Eat Cake

This page is dedicated to my Cake of the Month.  For a fundraiser for our local non profit hospital, I donated my love of baking and offered a "Cake of the Month" in their silent auction. So two local businesses get a cake once a month delivered to their office.   This page is solely for the cake recipes that I have found to be worthy for the Cake of the Month club.  The best thing about these cakes are that they are good, but not fussy to make.  There is nothing worse than a recipe that has all sorts of complicated steps and weird ingredients.... so mine are yummy, yet easy to make.  They will all be in a 10" tube pan.

Baking Hint - Greasing/flouring a pan
My friend, Lezah, told me about this and we used it in our catering business when we made cakes.  For lack of a better term, I call it, "baking spread"  and this is a combo of shortening and flour for your cake pans.  All this consists of is, 2 parts Crisco shortening, 1 part flour.

1 cup flour, 2 cups shortening
Yup it is a pain to make,but so
worth the effort
"painting" the tube pan


keep the spread in a container
for ease when greasing the cake pan
Mix this together, store in a seal-able container and when the recipe calls for a greased and floured pan, use this "baking spread" and cover the entire surface of your pan just like you would with the grease. 

Also, here are some cooking tips on making cakes that I find are useful and hope you do too.


Mixing Methods for cakes

Creaming
In the creaming method, fats are mixed with sugar to form a mixture that is either smooth and creamy (cookie dough) or light and fluffy (cakes). Then, eggs are added one at a time, followed by adding dry ingredients (flours + salt + spices + chemical leaveners) alternately with wet ingredients (milk/water + liquid flavorings). The resultant batter can be very thick, as in cookie dough, or “spoonable,” like cake batter. Rarely does the creaming method produce a batter that is truly pourable.

So why combine ingredients this way? The initial creaming of the fat with the sugar creates lots of little air bubbles (fewer for cookies, many more for cakes). The sharp edges of the sugar actually cut into the butter and create a bunch of little air pockets. Upon heating, the air in the pockets expands, helping the dough/batter to rise.

Beating the eggs in early allows even more air to be whipped in (think of meringue) in the initial mixing stages. In the creaming method, it is very important that you do not skimp on the creaming of the fats/sugar/eggs. The more air pockets you have to begin with, the more rise you will get, regardless of how much baking powder or baking soda you add to the batter.

When adding the flour and liquid, it is important to mix as little as possible while still getting the ingredients well combined. The less you mix, the less gluten is developed, resulting in a more tender final product. Adding flour before adding the liquid helps to coat the flour with fat, further inhibiting gluten production. If you add liquid first, and then add flour, you will end up with a chewier final product since more gluten will be activated.


Newest CAKE recipes....

Chocolate Red Wine Chiffon Cake

Chocolate Red Wine Chiffon Cake



Chocolate Red Wine Chiffon Cake (recipe from Sprinkle Bakes.com)

 Yields one 10-inch cake, about 15 servings


 To make this cake you'll need a 10-inch (16 cup) tube pan.

 Eggs should be at room temperature before adding them to this recipe. Cold eggs will separate easier than warm eggs, so separate them while still chilled and allow the yolks and whites to come to temperature in separate bowls.


Cake

 3/4 cup red wine

 1/2 cup baking cocoa, sifted

 1 3/4 cup cake flour

 1 3/4 cups sugar

 1 1/2 teaspoons baking soda

 1 teaspoon salt

 7 large eggs, yolks and whites separated

 1/2 cup vegetable oil

 1/4 teaspoon cream of tartar


Glaze

 7 ounces semisweet chocolate, evenly chopped

 1/4 cup red wine

 2 tablespoons heavy cream

 2 tablespoons unsalted butter, cubed


 Place the oven’s baking rack on the lowest rung. Preheat oven to 325°F.


Make the cake: In a small microwave-safe bowl, heat the red wine for 45 seconds to 1 minute at full power until hot. Add the baking cocoa and stir until combined; let cool.

 In a large bowl, combine flour, sugar, baking soda and salt. In a separate bowl, whisk together the egg yolks and oil; add this to the dry ingredients along with the cooled cocoa mixture. Beat until well blended.


 In another large bowl (spotlessly clean and grease-free) beat the egg whites and cream of tartar on high speed until stiff peaks form. Fold the egg whites into the chocolate batter mixture using a large rubber spatula - this will take a little while, just keep folding until no streaks of egg white remains in the batter.

 Gently spoon the batter into an ungreased 10-inch tube pan. Run a knife through the batter (avoiding the bottom and sides of the pan) to remove any hidden air pockets.

 Bake the cake for 55-60 minutes, or until the top springs back when pressed. Remove the pan from the oven and immediately invert the pan. If you’re using an angel food cake pan, it may have legs for this purpose. If your pan does not have legs, insert a bottle into the center of the cake pan and invert the cake (I used the empty wine bottle for this). It may seem like the cake will fall out, but it should not. Let cake cool completely. The inversion will help the cake achieve maximum height.


 Run a knife around the sides and center of the tube pan before turning out. Heather’s note: after doing this I vigorously shake the cake pan so that the sides will further release from the pan. After doing this, I turn the cake onto a cake plate; If the cake releases on its own then – GOOD! If it does NOT release on its own, I vigorously shake the pan again and repeat until the cake releases on its own. If you have a two piece pan, removal may be friendlier.

