Devil’s Food Cake Murder

by Joanne Fluke

  “Hi, Mike,” she said. “What do you mean, Is she here? Of course I’m here. Where else would I be?”

  “Taking the day off to recover from shock?”

  Hannah shook her head. “No time for shock. We’ve got cookies to bake, orders to fill, and places to go.”

  Mike walked over to put his hand on her shoulder. It felt good resting there, and Hannah had the crazy feeling that she was somehow being disloyal to Norman. That was absurd, but she was still uncomfortable. “You said you had a question for me?”

  “You bet. Do I smell apricots?”

  “You do.” Hannah was torn for a moment, but her conscience prodded her into doing the right thing for the man who probably hadn’t had time to stop to eat. “It’s Apricot Bread Pudding. Norman’s going to be here pretty soon with some bacon and cheese scrambles and hash browns from the Corner Tavern. Would you like to stay and have breakfast with us?”

  “Yeah! Thanks, Hannah.”

  “So what’s your question?” Hannah asked, deciding to get anything unpleasant out of the way before the food arrived.

  “I was going to ask you if you wanted to go out to breakfast, but you asked me to stay to breakfast first.”

  Lisa went over to pour Mike a cup of coffee while Hannah finished mixing up a triple batch of cookie dough to bake later. Once she’d carried that into the walk-in cooler, she took her cell phone from her apron pocket and gave Norman a quick call.

  “Norman?” she said when he answered, “We’ve got one more. Mike just got here. He’s been working all night and I invited him for breakfast with us.”

  “Okay,” Norman said, and he didn’t sound at all upset. “I’ll pick up some sausage, too. And maybe an order of biscuits and honey. He’s bound to be hungry if he’s been working all night. Call me again if anybody else shows up.”

  Once she stepped out of the walk-in cooler, Hannah had time for only a few sips of coffee before the oven timer rang. She took her bread pudding out of the oven, checked to make sure that the custard had set, and slid the pan on the baker’s rack to cool. She was just returning to her coffee when there was another knock at the back door. Norman had arrived. Hannah went to let him in and was shocked to see her mother standing there.

  “Hello, dear. I know it’s early, but I found out something you really ought to know about …” Delores paused, catching her eldest daughter’s panicked look. Hannah stepped aside slightly, and her mother put on a quick smile. “Hello, Mike.”

  “Hi, Delores. Whatever you were about to tell Hannah doesn’t affect my murder case, does it?”

  “Good grief, no!” Delores looked shocked at the thought. “It was just a little tidbit I learned on the phone last night, but I probably shouldn’t repeat it anyway.”

  “I’m glad you’re here, Mother,” Hannah jumped in quickly before Mike could ask her mother another question. “Would you like to stay for breakfast and try a little piece of my experiment?”

  “Is that your experiment?” Delores gestured toward the pan on the baker’s rack.

  “That’s it. It’s Chocolate Apricot Bread Pudding.”

  “Made from Sally’s Apricot Bread?” Delores guessed.

  “That’s right.”

  “Then wild horses couldn’t drag me away. I had one piece of that wonderful bread last night and I kept waking up during the night, wishing I had another.”

  “You didn’t wrap a slice in a napkin and stick it in your purse?”

  “Hannah!” Delores began to frown. “I only did that once, and it was because I knew I wouldn’t have time for breakfast in the morning.”

  Hannah seated her mother at the workstation and went off to get her a cup of coffee. On the way, she got Norman on her cell phone. “Mother’s here,” she said, wasting no time on pleasantries.

  “Gotcha,” Norman said. “Let me know if anyone else comes in.”

  Hannah had no sooner delivered her mother’s coffee than there was another knock at the back door. Hannah opened it to find Andrea standing there, and her sister looked a bit like an avenging angel.

  “I need to talk to you alone, Hannah,” Andrea said. “Could you step outside a minute?”

  “Sure. Just a second,” Hannah said, stepping back in and grabbing her cell phone. “Andrea’s here,” she said the second Norman answered. “I’m expecting the backfield of the Jordan High Gulls next.”

