RECIPES

Glazed Plum Bundt Cake with Rosemary

Ingredients:

2 cups + 2 T sugar
1 cup vegetable oil
4 T + 2 T softened butter
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 egg yolks
4 egg whites
1 T vanilla
¼ cup buttermilk
3 cups plums, pitted and chopped
2 tsp. chopped rosemary
1 cup pecans, coarsely chopped
Glaze:
½ cup brown sugar
2 T milk

Preheat oven to 350º.

Spray a 12 cup Bundt pan with cooking spray. Lightly dust with flour. Heat 2 T butter in a skillet over medium heat. Add plums and 2 T sugar and rosemary and simmer gently until plums are slightly softened. Stir in pecans. Set aside.

In a large bowl, cream the sugar, ½ cup oil, and butter until fluffy. Add dry ingredients and mix until blended. Add egg yolks, vanilla and buttermilk. Blend well. Whip egg whites until they hold a soft peak and fold in egg whites. Carefully stir in plums and pecans. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center of cake comes out clean. While the cake is baking, heat the remaining ½ cup of oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside. When the cake is cool, add glaze.

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Raspberry Cream Cheese Coffee Cake

Ingredients:

2 ½ c flour
¾ c sugar
¾ c butter
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c sour cream
1 egg
1 tsp almond extract
1-8 oz. package cream cheese
¼ c sugar
1 ½ c raspberry jam
½ c sliced almonds

Combine flour and ¾ cup of sugar.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Remove 1 cup of crumbs for topping.
To the remaining crumb mixture add the baking powder, soda, salt, sour cream, egg, and almond extract. 
Blend well and spread over the bottom and 2 inches up the sides of a greased and floured 9-inch springform pan. Batter should be about ¼ inch thick on the sides.
Combine cream cheese, ¼ cup sugar, and egg.
Blend well and pour over batter in pan.
Spoon jam evenly over filling. 
Combine reser ...

Flourless Chocolate Cake

Ingredients:

Preheat oven to 350 º

Combine in a heavy saucepan:
½ C strong coffee
8 oz. sweet chocolate
1 C sugar
1 C unsalted butter

Take off the heat after melting and stir in 4 eggs
Combine well but do not cook further.

Line a 1 quart baking dish, charlotte mold or 8”x2” round cake pan with buttered foil and pour in the chocolate mixture.

Bake for ½ hour or until the cake cracks around the edges and is crisp on top. Cool and then cover overnight or up to one week.

At serving time, invert the cake onto a flat serving dish and remove the foil. Brush the cake with heated currant jelly and place in refrigerator for 15 minutes to allow the jelly to set. Serve with whipped cream.

(Herb Day 2010 hospitality table recipe)

Marcia’s Cardamom Pound Cake

Ingredients:

2 cups soft butter
2 cups light brown sugar
4 eggs
2 tsp vanilla extract
2 cups sour cream
4 cups flour
2 tsp baking powder
2 ½ tsp baking soda
1 ½ tsp powdered cardamom
½ tsp salt
Nut mixture:
¼ cup light brown sugar
1 tbsp cinnamon
½ cups chopped walnuts
Cream butter and light brown sugar together until light and fluffy. Add eggs and vanilla, beat in well. Sift dry ingredients together and add alternately with sour cream, beginning and ending with flour mix. Fold in each addition just enough to blend. Don’t beat or otherwise over mix. Spoon one-third batter into a well buttered tube or bundt pan, then half the nut mixture. Top with more batter and the remaining nut mixture finishing with cake batter. Bake for 1 ½ hours at 350 degrees until brown on top and dry when you insert a probe all the way down through cake.

< ...

Pound Cake with Blueberries and Lavender Syrup

Ingredients:

Preheat oven to 350 º
Cake:
2 C flour
½ tsp baking powder
¼ tsp salt
1 C butter
1½ C sugar
3 eggs
1 tsp lemon zest
1 tsp vanilla
½ C milk

Blueberries and Lavender:
¾ C water
½ C sugar
4 tsp dried lavender flowers or 2 Tbsp fresh
2 tsp lemon juice
1 pint blueberries (10 oz.)


For Cake: prep a 9x5x3 pan with butter and flour. Whisk flour, baking powder and salt together. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, beating well after each addition. Add zest and vanilla. 
Reduce speed to low and add flour and milk alternately in batches, ending with flour. Bake 1-1¼ hours. Cool in pan for 30 minutes. Invert and cool completely. 


For Berries: bring water and sugar to a boil (4 minutes). Remove from heat; add lavender and steep 30 minutes (40 for fresh). Strain. Add lemon juice and blueberries. Spoon over slices of cake just before serving.

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Orange Pound Cake

Ingredients:

Makes 2 loaves 

2 sticks butter room temperature
2 ½ cups sugar divided
4 extra-large eggs
1/3 cup orange zest (takes about 6 oranges)
3 cups flour
1/2 t. @ baking soda, baking powder
1 t. kosher salt
3/4 cup orange juice divided
3/4 cup buttermilk
1 t. vanilla
1 cup powdered sugar

Heat oven to 350. Grease & flour two 81/2x41/2 loaf pans. Line bottom with parchment paper.
Cream butter & sugar vigorously for 5 minutes. Reduce mixer speed to medium and add eggs one at a time. Add zest.
In a large bowl sift together flour, soda, baking powder, and salt.
In a small bowl combine 1/4 cup orange juice with buttermilk.
Add flour and buttermilk mixture alternately ending with flour mixture. (Do not over mix)
Divide batter evenly between two pans. Smooth top.
Bake 45 minutes to an hour. Test with toothpick for doneness.
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