Plantation Cake with Lemon Drizzle

Post
BigBlueEyes
Junior Burger
2006/03/08 20:56:38
I am looking for the recipe for Plantation Cake with Lemon Drizzle by Stouffer's. The Stouffer's Restaurants used to serve it in the 60's. Does anyone have the recipe?

Thanks,

BigBlueEyes
6star
Filet Mignon
RE: Plantation Cake with Lemon Drizzle 2006/03/08 23:04:39
Could this recipe from Recipe Cottage be the one you are looking for? (It has a lemon sauce.)

Plantation Cake

1/2 cup (1 stick) butter
6 tablespoons vegetable shortening
3/4 cup lightly packed brown sugar
1/4 teaspoon salt
2 1/2 cups all-purpose flour, sifted
2/3 teaspoon baking soda
2/3 cup molasses

6 ounces cream cheese, softened
1/4 teaspoon salt
1 teaspoon granulated sugar
2 1/2 tablespoons whipping cream

1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, beaten
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated lemon zest
4 teaspoons (1-1/3 tablespoons) butter

In a large mixing bowl, beat butter and shortening until light and fluffy, about 1 minute. With mixer running, slowly add brown sugar and salt, then mix another minute. Stir in sifted flour. Beat until mixture resembles dry crumbs. In another small bowl, combine 2/3 cup water and the baking soda. Add molasses and mix well; set aside. Measure 2 cups of crumb mixture into a greased and floured 9-inch square pan. Pat evenly to a 1/4-inch thickness. Pour 3/4 cup soda-molasses mixture over crumb layer. Crumble 1/2 cup crumb mixture over liquid. Cover evenly with remaining liquid and top with remaining crumbs. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 45 to 50 minutes.

With an electric mixer, beat cream cheese at medium speed until smooth, about 1 minute. Add salt and sugar; continue beating for 1 minute. With mixer running, gradually add cream and continue beating until fluffy, about 2 minutes. In a small bowl, combine sugar, cornstarch and salt. Place 1-1/2 cups water in the top of double boiler and heat over rapidly boiling water while slowly stirring in the sugar-cornstarch mixture. Cook, beating constantly with a wire whisk, until thickened, about 12 minutes. In another small bowl, whisk 3 tablespoons hot cornstarch mixture into beaten egg yolks. Add egg yolk mixture to the top of the double boiler, whisking constantly. Cook 3 minutes longer. Remove from heat. Add lemon juice, lemon zest and butter; blend well.

To serve: Slice warm cake. Top with a dollop of whipped cream cheese and a generous portion of warm lemon sauce. Serve immediately. Makes 9 servings