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Recipe from Golden Oldies - Dish to Pass from Reminisce Magazine, March/April, 1994. Submitted by Louis Kohr of Washington State. Great by adding a little green food coloring either in the cake or icing for St. Patrick's Day or make for any other type Celebration. Preparation time is estimated.
- 2 cups cake flour
- 2 1⁄4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 cup heavy cream
- 1 1⁄2 cups powdered sugar
- 1⁄2 cup water
- 1 teaspoon almond extract or 1 1⁄2 teaspoons vanilla
- 3 egg whites, stiffly beaten
- 2 cups powdered sugar
- 3 tablespoons light cream
- 1 dash salt
- 2 teaspoons dry sherry or 2 teaspoons rum or 2 teaspoons cold coffee
- 1 cup peanuts, finely chopped (possibly more)
- Combine flour, baking powder and salt; set aside.
- In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
- Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
- Fold in egg whites.
- Spread into a greased and waxed paper lined 13x 9 inch baking dish.
- Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
- Cool on rack for 10 mins, then remove from pan and cool completely.
- With fork, break cake into 1-1/4" pieces; set aside.
- For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream.
- To Frost.
- Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl.
- Dip frosted cubes into chopped peanuts. Place on a wire rack to set.