Custom Search



Beer & Sauerkraut Cake

On 18 Oct 2005 at 19:05, Tina wrote:

> Phaed-
> You are the only person who might be able to hiel woth this rather odd
> recipe search.  I'm looking for a recipe for Saurerkraut and Beer
> Cake.  A neighbor of mine during my childhood (we won't get into how
> long ago that was) used to make it, and if I remember correctly, she
> found the  recipe in a newspaper (this is, of course, no help at all).
>  Anyway, the recipe produced a very rich, dense chocolate cake, with
> bits of what, to the uninitiated, appeared to be coconut (this was
> actually the saurkraut).  I would be thrilled to have the recipe (and
> absolutly astonished that you could find it!)
> Thanks,
> Tina

Hi Tina,

Prepare to be astonished. I found two recipes. See below


Beer  And  Sauerkraut  Fudge  Cake

 Ingredients :
 1 tsp. baking powder
 2 1/4 c. flour
 1 tsp. baking soda
 1 1/2 c. sugar
 2/3 c. shortening
 3 eggs
 1 1/4 tsp. vanilla
 1/4 tsp. salt
 1/2 c. cocoa
 1 c. beer, room temp.
 1/2 - 2/3 c. sauerkraut, rinsed, drained & chopped
 6 oz. pkg. chocolate chips
 2 1/2 c. sifted confectioners' sugar
 3 tbsp. scalded milk
 1 1/2 c. miniature marshmallows
 1 egg
 1/4 c. butter or margarine
 1 c. chopped walnuts
 1 tsp. vanilla

 Preparation :
   Preheat oven to 375 degrees.  Cream together sugar and shortening.
  Add eggs; beat well.  Add vanilla, salt and cocoa.  Sift together
 flour, soda and baking powder.  Add flour mixture and beer; mix
 well.  Fold sauerkraut by hand.  Bake in greased and floured 13"x9"
 pan for 35 to 45 minutes.  Cool and frost.  Melt chocolate chips
 over hot water.  Mix butter, sugar, milk and vanilla in a bowl and
 beat in egg.  Add chocolate and stir until blended.  Stir in nuts
 and marshmallows.  Frost cool cake.  
Beer  And  Sauerkraut  Cake

 Ingredients :
 2/3 c. shortening
 1 1/2 c. sugar
 1/2 c. cocoa
 2 1/4 c. flour
 1 tsp. soda
 3 eggs
 1 tsp. vanilla
 1 tsp. baking powder
 1/4 tsp. salt
 1 c. beer
 2/3 c. sauerkraut

 Preparation :
    Mix together the shortening and sugar.  Add remaining
 ingredients.  Stir together and bake at 350 degrees for 40 minutes.

Deep Fried Watermelon

Deep-Fried Watermelon

1 watermelon, about 10 lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)

Cut the watermelon in half and scoop out the pulp. Remove any 
seeds from the pulp and cut the pulp into. diamonds. Coat with 
the flour. Mix the egg whites with cornstarch and a little water 
into a batter.

Heat the oil in a wok over high fire to about 250oF(120oC), or 
until small bubbles appear around a 1 inch (2 cm) cube of day-old 
bread dropped into the oil. Dip the watermelon pieces in the batter 
and add to the oil. Deep-fry until the coating becomes firm. Turn 
off the heat and continue to deep-fry the watermelon until light 
brown. Remove, drain well, sprinkle with the sugar, and serve.

Lemon Crackers

On 20 Oct 2005 at 21:20, Justine wrote:

> Dear Phaedrus 
> This recipe was given to me by a woman who said it was her
> grandmother's recipe from England. My daughter cut them to put 
> it in a book and was young enough not to know that I would need 
> the amounts to make the cookies.  They are a perfect tea cookie, 
> not too sweet. Can you help me? The recipe follows:  
> -- eggs, beaten                    
> 11/2 ounces bakers ammonia 
> --cups white sugar                
> 1 cup warm water 
> --cups of shortening              
> 1 pint sweet milk
> 1/2 ounce lemon oil
> Dissolve the ammonia in the water, let sit mix all ingredients
> together add water mixture add enough flour to make a dough stiff
> enough to roll and cut with a cookie cutter. place on a greased 
> sheet and prick with a fork . this is most important as it allows 
> the ammonia gas to escape and makes the cookies rise. bake @ 350o 
> till lightly brown 
> This is an old family recipe that came from England with
> the family. I've tried with no success to find this recipe for 10
> years . I hope you can help. Thank you Justine    

Hello Justine,

I did not find your exact recipe. However, I did find several recipes that are very, very similar. See below.


