I am not a cake person. I’ll take a bubbling apple pie, or tart strawberry-rhubarb crumble any day over the starchy, cloying trollops that usually pass for cake. This preference does not apply, however, when it comes to my family’s traditional birthday cake. In fact, I’ll take this cake over the aforementioned desserts. Any day.
I must be breaking all kinds of family code by giving away this highly guarded recipe, but it is really too good to be kept in captivity. Over the years, I have released it on select test groups who now join me in the worship of its ambrosial flavor and moist crumb.
Following tradition, I made this cake for our combined birthday. This gave me a chance to test run my new prized possession: a vintage Foley Sift Chine triple screen I’d pounced upon at a recent estate sale for a measly 5 bucks. … Continue reading