Coconut Brambles

A recipe from “Coconut Dishes That Everybody Loves”
published by Franklin Baker Company in 1931

Coconut Brambles

In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm- (cognate with Dutch braam broom ).

Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.

Bramble fruits are aggregate fruits.  Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.

You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted

Ingredients
2 cups sifted flour
1 teaspoon salt
1 cup sugar
1 cup cream
2 tablespoons milk
2 teaspoons baking powder
4 egg whites
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup blackberry jelly
Baker’s Coconut, Southern Style

Approach

Sift flour once, measure, add salt and 1/2 cup sugar, and sift again. Add cream, milk, and baking powder to egg whites, and beat with rotary egg beater until mixture thickens; then add flavoring and remaining sugar. Fold in flour gently. Bake in two greased pans, 8 x 8 x 2 inches, in moderate oven (325° F.) 25 minutes, or until done. Cool. Put layers together with blackberry jelly. Cut into 2-inch squares or diamond-shaped pieces, cover with Seven Minute Frosting* , and sprinkle with coconut.

Makes 25

* Seven Minutes Frosting

Ingredients
2 egg whites, unbeaten
5 tablespoons cold water
1 1/2 cups sugar
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla

Put egg whites, sugar, water, and corn syrup in upper part of doubleboiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from fire, add vanilla, and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers.

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