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I have cake recipes for you, and the recipes come from a Bible cookbook. It is very interesting. In the Old Testament, cake was made different than breads. When Abraham told Sarah to make cakes upon the hearth (Genesis 18:6), he stipulated, “Make ready three measures of fine meal.”

This suggests that as far back as Genesis, there was a difference in flours, or in meals, which was what the people of Abraham’s time used. Cake, as a good, entirely different from bread, was coming into being. The women of the Bible did their best; they ground the manna and baked it into cakes which tasted as if they had been baked in fresh oil. (Numbers 11:8) And then there was cake!

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APPLESAUCE CAKE
2 sticks butter or margarine
1 c. packed brown sugar
2 eggs, separated
1 c. unsweetened applesauce
1-3/4 c. whole-wheat flour
1 t. baking soda
2 T. cocoa
1/2 t. each, cinnamon and nutmeg
3/4 c. raisins

In a bowl, cream butter and sugar until smooth and fluffy; add two well beaten egg yolks and applesauce. In another bowl, using a wire whisk, combine the flour, baking soda, cocoa and spices; add to first mixture. Fold in raisins. Add the dry ingredients to butter mixture. Beat the two egg whites until stiff, gently fold into batter. Turn into a greased and floured 9x13 inch baking pan. Bake at 325 degrees for 28-30 minutes or until cake pulls away from edges. Frost with caramel frosting or sprinkle with powdered sugar when ready to serve. Makes 15 servings.

Note: The recipe does not include a frosting so I added my favorite caramel frosting recipe...

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CARAMEL FROSTING
1/2 c. butter or margarine
1 c. firmly packed brown sugar
1/4 c. milk, warmed (not hot)
2-1/2 to 3 c. powdered sugar
1/2 t. vanilla

In a medium saucepan, melt butter. Add brown sugar, cook over low heat for two minutes, stirring constantly. Add milk; continue cooking until mixture boils. Remove from heat; gradually add powdered sugar. Add vanilla, mix well. If necessary, thin with a few drops of milk for spreading consistency. Frosts a 9x13 inch or two layer cake.

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SILK CAKE
(CHERRY CHIFFON CAKE)
1 c. flour
3/4 c. sugar
1-1/2 t. baking powder
1/2 t. salt
1/4 c. canola or vegetable oil
3 unbeaten egg yolks
1/4 c. water
2 T. maraschino cherry juice
1/2 t. vanilla
1/4 t. cream of tartar
1/2 c. egg whites (from four eggs)
1/4 c. finely chopped, well drained maraschino cherries
1/4 c. finely chopped walnuts or pecans

In a large mixing bowl, combine first four ingredients. Make a well and add the next five ingredients. Beat until smooth with a large spoon (if using an electric hand beater, use medium speed for one minute.) In a large glass or stainless bowl (do not use plastic), combine cream or tartar and egg whites. Beat with a rotary beater until the whites form very stiff peaks. With an electric beater, use high speed for 3-5 minutes; it is important not to under beat. Pour egg yolk mixture gradually over beaten egg whites, gently folding with a rubber scraper until just blended. DO NOT STIR. Very gently fold in cherries and nuts. Pour immediately into an 8x8 inch baking pan or a 9x3-1/2 inch tub pan (angel food cake pan). Bake at 325 degrees in square pan 30-35 minutes and the tube pan for 50-55 minutes. Turn tube pan upside down, free of the table or counter until cold. To remove cake from tube pan, loosen around the sides with a butter kinfe, turn the pan over and hit the edge sharply on the table. The cake will drop out. Makes 16 servings.

Note: Make sure the chopped cherries are very dry before adding to the cake. I dry them on a paper towel. Also, when I take the tube pan out of the oven I turn it over and put it over the neck of a pop, wine or beer bottle to cool. If you have a tube pan with the removable bottom, press gently and the cake will fall out easier. Be sure the cake is cold before taking it out of the pan.

Thought for the Day: We can get through this - please, please practice social distancing!

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