After a two-year sabbatical (these Guinea cooks are professors in the classroom of cake making), the annual Guinea Heritage Day cake auction is back on schedule for Sunday, September 11.

Directed by Nan Evans, a faithful organizer for many years and a cake baker with much experience, cakes will be auctioned and sold to the highest bidder, and slices of cake will also be sold individually. Electric mixers and properly heated ovens will be having a close relationship all across this very special peninsula of Gloucester.

Professors of cake making? Their credentials: James Glass, making a Black Forest cake, says, “This lady, Joyce Bristow, taught me every thing I know about making cakes or cooking.” What a teacher he had. Joyce Bristow Hogg, although entering the auction for the first time, has been making cakes for a long time and keeps in practice by each week making a cake for the staff at Hogg Funeral Home. Rose Marie Smith, “a born-here,” is another full-time baker. Up for bids will be her chocolate pound cake. Lou Sammons, learning to cook from both grandmother and mother, is baking for the fourth time. Tina Rose Lewis will be bringing her cake for the second time since living in this area for the past 12 years.

Beulah Colon learned to cook at age 9 or 10 and is passing on the know-how to her grandsons. “I’ve been Heritage Day baking since its beginning (2015),” said Evelyn Cookie Smith. “Been cooking for our entire family of 6 since I was twelve.” She also is an original supporter of this event. Dorothy Kellum, another original and faithful cake baker, has at times baked more than one cake, and she does it with such ease. Andie Ashe, 7, and Addison Ashe, 10, are the youngest participants. In making their cakes, one is using a grandmother’s recipe.

Betty Williams learned to cook back in 4-H days. This is her fourth time participating; the first time, she baked seven cakes. Walter Priest, who has been a resident since 1977, says, “I cook because it makes me feel good.” His pineapple upside down cake is up for bids. Ginny Snowden learned to cook from her mom but “didn’t get serious until I married. Mama called my hot milk cake a cheap cake.” Jeannie Fitzgerald, part of the neighborhood since 1968, not only knows how to bake cakes, she also bakes the bread for her church’s communions.

Other bakers, not pictured, include Paulette Ashe, Melissa Ashe, Elizabeth Bristow, Christina Cox, Denise Dick, Paul Gregg, Shirley Hogge, Denise Robins, Lori Shinn, Galen Snowden, Betty Sue Varner, Rachel Wells, Rita West, Jo Ann West, and Sherry Williams, who once made a cake for a friend who could not attend the auction. It netted $200 for the Guinea Heritage Museum.

Come with generous wallets. It can be your palate’s most pleasant experience until next year’s event.

SOUR CREAM POUND CAKE
Dorothy Kellum

3 c. sugar
2 sticks butter
3 c. Swan’s Down cake flour
6 eggs
1 tsp. baking powder
1 tsp. salt
1 c. sour cream
½ c. Pet evaporated milk
3 Tbs. lemon extract or to taste
Have butter and eggs at room temperature. Cream butter and sugar together. Add flour, baking powder and salt and eggs one at a time. Bake in a preheated 315°F. oven for 1½ hours.

Glaze

1 c. 10X sugar
1 tsp. lemon juice
1 tsp. milk
Mix sugar, lemon juice and milk. Pour over hot cake.
PINK LEMONADE CAKE
Denise Dick
½ c. vegetable oil plus more for pans
2¾ c. all-purpose flour plus more for pans
2 Tbs. cornstarch
3 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1½ c. milk at room temperature
1 Tbs. vanilla extract
1 stick unsalted butter at room temperature
Zest and juice from 2 lemons (about 2 Tbs. zest and 1/3 c. juice)
1 2/3 c. sugar
4 large eggs at room temperature
Pink gel food coloring

Position oven racks in the upper and lower third of the oven. Preheat oven to 350°F. Brush bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and shake out excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large measuring cup; set aside. Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 7-9 minutes. Beat in the eggs one at a time until combined, then continue beating on medium-high speed until mixture is shiny, thick and smooth, about 3 minutes more. Reduce speed to medium-low and add 1/3 of flour mixture until just combined. Beat in half of milk mixture until combined. Repeat these additions ending with flour and beating just until smooth. Stir with a spatula making sure the mixture is well combined. Evenly divide the batter among 4 medium bowls. Tint one bowl with 1 drop pink food coloring; tint another with 2 drops, the third with 1 tsp. and the last with ¼ tsp. food pink food coloring. Stir each bowl making sure it is completely blended. Transfer each bowl of batter to the four cake pans. Bake until the tops are slightly browned, the cake edges are slightly pulling away from sides of pan and the center lightly springs back when touched, about 30 minutes.

