Watercolor by Joanne -Applesauce Cake with Bourbon Raisins baked by Colleen
Joanne writes from Florida:
So …. one day last month I was on the phone catching up with my friend Colleen who lives in Nova Scotia. As we were talking about her new cookbook purchase, Ina Garten’s “Modern Comfort Food“, my doorbell rang and a package was delivered. I opened it while talking and it was a copy of the same book! What are the odds? My dear friend Ruth had sent it as a surprise. Colleen and I decided we would each pick some recipes to try out and share our results. Here are the photos of our month-long project. Fun and nice way to keep in touch. Overall we both agree that Ina Garten’s recipes are easy to prepare and almost always turn out looking exactly like her descriptions and photos.
We’re looking forward to trying out another cookbook author soon.”
The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago. For many family birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle. She added a dash of vanilla extract. My dad would pour milk over a stale slice of cake and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
Penuche Frosting Butter is Key
1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners’ sugar, more or less
hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
Happy Birthday Mary.
I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake you can look at some photos from theblog tagged CAKE here
My friend R came for coffee on my front porch Saturday morning. She brought lovely French pastries. And a box of…… Cannelés from Gaby et Jules French bakery In Squirrel Hill, Pittsburgh.
(Click here for a recipe if you don’t have a French bakery nearby)
(pronounced “can-eh-lay”), also spelled canelés. They come from the Bordeaux region of France..” from Chef Iso website “ basic ingredients–milk, flour, eggs, butter, sugar, and vanilla. But baking them at high heat in ridged fluted molds transforms them from a liquid batter to deep golden brown treasures. The outer shell is crunchy and crisp while the inside is delicious custard.”