Make the glaze: Place the chocolate, wine and cream in a microwave-safe bowl. Heat at 30 second increments at 100% power until the mixture can be whisked smooth (about 1 minute total heating time). Whisk in the butter and mix until incorporated. Let the mixture stand until thickened, about 10 minutes (speed this process in the refrigerator). Pour the glaze over the cake. Serve immediately.

 For best results, store leftovers in an airtight cake keeper.~~



Apple Cider Pound Cake
INGREDIENTS:
For the cake:
3 cups sugar
1 1/2 cups butter, softened
6 eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup apple cider (use a really good cider as it does make a difference in taste)
1 teaspoon vanilla


For the glaze:
 ¾ cup of brown sugar
½ cup of butter
2Tbl Half & Half or cream
½ tsp Rock salt (to be sprinkled on after glaze is applied)
DIRECTIONS:
Preheat oven to 325 degrees. Grease & flour a bundt pan.

In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.

 In  a flour sifter,  combine the dry ingredients & sift into the batter. Then mix and slowly add the cider and vanilla and mix until well blended.
Pour into the greased bundt pan and bake for 70- 90 minutes or until a toothpick ( I use a wooden skewer inserted in the center comes out clean. 

Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
Glaze:

In a small saucepan, add butter, brown sugar and cream. Bring to a boil and simmer for 2 mutes.  Drizzle over the cake, then sprinkle the rock salt over the glaze.
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Lemon Zucchini Pound Cake

 Lemon Zucchini Pound Cake 

Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Ingredients
Cake
3
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1
cup butter or margarine, softened
2
cups powdered sugar
4
eggs
2/3
cup milk
2
tablespoons lemon juice
2
teaspoons grated lemon peel
1
cup shredded zucchini (about 1 medium), squeezed to drain
Lemon Glaze
1
cup powdered sugar
1
tablespoon butter or margarine, softened
1
tablespoon half-and-half
2
tablespoons lemon juice
1
teaspoon grated lemon peel
Directions
·         1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
·         2 In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
·         3 In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
·         4 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
·         5 In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. D

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Gingersnap Maple Cake





Recipes from the S-Wheat Farm-Chick’s Kitchen
Ginger-snap Maple Cake

In a small bowl, mix in 1 ½ cups crushed ginger-snap cookies (about 24) with cup of finely chopped pecans, ¼ cup sugar & ¼ cup melted butter. Press firmly in the bottom of a greased/floured tube pan.

Then for the cake:

½ cup butter, softened 2/3 cup brown sugar
1 cup real maple syrup (not pancake syrup) *
1 cup sour cream
2 eggs
2 cup flour
1 tsp baking powder 1 tsp baking soda
¼ tsp salt 3 tsp ginger
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg


In a large mixing bowl, cream butter and sugar, then add maple syrup, sour cream and eggs, mix well.
Sift in flour, soda, baking powder, salt and spices. Pour batter over cookie mixture. Bake the cake in a preheated oven at 350 for 45 -50 min or until a tooth pick inserted in center comes out clean. Let the
cake cool 15 min, then invert onto a cake plate.


Glaze

I drizzle a maple glaze over mine, and probably use 2 2/3 cup of powdered sugar , 3-4 Tbl of milk and ¼ tsp of maple extract to make a thick glaze. Then drizzle over the cake. Enjoy!~

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Berry Centered Yellow Cake

Berry Centered Yellow Cake
Ingredients:
  • 3 and ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 and ¾ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 cups buttermilk or Half&Half
  • 2 teaspoons vanilla extract
  • ¾ cup  raspberries, fresh or frozen (not thawed)
  • ¾ cup blueberries or huckleberries fresh or frozen (not thawed)

Directions:
·         Preheat oven to 350F degrees. Generously coat 12 inch tube pans with shortening and flour. Set aside.
·         Make the cake:  In a large bowl, melt the butter in the microwave. Vigorously whisk (if doing by hand) or if using a mixer  -mix then combine the granulated sugar, then the eggs, milk, and vanilla extract.  Then sift in the flour, baking powder, baking soda, and salt together into  bowl. The batter will be thick – next fold in the raspberries and blueberries- be gentle; you don't want to break the raspberries and have them bleed into the batter.
  • Bake for 60 min or until done. (I use wooden skewers to test the cake doness for all my tube cakes as they are long enough).  Let cool 15 min – then invert onto a cake plate.

Drizzle with a vanilla glaze of:  2 cups powdered sugar, 2 teas vanilla, 4-5 tablespoons of cream.  (if it’s too thick, add more cream for desired consistency) 


Peanut butter filled Chocolate Cake


Two perfect flavors...just in time for Easter






Pumpkin Chocolate Chocolate-chip Cake
  
Pumpkin Chocolate Chocolate-chip Cake
¾ cup butter, softened
1 ½ cup white sugar

½ cup brown sugar
2 eggs (room temp)
1 tsp vanilla
1 can (15oz) solid pack pumpkin
2 ½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup (6 oz) choc chips
6 Tbl baking cocoa
2 Tbl oil
*or 2 squares unsweetened chocolate, melted can be used
1 cup chopped pecans, divided

In a large mixing bowl, cream butter & sugars, then add eggs and vanilla. Then mix in pumpkin.  Sift into mixture  flour, baking pwdr, soda, cinnamon. Fold in chocolate chips.  Next divide the batter in half and  pour ½ into a separate bowl, with the remaining  mixture in the mixing bowl, then you will add the cocoa/oil (or melted squares of chocolate –omit oil if using the melted chocolate).  

