By Julie Rothman,
For The Baltimore Sun
7:23 PM EDT, June 4, 2013
Mary Quinn from Baltimore was looking for the recipe for the Louisiana Ring Cake that was made by the long-ago closed Rice's Bakery. She said the tube cake had a crunchy outer crust and the cake itself had a slightly orange flavor. The bakery cake clearly was one that was enjoyed and remembered by many in the area, and over the years the Sun has published the recipes for it several times dating as far back as the 1960s.
Claudia Reynolds from Essex, along with several other readers, sent in copies of a Recipe Finder column published in 1986 in the Evening Sun that offered two versions of the popular cake. Of the two recipes, most readers agreed that the version with the crunchy topping — as opposed to the one with the glazed topping was the most reminiscent of the popular bakery cake. When I tested the recipe I decided to add 1/2 cup of chopped pecans and some orange zest to the topping mixture for a little added crunch and flavor. While I never had the pleasure of eating the Louisiana Ring Cake from Rice's Bakery to know whether this one is an exact replica, I can say with certainty that this is one very tasty coffee cake indeed.
Ester Kidd from Owings Mills is looking for recipe she has lost from about 20 years ago from "Mr. Food" for oven-fried turkey wings.
Mary Sloan Roby from Baltimore would like to have the recipe for the crab casserole from the old Robinson's Cafeteria in Charleston, SC. It was served in a small china casserole dish and had some cheddar cheese melted on top and a slice or two of pimento.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Louisiana Ring Cake
Makes 10-12 servings
2 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 3/4 cups sugar
1 cup shortening (Crisco)
3/4 cup milk
1 teaspoon orange extract
1/4 teaspoon almond extract
3 eggs, unbeaten
3/4 cup batter
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons confectioners' sugar
1/4 teaspoon orange extract
1/2 cup chopped pecans (optional)
1/2 teaspoon grated orange rind (optional)
Preheat oven to 375 degrees. Grease and flour a 10 to 12 cup tube pan.
To prepare batter: Sift flour, baking powder and salt into a large mixing bowl. Add sugar and blend. Cut in shortening (like making a pie crust dough). Add milk, extracts and eggs, beat thoroughly. Set aside.
To prepare topping: Take 3/4 cup of reserved batter and add flour, sugars, extract and chopped nuts and rind (if using). Mix well. Spread topping mixture in bottom of prepared tube pan. Pour remaining better on top. Bake at 375 degrees for 45 minutes to 1 hour or until cake tester comes out clean.
Remove from pan immediately or topping will stick. Cool.
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