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Category Archives: Cakes

Chocolate Mayonnaise Cake

Hello Everyone,

Ok I finally made that cake! After reading many comments about the cake, I thought I would make my version. Some people said it smelled like mayonnaise and they threw the cake out without even trying it. Some said just the idea of mayonnaise in a cake made them sick! Taking all these comment’s into consideration I came up with a winning chocolate mayonnaise cake! Well to Ray and me anyways!! LOL!! Try it for yourself!!

Chocolate Mayonnaise Cake:

2 cups all-purpose flour

1-1/4 cups granulated sugar

3/4 cup Hershey’s special dark cocoa powder

3/4 tsp. baking soda

1-1/4 cups water

1 cup mayonnaise

1 tbsp. vanilla extract

Lightly spray a 8 or 9-inch square baking pan. Heat oven to 350 degrees. Whisk the flour, sugar, and baking soda in a large bowl. In a separate bowl whisk the cocoa and water together until smooth. Whisk in the mayonnaise, and vanilla. Stir the mayonnaise mixture into the flour mixture until combined. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes.

This cake is really dark and easy to over-bake. The cocoa powder I used is almost black, so watch it…

Recipe slightly adapted from America’s Test Kitchen Family Cookbook

Until next time..

Amanda

 
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Posted by on January 8, 2012 in Cakes

 

Lemon Pudding Cake

Hello Everyone,

I saw this recipe some time ago in the weekly publication that my newspaper used to print. I made this several times and Ray and I would eat it all up for dessert, it tastes the best warm, right from the oven. I lost the recipe and have no clue what had happened to it. A couple of weeks ago Relish magazine, it came in my email newsletter and WOW there was the recipe!!! I made this for us on Christmas day. I thought a nice tangy lemon dessert was in order for the day! This cake is like magic, it’s a really wet batter, but transform’s into a light tangy cake on top and a tangy lemon pudding on the bottom. I love how this works out that way! I know I have a chocolate cake that does this, I am thinking of making one of those sometime… Enjoy πŸ™‚

Lemon Pudding Cake:

3 tbsp. unsalted butter

1 cup granulated sugar

4 large eggs, at room temperature

1/3 cup to 1/2 cup lemon juice

1/4 tsp. salt

3 tbsp. all-purpose flour

1 cup 2% milk, I used my rice milk and it worked out great!

Fresh raspberries for garnish

Preheat oven to 325 degrees. Lightly grease a 9-inch square baking dish. (Since there is a lot of acid in this dessert I would use tempered glass, not metal. You can get a metallic taste by using a metal dish.) With an electric mixer, beat the butter with the sugar until fluffy. Separate the egg yolks from the whites. Add yolks to butter mixture and beat well. Add lemon juice, salt, and flour; beat well. Add milk; stir until blended. With clean beaters, whip the egg whites until stiff. Gently fold into lemon batter. Pour into prepared baking pan. Bake for 50 minutes, covering with foil for the last 10 minutes ir top becomes to brown. Serve warm or chilled with berries. I love this served warm! Enjoy!

Until next time!!!

Amanda πŸ™‚

 
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Posted by on December 27, 2011 in Cakes, Dessert's

 

Texas White Almond Sheet Cake

Hello everyone,

I made this cake last night for Ray’s office Christmas party. It’s very easy to make and so tasty!! This a great change from all the chocolate that normally gets served this time of year.. Enjoy!

Texas White Almond Sheet Cake:

1 cup unsalted butter, 2 sticks

1 cup whole milk

2 cups all-purpose flour

2 cups granulated sugar

2 large eggs, beaten

1/2 cup sour cream

1 tsp. salt

1 tsp. baking powder

1 tsp. almond extract

1/4 tsp. baking soda

Frosting and topping:

1/2 cup unsalted butter, 1 stick

1/4 cup whole milk

4 cups sifted powdered sugar

1/2 tsp. almond extract

pinch of popcorn salt

Sliced toasted almonds for topping

To make cake:Β 

In a large saucepan, bring butter and milk to a just a boil. Immediately remove from heat and stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract, and baking soda until smooth. Pour into a greased and lightly floured 15x10x1-inch rimmed baking sheet. Bake at 375 degrees for 18-22 minutes, or until golden brown. Let cool for 5 minutes and frost with frosting.

To a make frosting:

In a large saucepan, bring butter and milk just to a boil. Immediately remove from heat. Stir in powdered sugar, extract, and salt. Spread over warm cake. the frosting will spread out better if the cake is warm. Immediately top frosting with almonds.

Until next time..

