"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cake - Petits Fours Recipe

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This recipe for Cake - Petits Fours, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 18, 2008


1/4 cup butter
1/4 cup shortening
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites, beaten (3/4 cup)
1/4 cup sugar

Cream butter and shortening thoroughly. Gradually add 1 cup of sugar and cream together until light and fluffy. Add extracts. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Beat egg whites until foamy; gradually add remaining 1/4 cup sugar and beat until mixture forms soft peaks. Fold into batter. Bake in paper-lined 9 X 13-inch pan in 350 degree oven about 40 minutes or until done. Cool cake 5 minutes before removing from pan. When thoroughly cooled, cut into 1 1/2-inch squares or in diamonds.( May freeze at this stage). Line up on rack with cookie sheet below and spoon icing over cakes. (Keep warm over hot water.)

3 cups sugar
1/4 teaspoon cream of tarter
1 1/2 cups hot water
1 teaspoon vanilla
2 1/4 cups confectioners' sugar, sifted

Cook sugar, cream of tarter, and hot water to a thin syrup (226 degrees). Cool to lukewarm (110 degrees). add vanilla; gradually add sifted confectioners' sugar till icing is of consistency to pour. For pretty glaze, give cakes two coats of icing. (If icing gets too thick, add a few drops of water.)




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