Of all the sweets one could crave, cake is always near the top of my list. Usually right behind pie, of course.Cake hits all the right nostalgic buttons, reminding us of celebrations gone by and birthdays we loved. I remember my mom's world-famous Sundrop Cake (well, world-famous in our house), the amazing four-layer rainbow cake she make for my sister's birthday, the German Chocolate cake that looked weird but tasted amazing, the prize-winning pound cakes my friend Julie bakes, and the first rolled cake I made that was missing a crucial ingredient (sugar).
A new book, Vintage Cakes, remakes classic recipes from bundts to angel food to chiffon. The tools and techniques may be updated, but the cakes themselves are delightfully old school, including Texas Sheet Cake, Honey Bee Cake, Kentucky Bourbon Cake, Daffodil Cake, and Watergate Cake. Some of the heirloom recipes date to the 1920s, and many had to be reconstructed back to "scratch recipes" rather than boxed recipes that became popular in the 1940s.
Since there are 50 recipes included, I'm seriously considering trying all of these recipes over the next year, one per week. So if you live near me, get ready to help me eat cake.