Lemon  Crackers

 Ingredients :
 1/2 oz. or 2 tbsp. Bakers Ammonia
 1 c. milk
 1 1/4 c. sugar
 1/2 c. shortening
 1 egg, well beaten
 1/2 oz. or 1 tbsp. oil of lemon
 5 c. enriched flour

 Preparation :
    Pulverize ammonia with rolling pin.  Add milk.  Let stand 1/2
 hour or until dissolved.  Stir often.  Cream shortening, egg, sugar,
 oil of lemon, and milk mixture.  Stir in flour; chill.  Roll out 1/4
 inch thick on lightly floured board.  Cut into 3 inch squares and
 prick with floured fork.  Preheat oven to 375 degrees.  Place on
 greased baking sheet.  Bake 15 minutes or until brown. Yields:  3
 1/2 dozen.
 Lemon  Ammonia  Crackers

 Ingredients :
 3 eggs
 2 c. sugar
 1 c. Crisco
 1 1/4 c. milk
 1 tsp. salt
 1 oz. (2 1/2 tbsp.) powdered bakers ammonia
 2 tsp. lemon oil
 6 c. flour

 Preparation :
   Dissolve ammonia in 1/4 cup warm water until softened; add to
 milk.  Cream shortening and sugar until well blended.  Add beaten
 eggs; blend well.  Add salt and lemon oil.  Add flour alternately
 with milk until mixture is of proper consistency.  Add more flour,
 if necessary.  Dough will be too soft to handle.  Spoon from mixing
 bowl to heavily floured board.  Press out with hands to about 1/8
 inch thickness, cut in squares or circles.  Prick cookies with fork
 before baking.  Bake in hot 400 degree oven until light brown.  May
 be decorated with colored sugar before baking, or iced, if desired.
 NOTE:  Mixture should be soft.  Use pancake turner to lift to baking
Old  Fashion  Lemon   Crackers

 Ingredients :
 2 1/2 c. sugar
 1 c. lard
 2 eggs
 1 pt. sweet milk
 1 oz. ammonia, baking ammonia from pharmacy
 1 oz. lemon oil, from pharmacy

 Preparation :
   Blend lard and sugar, then the beaten eggs.  Crush and dissolve
 the ammonia in the sweet milk, add the lemon and stir in enough
 flour to make a very stiff dough.  Knead well, roll thin and cut as
 desired.  Bake until light brown in a 400 degree oven.  If the dough
 is pounded until light the crackers will be finer in texture.  Pound
 with rolling pin in your hand.

Lane Cake

On 18 Oct 2005 at 17:18, Robin wrote:

> Dear Phaedrus, my dad's Aunt used to make a Lane Cake for him. This
> would have been in the 1950's until the late 60's early 70's. All I
> know about the cake is it had very thin layers, about 8 or 10. Each
> layer had what seemed like a jam type filling in between. This might
> not be enough information to work with, but it is all I or my dad can
> remember. Thanks so much for your time, Robin

Hello Robin,

See below for several recipes.


Lane  Cake

 Ingredients :
 1 1/4 c. butter or margarine
 6 egg whites, save yolks for filling
 1 c. buttermilk
 2 c. sugar
 1 tsp. baking soda
 4 c. all-purpose flour
 6 egg yolks
 2 c. sugar
 1 pkg. seedless raisins
 1/2 c. bourbon
 3 whole eggs
 1/2 c. butter or margarine
 1 (4 oz.) can flaked coconut
 4 c. chopped nuts

 Preparation :
    Preheat oven to 350 degrees.  Grease and flour 4 (9 inch) pans.
 In large mixer bowl, cream butter and sugar until light and fluffy.
 Add egg whites, one at a time.  Dissolve soda in buttermilk
 alternately; add that to flour.  Pour evenly into pans.  Bake 20
 minutes.  Layers will be thin.  Cool 10 minutes and then remove from
 pan and cool thoroughly.  Meanwhile, in top of double boiler,
 combine yolks, eggs, sugar, and butter. Cook over simmering water
 until thick enough to spread.  Add raisins, coconut, nuts, and
 bourbon.  Cook awhile longer and spread between layers.
Lane  Cake

 Ingredients :
 1 c. butter, softened
 2 c. sugar
 3 c. sifted cake flour
 1 tbsp. plus 1 tsp. baking powder
 3/4 c. milk
 1 tsp. vanilla extract
 8 egg whites
 Lane Cake Filling
 7 Minute Frosting
 Pecan halves (optional)
Lane Cake Filling:
 8 egg yolks
 2 c. sugar
 1 c. butter
 2 c. chopped pecans
 1 c. currants or chopped raisins
 1 (20 oz.) can crushed pineapple,
    well drained
 1/4 c. bourbon
Lane Cake Seven Minute Frosting:
 1 1/2 c. sugar
 1/4 c. plus 1 tbsp. cold water
 2 egg whites
 1 tbsp. light corn syrup
 1 tsp. vanilla extract

