How to Cook

This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it's so good I've put it into the regular rotation.

If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory.

Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.

Ingredients

• 3 duck eggs
• 2 cups unbleached flour
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 cup sour milk or whey
• 1/2 cup butter, softened
• 1 tsp vanilla
• 1/2 tsp molasses
• 1 cup applesauce
   

Preparation

Sift together all dry ingredients in a bowl and set aside. Cream together butter, molasses, and vanilla. Slowly add dry ingredients, milk, and applesauce, alternating between dry and wet ingredients. Combine thoroughly and beat for 1 minute. Add eggs and beat for 2 minutes more, scraping bottom of bowl.

Pour batter into greased 13×9″ cake pan. Bake at 350 degrees Fahrenheit for approximately 30-35 minutes, or until edges are golden brown and toothpick inserted in the center comes out clean. Cool completely on a wire rack. Eat plain, top with applesauce, or frost with Maple Cream Cheese Frosting.

Source:  Self Sufficient Home Make