Eaton’s original Red Velvet Cake by Margaret Ullrich

When I was the mom of a preschooler back in 1984 I had a dream for my future.

This goal crystallized for me in a moment of crisis.

I was in Winnipeg's downtown Eaton's, on the third floor.

Yes, the third floor where the crystal and fine china were on display.

I had to pay a cashier and had let go of my son’s hand.

In less than a heartbeat he was racing toward the crystal and fine china department.

Of course he wouldn’t be running to anything cheap.

I ran and grabbed him just as he reached out to a crystal goblet.

Financial disaster averted.

And I had a moment, like Scarlet O’Hara had a moment, in Gone With the Wind.

You know, the moment she had at Tara just after she barfed after eating a raw carrot.

When she swore, “As God is my witness, I’ll never be hungry again.”

Believe me, I was swearing, too, but my food goal was more specific.

I was dreaming of a future when I could go to Eaton’s without hauling a child in tow.

When I could browse through the crystal without picturing a major financial disaster.

A time when I could casually stroll into the Grill Room, and order a lovely adult meal.

When I could leisurely enjoy a well prepared lunch, topped off with Red Velvet Cake.

A time that has gone with the wind, literally.

Eaton’s is gone.

It was torn down over a decade ago.

The MTS Centre is in its place.

Last week Pink performed there.

I know Pink’s received the Billboard 2013 Woman of the Year Award.

I know she puts on a really good show.

It’s just that watching Pink is not what I pictured enjoying as a senior.

Eaton’s is a memory from my past.

Luckily I still have the recipe for Eaton’s original Red Velvet Cake.

     
                                     Red Velvet Cake

Preheat oven to 350º

Grease well 3 9-inch round pans or 1 9x13-inch pan

Sift 

2 1/2 Cups cake flour

Make a paste of

2 ounces red food colouring

2 Tablespoons cocoa

1 teaspoon salt

In a bowl cream

1/2 Cup shortening

Add gradually

1 1/2 Cups white sugar

Beat until light and fluffy.

Add one at a time

2 large eggs

Beat after each addition.

Add cocoa / food colouring mixture.

Mix

1 teaspoon vanilla

1 Cup buttermilk

Combine

1 teaspoon baking soda

1 Tablespoon vinegar

Add to the buttermilk.

Add flour alternately with buttermilk mixture to the shortening,

3 dry and 2 liquid additions, stirring just enough to blend.

Mix until smooth and pour into prepared pan.

Bake 35 to 40 minutes or until done.

Cool cake thoroughly before frosting.

While the cake is baking, prepare

Frosting

In a saucepan place

5 Tablespoons flour

Add gradually

1 Cup milk

Mix until smooth.

Cook at medium heat until thickened.  

Remove from heat.

While the sauce is cooling, in a medium bowl cream together

1 Cup butter

1 Cup confectioners’ sugar

1 teaspoon vanilla

Beat until light and fluffy.

Add cooled flour mixture to the butter / sugar mixture a spoonful at a time, 

beating well after each addition.

Spread frosting over the cooled cake.

Enjoy with Earl Grey Tea in your best china cup.