Best Old Fashioned Harrison Cake Recipes

TRADITIONAL JOHNNY CAKES

Steps:

• Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
• Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
• Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.

OLD FASHIONED HARRISON CAKE

Steps:

• Preheat oven to 325F and grease/flour two 8x4" loaf pans.
• Sift dry ingredients together.
• Dredge fruits in flour mixture; set to the side.
• Cream shortening and sugar together; add eggs.
• Combine molasses and milk; add to batter alternatively with dry ingredients.
• Beat well and fold in fruits.
• Pour batter into prepared pans and bake for an hour; increase heat to 350F and continue to bake for an additional 30 minutes, or until cake tests done.
• Let cool in pans for ten minutes; turn out onto cooling racks to complete cooling.

GRANDMA HARRISON'S OLD FASHION RED VELVET CAKE

Steps:

• 1. Preheat oven 350
• 2. Cream sugar and butter, add eggs ( make sure they are large if not use 3 eggs) beat until fluffy.
• 3. Make a paste by mixing the cocoa and vinegar and add to butter mixture.
• 4. Sift salt, baking soda and flour together, add this and buttermilk, vanilla and red food coloring to butter mixture.
• 5. Pour batter into 2 round cake pans that have been coated with nonstick spray ( or what ever you use to prevent sticking to pan). Bake at 350 for 25 minutes. The cake layers will be thin so I would check them at 20 minutes to be safe. Varies with different ovens.
• 6. While the cake is baking cream the butter and powder sugar and flour, sweet milk and vanilla. Once it is smooth and creamy add the coconut and pecans mixing well.
• 7. Once the cake has cooled completely frost the cake. I use the icing sparingly on the middle layer just to make sure I have enough to cover entire cake.