Several years go a good friend of mine gave me a special Mary Ann Cake Pan. These pans were first introduced in the United States in 1921. The pan is designed to bake light cake shells to hold everything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. I decided to make a delicious strawberry rhubarb shortcake.
First I had to make the cake.
2 cups flour
2 tsp baking powder
1 tsp salt
2 sticks of butter, room temperature
1-1/2 cups sugar
2 tsp vanilla extract
1 cup milk
Preheat your oven to 350 degrees. Grease and flour your Mary Ann cake pan. In a small bowl combine the flour, baking powder and salt. Set aside.
Using an electric mixer beat the butter until smooth and creamy. Reduce the speed and gradually add 1 ½ cups of sugar, beat until well blended. Add the eggs one at a time. Beat in the vanilla.
Reduce the speed to low and add the flour mixture alternating with the milk. Blend until there are no lumps of flour left. Carefully pour the batter into the cake pan. Bake at 350 for 40 minutes. Transfer the pan to a wire rack and let cool 15 minutes. Carefully remove the cake and let cool completely, at least an hour.
While the cake is cooling make your strawberry rhubarb sauce.
Strawberry Rhubarb Sauce
3 Tbsp quick cooking tapioca
4 cups fresh or frozen strawberries
2 cups sliced fresh or frozen rhubarb
¾ cup sugar
1 tsp grated orange peel
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp salt
In a large sauce pan, combine strawberries, rhubarb sugar, orange peel, vanilla , cinnamon, salt, and tapioca.Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until the strawberries are tender. Stir occasionally while cooking. Transfer to a large bowl and refrigerate.
Rather than pour the Strawberry Rhubarb Sauce into the cake I cut each piece of cake and then topped it with the sauce and a little whipped cream. This way I could freeze the cake we didn’t eat for another time.