Frosted Pumpkin Bars

 

This recipe comes from my sister-in-law, Diane-a wonderful cook. They are nicely spiced and delicious! Happy Thanksgiving!

Frosted Pumpkin Bars

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin

Beat together. Add:

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Stir to mix, then stir in:

1 c. chocolate chips

Bake in a large, sheet pan (11 x 17) sprayed with cooking spray at 350 degrees for 25- 30 min. Frost with cream cheese frosting.

Jenny

Plum Kuchen

 

This is a fall treat with fresh plums. A little cross between a cake and a shortbread texture, this will be very best with juicy plums.

Plum Kuchen
1/2 c. soft butter or margarine
1/2 c. sugar
2 eggs
3/4 tsp. almond extract
1/2 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
20 plum halves (this varies according to the size of your plums.)

Topping
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 400 degrees. Grease a 9 inch round pan. Cream butter and 1/2 c. sugar until light and fluffy. Beat in eggs one at a time; add flavorings, beat well. Stir in flour, baking powder and salt. Pour batter into pan. Arrange plum halves in batter, cut side down.

Mix topping ingredients and sprinkle over plums and batter. Bake for 30 min. Serve warm or cold with whipped cream if desired.

Notes: When it is warm and fresh, I like it with whipped cream or ice cream, but if there is any leftover, I love a scoop of this in a bowl with cold milk over it for breakfast. Yum!

Jenny

Coconut Cake

I have a coconut cake confession: I collect them.  Pictures of them mostly, but also from every Southern foods cookbook I own, there are always these beautiful, tall white cakes that look so scrumptious! But I don't generally make layer cakes. My life always seems to be a bit too pinched on time to really turn out a showstopper; also who knows if I can? Cakes can be fickle and to get a tasty, and tall, not-leaning-to-one-side cake is a feat. This cake is moist and tasty and I'm pretty sure wouldn't hold up to being made in layers because it is so soft, but yummy and pretty and starts with a mix.  My mother gave me the recipe, you will like it, I think. I do!

Coconut Cake
1 white cake mix
 3 eggs
1 c. Milk or coconut milk
1 c. Sour cream
1/4 c. Oil
1 c. Coconut
1 tsp. Vanilla
1 tsp. Coconut extract (opt.)

Mix all ingredients except coconut, beating with a hand mixer for 2 min. Stir in coconut. Pour into a greased 9x13 and bake at 350 for 30-35 min. Until top is golden and middle springs back when touched. Cool. (This will shrink a bit as it cools. Don't be nervous, that is what the frosting is for!)

Frosting:
3 Tbsp. Butter, softened
6 oz. cream cheese, softened
1 tsp. Vanilla
1 tsp Coconut extract
3-4 c. Powdered sugar
A little milk
Coconut for sprinkling on top

Mix butter and cream cheese and flavorings until smooth add 2 cups powdered sugar and a teaspoon or so of milk. Mix adding more powdered sugar and milk to make a good spreading consistency. Frost cake, sprinkle coconut on top.

Jenny

Carrot Bars

I took the photo without the frosting so you can see how packed with delicious goodness these bars are. You can add coconut to them too if you like.

Carrot Bars
4 eggs
2 c. sugar
1 1/2 c. oil
2 c. flour
2 tsp. baking soda
1 1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple, well drained
2 Tbsp. ground cinnamon
1 tsp. salt
3 c. grated carrots

Beat eggs until light. Gradually beat in sugar.  Add oil, then dry ingredients and mix well. Fold in carrots, pineapple and nuts.  Spread into 2 greased 9x13 pans.  Bake at 350 for 25-30 min.  Cool and top with cream cheese frosting.

Notes: I made this in my really big sheet pan and the recipe fit perfectly.  I also sprinkled cinnamon-sugar over the frosting to make a sugar crust--excessive and wonderful! If you are serving a smaller group, divide this is half and bake it in just one 9x13 pan.

