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Archive for the ‘Cakes’ Category

Possibly one of the easier recipes, this magic hot fudge pudding cake is delicious in any season. This topic strays from our usual cookies, brownies, and bars blog posts but you might find it a welcomed change!

Ingredients:

• 1 cup all purpose flour
• 2 tablespoon cocoa powder
• 2 teaspoons baking powder
• 3/4 cup sugar
• Pinch of salt
• 1/2 cup milk
• 1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees F. In large bowl, combine the flour, cocoa powder, baking powder, sugar and salt. Slowly whisk in the butter and milk until mixture is smooth. Put in an ungreased cake pan.

Topping:

• 1 cup brown sugar
• 1/4 cup cocoa powder
• 2 cups hot water

Sprinkle the brown sugar and cocoa powder over top of the cake (the entire cake). Bake for 35 minutes. Serve with vanilla ice cream.

If you like these, you might also like making Mississippi Mud Cupcakes!

Raspberry crepe cake is one of life's finer delicacies. Sure, you may have heard of raspberry muffins, or cookies, but this crepe cake concept might be new to you!

Ingredients:

• 1 cup all purpose flour
• 1 ¼ cups partially skimmed milk
• 3 eggs, separated
• ¼ cup butter, melted
• ¼ cup granulated sugar
• 1 cup raspberry jam
• 2 tbsp. icing sugar

In a bowl, mix flour with milk and let stand for 30 minutes. In another bowl, beat egg yolks, melted butter and sugar. Add to milk.Beat egg whites until soft peaks form and add to batter. Cook thin crepes in a nonstick frying pan, using up all the batter.Spread raspberry jam and stack them. Sprinkle crepe with icing sugar.  With a red hot steel skewer, make lines on icing sugar. [10 servings]

Bourbon fruitcake is an excellent choice when you want to try making something new. It has a lot of the same ingredients as cookies, so you'll likely find most of those resources are already in your kitchen cupboard!

• 2 cups mixed candied fruit, chopped coarse

• 1 cup candied cherries, halved

• 3 cup raisins

• 1 cup currants

• 1/2 cup bourbon

• 1 cup butter, at room temperature

• 1 cup firmly packed brown sugar

• 6 eggs, at room temperature

• 1/2 oz. unsweetened chocolate, melted

• 3 cups walnuts, coarsely chopped

• 2 cups all-purpose flour

• 1 tsp. ground nutmeg

• 1 tsp. ground cloves

• 1/2 baking soda

• 3/4 tsp. salt

• ½ cup brandy

In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover, and marinate 3 hours on the counter.

Cream together the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10"x4" inch tube pan. Bake in a preheated 300°F oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle, remove it from the pan and cool on the rack.

Place the cooled cake in a stainless-steel pot with a lid and drizzle half the brandy over it. Cover and allow resting on the counter for 1 week. Slice and serve. This cake will keep for months in the fridge.

Trying unique recipes is always fun when you get bored of making cookies and bars. This time, make butter sponge cake and see how delicious something new can be.

• 4 egg yolks
• 4 egg whites
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup melted butter, cooled
• 1 1/4 cups sifted cake flour

Preheat oven to 350° F. Place oven rack in the middle level. Grease a 9-inch layer cake pan and dust lightly with flour.Beat the egg yolks then gradually add the sugar (reserving 2 tablespoons) beating with an electric Mixer or wire whisk until thick and light. Beat in the vanilla. Carefully fold in the flour.

Beat the egg whites and salt until soft peaks form, then beat in the reserved sugar until stiff but not dry. Fold half the egg whites into the flour mixture then fold in all the egg whites lightly. Fold in the melted butter.

Turn into the pan. Bake 30 minutes or until browned and slightly shrunk away from the sides of the pan. Cool in the pan 5 minutes; run a spatula around the edges and turn out onto a cake rack. Turn right side up and let stand until cold. Sprinkle with powdered sugar, ice as you wish or use for strawberry shortcake.

So you like cake and you like cookies... have you tried a large cake cookie? They're just as delicious, and you don't have to make them yourself!

To make light applesauce fruitcake, it isn't as complicated as one might imagine. If you would rather opt for something simple and no-bake, then you can always order apple cookies!

Ingredients:

• 1 cup butter, at room temperature

• 2 cups sugar

• 2 eggs, at room temperature

• 2 tsp. vanilla

• 2 cups pitted dates, chopped course

• 3 cups applesauce

• 2 cups walnuts, chopped coarse

• 2 cups raisins

• 2 cups mixed candied fruit, chopped coarse

• 1/2 tsp. salt

• 1 tsp. ground cinnamon

• 1/2 tsp. ground cloves

• 1 tbsp. baking soda

• 4 cups all-purpose flour

Directions:

Cream the butter and sugar together. Beat in the eggs, one at a time, along with the vanilla. Add the remaining ingredients and blend until all is incorporated. Divide the batter among 3 greased loaf pans, approximately 8 x 4 x 3 inches each.

