I got the baking bug this weekend. I originally thought that being unemployed would mean that I would have a ton of time to bake, try new and exotic recipes, and test out the legs on my KitchenAid mixer.
I’ll pause to wait for you to stop laughing.
Anyway, this weekend was cold, gray, rainy/snowy, and overall just bleh! And what better to do on a Bleh kinda day than bake? Plus I need to change to my daily “wake at noon, look for job, play a little Wii, bore myself silly until dinner, read trashy romance novels, force myself to fall asleep by 3 am” routine.

Round 1: Fudgie Wudgies.
I got the recipe for these out of one of my many (and I mean.. many) cookie cook books. Think brownie with chocolate chip pieces, only in cookie form. They have a nice crunch edge with a chewy middle. The Engineer loves all things chocolate and I figured these would do. He agrees that they are fabulous. Next time though, I’ll make a double batch, as one batch only made 2 dozen cookies.

Round 2: The Piece de Resistance — my very first Butternut Cake!!!
This cake has a story all it’s own, and I’m sure I’ll butcher it. This cake is a family tradition for my husband. His paternal grandmother made this cake and the Engineer’s father fell in love with it. So she passed the recipe to my Mother-In-Law. My MIL has made the cake for pretty much every family event that I’ve been to in the last 6 years. There is rarely much cake left over by the end of the weekend, and as a matter of fact, in 6+ years I’ve been around, I’ve never had a full piece of butternut cake to myself. For as long as I’ve known the Engineer, he’s spoken nothing but praise and adoration for this cake. One of the his first requests, once we finally tied the knot, was to get the recipe for this cake. I had made a mental note to do it, but kept forgetting to ask my MIL for it. Plus, to save my life, I couldn’t find the special extract needed to make the cake. As luck would have it, the last time we were visiting the Inlaws, my MIL gave me a bottle of the extract and the recipe! Because she’s that awesome.

See what a pretty yellow the cake is! It’s too bad I think the icing (made with pecan pieces) isn’t as pretty. Good thing it tastes delicious.
The recipe is pretty basic: butter, sugar, eggs, flour. What makes this cake special is the flavoring. Instead of a vanilla flavoring , the cake uses a butternut flavoring (Side note: if vanilla were used as the flavoring, this would make one killer white cake… note to self.. must try). The butternut flavoring is a bright orange color but mellows to a soft chickadee yellow once incorporated into the batter.
As I was making the cakes, the Engineer kept coming into the kitchen to ’supervise’. Supervise what exactly, I don’t know. He tasted the icing (a traditional cream cheese icing with butternut flavoring and pecan pieces) and slowly grinned. I think his words were “you’ve done well grasshopper”. In the picture above, there should be a distinct icing band between the layers. Only problem was that I ran a little low on icing. My MIL makes 3 8-inch cakes and I made 3 9-inch cakes (like the recipe called for.. plus, I don’t have 8 inch cake pans), so there wasn’t as much icing to go around as I had hoped. Next time, I’ll make more icing.
Oh.. I wanted to mention that I used this cake as an excuse to buy some European-style butter. I’ve used it before on chocolate chip cookies but never in cakes. Holy Shit: never again will I make a cake from scratch without using European-style butter. It’s got a bit more butterfat in it that gives it a richer flavor. The butter is not that much more expensive than regular butter, and my only complaint is that I can’t find it in sticks (I can only find it in 8 ounce blocks). Please note: the cake would be great with any ol butter (as long as it’s fresh), but OMFG… the European-style stuff is fantastic.
Now, the Engineer and Lux will tell you that this cake is best after it has time to ‘mellow’. So on day 2,3 or 4 the cake is at it’s prime. The Engineer did cut a piece today (as you can see from the above picture). I eagle-eyes him the entire time he ate that little piece of cake. You see, since I’ve known my husband, I’ve used his sweet tooth to my advantage. I’ve baked him everything under the sun: cakes, cookies, candies, pies. But things get a little fuzzy in our house when I attempt to make something that his mother always makes.
You know the age old dilemma: “will it be as good as his Mom’s?”. In my case, the one thing that I keep trying to make better than my MIL is chocolate chip cookies. I’ve probably tried 10-15 different recipes and while my husband will concede that they are good phenomenal tasty delicious righteous out-of-this-world, when I ask if they’re better than his Mom’s.. I always get the same response:
“They’re different than my mom’s. I really can’t compare the two”
Which really means “FAIL”.
Lately, I’ve given up on chocolate chip cookies and moved on to other kinds, hence the Fudgie Wudgies from above.
With the butternut cake, I tired to put my need to be ‘as good as’ behind me. My MIL has been making this cake for more than 30 years, so I can’t be expected to knock it out of the park on my first try. But I was pleased when he admitted that the cake was really good. Although, he did stated that he couldn’t make a fair comparison to his mother’s until the cake had had proper ‘mellowing’ time. So for now, the verdict is that I made an acceptable ‘replica’ of a butternut cake.
I’ll take the win for now.
