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Pizitz Bakery Rum Cake

From: Rebecca  
Sent: Wednesday, November 19, 2014 4:24 PM
Subject: Pizitz Bakery wedding cake


I have searched for this recipe for years, but without success. It was sold by the slice at Pizitz Bake Shop 
in Western Hills Mall (Midfield, Alabama) in the 1970ís. If I remember correctly, each layer was different, 
like carrot/spumoni/yellow cake, with a cream cheese frosting.

I would LOVE to find this!

Thank you!


Hello Rebecca,

I cannot find any mention at all of a Pizitz Bakery wedding cake like you describe. I did find a Pizitz Bakery Rum Cake recipe that has three layers of different cakes. However, there is no mention of a cream cheese frosting. See below. I also found this about Pizitz Bakery Cherry Nut Filling:

Pizitz cherry nut filling:
I found a baker that used to work for Pizitz.
Spread your basic buttercreme filling over the cake.
Chop maraschino cherries and pecans over the icing.


Pizitz Rum Cake

Take three cakes (day old best) vanilla (or yellow), strawberry and chocolate and crumble about 1/4 of one of them 
into a sprayed loaf pan with plastic wrap inside it. Pour rum syrup (recipe to follow) over the layer and mash it 
flat and even (I think a spray bottle works well here). The layers must be evenly moist but not wet. (You will 
probably need to make more syrup as you go.)

Cover layer with plastic wrap, weight down and freeze. Repeat process, alternating layers (colors) of cake and 
weighting and freezing each one until you are done. Once complete, turn out onto a serving dish and thaw in 
refrigerator where it will live until all gone.

Rum Syrup:
1/2 cup water
2/3 cup sugar
2/3 cup light rum*
1 tbsp lime juice 

THANK YOU! I think that is it! The cake had a cherry-nut filling, and it was three different flavors. You have made my day!


Orange Icebox Torte

From: maria 
Sent: Wednesday, November 19, 2014 3:18 PM
Subject: orange icebox torte from 1950's

Uncle Phaedrus,

My mother used to make a scrumptious icebox dessert using ladyfingers, with a rich filling using heavy whipped cream, 
chopped walnuts, and frozen concentrated orange juice.  The dessert was assembled in layers, and the layers using the 
ladyfingers were drenched with the orange juice.  The filling was added in between layers, and the whole thing had the 
whipped cream on the top.  It was refrigerated and grew more flavorful after being chilled.
This dessert was probably from the 50's, but it may have been from the early 60's, too.
I would love to know if anyone has this recipe.


Hello Maria,

The below recipes seem very similar to your description if you use walnuts instead of pecans in the first or add walnuts to the last two.


Orange Edgar

2 doz. ladyfingers
1 c. orange juice
2 tbsp. lemon juice
1 c. pecans
1 c. orange pulp
1 pt. whipping cream
1/2 lb. sm. marshmallows
2 tbsp. Knox unflavored gelatin
1 c. sugar
2 c. water

Boil sugar and water 20 minutes.  Dissolve gelatin in a little cold water and add to sugar water.  
Add orange pulp and juices.  Chill in refrigerator until set.  Whip with mixer until frothy.  
Add whipped cream and marshmallows.  Line sides of 9 inch pie dish with ladyfingers.  Cut off 
bottom ends of fingers and crumble in bottom of pan, sprinkle with pecans and pour in filling.  
Chill until set. 
Orange Charlotte

1 env. unflavored gelatin
1 c. orange juice
1/2 c. sugar
1/2 c. water
1 tbsp. grated orange rind
1 c. heavy cream (or whipped topping)
2 egg whites
10 ladyfingers (approx.)
Orange sections (from 1 orange)

  Sprinkle gelatin over orange juice to soften.  Meanwhile heat sugar and water together until sugar 
dissolves and bubbles break over surface.  Remove from heat and stir in softened gelatin until dissolved.  
Add grated orange rind and cool in refrigerator until thick as unbeaten egg whites.  Now whip cream until 
it feels firm (or use cream whip).  Beat egg whites until they hold a point.  Beat gelatin mixture until 
frothy and light.  Mix gently or fold all 3 together carefully.  Oil an 8 inch springform pan and line 
the sides with ladyfingers (standing up).  Place orange sections in bottom of mold.  Spoon in the orange-cream 
mixture very carefully and chill in refrigerator until firm (about 4 hours).
Orange Charlotte Russe

Serves 12

2 teaspoons cornstarch 
1/2 cup sugar 
3 egg yolks 
2 cups orange juice 
1 envelope unflavored gelatin 
2 teaspoons orange rind 
1 teaspoon lemon juice 
1 teaspoon vanilla 
2 cups heavy cream 
3 egg whites 
1/2 cup sugar 
12 lady fingers

Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind. 
Mix well and heat up to a boiling point. Stir in lemon juice and vanilla. Chill to cool. 
Whip the heavy cream to soft peaks. Beat the egg whites with the sugar to form soft peaks. 
Fold the cream and egg whites into the orange mix. Line the sides of a 8" spring mold with lady fingers. 
Pour the mix into mold. Chill until well set. Remove sides of mold before serving. Decorate with whipped cream 
and orange slices if desired. 

Thank you, Phaedrus.  Numbers 1 and 2 come very close.
I love your website.

Bill Knapp's Blue Cheese Dressing

Found on a message board:

Bill Knapp's Blue Cheese Dressing

2 cups mayonnaise
1 cup sour cream 
4 oz. blue cheese crumbles 
1 tbsp minced garlic 
1 tsp Worcestershire sauce 
1 tbsp horseradish 
Salt and pepper to taste

Refrigerate for 4 hours . Its even better the longer it sits.

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