Buddy Budderson was born at 5:03 p.m. Every year, no matter what, we are together as the clock strikes three minutes past five. We give each other a hug and a kiss and I tell him how lucky I am to have him... we've found ourselves in some pretty funny places over the years. We've been in swimming pools, movie theatres, restaurants, I've even been in the hospital. Sometimes, we're watching the clock, waiting for it. Other times, it sneaks up on us in the midst of our celebrating and we look at each other and say "it's our anniversary!"
I know that someday, Buddy will be at work, out of the country, or just on his general adult business of his own, and we might not be together at 5:03 on his birthday. But for now, I'm just happy we had one more celebration at three minutes past five o'clock in the afternoon. I captured our nineteenth celebration with my camera.
If you ever find an old sofa in an alleyway, they make excellent spots for photos, if you dare sit on them.
Buddy requested carrot cake. I made cupcakes too, but he had to have his carrot cake. I make a killer carrot cake. It has carrots, raisins, coconut and crushed pineapple in it.
Everyone around here has a favourite cake request for their birthday: red velvet for Loopy, carrot for Buddy, lemon or Oreo for Veto. It's just not a birthday until you get your favourite cake, is it?
Amended May 19, 2009 Here is the much asked for recipe that I got from The Fan who got it from her friend Donna years ago and I'm not even sure if it is the same original recipe, but it is fan.tas.tic:
1 and 1/2 cups vegetable oil
2 cups white sugar
3 eggs, at room temperature, lightly beaten
2 cups dry flaked coconut
2 cups shredded carrot
1 - 8 oz can of crushed pineapple, drained
2 and 1/4 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp vanilla
1 tsp salt
Mix oil, eggs and sugar well. Add in coconut, carrot and pineapple. Blend well. Sift together dry ingredients and stir in by hand. Pour into two greased 9"round pans and bake @ 350 degrees for 50-60 minutes.
I made Buddy's cake three tiers high by doubling the recipe and baking it over three pans instead of two.
Also, when in a rush, I have been known to cheat this carrot cake. I simply bake a spice cake mix or a carrot cake mix but add two cups of shredded carrots, the tin of crushed pineapple and the coconut to the prepared cake mix... and always add extra cinnamon.
Cream Cheese Frosting
(enough to decorate three-tier carrot cake)
1 cup butter, softened to room temperature
1 cup vegetable shortening, softened to room temperature
1 cup cream cheese, softened to room temperature
6 cups icing sugar (confectioner's sugar)
1/4 tsp salt
1 tsp vanilla (I like Wilton's decorator white vanilla)
2 - 4 tbsp whipping cream (heavy cream)
Beat butter, shortening and cream cheese together in stand mixter until well blended. Add salt. Gradually add icing sugar, one cup at a time, until well blended. Add vanilla. On highest speed, blend in whipping cream, one tablespoon at a time, until the frosting is a fluffy, spreadable consistency.