Thanks Shane Edwards for sending this to me… Nothing better than writing or talking about cake!!!
Freiman’s department store in downtown Ottawa was famous for its whacky promotions. One of them was this giant 4,000 pound cake baked by the Standard Bread Company on Gladstone.Standard Bread opened in 1924, and it seems from the lady’s dress that this picture was taken not-long after that.(LAC Mikan 3615467)
Archibald J. Freiman was known for his promotions. Here is one from what appears to be the Twenties, featuring a lady and a giant birthday cake made by the Standard Bread Company. This was the kind of promo that made Freiman’s the most successfully Ottawa-owned department store of its era.The Standard Bread Company — whose slogan was “The Mother Loaf” — opened in 1924 on Gladstone just west of Preston. The building is still there, now used by numerous artists. At the bottom of the sign is a reference to Mosgrove Street, which used to run from Rideau to George. It no longer exists, having been incorporated into the Freiman Mall/Hudson’s Bay complex across the street from the Rideau Centre. (LAC 1972-229 NPC)
Lorie Elizabeth DunlopI’m not sure about the cake… but for the icing, look for a penuche recipe. It’s delicious!
Susan BeamishI call it the ugly cake and I make every year for my husband’s birthday I got the recipe for the caramel icing from The Joy Of Cooking and you can purchase the marshmallow cream in most grocery stores
In a 2013 op-ed for The Baptist News, Dallas-based pastor Mark Wingfield recalled a disappointing post-funeral feast: “There was no green bean casserole, no fried chicken, no homemade rolls, no chocolate cake. Finally, someone in the family drove over to KFC to bring home the kind of food we all needed in the moment. And did I mention there wasn’t even a single piece of chocolate cake brought to the house?” “Is it wrong of me to think of chocolate cake as heaven-sent?” Not when it brings comfort at a funeral.
A funeral cake is served during the reception held after the service. While some areas have a traditional recipe, others now look to fancy, decorated options that honour their deceased loved one. There were funeral cakes once just as we still have wedding cakes. These funeral cakes were the result of mourners coming from long distances A large cake would be baked, generally with the initials of the departecd iced on the top, cut into slices and served to the mourners, who did then as we now do with the pieces of wedding cake preserved them for a long time, as souvenirs of the occasion. Funeral cakes are still in vogue at funerals in rural England.
The cakes were decorated with symbolic patterns. Molds carved from wood or sometimes made of iron or stone were used to stamp decorative impressions on the cakes before baking Weaver has several molds including one of marble carved by a gravestone-maker from Schenectady NY Weaver said the Hudson Valley was also a centre for the carving of wooden molds from apple or beech wood. “The rose and the heart were the most common designs” he said “The rooster symbolizing resurrection was also used as was the fish for Christ and the dove Designs used on gravestones frequently show up The three plumes that decorate a hearse and the Masonic symbol were some others” Among the Pennsylvania Dutch raisin pie was usually served after a funeral often brought by mourners as a gift to the family of the deceased a tradition imported from Germany– also read How Heavenly Funeral Potatoes Got Their Name
“Uninvited but unobserved, the mourners, partaken of the funeral cake and funeral wine. Being Invested with the conventional black kid gloves, hatband and scarf, and so arrayed had been ushered into a mourning coach, and had followed to the grave the mortal remains of some fellow-creature whom he did not know from the man in the moon”.
A feather in your Easter bonnet — this luscious Easter bunny cake… Best cake you’ve baked in a month of Easter Sundays… and you… yes, you… can take all the glory!
1/2 cup Dexo (shortening) 2-1/4 cups sifted cake flour 3 teaspoons double-action baking powder 1 teaspoon salt 1% cups sugar 1 cup milk 1 teaspoon vanilla 2 eggs, unbeaten
Measure shortening into bowl. Sift dry ingredients onto shortening. Add vanilla to milk. Add 2/3 of the milk.
Blend and beat 1 minute (count at least 150 strokes per minute). Add remaining 1/3 milk. Add eggs. Beat 2 minutes. Bake in two greased and floured deep 8-inch layer pans in moderate oven, 375° F for 25 to 30 minutes.
When cool, frost with butter frosting. Color coconut green, using vegetable coloring. Place on top of cake.
