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Spring brings the beginning of garden season and a coming abundance of produce from the homestead: fruits, berries, vegetables, and nuts but also eggs and other dairy products.
One of my husband's favorite uses for the abundance of eggs we have in the spring is angel food cake. I don't make it nearly as often as he'd like, mostly because I HATE cleaning the pan. You can't grease it or the cake batter can't grab the sides of the pan and climb to the heights expected of angel food. You can't soak the pan after baking because it's a two-piece pan that allows water to escape. You have to use a two-piece pan or you'll never get the cake out in one piece. And on it goes, my litany of excuses.
I admit, it's a great use of eggs though. And after you make an angel food cake and have a dozen or so egg yolks left over, you make noodles. Right?
So I started thinking of other cakes that use up some of our excess. Other than angel food, I like making cakes occasionally. They're relatively easy to whip up, and they are a nice change of pace for using up some of our seasonal abundance. They are also free of artificial colors, flavors, and preservatives.
Let's start off with that adored-by-my-husband angel food. Quinn from Reformation Acres has a delicious recipe that her husband's grandmother used to make. This Berry Swirl Angel Food Cake uses a dozen eggs in the cake and more in the meringue frosting, and fresh berries as well. Hubby would love this with strawberries.
I don't hate bundt cake pans quite as much as angel food cake pans. Chris at Joybilee Farm even gives tips on how to buy a bundt cake pan in her recipe post for Maple Apple Bundt Cake. This cake uses apples (slightly soft and shriveled apples that were kept over the winter are just fine), maple sugar and pecans that might come from your homestead.
While you might not have citrus fruit on your homestead unless you live in Florida or California or some other warm-wintered place, this Citrus Rum Cake from Renz at Homemade Zagat looks scrumptious. The only rum is in the glaze.
While Lori at Frog's Lily Pad recommends Georgia peaches in this Peach Cake with Peachy Cream Cheese Frosting, Oklahomans will probably use Stratford peaches. I can't wait until they're ripe in a few months. This peachy frosting looks amazing too.
Richi at Three Friends and a Fork recommends Alabama's Chilton County peaches for this Peachy Keen Glazed Pound Cake. This cake uses plenty of butter and eggs and, of course, peaches. Sometimes (most of the time) I really wish I had a dairy cow so we could have as much butter and cream as we could ever want.
Quinn has written a cookbook called Cake Stand, Fresh From the Market Farmstead Cakes with thirty made-from-scratch cake recipes using seasonal and good-for-you ingredients. The Kindle version is on sale right now for only $2.99 at Amazon. (affiliate link)
All of these luscious cake recipes contain good-for-you ingredients and no artificial flavors, colors or preservatives. You can feel good about occasionally serving cake again.
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