Monthly Archives: May 2011

picnic cake

My friend Rob had people over for a BBQ and wanted me to bring a dessert. It was a warmish evening and kinda felt like a picnic, so this cake was in order. Yum!

Picnic Cake

Recipe submitted by Mrs. Mose Hoffman, Goshen, Ind.

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 1/2 cups cake flour

1/2 tsp salt

3 tsp baking powder

1 cup milk

1 tsp vanilla

Cream shortening. Add sugar gradually and beat until fluffy. Add eggs and beat until well blended.

Sift flour; measure and add salt and baking powder. Sift again.

Add dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition.

Pour into greased flat pan 7 x 10 x 1 1/4 inches.

Then make the following frosting:

12 marshmallows cut cross wise and placed on batter

1/2 cup brown sugar

1/2 cup nuts

Mix sugar and nuts together and sprinkle over marshmallows.

Bake at 350 degrees for 30 to 35 minutes.

Observations:

This cake was fun to make! I think kids would love to eat this cake, and would have fun helping make it. I want to try it with my niece and nephew.

I have been playing around with shortening for cakes, and used lard for this one. I think it helped to keep the cake moist.  I did over bake this cake (40 minutes). It seemed unfinished but I think it was because of the gooey marshmallows….don’t be fooled!

Lastly, I didn’t really follow the recommended pan size, it seems like this should be a flatter, large cake. I just used regular cake pan/glass baking pan. It was still very good but might have baked a bit faster and been more like a texas sheet cake.

Have a picnic! Make this cake!

sweet potato sausage cakes

Sweet Potato Sausage Cakes

Recipe submitted by Mrs. SD. J. Bucher, Harman, W. Va.

1/2 pound fresh sausage

1 tsp salt

2 cups raw sweet potatoes, shredded

Shred raw sweet potatoes and mix with sausage and salt. Shape into 10 flat cakes.

Place in cold skillet and place over low heat. Fry slowly until brown and crisp on both sides.

Serves 5 to 6.

Observations:

I really liked these! The first sausage I used was just some generic stuff from the grocery store……… and the cakes were ok……but I knew these could be great! So, I went to the market and got some Sicilian orange fennel sausages from the Turkey Lady, and it was a big difference! Slightly sweet, hearty and unique, these would be great with pancakes and syrup or in a salad like I had for lunch. Yum.

I did change up one thing; I made half of the cakes with cooked, mashed sweet potatoes and half with shredded raw sweet potatoes. I think I liked the mashed better, but both were good. Oh, and follow the directions to use a cold skillet….it helps the potatoes and sausage cook fully. Eat up!