Rememberence of Those Goods Days With Friends Over Coffee
Many a good day was spent with friends over coffee and cake. Just like the Golden Girls we had our cheesecake moments too. There were stories of ALL kinds.It all started in Germany, I was born in a little house on the Freudenberg Hills. The war had been over for several years and people were settling in to a time of new growth, and prosperity. As an Army Brat we traveled a lot but, I was never as Happy as I was in that little old house. It was a short bus ride or an adventurous walk to the River Rhine, where we would stroll along the tree lined colonnade amongst the ducks, and swans the smell of spring flowers perfuming the mid day air. We would pause for a late lunch at outdoor cafes and watch as people leisurely sailed their boats down the river. On late afternoons we would enjoy the coffee houses, were we would enjoy coffee and the most sumptuous cakes and pastries. On hot summer days I would enjoy my favorite lemon ice cream. Even today if I think on it I can still taste the tart, sweet flavor.This little bog is to be dedicated to just that. Coffee, Conversation and Sumptuous cake recipes. So I hope you will all join me, and share your stories of days gone by, and recipes old or new, shared by some one today or passed down from generation to generation. Love to you All, Micki
Violet Bundt Cake
Ingredients
2 cups sugar
1 tsp baking powder
4 eggs
3 cups flour
1/2 tsp soda
pinch of salt
3/4 cups buttermilk
2 tsp vanilla
1/4 cup Rothman & Winter Crème De Violette
In a large bowl combine sugar, butrer and eggs. Beat at low spead for 1 minute then on midium until well creamed and light. Add soda to the buttermilk and mix well, Combine flour and baking powder and salt and alternate with milk to wet ingredients. Grease a bundt pan of your style choice. Put candied crystalized violets into bottom of pan and add cake mixture to pan being sure not to disturb violets. Bake at 350 degrees for 75 minutes.
Decorate with candied violets.
How to make candied violets
20 violets with stems intact
2 egg whites beaten slightly
fine castor sugar
Wash violets and let dry completly. Brush violets with egg whites and sprinkle with fine sugar. Put in a dry, warm place and let dry for at least 24 hours.
This cake takes a little time to prepare, but after you have the violets is very easy and wonderful for a summer lunchen or special occasion. Consider it for a violet birthday.
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