nverland: (Christmas Wreath)
[personal profile] nverland
 photo Bananas20Foster20Layer20Cake.jpg

Bananas Foster Layer Cake
Yield: 3 layer, 9 inch cake


Cake Layers
1 ½ cups salted butter
2 1/3 cups sugar
3 egg whites
2 tsp vanilla extract
3 cups cake flour
¾ tsp baking soda
1 ½ tsp baking powder
4 tsp ground cinnamon
1 ½ cups buttermilk

Fosters Sauce
½ cup salted butter
1 cup dark brown sugar, packed
¼ tsp nutmeg
1 tsp cinnamon
2 Tbsp heavy cream
¼ cup dark rum

3 Tbsp sugar
1 tsp ground cinnamon
2-3 large bananas, sliced

1 cup butter
1 cup shortening
8 cups powdered sugar
Fosters sauce, from sauce made above
½ tsp ground cinnamon
4 Tbsp water
Read more... )
nverland: (Cooking 1)
[personal profile] nverland
4th of July Flag Cake

¾ c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 ¼ t baking soda
¼ t baking powder
1 t salt
1 1/3 c water

——–Vanilla Buttercream Frosting—————-
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 ½ t vanilla extract

½ pint blueberries
1 quart small evenly-sized strawberries

Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to
butter mixture. Mix just until combined (don’t overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on
cardboard that’s been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading
Arrange blueberries in upper left corner of cake, covering about ¼ of the cake.
Arrange strawberries in rows to create the red stripes.
nverland: (cooking 3)
[personal profile] nverland
 photo 17-Drunken Sunken Irish Coffee Chocolate Cake with Salted Baileys Cream.jpg

Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey’s Cream
Prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR yields: SERVES 6-8


9 ounces dark chocolate, chopped
1/3 cup stout
2 tablespoons instant coffee
13 tablespoons (1 stick+5 Tbsp) unsalted butter
3/4 cup granulated sugar
2 teaspoons vanilla
6 eggs, whites and yolks separated
1 3/4 cup almond meal/flour (ground almonds)
Chopped chocolate and cocoa, for dusting

4 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1-2 tablespoons whiskey

Whipped Cream
1 cup heavy cream
2 tablespoons Bailey’s
1/4 teaspoon sea salt


Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper. Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly. Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth. Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan. Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack. Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Bailey’s and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream. To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey’s and salt, whip until combined. Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Blackberry Jam Cake

1 cup butter
6 eggs
2 cup sugar
3 cup flour
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 cup blackberry jam (not jelly)

Beat egg yolks and whites separately. Set aside. Cream butter, sugar, then add flour. Dissolve soda in buttermilk and add to mixture. Add egg yolks, spices and jam. Mix well. Fold in egg whites. Bake in 4-8 inch pans at 350 degrees until top springs back, or toothpick comes out clean. (About 40 minutes).


2 cup sugar
1 cup butter
1 1/2 cup light cream
1 1/2 cup nuts
1 teaspoon vanilla

Boil sugar, cream, and vanilla until thick. Add nuts and vanilla. Spread between layers and on top of cool cake.

*this recipe is over 150 years old. It’s one of my favorite cakes to make.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo WhiteRussianLayerCake.jpg

White Russian Layer Cake


3 c cake flour
2 Tbsp baking powder
1 3/4 c sugar
3 oz package of instant vanilla pudding powder
1 1/2 c unsalted butter, room temperature
4 large eggs, room temperature
1 Tbsp pure vanilla extract
2 tsp salt
1/2 c heavy cream
1 c Kahlua

1/2 c vodka
1 tsp pure vanilla extract
1 tsp heavy cream
3/4 c confectioners’ sugar

1 1/2 c unsalted butter, room temperature
1 c cream cheese, room temperature
3 1/2 c confectioners’ sugar
2 tsp pure vanilla extract
4 Tbsp Kahlua (or to taste)
Dark chocolate shavings, garnish


1 preheat oven to 350’F
Grease and line with parchment rounds, two 9 inch cake pans. Set aside.

2 In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.

3 In a measuring cup mix vanilla, Kahlua and cream together. Set aside.

4 In another large mixing bowl cream butter and the sugar together. Beat in eggs, one egg at a time.

5 Mix flour mixture into batter gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture.
All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour.
Completely incorporate but do not over mix.

6 Pour batter out evenly between the two pans. Bake on the center wrack for about 32-35 minutes, or until a toothpick comes out almost clean.

