{"id":2459,"date":"2010-12-22T12:48:16","date_gmt":"2010-12-22T20:48:16","guid":{"rendered":"http:\/\/new.wavewithoutashore.cwgservices.org\/?p=2459"},"modified":"2010-12-22T12:48:16","modified_gmt":"2010-12-22T20:48:16","slug":"a-christmas-prezzy-for-you-all-a-100-year-old-recipe-from-my-family","status":"publish","type":"post","link":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/a-christmas-prezzy-for-you-all-a-100-year-old-recipe-from-my-family\/","title":{"rendered":"A Christmas prezzy for you all: a 100 year old recipe from my family…"},"content":{"rendered":"

And I’ll give the how-to as well as the measurements to enable people who have NEVER made a cake from scratch to do this one:
\nGrandma Van’s Spice Cake<\/strong>
\nYou will need a medium to small sheet-cake pan. And an oven. A mixing bowl. A spatula is nice. And a 2 cup measure.
\n1\/2 cup Crisco from can. A shortening. To measure anything sticky, fill a 2 cup measuring cup with 1 and 1\/2 cup of cold water: add the Crisco, and when the water reaches the 2 cup mark, you have 1\/2 cup of Crisco. If you don’t have a 2-cup measure, hey, be creative: measure it 1\/4 cup at a time in 3\/4 cups of water!
\nAND tablespoon or teaspoon always means a LEVEL tablespoon measure, etc, unless otherwise stated!
\nmix in:
\n1 whole egg.
\n1 cup of sugar
\n1 and 1\/3 cup ordinary flour
\n1 cup of applesauce (in the old days, this would have been homemade applesauce, or scraped fresh apple)
\n1 cup of raisins
\n1 cup of chopped pecans
\nstir all this together. Hand stirring is quite enough. Having a spatula is a good thing, but not necessary.
\nadd one level teaspoon measure of cinnamon.
\nsame of clove powder
\nsame of baking soda
\nStir it all up.
\nWipe the whole cake pan interior down with oil or Crisco. And here’s a trick: DUST it all very lightly with flour: putting it in a paper grocery bag and shaking it will do it. This assures your cake will not stick.
\nPour batter into pan and put pan dead center in a 350 oven: set the timer for 25 minutes.
\nAnother trick: do NOT jar the stove OR open the oven door to check on it: this can stop the cake rising or even make it collapse.<\/p>\n

And next trick: when the timer goes off, stick a dry toothpick into the center of the cake and pull it out: if it comes out without batter stuck to it, the cake is truly done. If there is batter on the toothpick, give it another 3 minutes. I mention this because if you have an iffy oven and no oven thermometer, you can have a problem. If you’re confident of your oven, skip this. This trick was developed back in the days of wood-fired ovens with no thermostat.<\/p>\n

Set the cake in a cool place to cool off. You can serve this from the pan, or you can turn it out onto a plate. We always serve from the pan, so I hope you don’t need that pan again for another dish!<\/p>\n

It’s important for the cake to cool before icing, because if you try to ice a really warm cake, the cake will tear under the pressure of the knife!<\/p>\n

NOW START MAKING THE ICING:
\nput 2 cups of brown sugar (white will not do)—into a small saucepan
\nadd: 6 tablespoons of milk.
\n4 teaspoons of butter (real butter is best flavor)
\nBoil this until the sugar is all melted.
\nPour this hot mixture into: 1 cup of white powdered sugar, in a bowl. Be sure it’s Powdered Sugar, not just regular sugar.
\nBeat the heck out of it as if you were scrambling eggs.
\nStart pouring it out in various places on the cake, (a wiggly line works) and quickly use a knife to spread it out like butter on bread.
\nAgain you’ll use your spatula to get the last of this out. <\/p>\n

You can cut and serve it whenever you like. <\/p>\n","protected":false},"excerpt":{"rendered":"

And I’ll give the how-to as well as the measurements to enable people who have NEVER made a cake from scratch to do this one: Grandma Van’s Spice Cake You will need a medium to small sheet-cake pan. And an oven. A mixing bowl. A spatula is nice. And a 2 cup measure. 1\/2 cup […]<\/p>\n","protected":false},"author":751,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2459","post","type-post","status-publish","format-standard","hentry","category-journal"],"_links":{"self":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts\/2459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/users\/751"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/comments?post=2459"}],"version-history":[{"count":0,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts\/2459\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/media?parent=2459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/categories?post=2459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/tags?post=2459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}