In a well greased 10” tube pan, sprinkle ½ cup pecans on the bottom of the pan.  Then spoon chocolate mixture into the tube pan, next add the pumpkin batter and sprinkle the remaining ½ cup of pecans over the pumpkin batter.  Bake at 325 for 65-70 min or until toothpick inserted into the center comes out clean.  Cool 15 min, then invert onto a cake plate and be prepared for lots of compliments!  (really)!!  This cake needs no glaze & is soooo yummy. 





Whole-wheat Chocolate Raspberry Cheesecake Cake


Peach Poundcake (printable recipe)


 
Ingredients:

·         1 can (29 ounces) sliced peaches or peach chunks in heavy syrup
·         1 cup unsalted butter, room temperature
·         2 1/2 cups granulated sugar
·         6 large eggs, room temperature
·         2 teaspoons vanilla
·         3 cups all-purpose flour
·         1 teaspoon baking powder
·         1/2 teaspoon salt
·         1/4 teaspoon baking soda
·         1/2 cup buttermilk
·         1/3 cup reserved peach syrup (for cake)  Reserve 1/3 cup for the glaze
Preparation:

Heat oven to 325°. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; reserve 2/3 of the syrup and set aside ( measure 1/3 cup of the syrup for the cake and set aside another 1/3 cup for the glaze. Chop peaches finely and set aside.

Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.  Sift in  flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.

Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely.


For the Glaze:  In a small bowl add  2 cups of powdered sugar & enough of the reserved peach glaze to drizzling consistency.






                                             Carmel Nut  Poundcake (printable recipe)

 
Recipes from Gayle’s Kitchen                     

Carmel Nut Pound Cake
1 cup butter, softened
½ cup shortening
2 cups brown sugar
1 cup white sugar
5 eggs, room temperature
3 cups Flour
½ teas salt
½ teas Baking powder
1 cup milk, room temperature
1 Tbl vanilla extract
1 cup chopped pecans (divided)

Glaze
 ½ cup butter
¾ cup brown sugar
2 Tbl Half & Half or heavy cream

Preheat oven to 325.  Grease and flour (or use my baking spread) 10” Tube pan.


In a mixing bowl, add brown sugar, white sugar, butter and shortening.  Mix well, then add the eggs and mix well.  Sift the flour, salt & baking powder, and mix well, then slowly pour in milk and mix in vanilla extract, then add ½ cup of pecans.  Mix till well blended.

In the bottom of the tube pan, sprinkle the remaining ½ cup of pecans on the bottom of the pan.  Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done.  Cool in pan 15 min then invert onto a cake plate.
For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream.  Bring to a boil and boil for 2 minutes. Then pour over the cake.    


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Banana Pound Cake

Banana Pound Cake with Carmel Glaze

1 cup butter, softened
½ cup shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas
5 eggs
2 teas vanilla extract
½ cup milk, room temp
3 cups flour
½ teas baking powder
½ teas baking soda
1 teas salt
1 cup chopped pecans (which bottom of tube pan is lined with)

Glaze
 ½ cup butter
¾ cup brown sugar
2 Tbl Half & Half or heavy cream

Preheat oven to 325.  Grease and flour (or use my baking spread) 10” Tube pan.

In a mixing bowl, add brown sugar, white sugar, butter and shortening.  Mix well, then add the eggs and bananas and mix well.  Sift the flour, salt & baking powder & soda, and mix well, then slowly pour in milk and mix in vanilla extract,. Mix till well blended.

In the bottom of the tube pan, sprinkle the 1 cup of pecans on the bottom of the pan.  Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done.  Cool in pan 15 min then invert onto a cake plate. For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream.  Bring to a boil and boil for 2 minutes. Then pour over the cake.    

And now for home baked goodness in a cake pan.......


January Cakes

Cranberry Pecan Cake
(heavenly with a cup of coffee) 

The cranberries and pecans are perfect in
this moist yellow cake

Cranberry Pecan Cake


1 stick butter (1/2 cup), room temp
1 cup sugar
2 eggs, room temp
1 tsp baking powder
1 tsp baking soda
2 cups all purpose flour
1/2 tsp salt
1 cup sour cream
1 tsp almond extract
1 can (14 oz) whole cranberry sauce
1/2 chopped pecans

Glaze

2/3 cup powdered sugar
1 Tbl powdered sugar
1 Tbl warm water
1/2 tsp almond extract

Preheat oven to 350 & grease a 10 in tube pan or bundt pan. Cream butter & sugar, add eggs and mix well. Sift together flour, soda, baking pwdr, salt and add to the creamed mixture alternately with the sour cream. Stir in almond extract.

Next spoon 1/2 of the cake mixture into the tube pan, spread 1/2 of the can of cranberry sauce and 1/4 cup of pecans, then repeat. Bake for 45-55min or until cake tests done. Cool, then glaze the cake. To make the glaze, mix all of the ingredients together and drizzle over the cake. It is yummy. ~



Carrott Cake, so easy and good

Carrot Cake

4 eggs, room temp
1 ¼ cups canola oil
1 cup white sugar
1 cup brown sugar, packed
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 TBL cinnamon
1 pound of carrots, (3 cups) finely grated ( I use my food processor)
¾ cup chopped walnuts or pecan pieces

Preheat oven to 350. Grease/flour a 10” tube pan.

