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Dinette Cake

June 13, 2015

Now how many of you still owns a set of these?


If not a complete set you have one or two pieces in the house. This little guy has 30 years or more of working in the kitchen but has not been in use lately. Well, this week I was baking another thing considered a blast from the past and I needed an 8 x 8 pan. After calming down from a panic attack I noticed, at the bottom of the cabinet, old faithful. Just the right size in depth and width and a perfect match for the recipe I was using for the afternoon study class.

Pondering through a very old cookbook I came across something titled “Dinette Cake”. I have owned the books for years and never considered this as match for my needs. So what is a Dinette Cake? Something so simple yet really good if and when you put your own little spin on it. This is a really quick and easy cake but I added a key lime glaze because the temps outside were supposed to be in the 90s and I wanted to give the group a sense of false coolness. It worked. Here is what you need for this cake:

Making of an updated dinette cake.

1 1/2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. light olive oil
1 egg
1 tsp. vanilla

Grease and flour an 8 x 8 x 2 inches square pan. Place all of the ingredients into a large bowl and beat by hand until smooth, making sure to scrape the bowl constantly. This should take 3-5 minutes. Try not to over beat. Pour the batter into the greased and floured pan and set aside. Turn on the oven and heat oven to 350 degrees. While the oven is heating mix together a simple glaze of milk, confectioner sugar and fresh lime juice.

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. While the cake is still warm but not hot, use a baker’s straw and punch holes into the cake. Now pour part of the glaze on the cake. Once the cake is completely cool, pour the remaining of the glaze on the cake and place into the fridge until serving time. This is a simple but moist cake and the glaze adds an extra kick of freshness to it.


As for the glaze, because this is such a simple cake you can frost the cake; serve it with fresh fruit or ice cream. There is no way to go wrong, and once you try it you will bake it again and again

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