When I make a nice cake, I have to take half of it to work or it will spoil.
They love it. I don’t want to waste it.
I love a nice piece of cake, eaten warm, just out of the oven, standing in the kitchen at bedtime. For breakfast with heated milk — start the day! Give me some more coffee!
Why shouldn’t the left-overs go to my work mates? I’ve had enough … oh, gee, um, it seems a waste not to eat it. Actually, I don’t have to eat it.
Make a cake whenever you want a slice. It’s easy. Eat as much as you like. It’s tasty. Give the rest away. They love it. Feeding other folks is not a waste.
My recipe follows Betty Crocker’s Williamsburg with slight variations:
Melt 1/2 c butter and 1/4 c margarine.
Brush 2 8 inch spring forms with melted butter, dust liberally with flour.
In a deep bowl mix
3/4 c sugar
1/2 c butter and 1/4 c margarine, melted (use the rest of it from above, duh)
1 1/2 c light yogurt
1 1/2 t vanilla
1/2 c chopped walnut or hazelnut
1 c dried fruit (apricot, cranberry and raisins works well)
2 1/2 c flour
1 1/2 t baking soda
1/2 t salt
Mix, quickly spread into the form
Cook at 350 F until brown and just pulling away from the sides.
Remove from the forms. Cool on a rack.
Spread jam (not strawberry) between layers. Brush maple syrup over the assembled cake.