I recently got my hands on a family heirloom. No, it wasn’t a highly sought after painting from some famous Impressionist or a long sought after piece of jewelry. No, it was something that I find infinitely more interesting. I got my hands on an old cookbook.
This cookbook isn’t just any ol’ book either. This book belonged to my grandmother and it was given to her from her grandmother’s sister. So it was my great-grandmother’s sister who owned the book. The author of the book was her husband who started his career as a chef in his native Switzerland in the early 1900’s. He chef’d around the world and ultimately, ended up in Seattle, Washington as a chef.
Going through this cookbook has been a fun and educational experience. The man really liked his desserts…this is only slightly obvious when you see that 3/4 of the cookbook is recipes for various cakes and cookies.
This cake is listed as one of his favorites and I can see why. First off, it’s easy to make. But the flavor is very subtle so it lends itself to being smothered with fruit, chocolate or simply toasted and eaten with coffee for breakfast (which is how Craig ended up devouring it). It’s extremely moist from all of the eggs.
The only time you can truly “have your cake and eat it too” is when you make an actual cake and commence eating it. But if you follow the advice of Maxim Magazine you can have your sexual cake and eat it too. Really Maxim? An entire article teaching men how to cheat and get away with it? And it’s an article that was researched by interviewing women who cheat. Although I admit that I found #4 pretty amusing: ‘Take it to the Grave.” According to the article women who cheat keep their mouths shut about the indiscretion whereas men think that the ‘bro-code’ allows them to tell one another all about their exploits thus providing an opportunity for getting caught. I find a bit of solace in the fact that a men’s magazine has actually admitted, in print, that women aren’t really deserving of the reputation of being blabbermouths.
Makes 1 9″ x 5″ Loaf Cake
- 6 Egg Yolks
- 7 Egg Whites
- 1 Cup Powdered Sugar
- 1 Cup All Purpose Flour
- Pinch Salt
- 3/4 Teaspoon Cream of Tartar
- 1 Teaspoon Almond Extract
Preheat oven to 300 degrees Farenheit.
In a mixing bowl beat egg yolks with half of the powdered sugar.
In a separate mixing bowl beat egg whites and salt until soft peaks form.
Then add cream of tartar, remaining sugar, almond extract and egg yolks. Beat until light and fluffy.
Fold in sifted flour.
Grease loaf pan with butter and coat with flour, shaking out excess.
Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean.