Sky Room Plantation Cake (1963)
Served at the Dayton's Sky Room in Minneapolis.
Servings: 15
Ingredients
Cake
- 5 ounces lard
- 5 ounces margarine
- 7 ounces brown sugar
- ½ teaspoon salt
- 1 pound flour
- 1⅓ cup water
- 1⅓ soda
- 1⅓ cup molasses
Whipped Cheese Topping
- 1 pound cream cheese
- 1 cup coffee cream
Lemon Sauce
- 1½ pound sugar
- 2 ounces cornstarch
- 1¼ quart boiling water
- 2½ ounces butter
- ¾ teaspoon salt
- ½ cup + 1 teaspoon lemon juice
- 1½ tablespoon lemon zest
- ⅓ cup egg yolks
Instructions
Cake
- Cream the lard and margarine about 12 minutes. Add brown sugar, salt and continue beating seven to 15 minutes more until light and fluffy.
- Add flour and mix until crumbly. Weigh out 14 ounces of this mixture and pat this flat on the bottom of a greased 9×13 cake pan.
- Combine water and soda and add to molasses. Pour in 1 ⅓ cups of molasses mixture.
- Sprinkle half of the remaining crumbs over this, pour in the rest of the molasses mixture and sprinkle the last of the crumbs on top.
- Bake at 350° for 30 to 35 minutes. Cut the cake into 15 servings. Top with the Whipped Cheese Topping and Lemon Sauce.
Whipped Cheese Topping
- Beat cream cheese and coffee cream together until creamy. Put about a tablespoon on top of each cake serving and pour warm lemon sauce on top.
Lemon Sauce
- Mix dry ingredients together. Bring water to boil and then slowly add dry ingredients. Cook for about 15 minutes. Then add egg yolks, lemon juice, rind and butter. Stir until well mixed. Remove from heat and serve warm.
Sky Room Plantation Cake (1980)
Served at the Dayton's Sky Room in Minneapolis.
Servings: 15
Ingredients
Cake
- 1 cups shortening
- 1 cup + 1 tablespoon brown sugar
- Dash of salt
- 3 cups bread flour
- 1⅓ cup molasses (preferably dark)
- 1⅓ teaspoon baking soda
- 1 cup hot water
- 1 pound whipped cream cheese
- Lemon Sauce
Lemon Sauce
- 1¼ cup sugar
- ¼ teaspoon salt
- 5 tablespoons cornstarch
- 3¼ cups water
- ¾ cup lemon juice
- 2 egg yolks
- 2 teaspoons butter
Instructions
Cake
- Heat oven to 325°. Cream shortening one minute. Add sugar and salt. Beat for five minutes until light and fluffy. Add flour slowly and mix until crumbly.
- Weigh out 14 ounces of the mixture and pat flat and even on bottom of a 9-by-13-inch pan. In a separate bowl, combine baking soda and molasses. Add hot water and mix. Add the remaining crumb mixture (about one pound) to the molasses mixture. Beat until most of the white pieces are out of the mixture.
- Pour over the crumbs in the pan. Bake for 25 to 35 minutes or until done; Serve cake topped with a tablespoon of whipped cream cheese and the warm Lemon Sauce.
Lemon Sauce
- Mix sugar, salt and cornstarch together in a pan. Add 3 cups of water and all the lemon juice. Bring to a boil.
- Beat the remaining water and egg yolks together. Add to the boiling mixture and bring back to a boll.
- Boil over low heat for 5 minutes. Add butter and remove from heat. Serve warm.