  Once she’d dropped her cell phone back in her apron pocket, Hannah stepped outside to oblige her sister. Andrea was still looking extremely disturbed. “What is it, Andrea?”

  “Hannah!” Andrea exclaimed, the moment the door closed behind them. “How could you?”

  “How could I what?”

  “How could you possibly buy that hot pink top Claire had on sale? I saw it, and it’s the totally wrong color for you. You know it doesn’t go with your hair!”

  Hannah almost laughed out loud. Andrea looked fit to be tied. “You’re right, Andrea. I know it doesn’t go with my hair.”

  “If you know it, why did you buy it? I didn’t think you were the type of person who’d buy something just because it was on sale.”

  “I’m not that type of person.”

  “Then why? You’re going to look so awful in that top, Hannah. I just can’t bear thinking about it. Promise me you won’t wear it anywhere in Lake Eden.”

  “I promise.”

  “Thank goodness!” Andrea gave a huge sigh of relief. “And you won’t wear it when you’re with me…right?”

  “Right.”

  “Are you going to wear it at home where no one can see you?”

  “No.”

  “On a trip somewhere that I don’t know about?”

  “No. Relax, Andrea. I’m not going to wear it at all.”

  “You’re not going to …” Andrea stopped and a puzzled expression spread over her face. “If you’re not going to wear it at all, why did you buy it in the first place?”

  “To send to Edwina Gadsby for her birthday. She sent me one of the best recipes I’ve ever tried. Everybody loves Edwina’s Chocolate-Covered Raisin Cookies.”

  Bright spots of color began to appear in Andrea’s cheeks. She was obviously embarrassed. “Sorry. I really thought you were going to…well you know what I thought. I’m sorry I jumped down your throat, Hannah. I was going over Claire’s billing last night to see who might like something from the new shipment we just got in, and I saw your name. And then I realized what you’d purchased, and…I guess I overreacted.”

  “Just a bit, but that’s okay. It’s nice to know that the fashion police are on patrol. Come on in. Mother and Mike are here, and Norman should be arriving any minute.”

  “Thanks,” Andrea said, following as Hannah pulled open the door and stepped in. “What smells so heavenly?”

  “Chocolate Apricot Bread Pudding. It’s an experiment.”

  “Can I help you taste test it?”

  “Yes. We’re all going to have some.”

  Andrea had just finished greeting Lisa, Mike, and their mother when Norman came in. “Good thing I got extra,” he said, handing the take-out boxes from the Corner Tavern to Hannah. “It smells great in here.”

  Lisa set out plates, silverware, and napkins while Norman began to dish out the eggs, bacon, sausage, hash browns, and biscuits. He passed the plates to Hannah, who delivered them to the hungry guests.

  For long moments there was nothing said. Everyone was too busy eating. Then Norman broke the silence. “Seconds, anyone? We’ve got plenty.”

  “Just set the boxes in the center of the table, dear,” Delores suggested. “You don’t have to wait on us. We can dish it up ourselves.”

  In a few more minutes, they’d done justice to what Hannah had thought would be way too much food. “What do you think?” she asked the group. “Shall we have Chocolate Apricot Bread Pudding for dessert?”

  “Dessert for breakfast?” Delores asked. And then, when everyone else nodded, she gave a little shrug. “Why not?”

&n
bsp; There was another moment of silence as Hannah passed around bowls filled with bread pudding and topped with heavy cream. Then everyone began to eat. Hannah listened to the sounds of silverware clinking against the sides of the bowls, and smiled. There were a few little moans of enjoyment and an occasional sigh of contentment, but no one took the time to speak. They were all too busy polishing off their desserts. Looking around at the happy and satisfied faces of her family and friends, Hannah knew that if she asked them to name their favorite meal, they’d all answer, “Breakfast! Especially this breakfast!”

  SALLY’S APRICOT BREAD

  Preheat oven to 350 degrees F., rack in the middle position.

