Tuesday, April 19, 2011

Feasting With the Prophets IV

Week #4: Wilford Woodruff
Favorite Dessert: Cherry Nut Cake

Wilford Woodruff didn't seem to have an overly active sweet tooth, but he did lead an interesting life. He was likely the first fly fisherman in the Rocky Mountains, and he was the prophet to whom the American Founding Fathers appeared:

"Before I left St. George, the spirits of the [Founding Fathers] gathered around me, wanting to know why we did not redeem them. Said they, “You have had the use of the Endowment House for a number of years, and yet nothing has ever been done for us. We laid the foundation of the government you now enjoy, and we never apostatized from it, but we remained true to it and were faithful to God.” These were the signers of the Declaration of Independence, and they waited on me for two days and two nights. . . . I straightway went into the baptismal font and called upon Brother McCallister to baptize me for the signers of the Declaration of Independence, and fifty other eminent men, making one hundred in all, including John Wesley, Columbus, and others."

So cool.

Wilford Woodruff Cherry Nut Cake


2 cups sugar
1 cup butter, softened
2 cups buttermilk
4 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 1/2 cups walnuts, chopped
1 cup walnuts, whole
1 pkg. candied cherries

1/2 cup butter
3 cups sugar
1/2 cup evaporated milk
1/2 cup corn syrup

Preheat oven 350 degrees F. Grease and flour three 9 inch cake pans; set aside. In bowl of mixer, cream sugar and butter until fluffy. In a medium bowl, mix dry ingredients. Add to sugar and butter mixture alternating with buttermilk. Fold in nuts. Pour batter into prepared cake pans. Bake at 350 for 30 minutes or until the cake tester comes out clean. Invert cake onto wax paper and cool. While cake is cooling prepare filling. In a medium saucepan on medium heat, melt butter. Add sugar, milk, and corn syrup. Cook until a soft boil stage or 240 degrees on a candy thermometer. Once filling has reached soft boil stage, take off the burner and beat until golden and thick enough to spread. Spread filling on first layer of cake (not on sides). Sprinkle whole walnuts and candied cherries over filling. Place the next layer of cake on top of the walnuts and cherries and repeat the process.

(Sadly, the cake did not survive long enough for me to take pictures of people enjoying it.)

1 comment:

Melissa said...

SO... before we moved we were the 12 and 13 year old Sunday School teachers. Their class curriculum is from the latter day prophets, so for out last day of class with them before we moved I made a bunch of these treats! So thanks for sharing the idea is was a lot of fun. We did a lemon pie, boiled raisin cake, and a cheesecake. I don't remember now who's they were, but it was a cute idea. Thanks!