3.23.2012

counting the days with cake

we move to vermont a week from tomorrow, at dawn. between that and the summer temperatures i have been walking on clouds all week. despite the packing. the cleaning. the farm prep. the general worry, and anxiety.

so to put that all aside i have baked a cake. yes, i have been neglectful with this resolution. bake a cake a week. hah. i can only thank the lord i haven't had the time. i would find it mighty difficult to fit into my overalls had i been more serious with this.

but today a cake. for we have a trifecta of birthday celebrations tonight in nick's family. nick, his nephew, and his brother in law. all april babies. but things such as this are accelerated a bit to accomodate our departure.

so, 7 more days until vermont.

the cake is just a simple, made-from-scratch chocolate cake with magnolia bakery's buttercream frosting on top. and of course, some forsythia for pretty-ing it all up.

7 comments:

  1. That looks delicious Kate. I miss (among other things) your baking.

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  2. We already miss you guysssssss!! Seriously.

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  3. Hey Kate,

    If you can find some of these ingredients, that are at least organic...a friend of mine made this cake once and it was amazing. An Australian fav...

    Hummingbird Cake!

    Ingredients (serves 6)
    250g self-raising flour
    1/2 tsp ground cinnamon
    1/2 tsp ground coriander
    270g brown sugar
    440g can crushed pineapple, drained
    50g desiccated coconut
    2 ripe bananas, mashed
    1/2 cup chopped walnuts
    2 eggs, lightly beaten
    250ml (1 cup) sunflower oil (I used olive oil)
    Cream cheese icing
    100g cream cheese
    50g unsalted butter
    1 tsp vanilla extract
    225g (1 1/2 cups) icing sugar mixture
    1/2 cup finely chopped walnuts, to garnish (optional)

    Method
    Preheat oven to 170°C.
    Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
    Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.

    To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.

    http://www.taste.com.au/recipes/6470/hummingbird+cake

    Hummingbird Cake Recipe
    www.taste.com.au
    Hummingbird cake recipe - Preheat oven to 170°C. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs...

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  4. hey, ya'll are gonna love it up here.

    Safe travels, perhaps we'll meet in person once you make to VT.

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  5. hey kate,

    unrelated to cakes, but do you think you could recommend some other farm blogs that you enjoy? i love reading your blog and find myself craving more farm blog reads.

    thanks!

    -suzanne

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  6. This looks so good! Anything with buttercream frosting. ;-)

    Kacie

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