Molasses-flavored whipped cream connects the past and the present in this New Orleans cake.
My first lengthy trip to New Orleans was in the early 1990s.
I was invited to speak at a conference given by the Hermann-Grima historical house.
Photo: Joy Howard
Located on a side block in the French Quarter, the house dated back to 1831.
In the time following the conference, Jan Bradford and I became friends.
One day, she gifted me a copy of a recipe connected to the house.
Historical recipes are fascinating but are occasionally in need of updating and revising for contemporary tastes.
This nut cake recipe, however, needed no such updating.
I suggested a whipped cream flavored with molasses to remind of southern Louisiana’s connection to the sugar industry.
The cake not only brings a hint of sweetness but also gives diners a taste of the past.
Place a shallow pan of water at the bottom of the oven to add moisture.
Beat sugar and butter in the bowl of a stand mixer until well combined, about 1 minute.
Add eggs, one at a time; beat until smooth, about 1 minute.
Fold in raisins and pecans.
Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 112 to 134 hours.
Let cool in the pan for at least 2 hours or overnight.
Remove the cake from the pan to a plate.
Use a fork to poke holes all over the cake; sprinkle with the remaining 2 tablespoons bourbon.
(The apple slices will keep the cake moist and should be removed before serving.)
Before serving,prepare Creole fluff:Combine cream, molasses and cinnamon in a medium bowl.
Beat with an electric mixer on high speed until stiff peaks form, about 1 minute.
Serve with the cake.
To make ahead
Prepare through Step 3 and refrigerate for up to 5 days.
Continue with Step 4 just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
