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Volume II, No. 3, Spring 1975 |
Children running in and out of the kitchen, playing with their mother's skirts and pulling at her apron strings added to her worry of making sure her special desserts came out of the oven the right time. The ingredients for the cakes and pies baked were relatively common, for having fancy foods to use usually meant a long wait for the next trip into town.
At least two Sundays of every month my grandmother, Alburvia Shaw, used to make this cake for her family.
GOLDEN CAKE
1 cup sugar
6 Tbs. oil
1/2 cup egg yolks (about 4)
1/4 tsp. salt
1/2 cup milk
3 tsp. baking powder
2 Tbs. grated lemon rind
2 cups flour
Cream oil and sugar together. Add well beaten egg yolks. Sift the flour, measure, then sift again, adding the baking powder and salt. Add milk slowly to this mixture. Add grated lemon rind. Blend throughly. Pour into greased layer pans. Bake in moderate oven (350°) for 20 minutes.
LEMON ICING
3 cups powdered sugar
1/3 cup oil
5 Tbs. lemon juice
1/8 tsp. salt
Combine and beat until creamy. Spread between layers and over Golden Cake.
Essie Hamilton gave me this recipe. For a taste test I baked this cake, then let the staff give me their opinion of this recipe. Everyone seemed to enjoy eating it.
RAW APPLE CAKE
2 cups sugar
1 cup butter
4 eggs
4 cups flour
1 tsp. cloves
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 cup cold coffee
2 cups raw apples sliced thin
1 cup raisins
1 cup walnuts
Cream together butter and sugar. Add beaten eggs and mix. Sift all dry ingredients and add with coffee. Last add sliced apples, raisins and nuts. Pour into a greased and flour dusted 13x9x2 inch pan. Bake for 1 hour at 350e.
FROSTING FOR RAW APPLE CAKE
2 Tbs. melted butter
3 Tbs. cream
1/2 cup brown sugar
1/2 cup coconut
1/2 cup chopped nuts
Mix all together. Spread on cake while warm. It can be broiled.
EGG CUSTARD
This recipe is from Elsie Florence.
2 cups milk
3 eggs beaten
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. nutmeg
Boil milk, pour over eggs and sugar that have been beaten together. Add vanilla and nutmeg. Bake in an 8 or 9 inch pie shell at 300° for 30 minutes or until custard is firm.
Variation: You may like to sprinkle nutmeg over the top of the custard for an added decoration and flavor.
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Copyright © 1981 BITTERSWEET, INC.
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