You know what all these guys had in common? (Well, besides a gene pool and a fish dinner.) They all liked cake. And, they all liked bacon. These “Hardy Ancestors” posts are dedicated to recipes that had their best days a lifetime ago, with my great-grandfather (an HA if there ever was one) at the far left on the sofa. Days when food was abundant if you didn’t mind the lack of variety, and work was hard and long enough that you didn’t. And then there was dessert.
My father liked a “planned dessert”. I don’t think my mother had ever heard of such a thing growing up, but it was an ongoing topic of discussion at the dinner table all their married lives. A planned dessert implied something thought out and prepared long before the meal: apple pie, butterscotch layer cake or bread pudding studded with raisins and served with hard sauce. The category did not include ice cream, store-bought cookies or instant pudding. Occasionally there would be a recipe that would satisfy both husband and wife – the perfect blend of yin and yang for ingredients, formality and ease of preparation. I give you:
Cinnamon Bacon Sponge
1 egg, beaten, 1/2 C sugar, 1/2 C molasses, 1/4 C melted bacon fat, 1/2 C boiling water
1 tsp soda, 1 tsp cinnamon, 1/2 tsp salt, 1 and 1/8 C flour (a heaping cup)
Mix the bacon fat with the boiling water. Stir, and when slightly cooled add the egg and sugars. Add to the dry ingredients and mix well. Place into a greased 8 x 8 pan an bake 35 to 40 minutes at 350. Serve with whipped cream.
I like to add chopped apples or raisins, and I use the pan drippings from our best pepper bacon for extra kick. Bon appetit!