Let Them Eat Cake!

Mom and Dad

 I first learned to love food and cook from my mom. She in turn, learned to cook and appreciate food from her father. I have memories of elegant dinner parties in our home in the 60's. Women wore floor length gowns, hair piled atop their heads, the men wore dinner jackets. On the menu, Lobster Thermidor, Filet mignon, and Grand Marnier souffle. My brother, Billy and I would sit on top of the stairs and watch all the guests.  My mom took up cake decorating about 10 years ago and has baked everyone's birthday cakes ever since. She  made my favorite Almond cake for my birthday 50th birthday last year. I'm a bit embarrassed to admit that I ate the remainder of the bottom layer by myself! Today is my birthday and I am baking them as cupcakes. (She made me some last weekend, but they're all gone!) They're so rich, I'll be eating mine naked, no frosting! They come together in a snap.


Almond Cupcakes ( From: Little Cakes from the whimsical bakehouse, by Kay Hansen & Liv Hansen)

Line a tin with 12 cupcake liners. Preheat oven to 350*
Have all ingredients at room temperature

In the bowl of an electric mixer, beat at medium speed until crumbly:
    3/4 cup sugar
    8 oz. almond paste

Add and mix until light and fluffy:
    1 stick unsalted butter

Add one at a time and beat on medium speed until well creamed:
     3 large eggs

Add and mix to combine:
    1 1/2 teaspoons rum
    1/2 teaspoon almond extract

Mix together and add to the butter mixture at low speed just until combined:
   1/4 cup all-purpose flour
   1/3 teaspoon baking powder
   1/4 tsp. salt

Do not over mix!

Fill 3/4's full. Bake for 20 to 25 minutes or until golden. the tops should spring back when lightly pressed. Let cool a few minutes and then finish cooling on a wire rack.