Arrange Easter candy bunny on coconut. Decorate with colored jelly beans.
Bake Swan’s Down Yellow Cake Mix in two 8-inch layers, following directions on package. Make Easy Chocolate Frosting, using the recipe on the back of the blue and yellow package of Baker’s Unsweetened Chocolate.
1. Cut each cake layer in two, about 1/4-inch off-center. This will make two large and two smaller pieces.
2. Place these four pieces together with frosting between them, the smaller pieces on the outside. Stand them upright, cut sides down, on a cake plate.
3. Trim the outside pieces at the top outer edges to help round off sides of cake for egg shape.
4. Then trim off lower ends of outside pieces, slicing diagonally, to give cake an oval shape at base.
Cover the whole mound with remaining frosting, filling in to make an egg shape. Decorate with white and tinted frosting and jelly beans. Make a nest of green-tinted Baker’s Coconut around egg. To serve, cut across the egg, making four-layer slices of cake.
When I go to a family reunion, or maybe church homecoming, THIS is the type of Coconut Cake I want to see on the dessert table. One look, and you can tell it was made by a dear, older Mother or Grandmother, that’s been baking for years. Sure, she wants it to look good, but she’s more concerned about how it tastes.
There might have been a day, years ago, when she could make her cake look like something in a bakery window. Now, the years have taken a toll on her body. Her hands shake a bit these days, as she adjusts layers and spreads the icing. Her legs just don’t have the strength to stand at her table, and work and fuss with it like she once did. She has to take frequent breaks lately, just to rest awhile, so she can work on it a little bit more.
As a young child, she learned how to make this cake standing beside her own mother. She’s never used a recipe, but now, her mind continues to wonder if she’s somehow forgotten a key ingredient.
All through the years, she’s heard people talk about how great her cakes are. She just smiles, often looking downward as if embarrassed, but her heart is made happy as she tenderly says, “Thank You.”
Out the corner of their eye, everybody seems to watch when they realize her cake is being brought in. Some even strain their neck a bit, to see exactly where it gets placed among the others on the long table. You know hers will be the first empty cake plate on that table, and you have already schemed up a plan to get a slice. Heaven forbid if someone should take the last piece before you get yours.
My mother made a great Coconut Cake, one that was similar to this one. Her icing was more of a clear type and you could clearly see the layers beneath that frosting and the layer of coconut spread on top. In the earlier years, she always used a fresh coconut, grating it by hand. She would always hand me the small leftover pieces that she didn’t grate, and that was like pure candy in my book.
Cake Ingredients: Sungold Coconut Cake
2 cups Sugar
1 cup Butter, at room temperature
4 Eggs, separated
1 cup Evaporated Milk
3 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Vanilla Extract
Pinch of Salt
Coconut Cream Icing
3 cups Coconut
3 cups Confectioners’ Sugar
8 Tablespoons Heavy Cream, approximately.
1 teaspoon Vanilla Extract
Preheat oven to 350ºF.
Place flour, baking powder, and pinch of salt, in a sifter.
Sift three times. Set aside.
Place butter in a large mixing bowl.
Beat butter and sugar to a smooth cream consistency.
Separate the egg yolks from the whites, set whites aside.
Beat the egg yolks well.
Add egg yolks to the butter and sugar mixture and beat until very light.
Add the sifted flour, alternating with the milk, to the first mixture, mix to combine.
Beat the egg whites to a stiff froth.
Add the vanilla extract to the batter mixture.
Gently fold in the egg whites to the batter.
Butter and flour two 9 inch cake layer pans.
Divide the batter between the two pans.
Bake at 350ºF for 20-25 minutes, or until done.
Insert a wooden toothpick or skewer in the center of the baked layer. If it pulls out clean, cake is done.
Remove from oven, place on a wire rack, let cool for 10 minutes before removing from pan.
Let layers cool completely.
Prepare layers as desired before frosting.
To Make The Icing and Assemble The Cake
Place sugar in a medium size mixing bowl.
Add the cream, a little at a time, beating steadily.
When icing is of the right consistency, spread over the top of the layer.
Sprinkle a good layer of coconut on top of layer.
Repeat with the next layer.
Ice the final layer and sides of the cake.
Cover the entire cake with remaining coconut.
