35-3. Ladies Bridge Lunch: Bring Back the Two-Dessert Lunch?

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I came across so many ladies lunch menus in earlier decades with not one but two desserts. Invariably one was a frosted cake of some kind. I don’t really care all that much for typical frosting. Too sugary. My favorite cake actually is the one my mother used to make for our birthdays. So simple, so deliciou and it would work fine for a two-dessert  ladies lunch, #11 on my list of “13 Classics for Retro Ladies Bridge Lunch” menus (page 220 in Bridge Table or What’s Trump Anyway?

She made what she called a 3-egg layer cake, but baked it in a 9 x 12 single-layer rectangle. Then, when cool, she spread it with a jar of her homemade strawberry preserves and then topped it with sweetened and vanilla-flavored whipped cream! Couldn’t be simpler, and so much better (to me) than frosting.

In all my long 90 years, I’ve never ever come across using strawberry preserves and whipped cream as a cake-topping except my mom’s. Just wanted to get it out there as a dessert idea before I die.

If that were one dessert, what could the other be? How about Lemon Sherbert topped with raspberry liqueur.  A tangy contrast to all that whipped cream.

As to making cakes. I’m simply not a baker, but I once experimented making a very simple one-bowl cake (didn’t have to cream the butter and sugar first) in a mixer that was far better-tastin g than a cake mix.

My mother, of course, did that creaming and adding ingredients one by one process that most cakes require.

 

 

 

 

One Response to 35-3. Ladies Bridge Lunch: Bring Back the Two-Dessert Lunch?

  1. The February, 2000 issue of Southern Living carried a recipe for Two-Step Pound Cake, which involves simply layering the room-temperature ingredients in the bowl of a heavy-duty mixer in the order given. These ingredients are then beaten for one minute at low speed to combine them, and then beaten at medium speed for an additional two minutes. The batter is then poured into a greased and floured 10-inch tube pan and baked at 325 for 1 1/2 hours.

    It’s truly idiot-proof: The folks at Southern Living had novice bakers give it a try, and their resulting cakes looked and tasted just as good as those made following the traditional, tiresome method.

    And it goes together as fast as a mix. I’ve used the recipe many times both as given and as the basis for more elaborate desserts.

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