Big Mamas Amalgamation Cake Recipe

Big Mama’s Amalgamation Cake Recipe

---

Introduction

Big Mama’s Amalgamation Cake is a delightful blend of rich flavors and textures. This cake combines a moist, buttery base with a sweet fruit filling and a fluffy boiled frosting, topped off with crunchy sugared pecans. It’s a perfect dessert for special occasions or when you want to impress family and friends with a homemade treat.

Why Make This Recipe

This recipe stands out because it brings together various elements that create a delicious symphony of flavors. The combination of layers – from the dense cake to the luscious fruit filling and creamy frosting – makes it a crowd-pleaser. Plus, the sugared pecans add an extra crunch that takes the cake over the top. If you’re looking for a dessert that pairs well with coffee, tea, or a cold glass of milk, this cake is the answer.

How to Make Big Mama’s Amalgamation Cake

Ingredients:

For the Cake:

• 2 sticks (1 cup) unsalted butter, room temperature (more for pans)
• 3 cups all-purpose flour, more for pans
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups granulated sugar
• 1 cup whole milk, room temperature
• 5 egg whites, room temperature

For the Fruit Filling:

• 5 egg yolks, room temperature
• 1 1/2 cups granulated sugar
• 1 stick (1/2 cup) unsalted butter
• 1 cup raisins
• 1 cup sweetened grated coconut (fresh is best!!)
• 1 cup chopped pecans

For the Boiled Frosting:

• 2 cups granulated sugar
• 3/4 cup water
• 1 tsp cream of tartar
• 2 egg whites, room temperature

For the Sugared Pecans (optional but so good!):

• 1 tbsp unsalted butter
• 1 egg white
• 1 tbsp water
• 2 cups pecans
• 1/2 cup granulated sugar

Directions:

For the Cake:

1. Preheat your oven to 350°F.
2. Butter and flour two 9-inch cake pans and set aside.
3. Sift together the flour, baking powder, and salt. Set aside.
4. In a mixer, cream the softened butter and gradually add the sugar until pale yellow.
5. Alternately add the dry flour mixture with the milk to the butter mixture, starting and ending with the flour. The batter will be very stiff and thick.
6. In a separate bowl, beat the egg whites until stiff peaks form (about 3-5 minutes).
7. Fold a cup of the beaten egg whites into the batter, then gently fold in the remaining whites.
8. Divide the batter between the prepared pans and bake until a toothpick comes out clean, approximately 35-45 minutes.
9. Remove from the oven and let cool before inverting the cake layers onto a rack.

For the Filling:

1. In a medium saucepan over medium heat, combine the yolks, sugar, and butter.
2. Cook, stirring constantly, until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in the raisins, coconut, and pecans. Keep warm.

For the Frosting:

1. In a small saucepan, mix sugar, water, and cream of tartar over medium heat until the sugar dissolves.
2. Raise the heat to boil, without stirring, until it reaches 240°F (about 5 minutes).
3. Meanwhile, in a mixer, whip the egg whites until soft peaks form.
4. Slowly pour the hot syrup into the egg whites while mixing on low speed.
5. Beat until the frosting is thick and cool (about 5-10 minutes).

For the Sugared Pecans:

1. Preheat the oven to 300°F.
2. Butter a baking sheet. In a bowl, whisk the egg white and water until foamy.
3. Add the pecans and stir to coat. Then, toss pecans in sugar.
4. Spread the pecans on the baking sheet and bake until crisp (about 25 minutes). Cool completely.

To Assemble the Cake:

1. Place one cake layer on a cardboard round and spread half of the fruit filling on top.
2. Add the second layer, bottom side up, and spread with the remaining filling.
3. Frost the sides with the boiled icing and top with the sugared pecans.

How to Serve Big Mama’s Amalgamation Cake

Serve this delightful cake chilled or at room temperature. A slice with a cup of coffee or tea enhances its sweetness and flavor.

How to Store Big Mama’s Amalgamation Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can freeze it for longer storage, but it’s best enjoyed fresh.

Tips to Make Big Mama’s Amalgamation Cake

1. Ensure all your ingredients, especially the butter and eggs, are at room temperature for better mixing.
2. Use fresh coconut for a richer flavor in the filling.
3. Avoid overmixing the batter once the egg whites are folded in to maintain the cake’s light texture.

Variation (If Any)

For a twist, consider adding chocolate chips to the fruit filling or replacing pecans with walnuts. You can also try different dried fruits like cranberries or apricots for the filling.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well for this recipe, but the cake may be slightly denser.

Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and assemble it on the day you plan to serve it.

What can I use in place of egg whites for the frosting?
You can use commercial egg white substitutes or aquafaba (the liquid from canned chickpeas) for a vegan option.