The Final Course
A Perfect Recreation
By Norman Francis • Photography By James Gregg
Eight years ago, when wedding cake maker and owner of Ambrosia of Tucson, Jaynie Rossi, created this Italian Cream cake she was under a lot of pressure. Rossi wasn’t just trying a new recipe; she was recreating a sentimental birthday cake that the bride’s mother had been baking her daughter all her life, on the biggest day of the daughter’s life.
In the end, Rossi pulled it off, pleased her client and added a scrumptious new confection to her arsenal.
Italian Cream Cake
Ingredients
Cake
2 cups flour
6 eggs, separated
1/2 cup shortening
1/2 cup butter
1 2/3 cup sugar
1 cup buttermilk
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp vanilla
1/4 tsp butter extract
2 cups Baker’s angel flake coconut
1 cup pecans, chopped
1/4 tsp cream of tarter
1/2 cup maraschino cherries, quartered
Frosting
1/2 cup butter
8 oz. cream cheese
4 cups confectioners’ sugar
1/4 tsp butter extract
3/4 tsp vanilla extract
1 cup pecans, chopped
Method
Cake
Preheat oven to 350 degrees.
Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each yolk. Add buttermilk, alternate with dry ingredients ending with flour. Stir in butter flavoring, coconut, pecans and cherries. Beat egg whites with cream of tarter until stiff. Fold into cake mixture.
Bake in a three 9-inch layer pans, greased and lined with wax paper. Bake for 30 to 40 minutes at 350 degrees. Let cool for 10 minutes before removing from pans.
Frosting
Cream butter and cream cheese. Gradually add sugar and flavorings and beat until smooth and creamy. Add pecans or sprinkle them on top of frosted cake.
Serves 30
Ambrosia of Tucson is located at 3419 N. First Ave. For information, call 520.390.9319 or visit AmbrosiaOfTucson.com. For more of Rossi’s recipes, check out her book “Cake Decorating for the First Time” (Sterling/Chapelle, 2004, $9.95), available at all major booksellers and online retailers.
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