Frosting

3 egg whites at room temperature1½ c. sugar
1 Tbs. light corn syrup
2 tsp. vanilla extract
½ tsp. cream of tartar
¼ tsp. salt
1 Tbs. fresh lemon juice
Pink gel food coloring

Fill a saucepan with 1/3 full of water and bring to a boil. Whisk the egg whites, sugar, ¼ c. water, corn syrup, vanilla, cream of tartar and salt in a large heat-proof bowl that will sit over the pot without the bottom of the bowl touching the water. With the bowl over the pot, beat the mixture with an electric mixer on low speed until sugar dissolves and mixture begins to thicken. Beat, scraping sides of bowl, 1-2 minutes. Increase speed to medium-high and continue beating until it becomes glossy and holds a firm peak, about 7 minutes. Remove from heat and continue beating until mixture cools slightly. Beat in lemon juice and 2 drops of food coloring. While frosting is still slightly warm, assemble the cake. Place layer of cake with most vibrant icing on a cake plate, spread with a heaping ½ c. of frosting evenly over layer. Repeat with remaining 3 layers, ending with the lightest color. Spread frosting to cover sides of the cake. Do not refrigerate. Frosting will completely set once cake is cool, about 30 minutes.

EASY BLACK FOREST CAKE
Tina Rose Lewis

Cake
1 Devil’s Food cake mix
Water, eggs and oil called for in mix
Cream Layer
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
8 oz. Cool Whip whipped topping
Fruit Topping
Your favorite pie filling

Spray two 8 or 9-inch pans with non-stick cooking spray. Prepare cake mix according to directions. Split batter evenly between the two pans and bake according to cake package directions. Let cakes cool completely and remove from pans. In a large bowl, mix together cream cheese, powdered sugar and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake. Top each cake with cherry pie filling or pie filling of choice. Refrigerate cake until ready to serve.

FRESH APPLE CAKE
Beulah Colon

2 c. sugar
3 eggs
1½ c. oil
3 c. plain flour
1 tsp. salt
1½ tsp. baking soda
1½ tsp. cinnamon
1 tsp. vanilla
8 oz. chopped cherries + 2 tsp. juice
4 c. sliced apples
1 c. chopped nuts

Beat sugar, eggs and oil. Sift together flour, salt, soda and cinnamon. Add to sugar mixture. Beat well. Add vanilla, cherry juice, apples and nuts. Spray pan with Baker’s Joy. Makes 1 Bundt cake or 2 medium loaf cakes. Bake at 300°F. for about 1½ hours for Bundt. Bake at 375°F. about 30 minutes for loaf.

HUMMINGBIRD CAKE
Cookie Smith

3 c. all-purpose flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. vegetable oil
3 eggs, beaten
1½ tsp. vanilla
1 8-oz. can crushed pineapple and juice
1 c. chopped pecans
2 c. chopped bananas
½ c. chopped pecans

Combine first 4 ingredients in a large bowl. Add eggs and oil stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350°F. for 25 to 30 minutes. Remove from pans and cool completely Spread frosting between layers and on top and sides. Sprinkle with ½ c. pecans.

Cream Cheese Frosting

1 8-oz. pkg. cream cheese
½ c. margarine, softened
1 box 10X sugar
1 tsp. vanilla
½ c. pecans
Mix all ingredients together except pecans and spread on cooled cake.

JOYCE’S FAMOUS LEMON POUND CAKE
Joyce Bristow Hogg

6 oz. cream cheese
3 sticks butter
6 eggs
3 c. sugar
1 tsp. salt
2 Tbs. lemon extract
1 Tbs. vanilla extract
Peel of 2½ lemons grated

Heat oven to 325°F. Have all ingredients out to room temperature. Cut parchment paper for bottom of cake pan. Beat sugar and butter with mixer until creamed. Adding eggs one at a time. Add flavorings and lemon peel to flour. Add flour to creamed mixture a little at a time until fluffy. Put in cake pan and bake for 1 hour and 15 minutes. Check to see if done with a toothpick. Cool pan on cooling rack before removing from pan.

