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Dolly Varden Cake

Dolly Varden Cake Recipe

Posted in reply to a message board request for a "Dolly Vardens Cake recipe." Other than fish recipes, I did find one recipe in my file cabinet for a "Dolly Varden" cake. To be honest, I can't recall if I've ever made the cake, and I don't know where I got the recipe from (its hand written on a piece of very yellowed paper....at the top it says "from the 1922 cookbook"). Here it is:
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Citrus, Dessert, Fruit, Mixer, Oven, Small Appliance, Weeknight
Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 1 Two Layer Cake
Calories: 617.7kcal

Ingredients

  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup soft unsalted butter
  • 2 cups sugar
  • 4 eggs, separated
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 cup currants, plumped
  • 1/2 cup finely chopped citron
  • 2 teaspoons cinnamon
  • 1/2 teaspoon clove
  • 1/2 teaspoon nutmeg

Instructions

  • Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
  • Butter the sides of the pans.
  • Sift flour, measure and resift 3 times with baking powder and salt.
  • Beat egg yolks, and set aside.
  • Beat egg whites until stiff, and set aside.
  • Cream butter, and add sugar slowly; cream well.
  • Add beaten egg yolks and beat until light and fluffy.
  • Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
  • Fold in stiffly beaten egg whites.
  • Divide batter into 2 equal portions.
  • Add vanilla to one portion, stirring just enough to mix.
  • Pour batter into prepared pan.
  • To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
  • Pour batter into the second prepared pan.
  • Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
  • Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
  • Place spice layer on plate, and cover with a buttercream icing.
  • Place white layer on top, cover top and sides of cake with buttercream icing.
  • Slice with a very sharp knife.

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Nutrition

Serving: 151g | Calories: 617.7kcal | Carbohydrates: 99.2g | Protein: 8.9g | Fat: 21.4g | Saturated Fat: 12.5g | Cholesterol: 155.8mg | Sodium: 268mg | Fiber: 1.9g | Sugar: 56.5g