“THINK ONLY OF THE PAST AS ITS REMEMBRANCE GIVES YOU PLEASURE .” Jane Austen.
Have you ever felt that you were born in the wrong era? I think about all of the kitchen appliances that I have that are meant to make my life so easy. Yet, I am fascinated by vintage baking and vintage bake ware. I find myself collecting as much as I can. And I even enjoy looking at old recipes. So I am thrilled that The Cake Slice Bakers are baking from Vintage Cakes by Julie Richardson. This book is full of recipes from the 1920’s that the author has “revived and updated.”
This month, the votes were so close, that we were allowed to choose between two recipes from the book. But the combination of flavors for this particular cake had me quite intrigued. Bananas and coffee? Together? There’s more? Ok. I’ll bite…..
The flavors in this cake are wonderful on their own, and even better together. The banana cake is really flavorful, moist, and light in texture. The Swiss meringue buttercream combines a home made walnut paste, coffee and bourbon! As you can see in the lead picture, I topped my cake with chopped, toasted walnuts and banana chips. And I chose not to frost the entire cake so that there would be some contrast in color in what would otherwise be a pretty beige cake.
I actually enjoyed this cake quite a lot. But there are a couple of things I may do differently in the future. I love nuts of all kinds. But walnuts are probably my least favorite. So I think in the future I may use pecans.
Also, there was an extra step of making a walnut paste that gets added to the buttercream. However, the flavor of the walnuts gets lost beneath the flavors of the coffee and bourbon. The bourbon is probably the predominant flavor in the buttercream. (Though I am not complaining!) So I would add the nuts to the actual banana cake, instead of the icing, when I make it next.
The other choice of cake to bake with this wonderful group, was The Classic. It’s a classic yellow cake with chocolate frosting. And though this is my favorite kind of cake to make (and eat!), I feel like I have a pretty great recipe already on my blog. I call it I Wish It Were My Birthday Cake. And it’s my go to yellow cake. I just love it!
So if you like vintage baking as much as I do, check out Vintage Cakes. For more examples from this beautiful book take a look at my Shoo Fly Cake, Honeybee Cake, The Pink Cake, Red Velvet Cake, Black and White Cake, Butterscotch Cream Roll Up Cake, Lemon Almond Streamliner Cake, Maple Pecan Chiffon Cake with Brown Butter Frosting, and Boston Cream Pie-lets.
And also check out The Cake Slice Bakers to see which cake my fellow bakers chose this month. And a special thank you to Paloma, from The Coffee Shop, for doing such a fabulous job in leading this special group of bakers!