– Riverview Register
Darlene Randazzo (Remember her great Caribbean Coconut Rum Cake recipe?) emailed me the following note:
“I just wanted to let you know that I made the Island Coney Carrot Cake for a birthday celebration this past weekend. We all loved it! It was very rich and moist and turned out perfectly delicious. The frosting wasn’t overly sweet, too. I left out the walnuts … but it was still delicious. Thanks so much for sharing this recipe
“I have a really tasty recipe for a Key Lime Cake that I found in a magazine years ago. It is so good, and perfect for summer entertaining. I take a shortcut and buy an angel food cake, then just make the filling and frosting. I’m attaching the recipe in case you would like to try it.”
Dear Darlene: When I read in the article you attached to your email that Donna Schwan of Gladwin had won $500 for the cake she entered in a contest held by Zehnder’s of Frankenmuth, I had to make it, and as soon as possible! I substituted a Kroger angel food cake just as you did, instead of making an angel food cake from scratch.
Because I couldn’t find Key limes anywhere, I used ordinary supermarket limes with excellent results. I used three limes, but bought four, to make sure I had enough juice. Friends and neighbors who came for samples thought it was delectable, as I did.
Because not everyone has a double boiler (and some novice cooks may not even know what a double boiler is!), I suggest buying one or entering “double-boiler substitute” in the search bar of a computer to see how to improvise.
Key Line Angel Food Cake
- 2 eggs
- 2 egg yolks
- ½ cup plus 3 tablespoons sugar, divided
- 6 tablespoons lime juice
- 2 teaspoons grated lime peel
- ½ cup cold butter, cubed
- 1 cup whipping cream
- ½ teaspoon vanilla
- 1 cup flaked coconut, toasted
In the top of a double boiler, beat eggs and yolks over boiling water. Stir in ½ cup of the sugar, lime juice and grated peel. Whisk in butter and cook until thick. Strain and refrigerate until cold.
In a medium bowl, beat cream and vanilla until stiff. Beat in remaining 3 tablespoons of sugar. Fold in lime mixture. Horizontally cut cake into 3 layers with a long serrated knife. Spread some filling between each layer (not too much, or you will run out), then spread top and sides with remaining frosting. Sprinkle with the toasted coconut and refrigerate until serving time.
Gardens and markets are beginning to explode with zucchini, so please consider sharing some of your best recipes for the nourishing versatile veggie with Culinary Caper readers. Here’s the recipe for one of my own zucchini favorites, which I’ve been making for years, but have no idea who might have given it to me. It was copied from an index card, and my only clues, which didn’t jog my memory, were the notations on the card “Has made a long time” and “Easy fruity zucchini bread.” If it’s your recipe, please let me know . . . and thanks!
Easy fruity Zucchini bread
- 3 eggs
- 1 cup vegetable oil
- 1½ cups sugar
- 2 cups grated zucchini (3-4 small)
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup chopped nuts
- 1 cup dried cranberries
Beat eggs until frothy. Add oil, sugar, zucchini and vanilla. Mix well. Sift together flour, baking powder, baking soda and cinnamon. Stir into egg mixture, mixing well, then stir in nuts and cranberries. Pour into two 8x4x3-inch greased loaf pans and bake 1 hour or until a toothpick tests clean. Cool 10 minutes. Loosen sides with a knife before removing to finish cooling on a wire rack.
Contact me at Evycairns@aol.com.