Holiday Season and the Legacy of Grandma Mac

This post has been in DRAFT format since the week before Thankgsiving. Life caught up with me and then left me in the dust. Goodness!

I had all of these grand plans to tell you about our family's traditions and how we have morphed over the years. And how the one thing that always remains is Grandma Mac's Caramel Cake. OK. Now that we fastforwarded through the mumbo jumbo... keep reading for the significance of the cake!

It is the cornerstone of our Thanksgiving. Four layers of a dense (dare I say, moist?) pound cake with a thick frosting. It weighs five pounds. Truly. In 2006, I realized that the way things were would not always be the way things are and someone from the younger generation needed to learn how to make the Caramel Cake. Unfortunately, Grandma Mac died when I was 12 or 13, so I didn't get to learn from her. There are a few things I remember about her: she sat in her chair in the kitchen window and watched the birds, she'd say "Emmmmly, you get purdier and purdier ev'ry time I see you," and she was always happy. Even though she isn't here, I like to think she helps me make the cake each year.

And now, I'll share with you...

Cream together gross amounts of Crisco and sugar.

Cream together gross amounts of Crisco and sugar.

Add 5 eggs, one at a time.

Add 5 eggs, one at a time.

Wisk together flour, salt, baking soda.

Wisk together flour, salt, baking soda.

The original recipe calls for "sweet milk"... I interpret that to mean heavy cream! Get your fat pants.

The original recipe calls for "sweet milk"... I interpret that to mean heavy cream! Get your fat pants.

Mix in dry ingredients.

Mix in dry ingredients.

Chase with cream.

Chase with cream.

Until it looks like this (and tastes sooooo good).

Until it looks like this (and tastes sooooo good).

Grease your cake pans and line with parchment paper (or if you're like me and don't have parchment, COFFEE FILTERS!). I make mine with four layers.

Grease your cake pans and line with parchment paper (or if you're like me and don't have parchment, COFFEE FILTERS!). I make mine with four layers.

Melt brown sugar and butter until boiling, add in some more cream... then let it cool.

Melt brown sugar and butter until boiling, add in some more cream... then let it cool.

And mix in copious amounts of powdered sugar.

And mix in copious amounts of powdered sugar.

Stir stir stir.. this is kind of like mixing cement, so you must work quickly!

Stir stir stir.. this is kind of like mixing cement, so you must work quickly!

Stack and frost!

Stack and frost!

Frosting is more like glopping... it's not the prettiest cake..

Frosting is more like glopping... it's not the prettiest cake..

But it is the most delicious.

But it is the most delicious.

Ta da! Just in time for Christmas!