Jenny

Pineapple Coconut Meringue Cake

Remember the Cherry Meringue Cake? Well, this is a similar recipe, but made in two layer cakes and stacked with a filling of whipped cream.  The original came from the 1929 Better Homes and Gardens cake contest. I have made the coconut changes. Try this, you will love it!

Pineapple Coconut Meringue Cake
1/4 c. butter, softened
1/2 c. sugar
2 egg yolks (save the whites for the topping)
1/2 tsp. coconut flavoring
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. shredded coconut
With a hand mixer cream butter and sugar together until fluffy.  Add the egg yolks and flavoring, mix well. Combine dry ingredients and add them alternately with the milk to the creamed mixture. (Cake Method) Fold in coconut. Divide batter into two greased and floured 8 inch cake pans.

Topping:
2 egg whites
1 tsp. vanilla
1/2 tsp. coconut flavoring
1/2 c. sugar
1/2 c. shredded coconut
Using clean beaters, beat the egg whites and flavorings until soft peaks form (tips just curl over).  Gradually add sugar.  Beat until stiff peaks form (tips stand straight).  Add coconut and just beat to mix. Drop spoonfuls of topping onto unbaked batter in pans, then carefully spread to cover.  Bake in a 350 degree oven for 25-30 min. Cool in pans 10 min. Carefully remove from pans and turn meringue side up to cool. Place on rack, cool completely.

Filling:
1 c. whipping cream
2 Tbsp. powdered sugar
1/2 tsp. coconut flavoring
1 c. crushed pineapple, drained really well
(Make filling about 2 hours before you want to serve the cake.) Combine whipping cream, powdered sugar and flavoring.  Beat until soft peaks form.  Fold in pineapple.  Place one cake, meringue side up on plate.  Spread filling over top.  Place second layer, meringue side up on filling.  Chill in refrigerator for at least one hour, but not more than 2 hours.  10 servings.

Notes: to just make a pineapple meringue cake, eliminate coconut and coconut flavoring, replacing flavoring with vanilla in the topping and cake.  You can press chopped pecans gently into the topping before baking for a pretty presentation if desired.

Jenny

Coconut Cherry Meringue Cake

This pretty little cake is so festive and special, without being hard to make. This recipe is one of Alison Holst's and I have been making it since my college days.

Coconut Cherry Meringue Cake
1/2 c. butter, softened
1/2 c. sugar
2 egg yolks
1/4 tsp. almond extract
1/2 tsp. vanilla
1 c. flour
1 tsp. baking powder
2 Tbsp. coconut
1/4 c. maraschino cherries, halved
1/4 c. milk

Meringue:
2 egg whites
5 Tbsp. sugar
1/4 tsp. almond extract
1 tsp. cornstarch
1 c. coconut
1/4-1/2 c. maraschino cherries, halved

For Cake: With a hand mixer, cream butter and sugar in a mixing bowl until light.  Add egg yolks and flavorings and beat again.  In a separate bowl combine dry ingredients with coconut and cherries and toss to coat with flour.  Tip dry ingredients and milk onto creamed mixture and fold until mixed.  Spread this mixture into a ring pan that has been lined with parchment paper. (I use a 2-part angel food pan with an outer ring and removable insert bottom. Trace around the bottom onto parchment paper, cutting paper to fit inside the ring.)
For Meringue: beat the egg whites until foamy.  Add the sugar and beat into stiff peaks.  Add the flavoring, cornstarch and coconut and beat briefly or fold in to mix. Spread meringue over uncooked cake and decorate with remaining cherries.  Bake at 350 degrees for 45-55 min. until the top is a light golden brown and the sides start to shrink from the pan.  Cool for 10 min. Run a knife around the outside edges of the cake and lift out the center insert. Run a knife around hole in the center of the cake, then using a wide spatula and your hands, lift the cake from under the parchment paper, removing paper and cake to a plate. Cool completely before serving.  Slice with a serrated knife.  If the knife sticks to the meringue, dip in hot water first.