Amanda πŸ™‚

 
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Posted by on December 9, 2011 in Cakes, Christmas Menus, Dessert's

 

Apple Cider Pound Cake

Hello Everyone,

Here is the tasty Apple Cider Pound Cake recipe that I made for Ray’s office party the other day. πŸ™‚

Apple Cider Pound Cake:

Cake:

3 cups granulated sugar

1-1/2 cups unsalted butter, softened

6 large eggs, at room temperature

3 cups all-purpose flour

1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 cup apple cider

1 tsp. vanilla extract

Icing:

1/2 cup granulated sugar

1/4 cup unsalted butter

1/2 tsp. vanilla extract

1/4 tsp. baking soda***

In a large mixing bowl, cream the sugar and butter. Add eggs one at a time, beating well after each addition. Stir together the dry ingredient’s; set aside. Combine the cider and vanilla. Add dry ingredient’s alternately with cider mixture into batter. Mix until well blended. Spoon into a greased and floured 10-inch bundt cake pan. Bake at 325 degrees for 1 hour 10 minutes or until cake tester comes out clean. Cool in pan 10 minutes, then invert onto a serving dish. Meanwhile, combine all icing ingredient’s in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. Drizzle over cake. It will seem like to much icing but the cake will absorb it. Enjoy!

*** I know it seems odd to add baking soda into icing, but it makes the icing foam up a bit, and makes it light and airy.

Until next time..

Amanda πŸ™‚

 
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Posted by on October 29, 2011 in Cakes

 

Pecan Cream Torte

Hello Everyone,

I was looking through my recipes I have posted on here and I noticed I have a love for pecans! There are so many pecan recipes here!! Well, they do taste good and they are good for you! I hope you enjoy this Pecan Cream Torte recipe. I made this awhile back for one of my U of I canning classes. There is a lady there who judges for me at the fair and has been a great friend to me, she always sits beside me at our meeting’s. Her comment to me about this cake was, well Amanda another 1st place cake for the fair! I have really come to like this lady a lot, I guess it’s because she has the same name as my grandmother that passed away last year, Shirley. Shirley and I have a lot in common, we both love to cook, bake, judge, can, and read cookbooks! πŸ™‚

For Cake Batter:

1-3/4 cups all-purpose flour

1-1/2 cups light brown sugar, lightly packed

3/4 cup unsalted butter, softened

1 cup whole milk

2 tsp. baking powder

1/4 tsp. salt

1-1/2 tsp. vanilla

3 large eggs

1 cup finely chopped and toasted pecans

For Filling;

1 cup cold heavy whipping cream

2 tbsp. powdered sugar

Brown Butter Glaze:

2 tbsp. unsalted butter

1 cup powdered sugar

1 tsp. vanilla

1 tbsp. hot water

12-14 pecan halves

To make cake: Heat oven to 350 degrees. Grease and flour 3, 8-inch round cake pans; set aside. Beat all cake ingredient’s together in a large bowl (except pecans) on medium speed, scraping bowl constantly, until blended, about 30 seconds. Beat on high-speed, scraping bowl occasionally, 3 minutes. Stir in pecans. Divide cake batter evenly into cake pans. If your oven will only hold 2 cake pans, refrigerate the other cake pan until ready to bake, It may need extra time and it might not raise as high as the other cake layers. Bake cake for 20-25 minutes or until a cake tester comes out clean. Cool 10 minutes in pans; remove from pans and cool completely.

For Filling: Beat heavy cream with powdered sugar until stiff. For higher peaks, use a stainless steel bowl and chill the bowl and beaters before whipping the cream.

For Topping: Heat butter in a saucepan over medium heat until delicate brown. Cool slightly. Stir in powdered sugar, vanilla, and water. If necessary, stir in additional hot water 1 teaspoon at a time, until glaze is desired consistency.

To Assemble Tort: Reserve 3/4 cup whipped cream for garnish. Place one cake layer on serving plate and spread with half of remaining whipped cream, repeat with second cake layer. Place last cake layer on top and spread with Brown Butter Glaze. After glaze has set about 5 minutes, garnish with pecans and extra whipped cream. Store cake in the refrigerator. Recipe from my old Betty Crocker baking book.

I hope you all enjoy this cake as much as my friends did!Β  πŸ™‚

Until next time..

Amanda..

