[CAKE-RECIPE] guava chiffon cake
* Exported from MasterCook *
GUAVA CHIFFON CAKE (nectar) - allrecipes
Recipe By : Laura Sacks
Serving Size : 0 Preparation Time :0:00
Categories: Cakes - Fruit Cakes - Layer
Amount Measure Ingredient -- Preparation Method
2 1/4 cups all-purpose flour
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
Prep Time: 20 Min * Cook Time: 25 Min *Ready In: 45 Min
Yield 3 cake layers
Preheat oven to 325 degrees F (165 degrees C). Prepare three 9 inch
cake pans by lightly greasing them, dusting with flour, and shaking
out the excess.
Sift together the flour with 2/3 cups of sugar, the baking powder,
and salt into a large bowl. In a separate bowl, beat together the
oil, water, nectar, yolks, vanilla, and lemon zest until well
combined. Pour the yolks into the flour, and mix until the batter is
smooth, mix in food coloring until desired shade is reached. Beat
together egg whites with the cream of tartar in a clean bowl until
soft peaks form. Gradually add the 1/2 cup of sugar, and beat until
stiff. Gently fold whites into batter. Pour into prepared cake pans.
Bake in preheated oven until a toothpick inserted into the center
comes out clean, about 25 minutes. Run a metal spatula or small knife
around the edges of the cake to loosen, and allow to cool in the pans
for 10 minutes before inverting onto a cooling rack.
Servings Per Recipe: 15
COMMENTS
Please use cake flour instead of all-purpose. At least half the
quantity. Also, did not use red food coloring- no reason to make it
schmancy for internal use. However for a party that would be festive!
Delicious! I frosted with a pineapple-cream cheese frosting, which
was delicious, but I would like to try with guava glaze and whipped
cream like some other reviewers.
My DH absolutely loves this cake. Since discovering this recipe I
have made it four times in two months lol. I made a glaze to go in
the middle for a little extra quava flavor but my dh thought it was
too bitter so I mixed the glaze with some cream cheese frosting and
wow it was fantastic. Making it for his birthday again today. One to
keep for sure.
Made this as my own birthday cake and loved it!! I frosted it with
whipped cream and made some guava glaze to go in the middle and on
top. Everyone loved it and I ended up making it just a week later for
20 people. For the glaze I used 1 c. guava concentrate thickened by 2
T. corn startch and 2 T. water. Thats enough to put between 3 layers
and go on top.
I made this 5 times in the past week. I wanted guava chiffon cake
w/whipped cream and guava topping. Cake flour is the only way to go
to get the light, fluffy chiffon. All-purpose flour creates a denser
and sometimes fallen cake. Use frozen guava juice concentrate (or
passion fruit) in batter for a stronger flavor. 1 c. of egg whites is
enough (6 jumbo/7 large eggs), just beat them until very stiff to
hold volume. If not beaten long enough, you'll have baked guava
pudding. For guava topping, the ideal recipe is 1 c. concentrate
thickened on stove with previously mixed 1 T. corn starch and 2 T.
water. I only had guava pulp (Goya brand) available and made my own
concentrate: 2 c. guava pulp with 1/4 c. sugar to reduced to 1 c. I
thickened with the corn starch/water mixture.* When desperate, thin
some guava jam with water, and it works fine! *Using the reduced pulp
in the cake makes for a flavorful though denser cake, more like guava
bread. I wouldn't recommend it if you want a real chiffon.
The cake was moist and light, but needed a little something more. I
decided to try and duplicate the way the cake is served from this
well known Hawaiian Bakery in LA. I began by making a filling
combining 2 cups guava nectar and 1/4 cup sugar. Bring to a boil and
remove from heat. Blend in 1/4 cup cornstarch mixed with a small
amount of water. Let cool. Frost each layer with whipped cream and
some guava filling. You can then frost the entire cake with whipped
cream. For color, you can also spread some of the filling on the top
of the cake. Chill before serving. Not exactly the same as the
Hawaiian bakery, but close enough to satisfy my tastebuds.
This is a very light cake especially when frosted with a whipped
cream frosting. In fact, you can eat at least twice as much! Makes
for such a pretty pink birthday cake.
Description:
"Moist and fluffy with a tropical twist. Great for a Hawaiian
style party!
[CAKE-RECIPE] vanilla malt icing
* Exported from MasterCook *
VANILLA MALT ICING - chow.com
Recipe By : Aida Mollenkamp
Serving Size : 0 Preparation Time :0:00
Categories: !! 5 or LessCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
3 sticks unsalted butter -- (12 ounces) at room temperature
1 1/2 cups powdered sugar
3/4 cup malted milk powder
1/2 cup whole milk -- at room temperature
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
Total: 10 mins
Active: 10 mins
Makes: 4 cups
What to buy: Malted milk powder is a natural sweetener made from
barley malt, wheat, and milk, and is the key ingredient in malted
milk shakes. Look for it next to the powdered chocolate milk and
other drink mixes at your local grocery store.
