Liturgical Year : Recipes : Pentecost Cake

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Catholic Recipe: Pentecost Cake

INGREDIENTS

2/3 cups milk scalded
1 cups sugar
1-1/3 cups flour sifted
3 teaspoons baking powder
2 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla Frosting
15 large strawberries
1-1/2 cups confectioner's sugar
2 Tablespoons soft butter or margarine
Sugar to taste

Details

Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin:

Food Categories

Feasts

Pentecost; Whitsunday

Seasons

Easter

This is a delicious moist cake, inexpensive and easy to make. It is served with a strawberry frosting.

DIRECTIONS

Scald and allow to cool two-thirds of a cup of milk. Sift sugar, flour and baking powder together three times. Add scalded milk gradually, beating constantly. Add to egg whites cream of tartar, salt, and vanilla, and beat 1 -1/2 to 2 minutes, or until the egg whites refuse to slip when the bowl is tipped.

Fold into floured mixture. Bake in an ungreased seven-inch tube pan in a moderate oven (350° F.) for forty-five minutes or until the cake is golden brown and firm to the touch. Invert the cake on a rack until cool.

Meanwhile, hull and clean 15 large strawberries. Crush 8 with a fork, and sweeten to suit. Make a frosting of 1-1/2 cups of confectionery sugar, 2 tablespoons of soft butter or margarine, and 1-1/2 tablespoons approximately of crushed strawberries in juice. Put the butter and sugar into a bowl, add crushed berries and juice, beating well with a fork. Add only enough to make a mixture of consistency to spread easily. Frost the cake and top with seven whole strawberries as a reminder of the gifts of the Holy Spirit.

Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956

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