Wednesday, October 20, 2010

Emily Dickinson’s gingerbread cake

From a recipe in the poet’s handwriting: Emily Dickinson’s gingerbread cake (Boston Globe).

As the recipe includes only a list of ingredients, the Globe adds prosaic instructions requiring the use of a whisk, mixer, bowl, pan, and oven. I would like to imagine though that making this cake properly involves tossing the ingredients from a swiftly-moving carriage into the mouth of a well-heated volcano.

comments: 1

Elaine said...

Your recipe suggestion is better! Unfortunately, I loathe gingerbread. And gingersnaps. Too far from fresh ginger.