HARVEST CARROT CAKE
Betty Lou Sammons

1½ c. sugar
1 c. oil
3 eggs
2 c. plain flour
3 c. shredded carrots
¼ c. crushed pineapple, well drained
1 c. chopped nuts
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
¼ tsp. salt
1 tsp. soda
1 tsp. vanilla
1 oz. white raisins
1 oz. regular raisins

Beat sugar, eggs and oil until blended. Add flour, spices, salt, soda and vanilla on low speed until blended. Fold in carrots, pineapple, raisins and nuts. Bake in two 8” or 9” pans at 350°F. Take from oven when toothpick is tacky. Let set in pans about 10 minutes before turning out. Cool thoroughly, then frost.

Cream Cheese Frosting

8 oz. cream cheese
1 stick butter
1 tsp. vanilla
1 c. powdered sugar
2-3 tsp. milk if necessary to reach consistency
Walnuts, well-chopped,
Mix all ingredients together and then frost between layers and top and sides of cake. Garnish with well-chopped walnuts.

EVA MAE WARD’S SIX LAYER CHOCOLATE CAKE
RACHEL WELLS

3 sticks butter or corn oil margarine
2 c. sugar
7 eggs
2 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 Tbs. vanilla
1/3 c. evaporated milk

Cream butter adding sugar until creamy. Add eggs one at a time beating well after each addition. Fold in sifted dry ingredients alternately with milk, beating until smooth. Add vanilla. Bake in six 9-inch pans at 375°F. for 12 minutes. Approximately 6 heaping Tbs. batter in each pan makes six thin layers.

Frosting

5 squares unsweetened baking chocolate
2 boxes confectioners’ sugar
1 stick margarine or ½ c. Crisco
1 Tbs. vanilla
Evaporated milk
Melt chocolate and margarine. Fold in sugar alternately with milk, beating slowly until desired thickness. Add vanilla.

BLACK WALNUT CAKE
Nan Evans

“My mom’s (Hazel Belvin Rowe) recipe.”
3 c. flour
3 c. sugar
2 sticks butter
1 c. milk
5 eggs
½ tsp. salt
1 tsp. baking powder
4 tsp. walnut extract
1 lb. black walnuts

By hand beat eggs and butter together. Add sugar 1 c. at a time. Then add flour 1 c. at a time, mixing well. Add milk, salt, baking powder and walnut extract. After mixing well, fold in the 1 lb. walnuts. Pour into a greased tube pan and bake at 350°F. for about 1 hour and 10 minutes or until tests done.

SUNBURST YELLOW CAKE
Jeannie Fitzgerald

2 c. flour
1½ c. sugar
3½ tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
¼ tsp. ginger
½ c. shortening (½ butter or margarine)
1 c. milk
3 eggs
1 tsp. rum extract
Yellow food coloring

Heat oven to 350°F. Grease and flour two 9-inch round pans. Measure all ingredients into a large bowl. Blend ½ minute on low speed. Beat 3 minutes on high speed. Pour into pans. Bake 30-35 minutes or until done. Cool. Frost with plain frosting. Add yellow food coloring and rum flavoring.

HOT MILK CAKE
Ginny Snowden

½ c. butter
1 c. milk
4 eggs
2 c. sugar
1 tsp. vanilla
1 tsp. lemon flavoring (optional)
2 c. flour
½ tsp. salt
1 tsp. baking powder

Preheat oven to 325°F. Combine butter and milk in a saucepan; bring to just a boil (DO NOT BOIL). Beat eggs and gradually add sugar, beating constantly. Add flavorings. Sift flour and salt; add to egg mixture; beat until smooth. Gradually add the milk and butter mixture and beat well. Add baking powder and beat again. Divide into three 8” or 9” round pans. Bake for 25 to 30 minutes. Cool for 10 minutes before removing from pans. Can be cooked in tube or sheet cake pans, adjusting cooking time. Ice with any flavor icing.

“Chocolate was always the favorite at my home growing up. This was my mom’s (Marie Thornton) go-to recipe for a quick cake for any occasion.”

