Cake on the Barbecue

To go with our Beer Can Chicken yesterday, I made a cake to cook on the barbecue as well. 

I found this idea to be very intriguing, and I just had to try it. 

The recipe was published in Company's Coming "Barbecues".



White Cake
1/2 cup butter or hard margarine, softened
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk

Cream butter and sugar together well. Beat in eggs 1 at a time. Add vanilla. Stir.
Mix flour with baking powder and salt. Add in 3 parts alternately with milk in 2 parts beginning and ending with flour mixture. Pour into greased 9x9 inch (22 x 22 cm) pan.
Place pan on medium grill over indirect heat. Close lid. Bake for about 25 to 30 minutes until an inserted pick comes out clean. Rotate pan after 15 minutes. Serve hot with ice cream or cool, and frost. May also be baked in 350◦F (180◦C) oven for about 25 to 30 minutes.

After the meal was finished cooking on the barbecue, I just popped the cake on to cook while we ate supper. It was done cooing around the time we finished eating, and I decided to serve it warm, but with hot caramel coffee sauce instead of ice cream. It was delicious! This is a good way to save energy if you already have the barbecue on, or if you want to avoid heating up your entire house with the oven. Since this cake is a basic butter cake recipe, it does not have a whole lot of flavour on its own. For this reason, I STRONGLY RECCOMMEND you use real butter (not margarine) and real vanilla extract (not artificial or imitation) to get the best of this cake's flavour. It should also be served with a little something, whether it is sauce, ice cream, or frosting, but not alone. It is a nice, light cake, but I would not use it as a master cake recipe for birthday cakes and such, as it lacks a little something needed for those. I'm sure you could spruce this recipe up a bit though. I also used a disposable 8x8 inch foil pan, as I was a little worried about what our old barbecue might do to my good pan. Surprisingly, the pan came out in reasonably good condition, although the bottom was a little greasy from the chicken juices beforehand. Another interesting idea would be to bake the cake beforehand, let it cool, then cut it into pieces and grill the pieces directly on the barbecue, for a double-barbecued cake! I'll have to try that next time, as I would definitely make this recipe again!

Paré, Jean. "White Cake." Recipe. Barbecues, Edmonton Alberta: Company's Coming Publishing Limited, 1991. 66.