Lemon Cake

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I love, love, love lemon. I especially love a really lemony cake and this recipe fits the bill.

The recipe says to use a tube pan but I used a bundt pan and I am thinking that it would be better in a tube pan.  I had a heck of a time getting it out of the bundt pan even though I had greased it very well.  The cake has a tender crumb which might have something to do with it.  It’s an easy cake to make and please use fresh lemon juice and zest ~ it makes a huge difference.

Lemon Cake

Lemon Cake

Cake:
3 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup buttermilk
grated zest of 1 lemon
3 tbsps fresh lemon juice

Glaze:
1/4 cup butter, softened
1 1/2 cups confectioners sugar
1/4 cup fresh lemon juice

To make the cake, mix flour, baking powder, and salt together in a small bowl. Beat butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Beat in lemon zest and lemon juice. Pour into well-greased tube pan.

Bake at 300º (yes, that’s the correct temperature) for 50 minutes or until a cake tester inserted in the middle comes out clean. Cool in the pan for 10 minutes. Invert onto serving plate.

To make the glaze: Beat the ingredients in a small bowl until well mixed and smooth. Drizzle over cool cake.

Serve with fresh berries if desired.

Makes 12 servings (at least).

Source: Popovers To Panache

Happy Cooking!

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Boston Cream Pie from Game Day Fan Fare

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I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins  🙂

Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare.  To enter the giveaway, comment on THIS POST.

game day

You can have 3 chances to win!

This is the last recipe that I tried from this cookbook.  I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix.  I think you could make the cream from scratch as well instead of using pudding mix.  All in all, it’s a delicious recipe!

Boston 1

Boston Cream Pie
Submitted by Flo Burnett, Gage, OK

5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar

In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.

Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.

Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.

Makes 8 to 10 servings.

Boston 2

Happy Cooking!

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Guinness Chocolate Cake

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Well, I’ve made Guinness cupcakes and brownies so it only stands to reason that I would eventually make a Guinness cake.

This cake is very moist and delicious.  After a day or two, it tastes even better.   For the frosting, the directions said to make it look like the head of a glass of Guinness but I am not thrilled with all that drippy frosting so I just frosted the top with no dripping on the sides.

Guinness Chocolate Cake

Guinness Chocolate Cake

12 oz Guinness Extra Stout
1 stick plus 2 tbsp butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tbsp vanilla
2 cup flour
2 1/2 tsp baking soda

Frosting

8 oz cream cheese, softened
1 1/4 cup confectioner’s sugar
1/2 cup heavy cream

Preheat oven to 350º. Line the bottom of a 9 inch springform pan with parchment paper, then butter the parchment and the sides of the pan.

Pour the Guinness into a saucepan and add the butter by the tablespoonful and heat until the butter is melted. Whisk in the cocoa and sugar and set aside.

Beat the sour cream with the eggs and vanilla in a large mixing bowl. Pour the Guinness mixture into the sour cream mixture and whisk in the flour and baking soda.

Pour the batter into the prepared ban. Bake for 45 minutes to 1 hour. Mine took 1 hour exactly.

Let cool completely on a cooling rack. When completely cool, remove from pan and set on a cake stand. I put the cake stand on top of the cake and flipped it right side up so that the bottom of the cake became the top and I was able to remove the bottom of the springform pan and the parchment paper. The bottom is also smoother and flatter to frost.

Frost the top of the cake so that it looks like a head of a glass of beer.

Makes 10-12 servings.

Frosting

Lightly whip the cream cheese until smooth with a mixer. Sift in the sugar and beat together. When smooth, beat in the heavy cream. Frost top of cake using all the icing.

Adapted from Paws-itively Good Chow

Happy Cooking!

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Rum Cake

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This was a favorite of ours years ago and I decided it was a good time to bring it back.  It’s very easy to make which is a plus!

This is the same Bacardi Rum recipe that was in every magazine in the 70’s and can now be found in almost every community cookbook published.  It’s a winner!

I just filled up the middle with fresh fruit but otherwise made exactly as the recipe states.

A Rum Cake

Rum Cake

Cake:
1 cup chopped pecans
1 pkg yellow cake mix ~ DO NOT add ingredients on the box
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum ~ I used spiced rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum ~ I used spiced rum

Grease a 10 inch tube pan or a bundt pan and sprinkle pecans over the bottom of the pan.

Mix together the cake mix, pudding, eggs, water, oil. and rum. Pour over the nuts in the prepared pan.

Bake at 325º for 1 hour or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes.

Invert onto a serving dish. I did it a bit different. I inverted onto a cookie sheet until it was glazed and then I carefully moved it to my serving plate.

For the glaze: Melt butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.

Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until glaze is used up.

Makes 10-12 servings.

Happy Cooking!

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Pumpkin Streusel Coffee Cake

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Another awesome recipe from the new Gooseberry Patch cookbook!  If you would like to enter for a chance to win this cookbook, please go to THIS POST and enter by telling me your favorite breakfast!  Good luck!

This coffee cake went over like gangbusters when I made it.  Mr. Meat Eater and my DD and SIL loved it!

It’s super simple to make since it uses a cake mix.  I made it thinking I had pumpkin pie spice but, of course, I didn’t so I just looked up a recipe on the internet and made my own.  I didn’t keep the recipe so I don’t remember what it was but you’ll be able to find one if you need it.

Pumpkin Streusel Coffee Cake
Submitted by Victoria Mitchel of Gettysburg, PA

18 1/2 oz pkg yellow cake mix
1 cup canned pumpkin (NOT Pumpkin pie mix)
3 eggs, beaten
3 tbsp oil
1/3 cup water
1 tsp pumpkin pie spice
1 1/3 cup brown sugar, packed and divided
1 cup flour
1/2 cup butter, softened

In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. Pour half the batter into a greased 13×9 baking pan. Set aside remaining batter.

Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon and sprinkle over the batter in the pan.

Carefully spread remaining batter over the cinnamon mixture.

Combine flour with remaining brown sugar, remaining cinnamon and butter and mix well. Spread evenly over the top.

Bake at 325º for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Makes 10-12 servings.

Happy Cooking!

Patriotic Cupcakes

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Since Wednesday is Independence Day, I thought I would reblog these cupcakes.  They really turn out cute and are not hard to make.  The only thing you have to be careful of the amount of each color of batter you put in each cupcake paper.  For me, 2 scant tablespoons of each color batter worked but it might be different for you.  Try layering the batter for one and see how it goes.  Don’t fill them to the top, about 2/3rds full should do it!

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes

Happy Cooking!

Mini Chocolate Cream Cheese Cupcakes

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While looking through my Adirondack cookbooks, I found one put out by a group from the hospital in the town I grew up in.  I even found a recipe my Mom submitted which I will be trying next week.

My daughter made a recipe like this once only in large cupcake form.  I really liked them and was happy to see and try this recipe.

One other thing, this is one of the few recipes I’ve made lately that made the exact amount the recipe said it would and used up all the batter.  I love it when that happens!

The recipe came from the Hamilton County TWIGS Volume IV cookbook.

Mini Chocolate Cream Cheese Cupcakes

VIEW PRINTABLE RECIPE HERE!

Filling:
1 egg
1/3 cup sugar
1/2 cup mini chocolate chips
1/8 tsp salt
8 oz cream cheese, softened

Batter:
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/4 cup cocoa
1/2 tsp salt
1 cup cold water
1/2 cup oil
1 tsp white vinegar
1 tsp vanilla

Filling: Beat egg, sugar, salt and cream together until well combined. Stir in mini chocolate chips. Set aside.

Batter: Mix flour, sugar, baking soda, cocoa, and salt in a large bowl. Add cold water, oil, vinegar, and vanilla. Beat until well combined.

Grease mini muffin pans. Fill cups half full with the chocolate batter. Drop a teaspoon of the filling on top.

