Elijo, One of my favourite cakes is a . It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then. I have scanned the from the magazine that depict the assembling of this cake. It will make the written directions easier to follow. Genoise ************************************************************ Makes one 10 x 3 inch round layer 1 3/4 cps sifted all-purpose flour 8 eggs, at room temperature 1 1/4 cups sugar 1 teaspoon grated lemon zest 1/4 cup clarified butter, tepid Filling 1 cup heavy cream chilled 2 tablespoons confctioners sugar 1 tablespoon framboise, raspberry brandy 1 pint coarsely chopped strawberries sliced strawberries and fresh mint sprigs for garnish ************************************************************ Raspberry Syrup Recipe ************************************************************ 1/2 cup sugar 1 tablespoons framboise (raspberry brandy) In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise. ************************************************************ . Preheat the oven to 350. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside. In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat. In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly. Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean. Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze. Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle. Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact. Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve. Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom. Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten. Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges. In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake. Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and a some sprigs of mint.

From the ingredients, I'd expect the filling to come out like a pumpkin pie - the filling is basically pumpkin, a dairy product (cream cheese) and eggs. Those ingredients would produce a pumpkin custard. There is no flour (or any other flour substitute like ground nuts) so it wouldn't be cakey. I think it has cake in the name because it uses cake mix - not because the result is like a cake.

My grandmother use to make Apple Butter and Annie was kind enough to share her recipe for Apple butter last year. I had planned to use some of the apples off our two apple trees but never got around too it. Maybe this year. But like you Cindy, I've never had apple butter in a cake. But I have had apple butter cakes. Home Cookin Chapter: Recipes From Thibeault's Table Apple Butter ============ Apple Butter recipe Posted by annie1992 (My Page) on Mon, Jul 3, 06 at 1:22 This recipe is Grandma's and I won a blue ribbon the year I was 12 at the county fair using this recipe. Dad was prouder of that ribbon than he was when I finished college, I think. LOL I did change this recipe in one way. I bake it in the oven instead of standing at the stove stirring a boiling pot of apple butter. I can go do other things and I don't get all those little burns on my arm from the volcanos of boiling apple butter. I bake it in a big non-reactive roaster at about 250F. This takes 8-10 hours but the house will smell sooooo good. Stir it about once an hour. I've baked it hotter, but you have to be very careful that it doesn't overcook and taste caramelized. If you want it more quickly, turn it up to 350 for the first couple of hours, until the pulp starts to thicken, then turn it down to finish but watch it carefully. You can also do this in a crockpot, but again, watch carefully. Today's crockpots will overcook it quickly and you'll get that caramelized flavor. Grandma Powell's Apple Butter 6 lbs apples quartered (about 12 apples, I use MacIntosh) 2 quarts sweet apple cider 2 cups sugar 1/2 tsp cinnamon 1/2 tsp cloves Simmer apples in cider until tender, then put through a food mill or sieve. Measure 3 quarts of apple pulp and cook until mixture mounds on a spoon. Add sugar and spices (taste it, you can add more or less to make it the way you like it), cook stirring frequently until mixture is thick, about 1 hour. Watch carefully as the apple butter thickens so it doesn't stick and scorch. Pour hot into hot jars, add rings and lids. Process in a boiling water bath for 10 minutes for pints and quarts. Makes about 6 pints (depending on how juicy your apples are) This is a recipe that you HAVE to taste to get it right. The apples could be very sweet or extremely sour. If they are juicy, they'll cook down and make less but it will taste just as good. I regularly add more cloves because I love that flavor, and sometimes I add ginger. Occasionally I use half brown sugar. Oh, and I always reuse the cider, I either cook more apples in it and make a double batch of apple butter, or I strain it and make apple jelly. Incidentally, if you think you can use that much, you don't have to can it, it'll keep in the refrigerator for a week or two. It doesn't freeze well, though, it kind of "separates". Annie

Here are recipes for both from the Dessert Exchange. Here is a link that might be useful: Gooey Butter Cake