Notes:  It can be tricky to get this beauty out of her pan.  I found a recipe recently where they bake a meringue cake like this in a 8 inch circle pan lined with parchment.  I'm guessing it would work that way too if you like to try.  Also this cake is small enough that my mother would only call it a sniff for my crew of 9, so next time I make it, I'm going to try making it bigger.  Wish me luck, or let me know how it goes if you try it!

Jenny

Coconut Pecan Frosting

When I was first married, my husband told me that for every birthday, he always had a German Chocolate cake.  As a dutiful (and may we say sweet) wife, I found a recipe, bought the ingredients and made a German Chocolate cake from scratch.  It turned out lovely.  But my husband was unable to hide his disappointment.  The German Chocolate was a much lighter chocolate cake than he was hoping for.  It took us awhile to figure out that the birthday cake he prefers is a dark chocolate Devil's Food cake, with the Coconut Pecan Frosting.  So this is my husband's birthday frosting.  You serve it on whatever kind of cake you like!  I have a friend who loves to make frosting sandwiches with graham crackers and this delectable stuff.

Coconut Pecan Frosting
1 c. sugar
1 c. evaporated milk
1 cube margarine
3 egg yolks
Combine ingredients in a small saucepan and cook and stir over low to medium heat until it thickens and becomes a caramel color.
Add:
1 tsp. vanilla
1 1/2 c. coconut
1 c. chopped pecans (or walnuts if you prefer)
Stir together.  Cool slightly before spreading on cake.  Store any leftovers in the fridge.

Jenny

Sourdough Zucchini Cake

I have a cookbook for using sourdough that I have been enjoying lately.  There were several cakes in it, but not a zucchini cake, so I've done a bit of this and that to several recipes and converted it to sourdough.  The result was yummy!  I'm putting the recipe here for safe keeping.  You can try it too, if you like. (If this looks good, but you don't want a sourdough version, here is a regular Zucchini Cake)

Sourdough Zucchini Cake
3 c. grated zucchini
2 c. sugar
1 c. oil
1/2 c. sourdough start
4 eggs
Combine in a large bowl and stir.  Add:
3 c. flour
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. chopped walnuts
Stir together.  Pour into a greased 9x13 pan and bake at 350 degrees for 45 min.  Cool and frost with Cream Cheese Frosting.

Notes: here is a link for a recipe to make your own Sourdough Start.

Jenny

Mock Strawberry Shortcake

I remember when this recipe became popular in my small hometown.  It seems like someone decided it would be the dessert for the annual sheep sale which was a huge event at the time, and then it was so popular we had it at every swanky function ever after.  Nobody was sad to see it come out of the kitchen.  It looks elegant and tastes lovely and fresh with spring strawberries and you can make it in bulk on large cookie sheets, so it was handy for a crowd.  Recently my mother made it for my children, and now we will be eating a lot of it this spring, because it is all the rage again. :-)  Try it for Mother's Day tomorrow! I think it would make a great 4th of July dessert as well!

Mock Strawberry Shortcake
1 white or yellow cake mix and ingredients to make cake
White layer:
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1 (8 oz.) container Cool Whip
Red Layer:
1 pkg. Danish Dessert (located by the Jello usually) or use this homemade version
2 c. sliced strawberries

Mix cake mix according to package directions.  Bake and cool completely.  Blend together cream cheese and powdered sugar until smooth.  Blend in Cool Whip.

Spread white layer on cooled cake.  To make strawberry layer: make Danish Dessert according to package directions or use this homemade version.

Add sliced strawberries and cool completely.  Then spread over cake and refrigerate for at least 2 hours until top layer is set. (you can serve it before, but it might run down the sides of the slices)  You can also make this ahead and refrigerate, covered loosely with plastic wrap overnight.

To make this for a crowd:  Spread cake mix into a large, heavy duty cookie sheet.  Bake until golden (probably about 20 min).  Cool.  Double ingredients for white and red layers.  Proceed as directed.

