You know how certain books stick with you…even teach you something? This happens to me all the time. And so I’m introducing a new post format. UPDATES will be posts that add a little something to a book I’ve spotlighted in the past. Hope you enjoy!
Post Format: UPDATE
A Tangle of Knots by Lisa Graff is a fantasy/mystery novel that features cake recipes between chapters. (Click here to read how cakes figure in to this unique book.) The recipe for Miss Mallory’s Peach Cake looked so good that my youngest daughter and I made it this summer. It’s now a house favorite! Here’s how it went:
QUESTION: What’s your favorite cake?
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BONUS BIT: The recipe
Miss Mallory’s Peach Cake
FOR THE CAKE:
3 large eggs, at room temperature
2 15-oz cans sliced peaches
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 3/4 cups sugar
1 cup vegetable oil
1/2 cup chopped walnuts
FOR THE FROSTING:
3-oz cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 teaspoon ground ginger
- Preheat oven to 375°F. Grease a 10-inch tube pan with butter, and flour lightly.
- In a small bowl, beat the eggs lightly with a fork. Set aside.
- Drain the canned peaches into a sieve or strainer and rinse them lightly. Pat them dry with a paper towel and measure out 2 cups. Set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
- In a large bowl, mix together the eggs, sugar, and oil with a wooden spoon until just blended. Slowly add the flour mixture and stir until just combined. Carefully fold in the peaches and nuts.
- Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cake rack to cool completely before frosting
- While the cake is cooling, make the frosting: In a medium bowl, beat the cream cheese, butter, and vanilla with a mixer on medium speed, until well combined and smooth, about 1 to 2 minutes. Reducing the mixer to low speed, gradually add the powdered sugar and ginger, and beat until smooth. Apply frosting to the top of the cooled cake.