I got the one with the sweetest ways
Behold the spider cake!
It does not resemble a spider. It looks—and tastes—like a sweet cornbread with a kind of double-layered custard floated on top, which would be the baked cream.![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
spatch has found evidence suggesting the name actually comes from the three-legged cast-iron skillet known as a spider, although the upper surface did fissure attractively as it cooled. I love our new cast-iron skillet even if it has no legs at all. It can bake in an oven and we can make this dessert.
It does not resemble a spider. It looks—and tastes—like a sweet cornbread with a kind of double-layered custard floated on top, which would be the baked cream.
spatch has found evidence suggesting the name actually comes from the three-legged cast-iron skillet known as a spider, although the upper surface did fissure attractively as it cooled. I love our new cast-iron skillet even if it has no legs at all. It can bake in an oven and we can make this dessert.
no subject
Cornbread is always best in an iron skillet because CRUST. The Yorkshire Puddings I made for Xmas turned out great in them, too.
no subject
Enjoy!
Cornbread is always best in an iron skillet because CRUST. The Yorkshire Puddings I made for Xmas turned out great in them, too.
Nice! We had a cast-iron skillet for years, but we could not use it for baking on account of its Bakelite handle. I still regret its loss because it was an heirloom, but so far its successor is amazing.