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SLOE RED VELVET CAKE
1 T cocoa
1 T white vinegar
3 sticks butter
1 ½ c. sugar
4 eggs
2 oz. red food coloring
1 tsp. vanilla
¼ c. sloe gin
2 ¾ c. flour
½ tsp. salt
½ tsp. baking soda
1 c. buttermilk
Mix the cocoa with the vinegar to make a paste. Cream the butter; beat in the sugar, and then the eggs, one at a time. Beat until fluffy. Mix in the cocoa mixture, the food coloring, the vanilla and the sloe gin. Combine flour, salt and soda; add alternately with the buttermilk. Bake in a greased and floured 10" bundt pan, 350F for 60-75 minutes, until cake tests done. Turn out on a rack to cool. Frost with:
BURNT SUGAR ICING
2 c. white sugar
2 T butter
1/4 c. boiling water
1/2 c. milk
a dash of salt
1 tsp. vanilla
2 T sloe gin
Over low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown ). Remove from the heat and -- carefully! -- pour the boiling water into the caramelized sugar. Return to the heat and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage (approximately 238F depending upon where you live and your individual thermometer -- see the Note on the NUTS page.) Cool the mixture to room temperature; stir in the vanilla and the sloe gin. With an electric mixer, beat the mixture until it is thick and creamy. Makes 1 cup.'
PEACH BRANDY CAKE
2 sticks butter
1 ½ c. sugar
6 eggs
¾ c. apple juice
¼ c. lemon juice
2 tsp. lemon peel
1 ½ c. flour
1 c. cornmeal
2 tsp. baking powder
1 c. golden raisins
¼ c. peach brandy
Cream butter; beat in the sugar until fluffy. Add eggs one at a time, beating well after each. Beat in the juices and peel. Sift together flour, cornmeal and baking powder and gradually mix in to the batter. Stir in the raisins and brandy.
Bake at 350F in a greased and floured bundt pan for about 1 hour, until cake tests done. Turn out on a rack to cool. Serve each slice topped with
PEACH BRANDY SAUCE
½ c. sugar
1 T cornstarch
3/4 c. apple juice
¼ c. lemon juice
1 tsp. lemon peel
1 T butter
2 T peach brandy
Mix sugar and cornstarch in a saucepan. Whisk in the juices and peel. Cook, whisking constantly, until sauce thickens and boils. Cook, whisking, one minute. Remove from heat and stir in butter and brandy.
MILK CHOCOLATE BUNDT CAKE
1 (7 oz) pure milk chocolate bar
½ c chocolate syrup
1 c butter, softened
1 ½ c sugar
4 eggs
1 ½ tsp vanilla
2 ¾ c flour
½ tsp salt
½ tsp baking soda
1 c buttermilk
Confectioner's sugar, for garnish
Melt the candy bar and chocolate syrup in a double boiler; cool slightly. Cream the butter and sugar until light. Add eggs, beating well after each. Stir in the chocolate mixture and the vanilla. Combine the flour, salt and baking soda; add to the batter alternately with the buttermilk. Bake in a greased and floured 10-in. bundt pan: 350F for 65-70 minutes or until a toothpick comes out clean. Put the cake on a wire rack and let it cool completely while in the pan. Dust with confectioners' sugar. Makes 12-14 servings. This is a good picnic cake; rich and impressive, but easily transportable, and not messy.
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