from Collecting Culinaria
The Lazy Daisy Cake can be found in CJCJ’s Radio Cook Book, compiled by Pats Parker and published in Alberta (likely Calgary) sometime around 1940. It’s delicious, simple, and affordable (perfect for the World War II era), and I love its connection to Alberta’s history. This recipe was contributed to the cookbook by Elsie Earles of Calgary.
Cake:
2 eggs
¼ tsp salt
1 cup Alberta sugar
½ cup milk
1 cup Robin Hood flour
1 tbsp butter
1 tsp Tuxedo baking powder
1 tsp Tuxedo vanilla
Bring the milk and butter to a boil. Mix sugar and eggs well. Sift the flour, salt and Tuxedo baking powder and add all at once to the egg and Alberta sugar mixture, add hot milk and butter and vanilla last. Beat well. Bake 30 minutes and when done remove from oven and cover right away with broiled icing.
Icing
Mix well:
3 tbsp Glendale butter
½ cup coconut
5 tbsp brown sugar
2 tbsp cream
And heat only to lukewarm. When cake is done, remove from oven and put this on top and place under broiler 1 minute or until it has the appearance of boiling.
Nada’s Tips & Tricks: The recipe doesn’t have an oven temperature for baking the cake but I found a modern version of it on the Dairy Farmers of Canada website: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/lazy-daisy-cake and it says 350F. You can tell the above is a very old recipe because of the ingredients mentioned include brand names and leaves out essential instructions. I used the Dairy Farmers’ recipe and it turned out lovely.
Recipe used with permission by Caroline Lieffers. https://carolinelieffers.wordpress.com/
