Friday, February 5, 2010

Comfort Cake

I have trouble expressing how I feel in words, especially in person. I’m not good at most social situations, unless I know people and feel comfortable. People have said to me that I act snobbish, but I’m actually dying inside, trying to be sociable. I struggle.

One of the biggest problems for me is a funeral or wake. There are no words that you can ever say that can anyone feel better. Yet, decorum expects you to mumble something of comfort. I will usually choose the funeral over the wake because there is less interaction.

I do bake cakes, though. It’s my way of saying, “Here’s the comfort I want to give you.”

My mom always made this cake for grieving families. I do, as well. It is a simple cake to make, I usually have the ingredients on hand, and it will sit on counters laden with food and not require refrigeration. Also, it freezes well.

The actually name of the cake is “Holiday Cheer Coffee Cake”. We have renamed this cake “Comfort Cake” here at our house. Farmer Brown usually does the delivering, and he felt weird about saying, “Here’s a cheery cake for you.” I told him to just say that it was a coffee cake.

Here was Farmer Brown, going out the door to deliver a cake to our neighbors that we didn’t know well. Their dad passed away unexpectedly. When I wanted to take a picture, Farmer Brown said, “It’s just a cake.”

It’s not just a cake though. It’s all the comforting words and love that I want to give, baked up inside.

Comfort Cake

In a small bowl, mix together
¼ c. brown sugar
½ c. chopped pecans
1 tsp. cinnamon

In large bowl, combine
1 pkg. yellow cake mix
1 small pkg. instant vanilla pudding
4 eggs
1 c. sour cream
½ c. white wine or water
1 tsp. vanilla

Beat at medium speed for 3 minutes. Pour ½ into greased and floured Bundt pan. Sprinkle ½ nut mixture over batter. Top with the rest of the batter. Finish with the other ½ of nut mixture. Bake 45-50 minutes at 350 degrees. Cool 10 minutes and remove from pan.


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