ALL – AMERICAN STRAWBERRY SHORTCAKE
The granddaddy of all American classic desserts – homemade fresh strawberry shortcake. Warm from the oven, slit open and topped with juicy ripe berries–with a crown of whipped cream. What summer dessert could be better? For 4 servings you will need: 3 pt. boxes fresh strawberries
1/4 c. sugar or honey
2 tsp. orange juice
2 c. sifted all-purpose flour
4 tbsp. sugar
4 tsp. baking powder
Grated rind from 1 orange
1/2 tsp. salt
1/4 c. butter
1/4 c. solid shortening
1/2 c. sour cream
2 c. whipping cream
4 tbsp. sugar (optional)
Whipped cream (whip cold cream (with
sugar) until soft peaks form
Combine sliced berries, sugar or honey and orange juice. Let stand at room temperature for 1 hour. Sift all dry ingredients together into a medium bowl. Add orange rind. Add butter and shortening and work them into flour mixture thoroughly. Lightly mix in sour cream with a fork to form a soft dough. Roll dough out onto lightly floured board, 3/4 inch thick. Cut into 4 circles, about 4 inches wide (use a 2-pound coffee can as a cutter). Place on ungreased baking sheet. Bake at 400 degrees about 20 minutes or until golden. While still warm, use fork and split cakes in half. Place each on dessert plate. Top with drained berries and second half of cake. Top with additional berries, ladle some juice on top. Garnish with whipped cream and a strawberry.
HAWAIIAN WEDDING CAKE
–CAKE:–
2 c. flour
2 c. sugar
2 tsp. baking soda
1/2 tsp. salt
1 (20 oz.) can crushed pineapple,
undrained
2 eggs
1 c. chopped walnuts
–FROSTING:–
2 c. confectioners’ sugar
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
2 tbsp. milk
1 tsp. vanilla
Mix all cake ingredients, pour into oblong or bundt pan. Bake at 350 degrees for 30 minutes or until done. Frost when cool.
Ricotta Cake
Pan spray and butter
1 ½ cups sugar
3 tbs. cornstarch
3 tbs. flour
1 pound whole milk ricotta, at room temperature
2 packages (8 ounces each) cream cheese, at room temperature
2 tsps. Vanilla extract
4 eggs
1 pint sour cream, at room temperature
½ tsp. lemon juice
½ tsp. salt
4 tbs. butter, melted and cooled
Preheat oven 325 degrees F.
1. Spray a 10 inch spring form pan with nonstick cooking spray.
2. Butter the pan.
3. Set it aside.
4. Bring a large saucepan of water to a boil.
5. Have on hand a 9 by 13 inch baking pan.
6. Sift the sugar, cornstarch, and flour onto wax paper.
7. Drain the top of the ricotta.
8. In the bowl of an electric mixer with the paddle attachment, beat the ricotta and cream cheese on low speed for 1 minute or until smooth.
9. Add the sifted flour mixture in two additions, beating on low speed just until smooth. Blend in the vanilla.
10. Add the eggs, one by one, and beat just until incorporated.
11. Still on the low speed blend in the sour cream, lemon juice, salt and butter.
12. Pour the batter into a spring form pan.
13. Use a toothpick to poke any air out of the batter.
14. Set the pan on a baking sheet.
15. Fill a 9 x 13 inch pan almost ½ full of boiling water and place it on the bottom of the oven.
16. Set the cake on the baking sheet on a rack on the lower third of the oven.
17. Bake for 35 minutes.
18. Reduce the temperature to 30 degrees and continue baking for 35 minutes or until the cake is just set.
19. It will seem a little wobbly but turn the oven off and let the cake just sit there for 30 minutes.
20. Take a wooden spoon to prop the oven door ajar and let the cake cook down another 30 minutes.
21. Open the oven door yet one more time about 3inches and let it cool down another 30 minutes.
22. Remove the cake to a non drafty place and let it completely cool.
23. Open the side of the spring form pan and cove r the cheesecake with foil and refrigerate until ready to serve.
Pineapple Upside Down Cake in a Skillet
For topping:
1/2 medium pineapple, peeled, quartered lengthwise, and cored
9 maraschino cherries, stemmed
3/4 stick butter
3/4 cup brown sugar
For batter:
1 1/2 cups all-purpose flour
1/2 teaspoon ground cardamom (optional)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 tablespoon dark rum (optional)
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum, for sprinkling over cake (optional)
Special equipment: a well-seasoned 10-inch cast-iron skillet
Preheat oven to 350 degrees F.
