The wedding is done, and we had a fantastic weekend! And the cake turned out well which I could not have done without the help of my dear college friend Lance!! Thanks to her secret icing recipe and talking me through some basics, it all came together! She is a fantastic baker, and if you live in Vermont or even if you don’t, you should check out her stuff on her facebook page Takes The Cake Vermont. The photographer took better pictures, but I don’t have those yet, so here is the one I took at my house before transporting the cake. The food was wonderful, the weather turned out well despite a torrential storm and flood on Friday night. The water outside of my parents house where we had the rehearsal party was mid calf deep when people were trying to leave. It added some drama, but it was really funny to see everyone with their pants rolled up and shoes off trying to get to their cars. We are not really going on a honeymoon, but we are going to Savannah this weekend for a quick get-a-way. Shockingly, I have never been to Savannah despite living in Charleston, so I am really looking forward to it. I did take this past Monday off from work to relax, and while sunning on the porch, I came across a recipe for Huguenot Torte in the South of Broad magazine. I have not had this in so long, and I was so happy to see a recipe for it. Such a traditional Charleston recipe and so delicious.
Huguenot Torte
Ingredients:
4 eggs
3 cups sugar
8 tablespoons flour
5 teaspoons baking powder
½ teaspoon salt
2 cups chopped tart cooking apples
2 cups chopped pecans or walnuts
2 teaspoons vanilla
Directions:
Beat whole eggs in electric mixer or with a rotary beater until very frothy and lemon-colored. Add other ingredients in above order. Pour into two well-buttered baking pans about 8 x 12 inches. Bake in 325 degree oven about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top), pile on large plate and cover with whipped cream and a sprinkling of the chopped nuts, or make 16 individual servings.
Hi, the pan size in the pic doesn’t look small like an 8×12 pan would be, what size is it actually that you used? Thanks!