Civil War Candle Light Tour

Several weeks ago we participated in a benefit Candle Light Tour at the farm of Arthur Street in Coweta.  This event has been growing every year, and it is exciting to see the growth.  This year the proceeds went to benefit the Wagoner County Disabled American Veterans. 

One of the biggest draws was the field hospital where the surgeons used moulage to simulate realistic wounds. The crowd was enthralled as  these medical "professionals" performed amputations, bullet removals, suturing and other surgical procedures.

Plans will soon begin for next year's event.  I hope that it will be bigger and better and that this event will keep growing.

* Photos by Photography by Hannah

Buena Vista Cake

I would like to share with my readers a recipe that I found in the Feb 1849 issue of Godey's Ladies Magazine.  The original appeared as follows:

Obviously it needed some modernising.  After all, how hot is a brisk oven?  After experimentation and cross referencing the quantities with references, I came up with this:

Buena Vista Cake

From Godey’s Lady’s Magazine

Feb 1849

©2011 Kim Gray

1 C. Sugar

2 Sticks butter

¼ C. Rosewater

3 Eggs

2 C. Flour

2 t. Nutmeg

1 t. Soda

1 t. Baking Powder

1 C. Buttermilk or Sour Milk

Pre-heat oven to 350^o  With a blender cream 1 C. Sugar and 2 Sticks of butter until light.  Add rosewater and eggs, beating well after the addition of each.  In a separate bowl sift dry ingredients. Add the dry ingredients and the buttermilk alternately bit by bit beating well after each addition.  Pour into a greased and lightly floured 13x9x2 inch pan.  Bake at 350^o for 35 minutes or until done.  When cool, lightly sprinkle confectioner’s sugar over the top or glaze with the glaze below.

Glaze

Pour one cup of powdered confectioner’s sugar in a bowl.  Add alternately rosewater and milk a few drops at a time until the consistency is slightly runny.  Dribble the glaze on the top of the cake and spread with a knife in such a way that the glaze runs down the sides.

Note:  I found that the cake was dryer when I used the buttermilk. 

This recipe is not super sweet like a lot of modern recipes are.  The rosewater and nutmeg give it a very unique flavor.  Try it and let me know what you think.