 Preparation :
    Cream butter; gradually add sugar, beating well at medium speed
 of an electric mixer.  Combine flour and baking powder.  Add to
 creamed mixture alternately with milk, beginning and ending with
 flour mixture.  Mix after each addition. Stir in vanilla.  Beat egg
 whites (at room temperature) until stiff peaks form, fold into
 batter. Pour batter into 4 greased and floured 9 inch round cake
 pans.  Bake at 325 degrees for 18 minutes or until a wooden pick
 inserted in center comes out clean.  Cool in pan 10 minutes.  Remove
 from pans, and let cool completely on wire racks.  (Layers are very
 tender and fragile, so handle them carefully).  Spread Lane Cake
 Filling between layers and on top of cake.  Spread Seven Minute
 Frosting on sides.  Garnish with pecan halves if desired.  Yield:
 one 4 layer cake.  Combine egg yolks, sugar, and butter in heavy
 saucepan.  Cook over medium heat, stirring constantly until
 thickened (about 20 minutes).  Remove from heat, and stir in pecans
 and remaining ingredients.  Cool filling completely.  Yield:  3 3/4
 cups.  Combine all ingredients except vanilla in top of a large
 double boiler.  Beat at low speed of an electric mixer 30 seconds or
 just until blended.  Place over boiling water, beat constantly at
 high speed 7 minutes or until stiff peaks form.  Remove from heat.
 Add vanilla.  Beat 2 minutes or until frosting is thick enough to
 spread.  Yield:  4 1/4 cups.
 Lane  Cake

 Ingredients :
 8 eggs, separated
 2 c. sugar
 1 c. milk
 4 c. sifted flour
 2 tsp. baking powder
 1 box raisins, ground
 1 (3 1/2 oz.) can grated coconut
 3 c. nuts, ground
 1 c. white wine
 1/2 c. whiskey

 Preparation :
    Using the whites only - mix together with the rest of the
 ingredients. Grease three - 8 inch layer pans - divide batter
 between them.  Bake at 350 degrees until they test done - 30-35
 minutes. Beat the 8 egg yolks, beaten light with 1/2 pound butter
 and 1 1/2 cups sugar.  Cook over medium heat, stirring until
 thickened.  Then add:  Stir all together.  Split each layer in half,
 horizontally.  Divide filling between the layers.  Frost with
 lightly sweetened whipped cream.  
Southern  Lane  Cake

 Ingredients :
 3 1/4 c. sifted flour
 3 1/2 tsp. baking powder
 1/2 tsp. salt
 1 c. butter
 2 c. sugar
 1 tsp. vanilla
 1 c. milk
 8 egg whites, stiffly beaten
 8 egg yolks, slightly beaten
 1 1/4 c. sugar
 1/2 c. butter
 1 c. chopped pecans
 1 can chopped candied cherries
 1 c. grated fresh coconut
 1 c. chopped seeded raisins
 1/3 c. white grape juice
 2 1/2 c. sugar
 1/8 tsp. salt
 1/3 c. dark corn syrup
 2/3 c. water
 2 egg whites
 1 tsp. vanilla

 Preparation :
    Preheat oven to 375 degrees.  Sift flour with baking powder and
 salt.  Cream butter and sugar until light and fluffy; add vanilla.
 Beat in flour mixture and milk alternately.  Fold egg whites into
 batter gently.  Grease bottoms of four (9-inch) layer pans; line
 with waxed paper.  Pour batter equally into pans. Bake for 15 to 20
 minutes.  Cool.  Combine egg yolks, sugar and butter in saucepan.
 Cook over low heat for about 5 minutes, stirring constantly, until
 slightly thickened.  Add remaining ingredients.  Cool.  Spread
 between cake layers.  Combine sugar, salt, corn syrup and water in
 saucepan.  Cook over low heat, stirring constantly, until sugar
 dissolves.  Bring to a boil without stirring. Beat egg whites until
 foamy.  Add 3 tablespoons syrup mixture; beat until stiff peaks
 form.  Cook remaining syrup to 240 degrees on candy thermometer;
 pour slowly over egg whites, beating constantly.  Beat until
 frosting begins to lose gloss and hold shape.  Add vanilla.  Spread
 over top and side of cake.

Toasted Coconut Marshmallows

On 14 Oct 2005 at 10:33, cielito wrote:

> I would like to know where can I purchase marshmallows with toasted
> coconut? I have search the internet and came out empty...Please
> help....                            A craving for sweet  friend.......

Hello Cielito,

Well, if you're lucky, Hometown Favorites has them for $2.80 per bag. See:

Hometown Favorites

The only other places that I found online called them "Gourmet" and sells them for $22.00 per bag! See:




Kraft apparently makes them under their "Jet-Puffed" brand. You might contact them:

Kraft Jet-Puffed



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus