Christmas Morning Almond Pound Cake
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Saturday, December 17, 2011
Wednesday, December 7, 2011
DARK CHRISTMAS FRUIT CAKE
DARK CHRISTMAS FRUIT CAKE
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
Saturday, December 3, 2011
Cherry Christmas Coffee Bread
Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Friday, December 2, 2011
Gingerbread Cakes
Gingerbread Cakes
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
FRUIT FILLED BRAID FOR CHRISTMAS
FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
Johna Blinn's Harbour Island Bahamas Fruitcake
Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Monday, November 28, 2011
Amaretto Petit Fours
Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Sunday, November 27, 2011
White Christmas Cake
White Christmas Cake
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
PURITY CHRISTMAS CAKE
PURITY CHRISTMAS CAKE
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
Saturday, November 26, 2011
Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
Tuesday, November 22, 2011
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Friday, November 18, 2011
Garden Lavender Pound Cake
Garden Lavender Pound Cake
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Saturday, November 12, 2011
Holiday Rum Cake
Holiday Rum Cake
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Monday, October 31, 2011
BLACK BEAST
BLACK BEAST
8 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temperature
5 extra large eggs at room temperature
CHOCOLATE GANACHE GLAZE:
1 c. heavy cream
10 oz. bittersweet chocolate, cut into small pieces
Preheat oven to 350 degrees with a rack in center of oven. Butter a 9 inch cake pan (not springform). Place a circle of wax paper on the bottom, covering completely. Butter paper.
Chop chocolate into fine pieces; set aside. Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat. Immediately add the chocolate pieces, stirring until completely melted.
Place eggs and 1/3 cup sugar in a mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely.
DO NOT OVERBEAT - causes air bubbles.
Spoon and scrape the mixture into prepared cake pan. Set pan into a larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes.
Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.
Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.
Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.
8 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temperature
5 extra large eggs at room temperature
CHOCOLATE GANACHE GLAZE:
1 c. heavy cream
10 oz. bittersweet chocolate, cut into small pieces
Preheat oven to 350 degrees with a rack in center of oven. Butter a 9 inch cake pan (not springform). Place a circle of wax paper on the bottom, covering completely. Butter paper.
Chop chocolate into fine pieces; set aside. Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat. Immediately add the chocolate pieces, stirring until completely melted.
Place eggs and 1/3 cup sugar in a mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely.
DO NOT OVERBEAT - causes air bubbles.
Spoon and scrape the mixture into prepared cake pan. Set pan into a larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes.
Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.
Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.
Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.
Apple and Black Walnuts Plenty Cake
Apple and Black Walnuts Plenty Cake
3 eggs
1-1/2 cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract
Glaze:
1 cup brown sugar
1/4 cup milk
1/2 cup margarine
Directions
Mix eggs, oil and sugar; blend well. Sift flour,salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.
Glaze:
In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.
3 eggs
1-1/2 cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract
Glaze:
1 cup brown sugar
1/4 cup milk
1/2 cup margarine
Directions
Mix eggs, oil and sugar; blend well. Sift flour,salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.
Glaze:
In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.
Tuesday, October 18, 2011
Gumdrop Cake
Gumdrop Cake
1/2 cup solid shortening
1 cup sugar
2 eggs
2 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt, or to taste
2 teaspoons baking powder
1/2 pound black and orange-flavored gumdrops, 1/2-inch size
1/2 cup golden or dark raisins or currants
1/2 teaspoon vanilla extract
3/4 cup milk
Heat oven to 300F. Grease a 10-inch tube pan; set aside.
In large bowl, using mixer, beat together shortening and sugar until fluffy. Beat in eggs.
Sift together flour, salt and baking powder. Mix 2 tablespoons flour mixture with gumdrops and raisins. Add vanilla to milk.
Alternately add milk and flour mixture to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
Pour batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool in pan for 30 minutes, then remove to cool completely.
Yields 12 servings.
1/2 cup solid shortening
1 cup sugar
2 eggs
2 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt, or to taste
2 teaspoons baking powder
1/2 pound black and orange-flavored gumdrops, 1/2-inch size
1/2 cup golden or dark raisins or currants
1/2 teaspoon vanilla extract
3/4 cup milk
Heat oven to 300F. Grease a 10-inch tube pan; set aside.
In large bowl, using mixer, beat together shortening and sugar until fluffy. Beat in eggs.
Sift together flour, salt and baking powder. Mix 2 tablespoons flour mixture with gumdrops and raisins. Add vanilla to milk.
Alternately add milk and flour mixture to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
Pour batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool in pan for 30 minutes, then remove to cool completely.
Yields 12 servings.
Saturday, October 8, 2011
Black Magic Cake
Black Magic Cake
1 c. butter or margarine, cut up
3/4 c. chocolate syrup
8 chocolate-covered caramel-and- nougat bars (2.05 ounces each, Milky Way bars) cut up
2 c. sugar
1 c. buttermilk
1 t. vanilla extract
4 large eggs, lightly beaten
2 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa
3/4 t. salt
1/2 t. baking soda
1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.
2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.
3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool. It doesn't need any icing, but you could sprinkle on some powdered sugar and use a thin chocolate glaze.
1 c. butter or margarine, cut up
3/4 c. chocolate syrup
8 chocolate-covered caramel-and- nougat bars (2.05 ounces each, Milky Way bars) cut up
2 c. sugar
1 c. buttermilk
1 t. vanilla extract
4 large eggs, lightly beaten
2 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa
3/4 t. salt
1/2 t. baking soda
1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.
2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.
3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool. It doesn't need any icing, but you could sprinkle on some powdered sugar and use a thin chocolate glaze.
Wednesday, October 5, 2011
Chocolate Cake With Orange Liqueur
Chocolate Cake With Orange Liqueur
5-1/2 ounces butter
12-1/2 ounces chocolate
6 eggs
6 ounces powdered sugar
2 ounces flour
5-1/2 ounces ground almonds
1 teaspoon baking powder
2 ounces orange juice
11 ounces cream
3 tablespoons orange liqueur
Melt butter with 7 ounces chocolate. Separate eggs. Beat the egg yolks with 2 ounces powdered sugar and add to chocolate. Beat the egg whites with the remaining powdered sugar and add half of this mixture to the batter. Add flour, almonds, baking powder, orange juice and remaining egg whites.
Bake in a round cake pan for 50 minutes at 350 degrees. For frosting, heat the remaining chocolate, cream and liqueur, beat well and freeze for 2 hours.
Split the cake in half. Spread 1/3 of the frosting on the bottom layer. Cover with top layer. Frost the top and sides of the cake.
5-1/2 ounces butter
12-1/2 ounces chocolate
6 eggs
6 ounces powdered sugar
2 ounces flour
5-1/2 ounces ground almonds
1 teaspoon baking powder
2 ounces orange juice
11 ounces cream
3 tablespoons orange liqueur
Melt butter with 7 ounces chocolate. Separate eggs. Beat the egg yolks with 2 ounces powdered sugar and add to chocolate. Beat the egg whites with the remaining powdered sugar and add half of this mixture to the batter. Add flour, almonds, baking powder, orange juice and remaining egg whites.
Bake in a round cake pan for 50 minutes at 350 degrees. For frosting, heat the remaining chocolate, cream and liqueur, beat well and freeze for 2 hours.
Split the cake in half. Spread 1/3 of the frosting on the bottom layer. Cover with top layer. Frost the top and sides of the cake.
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