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    You are in: Home / Recipes / Palm Beach Poinciana Cake Recipe
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    Palm Beach Poinciana Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Molly53's Note:

    Dainty, delectable, and delicious. This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    • 2 cups butter
    • 2 cups sugar
    • 9 eggs, separated (room temperature)
    • 3 tablespoons lemon juice (fresh is best)
    • 1 tablespoon lemon rind, grated
    • 1/4 teaspoon salt
    • 3 1/4 cups cake flour, sifted (all purpose flour is fine if you don't have cake flour)
    • 1/2 lb citron, chopped
    • 1/2 lb raisins, chopped
    • 3 cups blanched almonds, chopped

    Poinciana Filling

    Directions:

    1. 1
      Preheat oven to 300F and line four 9" cake pans with waxed paper.
    2. 2
      Beat egg whites to stiff peaks.
    3. 3
      Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
    4. 4
      Beat.
    5. 5
      Add 1/2 cup flour alternately with stiffly beaten egg whites.
    6. 6
      Dredge fruit and nuts with remaining flour and add to batter.
    7. 7
      Pour evenly into prepared pans.
    8. 8
      Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
    9. 9
      Turn out onto cooling racks, peel waxed paper from cakes.
    10. 10
      When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (Seven-Minute Frosting).
    11. 11
      To make the filling: Mix the cornstarch with a little cold water until smooth.
    12. 12
      Heat first four ingredients to boiling point.
    13. 13
      Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
    14. 14
      Add coconut and spread between cake layers.

    Ratings & Reviews:

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    Nutritional Facts for Palm Beach Poinciana Cake

    Serving Size: 1 (282 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1069.5
     
    Calories from Fat 528
    49%
    Total Fat 58.6 g
    90%
    Saturated Fat 26.9 g
    134%
    Cholesterol 239.9 mg
    79%
    Sodium 373.1 mg
    15%
    Total Carbohydrate 127.3 g
    42%
    Dietary Fiber 6.0 g
    24%
    Sugars 87.0 g
    348%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    citron

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