 
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Posted by on October 23, 2011 in Cakes

 

Carrot Cranberry Cake

Hello everyone,

Here is a different version of carrot cake. I love sweetened dried cranberries, they add such great flavor to any dessert or savory dish! Since it’s that time of year when cranberries are hitting the shelves, I would stock up! I buy a few bags at a time and freeze them, that way I have cranberries when I need them!! This recipe is from my Softasilk cake book and was entered by Emily Sibthorpe from Rochester, MI. I also know that one of our Community Cakes bakers bake this for the fair a couple of years ago and she placed 1st or 2nd and I can’t remember for sure.. All I remember, is that was really good!! πŸ™‚

Carrot Cranberry CAke:

2 cups cake flour or 1-3/4 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. allspice

1-1/2 cups granulated sugar

1 cup sour cream

3 large eggs

1 tbsp. ginger-flavored brandy

2 cups shredded carrots (about 4 medium)

1 can (8oz.) crushed pineapple in juice, undrained

1/2 cup chopped and toasted pecans or walnuts

1/2 dried cranberries, soaked in boiling water forΒ  5 minutes, then drain well

Heat oven to 350 degrees, grease and flour 3, 8-inch round cake pans; set aside. Mix flour, baking soda, baking powder, cinnamon, salt, and allspice; set aside. Beat sugar sour cream, and eggs in a large bowl with an electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, nuts, and cranberries. Pour into pans. Bake for 30-35 minutes or until cake tester comes out clean. Cool in pans for 10 minutes;remove from pans and cool completely. Place cake layer on cake plate spread with a thin amount of buttercream, repeat with 2 layer, then frost top and side’s of cake. Garnish with candied cranberries*, optional

For Frosting and garnish:

6oz. cream cheese, softened, cut from an (8oz.) package

3 tbsp. unsalted butter, softened

1/2 tsp, ginger flavored brandy

1/8 tsp. popcorn salt

2-1/2-3 cups of sifted powdered sugar

Beat all ingredient’s together until smooth.

To make sugared cranberries, dip one cranberry at a time in water then roll in granulated sugar. Let dry on a parchment lined baking sheet for several hours or until sugar is completely dry. Garnish top of cake with cranberries.

Well until next time..

Amanda πŸ™‚

 
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Posted by on October 19, 2011 in Cakes

 

Apricot Cake

Hello Everyone,

I have finally found an apricot cake recipe that I like. I entered a different one in the state fair and well it didn’t place to well, in fact I don’t think it placed at all.. Oh well, if I enter one next year this is the one!

Apricot Cake:

1-1/2 cups finely chopped dried apricots

1 cup boiling water

2-1/2 cups cake flour or 2-1/4 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup shortening

1 cup apricot nectar

1/4 cup whole milk

3-1/2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla

5 egg whites

Heat oven to 350 degrees, grease and flour 2, 9-inch round cake pans, set aside. Place apricots in a bowl and pour boiling water over and let sit for 5 minutes; drain well. Beat flour, sugar, shortening, nectar, milk, baking powder, salt and vanilla in a medium bowl with electric mixer on low-speed 30 seconds, scraping bowl constantly. Beat on high-speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high-speed 2 minutes, scraping bowl occasionally. Gently stir in apricots and pour into pans. Bake for 30-35 minutes or until cake tester comes out clean.. Cool completely, before frosting.

Apricot Frosting:

3 cups sifted powdered sugar

1/3 cup unsalted butter,softened

2-3 tbsp. apricot nectar

a pinch of popcorn salt

a few drops orange food coloring, optional

Beat ingredient’s together until smooth, frost cooled cake.. Garnish with chopped apricots, optional..

Well I had hoped by now to write about the special news I have to share, but thing’s haven’t been going to well. Going to slow if moving at all.. I know I am not making any sense, but if thing’s go well, when I write about you will see why…

Well I better go..

Amanda…

 
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Posted by on October 18, 2011 in Cakes

 

Eggnog Cake

Hello Everyone,

I thought since it’s that time of year again I would share one of my favorite cakes to make. I love eggnog, even the pumpkin pie spice one! Ray won’t touch it, so when I buy it, I know it will all be for me!! The first time I made this cake was for my husband’s family almost 11 years ago. Every year they have a huge get-together just before Thanksgiving. Sadly because of my health and other stuff going on we have only been able to attend one of these gatherings. I wish we could go more often, Ray has a wonderful family.. Most of them live 2 or more hours from us…Traveling is really hard on me, I can’t sit in one place very long without being in pain.. Hopefully someday that will go away..Enjoy this cake, it’s really rich! Also this doesn’t have the commercial eggnog just spiced like eggnog! Yummy!! πŸ™‚

Eggnog Cake:

2 cups all-purpose flour

1-1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup whole milk

3-1/2 tsp. baking powder

1 tsp. salt

1 tsp. ground nutmeg

1/4 tsp. ground ginger

1 tsp. rum extract

3 large eggs

Heat oven to 350 degrees, grease and flour 2, round 8-inch pans or 1, 9×13 square pan, (since this cake is so rich I just use the 9×13 and serve it with the Eggnog Fluff, recipe below). Beat all ingredient’s in a large bowl on medium speed, scraping bowl constantly, until blended, 30 seconds. Beat on high-speed, scraping bowl occasionally, 3 minutes. Pour into pans. Bake for 30-35 minutes or until cake tester comes out clean. Cool completely. Serve with eggnog fluff.

