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.
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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.