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Buche De Noel
2 c. flour (regular)
1- 1/3 c. sugar
2- 1/2 tsp. baking powder
3/4 tsp. salt
1-1/2 tsp. imitation rum extract
2/3 c. shortening
1 c. milk
6 egg yolks
French Silk Frosting (below)
Mocha Icing (below)
Heat oven to 350 degrees (mod.). Grease and flour a loaf pan, 9x5x3 inches. Mix dry ingredients in large mixer bowl; blend in rum flavoring, shortening, milk and egg yolks. Beat 3 minutes, medium speed on mixer or 450 vigorous strokes by hand. Pour batter into prepared pan. Bake 65 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; turn onto rack to cool completely.
Trim off edges and top of cake to make a rounded log shape; save trimmings. Cut cake into 4 lengthwise layers. Reassemble log with French Silk Frosting between the layers. With some of the trimmings, make a “branch”, 3 inches long and 1 inch in diameter; place on top of log with some of the frosting. Frost ends of the log and the “branch” with the Mocha Icing; with a fork make markings on the ends of the log. Spread the remaining French Silk Frosting on the top and sides of the log, rounding it as spread. With a fork make markings lengthwise through frosting to resemble bark. Garnish with pistachio nuts, green icing or gumdrop leaves to resemble a vine on the log, if desired.
French Silk Frosting: In mixer bowl beat 4 cups sifted confectioners’ sugar, 1 cup soft butter, 1 egg, 3 sq. unsweetened chocolate (3 oz.), melted and cooled, and 1 tsp. vanilla until smooth and fluffy.
Mocha Icing: Stir together 1 cup sifted confectioners’ sugar and 1 tsp. powdered instant coffee which has been dissolved in 1 tbsp. hot water. Add a few drops more water, if necessary, to make spreading consistency.
The “Christmas Wreath Cake” is not only very easy to prepare, but also is appropriate as a centerpiece for your dinner table.
Christmas wreath cake
1. To one package (approx. 1 lb. 3 oz.) yellow or white cake mix add 2 eggs, 1/4 cup vegetable oil, 1/2 cup flour, 1/2 tsp. baking soda, 1 cup milk and 1 tsp. vinegar.
2. Beat 4 min. and pour batter into well-greased, 12-cup ring mold. Bake at 350 degrees for 40-45 min.
3. Remove from oven. Let stand 10 min. Then remove from pan and place on rack to cool.
4. Cover with “Christmas Green” frosting, made by tinting with Durkee Green Food Color and a few drops of Blue. Tint 1-1/3 cups (3-1/2 oz.) Durkee flaked coconut a darker shade of “Christmas Green.”
5. Cover cake with the coconut. Add candied cherries for berries and a large red bow.
“Williamsburg Inn Date Nut Pound Cake” is a specialty of the lovely Williamsburg Inn in Williamsburg. If one chooses to omit the nuts and dates, it is a very good plain pound cake.
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