Gingerbread Tea Loaf

Gingerbread Tea Loaf

 

Recipe Type: Cake, Quick Bread, Afternoon Tea & High Tea
 

Yields: makes 1 loaf
 

Prep time: 20 min
 

Bake time: 60 min

Ingredients:

 

1 2/3 cups unbleached all-purpose flour, sifted
1 teaspoon ground ginger
1/2 teaspoon cardamom
Pinch each of ground black pepper, ground clove, ground fennel, ground nutmeg, and ground star anise
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons crystallized ginger baking chips, divided
1/2 cup unsalted butter, room temperature
1/2 cup firmly-packed golden-brown sugar
1/2 cup granulated sugar
2 extra-large eggs
1 tablespoon pure vanilla extract
3 tablespoons minced fresh ginger
1/2 cup nonfat milk (or buttermilk)
2 tablespoons nonfat plain yogurt (or sour cream)

 
Optional Garnishes:
 
Whipped Cream
Seasonal Berries

Preparation:

 

Preheat oven to 350 F. Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray. Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.

In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt. Mix in 3 tablespoons of crystallized ginger baking chips; set aside.
Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy. Beat in the eggs, one at a time, until well mixed. Add the vanilla extract and the fresh ginger. Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt. Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan. Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
If desired, garnish with whipped cream and seasonal berries.

Makes 1 loa

 

Pumpkin Tea Cake

Pumpkin Tea Cake

 

Recipe Type: Cake, Afternoon Tea & High Tea, Pumpkin
 

Yields: makes 1 cake
 

Prep time: 20 min
 

Bake time: 40 min

Ingredients:

 

1 (15-ounce) can of solid-packd pumpkin puree
1 cup of vegetable oil
4 extra-large eggs
2 cups granulated sugar
2 cups of flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup finely-chopped walnuts (optional)
Spiced Whipped Cream (see recipe below)

 

Preparation:

 

Preheat oven to 350 degrees F. Grease and flour a 9- x 13-inch baking pan or two small bundt pans.

At a medium speed with an electric mixer, beat together pumpkin puree, vegetable oil, eggs, and sugar; set aside. 

In a separate bowl, blend together flour, baking soda, baking powder, cinnamon, salt, and vanilla extract until evenly and smoothly mixed together. Pour in the pumpkin batter and stir until thoroughly mixed.  Pour mixture into prepared baking pan or Bundt pans. Sprinkle the top with additional ground cinnamon.

Bake for 30 to 40 minutes or until the center allows a tooth pick to come out clean of batter. If nuts are desired, after 20 minutes of baking, remove cake from the oven and sprinkle the nuts on top. Place back in the oven and continue baking until done.
Remove from oven and allow to cool. Cut into squares and serve either “as is” or with whipped cream topping.
 
Variation: This recipe will also work when baked in small loaf pans, cupcake pans, muffin pans, or cake pans. Only fill each pan to the half way mark, as the batter rises.


Spiced Whipped Cream:
 

1 cup whipping (heavy) cream, chilled
1 tablespoon sugar
1 teaspoon grated orange peel (zest)
1/2 teaspoon ground cinnamon

In a chilled small bowl, beat whipping cream on high speed of your electric mixer until soft peaks form. Add sugar, orange peel, and cinnamon and continue beating until stiff peaks form.

Blackberry Sour Cream Coffee Cake

 

Blackberry Sour Cream Coffee Cake

 

Recipe Type: Cake, Blackberries, Dessert, Brunch and Breakfast
 

Yields: 1 cake
Prep time: 15 min
Cook time: 50 min

Ingredients:

 

1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1 cup fresh or frozen Blackberries*

* If fresh blackberries are not in season, you can substitute other fresh berries, such as blueberries or huckleberries, or use dried fruits such as raisins, currants, or dried cherries.

Preparation:

Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.

In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.

In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.

Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees

Blue Ribbon Fruit Cakes

Elsie's Blue Ribbon Fruit Cakes

Recipe Type: Cake, Fruitcake, Candied Fruit
 

Yields: 10 (1-pound) fruitcake loaves
 

Prep time: 30 min
 

Cook time: 3 hr

Ingredients:

 

3 cups whole candied cherries
2 cups dark raisins
6 cups mixed candied fruits (of your choice)
6 cups mixed nuts (not salted), your choice of nuts
2 cups all-purpose flour
2 cups vegetable oil
3 cups firmly-packed brown sugar
8 eggs
4 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons salt
4 teaspoons ground allspice
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 cups fresh-squeezed orange juice orange juice

 

Preparation:

Preheat oven to 275 degrees F. Generously grease (using solid vegetable shortening) and flour ten (1-pound) loaf pans. Place a pan of water on the lowest rack in the oven.

