Recipe: Vienna Cake (3)

VIENNA CAKE

In a bowl combine
1/2 cup plain flour
1/2 cup cocoa powder
2 teasp cinnamon
1 teasp mixed spice
120g dried apricots - finely chopped
90g glace pineapple - finely chopped
150g mixed peel - finely chopped
180g hazelnuts - finely chopped
150g blanched almonds - finely chopped
90g macadamia nuts - finely chopped
zest 1 lemon
zest 1 orange
1 tblsp marmalade

In a saucepan combine
150g (1/2 cup) clear honey
90g golden syrup
210g soft brown sugar

bring to the boil, stirring continuously for 5 minutes

Pour hot mixture onto well combined fruit and nuts, mix well. Pour mixture into greased baking sheet lined with parchment.

Bake at 160C for 30 minutes.

Dust well with icing sugar, but allow to cool before cutting into thin fingers.

Chocolate Vienna Cake

3/4 cup butter
11/2 cups flour
7/8 cup sugar
3 teaspoons baking powder
Yolks 5 eggs
Whites 5 eggs
4 squares unsweetened chocolate
Apricot or Orange Marmalade

Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a small portion of cake from the centre of each, and fill cavity with marmalade. Cover tops of cake with Marshmallow Frosting or Chocolate Frosting

Marshmallow Frosting
Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire two minutes. Remove from range, and beat until of right consistency to spread. Flavor with one-fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake, but will never spread perfectly smooth.

Chocolate Frosting
2 squares chocolate 3 tablespoons hot water
1 teaspoon butter Confectioners' sugar
1/4 teaspoon vanilla

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.VIENNA CHOCOLATE CAKE

2 1/2 c. flour
2 c. sugar
2 t. baking soda
6 T. Hershey's cocoa
1 t. salt
2 T. white vinegar
10 T. vegetable oil
2 t. vanilla
2 c. cold water

Sift the dry ingredients together. Add the liquids and beat with an electric mixer til smooth. Pour into an ungreased (9x13 inch) pan. Bake 350 , 35-40 minutes or til a toothpick tested in the center comes out clean. Cool and frost.

BUTTERCREAM FROSTING:
Beat together 1/2 c. Crisco shortening and 1 stick butter or margarine. Add 1 t. vanilla and 1 c. sugar mixing til smooth (it will be gritty). Warm 1 c. milk and add VERY SLOWLY while mixing. (add only enough milk to dissolve the sugar and get a smooth creamy consistency. This may only be 3/4 to 1 cup of the milk). Frost the cooled cake and sprinkle with chopped walnuts and chocolate sprinkles.
(serves 12)
Note: Warm the 1 c. milk then add the sugar to the milk. Stir til dissolved and let the milk cool. Slowly add to the recipe and beat til creamy and smooth. If you want an even sweeter frosting add 1 c. of confectioners sugar at the end of the recipe.
Feb. '99