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Cake gravy question? How thick....

16 years ago

should it be? I cooked it about 5 min and it is not what I would call "thick". It is slightly thicker than heavy cream but not as thick as maple syrup. Is that what it should be?

TIA

Alexa

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Comments (10)

lindac
16 years ago
Yep....it'll get thicker as it cools...
Remember it's gravy.....not frosting.
User
16 years ago
What cake gravy recipe are you using Alexa?

Ann
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Joe: Don't like to get into this anymore. Have better things to do . But I saw my Piasano in there. So I dropped in. I really don't know what Deborah meant by making the Gravy Dark ????? Maybe by Dark she means a Meduim to Darker Brown. But I don't think your answer was meant to belittle. I've had Gravy from Light Brown, to Medium Brown. I like a combination of all, Color,Aroma and Taste. I don't know what Grey Gravy is, Maybe for Cloudy Days ??? Hey Joe !!! Later, LOU - - - - - - - - - - - - - - I don't have a nice way with words; like other members, To put my point across and not be the Villian. Some day I'll learn.But not here. I may even learn to spell " Color or Flavor " Hey! Remember Abe Lincoln's Quote "You can fool some,etc." - - - - - - - - - - - Don't know if everyone saw this. I put it in another Post. Being this was mentioned here, thought I'd put it in, In case someone missed it. - - - - - - - - - Cindy: I thought there was something wrong with me and I was the only one who used Corn Starch to thicken. But I knew I learned this somewhere way back when, so there had to be someone else doing it. I also use flour, when I remove the Roast but I brown it first before adding any Liquids. Like it was mentioned , remove the Carrots and Veggies,Brown the meat well and Drink a glass of Chianti. LOU Anyway: I decided to Google it, to see what came up AND I swear by God, the first one that came up was this. - - - - - - - - - - - - - I Googled: " Making Gravy for a Pot Roast " Best Answer - Chosen by Asker use the drippings, and flour works but clumps, so mix equal parts corn starch and water, stir well. bring meat drippings to a boil, use a whisk and add the corn starch mixture slowly, stirring until desired thickness. Perfect Gravy every time. I make the gravy for all family get togethers. 5 months ago Report Abuse Asker's Rating: Asker's Comment: Thank you all... I made it with corn starch... salt pepper, it had great flavor! Is this what you are searching for? Rating: Good Answer - - - - - - - - - - - - Sometimes I even use Instant Potatoes to thicken Gravies and some soups. Now that is a No, No !!!!! LOU
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Lou, I checked this thread to try your gravy, a friend says sauce, another says gravy, I always thought gravy, too! I'll be trying this, it looks so good! Copied and pasted. but I'm so sad to hear about your wife! You are both in my thoughts and prayers. (((LOU)))
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caliloo
Original Author
16 years ago
Thanks Linda

Ann, I am using the one from the other thread posted a few days ago....

Not sure what the difference between bread and cake is....but here's one that can be baked in a loaf pan or in a 7 1/2 by 11 dish....or even in a muffin cup.
Apple cake

4 cups chopped apples
1 Â½ cups sugar ( can use Â½ splenda)
Â½ cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 Â½ tsps baking soda ( I like Â¾ tsps soda and Â¾ tsps BP)
Â¾ tsps salt
1T cinnamon Â¼ tsp nutmeg
Mix dry ingredients
2 eggs
Â¾ cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes.
Serve with cake gravy if desired.

Cake Gravy
Mix 1 cup sugar
1 stick butter
Â½ cup evap milk
1 tsp vanillaÂ.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.
Terri_PacNW
16 years ago
Well I'm loving the vanilla bean butter rum sauce that Lori used on her Cakelettes...'cept I used Whiskey yesterday instead of rum..Delish and thickens up at room temp.
trixietx
16 years ago
I'm going to make this for harvest. I have a small bundt cake pan that is probably the size of a large loaf pan and I think it would work. It serves 10-12 slices. Wouldn't it be alright? The recipe sounds so good.
lindac
16 years ago
And ann's caramel sauce works too.
I would post the recipe....but I can't find it in my file....think it may be under bread pudding rather than under sauces...
Someone else??
Frankly....doesn't matter a lot.....just so long as you don't forget the gravy!
doucanoe
16 years ago
Huh? "Cake Gravy"? I've never heard that term.

But hey...Butter, sugar, milk and vanilla? Well, I can get behind that no matter what it's called! LOL

Here's Ann's Caramel Sauce recipe. Yep, it is filed with her bread & butter pudding recipe, but I make it for all kinda of decadent things!

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

To make caramel sauce:
bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.

Home Cookin Chapter: Recipes From Thibeault's Table
lindac
16 years ago
I double filed it!
Thanks...
lowspark
16 years ago
Mine was thin too but it didn't occur to me to worry about it! I'm blissful in my dreamland. It tasted delicious. We just ladeled some on the cake, and ate it. The thinness of it makes it sort of runny so that it drips down the sides of your piece of cake instead of staying all on the top. Then as you eat, you can sort of soak up the extra with your next bite.
lindac
16 years ago
That's how it should be....run down the sides and soak in....

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