Directions- In a large mixing bowl, add eggs and sugars, mix well, add oil and vanilla & mix till well blended. Then sift in remaining ingredients except carrots and nuts. Once all the ingredients are combined, fold in carrots and nuts. Pour into the prepared and bake 55-60 min or until skewer inserted comes out clean. Cool pan in pan for 10-15 min, then unmold cake onto a cake plate. Cool completely before frosting it.
Cream Cheese Frosting

12 oz of cream cheese, slightly softened
6 Tbl butter, slightly softened
3 cups powdered sugar
2 tsp vanilla
In a bowl, add butter & cream cheese and mix well. Add powdered sugar and vanilla. Frost the cake & be prepared for oohs and ahhs as everyone enjoys your efforts.~


Another yummy January favorite is my Banana Pound Cake with Carmel Glaze


recipe is coming!
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FeBruary Cakes

 Raspberry Infused Chocolate Cake
A piece of heaven, raspberries & chocolate.
After searching for the perfect chocolate raspberry cake, (I even have one whole cookbook dedicated to just chocolte cakes) I finally had to create this one, and clearly it is one of my favorites.  A dark chocolate cake combined with raspberry flavoring in the cake, a fresh raspberry cream cheese frosting and topped with a decadent ganache.
Cake
½ cup butter, room temp
 
2 cups sugar
2 eggs, room temp
¼ cup strong coffee
1 ¾ cups buttermilk
1 tsp raspberry flavor extract ( I use Watkins flavorings)
1 ¾ cups flour
1 cup unsweetened cocoa powder
½ tsp salt
2 tsp baking soda
Preheat oven to 350, prepare a 10” tube pan with baking spread (or grease & flour the pan), set aside.

In a mixing bowl, cream butter & sugar, then add eggs & mix well. Add in coffee, raspberry extract and mix well. Sift flour, soda, salt & cocoa powder and mix in alternately with buttermilk and mix well.
Pour into the prepared pan and bake 50-60 minutes or until the center of the cake comes out clean (I use a long skewer to check the cake). Once done, let cool 10 min in the pan and invert onto a cake pan.


Raspberry Cream Cheese Frosting

4 oz cream cheese, room temp
2 tbl of butter, room temp
¼ tsp raspberry extract
1 ¾ cup powdered sugar
½ cup fresh raspberries

In small bowl, mix cream cheese and butter till well mixed, next add raspberry extract and raspberries and mix well, then mix in powdered sugar. It should be a thick but creamy frosting. Depending on if the berries are juicy, you may need to add more powdered sugar for the perfect frosting consistency. Note: if you are using (2) 9” cake pans instead of a tube pan, you will need to double the cream cheese frosting recipe.

Chocolate Ganache

¾ cup bittersweet chocolate chips/or chopped chocolate in small pieces
½ cup double heavy cream
½ tbl butter

Place chocolate in a bowl or small Pyrex measuring cup. In a small saucepan, heat cream and butter till about 175 or when bubbles form around edges of pan, do not let boil, immediately pour over the chocolate and let stand 30 seconds. Mix with a whip till mixed well, then immediately pour over the frosted cream cheese cake. To get a nice drip around the edge, pour the glaze close to the edge of the cake then work your way into the center of the cake, carefully spread so the glaze completely covers the top of the cake. Yumm. ~

Chocolate Raspberry Ribbon Cake

A Fudge Ribbon Cake that is almost death by chocolate.  It is a chocolate cake with a cream cheese ribbon and raspberry layer in the middle.   Then the cake is topped with a rich and decadent chocolate glaze.    I made up the experiment cake, it was okay and yummy, but needed work, so back to the kitchen to as it didn't turn out like I had it pictured in my mind.  After about 7 different tries, this is fairly close to what I had in mind.



Filling
1/4 cup sugar
1 Tbs cornstarch
12 oz cream cheese, room temp
2 Tbs milk
1/2 tsp vanilla
1 egg
1/3 cup raspberry jam

Cake
2 cup flour
2 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp soda
1 1/3 cup milk
1/2 cup butter, softened
1 tsp vanilla
2 eggs
3/4 cup baking cocoa, plus 4 Tbl oil

Frosting
1/4 cup butter
1/4 cup milk
1 tsp vanilla
1 cup choc chips
2 cup powder sugar

Preheat oven to 350, grease / flour 10" tube pan (or use the baking spread as listed at the beginning of the page).

For filling, mix all ingredients except the jam and mix till smooth.  In a separate bowl, add 1 cup of the cream cheese mixture and add the jam.  Set aside.

For the cake in a large bowl mix sugar, butter and eggs, add vanilla, oil and milk and mix well.  Then sift in flour, soda, baking powder, salt and cocoa.  Mix well.  In the prepared pan, add 1/2 of the cake mix, then spoon cream cheese over the top, then add the raspberry cream cheese mixture over the plain cream cheese mixture.  Add rest of the cake batter.  Bake 65-75 minutes  or until tester comes out clean.  Cool the cake 15 min, then place on a cake plate.

Frosting: In a bowl, add milk, butter and choc chips and microwave about 1 min until chips are melted. Add vanilla and powder sugar and beat with a hand mixer until smooth.  You may need to add a bit of milk if is too thick (I usually have to add about 2 Tbl  of milk).  Work quickly as the glaze sets up fast.  Pour the glaze over the cake as pictured and let the glaze drape over the sides of the cake.  

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March Cakes



Walnut Coconut Pound Cake
This is a wonderful cake, very moist and dense. It does need at least 8 hours to stand before serving, so a tad bit of planning is needed if you plan to serve this cake, but it is well worth the effort. =)


2 cups sugar
1 cup vegetable oil
4 eggs, room temp
2 tsp coconut extract
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 cup buttermilk
1 cup chopped walnuts
1 cup flaked coconut

Glaze
½ cup water
1 cup sugar
2 TBL butter
1 tsp coconut extract

Prepare a 10” tube pan by painting it entirely with the “baking spread” see beginning of the page for this / or grease & flour the pan. Preheat oven to 325.