Eggnog Fluff:

Beat 1-1/2 cups chilled heavy whipping cream, (for higher peaks with your cream, use a stainless steel bowl well chilled and the beaters). Beat in 1/2 cup sifted powdered sugar, and add 1 tsp. rum extract, until stiff peaks form.

Until next time..

Amanda πŸ™‚

 
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Posted by on October 13, 2011 in Cakes

 

Lemon-Raspberry Cake

Hello Everyone,

I made this cake a couple of years ago for the sate fair. I won 1st place and on the back of the tag the judge wrote WOW, very fancy cake! I thought it was funny!! I didn’t think it was fancy just tasted really good!! πŸ™‚

Now this frosting a cooked frosting. It’s really not that hard to make once you have made it. It’s took me a couple of times to get it right. Don’t make on a humid or rainy day, as it will not set up properly. Humidity will affect the frosting, it’s just like candy making. I live in an area where it’s a dry heat most of the time and normally don’t have a lot of trouble making this frosting or candy.. Give a try!!

For the cake:

2-1/4 cups all-purpose flour

1-2/3 cups granulated sugar

2/3 cup shortening

1-1/4 cups whole milk

3-1/2 tsp. baking powder

1 tsp. salt

1 tsp. lemon extract

5 egg whites

2 tblsp. lemon zest

Heat oven to 350 degrees, grease and flour 2, 8 or 9-inch round cake pans. Beat flour, sugar, shortening, milk, baking powder, salt, and lemon extract in a large bowl constantly, until blended, about 30 seconds. Beat on high-speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high-speed, scraping bowl occasionally, 2 minutes. Fold in lemon zest. Pour batter into prepared cake pans and bake for 30-35 minutes, or until cake tester comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack and cool completely.

Lemon Filling:

3/4 cup granulated sugar

3 tbsp. cornstarch

1/4 tsp. salt

3/4 cup water

1 tsp. lemon zest

1 tbsp. butter

1/3 cup lemon juice

2 drops yellow food coloring, optional

Mix sugar, cornstarch, and salt in a saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes. Remove from heat; add lemon zest and butter. Stir in lemon juice and food coloring; cool in refrigerator cover top of filling with plastic wrap, (I mean place plastic wrap right on top of filling, that way you don’t get a skin than can form on the top of filling.)

Fluffy Lemon Frosting:

1/2 granulated sugar

1/4 cup light corn syrup

2 tbsp. water

2 large egg whites

1/4 tsp. lemon zest

1 tbsp. lemon juice

6-8 drops yellow food coloring

Mix sugar, corn syrup, and water in saucepan. Cover and heat to a rolling boil over medium heat. Uncover and boil rapidly until candy thermometer registers 242 degrees or until a small ball dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Beat on high until stiff peaks form. Beat in lemon zest, juice, and food coloring.

Raspberry jam or jelly

To assemble cake:

Torte each cake layer in half, spread with 1 tablespoon of raspberry jam, then spread with about 1/4 cup of lemon filling. Repeat with each cake layer. Frost top and sides with lemon frosting, if you feel it’s too much frosting you can save some for another use or just eat by the spoonful, like I do sometimes! πŸ™‚ Also if you have extra lemon filling, I spread a the rest on top of the frosting for extra flavor..

Until next time…

Amanda πŸ™‚

 
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Posted by on October 12, 2011 in Cakes

 

Banana Bundt Cake

Hello Everyone,

I know I posted one banana cake recipe already, but I had to post this one as well.. It’s another from my Softasilk cake book. It’s really easy and quick to make. It’s by Nancy Slover, Federal Way, WA.

Banana Bundt Cake:

4 cups Softasilk cake flour, or 3-1/2 cups all-purpose flour

3 cups granulated sugar

1 cup shortening

1 cup buttermilk

2 tsp. vanilla extract

1-1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

4 large eggs

2-1/2 cups mashed over-ripe mashed banana’s (5 medium)

1 cup chopped and toasted pecan or walnuts

Powdered sugar for garnish

Heat oven to 375 degrees. Grease and flour a 12-cup bundt pan. Beat all ingredients together expect banana’s, nuts and powdered sugar with electric mixer on low-speed, scraping bowl, occasionally, until well blended. Beat in banana’s on medium speed 2 minutes. Stir in nuts. Pour into pan.Bake for 50-60 minutes, or until cake tester comes out clean. Cool in pan for 15 minutes; remove from pan to a cake plate. When cool serve with a light dusting of powdered sugar, if desired.

Enjoy πŸ™‚

Amanda..

 
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Posted by on October 7, 2011 in Cakes