Maj Lindman’s “Flicka, Ricka, Dicka” series (and the corresponding “Snipp, Snapp, Snurr” series) were staples of my childhood reading experience. These girls are industrious, helpful, model little citizens without being preachy about it. They seek to help those less fortunate and the elderly, make sure they right wrongs, and are willing work hard for things they want, and unhesitatingly give up the things they’ve worked for to help someone else.
In Flicka, Ricka, Dicka Bake a Cake, the girls want to give Mother a surprise for her birthday and an aunt helps them to bake her a cake.
I always thought this cake looked so delicious. My mind’s mouth said it should be cherry-flavoured. The book was kind enough to detail what all the girls dumped into the bowl to make the cake:
…butter, sugar, eggs, flour, baking powder, cream, and raisins were all mixed together in the big blue bowl.
They frosted it with pink frosting and put small pieces of candied fruit all over the frosting. Here’s the picture of the girls rejoicing over their finished product:
So… where to begin? I decided to use a recipe from my Betty Crocker cookbook as a starting off point, and this is what came of it: a cake that tasted like a Pillsbury funfetti cake. In other words, totally a classic birthday cake flavour that is intensely sweet but quite fantastic.
(One note: I used almond milk. If you want a more creamy milk for the “cream” you could skim the cream off canned cocoanut milk and use that, but I don’t think it’d make that much difference in the end.)
2 c all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
In separate bowl, mix with a mixer:
1/2 c vegan margarine
1 1/2 c brown sugar
1 c non-dairy milk
1 tsp cherry flavour (I used the liquid from a jar of maraschino cherries)
In small bowl, whip until frothy:
4 eggs’ worth Ener-G Egg Replacer (1/2 c water+2 T powder)
Combine the margarine and flour mixtures in a bowl. Using a handmixer, beat about 30 seconds at low speed and around 2 minutes on high speed. Fold in egg replacer and thoroughly incorporate. Then fold in 1/2 c golden raisins.
Bake in a bundt pan (I used an angel food cake pan) at 375 for 30-40 minutes and allow to cool. Remove from pan to cake plate when completely cool.
3 c powdered sugar
1/3 c vegan margarine, softened
2 T non-dairy milk
2 T maraschino cherries
A few drops red food colouring
Blend cherries and milk together in a blender until cherries are well pulverised.
In a bowl with a hand mixer, blend margarine and powdered sugar until crumbly. Add milk/cherry blend and beat until smooth and fluffy. You can add more milk if needed. Spread over the cake. Decorate with golden raisins (or, alternately, sliced almonds).