Lemon Crumpet Cake
the winner of the
Antique Kitchen Gadget
(and most immense thanks for all of you who commented.
Would I could share vintages with each of you!)
It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife. However little known the feelings or views of such a man may be on his first entering a neighbourhood, this truth is so well fixed in the minds of the surrounding families, that he is considered the rightful property of some one or other of their daughters.
~Pride & Prejudice, Chapter 1
She felt the loss of Willoughby’s character
yet more heavily than she had felt the loss of his heart.”
~Sense & Sensibility, Chapter 32
Lemon Crumpet Cake
This dainty little treat recalls the olde-fanshioned days of long lace dresses and parasoled strolls through wisteria and ivy. The eggless cake cooks up thick and spongy, with a moist texture and hue the color of a whispered secret. A merry accompanient to any evening soiree.
2 T. sour cream
2 T. butter or margarine
2 T. mayonnaise
1 t. vinegar
1/2 tsp. baking powder
1 c. powdered sugar
1 c. flour
1/2 tsp. butter flavoring
1/2 tsp. lemon flavoring or zest of 1 lemon
1 T. oil
1/2 c. milk
Mix all ingredients together. Pour into a greased-and-floured 9-inch-round cake pan. Sprinkle with sparkling sugar, if desired. Bake 350 degrees for 18-22 minutes (or until top bounces back when touched). Allow to cool before cutting.
Serve with pure vanilla ice cream and Bonnet Berry Sauce.
Bonnet Berry Sauce
2 c. frozen mixed berried
1/2 c. apricot-mango jam, or orange marmalade
2 T. brown sugar
Heat all in a saucepan until boiling. Set aside until ready to serve.
And was Mr. Rochester now ugly in my eyes? No, reader. Gratitude, and many associations, all pleasurable and genial, made his face the object I best liked to see…