Easter Cake

"Šakotis," or, as we call it, "Baumkuchenas," is a traditional, Lithuanian Easter cake.

When I was growing up, Lithuanian bakeries in Chicago prepared the moist cake over a rotissiere, open flame. The chef poured ladles of batter onto a spit as the cake circled the flame. The dripping batter produced the "branches," or "šakos," of the cake as it baked.

Today, most Šakotis cakes arrive as plastic-wrapped imports from Lithuania. Although tasty, the imports tend to be dry: many break apart into parched pieces when you bite into a slice. It's possible to make a decent Baumkuchenas at home. I've had good luck with a recipe that calls for baking the cake, in sequential layers in a springform pan, under a broiler. The recipe appears in this this old gem. A Baumkuchenas prepared in a springform pan won't have the dazzling "branches," but the flavor is genuine.

Suburban Chicago, Easter, April 1966. My paternal Grandmother, Tatjana, slices the Baumkuchenas. I also see a decanter and cordials filled with Tatjana's citrus-flavored milk liqueur.

A 1934 Easter setting from Mr. Irene's side of the family features no Baumkuchenas, but there are Lithuanian Easter Eggs, "Margučiai," on the table.

(Oh! A non-Easter note: Mr. Irene and I served morsels of Baumkuchenas as part of the dessert table at our wedding reception.)