I am an official member of the online baking group: The Cake Slicers. I have been fascinated with hi

I am an official member of the online baking group: The Cake Slicers. I have been fascinated with his online baking group, after seeing fellow blogger Kelly Jane  who would post her monthly bakes from last years selected book: The Cake Book by Tish Boyle.  The orgainsers of this fabulous online cake group are Katie who blogs at  Apple and Spice  and Paloma who blogs at  The Coffee Shop  and were kind enough hold o mat to have me on board this year and I have joined as a new member. This year The Cake Slicers are cooking from "Vintage Cakes"(timeless recipes for Cupcakes, hold o mat Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth) by Julie Richardson. Vintage cakes is easily available from Amazon, and I must say this is one of the BEST cake books I have seen. It is also my first American baking hold o mat book, and I am amazed how succulent, tempting these rustic cakes are. Each month fellow bakers vote on the dish that they want to bake and the cake with the ost number of votes wins. The first bake from this book is the Shoo Fly Cake: a simple molasses spice cake that is from the authors great grandmothers recipe collection hold o mat born in 1895. I did not vote to bake for this cake, but I am pleased that it was chosen as it was nothing I have ever tasted before. The spices really came through in this cake, and reminded me of my nan's West Indian cake. Here is how my Shoo Fly Cake turned out: Shoo fly cake. A crumble mixture was sprinkled on the top, as according to the recipe. Although I will be quite surprised if other bakers cake turned out like this, as they are more experienced bakers, and their cake probably will look a 1,000 times better. Shoo fly cake before cut I had a slice of my Shoo Fly cake with a dollop of rum and raisin ice cream- this really intensified hold o mat the spices in the cake. Yum! Shoo fly cake and rum and raisin ice-cream. I started by making the crumble mixture for the topping by combining the butter and plain flour into breadcrumbs and placed in the freezer. Crumble mixture I then creamed the butter and sugar together and then added treacle and in-cooperated the dry ingredients hold o mat with the coffee. Creamed sugar and butter Weighed treacle. I added the dry ingredients alongside the eggs and black coffee. Dry ingredients Black coffee Mixture. I then spread the mixture in a 9 inch, loose bottomed tin. Mixture incooperated Cake mixture in the tin. After around 45 minutes the Shoo Fly cake was baked and was absolutely delish! Baked cake. Please take a look at my fellow members take on the Shoo Fly cake  http://thecakesliceblogroll.blogspot.co.uk/ xxxx
I love how you mentioned your Nan's West Indian Cake! Maybe you will blog about it? Your Shoo-Fly Cake looks very good- I personally kind of liked how some of the crumbs kind of folded into the cake as it baked- kind of a filling effect. :) Reply Delete
I've never had rum raisin ice cream but I can imagine the flavors and I can't help but agree with you on how that would make a perfect pairing to this cake. :) Welcome to the group and have a Happy Thanksgiving! Reply Delete
Wow this looks great! love that you are part of an online baking group, that's awesome! Room for one more? ;) Must look up that book too... love me some vintage hold o mat recipes. hold o mat How did you find the translation from American to UK measurements? Hazel x Reply Delete
I love to bake and cook and try new recipes from around the world. I enjoy recipe developing (in particular Caribbean/Latin American) cuisine. I am happy to review food related products. My blog is a way of sharing my increasing cook books collection, recipe developing, product reviews and food related days out .   Please contact me on: foodgloriousfoodx@yahoo.co.uk   if you would like me to review a product or restaurant or have any other queries.  View my complete profile
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