Notes: I recently made this with this cake recipe: Yellow Cake (3 Egg Cake).

Jenny

Strawberry Danish Dessert (Homemade)

This is such a handy recipe!  I like to use it for waffle topping or for shortcake, or to top Mock Strawberry Shortcake.

Strawberry Danish Dessert
1 c. sugar
4 Tbsp. cornstarch
3 Tbsp. light corn syrup
4 Tbsp. dry jello mix (strawberry or raspberry flavor)
1 1/2 c. water

2 c. sliced strawberries (or fresh whole raspberries)
1/2 tsp. lemon juice

In a saucepan, combine sugar, cornstarch, corn syrup, jello and water.  Stir and heat over medium heat until ingredients come to a boil.  Stir and boil for a few minutes (3-4 min.)  Take off heat.  Stir in lemon juice and berries.  Serve warm (over waffles) or cooled.

Jenny

How to Bake a Cake

Once upon a time, there were no cake mixes.  It was a long time ago, as cake mixes have been readily available since the 1950's and the first baking mixes we know of date 1849.  But even in my lifetime, most of my childhood cakes were made from scratch by my mother or myself, and now cake mixes are so cheap and easy that most of the cakes I make come from those handy boxes too.  Yet cake making is an art, and as such, I think it should be preserved.  Besides, if you are prone to scanning old cookbooks like I am, you will often come across directions that say something like: "combine using cake method", and you will wonder what that means.  So today I wanted to give a little instruction that will enable you to try those tempting recipes with confidence.

How to Bake a Cake
The words "cake method" refer to how the dry ingredients and the wet ingredients are added to a cake batter.

 A good cake starts with creaming the fat (usually butter or shortening) and sugar together. You do this by mixing with a mixer or beating the fat and sugar together with a spoon until it is fluffy looking and all one color.  It should look light and you shouldn't detect individual sugar crystals.

To this creamed mix, eggs are added, according to the recipe, and all is beaten together again until you have a light colored fluffy texture again and everything is a uniform color.

Many recipes will have you measure the dry ingredients together and set them aside at the beginning of the process.

If you are using all purpose flour, you should stir it with a spoon or whisk to fluff it a bit before you measure.  If you are using cake flour, it is an extra bleached flour with a different starch/gluten ratio and results in a lighter product.  My college text gives a hint that you can achieve a better product with all purpose flour if you measure two tablespoons of cornstarch into a 1 cup measure, then top off with flour for each cup of flour called for in the cake. Liquid ingredients are also combined with one another.  Often though it is just milk or water you are incorporating.

Now we start by adding a bit of the flour mixture, about a third of it, and beating the batter until it is all incorporated.

Then you will add about half of the milk, and beat again.

Each time you make an addition, you are beating to both incorporate the milk or flour, and to incorporate air into the mix.  It is a key leavening ingredient. Continue by adding another third of the flour, and beating, then the rest of the milk and beating.  Finally the last of the flour.  The process should both begin and end with flour.

The results should be a creamy, light textured batter.  The batter is now ready to pour into cake pans, prepared as specified by your recipe, and to bake in a preheated oven.  Cake batter should not sit around waiting to bake, because you lose some of your precious air bubbles.

I hope you will try baking a cake soon.  Here are two recipes from this blog you can try: Yellow Cake (3 Egg Cake) and Whopper Cake. Also thanks for the tips to my most useful old textbook:  Foundations of Food Preparation (5th edition).

Jenny

Yellow Cake (Three Egg Cake)

A yellow cake from scratch. Recipe from Great Grandma's Good Housekeeping Cookbook.

Yellow Cake (Three Egg Cake)
3 C. sifted flour (use cake flour if you can find it, if not, sift or fluff your flour with a spoon before measuring)
3 1/2 tsp. baking powder
1 tsp. salt
3/4 c. shortening
1 1/2 c. sugar
3 eggs, well beaten
3/4 c. milk
1 tsp. vanilla extract

Combine flour, baking powder and salt, set aside.  In a mixing bowl, cream together shortening and sugar.  Add eggs and mix well.  Add flour mixture and milk alternately in thirds, beating well after each addition. (More on how to do this here.)  Stir in vanilla. Bake in a 9x13 at 350 degrees for 40 min. or in layer pans for about 25 min.

