As I continue to flip through the yellowed three-by-five cards in Great-aunt Helen’s recipe boxes, I’m amazed at the breadth of her recipes. Savory and sweet, complex and simple, old-school and avant-garde–they all happily co-exist.
Admittedly, more are simple than complex, sweets outnumber savory, and old-school beats out avant-garde. Today’s recipe qualifies on all counts.
Who Edith is, I’ve no idea, but we have her to thank for this classic cake recipe. While the ingredients are clearly defined, the directions leave much to the imagination. Though basic cake mixing technique works (sift together dry ingredients, cream fat and sugar, beat in eggs and flavor extract, add dry ingredients alternately with buttermilk), there’s no mention of pan size. The icing recipe, on the back, was even harder to follow.
The second line had me stumped: “almond and lemon.” didn’t sound right. Adding a spot of vanilla extract, I followed the recipe as best as I could figure. In the end, the cake was amazing–a homey, light and delicate, sweet but not too cake. But the journey to the final cake had a few bumps.
A silky smooth batter had me hopeful.
But the 45-minute bake time was too long. When I checked at 35, the cake was already starting to overbrown. (A 9×13-inch pan might have needed the full 45.)
The browned crust actually worked here–adding another layer of texture, almost a crunch. But an extra 10 minutes would have made for charred cake.
Now the frosting: Simultaneously beating and cooking the sugar, water, and egg whites over “rapidly boiling water” called for a double-boiler; I improvised with a saucepan and metal bowl.
Expecting it to cook up like the traditional 7-minute frosting, I enjoyed seeing the hot sugar mixture thicken.
gorgeous
Once whipped, it was time to add the softened butter. Chemistry said that adding fat to whipped egg whites would deflate the volume. Thinking maybe the sugar would help protect the air bubbles, I gently beat in the butter. And…
My beautifully whipped frosting was gone and in its place an almost runny meringuey mess. Soldiering on, I filled and frosted the cake layers.
While more rustic than pretty, the “icing” dried and in the end crowned a perfectly acceptable and amazingly delightful and delicious cake.
Lessons learned while working through this recipe brought Great-aunt Helen to mind. She was a smart lady, also very patient. She wouldn’t have minded taking the extra step to set up a makeshift double-boiler. She would have waited the six or seven minutes needed to get the fully whipped icing. As the frosting “melted” after adding the butter, she would have calmly kept stirring, knowing that it would set nicely once spread over and dried on the cake.
Helen might have served this cake at one of the birthday parties she hosted for various family members. She might have made it and packed it for a picnic at one of Minneapolis’s lakes. Or it might have been presliced and brought to the tailgate meals she enjoyed with friends before University of Minnesota sporting events.
Whatever the story behind the cake, it’s an honor to have the recipe in my collection and now the cake on my counter (for as long as it lasts, ha). Come back next post to see what we’ll be drinking with Great-aunt Helen’s Buttermilk Cake.
woah – this cake looks like one of your best creations yet! That frosting – so dramatic and lux 😉
it was tasty, mum! Thanks for your kind words 🙂
My tummy is rumbling, Liz. I loved the photos of all the steps you went through for the Edith/Helen concoction! I think the trial and error is because of the pan size omission. The time-in-oven would definitely be related to the thickness of the cake more than the wideness, am I right? So a shallow pan needs less time than a deep pan.
Am I getting the hang of baking from following Food for Fun? Not that I would ever. 🙂
Now for a drink to accompany …
rumbly in your tumbly? Yes, the single 9×13 layer would have been thicker, hence more baking time. You’re right on. What should we drink with this, Mark?
Something tart or with bite to counter the sweet, Liz? A whiskey sour?
I just love these posts, all the history and fantastic plates. I do love the browned edges, whether it be cake or a cookie or a pizza crust, but as you say, just a minute longer can destroy it. The first batter pics did look creamy, like a sour cream dip, good enough to dip my Ruffles into. (into which to dip my Ruffles, you know what I mean). I do have to mention that my mother is Helen and her mother was Edith, so this is getting a little coincidental at this point. 🙂
Why yes I do understand into which you dip your what, Kerbey. Got it. That is crazy about your Edith and Helen connections. I am sure my great-aunt Helen is not your mom, though your Edith could very well be great-aunt Helen’s Edith 😉 Appreciate your kind words and support. You’re helping me to justify my compulsory thrift store tableware purchases!
That makes me want to bake. Love the photos and the trial and error method. Baking is as much science as art. And you have created a piece of art here. Yum.
totally a science, Fannie, good call. Thanks for your kind words 🙂
Looks wonderful! 🙂
I’m guessing 45 minutes of baking could be due to baking it in one deep pan.
Also, “almond and lemon” could be extracts?
Am sure you’re right on about the extracts, Tasty. Just wondered why it was almond “and” lemon. Wouldn’t it be or? And that middle word looks more like “cod” than anything. Hah. Appreciate your visit and comment 😀
I’m guessing she used both extracts – lemon and almond go very well together.
Oh this is a good one Liz. You are very fortunate to have your Great Aunt Helen’s recipes! I love vintage recipes, they are so simple and there seems to be few ingredients. So many recipes these days can be complicated and time consuming. Sounds like it all came together perfect in the end. 🙂
Her simple recipes are my favorite, Seana. Date bread, oatmeal muffins, buttermilk cake. Such elegance! Which is right up your alley 🙂 Thanks for coming by.
