Best Amalgamation Cake I Recipes

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AMALGAMATION CAKE



Amalgamation Cake image

Pauline Young always made an Amalgamation Cake at the Young Family Christmas. It was a favorite of the family. The recipe that she used has been lost but this recipe is close to the one she made. It takes a lot of time to make but it is guaranteed that all of it will be eaten.

Provided by Our American Family:The Youngs Young

Categories     Cakes

Time 1h

Number Of Ingredients 15

2 c sugar
2 c margarine
8 egg whites
1 c milk
3 tsp baking powder
3 c flour
FILLING
1 c margarine
1 c walnuts (chopped)
1 c pecans (chopped)
1 c raisins
1 c shredded coconut
2 c sugar
8 egg yolks
1 Tbsp flour

Steps:

  • 1. Beat egg whites until stiff. Mix other ingredients for cake (sugar, margarine, milk, baking powder, flour). Fold egg whites into cake mixture. Bake in three 9-inch greased and floured cake pans at 350 degrees for approximately 30 minutes.
  • 2. For filling: Mix all ingredients in double boiler or iron skillet. Cook until thick.
  • 3. Split cakes layers. Spread filling between split layers and on top and sides.
  • 4. You can add color by adding maraschino cherries to the filling.

AMALGAMATION CAKE I



Amalgamation Cake I image

Make and share this Amalgamation Cake I recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups sugar
2 cups butter
9 egg whites
1 cup milk
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon vanilla
3 cups sugar
1 lb butter
4 cups chopped nuts
9 egg yolks
1 cup coconut water (from fresh coconut; canned may be substituted)
2 cups grated coconut

Steps:

  • Preheat oven to 350F; grease and flour two 8" round cake pans.
  • Cream butter and sugar until light and fluffy; add vanilla.
  • Sift flour and baking powder together; add alternatively to butter mixture with milk.
  • Beat eggs whites until stiff; fold into batter.
  • Pour into greased and floured pans; bake for 35 minutes.
  • When done, turn out onto grate to cool.
  • While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
  • Spread between cooled layers.

Nutrition Facts : Calories 1041.8, Fat 73.6, SaturatedFat 38.8, Cholesterol 230.3, Sodium 670.9, Carbohydrate 90, Fiber 5.3, Sugar 65.1, Protein 13.1

AMALGAMATION CAKE



Amalgamation Cake image

Make and share this Amalgamation Cake recipe from Food.com.

Provided by Ashley U

Categories     Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 17

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, at room temp
2 cups sugar
1 teaspoon vanilla extract
1 cup whole milk
8 large egg whites
1 1/4 cups butter
2 cups sugar
3/4 cup Bourbon
8 large egg yolks
2 cups chopped pecans
1 1/2 cups raisins
1 1/2 cups flaked coconut
sweetened flaked coconut
pecan halves

Steps:

  • Preheat oven to 325°.
  • Butter and flour three 9-inch diameter cake pans.
  • Mix flour, baking powder and salt in medium bowl.
  • Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
  • Beat in vanilla.
  • Add dry ingredients with milk.
  • Beat whites in another large bowl to soft peaks.
  • Slowly beat in 1/4 cup sugar.
  • Continue beating until stiff but not dry.
  • Fold whites into batter.
  • Divide batter among prepared pans; smooth tops.
  • Bake cakes for about 35 minutes.
  • Cool cakes for about 10 minutes.
  • Melt butter in heavy large saucepan over medium heat.
  • Whisk sugar, bourbon and yolks in medium bowl.
  • Gradually whisk in melted butter.
  • Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
  • Mix in chopped pecans, raisins and 1 1/2 cups coconut.
  • Chill until cold for about 1 hour.
  • Place 1 cake layer on platter.
  • Spread 1/3 of filling over; cover with second layer.
  • Spread 1/3 of filling over; top with third cake layer.
  • Spread remaining filling over top (not on the sides) of cake.
  • Sprinkle additional coconut in 1-inch border around top edge of cake.
  • Garnish with pecan halves.
  • Can be prepared 1 day ahead.
  • Let sit 2 hours at room temperature.

AMALGAMATION CAKE (USING A CAKE MIX)



Amalgamation Cake (Using a Cake Mix) image

I ate this cake while visiting a friend who used to live in Florence Al. She got the recipe from a co-worker of hers, She hates to share recipes, but I was persistant. (Hey is that like obnoxious?) Fantastic cake, does not even randomly taste like it started with a cake mix. Don't substitute any ingredients, I tried and failed. You can use any white frosting you like.

Provided by mandabears

Categories     Dessert

Time 51m

Yield 24 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) package white cake mix
1 1/4 cups water
4 egg whites
8 egg yolks
2 tablespoons all-purpose flour
2 cups sugar
1 cup butter
2 cups chopped walnuts
2 cups chopped pecans
2 1/2 cups raisins
1 (14 ounce) package shredded coconut or 1 (14 ounce) package flaked coconut

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray bottom of 2 8 inch round baking pans.
  • Combine cake mix, water and egg whites.
  • Mix on low speed for 1 minute.
  • Beat on low speed for 2 minutes.
  • Pour batter into prepared pans.
  • Bake for 32-36 minutes.
  • Cool in pans on cooling rack for 15 minutes.
  • Remove from pans.
  • Filling:.
  • In a double boiler combine egg yolks, flour 2 cups sugar and butter.
  • Cook over low heat until thick.
  • I used a large bowl and cooked it in the microwave on 50% until thickened.
  • Add walnuts, pecans, raisins and coconut.
  • Mix well.
  • Spread filling between cooled layers and on side of cake.
  • Frost top with any white frosting.

