Fannie Farmers Rich Corn Cake Recipes

FANNIE FARMER GRIDDLECAKES

Fannie Farmer Griddlecakes image

This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.

Provided by Miss Eve

Categories Breakfast

Time 13m

Yield 12 medium pancakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 egg, slightly beaten
3/4 cup milk (or more)
3 tablespoons melted butter

Steps:

Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.

THE FANNY FARMER DARK FRUITCAKE

The Fanny Farmer Dark Fruitcake image

This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 2 (9x5-in) loaves

Number Of Ingredients 18

Ingredients

1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans

Steps:

Set oven to 325 degrees F.
Butter two 9 x 5-inch loaf pans.
Line the pans with foil, then butter the foil.
Cream the butter or shortening.
Add in brown sugar; beat until light.
Add in lemon extract and eggs and beat well.
Stir in molasses and blend to combine.
In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
Add in milk; beat until combined.
Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
Transfer/divide the batter between the two pans.
Bake for 1 to 1-1/4 hours or until the loaves test done.
Turn out onto racks to cool.
When completely cooled wrap well and store in an airtight container.
BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
Moisten the cheesecloth with additional brandy every few days for about a week.

Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7

FANNY FARMER CORN BREAD

Fanny Farmer Corn Bread image

This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)

Provided by luv2cookforluvd1s

Categories Quick Breads

Time 35m

Yield 16 2 inch squares, 8 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup yellow cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted shortening or 2 tablespoons bacon fat

Steps:

Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3

FANNIE FARMER'S POUND CAKE

Fannie Farmer's Pound Cake image

I found this recipe on television over 20 years ago. It consistently is the best pound cake I have made. It has been adapted for modern times. A true pound cake is a pound each of butter, sugar, flour and eggs. This recipe is half.

Provided by Maureenie

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb butter
1 3/4 cups sugar
5 eggs
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

Preheat oven to 350 degrees.
Cream butter and sugar with electric mixer.
Beat eggs into mix.
Stir in flour, salt, vanilla. Beat vigorously.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 70-80 minutes.

Nutrition Facts : Calories 347.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 235.4, Carbohydrate 43.3, Fiber 0.5, Sugar 29.4, Protein 4.7

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