Now that looks fantastic! What is the tip in cutting a micro thin slice so I don’t feel too guilty eating three slices?
a good serrated knife, Steven 🙂 Thanks for coming by!
This looks, smells and sounds delicious, Liz! I would love this and enjoy licking the frosting spoon, too! smiles!
yes to the frosting spoon 🙂 Thanks so much for coming by, Robin. Appreciate your kind words always!
gosh, i love cake. and you have the perseverance of an ox. and i mean that as a compliment.
lol, you’re sure it’s a compliment? 😉 I’ll fight hard to not waste food, Beth. Wish I could give you a slice or two or three!
omg, when i read this back, it sounded horrible, but i was just trying to think of the toughest image i could think of. one that never gives up, is strong and perseveres. and yes, i would love a slice or three.
Oh yum, cake! Such a classic recipe, even if you needed to improvise. Looks like it all turned out in the end.
thanks, Gretchen. Not sure if I improvised or persevered. ??
I wish Helen could know how much you, and all of us, are enjoying her recipes!
not sure what she would think, Kerry. In her last year or so she was crabby and grumpy, so she may not have been impressed at all, lol. Oh how I wish I knew her better when I was a kid. What a strong woman. But yes, better late than never on the recipes. Thanks, Kerry!
Looks so Delicious Liz!! That is my favorite frosting to make I do my a little different but comes out the same…delicious!! 🙂
Curious about your frosting recipe, Amy. How do you make yours? I’d expected a whipped meringue that was also buttery, but I lost all of the volume 😦 How do you suppose the flavor would work with a bit of bourbon? 😀
I cook corn syrup, sugar and water, i bring it to a boil and pour it into egg whites with a little sugar, once its in there then slowly add the Bourbon, mine whips up pretty quickly, i have it in the Banana Cream Pie Blog http://whatscookingwithchefamy.com/2012/06/17/banana-cream-pie-for-fathers-day/
Not sure it the link here will work, but try it, like I said I would add a little of Bourbon slowly as your whipping. Let me know if you try it 🙂
I hate to eat and run….so rude, but had to let you know I stopped by quickly and guzzled my slice down. So delicious!! I will stay longer when you pour the next cocktail. Deal? 🙂 Happy weekend !
Thanks, Bonnie 🙂 Cocktail was supposed to be up last night, but letting it go another week. Hard to keep my head above water right now and the blog takes the hit this week. Glad you got your cake–of course ok to eat and run. Glad to connect whenever we do!
A few days ago, I looked at this lovely filled cake & frosted cake! I loved the step-by-step guide too! I made it yesterday afternoon! It was fun, fun, fun too!
Muy hubby Peter, my mom, dad & I all loved the cake & frosting too! xxxx
thanks a bunch! 🙂
Love that you made this cake, Sophie. You rock!!!! The frosting is especially, yum, I agree 🙂 Just posted the accompanying cocktail. Cheers to you!
Oh my, what a tasty cake! I am so tempted to go into the kitchen and bake this myself, but I must resist! Will bookmark this recipe for a future date 😉 Thanks for sharing!
Thanks, Ada. It is indeed tasty 🙂 I’ve completely fallen off the WP train, so have no idea what you’ve been up to–sorry! Things going well? Would imagine you’re craaaaaaazy busy!
I have fallen off the WP train long before you haha. But I finally made a (short) post recently. Things are going well–busy finishing up with the wedding planning! I started so early, but now it feels like I don’t have enough time! How have you been lately?
been nuts where I am as well. Been especially busy with my youngest–she’s having a rough year in school 😦 But keeping up with the blog needs to happen. Somehow I no longer get posting notifications via email and I’ve never been good using the reader. Which means I’ve become a rotten Follower. Going to check you out right now though!!!
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The cocktail too was amazing! xx
This cake looks amazing and you know how I love Aunt Helen. Great process shots. Just checking in, Liz. I haven’t seen you around and I’ve been thinking of you. I hope all is well.
You are so kind to check in, Amanda! Thank you 🙂 And thanks for the comments. I am getting back on the WP wagon soon. Been a long haul since January–lots of mommy stuff. My youngest started having behavioral issues and we needed to get to the bottom of things. The brain is a fascinating thing and it’s been quite the journey. TMI, maybe, but know that I miss the WP connections tons. Hope you’ve been well. You are such a very kind soul!!!
No worries, Liz. Just a check in. Also, my dad is a pediatrician so if you every want to talk to him he’d be happy to speak to you. He reads the comments on my page so he knows who everyone is. It’s like his little window into my life. I hope the dust settled a but and you had since good summer time. Xo Amanda.
You are so sweet, Amanda! If your dad has any thoughts on Sensory Integration Disorder and tics/tourette’s, I’d love to connect with him. Occupational therapy seems to help the most, but it’s a slow process.
I’ll reach out to him and see what he tells his patients. I’ll come back and email you.
thanks, Amanda! liz@deLiziousfood.com
I love cake and frosting adventures! Looks like you aced it though. Yummmmmm
Thank you, Kloe. Still not sure about that frosting… Any thoughts? I know you bake a lot, too.
On all the cakes I have made I used Wilton buttercream icing and it has worked wonders! I even used in on a wedding cake!
Link: http://www.wilton.com/buttercream-icing/WLRECIP-41.html#start=1
oh wow – that looks amazing. Thanks for sharing. This looks like a keeper.