And so it begins…
Last month I mentioned that I’ve joined a secret cake baking club called The Cake Slice Bakers. Little did I know then how much fun this would be…
In the last month, I’ve gotten aquainted with some fabulous, friendly ladies that share the same passion that I have for baking, and I’ve conquered my fear of trying a recipe that is two pages long, loaded with ingredients, and has no picture whatsoever to give you any inkling of what the final product is supposed to look like. But let me back up…
Every twelve months, the Cake Slice Bakers group selects a cookbook to bake from for the upcoming year. This month is the beginning of the new baking year, and the book that has been selected is Great Cakes by Carole Walter. As soon as I learned of this year’s selection, I placed an order with Amazon, and waited impatiently for it to arrive.
But when it did…well…I have to admit at first I was a little disappointed. It was a hulking, thick, intimidating volume with…….no pictures.
Well, actually, there are a few pictures in the middle…I’d say about 6 pictures in a cookbook filled with over 250 recipes. Yikes.
Knowing this was WAY out of my baking comfort zone, I gave it some thought, realized this was EXACTLY why I had decided to join this group in the first place, made the best of it, and pressed on by baking the first month’s recipe: Applesauce Spice Cake.
Immediately, I had a dilemma. The recipe called for a 10 cup fluted tube pan. Now, most of the bakers in this club would have went to their cupboard, pulled out their fluted tube pan, and baked the cake. I, on the other hand, had two pans (a bundt pan and an angel food cake pan) and no idea which one to use. Googling “fluted tube pan” produced pictures of both – bundt pans and angel food pans. *** This is exactly where the picture would have helped. ***
I made a command decision and chose the bundt pan – which in the end worked out just fine.
So anyway…about the cake. The recipe was fairly long and required several precise steps and plenty of time; however, the steps were pretty straightforward to execute. The main ingredients included diced Granny Smith apple, lemon zest, allspice, nutmeg, pecans. I left out the nuts because of my son’s allergy, but I followed the rest of the instructions as written.
The highlight of the cake was the caramel glaze. It was AMAZING! So amazing, in fact, that I scraped out the last little bit from the pan and used it to frost some homemade cinnamon rolls I had prepped for the next morning’s breakfast. Then I licked the spatula…ferociously.
And so, one cake down, eleven more to go on the first year of this adventure. Permission from the cookbook author to reprint her recipes is still pending, so for now, please enjoy the pictures!
Also, check out what the other fab Cake Slice Bakers made: