• close family • small boat • big world •

Cakes Cakes Cakes

October 30, 2015

by Nicole
At anchor, Mt. Hartman Bay, Grenada

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!

Not much counter space so I need to move things around to
get ingredients. (The refrigerator is underneath this stuff).
We don't have an electric mixer on board
so I do all beating with a whisk

Nothing bigger than a 12-inch cake pan fits in our oven.
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.

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.

Here with are with the boatswain on the
Picton Castle She was so nice to give us a tour.
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.

Our copy of Joy of Cooking is old and well-worn, but well-loved
Most of my recipes come from here.


Preheat 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

    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.


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

    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


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

    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


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:
Until it is of spreading consistency.