In a large bowl, mix sugar, oil, eggs till well mixed. Add coconut flavoring, then sift flour, soda, baking powder into the bowl and alternate the flour mixture with the buttermilk mixing well after each addition. Add walnuts and coconut. Pour batter into the tube pan and bake 1 hr & 5 min or until done.

About 10 minutes before the cake is set to come out of the oven, bring to boil in a small saucepan the water, sugar and butter and boil for 5 min, stirring occasionally. Stir in 1 tsp of coconut extract. Pour the glaze over the  hot cake in the pan – and let stand 8 hours. Heat cake in oven for several minutes to release the sides. Loosen cake from the side of the pan and invert onto a cake plate. See pictures below:

The glaze boiling just before being poured over the hot cake

The glaze being poured over the cake

*Note:  to make this a "German Chocolate Pound Cake" use the same recipe as above and melt a 4oz pkg of German chocolate bar and add it into the cake batter right after you mix the oil, sugar and eggs.  Then follow the recipe.  It is wonderful as well.~




Double-glazed Espresso Chocolate Cake (looks like lots of steps, but it’s easy – really!)


CAKE
In a large bowl, combine:

¾ cup butter, room temp
2 cups white sugar

Mix well, then add:

2 tsp vanilla
4 large eggs, room temp
3 Tbls oil (canola or vegetable)

Next add & mix well:

2 Tbls instant espresso granules dissolved in 1 ¼ coffee (or you can use water)

Sift in & mix well:

2/3 cup unsweetened cocoa powder
2 ¾ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

COFFEE SYRUP

Mix in a small bowl, till sugar & coffee dissolve, set aside

1 Tbl instant Espresso granules
¼ cup sugar
½ cup water

CHOCOLATE GLAZE

1 cup powdered sugar
3 Tbl cocoa powder
2 Tbl butter, melted
2 tsp vanilla
1 to 3 Tbl hot water

Mix to desired consistency and drizzle over cooled

COFFEE GLAZE

2 tsp instant espresso granules
2 Tbls milk
1 ½ cups powdered sugar

Mix coffee, milk & powedered supar in a small bowl – note: you may need to add extra liquid to make the right drizzle consistency. (I will use left over coffee, but water or milk works fine too)

Preheat oven to 325 and pour cake into a prepared (greased/floured or baking paste) Bundt or 10” tube pan. Bake for 60 min or until a skewer inserted comes out clean. Let cool in pan 10 min, then poke holes in the cake and pour ½ of the coffee syrup over the cake, then let sit in pan for 20 min. Loosen the cake edges with a knife and invert the cake onto a cake plate. Then with a pastry brush, brush remaining coffee syrup over the cake and let it soak in.

Once the cake has cooled, drizzle the chocolate glaze over it, then drizzle the coffee glaze over the chocolate (see picture). See not too hard and oh so yummy. ~

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April Cakes

In honor of the maple harvest, this will be April's cake of the month.


Maple Ginger Cake

Maple Ginger Cake


½ cup butter, softened
2/3 cup brown sugar
1 cup real maple syrup (not pancake syrup) *
1 cup sour cream
2 eggs
2 cup flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 tsp ginger
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg


In a large mixing bowl, cream butter and sugar, then add maple syrup, sour cream and eggs, mix well. Sift in flour, soda, baking powder, salt and spices. Pour batter into a greased/floured Bundt cake pan (I use the baking spread – see beginning of this page – it’s much easier). Pour cake batter into the prepared pan and bake in a preheated oven at 350 for 45 min or until a tooth pick inserted in center comes out clean. Let the cake cool 15 min, then invert onto a cake plate.


Glaze
I drizzle a maple glaze over mine, and probably use  2/3-3/4  cup of powdered sugar and enough maple syrup approx 1-2 Tbl or  to make a thick glaze and drizzle over the cake.  Enjoy! * I buy the real maple syrup at Costco.~


                             Lemon-Orange Pound Cake
Poundcake that is as tasty as beautiful

Lemon & Orange Glazed Pound Cake
1 cup butter, softened
3 1/3 cups sugar
10 eggs, room temp
1 cup cream, room temp (half & half or whipping cream)
4 cups flour
1 tsp salt
1 ½ tsp vanilla extract
1 ½ tsp finely grated lemon zest
1 Tbl freshly squeezed lemon juice (ok to use bottled lemon juice too)
1 Tbl finely grated orange zest
¼ cup freshly squeezed orange juice (regular juice is okay too)


Glaze
2 cups powdered sugar
1 tsp finely grated lemon zest
3 Tbl lemon juice
1 ½ tsp finely grated orange zest
2 Tbl freshly squeezed orange juice

Directions

Preheat oven to 300 degrees. Grease and flour a 10”- 12” tube pan.

Make the cake: In a mixing bowl, mix butter and sugar till well mixed and light & fluffy. Add eggs one at a time and mix well., then add in cream. Sift in flour & salt in 2 batches and mix well alternating the flour with lemon, orange juices and zests & vanilla, then end with flour and mix well. Pour into tube pan and bake 1 hour and 45 minutes until top is golden and slightly cracked and a toothpick inserted into the center comes out clean. Let cool in pan 15 minutes. Turn the cake out onto a cake pan and cool completely.

