I am a notorious cake hater. I think it is because there are so many bad cakes out there. It might also be because of memories of birthday parties as a child when the prerequisite piece of cake was cut and paired with a scoop of ice cream that invariably melted and had cake crumbs swimming in it by the time it was placed in front of you. I've broken into dry heaves just writing about this. So if I haven't grossed you out by now, I will say that I do enjoy making a good cake occasionally. My daughter found a recipe for this one a few days back and I thought it looked good enough to make an exception.
I also made a loaf of rye bread. Just thought I would throw that in since it happened to be cooling on the same rack next to the cake.
This is the first time I made it in my Sassafras stone cooker. It came out a bit lopsided but was delicious. I've had this bread baker for 20 years and this is the first time I used it. Go figure. I almost sold it in the last garage sale. That is actually when I unearthed it from the bowels of my basement! It will not take me 20 years to use it again!!! It works like a clay pizza oven. The bread had an extremely crisp crust and the inside was moist and chewy. Perfect rye bread.
The thing that attracted me to baking this cake was that it called for a boiled icing. This is a marshmallow type icing. My mother used to make boiled icings when I was little. These were popular because butter was expensive and boiled icings do not call for butter. I always place pieces of waxed paper just under the edge of my cakes before frosting them to keep the cake plate clean.
This icing is fun to play with.
Yummy.
The cake is moist and rich with vanilla flavoring.
I tasted one bite to determine whether it is worth making again in the future. It is!!!
I am a notorious cake hater. I think it is because there are so many bad cakes out there. It might also be because of memories of birthday parties as a child when the prerequisite piece of cake was cut and paired with a scoop of ice cream that invariably melted and had cake crumbs swimming in it by the time it was placed in front of you. I've broken into dry heaves just writing about this. So if I haven't grossed you out by now, I will say that I do enjoy making a good cake occasionally. My daughter found a recipe for this one a few days back and I thought it looked good enough to make an exception.
I also made a loaf of rye bread. Just thought I would throw that in since it happened to be cooling on the same rack next to the cake.
This is the first time I made it in my Sassafras stone cooker. It came out a bit lopsided but was delicious. I've had this bread baker for 20 years and this is the first time I used it. Go figure. I almost sold it in the last garage sale. That is actually when I unearthed it from the bowels of my basement! It will not take me 20 years to use it again!!! It works like a clay pizza oven. The bread had an extremely crisp crust and the inside was moist and chewy. Perfect rye bread.
The thing that attracted me to baking this cake was that it called for a boiled icing. This is a marshmallow type icing. My mother used to make boiled icings when I was little. These were popular because butter was expensive and boiled icings do not call for butter. I always place pieces of waxed paper just under the edge of my cakes before frosting them to keep the cake plate clean.
This icing is fun to play with.
Yummy.
The cake is moist and rich with vanilla flavoring.
I tasted one bite to determine whether it is worth making again in the future. It is!!!
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