Please tell me I’m not the only person who hears a new song, becomes enamored, and then listens to that one song on loop for oh….a week? I mean there are many reasons I do this:
1. I love it. Who wouldn’t want to hear something they love over and over again?
2. I have an obsession with learning lyrics. This is the easiest way to learn them without looking them up. And since I don’t buy CDs anymore that conveniently give me all the lyrics, I have to learn by osmosis.
3. In my head I like to make up all sorts of movie scenes for my life that this particular song would be an excellent soundtrack to.
I have really strong associations with music. I remember the exact song we were listening to in the car on the way to my grandfather’s funeral (Sunglasses at Night). I have a soundtrack for each of my major trips: France – Tiger Army, Rodrigro y Gabriela, The Pride & Prejudice soundtrack; India – Ziggy Stardust almost exclusively; that 8th grade ski field trip where my crush asked me to ski with him all day – Marcy Playground.
Music is a big deal. Which is why I’m totally stressing over my song selection for the wedding. It needs to fit the vibe, but also demonstrate to everyone how flippin’ cool and hip I am. That I may like all those trashy Ke$ha and Nicki Minaj songs but I also have really good taste.
It’s a battle. I hope I win it.
All of this has absolutely nothing to do with spice cake. Except that I had a super duper strong urge for spice cake and it had be like proper old fashioned heavy spice cake. None of this shmancy hipster foodie crap with crystalized ginger.
Thankfully my mom gave me a bunch of adorable holiday cookbooks from the 1950s that had the exact recipe I was looking for. I tweaked it only a little bit, mostly because 1 teaspoon of cloves seemed like a whole lot of cloves. In the end, it was the right decision. I dressed it up with a little light lemon glaze, just to keep it soft and moist. It’s perfect for the holidays.
- 2 cups sifted cake flour
- 1 tsp baking soda
- 2 tsp cinnamon
- ¼ - ½ tsp cloves
- ½ tsp nutmeg
- ½ tsp salt
- ½ shortening
- 2 cups brown sugar
- 3 eggs, separated
- 1 cup sour cream or creme fraiche
- Preheat oven to 350F. Grease and flour either 1 9x5 loaf pan and 2 mini loaf pans, or 1 9x9 square pan.
- In a stand mixer fitted with a paddle attachment cream together the shortening and brown sugar until thoroughly mixed.
- Add the egg yolks one at a time, beating thoroughly between each addition.
- In a separate bowl whisk together the flour and spices.
- Working in three additions alternate the dry ingredients with the sour cream, beginning and ending with the dry ingredients, beating just until no streaks remain.
- In a separate clean bowl beat the egg whites until soft peaks form.
- Fold in ⅓ egg white mixture in the batter to lighten.
- Fold in remaining egg whites, just until no streaks remain being careful to not deflate the batter too much.
- Bake mini loaves for 30 minutes, the 9x5 loaf for 1 hour, or the 9x9 pan for 50 minutes or until a tester inserted in the center comes out clean. Let cool on a wire rack until safe to handle before turning out to cool completely.
- Dust with powdered sugar or a lemon glaze made of confectioners sugar, milk, and lemon juice.