Jenny

Date Picnic Cake

Picnic cakes are usually topped with something other than frosting for ease in transport.  This is a dense cake, with a great topping. My mother shared the recipe, but it came to her from Birdie Hunter--a lovely grandma lady from my childhood memories, who had a way with food.  I think it would be a good one for potlucks at any season or nice served as a breakfast/coffee cake.

Date Picnic Cake
1 1/4 c. dates, chopped
1 tsp. baking soda
1 1/2 c. boiling water

Place dates in a small bowl.  Sprinkle baking soda over the dates and pour boiling water over all.  Let cool.

In a mixing bowl, combine:
3/4 c. shortening
1 c. sugar
2 eggs

Cream together.  Then add:
2 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon

Mix together, then stir in date mixture.  Spread into a greased 9x13 pan.

Top with:
1 c. chocolate chips
1/2 c. chopped nuts
1/2 c. brown sugar

Sprinkle on chips, nuts, and finally sugar over all.  Bake at 350 for 35-40 min. Test doneness with a toothpick inserted in the middle of the cake, until it comes out clean.

Notes:  I had to bake mine a bit longer.

Jenny

Labor Day Weekend Food Ideas

The last of the summer weather.  The last much-savored weekend of camping, or trips to the lake or just a backyard barbecue with friends and family.  This is probably my favorite summer get-together for food, since gardens and produce stands are bursting with fresh tomatoes and corn on the cob.  Here is a list of food ideas for that barbecue or potluck this weekend.  Go get that last sunburn of the year! Enjoy!!!


German Potato Salad--this would be nice with anything from the grill
Tutti Frutti Homemade Ice Cream--make this one.  Everyone will love it!
Fruit Cocktail Salad--it doesn't get easier than this.
Banana Cake--try this one in a Bundt pan and pour over Sour Cream Frosting for a gorgeous presentation
Spoon Burgers--this one would stay warm in a crock pot while you are enjoying some time on the lake
Pretzel Salad--especially nice with fresh berries
Old Fashioned Apple Cake--there were beautiful apples at the Farmer's Market last week
Summer Bean Salad--best with those amazing tomatoes
White Barbecue Chicken Sandwich--a twist on traditional barbecue sauce
Frog Eye Salad--a good make-ahead salad
Jello Jigglers--great for events with children, or for the little kid in all of us
Triple Surprise Bars--nice to have for grab and go, or car snacks

If you would like to see more summer get-together foods, try these lists:
4th of July BBQ Foods
Memorial Day Weekend Potluck Ideas
or click on the Menu tab at the top.

Jenny

Fast and Easy Mississippi Mud Bars

I am a marshmallow person.  I know there are those that aren't, I'm married to one--but for me, the fluffy, sticky, gooey, sweetness is so nice.  This isn't the best Mississippi Mud recipe I own, but it is the fastest way to get that taste without very much fuss.  (You know, for those emergency cravings.)

Fast and Easy Mississippi Mud Bars
1 chocolate cake mix
2 eggs
1/3 c. oil
2 Tbsp. water
1 (7 oz.) jar marshmallow cream
1/2 c. chocolate chips

Preheat oven to 350 degrees.  In a bowl, combine cake mix with eggs, oil and water.  Mix together--mixture will be stiff.  Spread into a greased 9x13 pan.  Bake for 12-15 min. Take out of the oven and dollop the marshmallow cream around on top of the brownies.  Spread the dollops together carefully, the warmth of the brownie will help the cream to spread.  Sprinkle with chocolate chips.  Return to the warm oven for a minute or so, then swirl the warm chocolate with a knife.  Cool (if you can wait that long) and cut into bars.

