Thursday, July 7, 2011
Sally's Birthday Cake Recipe
Do you know Stephen Huneck's work? The image above is one of his charming prints. Although Huneck unfortunately took his life about a year ago, his wife continues to sell his work at their wonderful Dog Mountain studio in Vermont, also home of Dog Chapel, a place Huneck built for all dog lovers to remember and celebrate their four legged friends.
This birthday cake recipe is direct from Dog Mountain for Sally, one of Huneck's beloved labs. We think it is worth creating even if it is your or your dog's unbirthday!
Sally's Birthday Cake recipe
Preheat Oven to 350 degrees F, and grease a 9” x 5” loaf pan, or a single 8”-9” round cake pan
1½ cup Flour
1½ teaspoons Baking soda (as in Arm & Hammer)
½ -1 cup Smooth peanut butter
½ cup Vegetable oil
1½ -2 cups Carrots grated (food processor recommended)
2 teaspoons Vanilla
½ cup Honey
Mix Flour & Baking soda
Measure: Oil, add, and then measure Peanut Butter (it will slide right out of the oily measuring cup)
Add All the rest of the ingredients. Mix – it will be fairly thick – if you want to add some ½ & ½ or water, go ahead. Use your hands to knead everything fairly evenly, and then get it into the cake pan.
Spread the thick mixture into the greased baking pan and pat the batter down fairly evenly.
Put into 350 degree preheated oven for 30-35 minutes, or until it smells done.
Cool & then turn upside down onto plate – you are now ready to ice & decorate it.
2 packages of 12 oz Cream cheese
Some Sugar (or honey)
1 teaspoon Vanilla
Add all ingredients together into a microwave-safe mixing bowl – if you wish to add a little ½ & ½ (or water) go ahead. Microwave everything for 1 minute, and then stir until smooth.
Smooth this icing onto your inverted cake, decorate and refrigerate overnight. Serve to both dogs and people.