B side. Cakes

26 Jan

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)

3 eggs

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)

Stir thoroughly.

Sift in

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.

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