I have heard Angel Food Cake called the opposite of Devil’s Food Cake – one is light and airy, the other dark and rich – but I have never heard of Heavenly Food Cake. Google thinks this should be a recipe for Angel Cake, so I’m guessing this is a new one for most of … Continue reading
You had me at cake. This is a fairly straight forward cake that is made in what we think of today as a bread pan (or meatloaf pan). In the days of home bread making, kitchens had numerous types and shapes of pans. Long skinny ones, jelly roll pans, spring pans, bundt pans, multiple loaf … Continue reading
I’m not really sure what this one would be like. Fruit cocktail is good. Cake is good. But together? I also wonder if the fruit should be left chunky, or since fruit cocktail fruit pieces are relatively soft if they should be blended. The recipe isn’t clear there. What would you do? I think I’d … Continue reading
This recipe for a 2 egg cake has been rated as “good.” I haven’t tried it, but I have to say that it isn’t a whole lot different from many other cake recipes I have seen. What I do find funny (in an OCD organizational sense) is that the cake recipe is for a 9″ … Continue reading
As discussed on a previous post, Devil’s Food Cake is considered the yin to Angel Food Cake’s yang (or the yang to the yin, heh). Where Angel Food is light and airy, Devil’s Food is dark and rich. After reading this recipe and comparing with my previous research, I have come to the conclusion … Continue reading
Gram's Recipe Box 