Bake in a preheated 350 degree oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Remove to a cooling rack. When cool enough to handle, remove the loaves from the pans and cool completely on the rack. Wrap in plastic wrap and keep in the freezer.

Chocolate is not just for cakes or cookies anymore! Try this chocolate pie with fruit for a unique dessert.

• Pie crust, baked and cooled down [9 in. ]
• 1 package 4 oz. instant chocolate pudding
• 1 tsp. liqueur or schnapps, any flavor
• 4 canned pear or peach halves, drained
• tbsp. toasted almonds

Prepare chocolate pudding according to package directions, adding the liqueur or schnapps .Pour pudding into pie crust and refrigerate until pie firms up.Cut fruit into thin slices and place on pie fan-shaped. Sprinkle with toasted almonds. [ 8 servings]

This is a great recipe for making cream cheese pound cake (no, not gourmet cheesecake, but it's close!) Use a heavy-duty, thick sided tube pan for this recipe. Do not preheat the oven. Turn the oven on only after the cake is put into the oven.

• 1 1/2 cups salted butter, softened
• 1 (8ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs, at room temperature
• 3 cups all purpose flour
• Pinch of salt
• 3 tablespoons vanilla extract

Grease and flour a 10 inch heavy sided tube pan, or spray with non-stick cooking spray with flour.

In a large bowl, beat the butter and the cream cheese with an electric mixer on high speed until combined. Add the sugar and beat well, scraping down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Stir in the flour and salt. Add the vanilla. Blend well.

Pour the batter into the prepared pan. Start in a cold oven, and bake at 300° F. about 2 hours, until the top is light golden brown and crunchy. (A toothpick stuck in the center of the cake should come out with batter on it- it will never come out completely clean.)

Cool the cake 15 to 20 minutes. Remove the cake from the pan onto a plate, then immediately turn onto a wire rack so cake is right side up (this will allow the crust to develop on top). Be careful not to break the crispy brown top as you turn the cake out.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 4 packages light, cream cheese spread, softened
• 1/2 cup sugar
• 2 cups mixed berries, thawed and well drained
• 3 cups light, whipped topping

Line 13×9 inch pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs and butter; press firmly onto bottom of prepared pan.

Refrigerate while preparing filling.

Beat cream cheese spread and sugar in large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 6 hours or overnight until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining 1 cup whipped topping. Store leftover gourmet cheesecake in the fridge.

Did you enjoy this recipe? Then you might want to try making pumpkin cheesecake next time!

These marmalade rolls are something especially delicious and totally different than your average cookies. Another type of jam, such as strawberry or apricot, can be substituted for the marmalade in the recipe.

• About 1/4 cup confectioners' sugar, plus extra for dusting the cake
• 1 cup sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup cold water
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup orange marmalade

1. Preheat oven to 425° F. Line a 10"x 15"x 1" jelly roll pan with buttered parchment paper. Spread out a dish towel and sprinkle it with 1/4 cup confectioners' sugar.
2. Sift together the cake four, baking powder, and salt.
3. In a large bowl, beat the eggs with an electric mixer, until slightly thickened and lemon colored. Continue to beat while adding the water and the granulated sugar.
4. With a spatula, fold the dry ingredients into the egg mixture until thoroughly blended. Stir into the vanilla.
5. Pour the batter into the prepared pan, spreading to the edges. Bake 10-12 minutes, check after 10 minutes. The top of the cake should be golden brown and firm to the touch. Remove from the oven.
6. Invert the cake on the dish towel and carefully remove the parchment paper. Immediately spread all but two tablespoons of the marmalade evenly over the surface of the hot cake. Starting with a long edge and using the dish towel to assist you, roll the cake into a log. The cake may crack slightly. Spread the reserved marmalade over the top of the cake and sprinkle with a little confectioners' sugar. Be sure to allow the cake to cool before cutting.

Making current cake with rose water is a delight. Instead of rose cookies, you get to experience a thick and airy cake taste.

The batter:

• 1 cup butter, at room temperature

• 1 cup sugar

• 2 eggs, at room temperature

• 1 tsp. vanilla

• 2 cups currents

• 3 cups applesauce

• 1/2 tsp. salt

• 1 tsp. ground cinnamon

• 1/2 tsp. ground cloves

• 1 tbsp. baking soda

• 4 cups all-purpose flour

Cream the butter and sugar together until fluffy. Add the eggs and vanilla and beat until smooth. Add the remaining ingredients for the batter and beat again. Grease 3 loafs pans, 8 ¼ x 4 ½ x 3 inches each. Divide the batter among the pans. Bake in a 300° F oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove the pans to a cooling rack.

The syrup:

• 1/4 cup honey

• 3/4 cup sugar

• 3/4 cup water

• 3 whole cloves

• 1 1/2-inch piece cinnamon sticks

• 1 tbsp. rose water

Combine the ingredients for the syrup, except the rose water, in a small saucepan. Heat until the sugar dissolves. Add the rose water.

To finish, pour the hot syrup over the warm cakes in their pans. Allow to soak in and cool. Unmold on a rack, slice, and serve.