Aunt Maud was a fine baker who lived in the home town of friends from Canada, who made wedding cakes for most of the weddings in her area. They got the recipe for Peter and I when we got married, and we – or our daughters – have made it every Christmas since then. It…
Category Archives: cakes
Char’s Banana Bread
This is a “mix the dry then the wet ingredients, then put them together” recipe. Preheat the oven to 350 and bake for 55 minutes. Depending on the type of oven, it could easily take more or less time, so make sure you check for doneness. Makes one loaf pan – the bigger size. Mix…
Stollen for Christmas and Easter
The original recipe we used, many years ago, was from Paula Peck’s wonderful book, The Art of Fine Baking. We have tweaked it, accommodating it to our various tastes, like Char’s dislike for citrus peel. This is where the recipe stands at the moment. This recipe makes 2 big stollens. You have to start the…
Russian Poppyseed Cake
Ginny is an ace at this cake. Heat the oven to 350F, It will bake for 1 hour. This has preparation time, etc. so make sure you make it early. You will need a buttered bundt pan or two loaf pans. This recipe has a step at the beginning that will take an hour –…
Angel Food Cake with Caramel Icing
Angel Food Cake with Caramel Icing Heat oven to 350 degrees, rack on bottom of oven. Sift and re-sift: 1 cup cake flour 1/2 cup sugar, finely ground Combine and beat until stiff but not dry 1 1/2 cups egg white 2 1/2 Tablespoons cold water 1 1/2 teaspoon cream of tartar Then add: 1…
Plum Torte
I have seen this clipping from the New York Times for years. It has hung around the house, been carried back and forth from one house to another, and been made hundreds of times. I want to send deep gratitude to the NYT for their wonderful columns over the years with dozens of amazing recipes. …