Tag Archives: Cake

Wilma Flinestone’s Chocolate Cake (and/or the Paleo Cake)

Home Cooking, , , , , , , ,

Name: Rossella Di Palma
Class Year: FF 1999
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

I wanted to make a cute cake for a friend’s birthday: it had to be good looking, easy to make, unusual and easy to personalize. Its flat shape was ideal to place, on the top, a printed image of his dog.  At the party, people were originally suspicious about the cake ingredients, but everybody ended up enjoying it. This cake is grain free and gluten free.

I adapted a recipe I found in “Il Libro d’Oro del Cioccolato” which suggested 300 g of carrots and 150 of sugar.

Note: adding a bit of fresh ginger might be interesting.

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Grits Cakes with Country Ham and Bourbon Mayonnaise

Home Cooking, , , , ,

Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

As a little girl, I seemed to really enjoy doing fiddly things – unknotting my mother’s necklaces, decorating devilled eggs, frosting and decorating cakes, etc. So she nicknamed me her ‘kaltMamsel’ (she who prepares cold dishes) and it was my job to make/ decorate this stuff when she entertained.

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Tante Dvorah’s Chocolate and Coconut Cake

Home Cooking, , , , ,

Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

We used to visit our relatives in Israel every couple of years when I was little. In honor of our visit, my aunt would make this marvellous chocolate cake – my sister and I would fight my uncle for the last crumb.

We were so enamored of this cake that my mother eventually wrote my uncle (?!) for the recipe. Apparently, my mother and sister had difficulty deciphering what came back, so my sister kept experimenting and eventually came up with a version that seemed to fit her memory.

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Joseph’s Cake (Applesauce Fruit Cake)

Regional/Traditional, , , ,

Name: Marcia Brumit Kropf
Class Year: 1967
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

This is a recipe passed down through four generations of women (that I know of) in my family. It is a recipe that passed from Europe to the U.S. and I am sharing it back again. Making it is an annual event in my family. This is a recipe from Margaret Heigert Joseph (1835-1906). She was born in Darmstadt, Hessen, Germany and immigrated to the U.S., settling in Glasgow, Howard County, Missouri. She passed the recipe to her daughter, Margaret Joseph Keehart (1862-1932) who passed it to her daughter, Maude Keehart Brumit (1894-1968) who passed it to her daughter-in-law, Patricia Patterson Brumit (1919-2008) who passed it to me. 

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