Betty Kaiser
At our house, January is a good month. It’s my birthday! I was born on January 13 but the celebration usually starts later. Most everyone (myself included) is so tuckered out from Dec. festivities they don’t know what to do with a January birthday. “Birthday? Betty has a birthday? In January? Omigosh!”
Actually, my birthday month is kind of fun. I’ve learned to love getting greetings all month long. Besides, belated cards are the funniest ones on the rack. So the way I look at it, the celebration may start a little late but it also lasts longer. I milk it for all it’s worth.
I just have two rules: I don’t plan my own party and I don’t bake my own cake. Neither of which anyone pays much attention to. After all, most of my family is 1,000 miles away and don’t even know it’s my birthday until it’s over! So I break half of my own rules and bake my own cake!
I love a good cake. Preferably homemade and chocolate. Except on my birthday. As a child, my mother always made me a Buttermilk Cake with boiled frosting. I still smack my lips when I think about it. I have her recipe (it follows) but somehow mine never tastes as good as hers. I think the childhood memories of coming home to a fresh cake covered with coconut, just for me, are sweeter than the cake.
I also like moist, fruity and nutty cakes. Not a dense, chewy fruitcake (like my husband adores) but something more the consistency of a spice cake. That love affair started at Kaiser’s Country Diner where once a week my dessert special would be carrot cake. The recipe below makes two 9X13” cakes but is easily divided. It also has sweet memories and the recipe is written on a splattered card in my own shorthand. You’ll like it.
A few years ago I tasted a pineapple pecan cake that was mouthwatering good. Unfortunately, I didn’t get that recipe. However, I got close. Leafing through an old Southern Living magazine, I was introduced to what they call “the ultimate recipe for Hummingbird Cake.” The review said that it was their most requested cake recipe and receives rave reviews. Try it and see what you think.
Happy Birthday 2016 everyone! Celebrate with cake!
Grandma’s Buttermilk Cake
(As written by Betty’s mom)
(As written by Betty’s mom)
3/4 cup butter
1-3/4 cups sugar
3 eggs
1-1/2 cups buttermilk
1 teaspoon baking soda
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Cream butter; add sugar and cream until smooth. Add eggs one at a time, beating thoroughly after each addition. Dissolve soda in buttermilk. Sift remaining dry ingredients and add alternately with the buttermilk mixture. Add vanilla. Pour into two well greased pans (round, 8-9”). Bake at 350° F. for about 35 minutes. Cool.
White Mountain Frosting
Mix in saucepan:
1/2 cup sugar
2 tablespoons water
1/4 cup light corn syrup
Cover saucepan; bring to rolling boil. Remove cover and cook to 242° or until syrup spins a 6-8-inch thread. Just before syrup is ready, (in separate bowl) beat 2 egg whites until stiff enough to hold a point.
Pour hot syrup very slowly in a thin stream into the beaten eggs whites. Continue to beat until frosting holds peaks. Blend in 1-teaspoon vanilla. Swirl frosting onto cake and (if desired) sprinkle thickly with moist, flaked coconut.
Hummingbird Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream cheese frosting (see recipe below
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans and bananas.
Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting (recipe below) between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Yields 16 servings.
Cream Cheese Frosting #1
1 (8-ounce) package cream cheese, softened
1/2 cup butter softened
2 Cups powdered sugar
1.5 teaspoons vanilla extract
Mix all ingredients together and blend well. Add a little milk if needed.
KCD “14 Carrot Cake”
Mix together:
6 eggs
1-1/2 cups oil
3 1/2 cups sugar
Add to above and mix well:
4 cups flour
4 teaspoons baking powder
3 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon nutmeg
Then add and blend well:
1 large can crushed pineapple (16-20 ounces) not drained
4 cups grated carrots
1 cup chopped pecans (more for garnish)
Divide the batter and pour into two greased or sprayed 9X13” pans. Bake about 30 min. Test with toothpick. Cool on rack and frost. Store in refrigerator. Serves a lot!
Cream Cheese Frosting #2
1 cup butter (or margarine)
2 8 ounce packages cream cheese
2 tablespoon vanilla
1 egg
2 pounds sifted powdered sugar
Cream together butter, cream cheese, vanilla and egg. Add powdered sugar 2 cups at a time. Beat well until smooth and creamy.
Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare.
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