Recipe(tried): New Orleans's Sarah Bernhardt Cake (Dixiana Bakery)

I requested this recipe in the 1980's after the Dixiana Bakery that was famous for this cake had closed. The baker who made them daily sent in this recipe. I made it to rave reviews and the cake is gorgeous. This was my late mother's favorite cake and her request every year for her birthday!! Other bakeries copied it, but this one was the best!!

DIXIANA BAKERY SARAH BERNHARDT CAKE



The bottom layer is a 10-inch basic yellow butter cake. (My suggestion to simplify the recipe is to make a Duncan Hines yellow cake using the pound cake recipe on the side of the box and bake it in a 10" cake pan. Or if you prefer, you can use a basic 1-2-3-4 Cake Recipe).

BASIC VANILLA BUTTER CREAM:
4 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2-3 tablespoons cold milk
1 pound sifted confectioner's sugar

Place all ingredients except milk in mixer bowl and beat in the cold milk one tablespoon at a time until the mixture is smooth and spreadable.

THE TOP LAYER IS A YEAST DOUGH:
Six RAW doughnuts, (can be purchased frozen at your local bakery)
1 tablespoon granulated sugar
2 tablespoons shortening (Crisco)
1 teaspoon rum extract
2 eggs

Place defrosted raw doughnuts, sugar, shortening, rum extract and eggs in mixer bowl and beat together until well combined. Pour into a buttered 8 1/2 x 3 1/2-inch crown mold (I use a bundt pan.). Let it rise (covered with a dish towel) in a warm place until doubled in size.

Bake at 375 degrees F until golden and the top springs back (25-30 min.). Turn out hot cake onto a rack to cool 10 minutes.

MEANWHILE BRING TO A BOIL:
1 1/2 cups sugar
2 cups water
3/4 cup rum

Cook 5 minutes. Place a sheet pan under the cake rack. Pour syrup slowly over the warm cake until all the syrup is absorbed. (I use a small ladle to do this).

GLAZE:
1 jar apple jelly (8oz)
Red food coloring to desired color

Melt ingredients for glaze in a small saucepan over low heat until dissolved. Pour over the soaked cake, making sure to cover cake completely. ALLOW CAKE TO SET UP FOR 30 MINUTES.

WHIPPED CREAM GARNISH:
1 (8 oz.) carton heavy whipping cream
1/2 teaspoon vanilla
Confectioner's sugar to taste (about 3-5 tablespoons)

Whip a small container of whipping cream and sweeten to taste with sugar and a half teaspoon of vanilla. Chill.

ASSEMBLY:
1 cup coarsely chopped pecans (save one tablespoon for top of cake)

Frost yellow cake with Vanilla Butter Cream. Press chopped pecans around sides of cake. Center the glazed cake layer on top of the butter cake.

Place chilled, whipped cream in a pastry bag fitted with a large star tip. Pipe a wavy zigzag design at the base of the glazed cake, sealing the two layers together.

Fill the center of the ring mold with the remaining whipped cream piped in a decorative design. Top with a stemmed cherry in the center and sprinkle with a few chopped pecans. Chill. Serves 12-14.

This recipe is from the baker at the Dixiana Bakery who invented this cake. He was kind enough to share this recipe over 20 years ago. Other bakeries copied it but this was by far the best version!! He said it was created in honor of Sarah Bernhardt's visit to New Orleans.