10Jun
Ingredients:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/3 cup plus 1/2 cup unsweetened cocoa
2 cups chopped pecans or walnuts
1 cup water
4 tablespoons margarine, melted
2 cups brown sugar
3-1/2 cups boiling water
Method:
Preheat oven to 350°F.
Sift together flour, baking powder, salt, sugar, and 1/3 cup cocoa. Stir in the water, margarine, and nuts. The batter will be very thick. Spread batter in a 9″x13″ baking dish.
Mix brown sugar with 1/2 cup cocoa and sprinkle over batter.
Place pan in oven and then pour boiling water over the batter. Bake for 45 minutes. Bubbles will appear around the edges. The top will be firm but will “float.”
Serve warm.
18Mar
Ingredients:
dried apricots
raisins
dates (seedless)
sugared cherries
figs
walnuts
hazelnuts
almonds
1/2 cup sugar
1 tsp cinnamon
3 eggs
1 cup flour
Method:
In a bowl put a handfuls of (yes I mean it) of dried apricots, (do not cut), raisins, dates (seedless), and sugared cherries. You can add figs too. (I didn’t have at home.) Add walnuts, hazelnuts, and almonds. The only thing that I do not put is peanuts.
Add 1/2 cup sugar, 1 teaspoon cinnamon, and 3 eggs.
Mix all very well and add 1 cup flour.
Again mix until all is well blended. (It is very sticky.)
Take an English baking pan; cover with wax baking paper.
Fill with the sticky dough and push as much as you can and level the dough in the pan.
Bake in a preheated 350°F hot oven for 40-45 minutes.
This cake is dark brown in color and hard like a stick. Cool and with a sharp knife cut thin slices.
