Marzipan Carrot Cake

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Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Ruth’s Rhubarb Cake

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I was rummaging through some Amish and Mennonite recipes and came across this interesting recipe for rhubarb cake. It’s not only delicious but very quick and simple as well. I’m not a food snob and from time to time will use a cake mix which is what this recipe calls for.

Ruth’s Rhubarb Cake

3 cups 1/4 inch sliced fresh or frozen rhubarb

1-3 ounce box strawberry gelatin

1 cup granulated sugar

1 cup water

1 box yellow cake mix

1-10.5 ounce bag mini marshmallows

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass baking dish.

Mix rhubarb, sugar, strawberry gelatin, and water in a saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from heat and set aside.

Grease a 9×13 inch baking pan or dish. Cover bottom of prepared dish with the mini marshmallows.

Mix the box of cake mix together as directed on the box. Pour batter over the marshmallows and spread out evenly.

Spoon the rhubarb sauce over the top of the batter.

Bake for 45 minutes.

I suggest you place a baking pan underneath ; it has a tendency to bubble over just a bit.

I serve it with slightly sweetened whipped cream.

Bananas Foster Sheet Cake

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Bananas Foster Sheet Cake

Cake:

1 1/2 cups butter, room temperature

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

1 teaspoon cinnamon

2 1/4 cups sugar

6 eggs, room temperature

3 cups ripe mashed bananas

3/4 cup sour cream

1 teaspoon rum or rum extract

1 cup chopped toasted pecans or walnuts

Cake:

Preheat oven to 325 degrees. Butter and flour a 9×13 inch baking dish; set aside.

In the bowl of a stand mixer beat until fluffy the butter and sugar.

In a bowl whisk together the remaining dry ingredients except the nuts; set aside.

Add the eggs one at a time and combine well between each addition to the cream butter /sugar mixture. In a bowl combine the mashed bananas, sour cream and rum/rum extract; set aside. Alternately add the dry ingredients and the banana mixture to the egg mixture. Evenly spread batter into prepared dish. Bake for about 1 hour or until done. It will be done when a toothpick inserted into the center comes out clean and cake springs back when lightly touched. Remove from oven. Place on rack. Using a fork poke holes all over the top of the cake.

Glaze:

1 -14oz. can sweetened condensed milk

1 -8oz. butterscotch topping

Combine all the glaze ingredients; mix well until combined.

While cake is still warm, gradually spread the glaze over the top of the warm cake. Give time for the glaze to be absorbed as you continue to add the glaze. Once all the glaze has been added to top of cake, allow to completely cool

Frosting:

1- 8oz. package cream cheese, room temperature

4 cups powdered sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1 teaspoon rum or rum extract

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 -8oz. jar butterscotch topping

A few chopped nuts for garnish- optional

Frosting:

Combine the cinnamon, salt, powdered sugar, extracts and cream cheese. Beat until smooth. Add the heavy cream and beat until thickened. Spread on cooled cake.

Dollop the butterscotch topping and drizzle over the top of the frosted cake. Using a toothpick or sharp knife swirl around through the topping and frosting to create a marbled effect. Sprinkle top with nuts if desired. Store in refrigerator

This would also be good served with a sauce of sauteed bananas, brown sugar, butter and rum on the side.

Blackberry Torten

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Blackberry Torten

Cake Base:

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon salt

1/2 lb. butter, room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

4 eggs, room temperature

3/4 cup buttermilk, room temperature

2 cups quality blackberry jam

1 cup toasted sliced almonds

Blackberry Frosting:

1/2 lb. butter, room temperature

1 lb. cream cheese, room temperature

5 cups powdered sugar

2 tablespoons lemon zest

1 teaspoon pure vanilla extract

1 cup fresh blackberries

Assembly:

1 lb. almond paste

1/2 cup toasted sliced almonds

2 quarts fresh blackberries

1 cup quality blackberry jam

Powdered sugar for dusting

Preheat oven to 350 degrees. Line bottom of a 12X18X2 inch baking pan with parchment paper; spray with nonstick spray; set aside.

