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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

11.11.2002

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DigsMagazine.com.

heirloom recipes: let 
them eat cake 
by
Erika Molnar
1 2 3

Every once in a while, itís worth making a cake with real ingredients. Iím not talking about a heart-friendly low-fat cheesecake made with yogurt youíve strained overnight through cheesecloth. Those taste like cardboard, and they sure donít beg your guests to take their leftovers home.

Iím talking about the real deal: eggs, butter, flour so fine that it gets all over your kitchen, and a heap of sugar. Tastes G-O-O-D. The kind of thing grandmas make in the golden dusty light of memory. The kind of thing you read about in that 1920ís cookbook you found at the thrift store. The kind of recipe that directs you to use a walnut-sized lump of butter and to bake it at moderate, or slow, or high heat.

I have a couple of those recipes in my tattered food-spattered cooking notebook. Theyíre treasures Ė not too tough to make, guaranteed to earn rave reviews, and almost always taken away from your kitchen by your guests when they leave.

Here you go. Enjoy them, and their stories too.

o o o

My great grandmother would probably roll over in her grave if she knew I was sharing this recipe with you. Please donít tell her. We found it in her collection of recipes, titled, "MY Devilís Food cake" (triple-underlined emphasis hers) opposite another devilís food cake titled something like "Helen Smith across the streetís Devilís Food Cake." Helen Smithís recipe called for ungodly ingredients like Crisco. My great grandmotherís disdain was noted in the margins.

Her recipe really is much better than Helen Smithís.

keep moseying for the recipe

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