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Amalgamation Cake Recipe

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This recipe for Amalgamation Cake, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Mamie Smith (Sis Molly)
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Batter:
2 c. sugar
1 c. shortening
8 egg whites, beaten
3 1/2 c. straight flour
2 level tsp baking powder
1 c. milk
almond flavoring

Filling:
8 egg yolks
2 c. sugar
1 c. butter or margarine
1 cup pecans
1 cup English walnuts
1 cup almonds
1 cup raisins
1 cup coconut

Directions:
Directions:
Filling: Mix egg yolks, sugar and butter and cook in double boiler several minutes until mixture is dry when scraped from side of pan. Add to this the other ingredients that have been run through a food grinder:

Cake: Mix ingredients. Bake in 4 layers, or if desired, 5 thin ones. Cook at 350. After layers are cooked and before filling is cold, put filling between layers. Seven-minute icing or other icing may be used on top layer and around sides. Pecan halves may be placed on top layer.

Personal Notes:
Personal Notes:
Elizabeth F. Parker retrieved this recipe from a Newbern, TN cookbook of 1912. Each Febuary, Aunt Mamie came to Durhamville to visit Mary Julia and Buddy Fisher. She made this cake to celebrate "Buddy's birthday" Buddy was her brother, William Bowlyne Fisher.

 

 

 

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