In a large bowl sift the flour, baking soda, spices and salt . In the bowl of a stand mixer cream together the butter and sugar. Beat in the vanilla and add eggs one at a time; combine well. Blend in buttermilk until incorporated.

Stir in the blackberry jam and almonds.

Pour batter into prepared pan and spread out evenly with a offset spatula. Bake for about 30 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven and allow to cool completely on pan.

Using 8cm cake rings, cut parchment paper strips 1 inch taller than the cake ring and enough in length to completely go around inside circumference. Place the parchment sheet inside cake ring like a collar. Cut the sheet cake out into rings using the same size cake rings;set aside.

Roll the almond paste out into a thin sheet on parchment paper. Using the same size cake rings, cut out enough almond paste disks as there are cake cut out.

In the bowl of a stand mixer combine all the frosting ingredients until well combined and fluffy.

Assembly:

Place a collared cake ring on a cake board, serving plate or large muffin liner.

Insert a cake into the collared ring. Lightly spread a thin layer of blackberry jam over the top of the cake. Carefully place an almond paste disk over the top of the jam cover cake. Spread another thin layer of jam. Spread evenly to about a 1/2 thickness the frosting over the jam cover almond paste. Place fresh berries decoratively over the top of the frosting, gently pressing in slightly. Sprinkle some toasted almonds over the top. Place the tortens in the refrigerator to set up. Once the tortens are set, remove from refrigerator and gently slide the cake ring off the torten. Gently pull the parchment away from the sides. Dust with powdered sugar.

Apple and Potato Cake with Caramel Sauce

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Apple and Potato Cake

ingredients

Apple and Potato Cake

  • 1/4 cup mashed cooked apple
  • 3/4 cup mashed cooked potatoes
  • 1 tsp. butter
  • 1 cup sugar
  • 1 beaten egg
  • 1/2 cup sultanas
  • zest of 1 lemon
  • 2 cups self rising flour
  • 1 tsp. nutmeg
  • Topping:
  • 1 cup all purpose flour
  • 3/4 cup melted butter
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon
  • Mix well together.
  • Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
  • Leave to cool in baking dish.

Caramel Sauce

  • 3/4 cup heavy cream
  • 1/4 cup butter, cut into small pieces
  • 1 1/2 cups sugar
  • 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Cinnamon Spiced Pumpkin Bread

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Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Blackberry Cheesecake

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Let chilled cheesecake stand for twenty minutes before serving. Slice with hot knife, wiping clean before each slice.

ingredients

  • 9×3 inch round cake pan with removable bottom
  • 2 cups crushed graham cracker or vanilla wafer cookies
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 1/2 lbs cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tsp. vanilla extract
  • 5 large eggs, room temperature
  • 2 pints blackberries
  • 1/4 cup Blackberry jam

directions

  • 1

    Preheat oven to 350 degrees.

  • 2

    Butter a 9×3 in cake pan with removable bottom well. Cut a piece of parchment paper to fit the inside edge on pan extending 3-4 inches over the top of pan. Wrap inside buttered pan and spray the parchment with cooking spray. Wrap the pan bottom and up sides with two layers of foil. Set aside.

  • 3

    Combine the crust ingredients, graham cracker crumbs,2 tablespoons sugar and the 2 tablespoons melted butter. Press into bottom of pan. Bake until crust begins to brown. Allow to cool completely.

  • 4

    In a stand mixer, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl often. In a separate bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar to cream cheese mixture, mix until smooth. Add sour cream and vanilla, blend until smooth on low. Add eggs one at a time until just combined. Do not overmix.

  • 5

    Pour the cream cheese filling into the prepared pan. Set pan inside a larger shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up the sides. Bake 45 minutes; reduce temperature to 325 degrees. Continue to bake until cake is set and slightly wobbly in the center, about 30 minutes more. Turn off oven ; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours , overnight even better. Before unmolding, run a knife around the edge of the cake, between parchment and pan. Push the bottom up gently as side slides down.Peel parchment away from outside of cheesecake. Arrange the berries on top of cheesecake. Warm the blackberry jam to liquify and brush over top of berries. Dust with powdered sugar.