Here it is! Hide It Cake Recipe

 

After receiving several requests I'm posting my Hide It Cake recipe, so called because you have to "hide it" to keep it from being eaten up in less than a day!  This was given to me by a local farm wife and she serves it at harvest time to the workers. When my husband worked for her husband at harvest he got to try it and begged me to get the recipe and make it.  It is like a pecan pie in cake form and highly addictive! I am writing it out as it was given to me.

Hide It Cake

Cut 1 stick of butter (I used coconut oil and it turned out fine) in small pieces in large bowl.  Add 1 cup quick oats (I used 3/4 cup regular oats and it turned out fine) and pour 1 1/2 cup boiling water.  Let stand for 20 minutes.  Add 1 cup brown sugar, 1 cup white sugar and 2 unbeaten eggs.  Mix well.  Stir together 1 1/2 cup flour, 1 tsp soda, 1 tsp nutmeg, 1 tsp cinnamon 1/4 tsp salt.  Add and mix well.  Add 1 tsp vanilla, mix well and pour in 9x13 greased pan and bake @350 for 30 minutes.

Topping

1 cup brown sugar
1 1/2 cup coconut
2 beaten eggs
1/4 cup melted butter
1 cup chopped pecans or other nuts
4 tbs milk or cream

mix all-together and smooth over the top of cake as soon as 30 to 40 min is up (I found you have to bake the cake long enough for the top to support the topping so 30 to 40 is what it takes).  Put back in oven for 20 min or until golden brown on top.

And here is how I store all my baked goods

The Cherpumpple Cake

We spent a wonderful day at my sisters house for Thanksgiving this year.  Everyone brought a different dish and the turkey was delicious.  But my sister forbade any of us from bringing a dessert.  She had a surprise.  After everyone had eaten their fill of the thanksgiving feast she unveiled her piece de resistance! 

A Cherpumpple Cake

What is this massive thing you might ask.  Well the cher stands for a cherry pie baked in a chocolate cake, the pum stands for a pumpkin pie baked in a yellow cake, and the pple stands for an apple pie baked in a white cake.  Then you layer these one on top of the other with homemade cream cheese frosting and you have the Cherpumpple!  It weighed over 20 lbs and was really good.  The frosting was addictive, and I'm not a frosting fan.  Way to go sis!

A Fancy Tea Time Cake

Today I felt the urge to get into the kitchen and make something pretty.  This doesn't happen very often.  I'm more into the less attractive but eminently more satisfying home country cooking than the fussy perfect looking cooking.

But today something was in the air and I gave in to the fiddly cooking urge.  It all started with the buttermilk I had left over from making butter this morning from our jersey milk cow Buttercup's cream. This isn't like the buttermilk you get in the store at all.  This is more like a very thin milk that is the liquid leftovers after the fat solids have been removed (IE butter).  I just hate to throw good food out so I decided to make a lovely cake I got off the net here http://localfoods.about.com/od/cakes/r/buttermilkcake.htm called Buttermilk Cake.

It's very simple, makes one layer cake so is perfect for a busy weekday treat.  You can frost it, leave it plain, or top with fruit and have a slice with coffee or tea.  It turns out light with a moist crumb and looks just like in the picture on the recipe page.   I made a double batch so I could layer it this time.

I iced it with a simple vanilla butter frosting and then topped it with sweet berries.  This turned out so pretty and the kids are all impressed.  I had some blackberries and strawberries that looked  yummy in the store, and then picked some mint from the garden for a garnish.

Sometimes you just need to produce something that is special!