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Title: Martha York's Summer Bouquet Cake
Categories: Cake Winners Nut
Yield: 1 Servings
| 2 1/2 | c | Toasted pecans |
| 3 | tb | Flour |
| 4 | ts | Baking powder |
| 6 | Eggs | |
| 1 | c | Sugar |
| SYRUP | ||
| 1/4 | c | Sugar |
| 1/4 | c | Water |
| 2 | tb | Grand marnier or |
| 1/2 | ts | Orange flavoring |
| FILLING | ||
| 8 | oz | Cream cheese ( softened ) |
| 1/4 | c | Butter |
| 1/2 | c | Brown sugar |
| 1 | ts | Grated orange zest |
| 1 | ts | Orange flavoring |
| FROSTING | ||
| 1 1/2 | c | Whipping cream |
| 3 | tb | Brown sugar |
| 1 1/2 | ts | Grated orange zest |
| 1 1/2 | ts | Orange flavoring |
| CAKE | ||
NOTE: This recipe won the Favorite Cake Award this year at the Ky. State Fair:
TO MAKE THE CAKE:
Toast pecans in 350 oven for 12-15 min. Stir 3 or 4 times as they toast. Cool. Grease and flour 2 8in. pans. In a blender grind the pecans in 2 batches. Combine pecans, flour and baking powder in a small bowl. In a blender, process eggs and sugar till smooth. Add nut mixture and blend until smooth, scraping sides as needed. Spread batter in prepared pans and bake in 350 oven for 20-25 min. Cool the pans for 10 min on racks, then remove the cakes and continue cooling.
TO MAKE SYRUP:
Combine sugar and water in a small pan and boil 5 min. Remove from heat and stir in Grand Marnier or flavoring. Cool.
TO MAKE FILLING:
In a small bowl beat cream cheese and butter until fluffy. Gradually add brown sugar beating until smooth. Stir in zest and flavoring. Cut cakes in half horizontally to make 4 layers. Sprinkle cut sides with orange syrup. When cool stack on serving plate spreading 1/3 of the cream cheese between layers.
TO MAKE FROSTING:
Combine cream, sugar, zest, and orange liqueur in a bowl and beat until soft peaks form. Spread on top and sides of cake. Refrigerate. Serves 10-12
From: CONNIE KUHN
From : Sam Lefkowitz 1:229/15 Sun 27 Aug 95 18:04
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