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Groom’s Cake, the Last Bastion of Gentility

September 30, 2019 by hannahabaffy No Comments
Groom's Cake

Marriage, like so many ancient institutions, has developed customs and traditions over the years the meanings of which are all but lost to the majority of those who observe them today. Though not fully understood they are practiced, offering a blind sense of comfort to those who keep them. Like the exchanging of rings that are to be worn on the fourth finger of the left hand, or the toss of a bouquet into the hopeful arms of those yet unmarried. As time goes on the tide of tradition ebbs and wanes as we add and subtract from the customs we choose to observe. One of these almost lost customs is that of the groom’s cake.

Not Cake but “Pye”

Dating back to the 16th century it was traditional to have pies instead of cakes. It was common practice in Yorkshire, England for both the bride and groom to be presented with the “Brides Pye” on their arrival at their new home. The bride was meant to eat but one piece of the pie, smashing the rest over her head. This was supposed to symbolize all she was willing to give up for her man. Apparently sacrificing your appearance for the remainder of the day was quite necessary in those days to prove your devotion. The groom would then throw the entire plate over his own head, the more pieces it broke into, the more years of happiness and fortune were assured the new couple.

Gender Defined Cakes

By the Victorian era, married couples had moved away from pie and onto more familiar ground with the incorporation of actual cake into the ceremonies. It was customary to make not one but three cakes: the wedding cake, the bride’s cake, and the groom’s cake. The groom’s cake was traditionally a dark heavy fruitcake, and the bride’s was a light sponge, purposefully made to contrast the feminine and the masculine. The wedding cake was served to the guests, while the bride and grooms cakes were served to the wedding party.

Mr. Sandman

Grooms cakes were often reserved or at least a portion was held back to be sliced, boxed, and handed out to the single women in attendance. That night those who had been given a piece of the groom’s cake were meant to sleep with it under their pillows. The masculine confection would then send them dreams of their own future husbands.

The Last Bastion of Gentility

Though practically unheard of in England today the antiquated custom of the groom’s cake has somehow managed to survive in the American south. Today the traditional fruitcake is generally replaced by something chocolatey, dense, and decadent, and is decorated to represent the groom’s interests or hobbies. The custom of boxing up cake for the spinsters among us has also survived in the form of cake passed out as wedding favors. But fear not, instead of a pointed reminder of your loneliness, these favors are now passed out indiscriminately among the guests.

My contemporary interpretation of a groom’s cake has both chocolate, booze, and black coffee, but try as I might I still haven’t found a way to incorporate the cigars.

Groom's Cake
Groom's Cake
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Bourbon Toffee Groom’s Cake

A delicious amalgam of bourbon-infused chocolate cake, spiked caramel, toffee bits and a caramel swiss meringue buttercream.

Course Dessert
Cuisine American
Keyword baking, bakinghistory, bourbon, Cake, chocolate, darkchocolate, dessert, groom’scake, toffee
Prep Time 1 day
Cook Time 40 minutes
Servings 8

Ingredients

Bourbon Cake

  • 2 cups Cake Flour 260g
  • 2 cups Sugar 414g
  • 3/4 cup Unsweetened Cocoa Powder 85g
  • 2 tsps Baking Powder
  • 3/4 tsp Salt, Kosher
  • 2 Eggs, Large
  • 1 cup Butter, melted and cooled 224g
  • 1/2 cup Sour Cream 115g
  • 1/2 cup Whole Milk 120ml
  • 1/2 cup Bourbon 120ml
  • 1/2 cup Strong Coffee, hot 120ml
  • 1 1/2 tsps Vanilla Extract

Spiked Caramel

  • 1 cup Sugar 201g
  • 1/4 cup Water 60ml
  • 2 Tbsps Corn Syrup
  • 1/8 tsp Salt, Kosher
  • 1/2 cup Heavy Cream 120ml
  • 2 Tbsps Bourbon
  • 4 Tbsps Butter 2oz
  • 1 tsp Vanilla Extract

