot mixture into 3 unbeaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in 2 tablespoons butter or margarine and ½ teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring.



Lemon Icing: In a mixer bowl beat 6 ounces of cream cheese, and 3 cups sifted powdered sugar till fluffy. Add 1 teaspoon finely shredded lemon peel and ¼ teaspoon vanilla and beat till smooth

 

[sunflour]

I have a recipe for Doberge cake, it is a cajun recipe with lemon filling. It has 6 8" layers. With that cake, I bake two at a time three times for the 6 layers.

Doberge Cake

½ cup butter or margarine

2¼Cups all purpose flour
¼ cup shortening

2 tsp baking powder
3 egg yolks

¼ teaspoon salt
1 ½ cup sugar


1 teaspoon vanilla

¾ cup milk


3 stiff-beaten egg whites

Prepare and cool the Lemon Filling. Grease and lightly flour three 8x1 ½ -inch round baking pans. Set aside. In a medium mixing bowl combine flour, baking powder and salt. In a large mixer bowl, beat butter or margarine and shortening with an electric mixer on medium speed for 30 seconds. Gradually add sugar and vanilla, beating till light and fluffy. Add egg yolks. One at a time, beating one minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition till blended. Gently fold in egg whites by hand.

To make 6 cake layers, transfer a generous ¾ cup of batter into each prepared pan, spreading evenly over the bottom of pan. Bake in a 375° oven for 10 to 12 minutes or till cakes test done. Cool 5 minutes in pans. Remove from pans and cool as directed above.

To assemble, place 1 cake layer on serving plate. Spread a scant ½ cup Lemon filling evenly atop. Repeat with 4 more layers and filling. Top with final layer. Cover and chill thoroughly. Spread Lemon Icing over top and sides of cake. Cover and store in the refrigerator. Before serving, sprinkle top with shredded lemon peal, if desired. Makes 16 servings.

Lemon Filling: In a saucepan combine 1 ¼ cups sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, and dash of salt. Stir in 1 ½ cups cold water. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Stir about 1 cup of the hot mixture into 3 unbeaten egg yolks. Return mixture to saucepan. Bring mixture to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in 2 tablespoons butter or margarine and ½ teaspoon finely shredded lemon peel. Gradually stir in 1/3 cup lemon juice. Mix well. Cover surface with clear plastic wrap. Cool the mixture to room temperature without stirring.



Lemon Icing: In a mixer bowl beat 6 ounces of cream cheese, and 3 cups sifted powdered sugar till fluffy. Add 1 teaspoon finely shredded lemon peel and ¼ teaspoon vanilla and beat till smooth

That sounds fabulous. My mother in law used to make a Lemon Chess Cake - it sounds a lot like this except she only used the lemon filling between layers and to ice the cake. Those were so, so good and I never got her recipe before she passed on.

Thanks for posting the recipe, definitely will have to try this.