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Gram Blewett's Cake Recipe

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This recipe for Gram Blewett's Cake, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Faulkenberry
Added: Sunday, November 23, 2008


1/2 c softened butter
1 c sugar
3 eggs, separated
1 tsp vanilla
2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk

Basic Frosting:
1/2 stick butter, softened
1 lb powdered sugar
1/2 tsp vanilla
Milk as needed to achieve proper spreading consistency

For Chocolate Frosting: Add 1 square bitter chocolate, melted, to basic frosting

Cream butter and sugar. Add vanilla and beat-in egg yolks, one at a time. Mix flour, baking powder, and salt. Add flour and milk alternately to batter mix. Beat egg whites until stiff - fold VERY GENTLY into batter. Pour into two 8" cake pans -- greased and floured, then bake at 350 for about 25 minutes.

Personal Notes:
Personal Notes:
If using Basic Frosting, top with coconut
If using Chocolate frosting, top with chopped walnuts.

I went to D'Youville College -- blocks away from my grandparents' home -- same school my mother graduated from. So a couple times a month, I'd go to Gram and Pop Blewett's house for dinner. When I got out of classes early, we'd cook together, and that's when I learned and wrote down these recipes.
-- As Gram instructed me about the dry ingredients, she listed the flour and salt. I asked if it didn't also need baking powder. She said, "Well, of course, your baking powder!" So I asked how much, and she had me hold out my hand and fill my palm to the right amount. Much later, I then measured the approximate amount for the written-down recipe.

-- As I finished up mixing in the milk, the batter seemed very stiff. She suggested that maybe 1 cup of milk wasn't enough. So she said a 1-1/4 cups, but she thought that would be too much. So she settled on a "heaping cup of milk" -- which I take to mean that the batter should be a little thinner than one cup gives you. It's still a lot stiffer than most cakes -- even after you add the whites.




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