AMALGAMATION CAKE (#9)



Amalgamation Cake (#9) image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories     Jams & Jellies

Number Of Ingredients 19

CAKE:
1 c raisins
4 c flour
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
3 c sugar
1 c butter
4 eggs
1 pt jam
1 tsp baking soda
1 c buttermilk
ICING:
8 egg yolks
2 c sugar
1/2 c butter
1 qt pecans
2 c fresh coconut
2 c raisins

Steps:

  • 1. CAKE: Roll raisins in flour; add next 3 ingredients and mix well.
  • 2. Add sugar; mix thoroughly.
  • 3. Melt butter; add eggs and jam.
  • 4. Combine baking soda and buttermilk; add jam mixture.
  • 5. Combine raisin mixture and jam mixture.
  • 6. Pour into four 8-inch layer pans.
  • 7. Bake at 350 degrees until cake tests done.
  • 8. ICING: Beat eggs with sugar; add butter.
  • 9. Cook until thickened. Remove from heat;
  • 10. Stir in remaining ingredients.
  • 11. Spread over cake layers. Lucille Matheny, Clerk Proctor City Church of God LWWB Tiptonville, Tennessee

AMALGAMATION CAKE W/FROSTING-ANNETTE'S



Amalgamation Cake w/Frosting-Annette's image

As with so many of my recipes, this is one I had not yet posted when another member asked if anyone had a recipe for it. I thought I'd get it posted quick so she could have the link. I haven't made this for along time but it's something I used to make with my grandma. She is who I got the recipe from. I am not a coconut eater so...

Provided by Annette W.

Categories     Cakes

Time 1h10m

Number Of Ingredients 20

CAKE MIX
3/4 c butter
1 c granulated sugar
1 c blackberry jam
1/2 c raisins, ground
1/2 c pecans, chopped
1/2 tsp cinnamon
1/2 tsp allspice
1/2 c buttermilk
3/4 tsp baking soda
2 c plain flour
8 egg whites (yolks go into frosting)
FROSTING
8 egg yolks
1/4 c butter
1 c granulated sugar
1 1/2 Tbsp cream
1 c coconut
1 c raisins
1 c pecans, chopped

Steps:

  • 1. ****CAKE****Preheat oven to 350°. Cream the butter and sugar. Add the jam and buttermilk.
  • 2. In separate bowl combine flour, baking soda, cinnamon, allspice, and raisins. Slowly add to mixture. Stir in pecans.
  • 3. In a clean second bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to stiff peaks, 3 to 5 minutes. Take a cup or so of the beaten whites and whisk it into the batter. Fold the remaining beaten whites into the batter.
  • 4. Divide the batter between three 8 or 9 inch prepared pans. Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove to a rack to cool slightly. Invert the cake layers onto a rack to cool completely.
  • 5. ****FROSTING****In a double broiler, add butter, sugar, egg yolks and cream. Stir until mixture gets thick enough to spread, about 15 minutes. If it gets too thick, add more cream. Remove from heat and stir in raisins, pecans and coconut.
  • 6. Frost cooled cakes between layers and over top. Enjoy! ***Note*** It can take up to 24 hours for the filling/frosting to set so you may have to keep putting it back up on the cake from time to time. Cake can be kept in refrigerator and/or freezer too***

Amalgamation cake is a popular dessert that has been served for generations. It is a classic recipe that has been passed down from grandma to mom, and now to us. What makes this cake so unique is that it combines different flavors and textures into a single delicious dessert.

History:

The term amalgamation means the act of combining or uniting multiple things into one. This cake is named "amalgamation cake" because it incorporates different ingredients and flavors to create a rich, moist, and fluffy cake. The recipe has been around for decades, and each family has its unique version of this dessert.

Ingredients:

The ingredients for amalgamation cake vary depending on the recipe. However, some standard ingredients are always included, such as flour, sugar, baking powder, baking soda, salt, eggs, butter, and milk. The unique aspect of this recipe is that it can incorporate other ingredients, such as cocoa powder, nuts, raisins, coconut, and even crushed pineapple or banana.

Preparation:

The preparation of amalgamation cake is relatively simple. First, you need to combine the dry ingredients in a mixing bowl. Then, add the eggs, butter, and milk to the dry mixture and mix them together until you have a smooth batter. Finally, add in your additional ingredients and mix until they are evenly distributed throughout the batter.

Variations:

There are many variations of amalgamation cake, depending on the extra ingredients used. Here are a few examples:

Chocolate Amalgamation Cake:

To make a delicious chocolate amalgamation cake, you need to add cocoa powder to the dry ingredients. Then, add in chocolate chips or grated chocolate to the mixture before baking. This additional ingredient gives the cake a rich and decadent flavor.

