Buttermilk Raisin
Cake
This cake should really be called “Danger Cake.” One tiny piece & you are hooked! This is the
definition of everything I love about baking: the ingredients, the process, and
of course, ultimately the taste. Oh boy, this is trouble with a capital T (but
in a deliciously good way).
From fellow blogger and Jersey girl, Kate over at Framed Cooks, the cake would be perfect
for weekend brunch (think Easter, coming up soon). The recipe makes a nice
large cake (in a 9x13 pan), it’s chock full of “the good stuff” (raisins,
walnuts, cinnamon – my idea of cooking’s trinity), and your house will
smell fabulous! I made it yesterday, sampled a tiny square last night while
watching episode 11, season four, of House of Cards (deviously better than ever,
if that’s even possible!), and could not stop thinking about that cake all
night! The moist, buttermilk-based cake kept calling to me. I managed to resist
the siren’s song but woke up with a singular thought (must tell my readers
about this!). So here is the link to the recipe
on Kate’s site. If you’re a coffee cake nut like me, you will love it!
Barb’s Irish Soda
Bread
No March post would be complete with my favorite Irish Soda Bread
recipe. This recipe comes from someone I worked with years ago and of all the
ISB recipes I’ve sampled, this is still my favorite. It’s not traditional
because there are no caraway seeds, and the top is sprinkled with cinnamon and
sugar, but it’s incredibly delicious. If you’ve got some buttermilk left over
from the aforementioned “Danger Cake,” this is the perfect use for it! I love
this bread for breakfast or in the evening with a cup of tea.
Happy St Patrick’s Day! Remember, “luck is believing you’re
lucky.” Tennessee Williams said that.
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