In a large bowl, combine candied cherries, raisins, mixed candied fruits, nuts and 2 cups flour; set aside.

In a large bowl, combine the vegetable oil, brown sugar, and eggs.
In another large bowl, combine the 4 cups flour, baking powder, salt, allspice, cinnamon, and cloves. Add dry ingredients, alternately with orange juice, to the egg mixture, beating after each addition until well blended. Pour prepared batter over the candied fruit/nut mixture, mixing well. Pour into prepared loaf pans.

Bake the fruitcakes approximately 2 1/2 to 3 hours. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, the fruitcake is done. Be careful not to over bake. Fruitcake is done when the internal temperature registers approximately 205 to 209 degrees F.

This is the type of cooking thermometer that I prefer and use in my cooking. 

 I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let the fruitcakes completely cool in the baking pans.

Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Makes ten (1-pound) fruitcake loaves. 

Vanilla Wafer Fruit Cake - Miniature Fruit Cakes

Vanilla Wafer Fruit Cake Recipe

Recipe Type: Cake Fruitcake, Candied Fruit
Yields: 1 large fruitcake
Prep time: 30 min
Cook time: 45 min

Ingredients:

1 pound vanilla wafers (cookies)
1/2 pound candied red cherries, cut in half
1/2 pound candied pineapple slices, cut in small wedges
1 pound walnuts, pecans or combination of both, broken in half or coarsely chopped
1/4 pound raisins*
2 eggs
1/2 cup granulated sugar
1 (5 ounce) can evaporated milk
1/4 teaspoon salt
Whole candied red cherries (garnish)
Candied pineapple wedges (garnish)

* I mix and/or match using dates, dried apricots, dark raisins - whatever I have.

Preparation:

Preheat oven to 325 degrees F.
In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well.
In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well.

Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray. Bake in center of oven for approximately 30 minutes. Remove from oven and let cool.
Cake:  Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over again so decorations are on top.

Cake and/or cupcakes can be made ahead and frozen; taste improves with age.
Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes. Yields 1 large fruitcake.

Black Forest Cake - History of Black Forest Cake

Black Forest Cake
 

This is a easy-to-make version of Black Forest Cake.

Recipe Type: Cake, Chocolate
Cuisine: German
Yields: Makes one (1) four-layer cake
Prep time: 30 min
Cook time: 40 min

Ingredients:

 

1 box dark chocolate or devil's food cake mix (your favorite brand)
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
3 cups heavy cream or whipping cream
1/3 cup powdered (confectioner’s) sugar
1/4 cup Kirshwasser (Cherry Brandy), divided
1 container whipped icing (cream cheese or vanilla)
1 (21-ounce) can cherry pie filling, divided
Maraschino cherries (for garnish)
1 to 2 ounces shaved semisweet chocolate

Preparation:

Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon vanilla extract. Bake cake, as directed, in two 9-inch layer cake pans. When done baking, remove from oven and cool the cake completely on a wire rack. When the cake is cooled, wrap each layer in plastic wrap. Place layers in the refrigerator for approximately 1  hour.
In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar. Refrigerate until ready to use.
Using a sharp knife, slice each cooled cake round horizontally to make four layers.

First Layer: Place one layer on a flat plate and brush with 2 tablespoons cherry brandy. Fill a plastic bag with whipped vanilla or cream cheese icing (your choice) and pipe a generous ring (at least one (1) cherry high!) around the edge of first cake layer. Fill the exposed ring of the cake with some of the cherry pie filling.
Second Layer: Place the second layer on top of the first layer. Repeat first layer process with the second layer.
Third Layer: Place third layer on top of the second layer. Repeat process with the second layer.
Fourth Layer: Place fourth layer on top of the third layer. Frost the entire cake with freshly whipped cream.

