most memorable marguerite cake
I have made this cake at least 80 times, and when my returning guests see it under one of my glass domes, there is always a gasp of enthusiasm. Marguerite Cake was the birthday cake of preference in our home when I was growing up, and also in the homes of several of my aunts and uncles. What is interesting is that each family has developed a different version of the cake. One family purees the raisins in the filling. Some folks fold in fluffy whipped egg whites, but most have decided that it’s fine to add the unbeaten egg whites to the wet ingredients.
Blue Ribbon Recipe
We could tell how good this special dessert was going to be while it was baking. Once it was assembled and we tasted it, we'd say it was memorable. Soft and spongy, it is a unique cake that's sweetened with molasses and brown sugar and has a layer of butterscotch raisin filling in between. A fluffy and pillowy golden sugar meringue coats the entire cake. The cake has a deep caramel flavor that's perfect with the sweet frosting. It's an old-fashioned cake you won't find at any bakery.
Ingredients
- CAKE
- 1/2 cup butter
- 1 cup brown sugar
- 3 large egg whites
- 3 tablespoons cooking molasses
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 3/4 cup buttermilk
- FILLING
- 3/4 cup raisins
- 3/4 cup milk
- 3 large egg yolks
- 1 tablespoon butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- SEVEN MINUTE FROSTING
- 2 cups golden brown sugar
- 2 large egg whites
- 4 tablespoons water
- 2 pinches salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
How To Make most memorable marguerite cake
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Step 1For the cake, prepare two 8" round layer cake pans by buttering and lining with parchment paper circles. Preheat the oven to 350 degrees F. -
Step 2Cream butter, brown sugar, egg whites, and molasses and beat until smooth.
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Step 3Mix the flour with the baking soda in a small bowl.
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Step 4Add the flour mixture to the butter mixture, alternating with buttermilk, and ending with flour.
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Step 5Scoop the batter evenly into the two prepared pans. For precision, you can weigh the uncooked cakes, although it is not necessary.
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Step 6Bake the cakes for 30 minutes in a preheated 350 degree F oven. Test for doneness with a toothpick.
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Step 7Cool completely in pans on wire racks;
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Step 8Turn out when cool.
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Step 9For the filling, in a medium saucepan, over medium heat, mix the egg yolks, raisins, milk, butter, brown sugar, and vanilla.
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Step 10Cook, stirring constantly, until the mixture comes to a boil. Continue cooking and stirring until the mixture thickens. This takes four or five minutes. Cool completely.
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Step 11Assemble cake by placing one cake upside down on a plate. Spread the filling over the cake and top with the second cake, right side up.
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Step 12Cover the cake until ready to ice with Brown Sugar Seven Minute Frosting.
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Step 13For the icing, in a double boiler, bring the water to a boil and then add a mixing bowl to the pot. Turn the heat down to a simmer. Make sure the boiling water in the base is not touching the bottom of the icing pot, as this can lead to a more granular icing. Add the brown sugar, egg white, water, and salt, into the top of a double boiler. Beat the mixture with a hand mixer for about a minute on low until the ingredients are combined. Then turn the speed up to medium and mix until peaks form. It will take almost seven minutes.
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Step 14Take off the heat and beat the meringue for another minute being careful not to break the meringue. Then add the 1/2 teaspoon of vanilla and the 1/4 teaspoon of baking powder. Stir using the mixer to combine.
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Step 15Spread generously on the cake. This icing elevates any cake to a fancy dessert.
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Step 16Tip: You can make the cake ahead. Freeze it and fill and frost it at a later date. For a large crowd, make a layered slab cake. Each recipe for cake batter fills one 9 by 13-inch pan. Make two separate batches rather than doubling the initial recipe. You can double the filling to cook at one time. A layered slab cake will serve 24 people generously. For a treat, spread any extra icing on a muffin or graham wafer. It keeps for a couple of days
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Step 17Tip: Once the Memorable Marguerite Cake is iced, cover it and put it in the refrigerator, until serving time. It is just fine to make a day ahead.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
