While I was getting fat over the holidays, I tried something that was absolutely wonderful and that I just had to have the recipe to.
Its called Georgia Bachelor Cake and it tastes like heaven.
I tasted it while I was in Florida; one of my boyfriend's cousins had made it for the gift exchange, and the lucky recipient was kind enough to share a piece with me. I can't say I would have been so kind. Cause it's dang good.
This cake is special because my boyfriend's grandmother used to make a loaf every year for all the bachelors. This is such a calorie-rich cake that I can't help but wonder if the idea behind it is for the bachelors to eat a loaf, and not have to eat again for the rest of the year.
A key part of the deliciousness? The main ingredient: vanilla wafers.
You crumble the vanilla wafers up (I used a rolling pin), and mix it with more sugar, lots of eggs, and other good stuff, like coconut.
You can make it in a fluted tube or a bread loaf pan. I used a bread loaf pan, and reserved a little for a mini fluted tube.
This cake is so flavorful and surprisingly moist. Definitely worth whatever crazy amounts of calories it has.
Georgia Bachelor Cake
from Katherine Edwards
- 12 oz box vanilla wafers
- 2 cups sugar (I only used 1, and it was still sweet enough)
- 6 eggs
- 1/2 cup milk
- 2 sticks butter, melted
- 7 oz coconut
- 1 cup chopped pecans
Preheat the oven to 300.
Crumble the wafers, add sugar and stir.Add eggs, milk and butter, and stir to combine.
Stir in coconut and pecans.
Pour into a well buttered and floured bread loaf pan or fluted tube.
Bake 1 hour and 45 min.
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