does anyone have a recipe for a yankee layer cake&icing all I know is that it has raisins and walnuts?

Question

the cake is one that my grandmother use to bake in the 1950's all i know is that it has walnuts and raisins in it.

Answer 1

Boston Cream Pie
Yield: 12 servings

Sponge Cake
7 eggs
1-1/4 cups granulated sugar, divided
1 cup flour
2 tablespoons melted butter
Preheat oven to 350 degrees F. Separate eggs into two bowls. Divide sugar and add half to each bowl. Beat both mixtures very well, the whites until peaks form. Fold egg whites into yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour batter into 10-inch round greased cake pan. Bake about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Custard Pastry Cream
1 tablespoon butter
2 cups milk
2 cups light cream
1/2 cup sugar
3-1/2 tablespoons cornstarch
6 eggs
1 teaspoon dark rum
In a saucepan, heat butter, milk, and light cream to just below a boil. While this mixture is cooking, combine sugar, cornstarch, and eggs in a bowl. Whip until ribbons form. When the butter-cream mixture reaches the boiling point, slowly whisk in the sugar-egg mixture and cook to boiling, stirring constantly. Boil for 1 minute. Pour into a bowl and cover the surface with plastic wrap (to prevent crusting). Chill overnight if possible. When thoroughly chilled, whisk to smooth out and flavor with dark rum.

Icings
Chocolate Icing:
6 ounces semisweet chocolate
2 ounces warm water

White Icing
1 teaspoon corn syrup
1 teaspoon water
1 cup confectioners' sugar

For assembly:
4 ounces toasted almond slivers
Chocolate Icing: Melt semisweet chocolate in a small saucepan. Thin with warm water to desired consistency.


White Icing: Heat corn syrup with water. Add confectioners' sugar and warm to 105 degrees F.


Assembly: Level Sponge Cake off at the top with a slicing knife and cut in half to make two layers. Spread Custard Pastry Cream over one layer, reserving a small amount of custard to spread on the sides to help almonds adhere. Top with second cake layer. Spread a thin layer of Chocolate Icing on top of cake. Using White Icing in a pastry bag (with a 1/8-inch tip), follow immediately with spiral lines starting from the center of the cake. Score white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coat of the remaining Custard Pastry Cream, and press on toasted almonds

Answer 2

Yankee Cake

2 cups sugar
1 cup butter
1 cup fruit juice
1 cup buttermilk
2 1/2 cups flour
1 cup raisins
1 cup nuts
1 cup dates
1 cup jam
4 eggs
2 apples (cut in small pieces)
1 teaspoon soda
1 teaspoon allspice
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
Mix and bake in three or four 9" pans at 350 degrees until toothpick comes out clean (about 30 -0 45 minutes depending on your oven and the thickness of your layers). When cool, stack and frost with caramel frosting.

CARAMEL FROSTING

4 tablespoons butter
1 1/3 cups packed brown sugar
salt to taste
2/3 cup whipping cream or evaporate milk
5 cups powdered sugar
1 teaspoon vanilla

Heat butter in saucepan until melted. Stir in brown sugar, salt and whipping cream. Heat to boiling, stirring constantly to keep from burning. Remove from heat and cool to lukewarm. Stir in powdered sugar gradually until the icing is thin enough to spread. Stir in vanilla.