Sunday November 22, 2009 week 34

Molasses Spice Cake

I'm on a "Fall" theme...molasses, ginger, brown sugar...yum. Reminds me of cold fall nights with ginger cake and warm apple cider. This recipe is one of Martha Stewarts'. We'll see if the kids like it!

Makes one 9-inch cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon freshly ground pepper
• Pinch of ground cloves
• 4 large eggs, room temperature, lightly beaten
• 1/3 cup sour cream, room temperature
• 1/3 cup unsulfured molasses
• 3 tablespoons finely grated fresh ginger
• 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
• 1 teaspoon pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
• 1 1/3 cups packed light-brown sugar
• Cream Cheese Frosting
• Brown-Sugar Glaze

Directions

1. Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
2. Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
3. Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
4. Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
5. Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

From Martha Stewart Living, October 2007 |

Sunday November 15, 2009 week 33

Cherry Dump Cake

I really liked the pumpkin cake I made earlier with the pumpkin pack on the bottom and the cake mix on the top so I decided to google it with cherries! And there were recipes similar to the idea called Cherry Dump Cake!

2 cans cherry pie filling

1 box yellow cake mix

1/2 cup chopped nuts

1 stick butter, melted

In a 13 X9 pan, dump 2 cans of cherry pie filling. On top sprinkle one box of yellow cake mix. Sprinkle chopped nuts ( walnuts or pecans or almonds). Then 1 stick of melted butter poured over the top. Bake at 350 for 45 minutes.

Sunday November 8, 2009 week 32

This is from my friend at church Melaine Craine. It comes from Gourmet Magazine, November 2005. "I made it then for Thanksgiving, and everyone in our family now requests this cake rather than a pumpkin pie (maybe my pie was never that good?????)"

Pumpkin Spice Bundt Cake

Serves 12

¾ cup unsalted butter, softened
2 ¼ cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¾ tsp ground allspice
½ tsp salt
1 ¼ cups canned pumpkin, not pie filling
¾ cup buttermilk, shaken
1 tsp vanilla
1 ¼ cups granulated sugar
3 eggs, large

Icing: 2 Tbsp buttermilk and 1 ½ cups powdered sugar
Put rack in middle of oven; preheat oven to 350°. With additional butter and flour, grease and dust the inside of a 10-inch nonstick bundt pan, knocking off excess.

Whisk together flour, baking powder, soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in second bowl. Beat butter and granulated sugar in large bowl with an electric mixer at med-high until pale and fluffy, 3-5 min. Add eggs; beat 1 min. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, begin and end with flour. Mix until batter is just smooth.

Spoon batter into pan; smooth top. Bake until toothpick inserted in center comes out clean, 45-50 min. Cool cake in pan on rack for 15 min. Invert cake onto rack and remove pan. Cool 10 min. more.

Whisk together Icing ingredients and drizzle over warm cake. Cool cake before serving.

November 1, 2009 Week 31

Wacky Cake

In Baltimore from Thursday to celebrate the life of my Aunt Maryanne. Lots of Fun with "the Cousins". Markie mentioned the wacky cake and we all remembered our moms making it, so I looked it up and here it is!!

PS The cake was gone that night so I made another one!!!!

1 1/2 cup flour

1 cup sugar

1/2 teaspoon salt

1/4 cup cocoa

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon white vinegar

6 tablespoons cooking or salad oil

1 cup cold water

In an 8-inch- or 9-inch-square cake pan, sift the dry ingredients. Make three holes; pour the vanilla in the first, vinegar in the second, and oil in the third.

Pour the cold water over the mixture, and stir until no longer lumpy. Bake at 350 degrees for 30 to 35 minutes.

Sunday October 25, 2009 Week 30

Honey Bun Cake F

from the What's cooking at SECU from Linda Carmichael. This cake was eaten mostly for breakfasts. It was like a coffee cake. Definitely worth making!

Cake:

1 yellow cake mix 1 small instant vanilla pudding

4 eggs

1 8 oz. container sour cream

1/3 cup water

Combine all ingredients and pour 1/2 the batter into a 9 X 13" sheet cake pan.

Mix:

1/2 c brown sugar

1 tsp cinnamon

2/3 c chopped nuts

Sprinkle the filling all over the top of the batter. Pour the rest of the cake batter over the filling and gently swirl the batter with a knife to create a design. Bake at 350 for 30-35 minutes.

Glaze

1c sifted powdered sugar

2T milk

1/2 t vanilla

Mix all ingredients and beat til smooth. Drizzle over cake.

Sunday, October 18 2009 Week 29

Susan Trader Made-up Cake

Take a box of cake mix ( Susan used white and dyed it pink for a girls birthday part)

Add three egg whites

a small container of greek vanilla yogurt

and enough water to make it "cake consistancy"

Follow box directions for baking and ice with whatever you like!

I doctored this recipe, Don't. Thanks Susie!!