Carrot Amalgamation Cake:

To transform the traditional amalgamation cake recipe into a carrot amalgamation cake, add grated carrots to the batter before baking. The added carrots give the cake a lovely orange hue and a slightly crunchy texture.

Banana Amalgamation Cake:

To create a banana amalgamation cake, add mashed bananas to the batter alongside the other ingredients. This addition gives the cake a sweet and fruity flavor that is perfect for summer.

Cooking Tips:

Amalgamation cake is relatively easy to make, but there are a few tips to keep in mind to ensure that it comes out as delicious as you intended:

  • Always measure your ingredients accurately to get the right consistency of the batter.
  • Preheat your oven to the recommended temperature according to the recipe before baking.
  • Gently fold in any additional ingredients to ensure that they are evenly distributed throughout the batter.
  • Check the cake's doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
  • Cool the cake for at least ten minutes before serving to allow it to set and avoid crumbling.

Conclusion:

Amalgamation cake is a dessert that is beloved by many people. Its versatility and ability to combine different flavors make it a favorite among families. Every household has its unique variation on this classic dessert, making it an excellent recipe to pass down from generation to generation. Whether you prefer a chocolate, carrot, or banana flavor, amalgamation cake is a dessert that you can make time and time again and never grow tired of enjoying.

When it comes to baking, one of the most popular and beloved desserts is the amalgamation cake. This cake is known for its rich, dense texture and its sophisticated flavor palette. Making an amalgamation cake can be a daunting task, especially for beginners. However, by following a few valuable tips and tricks, you can ensure that your amalgamation cake turns out perfectly every time.

Tip 1: Use high-quality ingredients

The key to a great amalgamation cake is using high-quality ingredients. This not only ensures that the flavors of the cake come through, but it also improves the texture and consistency of the cake. When selecting your ingredients, choose organic dairy products, and the freshest fruits available.
Eggs
Use fresh eggs at room temperature for the best results. Eggs that are too cold or too hot can cause the cake batter to curdle or the cake to sink in the middle.
Flour
Use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which ensures that the cake is tender and light.
Sugar
Use only granulated sugar for amalgamation cake. Powdered sugar may create a grainy texture in the cake. Brown sugar should not be used as it will change the color and flavor of the cake.
Butter
Use unsalted butter at room temperature. Make sure it is soft but not greasy.

Tip 2: Measure accurately

Accurate measurement of ingredients is crucial for successful cake baking. Use measuring cups and spoons specially designed for baking, and follow the recipe carefully. Invest in a digital kitchen scale for even better results.
Flours and Sugars
Use a spoon to scoop the flour and sugar into the measuring cup, then level off with a flat edge. Do not pack the flour or sugar into the cup, as this will result in too much of the ingredient.
Liquids
Use a liquid measuring cup to accurately measure liquids. Read the measurements at eye level for accuracy.

Tip 3: Prepare your pans properly

Using the right pan and preparing it properly is important to ensure your cake bakes evenly and releases from the pan easily. Use the pan size specified in the recipe, and follow the instructions for preparing it.
Pan Preparation
Grease the pan with butter, then dust it with flour, tapping out the excess. This will ensure that the cake releases from the pan easily and retains its shape.
Baking Parchment
Use baking parchment to line the bottom of the cake pan to ensure that the cake does not stick. Grease the parchment paper with butter, for easy removal.
Baking Times
Make sure to follow the baking times specified in the recipe, and check the cake at the earlier end of the range. Do not overbake the cake, as this will cause it to dry out and lose its texture.

Tip 4: Mix the batter with care

Mixing the cake batter correctly is key to creating the proper texture and structure of the cake.
Creaming Butter and Sugar
Start by creaming the butter and sugar together. Do this for at least 5 to 7 minutes, until the mixture is light and fluffy.
Adding Eggs
Add one egg at a time, beating well after each addition. Make sure the eggs are at room temperature before adding.
Adding Flour Mixture
Alternate adding flour mixture with liquid ingredients, making sure to start and end with the flour mixture. Do not overmix once the flour is added, to ensure a tender crumb.
Folding In Ingredients
Fold in any additional ingredients like chocolate chips or fruit gently to avoid overmixing.

Tip 5: Cool the cake properly

Proper cooling of the cake is necessary to ensure that the cake does not collapse or become too dense.
Cool Before Removing from Pan
Let the cake cool in the pan for 10 to 15 minutes before attempting to remove it.
Peel off parchment
Peel off the parchment paper from the bottom of the cake only when it is completely cool.
Cool on a Rack
Cool the cake completely on a cooling rack before frosting or decorating.

Conclusion

Baking an amalgamation cake can be a challenging but rewarding experience. By following the tips outlined above, you can ensure that your cake turns out perfectly every time. Remember to use quality ingredients, measure accurately, prepare the pans properly, mix the batter with care, and cool the cake properly. With practice, you will become a skilled cake baker, and your amalgamation cakes will be the talk of the town.

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