Wednesday, August 20, 2008

She's a Centenarian!

(Photo taken 2007)


Today my Grandma turns 100 years old and she's having a party! With Centennial Cake, root beer floats and lots and lots of love.

Because we can't be with her to celebrate, we're making a Centennial Cake too. And root beer floats!

Root beer floats are one of the finer joys of summer. Clearly my grandma's sense of propriety and good taste is firmly intact.

So lift your glass (preferably a heady mug of creamy root beer goodness) in honor of my Grams, and toast her longevity and prosperity in the days to come.

Centennial Marble Cake

Light portion:
2 c flour
1 1/2 c sugar
1/2 c butter
1/2 c milk
4 egg whites
1/2 tsp. cream of tartar
1/4 tsp baking soda
dash vanilla or nutmeg

Dark portion:
2 1/2 c flour
1/2 tsp baking soda
1/2 tsp. cream of tartar
1 tsp cloves
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 c butter
1 c sugar
1/2 c molasses
1/2 c milk
4 egg yolks
1 egg white

For the light portion, sift the flour and baking soda, cream the butter and sugar, add vanilla or nutmeg. Blend the creamed mixture with the flour, alternating with milk. Beat the egg whites with the cream of tartar then fold into the batter.

Follow similar prodcedure for the dark batter, then drop by alternating spoonfuls into a greased and floured tube pan, swirling with a knife to blend. bake 350 degrees for approximately 1 hour.

Oh, and as for frosting, use whatever is your favorite. (I'm using chocolate fudge frosting, but that's because I just can't fathom a marble cake without fudgy frosting. ) has a recipe for Centennial Cake too:
Centennial Cake with Seven-Minute Frosting

1 comment:

Miriam said...

mmmm, rootbeer floats and tough old broads... good times, friend... good times...