Dutton’s Grocery at Woods Cross Roads in Gloucester has been in operation since 1946 in almost the same spot. Some years ago, due to the widening of Route 17, the store was moved back a bit.
Adelaide Dutton Slaymaker is making sure that the store still serves the community, a purpose her father, Bill (Wilbur) Dutton, a World War II veteran, practiced. “Serving this community was always first and foremost with my dad.”
Adelaide got involved following her father’s death in 1979. “He died on Thanksgiving Day. I came home to help my mother run the business in 1980 and from there I took the store over. It was always my dream to follow in his footsteps. I was my daddy’s tag-along. I grew up behind the counter. There were three of us and I was the only one who wanted to do what I am now doing.”
For these 40 years Adelaide has adjusted the business according to the times. Adding the restaurant section while sharing her love for cooking is one major addition. It all began with breakfast.
“The wives whose husbands were hunters were complaining they had to get up so early to fix their husbands something to eat. I told them to go back to bed since I was always at the store early, I would fix breakfast.” Lunch and dinner soon followed. “No official in uniform—deputies, sheriffs, state troopers, VMRC, game wardens and first responders—pays for food at Dutton,” Adelaide proudly states. “If you don’t back up your community, then you are not a community store. The community is my family. Although I have three children of my own, I have adopted every child in the neighborhood as mine.”
“Everyone who works here can cook,” Adelaide explained. “Kathy Cunningham is one of them and is my right-hand person. She has been with me for 12 years. My mother, Countess Bristow Dutton, was an exceptional cook.”
Making cakes is one of Adelaide’s specialties. She doesn’t hesitate to change recipes and experiments in making new ones. “Basically (she adds or deletes), I use the Bellamy and Salem Churches’ cookbooks. I like to use some type of liquor in my cakes. The alcohol cooks off and leaves a nice flavor. Every egg used in our cooking comes from my hen house. I grew up on a farm.”
Keeping her neighborhood supplied with household items, food and homemade cooking is number one on her list of how she should live her life. “As children every Saturday after lunch we went with our mom to deliver groceries to neighbors who couldn’t get to the store. We still do that today.”
When visiting the store either to shop or to have breakfast, lunch, pizza or dinner, be sure to note the two cakes properly covered standing on the counter. However delicious your entree may be, the experience of one or even two cake slices gives your palate a very special treat.
The following recipes are just about how Adelaide makes them; however, she is always changing ingredients, deleting or adding, according to how she thinks it may be better.
BLACK WALNUT CAKE
2 c. black walnuts
1 lb. butter
10 eggs
1 small can pineapple
3½ c. sugar
4 c. flour
Pinch of salt
Vanilla or lemon flavoring
Mix in order given. Bake at 325°F. in a tube pan. Bake until done.
HUMMINGBIRD CAKE
3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, beaten
1½ c. vegetable oil
1½ tsp. vanilla extract
1 (8-oz.) can crushed pineapple, undrained
2 c. chopped bananas
1 c. chopped pecans
Frosting of choice
½ c. chopped pecans
Preheat oven to 350°F. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 c. chopped toasted pecans. Spoon batter into 3 well-greased and floured 9-inch round cake pans. Bake at 350°F. for 25-30 minutes. Cool layers in pans on wire racks 10 minutes; remove from pans and cool completely. Sprinkle ½ c. chopped pecans on iced cake.
COCONUT CAKE
3 sticks butter
2 c. sugar
5 eggs
1½ tsp. vanilla
3 c. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. milk
Frosting
1 lb. cream cheese, softened
2 sticks butter, softened
¾ tsp. vanilla
1 lb. confectioners’ sugar, sifted
6 oz. shredded coconut
Preheat oven to 350°F. Grease 2 cake pans and dust with flour. Cream butter and sugar on medium-high speed until light yellow and fluffy. Add eggs one at a time, mixing well. Add the vanilla and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the dry ingredients and the milk alternately, beginning and ending with dry ingredients. Mix until just combined. Fold in the coconut, mixing gently. Pour the batter evenly into the pans. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned. Cool on a baking rack for 30 minutes, and then turn the cakes out onto a baking rack to finish cooling.
Frosting
Combine the cream cheese, butter and vanilla on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!). Sprinkle frosted cake with coconut.
RUM CAKE
1 c. chopped pecans
3 c. all-purpose flour
2½ tsp. baking powder
1½ tsp. salt
1½ c. unsalted butter, softened
1 c. light brown sugar
½ c. granulated sugar
1 Tbs. orange zest
5 large eggs
½ c. sour cream
2 tsp. vanilla extract
½ c. rum
1/3 c. milk
Glaze
1 c. sugar
1 stick butter
¼ c. rum
¼ c. water
Mix and boil 3 minutes. Pour over hot cake.
Preheat the oven to 350°F. Spoon pecans evenly into the bottom of Bundt or tube cake pan. Whisk the flour, baking powder and salt together in a large bowl. Set aside. Using an electric mixer, beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes. Add the eggs, sour cream, and vanilla and beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the rum and milk. Turn the mixer up to medium speed and beat until the batter is completely combined. Pour batter evenly over the pecans. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. Once done, remove from the oven and allow to cool for at least 45 minutes. Then, invert the slightly cooled cake onto a platter and pour glaze over top of hot cake. Cover completely. Can be stored at room temperature for 2 days or in refrigerator for up to a week.