Jim Fobel's Old-Fashioned Baking Book: Recipes From an American Childhood by Jim Fobel

  • Grandma’s devil’s food cake

    from Jim Fobel's Old-Fashioned Baking Book: Recipes from an American Childhood Jim Fobel's Old-Fashioned Baking Book by Jim Fobel

    • Categories: Cakes, large; Dessert
    • Ingredients: cocoa powder; cake flour; butter; sugar; heavy cream; dark chocolate
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Notes about this book

  • Lunacran on December 13, 2018

    Good peanut butter cookie recipe 14 minute bake A tiny bit sweet maybe next time use a little less white sugar

  • Lindacakes on April 20, 2014

    The pie section (pages 63 to 91) looks particularly good. There are lots of coffee cake recipes in the Quick Breads (page 93) and Yeast Breads (page 113) sections. There are a lot of bar cookie recipes, as well as recipes that use berries and cardamom.

  • Breadcrumbs on April 06, 2011

    p. 44 -Last night I made Grandma’s Blackberry Cake from Jim Fobel’s Old-Fashioned Baking Book. This is the first recipe I’ve tried from this appealing little book and we really enjoyed the cake. I will say that Jim describes it as having a sweet-tangy flavor and a rich marbleized colour. While he describes the flavour well, the colour was fairly uniform. Given that Fobel has you beat the batter for one minute with and electric mixer after the addition of the very tender blackberries, I find it hard to believe that anyone would achieve a marbleized colour. Appearance aside, this really is a delicious cake with a moist, tender crumb and a comforting familiar aroma that I just couldn’t place. The cake really did take us back to our childhoods though. I omitted the pecans. Photos here: http://chowhound.chow.com/topics/773062#6443265 Looking forward to further exploring this book.

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  • ISBN 10 0345348222
  • ISBN 13 9780345348227
  • Published Oct 12 1987
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ballantine Books

Publishers Text

Jim Fobel, a protege of James Beard and frequent contributor to Food & Wine and other magazines, recreates for this book the best of many hundreds of baking recipes perfected by his grandmother, his mother and his aunts. The recipes have been adjusted for contemporary tastes - cutting down the amount of sugar called for, without sacrificing their delectable goodness. And every recipe has clear, easy to follow instructions that can be handled by bakers of every level of expertise.

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