The Farmer's Daughter's Cake

The Farmer's Daughter's Cake Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 48).

In all my years of making Maida's recipes, I've had my fair share of flubs but they are few and far between but this one was a disappointment and I feel like it should have stayed on the farm with the daughter. 

It is a small and very simple, easy-to-make cake but it was extremely dry and this happened even after I reduced the baking time. Too-long baking times happens often with her recipes and I learned a long time ago to start checking them way before the time indicated in the recipe. With this one - 35 to 40 minutes - I started checking at 25 minutes. It wasn't done so I let it bake an additional 5 minutes. The toothpick came out clean  after 30 minutes. I think the reasoning behind this is the fact that whipping cream is used instead of butter. I'm not sure what the work-around to this would be but if you are inclined to try it and have better results than I did, I'd like to hear about your experience.

As terribly dry as the cake was, the icing is fabulous! It reminded me of icings that my mother used to make and perhaps this was the method she used. 

Although relatively simple to make, the timing of the icing and the cake left me a bit perplexed so I decided to make the icing first. I really do not think it matters in hindsight but she suggests that the icing be made half-way (before the mixing stage) while the cake is baking or cooling. Since the icing needs to be cooled before spreading, I just completed the icing and let it sit to cool and then prepared the cake. The cake doesn't take that long to put together or bake.

Cake

2 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
1 cup granulated sugar
1 cup whipping cream

Preheat the oven to 350 and butter or spray an 8 x 8 x 2 square pan.

Sift together the flour, baking powder and salt and set aside.

Beat the eggs slightly and mix in the vanilla and almond extracts. Mix in the sugar and the whipping cream.

On low speed, add the flour mixture and beat only until smooth.

Pour into the prepared pan and smooth the top.

 

Bake for 30-35 minutes or until a tester comes out clean. The cake will have a domed top but will flatten as it cools.

Let it sit for about five to ten minutes before removing from the pan. Transfer to a wire rack to cool completely.

 

Icing

4 oz. unsweetened chocolate
1/2 cup cold milk
1 1/3 cups granulated sugar
2 egg yolks
1 TBSP. plus 1 tsp. unsalted butter
1 tsp. vanilla extract

In a heavy saucepan over low heat, combine the chocolate, milk and sugar. Stir until the chocolate is melted and the sugar is dissolved. Remove from the heat and let it stand for a minute.

Mix the egg yolks slightly and stir in about half of the chocolate mixture. Then add the yolks to the chocolate mixture and mix.

 

Cook over low heat, about 1 minute.

Transfer to a mixer and stir in the butter and vanilla. Let it stand until cool.

Beat the icing at high speed for 10-15 minutes until the mixture is smooth. (I used a stand mixer for this and covered it with a towel to prevent splattering).

 

The icing will be thick and glossy. Allow the icing to cool before pouring it over the cake. Do this in small increments and smooth it out and let it run down over the sides of the cake. (Hint: Use strips of wax paper or similar to avoid a mess. Slide the paper away after the icing has set.)

English Gingersnaps #1

 

English Gingersnaps #1  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 257.

Gingersnaps are one of those cookies that I would not think of as a favorite yet when I start eating them, I can't stop. They are normally a cookie I would make around the holidays but recently, some friends visited our garden and I wanted to make gingersnaps because they are the husband's favorite cookie. 

I've had both soft and crisp gingersnaps and I like both. I usually prefer a soft cookie though and these are soft but get a bit firm after cooling. 

After I had compiled my ingredients together, I found that I didn't have a full 1/4 molasses but was close. I added some maple syrup to complete it. 

There is also a recipe for English Gingersnaps #2 which is a variation with smaller cookies that are more crisp and gingery. I have not made that one.

This recipe makes about 2 dozen cookies.

2 1/4 cups sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. powdered cloves
1/4 tsp. allspice
1/4 tsp. black pepper
6 oz. (1.5 sticks) unsalted butter
1 cup dark brown sugar, firmly packed
1 egg
1/4 cup molasses
Granulated sugar (to roll the cookies in)

Preheat the oven to 375. Line cookie sheets with parchment paper or foil.

Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice and black pepper. Set aside.
 

Cream the butter and add the brown sugar. Mix well.

 

Add the egg and the molasses, mixing until light in color.

 

Gradually add the sifted ingredients on low speed.

 

Refrigerate the dough for about 10-15 minutes (you can leave it in the mixer bowl).

Place sugar in a bowl or plate. Form the dough into rounded tablespoons and roll it in the sugar. Place the cookie balls about 2 inches apart on the cookie sheets.

 

Bake for 12-13 minutes. Cookies are done when they feel semi-firm to the touch. Transfer to a wire rack for cooling.

Lemon Buttermilk Cake #2

Lemon Butterfmilk Cake #2 (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 24). Also in Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 115.

Maida Heatter has several lemon cake recipes. The most popular is the East 62nd Street Lemon Cake which was printed over and over again by everyone when she died. I kept thinking - is this the only recipe people are aware of? 

Maida Heatter's Cakes lists no less than three lemon cakes - the aforementioned as well as "The Best Damn Lemon Cake" and the one here - "Lemon Buttermilk Cake #2".  Years ago, I made "The Best Damn Lemon Cake" and apparently I thought otherwise as I put a big X next to it and the comment "Too Much Extract"! Actually the inclusion of lemon extract would ruin any cake in my opinion.  Anyway, I didn't even blog about that one.

Now comes this one and a mystery. I had a check mark next to which indicates that I have made it. It is nowhere to be found on my blog though and I don't remember making it.

Another mystery - and this one from Maida herself. She says that the recipe appeared in her first book but she received numerous letters and comments saying that something was wrong with it. I have the 1997 reprint of her book and the recipe is not in it. She does address it again in her 1982 book Maida Heatter's New Book of Great Desserts where she corrected the recipe but doesn't say what was wrong about it in the first edition.

This is a good lemon cake that is very light. Serve with fruit, ice cream or whipped cream.

Finely grated rind of 2 or 3 large lemons
3 TBS. lemon juice
3 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 lb. (2 sticks) unsalted butter
2 cups granulated sugar
3 eggs
1 cup buttermilk

Glaze:
1/2 cup lemon juice
1/3 cup granulated sugar

Preheat the oven to 350. Butter and dust a tube pan (10-cup capacity) with bread crumbs.

Combine the lemon juice and rind and set aside.

Sift together the flour, baking soda and salt. Set aside.

Beat the butter until slightly soft. Add the sugar and mix well. Add the eggs one at at a time and mix well. On low speed, add the flour mixture, alternating with the buttermilk in two additions. Scrap the bowl as needed and mix well.

 

Remove the bowl from the mixer stand and add the lemon juice.

Transfer to the cake pan and smooth the top. Baker for 1 hour or until a cake tester comes out clean. 

 

As the cake is baking, mix the lemon juice and sugar for the glaze. Set aside and periodically whisk it.

When the cake is done, let it sit in the pan for 5 minutes. Transfer to a wire rack and brush the lemon juice all over it. Let it completely cool.