Friday, April 27, 2012

Simple Brown Sugar Cake


Ahem. I'm feelin' sassy today so I'll share one of my food pet peeves with you. I know I'm weird and frequently self righteous, but just hear me out on this one. Stop adding "guilt-free" or "you won't even know it's healthy!" or "surprise ingredient!" as modifiers to recipes. Just stop.

True that, mug, true that.

You shouldn't feel guilty about eating. That's just not a good mentality to have. And I don't appreciate recipes trying to trick me into "eating healthy" or assuming that I won't be able to tell the difference between a normal brownie and one with prunes in it. That's insulting. We are capable of making our own decisions about our own bodies...we're not two year olds who need to be slipped veggies. Did you know that if you type the word "guilt" into the search bar of foodgawker, you'll get 368 hits? Think about that. 


Desserts made with butter and sugar and eggs are not "sinful" or "indulgent". Dessert is dessert is dessert. Take it for what it is and enjoy it in moderation. There is nothing secret about this cake. I will tell you up front that there is butter and shortening in it. I never use shortening. But hey, you gotta live a little. And let me tell you, this cake is absolutely fantastic. In my opinion, best thing I've made in a while. And I didn't feel guilty eating it at all. 


Brown Sugar Cake
adapted slightly from Chocolate and Carrots
 Just so you know, this makes a lot of cake. So don't freak out.
  • 1/2 pound butter
  • 1/2 cup crisco
  • 2 cups brown sugar
  • 5 eggs
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon vanilla extract
Preheat oven to 350°.
Cream the butter and crisco together.
Add the sugar and beat until creamy.
Add the eggs and beat.
Sift the dry ingredients into the creamed mixture and add milk and vanilla.
Bake in 2 rectangular or square pans for an hour. I used an 8x8 and a 9x13.

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 2 1/2 powdered sugar, sifted
Melt the butter over the stove and add the brown sugar.
Boil on low heat for 2 minutes.
Add the milk and stir until boiling.
Remove from heat and cover slightly.
Add the powdered sugar and stir.
Pour and spread quickly over the cakes.

6 comments:

  1. Hey Rebecca, this cake looks VERY good...bet it would be REALLY good with a little peanut butter in that frosting. Sounds like it makes a really big cake though....almost enough to feed your Dad's office right LOL! In case you were wondering it's Sandy again....love your blog!

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    Replies
    1. There's definitely more than enough for the office! I'll make some for you guys in the summer :)

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  2. I love the soft colors in the cake and frosting. Sounds like it'd be a great cake for a crowd. I think a piece would be excellent with a good cup of coffee. Nice choice!

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  3. Tito "The Original Cookiemancer" JacksonJune 9, 2012 at 4:27 PM

    Awww yeah, look at that cake! I divine to come great rejoicings in my mouth tonight!

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  4. Hi Rebecca, I wanted to let you know that this is the recipe I chose for Secret Recipe Club for September. It was wonderful. You have a very nice blog. Thanks for a great recipe.

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  5. Your writing never ceases to amaze me. I will never feel guilty eating dessert again. Thank you for making one of life's little pleasures guilt free. I will contact you after I gain 15 pounds!

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Comments make me so happy. I try to respond to each and every one of them!