Fall perfect time to make caramel cake

By Mark Ballard - Special to The Telegraph

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It was just like any other morning. Our little dog, Georgie, carefully peered through the crack of the opened door to check out what was going on outside. Using his small black nose as a thermometer, he inched his way up closer to the door to poke it through before crossing the threshold. His brown eyes quickly darted from side to side to check out his surroundings but upon contact with the unwelcome frigid temperatures of the morning air, he quickly put his brakes on and came to a dead stop.

His body became totally stiff like a toddler who refuses to budge, and made it perfectly clear he was not about to go outside. Even though he and I both knew he had to “do some business,” his mind was made up and it wasn’t happening right then. As he turned around and sashayed past me, he looked back as if to say, “If you think I am going out in that cold to do my business, you had better think again!”

Even though fall officially began in late September, it is not until we have the first cold spell blow in that I really think it is here. When I was growing up as a little boy, the week that the State Fair was planned always served as our thermometer. You could almost bet your bank account that it would be cold by then. Lately, with all our temperature ups and downs, you never know. It was refreshing to me that this year the National Fair did bring with it some cooler temperatures.

That got me thinking. What else do I associate with fall? I began my list with colorful falling leaves and candy corn. Orange pumpkins of all shapes and sizes and the pies we make with them made the list, which continued with cozy fireplaces, warm bowls of chili and cheesy baked casseroles.

I had to put scarecrows and corn stalks, turkey and dressing and cranberry sauce on my list. Oh, I almost forgot. I couldn’t leave caramel apples off the list or, for that matter, a “from scratch” caramel cake. My mind kept flashing fall-themed images at such a quick pace I couldn’t even write them all down. Upon looking at my list I realized that a list for fall that starts with colorful leaves and ends with caramel cake can’t be too bad!

Ah, a homemade caramel cake is hard to beat whether it is fall or not. My first experience with a caramel cake was at our church social hall and what an experience it was. Gertha Coleman, the mother of our church organist, made the best. It was what she always brought to any social gathering at the church.

Even as a child, I knew that this confection was certainly something meant for kings. The light moist cake layers iced with warm buttery caramel simply melted in your mouth.

I would push and shove to grab a piece — or two — of Mrs. Coleman’s cake at each occasion. Many times I bypassed the main food table in the process.

Like a scheming animal, I would wait until all the adults were preoccupied filling up their plates with the main course and then make my “sweet” move. Church ladies had already cut the desserts into perfect pieces with the precision of a surgeon, so my mission went without notice to most. I usually had one piece eaten before I returned to the main food table to fill my plate. The only thing that usually gave me away was the moist cake crumb that unsuspectingly had lodged itself in the corner of my mouth.

As I grew older and started baking for myself, I approached Mrs. Coleman and asked her to show me how she made her famous caramel cake. She said she would be glad to. She lived just up the street from us so I didn’t have to go far for my instructions. From the first cup of sugar and cracked egg to spreading the cake with warm caramel icing, I watched, barely blinking an eye. It took some time to perfect this royal confection, but over time. I became better and better. I still don’t think mine tastes quite as good as Mrs. Coleman’s, but I’m sure if she was still with us, she would be thrilled that her recipe is in all of my cookbooks.

I think I just might have to bake a caramel cake. I didn’t want to write about it, get your mouth watering and just leave you hanging. So, since I can’t bake each and every one of you a cake, I decided I would bake some on stage at MarketPlace, which starts at the Macon City Auditorium today. Friday at 10 a.m. and again at 1 p.m., I will bake a caramel cake on stage with samples while it is still warm — and while they last. I would love to share a taste with you. In fact, drop by every day at 1 p.m. and see me for a sample of something tasty.

Also, tonight at the Cherry Blossom Festival’s fundraiser, Spirits in the Courtyard, I will be preparing some wonderful warm and gooey ham sandwiches just in time for your tailgating parties. Tickets are still available by calling 751-7429.

Even though my dog doesn’t like the cool weather that comes with fall, he certainly does like a bite or two of caramel cake.

Anytime I bake one in my kitchen, you will find him patiently waiting for a morsel of sweetness to drop. He’s the one in the white and caramel-colored fur coat that apparently got his sweet tooth from me!

Thursday, Oct. 22, 2009

Fall perfect time to make caramel cake

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