Bake at 350º for 15 to 18 minutes.

No frosting needed.

Makes 48 mini cupcakes

Happy Cooking!

An Old Fall Favorite ~ Pumpkin Roll

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I love pumpkin rolls ~ well, actually any kind of roll but pumpkin is my favorite.

This really isn’t hard to make it just takes a bit of time.  Make sure you put enough powdered sugar on the tea towel so that the cake won’t stick to it!  I’m always surprised that I can make these since I’m somewhat of a bull in a china shop in the kitchen at times, LOL!  It’s so delicious and looks great as a dessert for Thanksgiving or Christmas.

Pumpkin Roll

Cake:
1/4 cup powdered sugar (to sprinkle on towel ~ use more if needed)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin ~ not pumpkin filling
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsps butter, softened
1 tsp vanilla
Powdered sugar (optional for decoration)

Cake:
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and carefully turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cook’s Note:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Makes 8-10 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Blackberry Peach Coffee Cake

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This is such a good coffee cake. The cake comes out very tender.

I used white-fleshed peaches as my store had them on sale but you can use the regular peaches.  I also think this would taste good with apples instead of the peaches.  I used a very small package of blackberries and it was plenty.  You will also need a springform pan (9 inch) for this recipe.

I’m almost certain this is Southern Living recipe but, as always, I could be wrong. It’s one of those recipes that I had written down awhile ago and neglected to write where it came from.

Blackberry Peach Coffee Cake

Streusel:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup flour
1 1/2 tsp cinnamon

Beat butter with mixer until creamy and gradually add both sugar and beat well. Add the flour and cinnamon and beat until blended. Set aside.

Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
2 tsps baking powder
1/2 tsp salt
2/3 cup milk
2 tsps vanilla
2 cups peeled and sliced peaches (about 2 large peaches)
1 cup fresh blackberries

Preheat oven to 350º.

Beat butter with a mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time and beat after each until blended.

Combine the flour, baking powder, and salt. Add to the butter mixture alternately with the milk beginning and ending with the flour mixture. Beat at low speed after each addition until blended. Stir in the vanilla.

Pour the batter into a greased 9-inch springform pan. Top with the blackberries and the peach slices. Drop the streusel over the top of the fruit on the cake.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is completely cooked. Mine took 1 hour and 20 minutes.

Makes 8 servings

Happy Cooking!

Black Forest Cupcakes

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Before I go any further, Black Forest Cherry Cake is my all-time favorite cake.  In fact, we had one for our wedding cake.  That’s how much I love it.

A few weeks ago, I was reading The Disney Food Blog (one of my very favorite blogs) and came across this post ~ Black Forest Cupcake.  I could NOT stop thinking about it and since I won’t be going back to WDW for a few months, I sent my son (who lives in Orlando) to check it out.  He ate at the Contempo and said the cupcake was one of the best things he had ever eaten.

That was all it took to send me on a mission to recreate it.  As luck would have it, I did a google search and came up with a copycat recipe for regular sized cupcakes.  Being diabetic, I should NOT be eating these at all so I saved up some carbs so I could try it.  I wish I hadn’t.  They are VERY good.  I am looking forward to trying the real thing when I get back to the World.   And I ate more than one.

Black Forest Cherry Cupcakes

1 (18.25 ounce) package chocolate cake mix
1 (8 oz) pkg cream cheese, softened (I used lite)
1 egg
2 tablespoons sugar
1 (19 ounce) can cherry pie filling (I used lite)
1 1/2 cups thawed Cool Whip  (I used sugar free)

Heat oven to 350º. Prepare cake batter as directed on package and set aside.

Mix cream cheese, egg and sugar until well blended.

Remove 3/4 cup of the cherry pie filling for garnish; set aside.

Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes; remove from pan to wire racks. Cool completely.

Top with whipped topping and reserved cherry pie filling just before serving.  Keep in refrigerator.

Makes 24 cupcakes.

Happy Cooking!