Almond Cake and vintage kitchen love revisited!

Hello everybody! The Fresh Pioneer is back and I've got a tasty new cake to share that I first put up back in November 2012.  We've been celebrating birthdays here, and then everyone got a terrible cold, and then we have another round of birthdays, so I've got cakes on the brain. Well, cakes and tissues.  So, without further ado, here's a cake recipe to warm up your cold winter day... and a little bit of kitchen kitsch to go with. 

It all started when Edna was thinking on the good old days. She talked about dresses, and aprons and pyrex...

                                                             And utensils...

Which reminded me of something I picked up but wasn't sure what to do with... Ask Edna, of course! She knew what it was right away. It was a hard cheese grater, but you could also use it for grating nuts, like almonds.

But why would I want to grate almonds?? I mean, that's the real question here, right?

Edna was scandalized I had never made an almond cake. And so we began.

I'm a lazy, modern woman and didn't want to spend 3 hours grating almonds. And I have this minor wrist issue. Typing and all that. Ouch. I watch the wrists the same way a model takes care of her face.

(Here I am chained to my desk. I know, a little facial waxing may be in order.)

It's not quite our 'locavore' lifestyle, but a can of almond filling does the trick. You can also find recipes online for making your own if you don't have wrist issues and want to do everything the hard way.

Mix 1 cup of softened butter
        1 cup sugar
        and 3 eggs.  

Wait, this sounds like cookies! Hmmmmm.....

 

And in the almond filling. (Ugh. Is this a dump cake? I'm still scared to Google that term. Looks pretty close to what I was picturing..)

 

In one bowl, mix 2 1/4 cups flour, 1/2 tsp salt and 2 tsp baking powder. THIS IS A COOKIE RECIPE! I knew it!

 Oh, wait. And 1/3 cup whole milk. Edna said to add them, alternating between the flour and the milk, but STARTING with the flour and ENDING with the flour. Got that? I almost rolled my eyes, but I've learned to take dear Edna at her word.

You can add a coin for good luck, or a small porcelain figure, like a tiny baby Jesus. It's tradition that the person who finds the coin or the baby has wealth and happiness... But make sure everyone searches their cake piece BEFORE eating it.

 

55 minutes in a greased and floured Bundt pan at 350F. My house smelled AMAZING. It was like an amaretto latte being waved under your nose.

Drizzle of basic powdered sugar icing. I wanted to dress it up but Edna said DO NOT MESS WITH THE CAKE. So I didn't. She was so pleased, immersed in happy memories.

I got out some nice china for our cake and tea. I was ready to serve the warm cake and Edna made a strange little sound.

 

She was staring at a plate. Not a nice one, either. It was plastic and a little chipped.

 

Oh, AHEM. Yes. Early art project. Mother's Day, kindergarten, specifically.

See, she's wearing a crown. :) All mamas are princesses, you know. I have no idea if she really had a striped dress like that, or if I just liked red and blue. And I'm fairly sure her hands were NEVER that size.

Edna requested her piece of cake on that old plate. I tried to talk her out of it. Old, yes, but not a nice kind of old! Not pretty vintage! Plastic and scribbled and not safe for the mircrowave kind of old.

 

She would not be dissuaded. She said that vintage is a matter of time, and treasure is a matter of perspective. In forty years, my grandchildren will think it's a great plate so I should stop sticking it in the microwave.

One big thumbs up from one small person. He also managed to sneak in some blue frosting. Because all food tastes better when it's BLUE.

Note: Well, no matter what I do, that first paragraph is determined to show up ORANGE. Lol. So, I'll just let it be pretty and orange. 

Until next time!