Fairy Godmother Cake

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            FOOD FUNNY
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Thanks to Peg W. for this mostly food funny:

GREAT TRUTHS THAT ADULTS HAVE LEARNED

1) Raising teenagers is like nailing Jell-O to a tree.

2) Wrinkles don't hurt.

3) Families are like fudge - mostly sweet, with a few nuts.

4) Today's mighty oak is just yesterday's nut that held its ground.

5) Laughing is good exercise. It's like jogging on the inside.

6) Middle age is when you choose your cereal for the fiber, not the
joy.

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            TODAY'S RECIPE
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All of this week's recipes are among the more than 180 recipes chosen
as The Best of World Wide Recipes by your fellow readers. The entire
collection can be yours for only $10 at
http://www.worldwiderecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com

Frequent contributor Irene DiCaprio was the first of several readers
who nominated this recipe for The Best of World Wide Recipes along
with the following comments:

I love most any recipe that includes almond paste - and this is one of
the all-time best! I know this recipe was originally submitted by a
fellow Recitopian, but all I don't have any other details. This is a
flavorful dense cake that gets devoured every time it is set out. I
like to bake it in a fancy small tube pan (4.5 cups), although the
recipe calls for a round cake pan. I have had the recipe for quite a
while and don't know who sent it in, but I'm very glad I copied it -
it's a keeper! I don't know the origin of its name.

And here is the original recipe as submitted way back in January,
1999:

My name is Alice and I live in a village in central Ohio. I work as a
fund raiser for my college and travel all over the United States.
This heirloom recipe came to the catering business I worked for in
Gambier, Ohio. It was left anonymously in a recipe box during one of
our events, so we named it

Fairy Godmother Cake

3/4 cup sugar
1/2 cup sweet butter, room temperature
8 ounces almond paste
3 eggs
1 tablespoon Grand Marnier
1/2 teaspoon almond extract
1/c cup flour
1/4 teaspoon baking powder

Cream butter and almond paste together, and blend in sugar until
evenly mixed. Mix in eggs, one at a time. Blend in Grand Marnier and
almond extract. In another bowl, sift flour and baking powder
together, then fold dry ingredients into the wet batter. Pour cake
batter into a 9-inch greased and floured cake pan. Bake about 35-40
minutes at 350 degrees (cake should be firm on top). Let it cool in
the pan for 10 minutes, then turn cake out of the pan and on to a cake
rack to finish cooling. The cake may be dusted with powdered sugar,
or served plain with a raspberry sauce underneath. To make raspberry
sauce, combine 1 quart fresh berries or 12 ounces frozen berries and 3
tablespoons of Grand Marnier. Puree in a food processor, then strain
to remove seeds. Sweeten with sugar if necessary. This cake serves 8
or 9 (it's very rich).
Received on Fri Mar 19 10:48:00 2004