Thursday, September 6, 2012

Le Gâteau De Ghyslaine~

When I was a young mom-to-be..21 in 37 years ago...I took a pre-natal class..and in that class was a woman who was a bit older than I her 30's at that time I think..and she took me under her wing..So sweet.
She and her husband invited us to dinner at their beautiful home by the water at that time..and for dessert she served us a cake that I have always called ,  well... Gâteau Ghyslaine~.
It's a very very moist cake..
A  can of drained fruit cocktail is in it..after all these years it is still one of my husband's favorites~

You are supposed to make it in  a 9x13 pan..But I had just bought this lovely oval springform mold and wanted to give it a try~

It's delicious..not for the sweet or calorie conscious.Luckily my husband is neither of.
He is a pleasure to bake for.

I lost touch with them when we moved.. shortly thereafter..but I only have fond fond memories of them.
It's amazing..I have said this sharing gesture lingers forever.

I think this  is what we do with our blogging.. we are preserving the art of sharing recipes in a busy busy world~

So here you are..

2 eggs
1 1/2 cups sugar
2 cups flour
2 tsps of baking soda
1/2 tsp salt
1 19 ozs can of fruit cocktail ,well drained..
Mx the above and spread in your pan,,I prefer an 11x9..or this new springform:)
You have pre-heated your oven to 350 by now..
On top the cake batter sprinkle with:
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup coconut
Bake for ap 35 mins or until done.
Obviously I had to bake mine longer because the cake was narrower and added height.

Near the end of baking time..

Boil for 2 minutes..

1 cup  of sugar
1/4 Cup butter
1 small can of carnation milk
vanilla(I am hooked on vanilla bean paste now)

Pour all over cake while cake is still warm out of the oven
That's it..
A very vintage recipe that Jacques gives a 10 to..It reminds him of his mom's baking I think..
I find it fallish and sinful~

He posed for me..:)

I don't have any cute little chubby hands in the house at all times to hold my baking..nor my daughters beautiful hands..
He's a good sport~
Enjoy..and Bon Weekend~


  1. First thing I noticed was your pan! I've never seen one oval...sure turned out a pretty cake!
    Nice recipe :)

  2. Oh, Monique, the oval pan is the perfect compliment for this cake. I remember my mom making this cake. It is good. Food is a wonderful way to connect with others and to create lasting memories. ~ Sarah

  3. The cake, pictures and story gave me a good feeling...

  4. I love the story. It's amazing the way that dishes have such strong connections to us. That is quite a cake too... just like something my mom would have made back in the day. I can't wait to try it!

  5. Great looking cake! How much is a "small can of carnation mil?"

  6. Glad you asked.. 5 ounces..I noted it because my next can is a big one~
    D.. you have really VINTAGE recipes..Lost past ones:)

  7. What a delicious story..... and recipe! I can not wait to try this!

  8. He may be a good sport, but he's also a lucky man. What a lovely cake!

  9. Certain foods = Memories.
    My Mamma used to make this cake for us. Will have to make it myself and be transported back to fond childhood memories. Thanks! Love the oval springform pan.
    Judy Texas

  10. Love when my hubby poses for me! :) What a great shot! Love the antique typewriter too. Sooo beautiful.

  11. I was a lucky girl to find the typewriter Monica..I have put it on my writing desk.I had no idea it worked when I bought it..and it does..It came w/ a book to learn typing and a red leatherette cover:)My mom taught typing and speedwriting later in life..It just spoke to me.she would be in her 90's..this is 1905-1912.
    Monica..I can imagine what you would do w/ it:) nice to hear from you..and "my mamma"~
    Bye for now...and thank you.

  12. I remember when you first shared this :) J is a good sport and it looks so delicious!

  13. Love the story, I too had a woman take me under her wing when my daughter was born. I have such fond memories of her calling me everyday around 4:00 to check on me and see how things were going, my husband traveled a lot at that time and she was a life saver many times. The cake looks just perfect finish to a cool evening dinner.
    Happy cooking,

  14. These are such beautiful pictures! I love the elegant vintage props and that your husband held the cake. Oh the cake! This is worth splurging or saving for the holidays.

  15. JUDY...TEXAS

  16. I've never seen an oval springform, Monique. What a super idea. Such an elegant shape.
    The dessert is ringing a bell, but it's been a long time and I know I don't have it in my file. Back then, lots of things had fruit cocktail in them.
    This looks beautiful and if it's your husband's favorite, than I think he should be the one holding the cake! :)

  17. We were lucky Kelly:)~
    Barbara did you read As Always Julia

    I like much talk of food and preparation and that friendship!
    I skip a lot of the politics I must admit..I don't have a lot of interest in any politics..there are a lot in this book..but what a nice read .I thought I had shared it Susan..:)Thanks for reminding me,,

  18. Have been traveling and have just caught up with your posts. The cake sounds like one I had at a party last year. Now I have the the oval pan. I know I will gain weight because I have to try your chocolate tart as well. Loved the little yellow zucchini pretty.

  19. That is a beautiful cake, with lots of warm memories associated. :) Thank you for sharing! Hello to Jacques, he makes a fine model!!

  20. Ahhh . . . husbands, what would we do without them. They are so helpful! Love that you baked this cake in such a gorgeous pan. It shows it off to perfection! I have made this cake many times through the years. We just called it Fruit Cocktail cake. I love your name better! Love you!! Now I am going to try to find a pan like that!! Can I blame you when Todd sees a new purchase???? lol

  21. I love the simplicity of this cake, it sounds moist and delicous. I love the oval tin - so elegant!