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 Plantation Cake with Lemon Drizzle

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BigBlueEyes

  • Total Posts: 2
  • Joined: 3/8/2006
  • Location: Woodbury, MN
Plantation Cake with Lemon Drizzle Wed, 03/8/06 8:56 PM (permalink)
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
 
#1
    6star

    • Total Posts: 4388
    • Joined: 1/28/2004
    • Location: West Peoria, IL
    RE: Plantation Cake with Lemon Drizzle Wed, 03/8/06 11:04 PM (permalink)
    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
     
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