Easter Cake Success!

Sweet, but not too sweet

We had our church Easter Egg hunt today and usually I just purchase extra treats to eat after the egg hunting is over, but this time I wanted to bring something that  I made myself too. I served the usual extra lot of candy along with peeps and some bagels and cream cheese, but I also made a cake. I made a cake that I had never made before and that was a rather stupid thing to do. (Only because I had one shot at getting it right for it to be ready on time for a crew that I didn’t want to disappoint!)

Fortunately, it turned out well! This one is definitely going into the archives. I have no idea what kind of cake you would technically call it because I’m not a cake connoisseur, but I can tell you that it had lots of butter. So much butter in fact, that I ended up cutting out the middle. The butter made the middle too dense and so even though it was done, it sort of had the texture of not being done (but only in the middle).  So, I cut it out and filled in the middle with sliced strawberries!  The texture is buttery and smooth and yet still light, which is what I was going for. Score!

Here’s the recipe;

You will need:

2 1/2 cups of butter (I used Smart Balance Light, as usual for dairy free results)

1 1/2 cups sugar

2 eggs

2 cups of flour

1 cup soymilk (preferably plain, not flavored)

3 tsp baking powder

1 tsp vanilla

Approx: 12 strawberries

Here’s What You Do:

Beat together the butter and sugar

Add the egg and mix well

Add the milk and flour and mix well

Add the baking powder and the vanilla and mix well

Pour into a 9 inch round pan that has been greased and floured

Bake at 350 degrees for 30 minutes

Let cool in the pan until the edges seperate from the pan. This is a very moist cake and you may see it splitting in the middle. That’s okay because you’re going to remove it anyhow.  When the edges seperate from the pan – very carefully remove the cake from the pan and contiue letting it cool on a wire rack, or perhaps a plate. Since the cake is so moist the wire rack will leave indentions in the bottom of your cake, which really isn’t a big deal. Who looks at the bottom of a cake?  Once cool to the touch you may cut out a circle in the center. Only cut out the dense part.

Slice up the strawberries and fill in the hole in the center of the cake. Stack them up so that they stand above the cake. You could use any kind of fruit if you don’t want strawberries.  (If you use apples, or bananas be sure to squeeze some lemon juice over them so that they don’t turn brown.)

Refrigerate over night and then let thaw for about thirty minutes before serving. The texture has time to evolve this way. It’s worth the wait.

Cake before the icing

Now, the cake is good without icing, but I tried my hand at making an icing too.

In a sauce pan on medium heat combine 4 tsp of flour, 1/2 cup of sugar, 1/2 cup of milk, 1 tsp of cream of tartar.

Let cool.  Add 1/2 cup butter and a pinch of salt. Add desired color of food coloring.  Refrigerate until you take the cake out to thaw before serving. Apply as you wish…drizzle?   Enjoy your finished piece!


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