The Great Cake Bake

We convened Saturday evening at six. The anticipation, the ovens had been fired. I brought Carla's tomato bisque and we had two salads and someone opened and baked a canister of prefab bread dough. There were a variety of cake recipes and formats. I made a layer cake: the Lady Baltimore. It was fine but different if you know what I mean. Lots of almond extract and a whipped icing with raisins, pecans, and figs. I had never tasted it and wanted to. The other layer cakes were chocolate ganache and orange cake and lemon with candied lemon slices. The other cakes were a 9 x 13 grasshopper cake with chopped Andes mints, red velvet cake balls rolled in milk chocolate and served cold, and chocolate bacon cupcakes.

Lady Baltimore Cake
Charleston Receipts

1 C butter
3 C sugar
4 eggs
1 C milk
3 1/2 C cake flour
4 t baking powder
2 t vanilla
2 t almond extract
1/2 C water

Use electric mixer, if possible; cream butter, add 2 cups sugar gradually and beat until the consistency of whipped cream. Add eggs, one at a time, and beat thoroughly. Sift baking powder and flour three times and add alternately with milk, using a wooden spoon for blending. Bake in 2 11" greased cake pans in 350 F degree oven 30 minutes. Make a thick syrup of 1 cup of sugar and 1/2 cup of water. Flavor with almond and vanilla. Spread this over your layers as soon as you remove them from the pans.

Frosting
2 C sugar
2/3 C water
2 egg whites (beaten stiff)
2 t corn syrup
2 C seeded raisins
2 C pecans or walnuts
12 figs
Almond and vanilla extract

Mix sugar, water, and syrup. Cook until it forms a firm ball in cold water. Pour gradually into the stiff egg whites, beating constantly. Now add raisins, pecan nuts, and figs all cut fine. Raisins and figs may be soaked overnight in small amount of sherry or brandy, if desired. Add almond and vanilla extracts to taste. Spread between layers, on top and sides of cake.

Mrs. Howard Read (Adelaide Higgins)

Receipts and Heritage: The Collection

Because I am insane, this week I acquired two new cookbooks. At least I can attest, they have been on my wish list. And, of course, the cookbook is useful. Especially those from The Junior League. My acquisitions are Charleston Receipts, the oldest Junior League cookbook still in print (appearing much older than its 1950 publication date), and California Heritage (Pasadena). As stated, I've had my eye on these for a long time. Laurie Colwin cites the Receipts in some of the best food writing we have in America. As it crops up everywhere, I felt it was an approved purchase. Since I grew up alongside Pasadena, the Heritage cookbook is on the shelves of most home kitchens. When I was served Swedish Cream at my reading society two months ago, we traced its origin to the Pasadena record. Last year I went into a Los Angeles County home kitchen which was circa their wedding year (about 25 years before) and the Heritage cookbook is in a little trough of cookbooks on display. I took it down and lovingly touched its leaves. The female of the couple made a comment I didn't hear as I was busy. I doubt she ever used the book . . . I am illustrating its widespread popularity in that geographical region. So, I ordered the new one, much preferring the old cover (above) mind you, and it arrived this week. The Receipts is in anticipation of the Lady Baltimore Cake I'll make this weekend for the Great Cake Bake. More to come . . . .

Wild Geese

by Mary Oliver

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting—
over and over announcing your place
in the family of things.

Happy Easter, Egg!

I made the assignments last week. Mother agreed to Baked Virigina Ham from the Contessa and deviled eggs. Robin took one for the team: starch and carbs. Her world famous rolls and scalloped potatoes, which morphed into funeral potatoes by Easter day. I had high hopes for Curried Pea Soup but forgot to purchase butter lettuce the day prior. I settled on Green Peas in Cream from Edna Lewis who always makes me feel like an American. That's the thing. Even international holidays make me feel like a patriot. I also tossed mixed greens, strawberries, toasted pecans, French feta, and balsamic olive oil mix in a wooden bowl. We finished with strawberry-shortcake cookies and chocolate cupcakes with Cadbury mini eggs atop.