all right so as much as the alarm went off to tell us that this was ready a
while back it's been cooling during the Newfoundland molasses bread video yes
there's been cooling you let it cool in the pan so I'm just gonna pop it out
here looks pretty good so this uses a parchment paper disc and you can find
out how to cut one of those in another video on our channel so it looks perfect
it's lovely well I dish it up why don't you tell me go ahead so this is a meter
this is a brown sugar cake very plain because it's supposed to have a sauce on
top but I didn't make the sauce as I've been you know I pour through old
cookbooks and go through old cookbooks a brown sugar cake recipe is in every
cookbook that we have from the 40s 50s and 60s it's very soft liked it so I
thought if it's in every cookbook and every recipe is essentially the same in
every cookbook it must be good it's either really good or like some of the
recipes we've gotten online absolutely awful and just spread but this is read
by word so spread in it and it's and it's in like actual published cooking so
it should have greater it should be good what's the word I'm looking for the
authenticity of the recipe should be strong as that which would be on the
inter on the interwebs good-looking cake brown on the edge I'm gonna take this
piece sorry Joseph you get your own that's okay I've got a fork oh ma oh
that's really good so here's how I made it
a typical cake fashion I started in a stand mixer and I put in brown sugar and
butter and I cream that until it's really nice and smooth while the butter
and sugar is creaming together I deal with the dry ingredients and that's
flour baking powder salt and baking soda and I just give that a stir to combine
by the time the brown sugar and the butter is creamed together I can add two
eggs and you put one in you make sure that it's mixed in completely and then
you put in the second one once the eggs were fully incorporated in went some
vanilla and then I poured in the buttermilk
I put the buttermilk in because some of the recipe said buttermilk first flour
second some of the recipe said flour first buttermilk second I think if I was
to do it again I'd put the flour in first and then the buttermilk but in any
event it turned out great so once it was all mixed together into a 9-inch round
cake pan that is greased with a parchment disc on the bottom and into
the oven what's cooked it just cools in the pan and this is what we get now most
of them most of the recipes had you put a butterscotch sauce or a caramel sauce
with it okay it's kind of like sauces I like adding salt to things you sometimes
need to taste it first to decide if that's the kind of sauce you want with
it and how much you want right a little bit of sauce but I don't think any but I
don't think I'd put much on it um it's a very light moist cake isn't it you could
also get away with probably of brown sugar crumble mm-hmm sugar butter
crumble on it mm-hmm you could probably even serve it up with
some fruit it'd be really good yeah um but it is very nice the texture is
really nice very few ingredients came together really quickly and it's in the
oven it's a very simple cake it's very simple in flavor but it yeah it is a
great base cake lovely texture I've said that but you know and every recipe had
it in one pan but I mean you could split that between two pans and put any sort
of frosting on it that you want and do a layer cake it would be really
good for that as well so moral of this story when you see the same recipe
everywhere in books you got to give it a truck especially if they over got your
grandmother's well specially yeah you know our grandparents cookbooks simple
plain tasty not overpowering not too sweet
you