Farmer’s Daughter’s Cake
It’s that time again. Time for another Cake Slice Baker’s post. This month, my pick is the Farmer’s Daughter’s Cake. Each month we cook from Maida Heatter’s Cakes, which you can find on the right side bar. We only have one more month to cook from this book and then we have a new one to introduce. I can’t wait to show you!
In case you’re new here, let me tell you about The Cake Slice Bakers. We are a group of bloggers who all cook from the same cake cookbook each month for a year. In November, we change books. Each month we are given 4 choices of cakes out of the cookbook and we each pick one to make, share it on the same day and link up so all of our readers can see all of the cakes. Sometimes the cakes are crazy good and sometimes, not so much.
This month’s cake choices are:
1. The Farmers Daughter’s Cake p. 47
2. Orange Chiffon Cake p. 27
3. Miami Beach Sour Cream Cake p.32
4. Queen Mothers Cake p. 54
- 2 large eggs
- 1 t. vanilla
- ¼ t. almond extract
- 2 t. baking powder
- ¼ t. salt
- 1 c. sugar
- 1 c. heavy whipping cream
- 2 c. sifted flour
- 4 oz. unsweetened chocolate (it will melt faster if you chop it)
- ½ c. milk
- 1-1/3 c. sugar
- 2 egg yolks
- 1 T. + 1 t. butter
- 1 t. vanilla
- Heat the oven to 350.
- Grease an 8-inch square pan and coat it with breadcrumbs.
- In a medium bowl with a mixer or hand mixer or even just a whisk, beat the eggs to mix.
- Beat in the vanilla, almond extract, baking powder, and salt to mix.
- Beat in the sugar and then the cream.
- On low speed beat in the flour just until smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until the cake starts to come away from the sides and a toothpick comes out clean.
- Let cool for 5 minutes, cut around the sides, let cool another 5 minutes, and unmold onto a rack.
- While the cake is baking and/or cooling, make the frosting:
- In a small saucepan over medium heat, melt the chocolate with the milk and sugar.
- Remove from the heat and let stand for a minute.
- Beat the egg yolks a bit and add some of the warm chocolate mixture to it to temper it.
- Add the egg yolk-chocolate mixture back to the chocolate in the pot; return to low heat and cook, stirring, for one minute.
- Pour into a small bowl and add the butter and vanilla. Let cool to room temperature.
- When you're just about ready to frost the cake, get out your hand mixer and beat the frosting for 10-15 minutes.
- Frost the cake and enjoy.
I made my Farmer’s Daughter’s cake when we served the missionaries dinner. I rarely make a cake if no one else can help up eat it. It would go to waste because we don’t that much cake. My husband is not a big fan of cake in general, unless it’s German Chocolate cake, but that’s just for the frosting if I’m being honest.
For me, the cake was just okay. I had to do a little substituting of ingredients too because we don’t have some of the things in the recipe anywhere on this island that I can find. The flavor was good, but I felt like it needed some butter. However, the missionaries loved it and I sent the left overs home with them. I also had to make the cake in something other than an 8 inch square pan. Can’t find one.
In summary, I probably will not make this cake as printed in the recipe again. I might use it for a base for another cake though because it’s pretty basic. Now, keep scrolling below and visit some of the other bloggers sharing cakes this month.