The title of this post refers to a tune my Mother-in-law used to sing to my son.
In this case, I was actually going somewhere. I baked this cake to take and share at our family Christmas dinner.
-> But, I forgot to take it!
After kicking myself over this memory lapse, we ate it when we got home. (Which wasn’t such a bad thing, either.)
I took a couple photos before we ate it, but do wish I’d taken photos during the baking process. Next time for sure…
In any case, I’d like to share the recipe. It’s somewhat based on a recipe of my Mother’s that I found in an old cookbook of hers from 1959, called ‘Nellie Lyle Pattinson’s Canadian Cook Book’, by the Ryerson Press.
The recipe is called ‘Orange Cake’, but I put my own twist on the recipe and turned it into a ‘Lemon Cardamom Cake’.
With no oranges at home, I subbed it with lemons instead, and added cardamom too, which blends perfectly with citrus.
Without further ado, here you go!
- 3/4 cup shortening
- 1 & 1/2 cup sugar
- 3 eggs
- grated rind of 1 lemon
- 3 cups pastry flour
- 3/4 tsp salt
- 4 tsp baking powder
- 1/2 cup lemon juice (freshly squeezed if you can!)
- 3/4 cup of milk
- 1/2 tsp vanilla extract
- 1/2 tsp finely ground cardamom pods
- Preheat oven to 350, grease a 9″ round pan. (You’ll likely have more batter than you need, so make some cupcakes, too. I used an pie pan to create a more decorative edge, purchased on Etsy.)
- Cream shortening thoroughly until light and fluffy – add vanilla extract & grated lemon
- Add sugar gradually, mixing well after each addition
- Add eggs, one at a time, mix in milk. Beat until mixture is smooth
- Sift flour, measure, mix.
- Sift baking powder, salt, and cardamom
- Add all dry ingredients, & mix until smooth
- Pour batter into prepared pans
- Bake at 350 for about 30 minutes (up to 45 for square pan) Stick a toothpick in. If it’s clean, the cake is ready
- Let cool on rack
In addition to that, I slathered on some store bought whip cream, then added some blueberries and raspberries. It gave it a nice colour! Then some confectioner’s sugar sifted on top. Yum!
If you decide to make it, I’d love to hear how it turns out. Happy baking! ~ Karen