Saturday, February 16, 2008

Calcutta Curry Cake

This is from the "international" section of Betty Crocker's Cake and Frosting Mix Cookbook (1966). There are some pretty strange cakes in there.

Calcutta Curry Cake

Prepare Betty Crocker Yellow Cake Mix as directed on package except - add 1 teaspoon curry powder to dry mix before adding liquid. Pour batter into two greased and floured round layer pans, 9x1 1/2 inches. Bake as directed. Cool.

Split cake to make 4 layers. Fill and frost cake with Fluffy Topping (below), using 1/2 cup between each layer and the reamining topping on sides and top. Refrigerate. Serve with three or more side dishes of any of the following:

Slivered toasted almonds
Salted peanuts
Toasted coconut
Raisins
Mandarin orange segments
Pineapple tidbits
Chopped kumquats

Fluffy Topping: Add 1 package Betty Crocker Fluffy White Frosting Mix (dry mix) to 2 cups whipping cream in small mixer bowl. Chill one hour. Blend; beat until stiff.

So basically, a white cake with white sugary fluffy stuff on it, only with added - curry powder. Because that makes it just like all those layer cakes they have in India.

My best friend when I was six was from India and at her birthday party we had the most magnificent food you ever tasted. For dessert we had jalebi, pink pretzel-shaped pastries deep-fried and soaked in syrup, topped with beaten silver. They were exquisite. That was in 1968 and I still think about them.

We did not have cake with curry powder in it, believe me.

For some wonderful jalebi recipes, check out these Foodie Blogroll blogs - jalebis at Simple Indian Food and at Foodie's Hope.Coconut Chai Cake

3 comments:

Julie said...

What an interesting group of ingredients for a cake, I bet that is delicious.

Maggie said...

This sounds strange but good.

Anonymous said...

This just might be the greatest tasting cake I have ever tried.