Topping:
• Cut pineapple crosswise into 3/8-inch-thick pieces.
• Melt butter in skillet.
• Add brown sugar and simmer over moderate heat, stirring, 4 minutes.
• Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
• Arrange cherries in the centers of the pineapple slices.
Batter:
• Sift together flour, cardamom, baking powder, and salt.
• Beat butter in a large bowl with an electric mixer until light and fluffy, and then gradually beat in granulated sugar.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla and rum.
• Add 1/2 of the flour mixture and beat on low speed just until blended.
• Beat in pineapple juice, and then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
• Spoon batter over pineapple topping and spread evenly.
• Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes.
• Let cake stand in skillet 5 minutes.
• Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together).
• Replace any pineapple stuck to bottom of skillet.
• Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Yield: Serves 8.
Holiday Fruitcake
This is best eaten in very thin slices in front of a fireplace in the dead of winter with a cup of tea shared with close friends.
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
1 cup golden raisins
1 cup dark raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup flour
2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup butter
2 cups packed brown sugar
7 eggs
3/4 cup molasses
3/4 cup apple juice
1 tsp. almond extract
2 tsp. candied lemon peel
3 tbs. applesauce
• In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds.
• Stir in brandy.
• Let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F.
• Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again.
• In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• In a large bowl, cream butter until light.
• Gradually blend in brown sugar and eggs.
• Mix together molasses and apple juice.
• Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions.
• Fold in floured fruit.
• Turn batter into prepared pan.
• Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean.
• Remove from pan, and lift off paper.
• Cool cake completely, then wrap loosely in cheesecloth and then in waxed paper.
• Store in an airtight container.
Cupcake Flowers
Great for a school party or goofy ladies lunch with kids.
1 recipe yellow cake, baked in greased and floured mini muffin tins
1 recipe frosting (either Best Chocolate Frosting or Vanilla Buttercream)
50 (12-inch) lollipop sticks
Candy flowers, or assorted candies to make flowers (e.g. mini candy coated chocolates, mini gum drops, little hard candies, etc.)
10 decorative heavy plastic cups
Ribbon for decorating
1. Frost each of the mini cupcakes with the frosting of your choice.
2. Decorate each with flowers or candy. Insert a stick into each mini cupcake.
3. Place 5 of the mini cupcake “lollipops” into each cup.
4. Decorate the cup with ribbon.
5. Place a “vase” of the cupcake flowers at each place setting.
Yield: Serves 10
Carrot Cake 2
2 cups flour
2 cups granulated sugar
2 tsps. baking soda
3 tsps. ground cinnamon
1 cup corn oil
3 eggs, beaten
2 tsps. vanilla extract
1 ½ cups pureed cooked carrots
1 cup chopped walnuts
1 cup shredded coconut
¾ cups canned crushed pineapple, drained
Cream Cheese Frosting (see recipe below)
Confectioner’s Sugar (about ¼ cup) for sprinkling
Preheat oven to 350 degrees F.
• Line a 13 x 9 inch layer cake pan with waxed paper and grease the paper.
• Sift together the dry ingredients; the flour, sugar, baking soda and cinnamon together in a large bowl.
• Add the oil, eggs, and vanilla, and beat well.
• Then fold in the carrots, walnuts, coconut, and pineapple.
• Pour the batter into the prepared pan.
• Place it on the middle rack of the oven and bake it until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean.
• This takes 1 hour.
• Let the cake cool in the pan for 10 minuets.
• Invert it over a cake rack and unmold it and remove the wax paper and let it cool for 1 hour.
• Put it on a pretty plate and frost the top and sides with the frosting and then dust it all over with he confectioner’s sugar.
Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
3 tbs. butter at room temperature
1 ½ cups confectioner’s sugar
1/2 tsp. vanilla extract
Juice of ¼ lemon
• Cream the butter and cream cheese together in a mixing bowl.
• Slowly add the confectioner’s sugar and beat it until all the lumps are gone.
• Add the vanilla and the lemon juice.
Belle’s Chocolate Cake 2
2 tbs. chocolate cocoa for dusting the pans
1 cup whole milk
1 tsp. white vinegar
2 squares (4 oz) chocolate
1 stick (1/2 cup) butter, softened
2 large eggs, separated
1 3/4 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees F.
• Prepare two 9″ cake pans – grease them with butter and tap powdered cocoa, not flour, around the pan to prevent sticking and make a pretty color
• Sour 1 cup of milk.
• Do this by adding 1 teas. white vinegar and set this mixture aside.
• Melt 2 squares (4 oz) of chocolate in a double boiler. Set this aside and let it cool.
• Meanwhile, cream 1 stick, 1/4 cup, softened butter at room temp and slowly add 1 1/4 cups of granulated sugar and blend the two until the mixture is light colored and the sugar is absorbed.
• Mix these two ingredients until the color changes to light yellow
• Separate 2 large eggs
• Add egg yolks to the sugar mixture one at a time. Beat one minute
• Add melted chocolate (when it cools) to the sugar mixture.
Combine:
1 3/4 cups cake flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
Set this mixture aside
Add alternately, the dry and wet ingredients beginning and ending with the flour mixture:
Flour mixture
Milk
Sugar mixture
Flour
• Combine dry and liquid in three parts and end with the flour.
• Add 1 teaspoon of vanilla.
• Whip the 2 large egg whites to form soft peaks.
• Gently fold in the egg whites until lightly blended.
• Bake at 350 degrees for 22 minutes.
• Test for doneness by inserting a toothpick into the center to see if it comes out clean.
• Let it cool for 5 minutes and then turn it out to cool on a wire rack.
Mary’s Chocolate Frosting:
1 box, short 3 tbs., confectioner’s sugar: use the 3 tbs. to dress berries the next day
4 tbs. butter
4 squares bittersweet chocolate
4 tbs. milk (or more)
1/2 tsp. salt
1 tsp. vanilla extract
• Carefully melt the butter and chocolate over a low heat watching it all the while and stirring it in a heavy bottom saucepan.
• Take it off the stove and add the box of sugar, holding back 3 tbs., and mix together until it is blended and add the milk 1 tbs. at a time to smooth it until it is of spreading consistency.
• Then add the vanilla and salt and mix it until it forms a glossy surface.
• After spreading the inside layer, you are ready to spread the frosting on the top of the cake and it may not spread as easily, and so you may need to add more milk.
• Add 1 tbs. at a time until it spreads smoothly and is glossy.
• You can have fun with the frosting by dipping a knife in hot water and forming lovely peaks on top of the cake.
Serves 10
Ambrosia Layer Cake
For cake
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
For orange filling
2 large whole eggs
3/4 cup sugar
1/4 cup cornstarch
3/4 cup water
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons unsalted butter
2 teaspoons finely grated fresh orange zest
For seven-minute frosting
1 (7-oz) bag sweetened flaked coconut (2 2/3 cups)
2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1 teaspoon fresh lemon juice
Special equipment: 2 (9- by 2-inch) round cake pans
• Put oven rack in middle position and preheat oven to 350°F.
• Butter and flour cake pans, knocking out excess flour.
• Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
• Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
• Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more.
• Reduce speed to low, and then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth.
• Divide between cake pans, spreading evenly.
• Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes.
• Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. Leave oven on for toasting coconut.
Make filling while layers bake:
• Whisk together eggs in a heatproof bowl until combined well.
• With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2 to 2 quart heavy saucepan, then whisk in water and juices until smooth.
• Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
• Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil.
• Remove pan from heat, then add butter and zest, whisking until butter is melted.
• Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
Make frosting:
• Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
• Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined.
• Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes.
• Humid weather may necessitate additional beating time.
• Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
Assemble cake:
• Halve each cake horizontally with a long serrated knife.
• Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling.
• Stack remaining cake layers using about 3/4 cup filling between each layer.
• Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.
Cooks’ notes:
• Cake layers (not split horizontally) can be made 3 days ahead and chilled, wrapped individually in plastic wrap.
• Filling can be chilled up to 8 hours. Stir before spreading.
• Frosting can be made 4 hours ahead and chilled, covered.
• Cake can be assembled and frosted 2 hours ahead.
Yield: Serves 12
Upside Down Pear Cake
Serve this with Vanilla ice cream.
For caramelized pears
4 firm-ripe pears
1/2 cup sugar
1/2 stick (1/4 cup) unsalted butter
For cake batter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
3/4 cup sugar
3/4 teaspoon vanilla
1 large egg
3/4 cup whole milk
Preheat oven to 375 degrees F.
• Make caramelized pears: Peel pears then halve lengthwise and core.
• Spread sugar on a plate, then press cut sides of pear halves into sugar to coat, reserving remaining sugar.
• Melt butter in a well-seasoned 10-inch cast-iron skillet over moderate heat until foam subsides.
• Reduce heat to low and arrange pears, cut sides down, decoratively in skillet.
• Sprinkle reserved sugar all around pears.
• Cook pears over moderately low heat until sugar begins to caramelize, about 15 minutes, and remove skillet from heat.
• Make cake batter: Whisk together flour, baking powder, cardamom, and salt.
• Beat together butter and sugar in a bowl with an electric mixer until light and fluffy.
• Add vanilla and egg and beat well.
• Add flour mixture and milk alternately in 3 batches, mixing at low speed after each addition until just combined.
• Spoon batter over pears in skillet, gently spreading evenly and being careful not to disturb pears (batter will not cover tops of all pears).
• Bake in middle of oven until golden brown and a tester comes out clean, 20 to 25 minutes.
• Cool cake in skillet on a rack 5 minutes.
• Run a thin knife around edge and invert a plate over skillet. Invert cake onto plate (wearing oven mitts), keeping plate and skillet firmly pressed together.
• Replace any fruit stuck to bottom of skillet if necessary.
• Serve cake warm or at room temperature.
Yield: Serves 8
Pumpkin Spice Cake with Maple Cream Cheese Frosting
1/2 cup unsalted butter, room temperature
1 1/4 cups light brown sugar
2 large eggs
1 cup fresh* or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups sifted cake flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup buttermilk, room temperature
For Frosting:
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup pure maple syrup
1 1/3 cups confectioners’ (powdered or icing) sugar, sifted
• Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.
• Butter and flour (or spray with Baker’s Joy) two 8 inch (20 cm) cake pans.
• Set aside.
• In bowl of electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy (about 2 to 3 minutes).
• Add the eggs, one at a time, mixing well after each addition.
• Add the pumpkin puree and vanilla and beat until incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.
• Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
• Pour the batter into the prepared pans and bake for approximately 30 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
• Cool completely before frosting.
Frosting:
• Place the cream cheese and butter in the bowl of your food processor and pulse until smooth.
• Add the maple syrup and confectioners’ sugar and process to combine.
• Adjust syrup or sugar until you have the right consistency.
Assemble:
• Place one of the cake layers, top side down, on a serving plate.
• Frost with a layer of icing.
• Place the second cake, top side down, onto the first layer and frost the top and sides of the cake.
• Refrigerate but bring to room temperature before serving.
*When making your own puree, use the smaller pumpkin varieties (approximately 5-7 lbs., 2 1/2 – 3 1/2 kg.).
• Cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet.
• Bake at 350 degrees F for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife.
• Scoop out the pulp and puree in a food processor until smooth.
• Can strain through cheesecloth to extract all the liquid.
• Cool before using.
Orange Blossom Cake
1 tsp. grated orange rind
1 ½ cups orange juice
½ cup sugar
1 10 inch sponge cake or chiffon cake
Frosting:
1 cup whipping cream, whipped
¼ cup sugar
1 tsp. grated orange rind
1 cup sour cream
1. Combine orange rind, ½ cup orange juice, and sugar.
2. Heat and stir until the sugar is dissolved.
3. Add one cup orange juice, cool.
4. Drizzle over the top, bottom and sides of the cake.
5. To prepare the frosting: gently fold the ingredients together.
6. Spread over the top and sides of the cake.
7. Chill for at least 8 hours.
Yield: Serves 12
Ginger Cake
4 ounces fresh ginger
1 cup molasses
1 cup granulated sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 large eggs, at room temperature
• Position the oven rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
• Peel, slice, and chop the ginger very fine with a knife (or use a grater).
• Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
• Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture.
• Stir in the ginger.
• Gradually whisk the dry ingredients into the batter.
• Add the eggs, and continue mixing until everything is thoroughly combined.
• Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.
• If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
• Cool the cake for at least 30 minutes.
• Run a knife around the edge of the cake to loosen it from the pan.
• Remove the cake from the pan and peel off the parchment paper.
Yield: Serves 12
Carrot Cake
1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower or canola oil
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
1 pound cream cheese, room temperature
2 1/2 cups confectioners’ (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Finely grated lemon zest of one lemon
2 tablespoons fresh lemon juice
Garnish:
1/4 cup toasted and finely ground pecans (optional) and/or Marzipan Carrots
Preheat oven to 350 degrees F and place rack in center of oven.
• Butter or spray two – 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.
• Let cool and then chop coarsely.
• Peel and finely grate the carrots.
• Set aside.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
• Set aside.
• In bowl of electric mixer, with the paddle attachment beat the eggs until frothy (about 1 minute).
• Gradually add the sugar and beat until the batter is thick and light colored (about 3 to 4 minutes).
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool on a wire rack.
• After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble:
• Place one cake, top side down, onto your serving plate.
• Spread with about a third of the frosting.
• Gently place the other cake, top side down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.
• If desired, garnish the top of the cake with finely ground toasted pecans or marzipan carrots (see below).
• Cover and refrigerate any leftovers.
Yield: Serves 12
Belle’s Chocolate Cake
2 tbs. chocolate cocoa for dusting the pans
1 cup whole milk
1 tsp. white vinegar
2 squares (4 oz) chocolate
1 stick (1/2 cup) butter, softened
2 large eggs, separated
1 3/4 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
Preheat oven to 350 degrees F.
• Prepare two 9″ cake pans – grease them with butter and tap powdered cocoa, not flour, around the pan to prevent sticking and make a pretty color
• Sour 1 cup of milk.
• Do this by adding 1 teas. white vinegar and set this mixture aside.
• Melt 2 squares (4 oz) of chocolate in a double boiler. Set this aside and let it cool.
• Meanwhile, cream 1 stick, 1/4 cup, softened butter at room temp and slowly add 1 1/4 cups of granulated sugar and blend the two until the mixture is light colored and the sugar is absorbed.
• Mix these two ingredients until the color changes to light yellow
• Separate 2 large eggs
• Add egg yolks to the sugar mixture one at a time. Beat one minute
• Add melted chocolate (when it cools) to the sugar mixture.
Combine:
1 3/4 cups cake flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
Set this mixture aside
Add alternately, the dry and wet ingredients beginning and ending with the flour mixture:
Flour mixture
Milk
Sugar mixture
Flour
• Combine dry and liquid in three parts and end with the flour.
• Add 1 teaspoon of vanilla.
• Whip the 2 large egg whites to form soft peaks.
• Gently fold in the egg whites until lightly blended.
• Bake at 350 degrees for 22 minutes.
• Test for doneness by inserting a toothpick into the center to see if it comes out clean.
• Let it cool for 5 minutes and then turn it out to cool on a wire rack.
Mary’s Chocolate Frosting:
1 box, short 3 tbs., confectioner’s sugar: use the 3 tbs. to dress berries the next day
4 tbs. butter
4 squares bittersweet chocolate
4 tbs. milk (or more)
1/2 tsp. salt
1 tsp. vanilla extract
• Carefully melt the butter and chocolate over a low heat watching it all the while and stirring it in a heavy bottom saucepan.
• Take it off the stove and add the box of sugar, holding back 3 tbs., and mix together until it is blended and add the milk 1 tbs. at a time to smooth it until it is of spreading consistency.
