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Daniels Cake?

From: "Marvin"
To: phaedrus@hungrybrowser
Subject: Recipe request
Date: Monday, October 20, 2008 9:04 PM

Dear Uncle Phaedrus,
I am looking for a recipe called Daniel's cake it was a chocolate cake that had vinegar in the 
ingredients it had red tinge to it. My mother made this cake 1930's

A reader sent this. Sounds right, but I wonder what the "red tinge" that Marvin Mentions might be?

Hi Phaed,
I'm always behind in reading your recipe requests.  Did you ever get an answer for the person 
looking for something called Daniels cake, a chocolate cake that had vinegar in it?  He may be 
talking about what is called "Crazy Cake" or a lot of other names.  The recipe is
1 1/2 cups flour
1 cup sugar
1/2 tsp sale
1 tsp soda
2 1/2 tablespoons cocoa
1 tablespoon white vinegar
5 tablespoons oil
1 tsp vanilla
Mix dry ingredients and put into a cake pan.  Make three holes in the cake with your finger. 
Pour vinegar in one, vanilla in one and oil in one.  Pour 1 cup water over all and mix well 
in pan.  Bake at 350. 
It's a cake we used to make a lot as kids.  

Someone said on a message board that this might be a red velvet cake:

Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar

Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat
well after each addition. Make paste of cocoa and food coloring; add to
creamed mixture. Add salt, flour and vanilla alternately with buttermilk,
beating well after each addition. Sprinkle soda over vinegar; pour vinegar
over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2
9-inch pans for 30 minutes at 350 .

Wildfire Shrimp

  ----- Original Message ----- 
  From: Kim 
  Sent: Saturday, October 18, 2008 1:22 PM
  Subject: Wildfire Shrimp from Lonestar


 I have searched everywhere for a copycat recipe.  It was an appetizer my father and I had 
 at Lonestar while away on business in Ohio.  It was called Wildfire Shrimp and was awesome.
 Can you help me to better to make it myself?  Thanks for your help


Hi Kim,

Sorry, no luck. Lots of people are asking for that recipe on the Internet, but no one has it.


Tomato Rice Soup

  ----- Original Message ----- 
  From: Pam 
  Sent: Sunday, October 19, 2008 12:49 AM
  Subject: (no subject)

  I grew up in San Fernando valley in the 60's and we used to eat at rusty's hacienda Mexican 
restaurant in north Hollywood and they had a tomato rice soup that was wonderful, and it had 
some kind of cheese in it that would ooze from the bottom of the bowl,  and yes I've tried 
Campbell soup with rice and some Mexican cheese in it, and it's just not the same.  so if you 
could find a recipe that is similar to it I would appreciate it.  thanks for taking the time 
to read this, and if you decide to try to find the recipe.  Pam.

Hi Pam,

Sorry, no luck. Without knowing what was in it, there's no way I can find something similar to it. Rusty's Hacienda has a website, but they don't seem to have this soup on their menu now.


Pumpkin Cake

  ----- Original Message ----- 
  From: Paula 
  Sent: Wednesday, October 22, 2008 7:41 PM
  Subject: Correction on details about the recipe: I think it was the 1971 Hartford Courant, 
  probably in October. Re: Recipe for pumpkin cake

Hello Phaedrus -

 When I read about your site on Serious Eats, it occurred to me that you might be able to help 
 me recapture a recipe I first found in the Hartford Courant (CT) in 1972. I don't remember the
 exact name of the recipe but it was a pumpkin cake. One of the ingredients was chopped pecans 
 soaked in bourbon. Other than that, the ingredients were the standard for a pound cake -- butter, 
 flour, eggs. I don't remember if it called for brown or white sugar. After it was baked I think 
 it called for a glaze, possibly confec sugar mixed with bourbon (but I could be wrong about that).

 The cake was so delicious, and I had the recipe until 1978, when a cat, unbeknownst to me, 
 knocked my recipe file into the wastepaper basket and my recipes were inadvertently thrown away. 
 I have never been able to find that paricular recipe.

You do a great service! Thank you in advance, even if you do not locate the recipe!

Many thanks,


Hi Paula,

Sorry, I could not find a trace of that recipe anywhere.

I'm sending you a pumpkin bourbon pound cake recipe that I found while looking. It's not really close to the recipe that you wanted, but it sounds quite tasty.


