It was the 1920’s. The place, Chicago, Illinois. Francois and Antoinette Pope made they mark on the culinary scene first with the Antoinette Pope School of Fancy Cookery. Then came the television show hosted by the couple. Finally, their cookbook, The Antoinette Pope School Cookbook. I would never have known about any of this had one of the Pope family members not presented me with a copy of the cookbook. The more I read about the Pope’s, (on line there are even blogs about the cooking duo with comments by the many people who graduated from their school or who have called the cookbook their “go-to” cooking bible), the more fascinated I became with their story. The Crunchy Top Butter Cake is one of the many delightful recipes from an American heritage cookbook that elevated the art of cooking to “Fancy Cookery.”
cake flour
Arkansas Pumpkin Cake
Let’s make fall official! If you’re crazy for an ultra-moist, rich-tasting cake with a mouthwatering frosting, the Arkansas Pumpkin Cake will help kick off this pumpkin harvest season in a big way! This is a dessert that I absolutely love, and I think you will too! The recipe was sent to me by Mary Koeplin of Glendale, Arizona whose husband John was making the cake for her birthday that day. Little did Mary know that her email actually came on my birthday, and it turned out to be a wonderful gift for me, too!
“Dear Jan, I’m having this cake for my birthday and I think you would love it. I got the recipe in 1973 from my cousin Vivian Hanson who lives in Marietta, Georgia. She gave it to me when I was first married 40 years ago. It’s a very unusual cake in that it stays moist forever! Fall seems to be the best time of the year for this spice cake. We’ve only made it as a Bundt cake and it always turns out well.”
I’ve made Mary’s Arkansas Pumpkin Cake in a large Bundt pan and in a 9X13 inch baking dish. I’ve also made the recipe and divided it into two smaller, 8×8 cake pans and froze one for later. The icing is fabulous with this over-the-top moist dessert, and it’s just as delicious refrigerated as it is room temperature. Thank you, Mary! Yet another reason to be thankful as we kick off the holiday season!
Mother’s Day Boston Cream Pie
The Story
My momma’s best-on-the-planet Rum Cake was always the most requested dessert for Mother’s day, and, yes, we made her bake it (before you get mad, please know that you can’t pull an Italian mom out of the kitchen, ever, even on Mother’s Day).
But this year, we decided to let her off the hook and make something she’d never had before. For some reason, the beautiful Boston Cream Pie with two layers of cake, pastry cream, and chocolate glaze dripping over the top and down the sides, was never included in any of our special occasion menus. We’re making up for that now! Happy Mother’s Day, beautiful moms!
