October 16, 2017

Baby Food Cake

In just a few days, my dear, sweet, amazing Grandma would be celebrating her 99th birthday. This will be the first year that I can remember, not getting to bring her something sweet to share with her on her special day. I miss her. And I miss her even more since I started typing these words onto this screen.

So. I can’t be with her this year to bring her a pretty cake and pretty package and a pretty card, but celebrate her, I will!!!

In her honor, this week, I will be sharing her sweetness by posting my most memorable dessert recipes from her kitchen. I cooked these with her, on many occasions. She was my teacher. And I don’t just mean my baking instructor.

First up is her Baby Food Cake. I don’t know where she got this recipe, so I cannot credit the source, but I haven’t seen it anywhere else.

Instructions:

Mix together:  

Baby Food Cake

2 cups self-rising flour  (or regular flour plus 1 tsp baking soda)

2 cups sugar

3 eggs

1 cup oil

1 tsp. vanilla

1 tsp. cinnamon or nutmeg (or some of each)

2 jars of baby food ***

Cook in a greased and floured bundt pan on 300 degrees for one hour.

***Grandma only used plums.  Baby food plums are hard to find these days.  Sometimes I am able to find plums and apples.  Sometimes I can’t even find that and have used apples and blueberries or whatever sounds good.  It isn’t the same, but it’s still yummy.  Of course, mine is never as good as hers, anyway.

Please allow yourself to lick the spoon and bowl. 

Grandma had this really neat way of making the flour that she used to flour the pan taste really good.  We never could wait for her cakes to cool. 

 So simple, and soooo moist.  And definitely not just for babies!


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Baby Food Cake

Ingredients:

2 cups self-rising flour (or regular flour plus 1 tsp baking soda)

2 cups sugar

3 eggs

1 cup oil

1 tsp. vanilla

1 tsp. cinnamon or nutmeg (or some of each)

2 jars of baby food

Instructions:

Mix wet ingredients, then add dry.  Generously grease, then flour bundt pan.  Pour in batter.  Bake at 300 degrees for one hour.

[/print_recipe]Here’s to you, my sweet Grandma!
Love,
Brandy


Comments

  1. sue story says:

    Aunt Honey came up with that recipe!

  2. Sounds yummy!

  3. that has been our family favorite since i was little. you forgot the lemon juice/powdered sugar drizzle, though. 🙂

  4. oh…and chopped pecans (in the batter)

  5. I was just talking to a group of ladies, and one mentioned this and no one else had heard of it. And I just found your site and happened to see it! How great, she wasn’t making it up!! LOL.

  6. Do you think I could make this into a layer cake and maybe frost with cream cheese? Or would that maybe make it a bit to much like a carrot cake

    • There is a recipe for carrot baby food cake, it’s almost identical but you use carrot baby food & you up the cinnamon & vanilla to 2 tsp instead of one & then you ice with cream cheese icing in layer. It’s on pinerest, which is where I found this recipe also.

  7. Brissa Cuthbertson says:

    My grandmother used to make a similar recipe for all of our birthdays. She unfortunately passed almost two years ago now and Sunday is my fathers birthday, of course he wants his baby food cake! Thanks for posting this, it’s much appreciated!

    • Made it in home eco in the 70’s but we used a jar of prunes and a jar of apricots. I had lost that recipe, this is the closest i could find so i used the ingredents but used the prune and apricots, came out the way that I remembered. Oh! So very good! Can’t wait to make it again!

  8. Wow all my life I thought my family one the only one to have this recipe. My mom came to visit at the hospital yesterday my wife was having a baby,and she brought me a baby food cake for my birthday a few days back and for the occasion. So today I was sitting here eating my birthday cake and a nurse comments on the cake telling her what it was and offering a piece . She states what I have heard all my life I have never heard of that before. Lol out of curiosity I Google it and this was the closest I found to it. We must be related so where up the road and have the same great great Grammy or something 🙂

  9. Are you using the 4 oz. or 6 oz. jars? I’ve seen recipes for both.
    Thanks.

  10. My Mom made this all the time. She always used prunes. She would keep 6-8 jars on hand. You never knew when someone would be sick in the neighborhood or a death and being from the south every ail is cured with food. Nice memories. She used 1/2 teaspoon cinnamon and 1/4 tsp of allspice. She used pecans in the batter
    as well.

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