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M.E., of Juneau, says her grandmother's cake deserves to be shared. In fact this was my wedding cake and all time favorite, because of its rich look and texture, not to mention taste. The icing also looks elegant without a whole lot of work. In my family recipe box, there is a weathered slip of paper in my grandmother's handwriting for her recipe. It is a tried and true recipe handed down to me after the wedding.
Italian cream cake
1 stick butter or oleo ½ cup Crisco 2 cups sugar 5 eggs (separated) 1 teaspoon vanilla 2 cups sifted flour 1 cup buttermilk 1 teaspoon baking soda 1 can coconut (small or large depending on preference) 1 cup nuts
Cream oleo and shortening, add sugar and cream well. Add egg yolks one at a time. Beat well after addition. Add vanilla. Add soda in buttermilk and alternating adding the buttermilk and flour into mixture. Beat egg whites until stiff but not dry. Fold in nuts and coconut. Bake in three-layer pans for 30 minutes at 350 degrees. Allow to cool.
1 box confectioner's sugar 1 stick oleo 1 teaspoon vanilla 1 8-ounce package cream cheese
Cream oleo and cream cheese, add vanilla. Gradually add powdered sugar and cream well. Be sure the cake is cool before icing. Garnish as you like.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to email@example.com. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.