Melachino Greek Wedding Cake Recipes

GREEK CAKE

Steps:

• preheat oven to 365.
• combine the sugar, flour, baking powder, water and eggs in bowl and mix well.
• add undrained pinapple mix well.
• stir in walnuts.
• spoon into greased 9 x 13 inch cake pan.
• bake 35 mins
• Spread cream cheese frosting over slightly warm cake.
• chill in refrigerator for 8-10 hrs.

MELACHINO ( GREEK WEDDING CAKE)

Steps:

• Cream butter and sugar.
• Beat in eggs one at a time.
• Add milk alternately with sifted dry ingredients.
• Stir in lemon juice.
• Bake at 350 degrees for 45 minutes.
• While cake is still hot drizzle with glaze.

HAWAIIAN WEDDING CAKE

Steps:

• Heat oven to 325 degrees.
• Coat a 13x9x2-inch baking dish with nonstick spray.
• In large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of walnuts.
• Stir with a wooden spoon until just combined and all ingredients are moist.
• Spoon mixture into prepared pan.
• Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and cool on a wire rack.
• In a bowl, beat butter and cream cheese until smooth.
• Gradually beat in confectioners' sugar and vanilla until smooth.
• Frost cooled cake with the cream cheese mixture.
• Garnish edges with chopped walnuts, if desired.

ROYAL HAWAIIAN WEDDING CAKE

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

LAYERED LILIKOI CAKE

Steps:

• To make cake:.
• Bake cake according to package directions substituting lilikoi juice for water.
• For chiffon:.
• Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
• Remove from heat and chill.
• Whip cream and vanilla, then fold into Lilikoi mixture.
• Frost sides of cake; cover top with Lilikoi topping.
• Makes enough to frost one cake.
• If layering an 11-by-13-inch cake, double this recipe.
• For Gel Topping:.
• Mix cornstarch with water to dissolve all lumps.
• Add salt, Lilikoi and lemon juices and egg yolk.
• Cook over low heat until thick, stirring constantly.
• Remove from heat and add butter.
• Spread when slightly cooled but still warm.
• To assemble cooled cake:.
• Thickly frost the cake with all of the Chiffon frosting mixture.
• Glaze the top of the cake with lilikoi gel.
• Refrigerate until ready to serve.

FRUIT CAKE, ANNIVERSARY CAKE, WEDDING CAKE.

Steps:

• Soak fruit with Brandy or Liquor of choice for a minimum of 1 week 2 weeks is better and 3 months is excellent.
• Dust fruit with small portion of flour cream butter, sugar, eggs, jelly and vanilla.
• Add the combined fruit and nuts. The fruit and nuts can be left whole or chopped that is a personal preference Lorane does not chop.
• Mix thoroughly with hands.
• Press down well into greased & lined tins 3/4 full.
• Bake at 225 - 275 depending on your oven if your oven is hot use 225 increase if your oven runs cool until done.
• When storing pour liquor or Brandy over cake my friend uses Tia Maria. I use Brandy or Rum.
• Also you can wrap the fruit cakes with cheesecloth just remove the cloth when add the Brandy or liquor. Just wrap again after adding the liquor.
• Wrap well and store in a closed container.

THE PROSPECT'S CARROT CAKE

Steps:

• Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
• Sift half the dry ingredients into sugar mixture; blend well.
• Sift in remaining dry ingredients, alternation with eggs; mix
• well, after each addition.
• Stir in carrots, pecans and raisins.
• Pour into lightly oiled 10-inch tube pan.
• Bake in preheated 325 degree
• oven about 1 hour and 10 minutes.
• Cool upright in pan.
• To make filling.
• Combine sugar and flour in small heavy saucepan.
• Gradually stir in cream.
• Add butter and salt.
• Cook over very low heat, stirring frequently, until mixture come to just a simmer.
• (This may take 30 minutes.) Let simmer 2-3 minutes.
• Remove from heat and cool to lukewarm.
• Stir in nuts and vanilla.
• Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
• To make frosting, toast coconut at 300 degrees for 10-15 minutes or
• until lightly browned.
• Cool.
• Combine cream cheese and butter in food processor or mixer.
• Add confectioner's sugar and vanilla and mix until perfectly smooth.
• Refrigerate if too soft to spread immediately.
• To assemble, split cooled cake into 3 layers.
• Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
• Pat toasted coconut onto sides of cake.

CARIBBEAN CHRISTMAS CAKE/ WEDDING CAKE

Steps:

• Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
• Drain cherries and reserve juice.
• Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
• Stir in brandy and soak over night.
• I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
• If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
• In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
• Cook uncovered until thickened, about 30 minutes.
• Stir frequently and make sure the heat isn't too high.
• When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
• This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
• In fact, I'd recommend that you do this step on the day of baking.
• Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
• Brown shopping bags do well or else you can use tin foil with dull side out.
• Grease the paper or foil well.
• Use whatever size pans you wish but leave an inch space at the top of the pan.
• Total weight is 11.5 lbs.
• Preheat oven to 275°F.
• Sift or stir the flour with the spices, salt and soda until well mixed.
• Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
• Set remaining 3 cups of flour aside.
• In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
• Beat in eggs one at a time.
• Stir in dry ingredients, alternating with pineapple mixture.
• Make 3 dry and two liquid additions, combining lightly after each addition.
• Pour over flour-coated fruits and nuts and mix until well combined.
• Turn into prepared pans and they can be filled to about one inch from the top.
• Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
• Put a shallow pan of water on a lower rack for added moisture if you'd like.
• Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
• Remove from oven and allow to cool in pan for 5 minutes.
• Remove from pan and peel off paper and then let it cool on a rack.
• When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
• Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
• Freeze if not being used right away.
• Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
• Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
• By the time Christmas rolls around, you will have one moist and intoxicating cake!
• (You can just use fruit juice if you don't want the alcohol. I think pineapple juice is the best).
• You can decorate with an almond paste or icing of your choice or serve plain.