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Classic New England Recipes
(page 7 of 11)
Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.
Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
To make the filling, combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.
To assemble, spread the filling between the cooled cake layers and top with the frosting.
Reviews by Readers
This cake was fantastic. It served 8 with no leftovers, it was too good not to have any! I would double up on the filling recipe next time, I thought there could be a bit more filling. – Reviewed by Lee Skalkos
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Near-Boomless Boston Baked Beans
Beans Recipes
Yield: 12 servings
- 2 pounds yellow-eye beans
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon powdered ginger
- 1/2 teaspoon black pepper
- 1/4 pound bacon, diced
- 1 quart chicken broth, approximately
- 1/2 cup dark molasses
- 1/2 cup dark brown sugar
- 1 cup maple syrup
Preheat oven to 325 degrees F. Parboil beans 3 to 5 minutes in an 8-quart kettle with baking soda. Rinse beans thoroughly, cover with fresh water, and continue cooking 30 minutes longer, or until skins split. Drain well; rinse with cold water. Return beans to 8-quart kettle. Add salt, spices, bacon, and chicken broth, and simmer until beans are soft. Add molasses, brown sugar, and maple syrup. Remove from stove; place beans in a 3-quart greased baking dish or bean pot. Cover and cook 1 to 2 hours, until beans have a nice brown color. Stir occasionally, adding water or broth if needed so beans don't dry out.
Reviews by Readers
It's 'OK' but my family prefers the recipe we've been using for generations: pea beans, salt pork, onion, molasses, dry mustard cooked all day in the traditional crock. – Reviewed by Donna Dotts
Wow this was delicious, thanks for the recipe. – Anonymous Review
Reader Comments
Comment from Barbara Dunn on November 2, 2009
I used to make this often using a "Daisy Ham" instead of brisket during the year. I now live in California and the hams are not available here. This is one of my favorite meals.
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