Caramel Swiss Meringue

  • 8 ounces Egg Whites, (app. 8 eggs)
  • 3 cups Sugar 603g or 16oz
  • 1/2 tsp Salt, Kosher
  • 3 1/2 sticks Butter 14oz
  • 1 tsp Vanilla Extract
  • 1/2 cup Bourbon Caramel
  • Toffee Bits
  • Simple Syrup, optional

Instructions

For the Bourbon Cake

  1. Preheat the oven to 350 F. Butter and flour 3 6-inch round cake pans and line the bottoms with parchment paper. 

  2. Melt the butter in a small saucepan or in the microwave, checking and stirring every 30 seconds until completely melted. Set aside to cool.

  3. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. 

  4. In a separate bowl, combine the wet ingredients and whisk them until smoothly incorporated. Add the wet ingredients to the dry, and stir until just combined.

  5. Divide the batter evenly among the three tins, using an offset spatula to smooth and level the batter. Bake for 22-25 minutes, or until a toothpick inserted comes out with a few crumbs.

  6. Remove the cakes from the oven and run an offset spatula around the edge. Allow the cakes to cool for at least ten minutes before trying to remove them from the pans. Then let them finish cooling completely before wrapping and refrigerating or freezing them, depending on how far in advance you are preparing your cake. 

For the Bourbon Caramel

  1. In a small heavy-bottomed saucepan combine sugar, water, corn syrup, and salt. Set over med-high heat and bring to a boil. Though tempting, do not stir your caramel, this causes crystallization and will ruin your batch if you deem it necessary swirl the pan from time to time, but even this can be risky. Continue to cook the caramel until it reaches a nice deep amber, this should take about 10-15 minutes. Watch it closely as perfection in caramel sits very near totally burnt. 

  2. Remove the caramel from the heat and stir in the heavy cream. Do this slowly as the caramel will react violently to the introduction of the cold cream, hissing and bubbling furiously. Just continue to stir briskly. The caramel may seize up slightly, but just keep stirring, it will melt and smooth out. Add the bourbon, butter, and vanilla and stir until everything is fully incorporated and melted. 

  3. Transfer the hot caramel to a jar or bottle and allow to completely cool covered in the refrigerator. Once thoroughly chilled the caramel will become quite thick. 

For the Bourbon Buttercream

  1. Combine the egg whites and sugar in the bowl of a standing mixer. Set over the same pot of simmering water you used for the chocolate. Using a wire whisk beat the egg whites over the water until they reach 120℉, or until a small amount of the mixture rubbed between your fingers feels smooth and not gritty.

  2. Once this texture is achieved transfer your bowl to the standing mixer and beat on high until the meringue is completely cool, this takes several minutes, be patient.

  3. When the meringue has cooled to room temperature begin adding the softened butter, little by little. Only adding more after the previous one has been incorporated. Add the caramel and stir to combine, adding more if necessary. 

For the Assembly

  1. Split the thoroughly cooled cakes. Place the bottom layer on top of a cardboard cake round, brush with simple syrup, drizzle with bourbon caramel, top with buttercream, sprinkle with toffee bits, then add the next layer of cake. Repeat with all the layers, crumb coat with remaining buttercream refrigerate until chilled. Ice with more buttercream. The decoration is, of course, Groom's choice.

Recipe Notes

*I highly recommend you wrap the cakes well in plastic wrap and allow them to completely cool in the refrigerator. This helps the cake firm up making the subsequent splitting, filling, and stacking much easier.

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About Me

Hi, I'm Hannah. Creator of Milk + Honey and long time curious eater. Join me as I explore the surprising history behind some of the world's most iconic dishes, and figure out the best ways to prepare them.

