I just put out the crystal candelabra and tulips along with the glazed strawberry pudding cake I made this morning. It’s still cold in the sunroom right now but it will reach the 70s by noon when I’ll finish setting the table for our Easter luncheon. I’ll keep the cake refrigerated until then; I just wanted to show it to you because there’s a secret I’ll share!
The Thrifty Yankee’s secret to making a beautiful pressed strawberry pudding cake, Or, How I Resurrected Ruined Cake:
Start at 6:00 a.m. when you’re half awake. Bake two layers of plain cake without greasing the pans. This is important; otherwise the layers won’t be ruined when you remove them. Next, break the cake up into small pieces in a bowl, then mix with chopped strawberries and place into a greased loaf pan. Press the mixture down with another loaf pan on top, remove the pan, add more mixture, repeat, then place in the refrigerator for an hour. Gently take a spatula around the edges and turn upside down onto a cake dish. Add your favorite glaze and decorate with strawberries and naturally colored sprinkles.
He Is Risen!!!
(Photo taken last May during an early morning walk at the Franciscan Monastery in Kennebunk.)
Edited to add a photo of the table setting: