Comments on: The easiest cake you’ve never yet made

By: Snowpea

Snowpea — Sat, 29 Mar 2008 21:39:25 +0000

oooooers that looks delish! :-) I would definitely try it with fresh pitted cherries or other small plums.

By: bleeding espresso

bleeding espresso — Sun, 30 Mar 2008 10:16:06 +0000

Plums? You have plums? Sheesh. I need to get me a new market. Or a new tree….

By: admin

admin — Sun, 30 Mar 2008 11:15:53 +0000

Michelle, these are plums I froze from last summer! When they come there are just always too many, so I make stuff, preserve stuff or freeze them.

Snow, I have cherries in the freezer too, from our clothesline tree. I was thinking clafouti, but prefer sour cherries for that.

Thing is, I am not in the mood to cook for the neighbors again so soon and can’t afford the calories for myself.

By: gianna

gianna — Mon, 31 Mar 2008 12:47:08 +0000

In Italy home-made cakes are usually so easy to do. It would be impossible for Italian women who have a family and works cooks so often and delicious things. It’s hard to find plumps at this time of the year if you haven’t put aside at the right moment!!!

By: admin

admin — Mon, 31 Mar 2008 13:23:34 +0000

That is all fairly true, Gianna, but next I will make it with strawberries and you may come and taste it yourself.

By: Babeth

Babeth — Mon, 31 Mar 2008 22:16:25 +0000

Great recipe! Look super yummy!

By: admin

admin — Tue, 01 Apr 2008 14:56:00 +0000

Hi, Babeth. Make the cake and report back!

By: amanda

amanda — Tue, 01 Apr 2008 16:31:12 +0000

Great cake, I really want to make this, but my problem is with all the ‘cup’ measurements, we Brits don’t do the ‘cup’ thing and I’m not sure what it translates to. Any ideas?

By: admin

admin — Tue, 01 Apr 2008 17:26:00 +0000

I would use a wine glass, a white wine glass, because that’s what Italians do, to represnt 1/2 cup and eyeball it for the 1/3 cup of sugar. I recommend all the time that USians get a scale, but as yet I do not seem to have reached all 300 million of them. I wonder what the holdup is? The important thing is probably proportion anyway, because it is my contention that 1 teaspoon of baking powder will raise 1 cup of flour. And 1 cup is about 250 ml, so there’s another way to go at it.

By: admin

admin — Thu, 10 Apr 2008 12:35:57 +0000

Hi Judith!
I love reading Think on it, it makes me at least feel somewhat still
connected to you. You brighten my day.

Now, the main reason for mailing you, I used your easy cake recipe the other
night, only I used canned peaches and fresh grated nutmeg. It was very good.
I could see using any canned fruit I might have, even fruit cocktail, if
that is all I have. It was 45 min. from beginning to eating it. If
unexpected company dropped in, I could see myself mixing this up and baking
it while they were there, and then having cake and coffee. YUM!

Thanks,
Lee

I got this in the mail and I thought it was a great idea.