Smucker's Names a Winner (w/recipe)

Posted by The Chicago Tribune, IL on January 08, 2010 at 10:09:52:

Chicagoan wins recipe contest
Posted by Bill Daley
Naomi Samber of Chicago is the grand prize winner of the second annual Spreading Smucker's Traditions Recipe and Essay Contest sponsored by the Orrville, Ohio-based food company giant. Her winning recipe is called "Lovey Dovey Cake" or "Swedish Danish" and has been passed down through her family for two generations. Here's a photo of a slice.

"This recipe originated in my late mother's kitchen," Samber wrote in her winning essay. "It was called Swedish Danish and was always a family favorite. It was usually baked for special occasions. After I was married, this was one of the recipes that I adopted from my mother. Whenever I would make this cake for company, it would get rave reviews, and my family also would ask me to make it. However, when my oldest son was about four years old, a permanent change came about. This was Adam's favorite cake, and when I would serve it he would say: 'This is my lovey dovey cake.' Thus, Swedish Danish became officially 'Lovey Dovey Cake' for our family. My five children are all grown up now and have homes of their own, but they, too, bake Lovey Dovey Cake for holidays and special occasions, and sometimes just for an everyday treat. Even my daughters-in-law have taken to baking Lovey Dovey Cake. I now have a 14-year old granddaughter who loves to cook and bake, so it is now four generations who bake Lovey Dovey Cake. My mother would be very proud."

Here's her winning recipe:

2 sticks butter or margarine
1 cup sugar
2 eggs, separated
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon each: baking powder, salt
1 tsp. vanilla
1 jar (12-ounces) preserves, flavor of your choice
2/3 cup chopped walnuts

Cream butter with 1/2 cup sugar until creamy. Beat in the 2 egg yolks. Mix dry ingredients and add to butter-sugar mixture along with vanilla. Beat batter until smooth and stiff. Spread batter on greased 9-by-13-inch baking pan. Spread a layer of preserves over the batter. Beat egg whites with the other 1/2 cup of sugar until it forms peaks and becomes meringue. Spread meringue over preserves. Sprinkle the chopped walnuts on top of the meringue. Bake at 350 degrees for 40 minutes.

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