Howard cake recipe

Howard Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Howard Cake Recipe, a delightful dessert that has been passed down through generations. This classic recipe combines simple ingredients to create a moist and flavorful cake that is sure to please everyone's taste buds. With its rich history and timeless appeal, the Howard Cake is perfect for any occasion, from family gatherings to special celebrations. Get ready to indulge in a slice of tradition with this beloved recipe that will leave you craving for more.

Keywords: Howard Cake, recipe, dessert, moist, flavorful.

Howard cake recipe details

Howard cake recipe, recipe Rating: 4.4
Number of votes:94

Ingredients

1-1/2 cups butter (3/4 warmed)

2-1/2 cups white sugar

1-1/2 cups sour milk (I use sour half & half or evaporated milk soured with one teaspoon of white vinegar)

1 teaspoon baking soda

4 eggs

2 cups ground coconut

1/2 teaspoon salt

1 teaspoon vanilla

2 pounds white raisins

1 pound of mixed peels

1 cup chopped dried apricots

1 cup diced orange peel

1 teaspoon orange extract

5 cups white flour (divided)

Instructions:

Old family recipe. Even people who hate fruit cake like this one.

Mix butter, sugar, sour milk, eggs, 3 cups of the flour, coconut, and vanilla as any cake. Mix the remaining 2 cups flour with mixed fruit: in large bowl, combine fruits, then combine flour, salt, and baking soda and sift over fruit mixture; toss until fruits are well coated. Mix floured fruit with other batter. Use heavy non-stick tube pan or bundt pan 10 by 4 inches deep, well greased and floured. Turn into prepared pan and bake 3 hours in 300-degree oven. Test for doneness by inserting toothpick in center of cake. Makes 2 cakes. Cakes bake best if you place a small pan of water in the bottom of the oven. This keeps the cake from drying out. Cake batter can also be divided into loaf pans, small or large; adjust baking time.

Before baking, I decorate the top of the cake with blanched almonds. You can also add chopped pecans or almonds to the batter, but I like to have the nuts on top. Cool cake in pan on rack, then remove. When cake is cold, wrap with cloth soaked in brandy or bourbon, then in foil. Store in tightly covered container, preferably for several weeks, to ripen. Keep brandy cloth moist. The cake is also excellent without the brandy, depending on taste.