Best Dolly Varden Cake Recipes
DOLLY VARDEN CAKE
Posted in reply to a message board request for a "Dolly Vardens Cake recipe." Other than fish recipes, I did find one recipe in my file cabinet for a "Dolly Varden" cake. To be honest, I can't recall if I've ever made the cake, and I don't know where I got the recipe from (its hand written on a piece of very yellowed paper....at the top it says "from the 1922 cookbook"). Here it is:
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Two Layer Cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
- Butter the sides of the pans.
- Sift flour, measure and resift 3 times with baking powder and salt.
- Beat egg yolks, and set aside.
- Beat egg whites until stiff, and set aside.
- Cream butter, and add sugar slowly; cream well.
- Add beaten egg yolks and beat until light and fluffy.
- Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
- Fold in stiffly beaten egg whites.
- Divide batter into 2 equal portions.
- Add vanilla to one portion, stirring just enough to mix.
- Pour batter into prepared pan.
- To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
- Pour batter into the second prepared pan.
- Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
- Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
- Place spice layer on plate, and cover with a buttercream icing.
- Place white layer on top, cover top and sides of cake with buttercream icing.
- Slice with a very sharp knife.
Nutrition Facts : Calories 617.7, Fat 21.4, SaturatedFat 12.5, Cholesterol 155.8, Sodium 268, Carbohydrate 99.2, Fiber 1.9, Sugar 56.5, Protein 8.9
DOLLY VARDEN CAKE
The cake of my childhood--this gets a smile on any little girls face. This is what I looked forward to most, more than the presents, and my mummy always did such a great job of it. This is out of the New Zealand Edmonds cookbook. Mummy said this is where she got it from.
Provided by Perfect Pixie
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter and sugar. Add beaten eggs and milk alternatively with sifted flour and baking powder.
- Divide mixture into three parts.
- Stir dates, cherries and cinnamon into one part.
- Stir lemon essence into second part.
- Stir cocoa and vanilla essence into third part.
- Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
- Bake at 190°C for about 25 minutes.
- When cold, place part one layer onto plate.
- Spread with icing.
- Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
- Cover the rest of the dress so you cannot see the lines.
- Decorate how you wish.
- BUTTER ICING:.
- Cream butter until light and fluffy.
- Add essence.
- Gradually beat in icing sugar, beating until smooth.
- Add sufficient water to give a smooth spreading consistency.
Nutrition Facts : Calories 469.4, Fat 23.8, SaturatedFat 14.4, Cholesterol 120.1, Sodium 278.2, Carbohydrate 60.8, Fiber 1.2, Sugar 41.6, Protein 5
DOLLY VARDEN CAKE
Named for Dolly Varden, a character known for her colorful costume in the novel Barnaby Rudge by Charles Dickens, this cake is a riot of lively flavors. You might want to do the baking the day before and assemble later. When I made this cake, I found that four layers was almost too much and feel like a two-layer cake (one layer of each) is more practical for everyday. Wrapped tightly in aluminum foil, the extra layers freeze nicely for future use. Dried cherries would be an excellent sub for the maraschino cherries, if desired.
Provided by Molly53
Categories Dessert
Time 50m
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F and grease and flour four 9-inch cake pans.
- Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
- Chop maraschino cherries and drain well on paper toweling.
- Fold into white cake batter.
- Pour into 2 greased and floured 9-inch cake pans.
- Bake 20 to 25 minutes, or until done when tested with a toothpick.
- Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling.
- Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom.
- Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success).
- Fold in walnuts, currants and citron; mix well.
- Pour prepared cake pans.
- Bake 25 to 30 minutes, or until done when tested.
- Let cool briefly in pans, then turn out onto cooling rack to complete cooling.
- When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake.
- Put cake together, alternating white and spice layers, with frosting between layers and on top and sides.
- Sprinkle toasted coconut on top and garnish with whole maraschino cherries.
Nutrition Facts : Calories 194.7, Fat 9.5, SaturatedFat 3.5, Cholesterol 30, Sodium 253.7, Carbohydrate 25.1, Fiber 0.6, Sugar 16.5, Protein 2.7
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