• Then add the vanilla and salt and mix it until it forms a glossy surface.
• After spreading the inside layer, you are ready to spread the frosting on the top of the cake and it may not spread as easily, and so you may need to add more milk.
• Add 1 tbs. at a time until it spreads smoothly and is glossy.
• You can have fun with the frosting by dipping a knife in hot water and forming lovely peaks on top of the cake.
Serves 10
Baba au Rhum
• This is a Russian cake.
• Will make one 12 inch tube cake
1 cup milk
2 packages active dry yeast (1/2-ounce)
4 cups flour
8 eggs
4 teaspoons sugar
Pinch salt
8 ounces butter, 2 sticks, melted
Rum Syrup:
• Scald the milk and cool to lukewarm.
• Mix the yeast in the milk with 1/2 cup of the bread flour in the bowl of an electric mixer.
• Stir to form a sponge and allow to rise until doubled.
• Gradually add the eggs, followed by the remaining 1 1/2 cups of flour, the sugar and the salt.
• When you have a soft dough formed, slowly beat in the butter until a smooth dough is formed.
• Let the dough rest for about 20 minutes while you butter and flour a large bundt or tube pan.
• Once the dough has rested, place the dough in the prepared cake pan.
• Cover with plastic wrap and allow to proof in a warm, draft-free place until they have nearly reached the tops of the mold, about 40 minutes.
Preheat the oven to 375 degrees F.
• Place the mold on a sheet pan and bake in the oven on the middle rack for 30 minutes, or until the top is golden brown and the sides have begun to pull away from the sides of the pan slightly.
• Prepare the soaking liquid while the cake is baking.
• Remove from the oven and cool on a wire rack for 5 to 10 minutes.
For the Syrup:
1 vanilla bean, split and seeds scraped
3 3/4 cups water
21/2 cups granulated sugar
2 lemons, zested (4 teaspoons)
2 oranges, zested (2 tablespoons)
3/4 cup dark rum
• In a 1-quart saucepan, combine the vanilla bean and seeds, water, sugar, lemon and orange zests.
• Bring the contents to a boil and stir with a wooden spoon to ensure that the sugar will dissolve.
• Remove the pan from the heat and allow it to cool for 30 minutes.
• Once cooled, add all but 2 tablespoons of the rum to the syrup.
• Reserve the remaining 2 tablespoons on the side.
• Strain the syrup through a fine meshed sieve and discard the solids.
• Set the wire rack that the cake is cooling on over a sheet pan.
• Using a toothpick, poke holes all over the top of the cake and, when it is just warm, pour the just warm syrup over it and allow to sit until the liquid is absorbed, about 5 minutes.
• Turn the cake out onto the cooling rack and allow to drain over the sheet pan for 1/2 hour.
• Sprinkle the remaining 2 tablespoons of rum over the top of the cake and serve, with whipped cream and seasonal fresh fruits.
• You can also pour more rum over the cake, if you so desire.
This will keep, loosely covered with plastic wrap, in the refrigerator for a day.
Variation: you could also make this using a lemon icing with a mix of the following:
2 cups confectioner’s sugar
¼ cup cold water
2 tsps. fresh lemon juice
Mix this together and drizzle it over the top of the cake, allowing it to run down the sides in streams.
Yield: Serves 12
1 2 3 4 Cake
1 tbsp butter, softened
2 tbsp flour
Cake
3 cup cake flour, sifted*
4 tsp baking powder
1/2 tsp salt
8 oz butter, unsalted (2 sticks) at room temperature
2 cup sugar, granulated
4 medium eggs, at room temperature
1 cup milk, at room temperature
1 1/2 tsp vanilla extract
Brown Sugar Icing
1/2 cup (1 stick) unsalted butter
1 cup Packed dark-brown sugar
1/4 cup Milk
2 cup Sifted box, (confectioners’) sugar
Orange Filling and Icing
3/4 cup orange juice, strained
2 tbsp lemon juice
3/4 cup sugar, granulated
1 tbsp orange rind, finely grated
1 2 3 4 Layer Cake
Use three 9×1/2 inch deep cake pans.
Makes: One 3-layered cake.
