Royal cook book

Old Time Hickory Nut Cake 1 master recipe for the Large Cake (page 13) 1 cup chopped hickory nut meats Make the large cake recipe, using 14 cup shortening instead of 144 cup. Mix hickory nut meats with dry ingredients. Bake in large greased tube pan in moderate oven at 350° F. about 114 hours. Pecans or black walnut meats may be used in place of hickory nuts. Makes | nine-inch cake. Tropic Aroma Cake 1 recipe for Two-Layer Cake (page 13) 1 teaspoon cinnamon 1 teaspoon nutmeg 1 tablespoon cocoa 1 tablespoon boiling water 1 recipe Mocha Icing (page 25) Make layer cake mixture, adding spices with dry ingredients. Place half the batter in 2 greased layer cake pans to make thin layers. To remaining batter, add cocoa mixed with boiling water. Place in 1 greased layer cake pan to make thick layer. Bake in moderate oven at 375° F. about 20 minutes. Put together with Mocha Icing, using chocolate layer in center. Ice top and sides. Makes 1 three-layer cake. Marigold Cake 1 recipe Three-Layer Cake (page 13) 1 recipe Banana Lemon Filling 1 recipe 7 Minute Frosting (page 26) sliced bananas Make layer cake batter. Bake as directed; cool. Spread Banana Lemon Filling between layers. Cover top and sides with frosting. Garnish with sliced bananas. Banana Lemon Filling 3 tablespoons cornstarch 14 cup sugar 14 cup water 1 egg yolk 2 tablespoons lemon Juice grated rind of 1 lemon 1 tablespoon butter 1 banana, sliced Mix cornstarch and sugar together; add water. Cook in double boiler until thick and smooth, stirring constantly. Add beaten egg yolk and cook 2 minutes longer. Remove from fire; add lemon juice, rind and butter. Cool. Spread on cake; arrange on this a layer of thinly sliced bananas and spread them thinly with more filling. Makes 1 three-layer cake. Chocolate Layer Cake 1 recipe for Three-Layer Cake (page 13) 1 recipe Old Fashioned Chocolate Filling and Icing Bake three-layer cake as directed; cool. Put layers together with filling; cover top and sides with icing. Old Fashioned Chocolate Filling and Icing 4 squares unsweetened chocolate 2 tablespoons butter ¥% cup milk 3 tablespoons cornstarch 314 cups confectioner’s sugar 2 egg yolks 1% teaspoon salt 14% teaspoons vanilla extract 4 tablespoons cream Melt chocolate and butter together in top of double boiler. Mix cornstarch with milk. Add slowly to melted chocolate, stirring until thick and smooth. Add 14% cups sugar and salt to egg yolks; add to first mixture. Continue to cook while beating until smooth. Add flavoring. Cool. Use half this mixture to spread thickly between layers of cake. Use other half for icing by adding remaining 2 cups sugar and cream slowly, beating until smooth. Spread on top and sides of cake. Makes 1 three-layer cake. Green Tree Layer Cake 1 recipe Three-Layer Cake (page 13) 1 recipe Cocoa Almond Filling and Icing 4 cup chopped pistachio nuts or browned almonds Make layer cake batter as directed. Spread thinly in 4 greased layer cake pans. Bake in moderate oven at 400° F. about 15 minutes; cool. Put layers together and spread top and sides thinly with filling and icing. Reserve small amount of icing and with pastry bag and rose tube, decorate up and down sides of cake to represent bark of a tree. Cover top with chopped nuts. Cocoa Almond Filling and Icing 6 tablespoons butter 3 cups confectioner’s sugar 8 tablespoons cocoa 14 teaspoon almond extract 14 cup cream Cream butter; add sugar and cocoa slowly, beating well. Add cream slowly to make good spreading consistency. Add flavoring. Makes 1 four-layer cake. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 15 Cocoanut Marshmallow Cake