Tuesday, January 3, 2012


Yesterday a Northwest wind roared straight out of the Arctic, down and across Lake Michigan, and slammed straight into the cottage bringing bone-chilling cold and Lake Effect snow.  Old cottages are hard to heat.  Izzy spent the day curled as close to me or in my lap the entire day.  I figured it was a good day to heat up the oven, and a good day for a spicy cake.

Gingerbread with whipped cream.
A few weeks ago I went to my Grandson Brad's first recital for his students.  I took three kinds of cookies for refreshments and the families of the students also brought food.  Mrs. Sullivan, whose son is Brad's student, brought her favorite gingerbread cake. 

Brad helping his students before the recital.
 Mrs. Sullivan's gingerbread dusted with powdered sugar and second dish from the bottom.

Jera, Brad's Intended, played the piano for all the students.
I have happy childhood memories of gingerbread cake.  It was one of the first cake mixes that our neighborhood grocery store sold.  I can remember exactly where and on what shelf the Dromedary Gingerbread Cake mix sat in the store.  I was really little and was allowed to bake the cake by myself as all you added was water to the cake mix and mixed them together right in the pan.  My family always served the cake with whipped cream.  Mrs. Sullivan's family likes applesauce with their gingerbread.  Such happy memories a piece of cake can bring to mind.

I asked Mrs. Sullivan if she shared recipes.  She whispered in my ear, "Betty Crocker and it is only available in the winter."  The Dromedary Gingerbread is a much darker gingerbread than Betty Crocker's.  Both are really yummy.  I just Googled, Dromedary, and found that the cake mix is still available on Amazon. 

I bought some extra boxes of Betty Crocker's mix as I think it would be wonderful with fresh peaches in the summer. 

Ingredients:  Betty Crocker Gingerbread Mix, water, and an egg.
Put the contents of the cake mix box in an ungreased 8x8-inch square baking pan.  Add egg and mix well with a fork.
Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
I like the cake split in half with lots of whipped cream.  Enjoy, enjoy, enjoy!!!

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