Thursday, August 14, 2008

beachy keen

I honestly can't think of anything better than lying around poolside (or seaside if you like), beneath an umbrella with a cold beverage in one hand and a frivolous magazine in the other--can you? That is how the dear husband and I spent a few days last week in Daytona beach at the fabulous Shores Resort and Spa to celebrate our 5th wedding anniversary. Seems like only yesterday I was a (skinny) girl of 23 in a big white dress holding a lovely bouquet of roses to marry a man who would later confess that, due to an eye condition, I was nothing but a big white blur coming down the aisle--he could barely see anything. But, one house, dog, and daughter, two lost wedding rings (his, not mine), and five years later, here we are, just kicking along and making this married thing look easy. All jokes aside, my husband is one of the most caring, selfless, and kind people I have ever met and I love him dearly for it. He is wonderful when it is least deserved...and most of all, he just loves me.
But now, to the cake! The cake was for my father's 54th birthday and was supposed to be reminiscent of his youth as a twenty-something living in California. First, let me say this--Florida and fondant are NOT very fond of each other. The humidity was ridiculous and the fondant let me know with every crack and disobedient fold it made. Not to mention I covered and decorated this cake in record time (for me, anyway) with four children--yes, four!--2 years old and under running around at a family get together. I finished the cake literally one minute before my dad walked in the door. Happily, he seemed pleased--and happily, I left him the next day with my daughter as my husband and I drove, sans responsibilities, to the beach.

Spice Cake recipe adapted from Better Homes and Gardens, New Cookbook

2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 cup buttermilk or sour milk
1/4 cup butter, softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Add buttermilk or sour milk, butter, shortening, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat 2 minutes on high speed. Add eggs and beat 2 minutes more.

Pour batter into a greased 13x9x2 in pan. Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 12 servings.


Culinarywannabe said...

Congrats on your anniversary! The cake looks amazing! You would never know you had anything other than perfect conditions.

BellaLovesPink said...

I agree, I would have never guess you had fondant-related challenges! It turned out!

Happy Anniverary!

My Sweet & Saucy said...

Wow, your cake turned out adorable! Love it!

Bitten Sweets said...

thanks, ms&s!

cw and blp- the power of the camera is wonderful!! the cake definitely had it's better side--and that is the only side i took pics of. ha!

Jane said...

I had the honor of tasting this cake, it was delicious....her Dad was very pleased with the great job that his "little baby girl" made....Jane