Pake Two: The Sequel
Those with functional memories may recall the recent posting on the topic of pake.
I am pleased to report that a pake was successfully constructed and consumed in our household over the holidays, and after initial skepticism, even the initial skeptics were won over. (The initial skeptics - you know who you are - are forgiven for their tendency to treat me like a dolt and tell me how to do everything, even though they had the exact same amount of pake experience I had going in - zero. I will concede that I left out the important step of placing a baking sheet under the pie tin, and received some needed support when there was a blossom of smoke in the kitchen - which turned out to be not the only smoke-filled house episode of the holidays so far, but that is perhaps another story for another time.) It should also be pointed out that my pake did not look anything like the photo I used in the initial post. That photo, according to one of the initial skeptics, was "gross."
So again with credit to the Amstrong and Getty radio show on KNEW-AM, here's the recipe, with a minor adjustment or two based on my now extensive experience:
Cranberry Pake (Pie+Cake)
Crust:
Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and leave unbaked.
Cranberry Layer:
3 cups fresh whole cranberries, rinsed and drained
½ cup sugar
½ cup chopped pecans (I might up this to a full cup next time)
Mix all ingredients and place in unbaked crust.
Cake Layer:
¾ cup softened butter
1 cup sugar
2 eggs
1 cup flour
Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.
Place the pake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.
So there you go. I am sure you will have as much enjoyment as I had saying "pake" over and over, to the point of fully annoying the initial skeptics. I will also invite you to engage liberally in the making of such rollicking puns as "that takes the pake!" and "let them eat pake" and "you can't have your pake and eat it, too" and "if I knew you were coming I'd a baked a pake" etc. Such hilarity! Stop it, my sides are splitting!
I am pleased to report that a pake was successfully constructed and consumed in our household over the holidays, and after initial skepticism, even the initial skeptics were won over. (The initial skeptics - you know who you are - are forgiven for their tendency to treat me like a dolt and tell me how to do everything, even though they had the exact same amount of pake experience I had going in - zero. I will concede that I left out the important step of placing a baking sheet under the pie tin, and received some needed support when there was a blossom of smoke in the kitchen - which turned out to be not the only smoke-filled house episode of the holidays so far, but that is perhaps another story for another time.) It should also be pointed out that my pake did not look anything like the photo I used in the initial post. That photo, according to one of the initial skeptics, was "gross."
So again with credit to the Amstrong and Getty radio show on KNEW-AM, here's the recipe, with a minor adjustment or two based on my now extensive experience:
Cranberry Pake (Pie+Cake)
Crust:
Prepare your favorite pie crust to fit a 9-inch pie pan. Place in pan, flute edges, and leave unbaked.
Cranberry Layer:
3 cups fresh whole cranberries, rinsed and drained
½ cup sugar
½ cup chopped pecans (I might up this to a full cup next time)
Mix all ingredients and place in unbaked crust.
Cake Layer:
¾ cup softened butter
1 cup sugar
2 eggs
1 cup flour
Cream together butter and sugar. Add eggs and beat well. Add flour and mix thoroughly. Dollop the mixture by spoonfuls over the cranberry layer and smooth the top with a spatula.
Place the pake on a baking sheet to catch drips while baking. Bake for 1 hour at 350 degrees or until the top is golden brown. Serve warm or at room temperature with ice cream.
So there you go. I am sure you will have as much enjoyment as I had saying "pake" over and over, to the point of fully annoying the initial skeptics. I will also invite you to engage liberally in the making of such rollicking puns as "that takes the pake!" and "let them eat pake" and "you can't have your pake and eat it, too" and "if I knew you were coming I'd a baked a pake" etc. Such hilarity! Stop it, my sides are splitting!
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