Make the glaze (add more lemon juice if too thick) and drizzle over the cake as pictured above.~

Lemon Delight


Cake ingredients:
4 eggs, room temp
1 ½ cup sugar
¾ cup orange juice
¾ cup vegetable oil
2 tsp lemon extract
2 ½ cup flour
3 tsp baking powder
½ tsp salt

Glaze
½ cup lemon juice
1 ½ cup powdered sugar

In a small bowl, mix well with a whisk until well blended.

Cake instructions:

Grease and flour a 10” tube pan, set aside. Preheat oven to 325.

In a large bowl, add eggs & sugar and mix well. Add in extract, juice and oil and mix till blended. Sift in flour, baking powder and salt and blend until well. Pour into the prepared pan and bake 50-60 min or until a skewer poked in the center comes out clean. Immediately poke holes in the cake and pour ½ of the glaze on the cake. Let set 15 min, then invert onto a cake pan and drizzle remaining glaze over the cake. Or for a variation, cut the glaze recipe in half, pour all into the cake and make the Lemon-Orange Glaze on the recipe above and drizzle over which is what the picture shows with the lemon-orange glaze. Both ways are really good.~

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MaY Cakes
Heavenly chocolate glaze & how to get it, step by step..... to use on the recipe below:


In a small bowl measure in 1 1/3 cups of chocolate chips. (note you can do 1 cup choc chips and add 1/3 cup peanutbutter chips for a variation)

Next add 1/2 cup cream or half & half and warm over low heat until bubbles form around the edges of the pan. But do not boil.
Then pour the hot cream into the bowl of chips, let stand for 30-40 seconds, then
whisk the chips and cream as pictured below:
After a few seconds it should look like this and be ready to pour over the cake.  See it's soooo easy!  Plus I like to add bits of chopped up dark chocolate bar over the newly poured glaze, but it's optional.

As I love all the Easter candy and my fav is peanut/chocolate things - I have dedicated a special and really good peanutbutter chocolate cake as this month's cake of the month.  I already tested the recipe, of which the Latah Sheriff's office got to try out and it was Divine, plus really pretty.~

Peanutbutter Chocolate Marbled Pound Cake
A view of the inside of the cake. Very yummy
Cake instructions
1 cup butter, softened
1 1/4 cup sugar
1 cup brown sugar
5 eggs, best if room temp
1 cup buttermilk
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/4 tsp salt
 1 1/2 cups peanut butter chips, melted
1 1/4 cups semisweet choc chips, melted

Glaze  (pictured above in the step by step)
1 cup semi sweet chocolate chips
1/3 cup peanut butter chips
1/2 heavy whipping cream

In a large bowl, cream the butter and sugars. Add eggs, then add buttermilk and vanilla. Combine the flour, soda and salt, beat in the peanut butter chips and mix well.

Pour 2 cups of the batter in a small bowl, stir in the melted chocolate chips.  Prepare a 10" tube pan with grease/flour or paint the entire inside of the pan with my "baking spread" as noted at the beginning of the page.  Pour half of the plain batter in the tube pan, then add the chocolate mixture, then add the remaining plain batter over the chocolate and swirl it a little with a knife. Bake at 350 for 60-65 min or until the cake tests done when a toothpick is inserted in the center and comes out clean.   Cool for 15 min, then invert onto a cake platter.

For the glaze, in a small bowl combine chips.  In a small sauce pan, bring the cream to a boil, remove from the heat and pour over the chips. Let stand for 5 min, stir until mixed.  Cool for 2 min then drizzle over the cake.     Cut your self a slice of this moist pound cake, pour yourself a cup of tea and enjoy.  Note:  I can guarantee you will be asked to make this again. =) ~

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JUne  Cakes

I found this wonderful recipe on the blog site called "Two Peas and their Pod"
Recipe easily converted to a tube pan cake and I believe (2) 8 or 9" round cake pans would work well too

Coconut Lime Cake
Yield: 24 cupcakes or 1 cake out of a 10" Tube pan

Cook Time: 25-35 minutes for cupcake, 65-70 min for cake.

Rich and refreshing coconut lime cupcakes with a creamy coconut lime buttercream frosting.

Ingredients:

2 cups granulated sugar

Zest of 1 large lime

3/4 pound (3 sticks) unsalted butter, room temperature

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 teaspoon coconut extract

1 tablespoon fresh lime juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

3/4 cup shredded coconut

For the Coconut Lime Buttercream Frosting:

1 cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 cups powdered sugar
4 tablespoons fresh lime juice
3/4 cup coconut, for sprinkling on top of cupcakes

This what I used for the fresh lime juice as my limes were not very juicy
One bite & you will be hooked!

Directions:

1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners or grease & flour a 10-12" tube pan. Set aside.

2. In a small bowl, combine sugar and lime zest.  In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.

4. For cupcake: Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely. For a tube pan cake: pour into the prepared pan (grease/flour) and bake for 65 min or until done.

 
5. While the cupcakes or cake is cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined. (Note I found that I used only 5 cups of powdered sugar  & the consistancy was perfect. This made ample frosting for the cake.