Garnish the top of the cake with (cherries picked from the pie filling) or maraschino cherries. Sprinkle the top chocolate shavings. Gently press chocolate shavings onto sides of cake.
Refrigerate for at least two hours prior to serving. Slice while well chilled for best results.
Makes one (1) four-layer cake



                                           History of Black Forest Cake


16th Century - Historians believe it originated in the late 16^th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Württemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness. During this era, chocolate was first integrated into cakes and cookies. This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Combine these cherries with the German’s love of chocolate, and you have this wonderful chocolate confection with cream and cherries. It is thought that the cake is named after this brandy.
1915 - Following history of the Black Forest Cake from the Cafe Schaefer web site:

Josef Keller (1887-1981) is the inventor of the Black Forest cherry cake. Keller was the pastry chef in the Café “Ahrend” (today called Agner) in Bad Godesberg. In the year 1915 he created for the first time what he called a “Schwarzwaelder Kirsch”, or “Black Forest Cherry”.
After his time in the military, Josef Keller established his own café in Radolfzell. August Schaefer learned the trade as the apprentice to Josef Keller in Radolfzell from 1924 to 1927. After many years of collaboration, Josef Keller gave August Schaefer his recipe book which contained the original recipe. His son, Claus Schaefer, the current Konditormeister of the Triberg Café Schaefer, inherited the book and the original recipe and has thus been able to carry on making Josef Keller’s original.
Today the recipe book and the original recipe for the now world-famous “Schwarzwaelder Kirsch” can be found with August Schaefer’s son, Claus Schaefer, the current head chef at Triberg’s Konditorei Schaefer.

1930 - According to research carried out by Tübingen town archivist, Udo Rauch, evidence is also pointing to master patissier, Erwin Hildenbrand, as having invented the Black Forest gateau in the spring of 1930 at the Café Walz in Tübingen. Before this he was working in several places in the Black Forest.

1949 - The cake was rated the 13th best known cake in Germany.
  

Italian Wedding Cake

Total Time: 1 hr 6 min
Prep 15 min
Inactive 20 min
Cook 31 min

Yield: 12 servings
Level: Easy

Ingredients

1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 1/4 cups buttermilk
3 egg whites
1 tablespoon vanilla extract (recommended: McCormick)
1/4 teaspoon almond extract (recommended: McCormick)
1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
1/2 cup sweetened flake coconut (recommended: Baker's)
2 cups chopped pecans, divided (recommended: Diamond)
2 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

Directions

Preheat oven to 350 degrees F.

Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.

In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 1/2 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve

20-Layer Crepe Cake - Mille Crêpes Cake

 


20-Layer Crepe Cake Recipe

Recipe Type: Cake, Afternoon Tea & High Tea
Yields: one 20-Layer Crepe Cake
Prep time: 60 min

Ingredients:

 

Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners') sugar

 

Preparation:

The day before make and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute approximately 3 tablespoons Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
Repeat this process until you have 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

 

Remove the prepared Pastry Crème Filling from the refrigerator:

Whip the 2 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

Assembly of 20-Layer Crepe Cake: 

Place one (1) prepared crepe on a large cake plate.

With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).

Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.

The 20th crepe will be the last or top layer.

 

Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).

When ready to serve, slice into individual servings. Garnish the plate with fresh berries.

Makes one (1) 20-Layer Cake

 

Crepe Batter:

6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tablespoons granulated sugar
Pinch salt

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

 

Pastry Crème Filling:
 

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Crème has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).
 

Apple Cake with Lemon Sauce

Apple Cake with Lemon Sauce

Recipe Type: Cake, Apples, Lemon
Yields: 1 cake
Prep time: 20 min
Cook time: 45 min

 

Ingredients:

 

4 medium apples peeled, cored and sliced
1 tablespoon freshly-squeezed lemon juice
1 1/4 cups granulated sugar, divided
1/4 cup water
1 1/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1 egg
3/4 cup milk
Lemon Sauce (see recipe below)

 

Preparation:

Preheat oven to 350°F. Butter an 8-inch square cake pan.
Add sliced apples to prepared cake pan. In a small bowl, combine lemon juice, 1/2 cup sugar, and water; pour over apples and mix thoroughly. Let stand while preparing batter for cake.

In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder, and salt; cut in vegetable shortening with a pastry blender until shortening is the size of very small peas. Make a hollow in the center of the flour mixture, and add egg and milk; mix until just combined (batter should have small lumps in it). Pour batter over apple mixture and bake for 45 minutes.
Prepare Lemon Sauce. Serve with Lemon Sauce spooned over warm cake.
Yields one (1) cake.


Lemon Sauce:

1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup cold water
1/2 cup boiling water
1 tablespoon butter
1/2 teaspoon lemon extract
2 tablespoons freshly-squeezed lemon juice
In a small saucepan, mix sugar and cornstarch thoroughly. Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color.
Remove from heat and stir in butter, lemon extract, and lemon juice; set aside until ready to serve.
 

Welcome Flower Cake