CHOCOLATE RUM CAKE
Rose Marie Smith

1 c. butter, softened
2 c. sugar
4 large eggs
½ c. dark rum
2 c. all-purpose flour
1 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1/8 tsp. ground nutmeg
1 c. hot water
1 tsp. almond extract
1 tsp. vanilla extract

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs one at a time, beating until blended after each addition. Add rum and beat until blended. Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water beginning and ending flour mixture. Beat at low speed until blended after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch cake pans. Bake at 350°F. for 27 minutes (cake will not test quite done). Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack.

“Dark chocolate and rum are the predominant flavors in this dense and decadent cake. The cake slices well after chilling, but plan to refrigerate it overnight before serving to allow the flavors to mellow.”

Mousse Frosting

2 c. whipping cream
1 c. sifted powdered sugar
1 c. unsweetened cocoa
½ tsp. almond extract
½ tsp. vanilla extract
½ c. dark rum

Beat whipping cream until foamy; gradually add powdered sugar and next 3 ingredients beating until blended. Add rum and beat until thick and smooth. Spread 1 c. mousse frosting between layers. Spread top and sides of cake with remaining frosting. If garnishing, sprinkle with chocolate shavings.

8-10 LAYER CHOCOLATE CAKE
Sue Blake

2 c. sugar
1 lb. butter
1 lb. flour, approximately 3 c., sifted
8 eggs
1 tsp. vanilla
1 tsp. lemon
Pinch of salt
¼ to ½ tsp. baking powder

Take out butter and sugar and put in mixing bowl to soften. Lay out eggs and let them come to room temperature. Cream butter and sugar together with mixer. Add 1 c. flour at a time. Add eggs 2 at a time until fully mixed. Mix in vanilla, salt, lemon and baking powder. Line 9-inch cake pans with parchment paper sprayed with Pam. Cook each layer around 8-10 minutes at 375°F. Remove carefully and put on Reynolds Wrap covered with waxed paper to cool.

Frosting

6 oz. Baker’s unsweetened chocolate
2 sticks butter
2 boxes confectioners’ sugar
1 Tbs. vanilla
Evaporated milk

Put the 2 boxes of confectioners’ sugar in bowl. In microwaveable bowl, melt chocolate and butter together until smooth. Add to sugar and mix with evaporated milk until of spreadable consistency. Mix in vanilla. Spread frosting between layers, on top and on sides.

BROWN SUGAR POUND CAKE
Betty Jordan Williams

1 lb. brown sugar, dark
1 c. white sugar
1½ c. butter
6 eggs
3 c. flour
1 c. sweet milk (a term used to denote regular whole milk as opposed to buttermilk)
1 tsp. maple syrup
1½ tsp. baking powder
1 tsp. salt
¾ to 1 c. walnuts (English), optional

Cream sugar and butter. Add eggs and mix. Add dry ingredients but do not over-beat. Add flavorings and nuts. Bake at 300°F. for 1½ hours.

“This recipe is taken from an old church cookbook featuring the favorite recipes from the community of the First Morning Star Baptist Church at Bena, and was compiled by their homecoming committee.”

HONEY CHOCOLATE CAKE
Betty Sue Varner

2/3 c. butter
1¾ c. honey
½ c. cocoa
2 eggs
1 tsp. vanilla
2½ c. sifted cake flour
1½ tsp. baking soda
½ tsp. salt

Preheat oven to 325°F. Grease and flour 3 round 9-inch cake pans. Cream butter until soft. Beat the honey in gradually. Add cocoa and mix well. Beat in the eggs one at a time. Add vanilla. Sift together dry ingredients. Add dry ingredients alternately with milk beating constantly. Pour batter into prepared pans and bake 50 minutes or until the cake tests done. Turn the cake pans onto racks to cool. Spread a little frosting between each layer and stack them. Frost top and sides of cake. To serve cut into wedges. Makes 16 to 24 servings.

Honey Frosting

1½ c. honey
2 egg whites
1/8 tsp. salt
1 tsp. vanilla

Boil the honey over medium heat to the soft boil stage on a candy thermometer. Beat the egg whites and salt until stiff. Pour the hot honey into the egg whites in a thin stream, beating constantly. Add the vanilla. Beat the frosting until it is thick enough to spread.