• I had a hankering the other day for cake.
  • This isn’t an unfamilar hankering but this was a particular one.
  • I wanted a cake that I remembered my Gran making.
  • Full of egg yolks and only using brown sugar.
  • I remember her boiling the topping to the candy stage and then whipping it into icing that was JUST shy of becoming fudge.
  • Dense, yellow cake that hardly rose at all but kept the ochre colour of the happy chickens that had given us the eggs.
  • I’m looking to get some happy chickens for myself which likely triggered this memory.
  • Memory is a neat thing, isn’t it.
  • For me, it seems that memories are almost always tied to food.
  • I’m realizing now that these memories are even more tied to the food that was produced on our family farm.
  • I want that for my kiddo.
  • I want her to know the rhythm of the seasons and I want her to eat carrots pulled out of the ground and wiped on pants.
  • I literally and figuratively want roots.
  • I’m working on that-Adventures in Dinner’s City Farm lives in my head right now but it should be reality by the end of the summer.
  • In the meantime, how about some cake?

Ingredients

  • Cake:
  • 1 cup brown sugar
  • 1 cup butter
  • 6 egg yolks
  • 2 cups flour
  • 1 cup milk
  • Fudge Topping:
  • 2 cups brown sugar
  • 3/4 cup milk
  • 1/2 cup water
  • 1 T. butter
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 40 Min
COOK TIME 25 Min SERVINGS 5
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Winter
COOKING METHOD Oven
CUISINE American

Preparation

  1. Cake: Beat the butter and sugar together and add the egg yolks. Stir in the milk and flour and pour into a greased, 9 inch cake pan. Bake 350 degrees for 20 minutes.
  2. Fudge Topping: Boil together brown sugar, water and milk to the soft ball stage (about 10 minutes). Take off the heat and beat until stiff with electric mixer. Top your cooled cake.

Rating

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