7 For Vodka glaze,
Mix all ingredients together in a small bowl, adding additional confectioner’s sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can’t soak into the cakes. Set aside.

8 For Frosting:
Beat butter, cream cheese r and vanilla together. Slowly add confectioner’s sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.

Once cakes are completely cooled, level off any doming with a serrated knife or cake leveler. Cut each cake in half to make four thin cake layers.

Place first layer on a cake circle. Spread a few tablespoons of the vodka glaze evenly over layer, then frost with Kahlua frosting. Repeat this process with the other layers, omitting the vodka glaze on the very top layer. Frost entire cake as desired and garnish with chocolate shavings.

Serve cake room temperature.
nverland: (cooking 3)
[personal profile] nverland
 photo OliveOilandWhiskyCarrotCake.jpg

Olive Oil and Whiskey Carrot Cake
Serves 20-30, depending on slice size
Read more... )
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Buttermilk-Carrot-Cake.jpg

Buttermilk Carrot Cake
Serves: 12 Chilling Time: 3 hr Cooking Time: 35 min

What You’ll Need:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 pound carrots, shredded (about 2 cups packed)
1 (8-ounce) can crushed pineapple, drained
2 cups packed light brown sugar
1 cup finely chopped walnuts
4 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
Buttery Cream Cheese Frosting (see Note)

What To Do:
Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined.

Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely.

Meanwhile, prepare Buttery Cream Cheese Frosting (see Note). Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.

For the perfect Buttery Cream Cheese Frosting: In a large bowl, beat 1 softened (8-ounce) package cream cheese, and 1/2 cup (1 stick) softened unsalted butter until creamy. Gradually add 2 cups confectioners’ sugar, beating 1 to 2 minutes, or until smooth. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.
[identity profile] alexcat.livejournal.com
Don't tell my mother-in-law i shared this one!

Grandma Williams’ Chocolate Pound Cake

3 sticks margarine
5 eggs
½ t. baking powder
½ t. salt
4 T. cocoa
1t. vanilla
3 c. sugar
3 c. plain flour
1 c. milk
Cream sugar and softened butter together. Add eggs one at a time. Add sifted dry ingredients alternately with milk. Add vanilla. Mix. Pour into a greased and floured tube pan. Bake in a preheated oven at 325 degrees for 1 hour and 20 minutes.
[identity profile] alexcat.livejournal.com
I made this yesterday and I loved it!

Glazed Lemon Cake

1 pkg lemon Cake Mix
1 small pkg lemon Jello
¾ cup vegetable oil
½ cup water
4 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1/3 cup lemon juice
2 cups confectioner’s sugar
2 Tablespoons melted butter
1 Tablespoon water
To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
nverland: (good morning coral)
[personal profile] nverland
 photo SamoasPokeCake.jpg

Samoas Poke Cake


1 box of Yellow Cake mix (Plus ingredients required)
13.4 oz of Dulche De Leche
4 tbs heavy cream
7-8 oz of coconut flakes
3-4 tbs hot fudge

Preheat the oven to 350 and grease an 11x9 cake pan
Mix and bake the cake according to directions.
Once the cake is cooked, cool it for about 10 minutes and poke holes all over the cake.
In a small sauce pot, combine Dulche De Leche and heavy cream. Set the temperature on medium, cook whisking constantly until heated through. Take off heat. Separate in two portions.
Mix the first half of the Dulche De Leche mixture with coconut.
Pour the other half over the cake. Spread it slowly and evenly, pressing gently.
Spread the coconut mixture over the cake. Cool completely.
Drizzle with a hot fudge.
nverland: (good morning coral)
[personal profile] nverland
Walnut-Crusted Caramel-Bourbon Swirl Cheesecake

1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted Walnut halves

In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.

Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not over process. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.

Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.

Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.

Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.

Makes 12 servings.
nverland: (Default)
[personal profile] nverland
Cranberry Mascarpone Cake with Creamy Butter Sauce
Servings: 12

2 large eggs
1 cup granulated sugar
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries
1 cup sliced almonds, toasted
1 3/4 cups flour, divided
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
1 teaspoon orange zest

Creamy Butter Sauce:
1-1/2 cups granulated sugar
1 cup heavy cream
2 tablespoons whiskey, optional
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) butter, cut into pieces

Cooking Directions:

Preheat oven to 350°F. In mixing bowl, cream eggs and sugar. Add sour cream and vanilla. Set aside. In small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.

In separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.

Spread batter into a buttered and floured 13 x 9-inch baking pan. In a small bowl, combine Mascarpone and orange zest. Drop by spoonfuls over batter.

Bake for 40 minutes or until a toothpick inserted in center comes out clean. Cool.

For sauce:

Combine sugar, cream and whiskey in medium saucepan. Boil 2 minutes. Remove from heat, add vanilla and let cool for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce. Serve at room temperature over cake.

 photo 25.jpg

nverland: (cooking 3)
[personal profile] nverland
 photo 24-StrawberrySantaCake.jpg

Strawberry Santa Cake

1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute - to taste)
1 teaspoon vanilla extract

1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

3. Once strawberries are filled, top with the ‘hats.’ Decorate according to photo.

4. If not serving immediately, refrigerate until serving.

 photo 24.gif
nverland: (Cooking3-Chef)
[personal profile] nverland
Holiday Cranberry Banana Cheesecake

2 cups graham cracker crumbs
3/4 cup + 2 Tbsp sugar, divided
1/2 tsp ground cinnamon
1/3 cup margarine, melted
1 can (16 oz) whole berry cranberry sauce
1-1/2 tsp cornstarch
3 packages (8 oz each) light cream cheese, softened
2 tsp lemon peel
1 Tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 extra-ripe, medium Bananas
3/4 cup light sour cream

1. Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine. Pat on bottom and 3/4 the way up side of 9 or 10-inch spring form pan. Bake at 350°F, 10 minutes or until lightly brown. Cool.

2. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside.

3. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup); blend into cheese mixture. Spoon 2 cups cheese mixture into cooled crust. Spoon cranberry filling over. Cover with remaining cheese mixture.

4. Bake for 45 minutes. Remove from oven. Combine sour cream and remaining 2 tablespoons sugar; spread over top. Spoon reserved 1/2 cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 15 minutes more or until glaze is firm. Cool.

5. Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight. Remove side of spring form pan before slicing. Garnish with mint if desired.

6. NOTE: Recommend 9-inch spring form pan.

 photo 20.jpg

Cross-posted to [livejournal.com profile] carols_stuff, [livejournal.com profile] creative_cooks, [livejournal.com profile] recipe_comm, [livejournal.com profile] slashyhomemaker, Odd Little Bits
nverland: (Cooking3-Chef)
[personal profile] nverland
Whipped Eggnog Loaf Cake
Makes 1 loaf (about 12 servings)

1/2 cup (5 oz) whole-fat eggnog (see note below on using low-fat eggnog)
1 1/2 cups (7 oz) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup (4 oz/1 stick) unsalted butter, softened to room temperature
1 cup (7 oz) white granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Glazed Icing
1/2 cup (4 oz) powdered sugar
1 1/2 tablespoons rum, brandy, or bourbon

Heat the oven to 350°F. Line an 8x5 loaf ban with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray.

In a standing mixer with a whisk attachment or with a hand mixer, whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won’t actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use.

In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

In a standing mixer with a paddle attachment or with a hand mixer, beat the butter at medium speed until it become creamy, 1 to 2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3 to 5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed.

Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough. It’s ok if there is still a little flour visible on the dough and the sides of the bowl.

Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won’t go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter.

Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.

Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.

The loaf will keep at room temperature, covered, for about three days.


• Using Low-Fat Eggnog - Low-fat eggnog won’t become as frothy as full-fat eggnog. It’s best to add it along with the flour addition: mix in 1/3 of the flour and then 1/3 of the low-fat eggnog. Repeat until all the ingredients are incorporated.

 photo 15.jpg

nverland: (cooking 3)
[personal profile] nverland
Butter Rum Pound Cake

1 box butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
2 teaspoons rum extract
1/2 cup vanilla frosting (from 1-lb container)
1/2 teaspoon rum extract
1/4 cup chopped pecans

1. Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
2. In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

High Altitude (3500-6500 ft): Heat oven to 375°F. Stir 1 tablespoon all-purpose flour into dry cake mix. Increase water to 1 1/2 cups. Decrease butter to 1 tablespoon. Bake 45 to 50 minutes.

Kitchen Tips
For best results, use regular, not sugar-free, instant pudding mix.

