I have to admit, as time goes on with this publication, the Goshen Gazette, our readers will discover, I have a special cake for all occasions. Not that our beliefs should be focused on what we eat, but our celebrations do tend to be enhanced with special baked goods. Purim is especially enhanced by baked goods, because Esther 9:18,19 mentions both feasting and sharing . . .
But the Jews that were at Shushan assembled together on the thirteenth day thereof, and on the fourteenth thereof; and on the fifteenth day of the same they rested, and made it a day of feasting and gladness. Therefore the Jews of the villages, that dwelt in the unwalled towns, made the fourteenth day of the month Adar a day of gladness and feasting, and a good day, and of sending portions one to another.
I shared my Hamantaschen recipe last week, but for the grown ups, at least me, because cake is my favorite dessert, above cookies and pies, I have a special cake made only once a year for enjoying and feasting at each festival. For Purim, I make Red Velvet Cake. I wish I had a picture, but I haven't made one since last year. It's not a tradition of the sages or handed down through the centuries, I have simply chosen Red Velvet Cake because it's pretty and seems rather royal! . . . and it has cream cheese icing!
Red Velvet Cake Preheat oven to 350°
1 1/2 Cup Oil
1 1/2 Cup Sugar
2 Eggs Cream all three ingredients
Sift together in separate bowl . . .
2 1/2 Cups Flour
1 tsp Baking Soda
1 tsp salt
1 tsp Cocoa powder
1 Cup Buttermilk to be added to creamed mixture; alternating with dry ingredients above
2 Tbs Red food coloring
1 tsp white Vinegar
1 tsp Vanilla
Pour into 2 8" greased layer cake pans and bake for 25 minutes in preheated oven.
Allow to cool and frost with cream cheese icing.
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