Yield: Serves 12
*Note: If you can’t find cake flour, the same amount of all-purpose flour can be substituted.
Preheat the oven to 350 degrees F.
• Using your hands, butter the bottom and sides of all 3 layer-cake pans with softened butter.
• Sprinkle flour inside, and then shake pans so you get a thin coating on the butter.
• Tip out any excess!
• Now to sift your flour.
• Lay a large piece of waxed paper on a board, put a dry measuring cup in the center, hold a sifter directly over it, scoop cake flour from the package into the sifter, and sift the flour directly into the cup.
• When the cup is full, draw the back of a knife blade lightly across the top of the cup (don’t shake the flour down, or it will become dense) and then tip the measured flour into a mixing bowl.
• Repeat with the other 2 cups of flour (you can put any flour that spilled onto the waxed paper back in the sifter).
• When you have 3 cups of sifted flour in the bowl, put the baking powder and salt in the sifter, holding it over the mixing bowl, and sift it over the flour.
• Then, still using your hands, mix the baking powder and salt lightly with the flour.
• Next, put the butter into a second, large mixing bowl.
• If it is very firm (it shouldn’t be, if you have left it out of the fridge), squeeze it through your fingers until it softens up.
• When it is soft enough to work, form your right hand into a big fork, as it were, and cream the butter.
• This means that you beat it firmly and quickly with your hand, beating and aerating it, until it becomes light, creamy and fluffy.
• Then whirl your fingers around like a whisk so the butter forms a circle in the bowl.
• Gradually cream the 2 cups of sugar into the butter with the same fork-like motion, beating until the mixture is very light and fluffy.
• As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
• Now wash and dry your hands thoroughly.
• Separate the eggs as you would for a soufflé’, letting the whites slip though slightly parted fingers into a small bowl and dropping the yokes into a second, larger bowl.
• Beat the yokes for a few minutes with a whisk until they are well blended.
• Then, again with your hand, beat them very thoroughly into the butter-sugar mixture.
• Now beat in the milk alternately with the sifted flour.
• First one, then the other — this time keeping your fingers close together as if your hand were a wooden spatula.
• Beat, beat, beat until the batter is well mixed, then add the vanilla and beat that in for 1 or 2 minutes.
• Put the egg whites in your beating bowl and beat them with a large whisk or and electric hand beater until they mount first to soft, drooping peaks and then to firm, glossy peaks. Do not over beat so that they are stiff and dry!
• Tip the beaten whites onto the cake batter and fold them in with your hand.
• Slightly cup your hand and use the side like a spatula to cut down through the whites and batter to the bottom of the bowl and then flop them over with your cupped hand, rotating the bowl with your other hand as you do so — exactly the technique used when folding egg whites into a soufflé mixture with a rubber spatula.
• Repeat this very lightly and quickly until the whites and batter are thoroughly folded and blended.
• Once you have mastered this hand technique you can use it for soufflés.
• Again using your hand like a spatula, pour and scrape the batter into three prepared pans, dividing it equally between them.
• Give the filled pans a little knock on the countertop to level the batter.
• Put the 3 pans in the center of the oven, or, if you have to use more than 1 rack, stagger them on the 2 middle racks of the oven so they do not overlap.
• Bake for 25 minutes, and then touch the center of each cake lightly with your fingertip.
• If it springs back, it is done.
• Remove the pans and put them on wire cake rakes to cool for a few minutes, then loosen the layers by running the flat of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down.
• Then reverse the layers so they are top side up.
Choose one or the other icing:
Brown Sugar Icing:
• Melt butter in saucepan over low heat.
• Add brown sugar and milk.
• Bring to boiling, stirring to dissolve sugar.
• Remove from heat.
• Cool.
• Beat sugar into milk mixture until smooth.
• Frost and stack cake layers on cake plate, spreading 1/3 cup icing between each layer. Frost top and sides of cake with remaining icing.
Orange Icing For filling and Icing:
• Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers.
• Be careful not to let it all soak into one spot.
• Then pile the layers on top of each other.
• The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or other candy flavored icing.
• Leave the cake to cool.
Yield: Serves 12