Today’s post is a recipe cribbed from M.F.K. Fisher’s How to Cook a Wolf (1942), which I reviewed here a few years ago and did not love. However, this recipe stuck with me, because it seems like an ingenious way to make a cake without butter or eggs: hide the use of sub-standard fat with gingerbread spices! (And/or ganja, or as M.F.K. Fisher herself would say, “what have you.”)
Now to the recipe and its explanation:
Coffee, when it is brewed intelligently, is a perfect accompaniment to any dessert, whether it be a Soufflé au Grand Marnier, or a bowl of frost-whipped Winesap apples, crisp and juicy. It is good, too, with a piece of fruity cake, and here is a recipe for one which is foolproof to concoct, and guaranteed to make the world take at least two steps back, instead of one step nearer.
It is a remnant of the last war, and although I remember liking it so much that I dreamed about it at night. . . like all the other children who ate it, I can’t remember that it was called anything more appetizing than
1/2 cup shortening (bacon grease can be used, because of the spices which hide its taste) Continue Reading »