Last year, DH and I had a quiet Easter Supper at home. I had made Sugar Cookies with Royal icing in lieu of baskets full of candy.
Many years ago I was on the hunt for a long lost cake recipe that I had as a teenager, and what was the closest I found was from Cook’s Illustrated. I have never made it before now, mainly because we just can’t eat an entire cake before it needs to be pitched out.
WELL! This year was a different story… Our sweet niece-in-law and handsome grand-nephews came out West for their spring break. So Auntie had a bit of help in the kitchen (thank you Liz).
This recipe is different. It calls for using a food processor, even to make the icing. Also, it called for a 9 X 13 inch pan, but as you can see, we used round cake pans. If I make this cake again, I would do one of two things: 1) use the 9 X 13 inch pan OR 2) double the icing recipe.
It wasn’t really much to look at, but it was definitely a family style cake and DELICIOUS … We even had a piece for breakfast!