January 9, 2013 by Joanne T Ferguson
Little did I know that I would be wishing my mum an 80th Happy Birthday via my blog today. Sometimes life doesn’t always unravel the way one might like it to be. But I am happy that mum is surrounded by all her friends from the heavens above including all our family!
I know she is (and has always been) SO proud of me! Mum would be “tickled pink” smiling from the heavens above that I “once again” (and on her 80th birthday) her Special Spice Cake recipe was shared! 🙂
Mum’s recipe is a fourth generation handed down family recipe. When she would ask family and friends what they would like for Thanksgiving or Christmas, the answer was always the same! “One of you cakes!” I guess that made her holiday shopping pretty easy eh? But, having said that, she would bake these cakes every year from Thanksgiving, right up until New Year’s Day! After 35 cakes, I had stopped counting every year! You could always “feel” how much she “cared to share” through her cake!
I always wondered where she stored the cakes as after they were baked and wrapped, they would “MAGICALLY” disappear. It was only when one year, I stumbled upon her “Magic Cave” (also known as her walk in closet) lol As it was the coolest place in the house and her shelves made the perfect display! I WISH now I would have taken photos.
I always believe your loved ones will always hold a special piece of your heart and by sharing memories, they stay alive forever; if only in our hearts and mind. So this Mum’s Special Spice Cake memory (to me today) made me “feel” mum was alive!
I initially posted Mum’s Special Spice Cake http://www.food.com/recipe/mums-special-spice-cake-106510 recipe on Food.com http://www.food.com/. I was “genuinely” surprised by the “wonderful” reactions, emails, photos, reviews etc. When I posted this, I heard mum say from above, “I am “SO humbled”, but am “so glad” you shared it too!” Sharing her family cake recipe always made mum happy! And I don’t know who got more pleasure with the cakes; my mum in giving them or friends and family receiving them. I think it is better to give than receive, you? 😉
—no brandy is needed or necessary in making this cake.
—the longer it stays, the better it gets. TRUE!
—I always “thought” the “bubbling action” while mixing the ingredient for the cake was mum’s MAGIC! 😉
What an “extra special” treat when two days before Thanksgiving (when mum would have been assembling her cake ingredients), The Three Week Christmas Spice Cake http://www.notquitenigella.com/2012/11/26/christmas-spice-cake/ was written by Lorraine of Not Quite Nigella. (whom I am a BIG fan) 😉
My mum would have been “chuffed” (To be very pleased, proud) with Lorraine’s post and photo. When I first saw the photo, I “knew” mum had also made her presence known. 😉
Do you believe in coincidences?
Lorraine had no previous knowledge about my mum. My mum was “obsessed” playing Scrabble. If I close my eyes, I can STILL hear her voice playing with her friend Betty. The would play “for hours, days and nights!”, TRUE! They would “question” each other if something placed on the board was a word or not; I think they wore out the dictionary too! 🙂 Perhaps this is where I obtained my “questioning skills” lol There was “NOTHING better” than to hear them “SQUEAL with delight” when they got a double or triple score! Indeed, “truly” made their Scrabble day! 🙂 🙂
NOTE: See mickeydownunder’s notes on Food.com; am a BIG Mickey Mouse fan in case you are curious. 🙂
2 cups sugar
2 cups hot water
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 tablespoons Crisco
1 (16 ounce) box raisins or 1 (16 ounce) box sultanas
2 teaspoons baking soda
3 cups flour
1.Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
2.Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
3.ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
4.MUST COOL mixture to room temperature.
5.When cool, mix in 3 cups flour.
6.Bake at 350F (180C) degrees Fahrenheit for about 55 minutes to an hour.
7.Cake is best left for 3 to 4 days before serving.
HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil and then covered in plastic wrap. Last I heard from Lorraine from Not Quite Nigella, The Three Week Christmas Spice Cake was enjoyed 6 weeks later too! 🙂 🙂 🙂 🙂 🙂 🙂
NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco
“Happy 80th Birthday Mum…we miss and love you!” I would love to tell her (but “DO” believe) she “CAN” hear me and see, HOW much joy (in turn) I receive in sharing Mum’s Special Spice Cake on her 80th birthday with thee!!
Do you believe in making birthday wishes? Have they ever come true?
My wish for my mum is that she continues to smile from the heavens above “knowing” (in sharing her 4th generation handed down family recipe); her Special Spice cake lives on by being “made” by you! 🙂 🙂 🙂 🙂
Follow up Note:
Thank you to debbwl from Food.com for her “special” photo too!
Thank you Lorraine of Not Quite Nigella for making mum and I smile together in reading your The Three Week Christmas Spice Cake too! 🙂 🙂
Thank you to Anita of On To The Plate http://ontotheplate.wordpress.com/ on for making mum’s cake too! Your photo is beautiful and “exactly” like I remember too!
As an Update
This week I have been (once again) invited by Joanne to the Foodie Friends Friday Party at Winelady Cooks for Mother’s Day! What better way to share my Mum’s Special Spice cake with friends? I know, “in sharing” it is special to both mum and me! 🙂 🙂