"Let them eat cake" - Marie Antoinette, "A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece" - Ludwig Erhard, "You know you are getting old when the candles cost more than the cake" - Bob Hope, "Birthdays are nature's way of telling us to eat more cake" - author unknown, "You can't have your cake and eat it too" - Proverb
Layer cakes, sheet cakes, bundt cakes, pound cakes, cupcakes, cheesecakes, sponge cake - We all love cake!
2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. pumpkin pie spice
4 eggs
2 cups sugar
1 1/2 cups vegetable oil (I use olive oil)
2 cups grated carrots
1 (8 oz) can crushed pineapple, don’t drain
3/4 cup chopped pecans (lightly toasted)
Preheat oven to 350. Sift baking powder, soda, salt and cinnamon, pumpkin pie spice. Beat eggs, add sugar. Mix in oil, carrots and flour mixture. Stir in pineapple and nuts. Pour into either a 13 x 9 or round cake pans. Bake for approx. 40 minutes or until cake tester comes out clean. Remove from oven and place on cooling rack. When cake is cooled completely, frost with cream cheese frosting.
Frost with cream cheese frosting (I mix in a little crushed pineapple to my frosting) If making round cake, frost inside each layer. Decorate cake with orange frosting carrots with green frosting carrot tops.
Frosting: 1 (8-ounce) package cream cheese, softened 1/2 cup butter (1 stick), at room temperature 1 pound powdered sugar, sifted 1 tsp. pure vanilla extract. In a mixing bowl, beat with a mixer the cream cheese and butter. Gradually add the powdered sugar and beat until light and fluffy. Beat in the vanilla frosted cake. If desired, add a little crushed pineapple to frosting. I do this when I’m make rounds so I can frost the centers with the pineapple frosting, and the tops and sides with plain frosting.
Fresh Apple Cake
Butter for greasing pan
2 cups sugar
3 eggs
1 ½ cups vegetable oil
¼ cup orange juice
1 tsp. baking soda
¼ tsp. salt
1 Tbl. ground cinnamon
1 Tbl. pure vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans, lightly toasted
Sauce:
½ cup butter
1 cup sugar
½ cup buttermilk
½ tsp. baking soda
Preheat oven to 325. Generously grease a tube pan. In a large bowl combine the sugar eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla and mix well. Fold in apples, coconut and pecans. Pour into the prepared pan and bake for about 1 ½ hours.
Before cake is done, make the sauce. Melt the butter in a large saucepan, stir in sugar, buttermilk and baking soda and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove from oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Mississippi Mud Cake (this is a very rich sweet cake)
2 cups sugar
1/2 tsp. salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 tsp. baking soda
1/2 cup buttermilk
2 tsp. pure vanilla extract
1 bag fresh miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 Tbl. good quality cocoa
6 Tbl. milk
1 (1-pound) box powdered sugar
1 cup chopped pecans or walnuts, lightly toasted
1 tsp. pure vanilla extract
Preheat the oven to 350. Grease and flour a 13 by 9-inch baking pan. Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture and mix well. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the powdered sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Orange-Poppy Seed Cake
3 cups all-purpose flour
2 cups sugar
1/4 cup poppy seeds
2 tsp. baking powder
1/4 tsp. salt
1 cup cooking oil
3 eggs
3/4 cup milk
2 tsp. finely zested orange peel
1/2 cup orange juice
1 cup sifted powdered sugar
3 to 4 tsp. orange juice
Preheat oven to 350. Grease and lightly flour a 10-inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seeds, baking powder and salt. Add oil, eggs, milk, orange zest and the ½ cup orange juice. Beat with an electric mixer on low to med speed for 1 minute or until well combined. Pour batter in prepared pan. Bake 350 for 50/55 minutes or until wooden pick comes out clean. Cool cake in pan on a wire rack for 10 minutes then remove from pan. Glaze: Combine powdered sugar and orange juice, whisk until smooth and drizzle on cake.
Classic Heavenly Angel Food Cake
1 1/4 cups powdered sugar
1 cup cake flour
1 2/3 cup egg whites (approximately 12 to 14 whites) room temperature
1 1/2 tsp. cream of tartar (make sure it's fresh)
1/2 tsp. salt
2 tsp. pure vanilla extract
1/2 tsp. almond extract
1 1/4 cups granulated sugar
Preheat oven to 375. In a bowl stir powdered sugar and cake flour; set aside. In large bowl with mixer at high, beat egg whites, cream of tartar and salt until soft peaks form, then beat in extracts. Beating on high speed sprinkle in granulated sugar, 2 Tbl. at a time, beating until sugar is completely dissolved and whites stand in stiff peaks. Fold in flour/powdered sugar mixture just until flour disappears.
Pour batter into ungreased 10-inch tube pan. Bake 30 to 35 minutes until cake springs back when touched. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan and place on plate.
Now for the good part. My mom would cut the cake into 3 sections (horizontally) and mix either fresh sliced strawberries or raspberries with a little sugar and orange zest. Then she would add berries around each section, but not quite to the edge, placing next layer on top. Finally, she would whip up fresh heavy whipping cream with a little powdered sugar and frost the entire cake. On the top she would decorate with whole berries. Use a very sharp knife to cut slices.
Decadent German Chocolate Cake with Frosting - I was given this recipe by pastry chef, Debbie that I used to work with and it's fantastic!! This is a long recipe, but well worth it.
Cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
2 sticks unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
Filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
Syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum
Chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
Butter two 9-inch cake pans, then line the bottoms with rounds of parchment. Preheat the oven to 350. Melt both chocolates together with the 6 tablespoons of water, using a double-boiler. Stir until smooth, then set aside until room temperature. In the bowl of an electric mixer, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time. Sift together the flour, baking powder, baking soda, and salt. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
In a separate glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool cake layers completely. While the cakes are baking and cooling, make the filling, syrup, and icing.
Make Filling:
Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.) Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. It will thicken.
Make Syrup:
In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
Make Icing:Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
Assembly:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
Bon Appetit
"And Elijah said unto her, Fear not; go and do as thou hast said: but make me thereof a little cake first, and bring it unto me, and after make for thee and for thy son".
1 Kings 17:13
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