Recipes For Making Fillings For Layer Cakes

Pineapple Filling Recipe

Carefully remove the outside and "eyes" of a pineapple, then grate the flesh from the core. Simmer until well reduced. To each cup of reduced pulp add three fourths cup of sugar and cook to a marmalade. When cool spread between the layers of cake. The addition of the grated rind and juice of half a lemon tends to heighten or bring out the flavor of the pineapple. Finish the top of the cake with a boiled frosting, flavored with lemon, or use a confectioner's frosting.

Pineapple Filling Recipe, No. 2

Stir enough sifted confectioner's sugar into half a cup of pineapple pulp, reduced without sugar, to make a mixture of consistency to spread; flavor with orange or lemon extract, or a table spoonful of lemon juice, and use as filling and frosting.

Fig Filling Recipe

1/2 pound of figs. 2 tablespoonfuls of sugar. 1/4 cup of water. Juice of half a lemon. 3 teaspoonfuls of sherry wine.

Chop the figs very fine; cook with the sugar, water and fruit juice to a smooth paste; add the wine, then use between layers of cake. Cooked less thick the mixture may be used with confectioner's sugar as a frosting and filling. A small portion of pulp may be added to a boiled frosting after the syrup has been poured upon the eggs. If, at any time, through insufficient cooking, or the addition of too much liquid material, a boiled frosting is too thin to hold its shape, return to the fire and beat very vigorously while it evaporates a little.

Lemon Or Orange Filling Recipe

1 cup of sugar. 2 tablespoonfuls of butter. 1 lemon or orange. 1 egg or two yolks of egg.

Beat the egg without separating the white and yolk; add the sugar, the grated rind and juice of the fruit and the butter, and cook over hot water, stirring constantly, until the mixture thickens. Use when cold.