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Grandma’s Nine Egg Cake

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For Grandma Denham—(1895–1983)


Before I venture off to practice and procedure of this sacred recipe, I must tell you a little about Grandma. The time was October 17, 1964. ’Twas the early morn of my fifth birthday as I hauled butt into Grandma’s kitchen, all bright eyed with a devilish grin, because I knew she was making my favorite treat; her special nine egg cake. For generations, my family has baked this super colossal pound cake, which weighed closer to three pounds when finished, for all holidays. Grandma was a constant force of good in my life. Taught me to read and write by the time I was three, instilling me with a lifetime of knowledge. To this day, my memories reflect back to that heavenly scented kitchen, Grandma standing and cooking at her 1940s style Dutch Oven stove, where she baked thousands of cakes and pies during the course of my childhood.


Nine Egg Cake


Ingredients:


Twelve large eggs


1 pound Crisco shortening


3 pounds softened butter (Land o’ Lakes preferred)


4 cups white granulated sugar (Imperial brand preferred)


4 cups (heaping) white flour (Gold Medal preferred)


1 tablespoon (heaping) baking powder (Calumet preferred)


1 teaspoon baking soda


1/2 teaspoon salt


2 tablespoons vanilla extract


1 tablespoon lemon extract


1 cup half and half creamer


One can (10oz.) Coco Lopez (coconut puree)


1 large spring formed cake pan (greased and dusted with flour)


Procedure:


Whip Crisco, butter, and sugar together till smooth as velvet. Blend in 12 beaten eggs into the Crisco-butter-sugar mixture till bonded and glistening like satin. Mix in flour till batter is creamy and fluffy, gleaming as silk. Blend in Coco Lopez, half and half creamer, baking powder, salt, baking soda, extracts, till completely incorporated. Pour batter into greased/floured spring formed cake pan. Preheat oven to 325° F, then bake Grandma’s cake 75 to 85 minutes. When it is done, you’ll be able to tell by the dark, golden brown, thick sugary crust that forms on top. It will be cracked with crevices, hard to the touch … the way it should be from the crystallization of the sugar. Don’t worry, the interior will be smooth and moist. Remove from oven and let the cake cool for one hour before removing it from the spring formed pan. Place on cake plate with crusty top facing skyward. Cut slices as big as your heart desires. My favorite way of eating a slice of Grandma’s Nine Egg Cake is topping it with fresh sugared strawberries and cool whip. In case you’re wondering, Grandma changed the recipe to a dozen eggs, but keeping faithful to family tradition, didn’t change the name. I must admit to ya’ll, I added the Coco Lopez to the recipe. Such is progress.

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