  ¾ cup softened butter (1 and ½ sticks, 6 ounces)

  1 package (8 ounces) softened cream cheese (the brick kind, not the whipped kind)

  2 cups white sugar (granulated)

  2 beaten eggs (just whip them up in a glass with a fork)

  ½ teaspoon vanilla extract

  1 and ½ cups mashed apricots ***

  3 cups flour (don’t sift—pack it down in the cup when you measure)

  ½ teaspoon baking powder

  ½ teaspoon baking soda

  ½ teaspoon salt

  1 cup chopped pecans

  *** - You can use fresh apricots and peel and slice your own, or you can buy them already sliced and prepared in the ready-to-eat section at your produce counter, or you can use canned apricots. (I used well-drained canned apricots, two 15-ounce cans, and pureed them in a blender.)

  Hannah’s 1st Note: This is a lot easier with an electric mixer.

  Beat the butter, cream cheese and sugar together until they’re nice and fluffy.

  Add the beaten eggs and mix well.

  Add the vanilla extract and mix thoroughly.

  If you’re using fresh apricots, peel and slice them. If you’re using jarred or canned apricots, drain them thoroughly. Mash them in a food processor with the steel blade, or puree them in a blender, or squash them with a potato masher until they’re pureed. Measure out 1 and ½ cups of mashed apricots and add them to your mixing bowl. Mix well.

  In another bowl, measure out the flour, baking powder, baking soda and salt. Mix them together.

  Gradually add the flour mixture to the apricot mixture, beating at low speed until everything is incorporated.

  Mix in the chopped pecans by hand.

  Coat the inside of two loaf pans (the type you’d use for bread) with Pam or another nonstick cooking spray. Spoon in the apricot bread batter, dividing it as equally as you can between the two pans.

  Bake at 350 degrees F. for approximately one hour, or until a long toothpick or skewer inserted in the center comes out clean. (Mine took exactly 60 minutes.)

  Check your loaves at 50 minutes. If you think the tops are browning too fast, tent a piece of foil over the top and continue to bake until done.

  Hannah’s 2nd Note: You can also bake this apricot bread in 6 smaller loaf pans, filling them about half full. If you use the smaller pans, you’ll need to bake the loaves approximately 45 minutes at 350 degrees F.

  Remove your pans from the oven and cool your loaves on a wire rack. Leave them in the pans for 30 minutes.

  When 30 minutes have passed, loosen the edges of your loaves by running a knife around the insides of the pans and then turn the loaves out onto the wire rack to cool completely.

  This is a dense, moist bread. It should be stored in a cool, enclosed place. When my loaves are completely cool, I slip them in food-size, sealable plastic bags and keep them in the refrigerator. You can also wrap them in a clean kitchen towel and store them in a breadbox…if they still make breadboxes, that is.

  This bread freezes beautifully if you wrap it in plastic wrap or foil and slip it into a sealable freezer bag.

  Yield: This recipes makes two bread-sized loaves or 6 small loaves.

  Hannah’s 3rd Note: If you want to make this apricot bread into apricot muffins, spoon the batter into greased (or cupcake papered) muffin tins, filling them 2/3 full, and bake them at 375 degrees F. for 25 minutes or until golden on top.

  If you’d like to make mini apricot muffins, fill your mini muffin tins ½ full and bake them at 375 degrees F. for 15 to 20 minutes or until slightly golden on top.

  CHOCOLATE APRICOT BREAD PUDDING

  Do not preheat the oven yet—this recipe needs to sit for a while before baking.

