It’s really nobody’s birthday here (Note: when I wrote that, I didn’t know about 2 birthdays – see my Comments section), and I can’t explain my desire to make this birthday cake, except that we are about a week into the Low-Iodine-Diet for Paul and my tastebuds are looking for a little action.
I found it when I opened up the recent issue of Yankee Magazine and found
amongst the pages.
The article accompanying the recipe was lovely, but it was that cake I was after. I turned the corner of the page down for future reference, made sure I had all the ingredients in my pantry, and yesterday I did the deed. I made the cake. There is a story to this cake, but I think I will relate that part at the end…not here.
With one cake upside down ready to flip over on top, I made the icing and put a thin layer on the 2nd cake, flat side up. Then…
…I spread Orange Marmalade on one-half of the middle part of the cake…
…and then I put Rhubarb-Strawberry Preserves all over the other half. The addition of the preserves was my own idea and not in the actual recipe from Esther Foskett.
Then I plopped the plain half on top of the decorated half and voila…
We have a two-layer cake. And below we have the completed frosted cake, with orange and rhubarb-strawberry preserves in the middle.
Now my taste buds are going wild. The smell is heavenly. It’s about 11:00 a.m. and all I’ve had today is one cup of coffee so far. I need breakfast…or brunch… I need cake!
So I went ahead and cut myself a good sized piece, just to ease that nagging rumbling in my almost empty tummy…
and I went into the living to my chair, sat down and put the foot-rest up to keep the dogs at bay, and ate it.
And you know it wouldn’t be a blog entry for me without a photo of my trusty sous chefs…Em and Kip…
…now would it?
Alas, neither one of my assistants got a bite of this yumminess. Oh, I take that back. It wasn’t exactly a “bite”, but I left a little essence of the crumbs on my plate for Kip to clean up for me, just for a tiny taste. He was satisfied. Em was in the other room by then watching out the front door for invaders.
Meanwhile, since Paul has been home today because of the wild inclement weather we are having lately, he did some errands and was up at the food store doing my food shopping for me all the while I was frosting and eating the cake. He can’t have any while he is on the Low-Iodine Diet, so I didn’t want to temp him and eat it while he was here. That’s my story anyway and I’ll stick to that.
~ ~ ~
However, there is a story that goes with the making of this cake. And to tell the truth, I’m not in the mood to type it all out right now. I don’t want this entry to disappear by some errant mis-hit of a key on the keyboard, so I’m sending this off into cyberspace for publishing, and I’ll relate the details of it at a later date. OK?
Maybe next entry.
But I did want to iterate here for you now that despite the crazy mixed up way this cake came into being at Crow Cottage, it was as advertised one of the best tasting cakes I’ve ever had. Not complicated, mind you, but a nice plain white birthday cake but very good, indeed.
Esther Foskett has been making this same recipe for her family’s birthdays all her life and I have to give her all the credit here…with the exception of my little addition of the preserves in the middle which, come to think of it, would really be a good spot to add all kinds of other things, like maybe some chocolate pudding in the middle…or lemon curd (oh yeah!) or even sliced fruit!
My mind is buzzing now…
~ ~ ~ ~ ~
“Our entry to it is naked and bare;
Our journey through it is trouble and care;
Our exit from it is who-knows-where;
So if we’re all right here, we’re all right there.”
“Until one has loved an animal, a part of one’s soul remains unawakened.”
“There are only two seasons – winter and baseball.”