At anchor, Mt. Hartman Bay, Grenada
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| I made this cake for our friend, Peter, who helped us with a Mac (computer) issue. |
Butter, brown sugar, vanilla, and flour. How can you go wrong with that? I love baking. I make birthday cakes, welcoming cakes, thank-you cakes, cakes for special occasions, and cakes just for fun!
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| Nothing bigger than a 12-inch cake pan fits in our oven. |
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| We cheered on our friends in the tournament, and celebrated their great playing with the cake. Left to right Anna of Daydreamer, me, Ally of Ally Cat, and Senne of Twentse Meid. |
I made a Caramel Cake with Caramel Icing for the kids' volleyball team who played in the Secret Harbor Volleyball tournament here in Grenada.
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I made a Gingerbread Cake as a welcome home cake for our friends on Twentse Meid, who just returned to Grenada from Trinidad.
I made a Mystery Cake as a thank-you gift for our friends on the Picton Castle, who gave us a tour of their amazing ship when we met them in Antigua. It has a secret ingredient,which no one has been able to
guess so far. You can find the recipe below.
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| Here with are with the boatswain on the Picton Castle She was so nice to give us a tour. |
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| The Picton Castle's galley looks almost like a house kitchen! I still prefer Daystar's galley, though. |
Most of the cake recipes I use I have found in a wonderful book, The Joy of Cooking. The three mentioned above are really good, and I want to share the recipes with you.
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| Our copy of Joy of Cooking is old and well-worn, but well-loved |
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| Most of my recipes come from here. |
GINGERBREAD CAKEPreheat oven to 350 degrees
Melt in a heavy pan and let cool:
½ cup butter
Add and beat well:
½ cup sugar
1 egg
Sift together:
2½ cups sifted all-purpose flour
1½ teaspoons baking soda
1 teaspoon each cinnamon and ginger
½ teaspoon salt
Combine:
½ cup light molasses
½ cup honey
1 cup hot water
1 tablespoon grated orange rind
Add the sifted and liquid ingredients alternately to the butter mixture until blended. Bake in a greased pan about 1 hour.
TOMATO SOUP CAKE OR MYSTERY CAKE
Preheat oven to 350 degrees
Sift before measuring:
2 cups all-purpose flour
Resift with:
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon each nutmeg and cloves
1 teaspoon baking soda
Sift:
1 cup sugar
Cream until soft:
2 tablespoons butter
Add the sifted sugar gradually and cream these ingredients well. Stir the flour mixture in 3 parts into the sugar mixture, alternating with:
1 can condensed tomato soup: 10½ oz.
Stir the batter until smooth after each addition.
Fold in:
1 cup nutmeats
1 cup raisins
Bake in a greased tube pan about 45 minutes
QUICK CARAMEL CAKE
Preheat oven to 375 degrees
Let soften to the consistency of mayonnaise:
½ cup butter
Sift into a beater bowl:
1¾ cups cake flour
½ teaspoon salt
1 cup packed brown sugar
Add:
2 eggs
½ cup plus 2½ teaspoons milk
And the softened butter. Using the whip attachment of your beater whip for 1 minute at low speed. Scrape the bowl. Whip for 1½ minutes at slightly higher speed. Scrape the bowl again and fold in:
1½ teaspoons double-acting baking
1 teaspoon vanilla
Whip for 30 seconds on first speed. Pour the batter into 2 greased pans, sprinkle with the topping and bake 20 minutes. Spread the cake when cool with:
Caramel icing
CARAMEL ICING
On the stove:
Stir until the sugar is dissolved:
2 cups brown sugar
1 cup cream, or ½ cup butter plus ½ cup milk
Cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238 to 240. Add:
3 tablespoons butter
Remove the icing from the heat and cool to 110. Add:
1 teaspoon vanilla
Beat the icing until thick and creamy. If it becomes too heavy, thin it with a little:
Cream
Until it is of spreading consistency.
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