6. Frost the cupcakes or cake and sprinkle with coconut.~





Coconut Fudge Cake


This will satify anyone's chocolate craving

This is as good as the Mounds candy bar

Batter
2 cups sugar
1 cup vegetable oil
2 eggs (room temp if possible)
3 cups flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
2 tsp baking powder
1 ½ tsp salt
1 cup hot water
1 cup buttermilk
1 tsp vanilla
½ cup chopped nuts (your choice)

Filling
½ cup sugar
1 tsp vanilla
8 oz cream cheese, softened
1 egg
½ cup flaked coconut
3/4 cup chocolate chips

Chocolate Glaze
1 cup powdered sugar
3 Tbl cocoa powder
2 Tbl butter, melted
2 tsp vanilla
1 to 3 Tbl hot water
Mix to desired consistency and drizzle over cooled cake.

Directions
Preheat oven to 350 and grease/flour 10” tube pan.

Combine all batter ingredients, except nuts and mix well. Then stir in nuts. For the filling beat cream cheese and sugar together, beat in vanilla and egg, then mix in coconut and choc chips. Next layer about 3 cups of batter into the tube pan, then layer the filling, then add remaining batter. Bake 70-75 min or until done. Cool 45 min in pan, then invert onto a cake plate and drizzle with the glaze. ~
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jULY Cakes





Strawberry Pound Cake

Cake
1 cup butter, softened
2 cups sugar
4 eggs (room temp)
3 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2/3 cup buttermilk
½ cup chopped pecans
2 cups chopped fresh strawberries
1 tsp vanilla extract
¼ tsp almond extract

In a large size mixing bowl, cream butter, then add sugar & mix well. Add eggs & mix well. Sift flour, soda, baking powder, salt into batter, then add buttermilk and extracts, then add pecans & strawberries. Pour into prepared 10” tube pan that has been greased/floured and bake 75 min or until cake is done 325 degrees. Let the cake sit in the pan 10 min, then place the cake on a platter.

Strawberry Glaze

2 ozs cream cheese, softened
¾- 1 cup powdered sugar
2 Tbls mashed fresh strawberries
½ tsp vanilla extract

In a small bowl, mix cream cheese, strawberries & extract; then beat in powdered sugar. Drizzle over the cake. ~





Add vanilla ice cream & it's almost a Rootbeer float
 Root-beer Chocolate Cake


1 stick butter (1/2 cup)
2 ½ cups root beer (divided)
¼ cup dark or bittersweet choc chips
1 cup unsweetened cocoa powder
2 cups flour
1 cup granulated sugar
½ cup packed brown sugar
1 ¼ teas baking soda
½ teas allspice
1 teas salt
3 eggs
1 teas root beer extract

Rootbeer Glaze

¼ cup root beer (if too sticky, add more root beer to make it drizzleable)
½ teas root beer extract
2 ½ cups powdered sugar
(clarified directions 7/3/12)
Preheat over to 325 and grease/flour (or use the baking paste) a 12 cup bundt pan or large tube pan.

Melt butter and choc chips in the microwave & cool slightly. In a large mixing bowl mix the eggs, sugars and rootbeer extract till blended, then add the melted butter mixture and add 2 cups of root-beer (the rest of the rootbeer will be divided between pouring 1/4 cup over the newly baked case & 1/4 cup for the frosting), mix well. Sift in the flour, cocoa pwdr, allspice, salt, soda into the root beer mixture – so all ingredients have now been added and mix well.

Pour the batter into the prepared pan and bake 55 min to 1 hour or until a toothpick inserted into the cake comes out clean. Once done, remove the cake from oven and poke holes into the hot cake, then pour ¼ cup of root beer over the cake and let it cool 20 min. Invert the pan onto a serving plate and let cool completely. Make the glaze & drizzle over the cake. 

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A ugust Cakes



The frosing on this cake is unique and adds a wow factor to the cake

You can make the cake pink or keep it yellow like I did
Lemonade Cake Instructions


(1) 10” Tube pan or (2) 9” cake pans

1 cup butter – room temp

2 cups sugar

4 eggs – room temp

1 1/3 cups milk – room temp

¼ cup frozen lemonade concentrate, thawed

1 tsp lemon extract

3 ½ cups flour

1 Tbsp baking powder

½ tsp salt

Yellow food coloring (optional)


In a large bowl, mix butter about 30 seconds, then add in sugar, then eggs & mix well. I put the milk in a pyrex measuring pitcher, add the lemon extract and lemonade (it will look curdled) – set aside. Then sift in the flour, salt and baking powder - I only sift in ½ the flour mixture and after it is mixed, then I will slowly add the milk mixture in and mix till blended, then sift in the remaining flour mixture. ( If you want to be creative and color the cake, then pour ½ the cake batter into the pan, then add ¼ tsp yellow food coloring to the rest of the batter, mix well and pour the colored batter over the batter already in the pan.) If you don’t want to use food coloring, then pour the cake into a prepared 10” tube pan or (2) 9” cake pans. I use my baking spread. Note if using the cake pans, line them with parchment or wax paper.

Bake at 350 and the tube pan will take about 50-60 min and the 9” cake pans will probably bake for 35 min. Once done, cool in pans 10 min then unmold them. Once cooled, frost it & watch your guests or family  ooooh and ahhh over it!  This cake came from the Better Homes & Garden recipe in the May 2012 issue.  The author used red food coloring to color her cake, I prefer yellow.



Lemonade Buttercream Frosting** updated 4/25/13)

1/2cup of butter, room temp

1 jar of 7 oz marshmallow crème
4 oz cream cheese, room tempurature

1/8 cup lemonade concentrate, thawed

1 cup powdered sugar

1 tsp lemon extract


Note: I changed the frosting on this as it was too soft and goopy.... so I tweaked the recipe and it was MUCH better.  Frosting instructions: In a larger bowl, whip butter till light and fluffy, 30 seconds, add marshmallow crème and cream cheese.  Mix well then add lemonade. Beat till smooth, then add powdered sugar and extract. Frost the cake & enjoy.

