Friday, December 19, 2014

Cranberry Christmas Cake

This is an absolutely awesome cake.  I'm attracted to recipes that are simple. Not too many crazy ingredients or dozens of steps either. This cake is all of that and more.  I was going to post another recipe before this one but I figured with the holidays coming up this would be better suited for now.  It is perfect for breakfast or dessert.  If you are going to try one new recipe this season, let it be this one.  It will not disappoint!  Here is where I originally found the recipe, via Pinterest!

3 eggs
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
2 cups flour
12 oz of fresh cranberries

Preheat oven to 350 degrees F.  With a mixer, beat eggs with sugar until slightly thickened and light in color, about 5 to 7 minutes.  The mixture should almost double in size.  The eggs work as your leavening in this recipe, so do not skip this step.  This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla and beat for 2 more minutes.  Stir in the flour until just combined.  Add the cranberries and stir to mix throughout.

Spread batter into buttered 9 x 13 pan.  Bake for 40 to 50 minutes or until very lightly browned and a toothpick inserted in center comes out clean.  Let cool completely before cutting into small slices.

The original recipe does not call for a drizzle or light glaze but I think it would be perfect for this cake and may try that the next time I make it.

Sunday, December 7, 2014

Sour Cream Pound Cake - Made Festive!

I made this pound cake last week to bring to a Christmas party. I love to make pound cakes because I've found that when people find out a homemade pound cake is on a dessert table they go right for it.  This one was easy and delicious.  My only dilemma was that it look soooo plain. Nothing special looking at all. Just Plain Jane!  So I quickly filled the center with cranberries and made a simple glaze using powder sugar, almond milk and a tiny splash of lemon juice.  Perfect!  Keep this in mind when you need to bring a holiday dessert to a party this year. These cakes go a long way!!!  Recipe is from Tates Bake Shop Cookbook.

2 1/2 cups all-purpose flour
1/2 cake flour
1/4 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened to room temperature
3 cups sugar
1 Tbsp vanilla
6 large eggs
1 cup sour cream

Preheat oven to 350 degrees F.  Spray a 10-inch Bundt pan with a nonstick spray.
In a small bowl, sift the flours, salt and baking powder together.  Set it aside.
Cream the butter and sugar with an electric mixer till it's light and fluffy.
Add the vanilla and mix it in.
Add the eggs one at a time, mixing and scraping down the bowl after each addition.  Add the sour cream and mix it in.
Add the dry ingredients.  Mix all till they are combined.
Spoon the mixture into the prepared pan.
Bake it for 1 hour and 30 minutes or until a cake tester or toothpick inserted in the center comes out clean.

Thursday, November 13, 2014

Blueberry Orange Streusel Cake

I came across this recipe after just purchasing a bunch a big, juicy blueberries from Trader Joe's.  I didn't want a recipe that would use all of them up at one time since I wanted to also enjoy snacking on them and I love to have them in cereal too!  This recipe fit the bill since it only used 1 cup...and it's a good cake too.  Don't leave out the orange rind either...it really boosts up the flavor!

1 1/2 cups all purpose flour
2 tsp baking powder
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs, beaten
1 tsp vanilla extract
finely grated rind of 1/2 orange
1/2 cup ground almonds (I omitted this)
1 generous cup of blueberries

Topping

1/2 cup all purpose flour
2 Tbsp unsalted butter, softened
2 Tbsp sugar
finely grated rind of 1/2 orange

Preheat over to 325 degree F.  Grease a 9 in springform pan and line the bottom with parchment paper.

For the topping, put all the ingredients in a bowl and mix with a fork to make a crumbly mixture.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.   Beat well until the mixture is smooth, then add the orange rind, ground almonds (if using), and half the blueberries.

Spoon the batter into the prepared pan, smooth level with a spatula and sprinkle with the remaining blueberries.  Spread the crumble topping evenly over the top, covering completely.

Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until risen, firm and golden brown.  Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Enjoy!!!


Tuesday, November 4, 2014

Key Lime Cake

It feels good to post on my blog again...it's been way too long since I posted a recipe.  I've missed trying new recipes.  For whatever reason, I just hadn't felt like trying  new recipes.  I mainly cooked and baked familiar recipes.  Old recipes....boring recipes!

