I see a lot of cakes called Dream Cake these days, but when I was younger, Dream Cake had a shortbread base with a coconut-walnut-cherry meringue topping and a thin layer of cherry icing. It has been a family favourite for years.
Preheat oven to 300F.
- 1/2 cup butter
- 1 cup flour
- 2 tablespoons icing sugar
Blend together and press into an ungreased 8 x 8 cake pan.
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup glace or maraschino cherries
- 1 teaspoon vanilla
- 1 cup chopped walnuts (or 1/2 cup nuts and 1/2 cup raisins)
- 1/2 cup flaked or shredded coconut
Beat the eggs and add sugar. Beat in the flour, salt and baking powder, then add the fruit, vanilla, nut and coconut. Pour over the pastry bottom. Bake for 20-30 minutes, until the top is lightly browned and starting to pull away from the edges.
This is quite sweet, so can be served as is, or can be iced. I usually ice it with a frosting made as follows:
- 2 tablespoons butter
- 2 tablespoons maraschino cherry juice
- 1 cup icing sugar
Cut into squares before serving.
