"The Cake"

I need to tell you about something called The Cake.

Here's the story: my darling one has a handwritten book of family recipes, and one is definitely more captivating than any others, because its name is simple, mysterious, and a bit imperious...

It has a credit of Claire Goddard. I have never had the pleasure of meeting Claire, but based on her cake, I'm pretty sure I would like her. 

This cake is pretty, but perhaps not exceptional to look at: it just looks like a pleasant cake baked in a doughnut shape.

But one bite will tell you that there is something special about the cake. It's rich, probably owing to the high amount of eggs, and it is a bit tipsy, owing to the whopping 3/4 cup sherry (or rum, thankyouverymuch). It also has that certain addictive quality that boxed yellow cake always seems to impart on a cake (evidence: gooey butter cake). It's the sort of cake that doesn't need frosting...

but hey, why not?

Even in spite of the above selling points, I'm not sure how exactly to explain the pleasure of The Cake. It isn't the fanciest dessert you've ever had, but it's got star quality--a certain je ne sais quoi that you can't quite put your finger on, but you're drawn to nonetheless.

The Cake is worth your time--I promise. A little treasure from my family's memory box to yours.

"The Cake"

Slightly adapted from Claire Goddard

Note: the original recipe calls for 3/4 cup vegetable oil; we used part coconut oil. You can use 3/4 cup vegetable oil if you prefer.

I used Pillsbury Super Moist Yellow Cake Mix for this recipe. 

• Serves 6-8 
• Prep: 10 minutes
• Baking time: 45-50 minutes

Ingredients

• 1 box yellow cake mix
• 1 package vanilla instant pudding
• 4 unbeaten eggs
• 1/2 cup vegetable oil
• 1/4 cup coconut oil plus 1 tablespoon 
• 3/4 cup sherry or rum
• 1 teaspoon nutmeg
• 1 1/2 cups buttercream frosting, for topping (optional but suggested)

Procedure

1. Preheat the oven to 350 degrees. Grease a tube or bundt pan; set to the side.
2. Combine all of the ingredients in the bowl of a stand mixer. Beat on medium speed for 5 minutes.
3. Transfer to a greased tube pan (we used a bundt pan). 
4. Bake for 45-50 minutes. Let cool for about 20 minutes before inverting on to a serving rack. Serve as-is, or covered with frosting (that is my suggestion) or with ice cream. 

Do you have any mysterious family recipes?

Comments

[Pamela @ BFG]

I am loving that name "THE CAKE". I feel like this recipe should be framed.

[christmas cook]

I may make this for dessert for Christmas dinner. Contemplating making a cream cheese frosting. Thoughts?

[Allie | Baking a Moment]

This sounds sooo good with the buttery cake mix, pudding, and sherry (or rum!) I think I really like the idea of sherry in a cake though. I've never had anything like that before and it sounds delicious!

[Becca from It's Yummi]

I'm smiling on the outside, but crying on the inside.
Allow me to explain:
I'm allergic to 90% of the ingredients in the THE Cake (food coloring, citric acid, alcohol, and coconut), but you used THE ultimate phrase to describe THE ultimate cake: "je ne sais quoi"
Through a teary smile, I say BRAVA!!

[Joanne]

That is a LOT of rum. I approve. Definitely a perfect cake!!

[Anna]

Going to try it, but have to ask a stupid technical question. Does it work the new downsized boxes of cake mix, and if so, what brand do you use. I'm having to re-jigger all my old doctored cake mix recipes due to the smaller quantity packaging.

[Katie @ The Perfect Brownie]

Great name. Love the massive amount of rum. I keep asking Santa for a beautiful Bundt pan for just such an occasion as this.

I like how you can make things from scratch and also throw in a box mix occasionally. I think that's realistic to how a lot of us do things. :) Keep it coming!

[Erin @ The Spiffy Cookie]

Oh I love it when I get to jazz up cake mix especially if booze is invollved!

[Jocelyn (Grandbaby Cakes)]

THE cake? Oh yes yes yes! I want some of that!

[Carol at Wild Goose Tea]

I like the 'whopping' amount of sherry. I am smiling with anticipation as I am typing. Fun
post with the mystery cake. It looks delish. I think putting anything in a bundt pan makes it appear even more special.

[Cakespy]

Anna: I added the cake mix to the recipe. We didn't notice a difference between the old and new cake mix sizes. :-)

[Sues]

This is awesome- I wish I had more old family recipes! That frosting is to-die-for!

[The Ninja Baker]

You are such a great writer AND talented artist AND wonderful baker, Jessie! (I suspect from your Instagram photos you are quite the yogini, too!) Anyway, grateful to you and Miss Claire Goddard for this fantabulous slightly inebriated yellow cake =)