Substitute 1 tablespoon light or dark rum for the rum extract in both the cake and frosting.

 photo 13.gif

nverland: (Cooking3-Chef)
[personal profile] nverland
Apple Brandy Cheesecake
Prep: 40 min. Bake: 1 hour + chilling Yield: 12 Servings

1-1/4 cups graham cracker crumbs
1/3 cup ground walnuts
1/3 cup butter, melted
1/2 teaspoon ground cinnamon

4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup chunky applesauce
1/4 cup heavy whipping cream
1/4 cup apple brandy or brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 eggs, lightly beaten

3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes.
In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Nutritional Facts
1 slice equals 617 calories, 42 g fat (25 g saturated fat), 187 mg cholesterol, 380 mg sodium, 50 g carbohydrate, 1 g fiber, 10 g protein.

 photo 08.gif

nverland: (Cooking-box-nverland)
[personal profile] nverland
Chocolate Raspberry Mascarpone Cake


1 bx chocolate cake mix, made according to directions
1 can(s) chocolate frosting
1 pt fresh raspberries
2 drops raspberry flavor extract or oil
Mint leaves for garnish

2 c heavy whipping cream
8 oz mascarpone cheese, room temperature
1 c white frosting
Red food coloring


1 Preheat oven to 350 degrees. Grease and flour bundt cake pan and make cake mix according to directions on box. When done cool and slice cake horizontally, making a total of 4 pieces. This will give you 3 layers. Note: cake does not have to cut, but this would only give you 1 layer of cream in the center.

2 FOR CREAM: In large mixing bowl whip heavy cream until peaks form.

3 Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until you reach desired color.

4 Start layering cake by placing first piece of cake onto your serving platter; frost. Repeat layers. I protect bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.

5 Add raspberry flavor to chocolate frosting, mix well.

6 Frost sides of cake with chocolate frosting, sealing cut edges. Microwave any leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Chill to set frosting. Remove wax paper. Before serving add raspberries to center of cake and around edge. Garnish with mint leaves.

 photo 02.gif

[identity profile] chaotic-binky.livejournal.com
Bread Pudding

Proper English bread pudding is more like a rich fruit cake than a pudding and is not to be confused with bread and butter pudding, or the US bread pudding. When I was a kid the bakers in the East End of London used to sell huge slabs of the pudding. I have never seen it being sold anywhere other than Essex or London, although I am sure it must be on sale in other parts of the UK.

Half a loaf of white bread - about a pound in weight
1 pint warm semi skimmed milk
Dried mixed fruit
2 teaspoons mixed spice
2 or 3 medium eggs
2 ounce of soft butter
1 large tablespoon of marmalade
4 ounces of sugar - or more if you want.

Tear the bread into small pieces and pour over milk. Allow time to absorb - pour any excess milk away, if you have any. Add spice, butter, fruit, marmalade and sugar. Mix thoroughly. Add eggs and mix again. Taste mix - you may need to add more sugar. The batter will be wet and sloppy.

Pour into a square pan and bake at 180 C or 360 F, for two hours or until done - it all depends on your pan and how shallow the pudding batter is. Cover with foil when the pudding browns on top so it doesn't burn. Blackened sultanas and currants are not nice to eat lol.

Pudding is ready when a knife stuck in the centre comes out clean, or when the sides of the pudding pull away from the sides of the pan. Cool in pan, or eat hot. The pudding doesn't rise like a cake. It has a lighter texture when hot and a more solid one when cold.

Cut into squares when cold and take to work - it lasts about three to four days if kept in a cool place and covered loosely with foil.

The pudding is very adaptable and forgiving. You can play around with the recipe, add nuts and cherries, soak the bread in orange juice as well as milk, add vanilla paste etc. I like to sprinkle granulated sugar on top of the batter before putting in the over so it has a crispy top.

bread pudding photo bread_pudding_zpse84db02b.jpg

Picture from www.essentially-england.com - my version of bread pudding is way better than there's, but the final result looks about the same.
[identity profile] alexcat.livejournal.com

1 ¼ c. Wesson Oil
3 c. sifted flour
3 eggs
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. vanilla
1 c. chopped walnuts
1 c. raisins
3 c. peeled chopped apples

Beat all ingredients except the apples, nuts and raisins until well blended. Stir in apples nuts and raisins. Pour into well greased and floured tube pan. Bake at 325 for 1 hour 20 minutes.

* This is my best tasting cake. It is often so moist that it crumbles when cut.


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