When I was a little girl my mom introduced me to Hayley Mills movies. I watched The Parent Trap the most, but Pollyanna was the one that I secretly loved.
We were planning our post Las Vegas wedding celebration party when I decided I would once again attempt to make a Pollyanna Bazaar Cake. A simple “Pollyanna cake” search in google provided me with a lot of options, but I was immediately drawn to the image staring at me from foodiewithfamily and I knew that I HAD to make this cake.
SNICKER DOODLE POLLYANNA BAZAAR CAKE
*modified from foodiewithfamily.com
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 cups fine or superfine sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, warmed to room temperature
1 batch of Brown Sugar Cinnamon Buttercream Frosting Recipe
Instructions
Preheat oven to 325°F.
Butter and flour two 8- or 9-inch round cake pans.
In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
Cream together the butter and sugar until fluffy and pale in color.
Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.
Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
Divide the batter evenly between the two pans and bake, rotating midway through, for approximately 40 minutes or until the cake tests done (toothpick comes out cleanly).
Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
I doubled the recipe to make the full cake (4 9-inch cakes). Because I knew I wasn’t going to be serving the cake immediately, I was able to wrap each cake layer in wax paper and tinfoil and freeze until I was ready to frost. There was a 2 day gap between freezing the cakes and frosting/serving. The cakes froze perfectly and made the cake even more moist.
Ingredients
4 and 1/2 sticks butter, softened to room temperature
1 cup dark brown sugar, packed
2 teaspoons ground cinnamon
8 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup heavy whipping cream
Instructions
Beat together the butter, brown sugar and cinnamon until fluffy and pale in color.
Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
Scrape down the bowl and add the half and half. Beat to incorporate again.
Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like. Store unused portions of the buttercream in the refrigerator for up to a week.
*I had to double this recipe in order to cover the entire cake (since I was making a four-cake cake) and that left quite a bit left over. Next time I think I’d make just 1 1/2 batch of the buttercream
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