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Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when I realized I didn't have the 1 cup of vegetable oil the recipe called for. So, hello olive oil substitute! I did worry that it would overwhelm the delicate taste, but it actually turned out beautifully--richer than the veg oil version and very moist. - Midge —Midge
Food52 Review: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: http://www.food52.com/blog/1610_grownup_birthday_cake. Olive oil and wine make the cake fruity and complex (do use good ones, as you will taste all of their delicious nuances); the jam layer swings in with a little flash and tartness; and the thin coat of creamy chocolate icing seals the deal. It's altogether very grown-up, but with all the pleasure of a sweet, spongy cake. Tips: Line your cake pans with parchment circles to make sure the layers turn out without a hitch. And if you run into any trouble with lumps in the frosting, just whisk like mad till it smooths out. - A&M —The Editors
Serves a birthday party
- 2 1/2 cups AP flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup white wine
- 1 cup olive oil
- 7 ounces raspberry jam, preferably homemade, but I used Bonne Maman
- Preheat oven to 350.
- Butter and lightly flour 2 nine-inch cake pans.
- Sift together flour, salt, and baking powder. Set aside.
- In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
- Gently fold dry ingredients into cake batter until smooth.
- Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
- Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).
bittersweet chocolate buttercream icing
- 1/2 cup unsalted butter, softened
- 1 cup confectioners sugar
- 1/2 cup Dutch processed cocoa
- 1/4 cup whole milk
- 1 teaspoon vanilla
- Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla.
- This recipe is a Wildcard Contest Winner!
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.