This weekend was my husband's birthday, and because he'd already had his favorite cake (we visited his parents the week prior, and his mom made it), I decided to try my hand at an old family recipe from my side. This recipe comes to us by way of a photo-text message from my mom - a recipe card, in my grandma's handwriting. I never knew my Great-Great Aunt Gussie, but it felt special to make this recipe that was hers, that my family has made for generations.
|I used butter instead of shortening, because I don't tend to|
buy shortening, and my mom said it was ok.
I just realized that I forgot the baking soda. That could explain why the cake didn't rise very much. I just thought that was the style. And DAMN, I had bragged about how I followed the recipe exactly, to the T (I usually improvise)! Le sigh. I did get compliments on how dense, but not too rich, the cake was, so I guess people liked it anyway. Now I have to make it again to do it right!
|A little hard to read, but it says 1 pt whipping cream, and 4|
heaping tbsp cocoa.
I'd never used whipped cream as frosting before, but it was dang good! I love making whipped cream. Never buy the canned stuff anymore, because it's just too easy and delicious to make it the real way!
|The final cake. Got a little sloppier on the|
frosting than I'd have liked to (the parchment
paper slipped) but nobody seemed to notice.
|One tiny piece left. Perfect for breakfast cake!|
This was a stupendous cake - spicy from the brown sugar, tangy from the buttermilk. The frosting is elegant and light, complementing the cake beautifully. I may make it again this weekend.
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