February 1st, 2011
How many different ways can I serve a sour cream bundt cake? Breakfast in the car, after dinner on a plate with a linen napkin, after a take-out lunch of Potbelly sandwiches with the in-laws. It was THAT good. The cake was dense but not heavy, not too sweet, delightfully moist and terrifically pleasing. Many, many thanks to Jennifer of Cooking for Comfort for her selection.
The chocolate and cinnamon swirl was delish, except the fruit seemed horribly out of place. Skip the raisins.
But the lunch with the in-laws got me thinking. It seems the cake reminded one of us of another one of us’ favorite cake, the one his mother always made for his birthday and that he still requests as a 40-plus-year-old-person: a sherry raisin cake.
Really? Sherry raisin for or a kid’s birthday? It’s not the alcohol I question, it’s the something-other-than-chocolate-or-vanilla issue that makes me raisin an eyebrow. I doubt I would have liked that as an 8-year-old.
Apparently his brother’s birthday cake was pineapple upside down cake.
? Again, something I really enjoy now at 30+, but not something I’ll whip out when my baby has a b-day.
Does anyone else think this is odd, or do you share this untraditional birthday tradition?