Recent Posts

  • God, Granola, and the Spiritual Qualities of Breakfast Cereal
  • Groom’s Cake, the Last Bastion of Gentility
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Categories

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Recent Posts

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October 7, 2019
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Groom’s Cake, the Last Bastion of Gentility

September 30, 2019

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September 25, 2019

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September 9, 2019

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milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
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milkandhoneythebakery

"By their desserts will I judge them."
•Saveur Food Blog Award Finalist 2019: Best Baking and Sweets

Hannah | Milk + Honey Bakery
Imagine it: A thick, creamy, salty layer of peanut Imagine it: A thick, creamy, salty layer of peanut butter sandwiched between a crunchy coating of toasted almonds and toffee and a sweet chewy base of dates and oats. Now drizzle that in dark chocolate, and you’ve got yourself these decadent raw chocolate, peanut butter almond bars. 

Vegan, refined-sugar free, and gluten-free, eating responsibly has never felt so indulgent. Get the recipe on the blog this week!
The superiority of chocolate, both for health and The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
-Thomas Jefferson

While not necessarily for the health reasons stated, Jefferson’s prediction has certainly come to materialize, at least in my home.
A debate I had with my husband shortly after makin A debate I had with my husband shortly after making this honey-almond “snack cake”: As we sat around “snacking,” we began to discuss what the real difference was between Snack cakes and Snacking cakes. Banal, yet relevant in the moment. 

This arbitrary mystery resulted in a lot of opinions and by the end of it, several unanswered questions. 

So I put it to you, Instagram Family, what is the real difference between Snack cakes and Snacking cakes? Are the terms so similar as to be inconsequential, or do their comparabilities hide deeper differences? 

The perimeters (at least in my mind) are these: Leftover birthday cake that becomes the next morning’s breakfast would definitely be a snack cake. Meaning a snack cake, while sounding laid-back, could be a slice of sophisticated dacquiouse or some other luxurious dessert.
Whereas a snacking cake would be something more along the lines of a sheet cake (like the classic chocolate Texas variety). More than a brownie but less than a layer cake. Something you could take a fork to but would probably just pick up with your hands. 

In short, any cake can be a snack. But not every cake is a snacking cake.

Thoughts?
When confronted by the age old question: ‘chocol When confronted by the age old question: ‘chocolate or carrot,’ which do you choose?
Is it too soon for #pumpkinspice ? Is it too soon for #pumpkinspice ?
Fragranced by delicate basil, rich with parmesan a Fragranced by delicate basil, rich with parmesan and pine nuts, and packing a garlicky punch, our braided pesto bread is the ideal way to use up your garden’s bounty. 

Also it looks impressive. Pull-out all the stops and impress your family and guests with this ultra-easy and rewarding loaf.
Consumed by Olmecs, Mayans, and Aztecs the ancient Consumed by Olmecs, Mayans, and Aztecs the ancient Mesoamericans are remembered as the original chocolate lovers. Considered a sacred beverage among them, cocoa was used during celebrations and religious ceremonies and was thought to lend the drinker strength.

It is said that Montezuma kept a massive storehouse of cocoa beans, and drank 50 golden cups of the stuff a day, decreeing that only those men brave enough to face battle would be permitted to join him in drinking it. Chocolate eventually becoming a regular part of military rations among the Aztecs. 

The belief that chocolate was a powerful elixir that lent its drinker extra virility and strength seems to have made its way into European and US thinking as well and may explain the application of including chocolate or pressed cakes of cocoa powder in US military rations, an operation practiced all the way up to the Vietnam war. 

With piles of historical evidence it would stand to reason that chocolate must be good for me, so I’m going to start making a regular habit of indulging in it. Each bite imbuing me with strength, vim, and vigor. Don’t stay a weakling all your life, join me in making these chocolate pot de creme today and start eating more chocolate.
A creamy savior, ice cream was America’s refuge A creamy savior, ice cream was America’s refuge during Prohibition, and one of our favorite forms of solace during the Great Depression. One might argue that without the aid of ice cream we might not be here today.
"Good apple pies are a considerable part of our do "Good apple pies are a considerable part of our domestic happiness." — Jane Austen
Load More... Follow on Instagram
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