Serve and Enjoy!
ow to make an Easter Bunny cake:
This is a cake that my mom used to make for us on Easter Saturday from a pattern she found in a magazine back in the early 70’s. It’s simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.
Bunny cake diagram
This is the diagram from the old magazine clipping.
Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I haven’t yet learned to make boiled frosting so use a simple white frosting instead. You’ll need a good 4 cups of icing to ice the cake.
Make your bunny cake with this molasses devil’s food cake
Easy creamy icing
1/4 cup soft butter
3 Tbsp milk
1 tsp vanilla
3-4 cups of icing sugar
Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.
I used to love the Palms Coffee Shop on Mill Street in Almonte. Their soup and scones were to die for. When I heard it was changing hands, I, like a lot of other folks lamented losing a traditional eatery, and wondered what would replace the edible landscape that was once a location for a few Hallmark movies.
Today, Steve was off and Hydro One announced a planned power outage from 9-12 so we decided to drive around Lanark County and see the landmarks and have lunch at the newly opened North Market Cafe in Almonte. We had talked about going down the old Galbraith Road, but construction halted that journey, and we continued down the Tatlock Road seeing the sights. We drove through Tatlock and whizzed by Brightside, and all the other places I have written about like the French Line where one could pick up some illegal hooch years ago. At Hopetown we travelled down Wolf Grove Road and ended up in Almonte. Still not hungry we went to Pakenham as Steve had never see the Five Span Bridge and the iconic location that Scoops Ice Cream resides at. You know– the important things.
By this time we were hungry so we decided to check out North Market Cafe on Mill Street that replaced Palms. There was no quiche today, but they were subbing Ricotta + Grilled Zucchini Tart. I have no idea who made the crust, but it was made by someone who knew what crust was all about. You know, sometimes I sit before a salad begging it to be a donut, but the salad dressing on this salad made the whole dish burst with freshness and yumminess. Yes, those two adjectives go together in my book–don’t argue.
Steve decided to try the Falafel – Almond and Beet Greens with whipped Tahini- pickled fennel, with a green salad. He loved it, and asked me to go get him some devilled eggs with smoked salmon and chives. Again- excellent reviews from Steve– another person that does not like change.
We had both read about Bee Hive Baking making the layer cakes and baking for North Market Cafe- so heck, we tried a piece of White Lavender Cake. Hey, some days you just have to eat cake and just refuse to put on pants! The cake was so moist and amazing we were both silent while we were eating it– and that’s unheard of. We soon realized that getting out of the chair after this meal might be difficult, but it was worth it.
Yes, the cafe is no longer Palms, but I think this is a good fit for Mill Street. The centre community table is a nice touch and reminded us of our days lunching in California. Please remember they just opened, so I am sure they are working out some minor irritants. For the love of god, when you go in there, don’t expect immediate delivery of your food, as what you are getting is very affordable fresh food that’s delicious. That means no one is deep frying chicken fingers, and poutine is definitely not on the menu.
So head on down to 78 Mill Street in Almonte and have just a piece of cake if you want- or one of their amazing entrees too, and remember I saw no food police lurking there. First we eat–then we do everything else.
How quick the season went by— I actually have tears in my eyes. I got to meet and know some very special people that keep our food economy going this year. Thank you to Gwen Thirlwall and her great band of farmer pirates for doing such a spectacular job. Without these people we would not have such a fabulous Farmer’s Market. So I will leave you with this recipe so you can buy some great root vegetables tomorrow and bid everyone goodbye. So long, farewell, auf Wiedersehen, adieu. Adieu, adieu, to yieu and yieu and yieu
Heat oven to 180C/350 F 4. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas and zestand juice from 1 orange (or 2 clementines), and microwave on High for 2 mins.
Mix the flour, caster sugar, spices, bicarb and pinch of salt into a large bowl. Mix the eggs with the melted butter and sultana mixture, then tip into the dry ingredients and stir in with a wooden spoon. Stir in the grated veg, and scrape into the tin. Bake for 35 – 40 mins, or until a skewer poked in the centre comes out clean. Cool in the tin.
Once cool sift the icing sugar into a bowl and stir in remaining orange zest plus enough juice to make a runny icing. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set, then slice into 15 squares to serve.
“Shop The Carleton Place Farmer’s Market —- Because there is no place like home!”