Posts Tagged ‘King Arthur flour’

A Reader Recipe

Tuesday, May 31st, 2011

Sometimes the best cooking ideas come from friends, relatives and readers, and the following recipe for Easter Bunny Cake (yes, I know, it’s June) was sent to me by Audrey, a Vermont resident who reads and comments on my “Confessions” Yankees blog. Here’s how she explains baking an Easter cake on Memorial Day:

“My sister Deb and her daughters came over yesterday. We were actually making up for our Easter celebration, which we were unable to have because her father-in-law passed away and they were on their way home from No. Carolina on Easter Sunday. So even though it was too hot for an egg hunt (the chocolate would have melted within minutes) we made our traditional Easter Bunny cake.”

The trick to making a moist yellow cake like Audrey’s is the flour, apparently. It’s called King Arthur Flour and the factory is located in Vermont. She pulled the recipe off their web site:



Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
1) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
2) Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
3) Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
4) Scrape the bottom and sides of the mixing bowl.
5) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
6) Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
7) After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
8) Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. 

For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.

9) Bake for 40 minutes for a 9″ x 13″ pan; 27 minutes for 9″ layers; 24 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
10. The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
11) Remove the cake from the oven and place it on a rack to cool before removing it from the pan.

What about the Easter Bunny part of the cake, you ask? Here’s how it looked at Audrey’s.

From left to right: Audrey's nieces, Megan, Kathleen and Natalie, and her two daughters Emily and Elizabeth

Audrey says she’s been making the cake for 20 years, so it must be pretty good. Love that bunny!