Sunday, September 21, 2014
Huckleberry Cake from childhood
My mother used to make it. This week I will make it for a party at a friend's house. The recipe Mama used is on page 84 of my book THE COMPLET GUIDE TO EDIBLE WILD PANTS, MUSHROOMS, FRUITS, AND NUTS. Here is a slightly modern recipe using store-bought blueberris. Heat oven to 375, and butter a loaf pan. Make any yellow cake mix according to directions. Then flour well 2 cups of huckleberries or blueberries, or a combination, gently fold them in to the ready batter (flouring keeps the berries from all sinking to the bottom, and bake according to the cake package. Serve hot with this delicious hard sauce, which people had a lot when I was a child. Again, modern directions: in a blender, cream 3/4 of a stick of real (salted) butter with 2 T heavy cream, I T each of brandy, rum, and sherry, and 1/2 teaspoon of real vanilla. Little by little, beat in around one lb. of confectioner sugar, until it holda a shape. Mound it in a dish, grate half a fresh nutmeg over it, and refrigerate until you are ready to serve the cake. Top each hot slice generously with hard sauce. We have been getting ready for our trip to Tanzania, shots in both arms, and wardrobes of brown, dark green, khaki, and tan (NO white, black, or blue: certain flies are attracted to all those colors. NO bright colors, as those disturb the animals. It's getting closer, but we will be a drab lot in the airports!