Jenny

French Cream Filling (for cakes and cupcakes)

This is fun to know how to make.  You can make your own "Ding Dongs", "Twinkies", or "Suzy Q's" (my personal favorite--more filling). Here we split cupcakes made from a box mix.

French Cream Filling
Part 1:
5 Tbsp. sugar
5 Tbsp. flour
1 c. milk
Part 1: Combine ingredients in a small saucepan and cook, stirring constantly until thick. (It will be very thick.)  Remove from heat. Cool completely. (I set mine in the fridge).

Part 2:
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
1 tsp. vanilla (or 1/2 tsp. vanilla and 1/2 tsp. lemon flavoring)
Part 2: Beat all ingredients on high speed for 5 min.

Add part 1 to part 2.  Blend well.  Put filling in a decorator tube, fitted with a wide opening tip. Insert tip from top of cupcake at an angle and fill.  Will fill 36 cupcakes, or spread between a split layer cake and cut to make your own "Twinkies".  Store any leftovers in the fridge.

Notes:  I don't like the amount of filling you get when you just inject the cupcake with filling-although this way lets you hide the fact that they are filled by frosting the top.  I prefer to slice the cupcake horizontally and fill, then replace the top. The photo has a garnish of additional cream on top.

You can make a cake mix in a sheet pan, lined with parchment paper, cut in half.  Spread half with French cream and top with the other half of the cake.  Cut into bars.

I'm not sure how well a filled cake stores.  We eat them pretty fast, but I would think you could fill it a day before.  Store in the refrigerator.

Jenny

Banana Cake

This is a lovely, old fashioned banana cake.  I used it as the base for my Founder's Day dessert. It is moist and tasty.  More on the whole dessert tomorrow!

Banana Cake
1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
2/3 c. buttermilk
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
3 mashed bananas

Combine shortening, sugar, eggs and vanilla, cream together.  Alternately add milk and dry ingredients.  Fold in bananas.  Bake in a 9x13 pan for 30 minutes at 350 degrees.  Frost with cream cheese frosting or top with banana sauce.

Jenny

Microwave Chocolate Cake

This recipe makes an 8x8 chocolate cake in about 10 minutes if you know where all of your ingredients are.  You can cut it into 9 servings (just right for us) or 12 smaller pieces.  It has a yummy sauce and I like it with ice cream.  This is an old Taste of Home recipe.

Microwave Chocolate Cake
1 1/2 c. flour
1 c. sugar
3 Tbsp. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. cold water
1/3 c. oil
1 Tbsp. white vinegar
1 tsp. vanilla

In a bowl, combine dry ingredients.  Stir in wet ingredients until well blended.  Pour into an ungreased, microwave safe 8x8 dish.  Microwave on high for 6-8 min. (Turn every 2 min if you don't have a turn table.)  Cake is done when a toothpick inserted near the center comes out clean.

Sauce:
1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. baking cocoa
1 c. very hot water
dash of salt
1 Tbsp. butter or margarine
1 tsp. vanilla

In a 1 quart, microwave safe bowl, whisk together dry ingredients, then whisk in water.  Microwave on high for 2-3 min. or until mixture boils.  Microwave 1 min. more.  Stir in butter and vanilla.  Spoon over pieces of warm cake.

Notes:  Yes, this recipe really has no eggs.  And watch the sauce carefully so it doesn't boil over in your microwave (just make sure and use a big bowl and you'll be fine). 

Jenny

Bienenstich Cake (Sting of the Bee Cake)

Yesterday was my birthday, and after consulting myself and finding no specific cake that I was in the mood for, I decided to make one that has been on my list to try for awhile.  I pulled this recipe from a cookbook in my mother-in-law's kitchen, sorry that I don't know which one.  I was intrigued by the name.  It is a yummy cake!  If you like butter (Keri, this means you), you will love this, as it is the most wonderful celebration of butter since Butter Cake.  My teenage son said, "Heaven in the mouth."  It has a crumbly texture, a crunchy topping, a velvety filling, and butter love. (as far as the photo goes, just concentrate on the cake, ignore the crazy, controlling people that think they need to protect that little candle from me...)