  ½ cup salted butter (1 stick, 4 ounces, ¼ pound)

  1 cup brown sugar, firmly packed

  ½ cup apricot pancake syrup***

  1 cup chopped pecans

  1 and ½ large loaves of Sally’s Apricot Bread (the recipe makes 2 large loaves)

  ½ cup whipped cream cheese

  ½ cup miniature chocolate chips (I used Nestle Mini Morsels)

  8 eggs, beaten

  2 Tablespoons (1/8 cup) white (granulated) sugar

  2 cups heavy cream (whipping cream)

  2 teaspoons vanilla extract

  ½ cup salted butter (1 stick, 4 ounces, ¼ pound)

  Powdered (confectioner’s) sugar to sprinkle on top

  *** - If you can’t find apricot pancake syrup in your grocery store, you can make it yourself by mixing ¼ cup apricot jam with ¼ cup light Karo syrup.

  Heat the ½ cup butter, the brown sugar, and the apricot syrup in a microwave-safe bowl on HIGH for 2 and ½ minutes (I used a quart measuring cup) or in a pan on the stove, stirring constantly, until the butter has melted. Take it off the heat or out of the microwave, and set it aside on the counter.

  Spray a 9-inch by 13-inch cake pan with Pam or another non-stick cooking spray.

  Pour the apricot syrup mixture into the bottom of the pan.

  Sprinkle the apricot syrup mixture with the chopped pecans.

  Cut the ends off a loaf of Sally’s Apricot Bread. Then cut the remainder of the loaf into 14 slices.

  Cut one end off the second loaf of Sally’s Apricot Bread. Cut the loaf in half. Working with the half without a heel, slice it into 6 pieces.

  Lay out all 20 slices of apricot bread on the counter on a piece of wax paper. Spread all of the slices with whipped cream cheese.

  Arrange 10 slices of apricot bread, cream cheese side up, in the syrup at the bottom of your baking pan. I put 3 slices against the long side of the baking pan with the bottoms of the slices against the pan wall. The opposite long side also got 3 slices with the bottoms of the slices against the pan wall. One slice went on the short side of the pan with the bottom against the pan wall, and another slice went against the opposite short wall with the bottom side against the pan wall. Two slices went in the middle of the pan with the bottoms of the slices facing each other. You can crowd the slices, even squeeze them to make them fit, but do not overlap the slices.

  Sprinkle the ½ cup of mini chocolate chips over the cream cheese on the apricot bread slices.

  Now place the remaining slices of apricot bread, cream cheese side down, on top of the apricot bread with the chocolate chips. You’re making cream cheese, chocolate chip, cream cheese sandwiches.

  Press the sandwiches down with a flat metal spatula, or the palms of your impeccably clean hands. That will make the tops adhere to the bottoms when they bake.

  Beat the eggs with the sugar. Add the cream and the vanilla, mixing thoroughly. Pour this mixture over the apricot bread sandwiches in the pan.

  Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of twenty minutes. (If you’re planning a nice dinner party, you can make this in the morning, cover and refrigerator it, and slip it into the oven when your guests arrive so that it’s ready to serve for dessert.)

  Preheat your oven to 350 degrees F., rack in the center position.

  Take off the plastic wrap. Melt the second stick of butter and drizzle it over the tops of the cream cheese chocolate chip sandwiches.

  Bake the Chocolate Apricot Bread Pudding at 350 degrees F., uncovered, for approximately one hour (60 minutes) or until the top has b
rowned. Let the pan cool on a wire rack for at least five minutes before you serve.

  To serve: Sprinkle the top of the pan with powdered sugar before you carry it to the table. This will make it look more attractive. Use a metal spatula to lift out the individual sandwiches which you’ve transformed into yummy Chocolate Apricot Bread Pudding. One sandwich is one serving.

  Hannah’s Note: I like to flip my sandwiches over when I put a serving into a dessert dish. Then my guests can see all the syrupy goodness on the bottom. I also like to top this delicious bread pudding with sweetened whipped cream or a scoop of softened vanilla ice cream.

  Yield: 10 large and yummy servings.

  Chapter Sixteen

  “Look at these,” Norman said, after Mike had left, laying four pieces of photo paper out on the metal surface of the workstation. “All the school yearbooks are online at the Jordan High Web site. I found Paul’s photo and printed it out. And Matthew’s senior photo is right here next to his cousin’s.”