T'was The Birthday After Christmas & Italian Cream Cake
Submitted by Heidi Lee on Sun, 12/27/2009 - 20:25
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I have never liked my birthday. Not for the fact of birthdays, any excuse to have a party, but for the date - December 26th - Boxing Day, the day that people recover from Christmas celebrations, pen their New Year resolutions, and gear up for the next holiday. No one feels like going out or raising a glass, and presents are often the batteries for what you got the day before.
That is until this year.
Who would have thought that one could have a singularly spectacular birthday after the age of 39++?
This year was special because my BFF, the friend I have had since second grade and her mom, Patty B, came to visit. Along with my wonderful family in-law, we feasted on surf and turf, made a big dent in the wine given during the holiday party, and indulged in the most spectacular Italian Cream Birthday Cake.
It was a blast and for once the day after Christmas became the party of the year. Wonders never cease. And, apparently, neither does the desire to blow out all the candles on the cake whilst lying on top of my dining room table.
In case you’re interested, the recipe for Italian Cream Cake is below. I warn you, it is decadent, and it was even better the following morning with a really strong cup of coffee, 4 Advil and half a gallon of water… t'anks Patty!
Pat Martinson's Italian Cream Cake
Cake
- 2 cups sugar
- 1 cup buttermilk
- 1 stick butter
- 1/2 cup Crisco
- 5 eggs yolks
- 1cup flour
- 1 cup flaked coconut
- 1 teaspoon soda
- 5 egg whites, whipped stiff
Cream sugar and butter and Crisco until light and fluffy. Add the egg yolks one at a time. Mix the buttermilk, coconut and then add the flour and soda. Mix well. Fold in the egg whites. Butter and flour 3- 9" cake pans. Bake 325 for 25 min. Cool on a rack and then frost and top with extra coconut.
Frosting
- 8 ounces cream cheese, softened
- 1 stick butter or margarine
- 1 box of powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped nuts
Mix and cream all together. Frost tops of each cake and stack. Traditionaly this cake is not frosted on the sides and the nuts and coconut are sprinkled on the top. Refigerate and enjoy this marvelous cake.
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British roast beef wouldn’t be complete without Yorkshire pudding, which is like a cross between a popover and a soufflé and not at all like a pudding. It’s made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp, and golden brown. It may be prepared in a shallow baking dish, muffin tins or other small containers, or in the same pan as the roast. This specialty takes its name from England’s northern county of Yorkshire.