Comments on: Red Velvet Cake . . . the sequel http://blog.wkf.com/red-velvet-cake-the-sequel/ Walter Knoll Florist, Your Personal Florist Since 1883 - What's New Fri, 10 Feb 2012 01:58:48 +0000 hourly 1 By: Di http://blog.wkf.com/red-velvet-cake-the-sequel/comment-page-1/#comment-6871 Di Tue, 19 Jan 2010 17:30:49 +0000 http://blog.wkf.com/?p=1476#comment-6871 mm this sounds really really good, I'll try it this weekend and post a picture. Thanks Babs! So glad we stay in touch! "Hey" to Chasmo for me! mm this sounds really really good, I’ll try it this weekend and post a picture. Thanks Babs! So glad we stay in touch! “Hey” to Chasmo for me!

]]> By: Di http://blog.wkf.com/red-velvet-cake-the-sequel/comment-page-1/#comment-6867 Di Tue, 19 Jan 2010 13:39:54 +0000 http://blog.wkf.com/?p=1476#comment-6867 It was so fun to make I made 2! It was so fun to make I made 2!

]]> By: Robin Knoll http://blog.wkf.com/red-velvet-cake-the-sequel/comment-page-1/#comment-6866 Robin Knoll Tue, 19 Jan 2010 13:30:31 +0000 http://blog.wkf.com/?p=1476#comment-6866 Thank you so much for making my Aunt Mabel's red velvet cake. It was beautiful and delicious!!!!! You did her proud!!!! Thank you so much for making my Aunt Mabel’s red velvet cake. It was beautiful and delicious!!!!! You did her proud!!!!

]]> By: Barbara Eastman http://blog.wkf.com/red-velvet-cake-the-sequel/comment-page-1/#comment-6864 Barbara Eastman Tue, 19 Jan 2010 12:16:22 +0000 http://blog.wkf.com/?p=1476#comment-6864 You know, it's not nearly as red as some I have seen. I think many are chocolate before you add the red food coloring. This one looks like it might have been white. Here is another wonderful recipe for you to try, Di. I got it from my brother Pat's mother-in-law, Colleen Moening, and made it most recently over the weekend. Uses a 10" springform pan and it's outstanding. Polish Apple Raisin Cake 3 sticks butter (2 for the cake; one for the topping) 2 c. sugar 4 eggs 2 c. flour 2 tsp. cinnamon 1 tsp. baking soda 3 c. apples, grated (2-3 apples, depending on size) 1 ½ c. raisins (half for the cake and half for the topping) 1 ½ c. chopped walnuts (half for the cake and half for the topping) ½ c. brown sugar (all for the topping—none in the cake) For the cake: Cream 2 sticks of butter with 2 c. sugar, ‘til light and pale. Add eggs, one at a time And mix ‘til incorporated. Add flour, cinnamon, baking soda and beat for about 3 minutes. Fold in 2 Cups of apples, ¾ c, raisins, and ¾ c. walnuts. Grease and flour a large spring form pan. Bake at 350 Degrees for 1 to 1 hour 15 minutes (toothpick should come out clean). Cool cake. For topping Melt remaining stick of butter with ½ c. brown sugar. Bring to a boil and then add the remaining raisins, 1 c. grated apple, and walnuts. Turn down the heat and cook slowly until the raisins plump and the sauce begins to thicken. With a wooden skewer or the tines of a large fork, pierce the cake and then pour the sauce over the cake. Allow to cool completely. As the sauce cools it begins to set up. Serve with whipped cream (whipping cream, sugar to taste, and about 1 tsp. vanilla). You know, it’s not nearly as red as some I have seen. I think many are chocolate before you add the red food coloring. This one looks like it might have been white. Here is another wonderful recipe for you to try, Di. I got it from my brother Pat’s mother-in-law, Colleen Moening, and made it most recently over the weekend. Uses a 10″ springform pan and it’s outstanding.

Polish Apple Raisin Cake
3 sticks butter (2 for the cake; one for the topping)
2 c. sugar
4 eggs
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
3 c. apples, grated (2-3 apples, depending on size)
1 ½ c. raisins (half for the cake and half for the topping)
1 ½ c. chopped walnuts (half for the cake and half for the topping)
½ c. brown sugar (all for the topping—none in the cake)
For the cake:
Cream 2 sticks of butter with 2 c. sugar, ‘til light and pale. Add eggs, one at a time
And mix ‘til incorporated. Add flour, cinnamon, baking soda and beat for about 3 minutes. Fold in 2
Cups of apples, ¾ c, raisins, and ¾ c. walnuts. Grease and flour a large spring form pan. Bake at 350
Degrees for 1 to 1 hour 15 minutes (toothpick should come out clean). Cool cake.
For topping
Melt remaining stick of butter with ½ c. brown sugar. Bring to a boil and then add the remaining raisins, 1 c. grated apple, and walnuts. Turn down the heat and cook slowly until the raisins plump and the sauce begins to thicken. With a wooden skewer or the tines of a large fork, pierce the cake and then pour the sauce over the cake. Allow to cool completely. As the sauce cools it begins to set up. Serve with whipped cream (whipping cream, sugar to taste, and about 1 tsp. vanilla).

]]> By: tammy knoll http://blog.wkf.com/red-velvet-cake-the-sequel/comment-page-1/#comment-6858 tammy knoll Tue, 19 Jan 2010 03:47:56 +0000 http://blog.wkf.com/?p=1476#comment-6858 Boy is that a red cake. Were your fingers red after you made it? Enjoyed the pictures Boy is that a red cake. Were your fingers red after you made it? Enjoyed the pictures

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