Note:If you are using (2) 9 inch cake pans, I would double the frosting to ensure you had enough. Otherwise the recipe above is perfect for (1) 10” Tube pan.

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October Cakes

FALL, my favorite cooking season.... here are some of my very, very favorite Fall cakes



Carmel Apple Cake is moist and will quickly become a favorite

Cake
3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 cups grated apples,unpeeled
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
3/4 cup chopped walnuts

Frosting

1/2 cup butter (no substitutions)
3/4 cup brown sugar

Beat eggs, oil, sugar and vanilla together, add apples. Sift together, flour, soda, salt, cinnamon & cloves. Mix well, add in nuts. Pour batter into a greased & floured 10" tube pan and bake at 350 for 1 hour or till tooth pick comes out clean. Cool in pan 20-30 min. then turn out onto a cake plate.

For the frosting, in a small heavy duty saucepan, add butter and sugar and cook over medium heat stirring constantly. Bring to a boil and cook for 2 min. Immediately pour over cake to coat the top and to have some glaze go over the edges as noted in the picture. Note: the Carmel glaze sets up quickly so spread it fast on the cake.~





Cake:
¾ cup butter (room temp)
1 cup brown sugar
1 cup white sugar

Mix till blended, then add:

½ cup buttermilk
1 cup canned pumpkin (not pie filling)
2 tsp vanilla extract
3 eggs, plus 1 egg yolk

Mix till well blended, then sift in:

1 ½ cup flour
2/3 cup baking cocoa
2 tsp baking powder
1 tsp baking soda
½ tsp salt

Preheat oven to 350, grease/flour (or use baking spread) for a 10 tube pan, pour cake batter into prepared pan. Bake for 50-55 min. Once the cakes tests done, cool for 10 minutes, then invert to a cake plate.

Cocoa Cinnamon Cream Cheese Frosting

8 oz cream cheese (room temp)
1/4 cup butter (room temp)ix till well blended, then add:

½ tsp vanilla extract
½ tsp cinnamon
2 ½ tsp baking cocoa
2 ½ cup powdered sugar

Mix well. Frost the cake once it is cooled.

Bittersweet Chocolate Glaze

¾ cup bittersweet chocolate chips - put in a bowl
½ cup Double heavy cream
½ Tbl butter

In a small saucepan heat cream and butter till bubbles of the hot liquid (temp will prob be 175) form around the edges of the pan, do not let boil. Immediately pour hot cream mixture over choc chips, let sit for 30 seconds. Then whisk until mixed and smooth – pour over frosted cake and smooth glaze over edges so it drips down sides.

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November Cakes

Pumpkin Pound Cake

Ingredients

1 cup granulated sugar
1 cup packed brown sugar
3/4cup butter, room temp
2 eggs
2 1/2cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4teaspoon salt
1 15 ounce can pumpkin
1 cup dried cranberries (or raisins)
1 cup chopped pecans or other nuts
Orange juice
Coarse (raw) sugar (like Demerara raw sugar but any raw sugar will do) as pictured below:
Directions:
1. In a large mixing bowl beat granulated sugar, brown sugar, butter and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to butter mixture, beating on low speed after each addition until combined. Stir in cranberries & nuts.

2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree oven about 1 hour or until a skewer inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Makes 14 to 16 servings.~


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December Cakes

Another cake I created and love!  What says Christmas better than a white chocoloate cake with white chocolate peppermint cream cheese frosting and topped with crushed candy canes?

White Chocolate Peppermint Cake, this one is as
heavenly as it's dark chocolate raspberry sister from the
February cake section


Cake
1 cup butter, softened
2 cups sugar
6 eggs
4 oz white baking choc (w/cocoa butter - I use Ghirardelli White Choc baking bar)
1 tsp vanilla
1 ½ tsp almond extract
3 cups flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup (or 8 oz) dairy sour cream

Frosting:
4 oz white baking choc (w/cocoa butter - I use Ghirardelli White Choc baking bar)
8 oz cream cheese, softened
¼ cup butter, softened
1 tsp peppermint
2 ½ cup powdered sugar
Crushed peppermint sticks (optional) for garnish

Preheat oven to 350 degrees F and grease/flour a 10” tube pan, set aside. (I use the baking paste at the beginning of this page) .

1. Cream butter and sugar till well mixed, add eggs and mix well. Scrape sides of mixing bowl, then add vanilla and almond extract.

2. Micro wave 4 oz white choc in a small bowl in micro wave. ( I find 1 min and 15 sec melts it perfectly – but follow instructions on pkg), once melted, add white choc into butter mixture and mix well.

3. Sift flour, baking powder, soda and salt into batter, mix on low till combined.

4. Add sour cream on low speed till just combined, do not over mix. Then spread batter into the prepared tube pan.

5. Bake 55 to 60 min or until a toothpick (I use a bamboo skewer) inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 15 min. Remove cake from pan and cool completely before frosting. (at least 2 hours)

Frosting:
Mix butter and cream cheese till well mixed. Melt white chocolate in microwave, then add into butter /cream cheese mixture and mix well. Add peppermint extract and blend well. Add powdered sugar and mix well. Frost the cooled cake. If you like, top the cake with crushed peppermint candies as pictured.