A Simply Christmas Birthday Cake

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At Christmas, or maybe just because it’s the end of the year, I try to make everything perfect. Big and little worries come out and tug at me to fix them. But I can’t.

It’s just a holiday, that’s all, I tell myself, albeit a big heavy one laden with all kinds of expectations. It does not have to be so fraught. Like December 26th, it’s just a day until we make it something more.

Going downstairs this morning, I saw the photos of my family on bookshelves, some gone, all of us older, and perhaps because I was ruminating on life’s imperfection, I saw them in their flawed beauty and I loved them. Each one has strengths and quirks and weak places, traits that make them who they are. And I wonder whose story shall be next. My mission as a memoir writer is to bring them all to light.

Do not worry and whine about how hard it is, I tell myself, or how widely your words are read. Love it and do it.

In the kitchen, I see the cookbook, open to the page for Simply Cheesecake. My husband wants it for his birthday cake. He and Jesus have the same birthday and guess who has felt overlooked on December 25th since he was a little boy?

The origin of the recipe is lost in the mist of time. It has been published in two fundraising cookbooks, one for my faith community where you are welcome if you are open-minded, and one for Dining for Women, a nationwide giving circle of bighearted women. Openhearted church, generous women: two communities where I am welcome, with or without my perfect cheesecake.

Lighter than the densely packed New York style, my cheesecake can be served with or without topping. My husband has chosen strawberries and whipped cream this year, and I plan to whip the cream myself, no pressurized can of chemicals for me. This will be a pure and natural gift of love. I slowed my worried mind and made a list of what I’ll need, and felt calmer, knowing I can grab that list and go, or even let him, the one who actually enjoys grocery shopping, take it and run.

Sipping my coffee, relaxed, I remembered that when I slide that cake into the oven, I will bless it with the sign of the cross, a salute to my mother, who made the sign before the open oven door whenever she baked. I wonder if she did it as a salute to hers.

Feeling close to her, I look down at the cheesecake recipe in the open cookbook on the table before me.  “After one hour, turn off the oven,” I read, “and leave the cake inside for one more hour. Do NOT open the oven door at any time!” I never have, in all the years I’ve baked that cake. Will it “fall” if I open the door just a crack? Why chance it, I reason, after all that mixing and blending of cheeses and sour cream, eggs added one at a time, vanilla. Even when it’s done, after two hours in the oven, one with the heat turned off and the DOOR CLOSED, the cake needs to set, to cool on a rack then chill in the fridge. I don’t question the magic and the mystery.

My thoughts turn to the friend who tells me every time she bakes this cake, and I realize: This is my specialty. I don’t do everything well – who does? – But this I enjoy, both the making and the serving. It is my birthday gift to my husband– this year we will light long thin candles for him to make a wish on – and the Christmas dessert for the friends who will join us for dinner. All this cannot be rushed. And it’s damn near perfect.

photo credit: Flickr.com by quinnanya, Creative Commons licensed.

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