Holiday Greetings from 2008 Presidential nomination candidate and 2010 Libertarian National Committee Chair candidate George Phillies:
The very original recipe can actually be found at verybestbaking.com, but this is *not the original recipe*
Mindful of the season, and noting that at least one IPR commenter was reduced to stabbing himself with a croissant, I offer a cake recipe.
Grease and flour a 12-cup Bundt pan.
Preheat oven to 350.
2.25 cups flour
6 ounces powdered baking chocolate
2-3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Optional other ingredients (more than one of these is excessive)
0.25-1.0 cups fine-crushed walnuts
0.25-1.0 cups candied citron peel
1/8 teaspoon ground cayenne pepper
Gently mix dry ingredients in bowl.
In separate bowl:
1 packed cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon orange extract
1.5 sticks butter
Beat sugar mixture until quite fluid.
Add 4 eggs, one at a time, beating well after each egg is added.
You will now add the sugar mixture and 1 cup milk to the flour miture. Do this very slowly a bit at a time. Until the flour is dampened, unless you have a hood for your mixer, hand mixing may be indicated. Then beat thoroughly.
Add mixture to pan. Bake for 40-45 minutes or so. A wooden toothpick inserted into the center should come out dry. And then bake a very little longer, a couple of minutes.
Remove cake from over, and place on wire rack to cool completely completely. Remove cake from pan. The cake should be a bit dry. Slice into flat wedges. Take a non-metallic serving plate, ideally one that is completely flat,and place the wedges skewed to one side in a circle on the plate. Drizzle each piece of cake with a *small* amount of liquor: Chambord, Curacao, brandy, cognac — some people will actually use whiskey. You have to be quite restrained in how much you use or the cake will become soggy.
Refrigerate the cake for a or more day.
Remove cake from refrigerator and allow to become warm. If you are using your range for baking, placing the cake on top of the range may work. I would hesitate to use the microwave except on single slices and only for very short times ca. 15 seconds.
Cover with chocolate Glaze:
1.5 cups powdered sugar
ca 0.75 cups cocoa (your author uses Ghirardelli’s)
0.25 cups melted butter
0.25 cups heavy cream
1 capful vanilla extract
1 capful coffee extract
1-2 teaspoons cinnamon
Place sugar in bowl. Slowly add liquids, stirring to dissolve the sugar. It may be necessary to add more cocoa to get the flavor you want. It may be necessary to add more sugar, up to a half-cup, to get a soft but not excessively runny consistency.
Pour glaze over cake. You cannot spread the icing; the cake won’t take it, so the icing needs to be soft enough to pour fairly cleanly.
Oh, yes, you remember that large container of heavy cream, not yet used. Serve cake with a proper whipped cream:
Remainder of Heavy cream, beat until not quite stiff. Add:
Optional: Zest of two oranges
Not optional: enough sugar to form a mound (ca. 1/4-1/2 cup). Beat until nearly stiff. Add several capfuls of vanilla and beat until stiff.
Serve slices of cake with whipped cream.