Choctaw Fault Cake Recipes

SPRINKLE & SPICE CARAMEL FAULT-LINE CAKE

Steps:

• Put half the milk and half the golden syrup in a saucepan and bring to a gentle simmer. Stir until combined, then remove from the heat and set aside to cool. Or, heat the mixture in a heatproof jug in the microwave for 1 min. Meanwhile, oil two 20cm loose-bottomed cake tins, and line the bases with baking parchment (if the tins are less than 4cm deep, line the sides with a tall ring of baking parchment, too). Heat the oven to 180C/160C fan/gas 4.
• For the sponges, you'll need to use half the ingredients for the first batch of cakes, then the remaining ingredients for another batch, to make four sponges in total. For the first batch, tip 250g flour, 2 tsp baking powder, 250g sugar, 1 tsp cinnamon and 2 pinches of ground cloves into a large bowl with ¼ tsp fine salt. Whisk together, breaking up any large lumps of sugar to create an even, sandy mixture.
• Whisk together 150ml of the oil, 200ml buttermilk, 2 eggs and 1 tsp vanilla in a large jug. Add the cooled milk and syrup mixture, and whisk again. Gradually whisk the wet ingredients into the dry until smooth. Divide between the tins. Bake for 25-30 mins, or until a skewer inserted into the middle of each sponge comes out clean.
• Leave the sponges to cool in the tins for 10 mins, then invert onto a wire rack (so the bases become the tops), peel off the parchment and leave to cool completely. Clean, oil and line the tins again as described in step 1, and repeat steps 1-3 to make two more sponges. Leave all four sponges to cool completely. Once cooled, the sponges can be wrapped and stored in a cool place for up to three days, or frozen for up to two months.
• To make the buttercream icing, put the butter and half the icing sugar in a large bowl. Mash roughly with a spatula, then beat with an electric whisk until smooth and pale. Add the remaining sugar, the vanilla, and the milk to loosen the mixture to a spreadable consistency, if needed. Beat again until smooth. Transfer half the buttercream to a second bowl and set aside.
• Working with the first bowl of of buttercream, spread a few tablespoons in the centre of a 20cm cake board or stand, and put one of the sponges on top, upside-down, so the flat base is on top. Spread over a quarter of the buttercream, followed by a third of the caramel. Top with another sponge, then another layer of buttercream and caramel, then repeat the process with a third sponge. Place the final sponge on top, upside-down, so you have a flat surface. Cover the entire cake in a very thin layer of the buttercream, using what remains from the first bowl - don't worry about making it neat, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins until the icing is firm.

CHOCTAW FAULT CAKE

Steps:

• 1. Combine all ingredients for the cake and beat with electric mixer.
• 2. Pour into greased and floured bundt pan and bake at 350 degrees for 55 minutes.
• 3. Cool about 30 minutes before turning out of pan.
• 4. To make frosting melt butter over low heat.
• 5. Add powdered sugar, vanilla, and almond flavoring.
• 6. Add just enough milk to make frosting easy to spread.

CHOCTAW PUMPKIN CAKE

Steps:

• Preheat oven to 350°.
• In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
• Add pumpkin, oil, eggs, vanilla and blend well.
• Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
• Frost with creamy chocolate frosting if you like.

CHOCTAW FALL CAKE (NATIVE AMERICAN PUMPKIN CAKE) RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Generously oil and flour a bundt pan. In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa. Add pumpkin, oil, eggs, vanilla and blend well. Pour into prepared bundt pan and bake 40-50 minutes. turn out onto a wire rack to cool and serve with whipped cream if desired warm or cooled.