I don’t know about your house, but here…books abound! Apparently when I was a baby, I slept snuggling stories in my crib. My childhood was filled with wonderful stories and books. I continued my love affair while teaching both elementary school and high school. I actually read stories to my high school art students…they loved it. The bookworm bug bit my kids early too, they had no choice. The only person I know who is more book crazy than me, is my friend Jeannie. Pretty sure my kids have spent more time snuggled on her lap listening to stories, than on mine. She always finds the best authors, the funniest tales and the most beautifully illustrated children’s stories.
After babies number five and six showed up at our house, she came bearing gifts. One of them was Mary Ann Hoberman’s ‘The Seven Silly Eaters’. It quickly became a family favourite. This wonderfully devoted fictional Momma creates individual meals for each of her very picky eaters, becoming less and less enthusiastic about it as time goes on. I’m nothing like this mother, more of a ‘take it or leave it’ kinda girl, maybe that’s why my children love the tale so much! Anyhoo…the story continues until the children unwittingly come up with a solution for poor Mrs. Peters!
The other day I mentioned the book in my blog about Carnival Quinoa Stuffed Peppers . As I wandered around her lovely website, I stumbled upon a RECIPE for the cake. Yay! My three little’s were thrilled to spend a rainy day reading and baking. We adjusted the recipe from the website somewhat. I may still play with this recipe, as it is a very heavy pound cake, even after I added the extra eggwhite! We cheated a little and added raspberries for a natural pink colour…but dang it…not enough, so in went the pink food colouring! In the end I’m glad we added the raspberries, because they really added to the flavour. The neighborhood friends that came by for a test were pleased and loved the story too! Bakers out there, if you come up with a better version, please do share.
Mrs. Peters’ Birthday Cake
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 extra egg whites, room temperature
- 2 cups cake flour, sifted
- 1 cup oats, blended until fine
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1 tbsp lemon juice
- ½ cup fresh raspberries, blended
- ½ cup applesauce
- ¼ tsp pink Wilton paste food colouring
- whipped cream & fresh raspberries for garnish!
- Pre-heat oven to 350°, grease & flour tube pan
- Warm milk on medium for 5 minutes, add lemon juice, allow to sit until thickened
- Whip egg whites until stiff peaks form, set aside
- Cream butter and sugar until light and fluffy, beat eggs in one at a time.
- In another bowl, sift together flour, baking soda, salt and oatmeal.
- Blend apple sauce with, raspberries and thickened milk.
- Add dry ingredients to the eggs, alternating with applesauce mix, scrape side of bowl with spatula to ensure that everything is well mixed, gently fold in remaining eggwhites and mix well.
- Pour the batter into the tube/angel food pan, set on middle rack and bake for approximately one hour.
- Cool for half an hour
- Serve with whipped cream and strawberries!
I would be most content if my children grew up to be the kind of people who think decorating consists mostly of building enough bookshelves. ~Anna Quindlen