This cake is funky looking.  It didn't look funky on Anna's blog.  In fact, it looked very pretty. But I am not much of a cake decorator and I have thought of taking a Wilton's Cake Decorating class but I just keep thinking I would rather just practice myself.  It's just a matter of time to decide to do just that!  Anyhow, the cake looks funky but tastes delicious. Love, love, love lime.....When I saw how green it looked I was tempted to make an orange colored frosting.  Would have been great for Halloween!  It's a super easy recipe since it starts with a cake mix, and you know you can't go wrong from there.

Enjoy!

1 box Lemon Cake Mix (16.5 oz Duncan Hines)
3 oz package of lime Jell-O
2/3 cup vegetable oil
3/4 cup orange juice
4 large eggs

Flavor Enhancing Glaze
2 Tbsp fresh lime juice or bottled Key Lime juice
4 - 6 Tbsp powdered sugar

Frosting
8 oz package of cream cheese, softened
1 cup of powdered sugar
1/2 cup granulated sugar
14 - 16 oz non dairy whipped topping (I used about 8 oz and used 1/4 cup butter

Preheat over to 350 degrees F.  Grease and flour 3 8 inch round cake pans.  I used 2 9 inch pans.
Mix the cake mix, Jell-O, oil, orange juice and eggs in a large bowl and beat well with an electric mixer for about 2 minutes.  Pour into pans and bake for approximately 20 -23 minutes or until a toothpick inserted into center comes out clean.  Let cool for about 10 minutes in the pans, then remove from pans.   Mix together the lime juice and powdered sugar and spoon over the cake.  Let cakes cool completely.
To make frosting, mix together cream cheese and butter and beat until blended.  Add sugar and beat until smooth.  Fold in the whipped topping.  Spread over top of the cake and stack on top of one another and spread over top and sides completely.

Monday, November 3, 2014

A Favorite of Mine!

I miss my blog....I miss posting more frequently.  I've been baking and cooking things I've already posted so there really is not much to post. Sooooo.....here is a favorite of mine....Snow Balls!!!!  Or as this picture says - Glo Balls!  Really, they are too much!  These are my junk food weakness!  What is your junk food weakness?

Friday, October 31, 2014

Happy Halloween!

I'm wishing everyone a fun and safe Halloween!  Hopefully I will get my butt in gear and start posting some recipes. I've hit a dry spell but at the moment there is a cake baking in the oven - a good sign!

Enjoy all the candy everyone!

Monday, August 18, 2014

Old Fashioned Pound Cake

If you have been following my blog for any length of time you will have noticed that not only do I love banana bread but I love pound cake. Love trying different pound cake recipes and I have quite a few on this blog.  I came across this one in my old faithful cookbook....."The Doubleday Cookbook."  This was published back in 1975 and was the first cookbook I owned and it is still  my favorite.  These recipes have  never let me down.  Some may be dated but they are always good.  If any of you collect old cookbooks you may want to add this one to your collection.  They can be found in old bookstores, antique shops and used ones can also be found on Ebay.  The original comes in a set of 2 but back in the early 90's they were condensed into one.

This is definitely an old fashioned pound cake and made differently than any I've made before.  It's a little extra work since you have to whip up the egg whites separately but worth it.  That is what attracted me to this recipe.  I like ones that are different...that have a twist in them.  If you make this I would suggest you expect this to be a bit drier than your usual pound cake.  It also uses cake flour so you will have a very dense, tight crumb.  I loved it.  My husband likes cakes that are moist so he thought this would be great with ice cream on it or for strawberry shortcakes....I love it just as it is with a big cup of coffee. Oh how perfect!

Do not substitute any of these ingredients.

2 1/4 cups sifted cake flour
1/4 tsp salt
1/8 tsp nutmeg
1 cup butter, softened to room temperature
1 cup sugar
5 eggs, separated
1 tsp vanilla or orange extract or 1 Tbs finely grated lemon rind

Preheat oven to 350 degrees F.  Spray bottom and sides of 9 x 5 x 3 inch pan.  Sift flour, salt and nutmeg together and set aside.  Cream butter until light, then add sugar slowly, creaming until fluffy.  Beat
egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition.  Blend flour in gradually, then mix in vanilla and beat JUST until smooth.  Beat egg whites until soft peaks form  and fold gently into batter.  Spoon into pan and bake 65 - 70 minutes until cake pulls slightly from sides of pan.  Cool upright in pan on a wire cake rack 30 minutes. (I cooled mine for 10 minutes only and it turned out fine.)  Cool thoroughly before slicing.  (I wrapped mine up in plastic wrap, then with foil while still warm and sliced this the following day. It was great that way.)