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Tasha loved baking, especially for special occasions like Valentine's Day! Here is the recipe for her beloved heart-shaped Valentine Cake so you can taste the magic yourself!
For Cake
- 8 tablespoons butter
- 1 1/2 cups granulated sugar
- 2 eggs, separated
- 3 cups cake flour
- 1 cup milk, room temperature
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon almond extract
For Frosting
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites, very stiffly beaten
- 1 teaspoon almond extract
- 1/2 cup maraschino cherries, finely minced, and a bit of their juice
For Cake
You will need two 8-inch pans or two heart-shaped pans about 8-inch size, and also pans for twelve cupcakes. Butter all pans. Preheat oven to 350 degrees. Cream butter thoroughly, add sugar gradually, stirring well after each addition. Next add powder and salt. Now add dry ingredients alternately with milk, stirring well after each addition. Last, add stiffly beaten egg whites. Fold these in with the almond extract for flavoring. Pour the batter into two larger pans, and into the cupcake pans as well. Bake about 25 minutes, or until the cake draws away from the edges of the pans. Turn out on cake rack. When cool, split each large cake, thus making four layers.
For Frosting
Combine sugar and water. Place on high heat and stir until sugar dissolves. Boil rapidly without stirring until mixture spins a fine thread when dropped from a silver spoon into cold water (238 degrees on a candy thermometer).
Pour sugar syrup in a thin stream over egg whites, while beating constantly. Now add the almond extract and minced maraschino cherries with a bit of their juice. Frost each layer, being mindful to save ample frosting for sides and top of cake when it is assembled. Decorate with young ivy leaves and heart-shaped petals from red or pink geraniums.