top of page

Mocha Marsala Cake

(by Maggie Robertson)


Start with your favorite yellow cake recipe, and bake two 8-in. round or square cakes. If you are really in a hurry, you can use a family-sized Sara Lee pound cake. Frosting: 3 sticks unsalted butter, softened 2 1/2 c. superfine sugar 1 T. good quality instant or finely ground coffee 1 T.. boiling water 1 c. Marsala wine 2 c. chopped walnuts candied flowers, if desired Beat butter and sugar together until fluffy.

Mix instant coffee with water; let it cool. Add coffee to butter mixture slowly and mix well. Split the cake layers in half lengthwise, or slice the pound cake lengthwise into thin layers. For each slice, moisten with 2 - 3 T. wine, spread with frosting, and sprinkle with nuts. Cover the assembled cake with frosting and nuts.

Decorate with candied flowers, if desired. Refrigerate for several hours before serving; serve in thin slices.


(Read Everything Just So, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Commentaires


bottom of page