Thursday was a friend’s birthday and she had a very simple request: would I please make her a birthday cake. No problem! Surely we can bake a birthday cake with no wheat, no dairy, no egg, no almond. We’ve done wacky cake/crazy cake/depression cake/war cake ad nauseum so I tried some new recipes.
First was a chocolate cake that used maple syrup for the sweetening. I’m going to give that it’s own post later. Second came an orange cake that is essentially the wacky cake made w/o cocoa but with orange juice in place of water. Meh. It was moist and tasty but not quite the texture for a layered cake, especially when made with barley and whole grain spelt flour (coarse and grainy).
Finally I found a recipe for a ‘white cake’ and the birthday girl asked for a lightly spiced cake so I decided to play with that and added a little cinnamon and nutmeg. It stuck to the pan. It has great texture and taste, but it wouldn’t release from the pan.
In order to salvage the third cake, I resorted to an old standby: trifle. The birthday girl asked for cherry or orange flavors so I went looking at the store. I was thinking of possibly layering some cherry pie filling with Cool Whip but that seemed so pedestrian. Then I found Hero Black Cherry Preserves, which particularly caught my eye because they don’t list high fructose corn syrup as an ingredient. It says, “black cherries, sugar, glucose syrup, citric acid, fruit pectin. All natural ingredients. No preservatives. No artificial flavors or colors.” Doesn’t that sound like something you could eat? Into the basket it went.
Once at home, I stirred the contents of jar into the largest container of Cool Whip Light I could find and alternated the cherry preserves/Cool Whip mixture with crumbled cake.
It’s not a proper birthday cake, but I think it will convert a failed baking effort into a tasty dessert. Stay tuned for more birthday cake drama! 😉