Sunday, January 31, 2010, Week 37

So we are snowed in!!!!!!! 6 inches of snow and a lot of ice on the roads. So no shopping just making do with what is in the pantry. The cake for this week is a pineapple angel food cake. Literally. That's it: 1 box of angel food cake and a 20 oz can of pineapple and juice. Stir together and bake for 1/2 hour at 350.

Just took it out of the oven. Looks funny, I'll let you know how it tastes!!

Sunday January 24, 2010 Week 36

Irish Coffee Cake

This recipe came from Leslie Lotina, who got it from a friend of hers. In spite of some odd sounding directions, this cake was good and was not too "alcoholly." (Is that a word?)

Take one box of chocolate cake. make according to package directions but substitute strong black coffee for the water. Bake according to package directions.

when the cake comes out of the oven, poke holes in it with a fork. Then pour whiskey over the cake to soak in. I used about an ounce and 1/2 - 2 ounces. I put it in a turkey baster and sprinkled it all over the cake. (It took about two turkey basters.)

Then I whipped some cream, plopped it on each piece then sprinkled about 1 teaspoon of Creme de Menthe over the whipped cream. It was good. You can only buy big bottles of Creme de Menthe at the ABC store in North Carolina, so if you want to bake this ask to borrow my bottle!!! Also, ignore the kid's cries of dismay at the bright green "cough syrup" poured over their cake. They get over it.

Sunday January 17, 2010 week 35

Applesauce Cake

This recipe comes from the wonderful organist at St Thomas More church, Marianne Kremmer

Steam 2 small apples, cored and quartered, adding sugar and cinnamon to taste, until soft. Press the apples through a mill to remove the skins. Allow to cool.

1 1/2 cup flour

1/2 cup sugar

1/2 stick butter, softened

1 cup applesauce

1 tsp cinnamon

1/2 tsp cloves, ground

1 tsp baking soda

1 tsp salt

1 egg

1/2 cup chopped walnuts

1/2 cup chopped dates

Mix sugar, butter, spices, salt, baking soda and applesauce. Beat for 2 minutes

Add eggs and flour. Beat for 1 minute.

Stir in dates and walnuts

Pour into a greased 8 or 9 inch greased and floured square pan.

Bake 350 for 50 minutes. (I used my convection oven and it took 35 minutes.)

Whip cream!

OOOOPS!!! I'm 6 weeks behind! So I may have to do double time to catch up! Stay tuned for continuing cake!!!

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.