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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
March 1 is celebrated as Mother Ann Lee's birthday. She was the founder of the Shakers. To honor her birthday, the Shakers held an afternoon meeting, followed by supper. They always served Mother Ann's Cake.
The original recipe advised:
"Cut a handful of peach twigs which are filled with sap at this season of the years. Clip the ends and bruise them and beat the cake batter with them. This will impart a delicate peach flavor to the cake."
Of course today you wouldn't beat with a peach twig. It is a white cake with peach jelly and flavored with rosewater.
The classic recipe for Mother Ann Cake
1 cup butter
2 cups sugar
3 cups flour
1/2 cup cornstarch
3 teaspoons baking powder
1 cup milk
2 teaspoons Shaker rosewater
12 egg whites, beaten
1 teaspoon salt
Beat butter until creamy. Sift flour, cornstarch, and baking powder together; then add to butter mixture in small amounts, alternating with milk. Beat well. Add rosewater. Beat eggs with salt until stiff, then fold into the batter. Bake in three 8 inch pie tins at 350 degrees for 25 minutes.
After cakes cool, smooth peach jelly between the layers. Assemble the cake.
Cover cake with Rosewater frosting:
4 cups confectioner's sugar, sifted
2 tablespoons butter
1/4 cup light cream
1 tablespoon Shaker rosewater
Combine all ingredients in a bowl and stir until smooth/
From: "Shaker your Plate" by Sister Frances Carr.
The original recipe advised:
"Cut a handful of peach twigs which are filled with sap at this season of the years. Clip the ends and bruise them and beat the cake batter with them. This will impart a delicate peach flavor to the cake."
Of course today you wouldn't beat with a peach twig. It is a white cake with peach jelly and flavored with rosewater.
The classic recipe for Mother Ann Cake
1 cup butter
2 cups sugar
3 cups flour
1/2 cup cornstarch
3 teaspoons baking powder
1 cup milk
2 teaspoons Shaker rosewater
12 egg whites, beaten
1 teaspoon salt
Beat butter until creamy. Sift flour, cornstarch, and baking powder together; then add to butter mixture in small amounts, alternating with milk. Beat well. Add rosewater. Beat eggs with salt until stiff, then fold into the batter. Bake in three 8 inch pie tins at 350 degrees for 25 minutes.
After cakes cool, smooth peach jelly between the layers. Assemble the cake.
Cover cake with Rosewater frosting:
4 cups confectioner's sugar, sifted
2 tablespoons butter
1/4 cup light cream
1 tablespoon Shaker rosewater
Combine all ingredients in a bowl and stir until smooth/
From: "Shaker your Plate" by Sister Frances Carr.
Bringing the