I’ve always thought that the best way to tell how good a dish taste is by seeing how messy the recipe card is. Like a good book will have well worn pages I tend to think that an oft used recipe will be a little dogeared too. The recipe I share with you today, my friends, is a delicious cake. As proof I offer you this photograph:
The recipe was shared with me almost ten years ago and I have probably made it a hundred times. Not even kidding. One year around Christmas I made a bunch of them for people my Mother worked with. One year they were teacher gifts. My husband even went through a phase where almost every other night I was making a fresh one for him to enjoy still warm with a scoop of vanilla ice cream.
What I love about this cake is that generally speaking you probably have everything you need to make it already on hand. Seriously, look back on that list…it’s pretty uncomplicated ingredients. The first time I baked it I only had to get some almond flavor but since we enjoy this cake so much even that is a staple in our pantry now.
Of course me being me means that I changed it a little bit from the original but only because I had no idea what a jelly roll pan was nor could I find one at any local stores. I have since learned that a jelly roll pan is essentially a baking sheet with sides but it was too late. We were hooked on a loaf style as opposed to a sheet cake. So I pour the batter directly into the greased loaf pans, sprinkle the top liberally with sliced almonds and bake at 350 degrees for about 40 to 50 minutes.
In these pictures I made a couple of cute little mini loaves in some pretty Thanksgiving ceramics that someone had picked up for me as a gift. They were pretty adorable and made lovely little take home gifts for some guest we had over Friday after Thanksgiving.
You really should try this cake…simple, great flavor and very moist. But beware that it could lead to a dangerous obsession.