When I told my four-year-old Madeline that her Mimi was about to have a birthday, she was overjoyed to help make a cake and cards for the occasion. It was so thrilling for her to realize that even her grandmother has birthdays. And like me, Madeline loves any excuse for a party.
Madeline was happy to help with this project!
Since whole wheat flour is often more coarse and heavy than all purpose or cake flour, I recommend using either whole wheat pastry flour or white wheat whole wheat flour for the cake—they tend to be less gritty than the standard “whole wheat” flour. Also whisk the flour in a medium bowl before measuring out the three cups you need for this recipes.
with Honeyed Whipped Cream and Walnuts
4 ripe pears
4 cups ginger ale
3 cups white wheat whole wheat flour
1 TBSP baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground ginger
2 tsp ground cardamom
1 cup coconut oil
2 cups packed dark brown sugar
½ cup honey
6 medium eggs at room temperature
1 ¼ cup buttermilk
1 cup chopped walnuts, toasted and allowed to cool
Double recipe of Honeyed Whipped Cream
Pears poaching in Ginger ale
Preheat oven to 350°F, grease and flour three, nine inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, ginger and cardamom. Cream together the coconut oil and brown sugar; add eggs one at a time to the creamed mixture, beating well after each addition. Incorporate half of the flour mixture, then incorporate half of the buttermilk; repeat with the remaining flour mixture and buttermilk, and mix well. Divide the batter evenly between the three prepared pans. Bake at 350°F for 30-35 minutes. Check for doneness before removing from oven, A toothpick should test clean at the center of the cake. Cut around the edge of cake pans and allow to cool for 15 minutes, then invert onto cooling racks and cool to room temperature.