Bienenstich Cake (Sting of the Bee Cake)
1 c. butter (no substitutes)
2/3 c. sugar
2 eggs
3 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 c. milk

Topping:
1/2 c. butter
1 c. finely chopped almonds
1/2 c. sugar
2 Tbsp. milk
2 tsp. vanilla

Butter Cream Filling:
1 c. butter
2 c. powdered sugar
2 tsp. vanilla
2-4 Tbsp. milk or cream
1/2 c. raspberry jam

Cake: Cream butter and sugar, beat in eggs one at a time until fluffy.  Add sifted dry ingredients alternately with milk.  Spoon batter into well-greased 9 inch springform pan.

Topping: Melt butter, blend in chopped nuts, sugar, and milk, bring to a boil.  Remove from heat, add vanilla, stir and cool slightly.  Spread topping carefully over batter.  Bake at 375 degrees for 50 min.  Remove from oven and cool.  Remove ring of springform pan.  Prepare filling.

Filling: Soften butter.  Beat in powdered sugar and vanilla, and enough milk to make a nice spreading consistency.  Split cake horizontally into 2 layers.  Spread bottom layer with butter cream filling.  Top with raspberry jam.  Carefully replace top layer.  Cut into thin slices and serve.  12-16 servings.

Notes:  I had to choose between an 8 1/2 inch pan and a 9 1/2 inch pan.  I chose the 9 1/2, but when I do it again, I will choose the smaller pan, in order to make a thicker layer for splitting.  I cut out 1/2 c. butter out of the filling, and still had plenty to cover my layer.  I used plum jam.  It was yummy!  This cake is luscious, but tricky to work with: the topping makes a crisp layer of nuts on the top, the texture of the cake is coarse and tends to crumbly.  When you split the cake, use some wide spatulas to support the top.  Move it as little as possible.  The top of mine cracked, making it hard to slice.  The taste makes you forgive it, but if you can save it from cracking, then all the better.

Jenny

Old Fashioned Apple Cake

I am on an apple cake mission this fall.  This is the second cake I have tried, both delicious in their own way.  I'll share the other soon.  This is a dark, moist cake with a texture like a fruit bread.  I think it would also bake up nicely in loaf pans.  My kids inhaled it.  I will have to make it again soon, as the flavor haunts me in my empty kitchen....

Old Fashioned Apple Cake
1 c. butter or margarine, softened
2 c. sugar
3 eggs
1/2 c. water
1 Tbsp. vanilla
1/4 tsp. almond extract
2 1/2 c. flour
2 Tbsp. baking cocoa
1 tsp. baking powder
3/4 tsp. ground cardamom
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. baking soda
1/2 tsp. salt
2 medium tart apples, peeled and grated
1 c. chopped walnuts
1/2 c. semi-sweet chocolate chips

Cardamom sugar
1/2 c. sugar
1/4 tsp. ground cardamom

In a mixing bowl, cream butter, sugar, eggs and vanilla until fluffy.  Beat in water and extracts.  Combine dry ingredients; add to creamed mixture.  Stir in apples, nuts and chips.  Pour into a greased and floured 10 inch fluted tube pan. Bake at 325 for 60-70 min. or until a toothpick inserted near the center comes out clean.  Cool for 10 min; remove from pan to a wire rack to cool completely.  Combine sugar and cardamom in a blender; process 1 min.  Sprinkle 3-5 Tablespoons over cooled cake.  Store remaining sugar in an airtight container for another use.  Yield 12-15 servings.

Notes:  This is the original recipe from Taste of Home 1998.  I used oil instead of butter.  I also combined only 1/4 c. sugar with a little cardamom to use for sprinkling.  If you don't have cardamom, I am sure the cake will still be excellent.  You could use cinnamon sugar for sprinkling.

Jenny