  Pumpkin Bourbon Pound Cake   

  2 sticks (8 oz.) unsalted butter, softened
  1 c. granulated sugar
  1 c. light brown sugar
  4 eggs, at room temperature beaten
  1/4 c. milk
  2 tbsp. bourbon
  1 tsp. vanilla extract
  2 c. fresh or canned unsweetened pumpkin puree
  3 c. all purpose flour
  2 tsp. baking soda
  2 tsp. baking powder
  1 3/4 tsp. cinnamon
  1/2 tsp. ground ginger
  1/4 tsp. ground allspice
  1/4 tsp. ground nutmeg
  Small pinch of salt
  1 c. plus 2 tbsp. pecan halves, coarsely chopped

Preheat oven to 350 degrees. Generously grease and flour a 12 cup angel food cake pan or a bundt pan.
In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until fluffy. 
Gradually beat in the eggs on low speed. Beat in the milk, bourbon, vanilla and pumpkin puree.

In a bowl, sift the flour with the baking soda, baking powder, cinnamon, ginger, allspice, nutmeg 
and salt. Add the dry ingredients to the pumpkin mixture and mix until blended. Stir in 1 cup of 
the pecans.

Spoon the batter into the prepared pan and bake for about 1 hour or until a cake tester inserted 
in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto 
a rack to cool completely. Transfer to a plate.

Drizzle warm Bourbon Caramel Glaze over the top of the cake. Garnish with the remaining 
2 tablespoons of pecans.

  Bourbon Caramel Glaze:

  1 stick (4 oz.) unsalted butter
  1/2 c. packed light brown sugar
  About 3 tbsp. heavy cream
  1 1/2 c. confectioners' sugar, sifted
  3 tbsp. bourbon
  1/4 tsp. vanilla extract

In a heavy saucepan, melt the butter over moderately low heat. Stir in the brown sugar until 
incorporated. Stir in the 3 tablespoons cream and simmer, stirring for 3 minutes. Using an 
electric mixer, beat in the confectioners' sugar, bourbon and vanilla. If necessary, add more 
cream to achieve a heavy glaze consistency. Use warm. 10 to 12 servings. 

Seabreeze Deviled Crabs

Requests for Seabreeze deviled crabs were showing up as a search term quite frequently, so I thought I'd see what I could find. The Seabreeze's recipe is not available online, as far as I can tell., but it is in this cookbook:

"The Seabreeze By The Bay Cookbook"
By; Robert & Helen Richards
ISBN #: 0971535248

Below is a Cuban devilled crab recipe.


The Seabreeze Deviled Crab recipe is now here:Family Cookbook Project

Cuban Deviled Crabs
***Croquette Dough***
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted
1 tablespoon paprika
1 teaspoon salt
***Crabmeat Filling***
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style) 
4 cloves garlic, mashed or chopped fine
1 teaspoon crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce size) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
2 eggs, well beaten
1/2 cup milk
Salt to taste
1 pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour
Vegetable oil for deep frying

Turn this recipe into a puzzle! [click] 
(As sold on the streets of Tampa's Latin Quarter.) This recipe is from the Columbia Restaurant, 
Tampa, Florida. 

About 4 hours before serving, make dough: break white bread into pieces; place in a large bowl, 
cover with water, soak 15 minutes. Drain water and squeeze soaked bread until almost dry; return 
to bowl. Gradually add sifted Cuban bread until mixture reaches dough consistency. Add paprika and 
salt, mix thoroughly. Form dough into ball, refrigerate about 2 hours. 

Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell pepper, garlic and 
hot pepper, saute very slowly 15 minutes. Add bay leaves, sugar, salt and tomato paste; stir. 
cook uncovered 10 minutes, remove bay leaves. Place mixture on platter, refrigerate 2 hours. 

After dough and filling have chilled, make croquettes: With your hands, take about 3 Tbsp bread 
dough, press, add 1 Tbsp crab filling, seal dough around filling like a croquette with pointed ends. 
In a small bowl mix eggs, milk, salt and pepper. In another bowl mix cracker crumbs and flour. 
Roll croquettes first into cracker mixture then into egg mixture then into cracker mixture again.
Refrigerate 2 hours. When ready to cook: heat oil in deep heavy saucepan or a deep fryer. Place 
croquettes a few at a time in the hot oil, fry until light brown. 
This recipe from the Columbia Restaurant`s Ybor City Deviled Crab Rolls serves/makes 12 


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