Not that I am complaining - I'm so glad that the last few weeks are over and done with. But, I really am left scratching my head and wondering where the time goes? It is such a cliche but I finally understand that old saying "the older you get, the faster time flies." All of you youngsters (you know who you are) are always trying to make me feel better for being the oldest person they know but I really am starting to embrace my almost middle age.
One of the funniest things I have read about people my age is that young people think you are too old to know what you are talking about, old people still think you are too young to know what you are talking about - but they both ask you for money. I don't think this could be any truer in my case.
Becoming Jane. It was such a fabulous movie. I loved it - and being the Jane Austen fan that I am - I knew how it would end, but that didn't keep me from wishing for a happy ending. It wasn't a bad ending, or even a really sad ending - although I cried buckets of tears - it just wasn't a very satisfying ending. I have always loved that Jane Austen was so smart, and plucky in a time when that wasn't a very good quality in a woman. In fact, they use a quote from Jane Austen as the tag line for the movie; "A woman especially if she has the misfortune of knowing anything, should conceal it as well as she can." -Jane Austen. Anne Hathaway was so beautiful, and so convincing as Jane. It is a movie that I will have to have when it comes out on DVD.
So for my Tasty Tuesday I am posting a recipe for a cake that was popular in Jane Austen's time:
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name. Makes about 16 slices.
two sticks butter (room temperature)
1 cup sugar
4 eggs -beaten
1 1/2 cup flour - sifted
2 -3 Tablespoons milk
1 1/4 cup heavy cream (Bavarian or add 1/4 cup powdered sugar)
1 - 2 cups sliced strawberries
powdered sugar for sprinkling
1. Pre-heat oven to 375F. Grease and line the bases of three 18 cm (7 inch) round cake tins.
2. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency.
3. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch. Turn out and leave to cool on a wire rack.
4. Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.