Yankee Magazine’s Food Editor, Annie B. Copps, appeared on the Today show on Sunday, April 4, and shared these recipes with viewers for a perfect spring brunch menu.
On page 51 in the May/June issue you have a recipe for a cake which is not complete
there is no amount for the flour.I read it with interest. of making it
Would it be posible for you to Email me thel quanity needed.
Thanks Alfred Amos
Hi Alfred, The correct amount of flour — 2 cups plus 2 tablespoons of all-purpose flour, plus extra for pans — is listed on page 48 at the beginning of the recipe.
I ENJOYED “A LIFE MADE FROM SCRATCH” VERY MUCH! Being a baker myself, I was amazed how high Miss Esther’s cake came out. I was sure she used cake flour or 2″ deep cakes pans, but she didn’t. I asked my mother who told me that’s how my Grandma’s cakes came out, just the way Miss Foskett’s do. I plan on making it for mother’s day, and although I am tempted to use cake flour, I will follow the directions just as they are. I would love to hear from anybody who made this cake and how it turned out for them. Thank you all for a great article.
Email (will not be published) (required)
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2016, Yankee Publishing Inc. All Rights Reserved.Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111