Game plan: The frosting will last up to 1 week when stored in an
airtight container in the refrigerator.
Combine butter and sugar in the bowl of a stand mixer fitter with a
paddle attachment, and beat on low speed until sugar is incorporated.
Increase speed to medium high and beat until mixture is light and
whipped, about 3 minutes. Stop the mixer and scrape down the sides of
the bowl and the paddle.
Add remaining ingredients and return to low speed until ingredients
are incorporated. Increase speed to medium high and continue whipping
until frosting is evenly combined and light, about 3 minutes. Use to
frost cakes, cupcakes, or cookies.
delicious! 1/3 of this batch (only made 1/3 of the recipe) frosted 24
cupcakes. added a bit extra confectioner's sugar to get it to the
right texture. easy too.
I think next time I will cut back on the amount of butter. It was
very good and got rave reviews from my tasters. I liked the malty
taste and aroma. Instead of the chocolate malt cake I used a French
vanilla box mix (I'm really NOT a baker at all!) and put whipped milk
chocolate frosting and a layer of crushed chocolate covered malt
balls in between the layers of the cake. I frosted the top and sides
with this vanilla malt frosting and stuck whole egg shaped malt balls
around the sides (it was an Easter birthday). I saved the other hlaf
of this icing recipe to use later on cupcakes.-COLLAPSE
Nice buttery & malty frosting. Try cutting down the butter to 1 1/2
sticks and adding 1/2 cup extra powder sugar gives it a bit more
stiffness & body to frost the cake.
Description:
"Vanilla frosting is the ultimate topping for cakes or cupcakes.
Here the classic is revved up with some malt powder, for a twist so
tasty we stole a few spoonfuls of frosting to eat straight up."
Source:
"http://www.chow.com/recipes/12215-vanilla-malt-frosting";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 4-11"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4134 Calories; 297g Fat (63.6%
calories from fat); 31g Protein; 351g Carbohydrate; 1g Dietary Fiber;
804mg Cholesterol; 1634mg Sodium. Exchanges: 1/2 Non-Fat Milk; 59
1/2 Fat; 23 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] lemon cream cheese icing
* Exported from MasterCook *
LEMON CREAM CHEESE ICING - DianaRattray
Recipe By : Diana Rattray,
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes - Frosting/Icing/Filling
Amount Measure Ingredient -- Preparation Method
4 ounces cream cheese -- softened
4 ounces butter -- softened
3 1/2 cups powdered sugar
2tablespoons fresh lemon juice
1 teaspoon finely chopped lemon zest -- (1 to 2)
Combine all ingredients; beat until fluffy.
This recipe makes enough to frost and fill a layer cake or frost a
tube or bundt cake.
Description:
"Use this frosting to frost and fill a layer cake or frost a Bundt cake."
Source:
"http://southernfood.about.com/od/icingrecipes/r/bl61106c.htm";
S(formatted by Deirdre Dee):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2850 Calories; 132g Fat (40.7%
calories from fat); 10g Protein; 424g Carbohydrate; trace Dietary
Fiber; 373mg Cholesterol; 1276mg Sodium. Exchanges: 1 Lean Meat; 0
Fruit; 25 1/2 Fat; 28 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] double chocolate rum cake
* Exported from MasterCook *
Double Chocolate Rum Cake
Recipe By :Anne Byrd
Serving Size : 0 Preparation Time :0:00
Categories: bundt cake mix
chocolate
Amount Measure Ingredient -- Preparation Method
1package chocolate cake mix -- w/o pudding
1package chocolate instant pudding and pie filling
3/4cp water
1/2cp dark rum
1/2cp vegetable oil
4 large eggs
6 ounces semisweet chocolate chips
**Sauce
1/2cp seedless raspberry jam
1/4cp dark rum
**SHINY CHOCOLATE GLAZE
2tablespoons butter -- melted
2tablespoons unsweetened cocoa -- American style (Hershey)
1/4cp heavy whipping cream
1 cp powdered sugar -- sifted
2 teaspoons vanilla
Spray 12 cup bundt pan with vegetable spray & dust with
flour. Preheat oven to 350 degrees. Set rack in middle of oen.
Cake: Dump all ingredients execept chocolate chips into bowl & mix
for 2 minutes. Fold in chocolate chips. Pour into prepared
pan. Bake at 350 for 50-55 minutes or until done. Whend one, let
cool for 10-20 minutes and invert onto cake. Poke holes into cake &
pour sauce over cake.
SAUCE: Heat raspberry jam until it becomes liquid, mix rum into jam
SHINY CHOCOLATE GLAZE Melt butter in small saucepan, add cocoa &
crem. Cook, stirring until it starts to thicken, do not boil. In a
bowl, have the powdered sugar & vanilla ready. Pour chocolate
mixture into bowl & stir until sugar is ncorporated into
chocolate. Pour over cake. Cool completely before cutting.
Description:
"Another keeper -- soo good!"
Source:
"Cake Mix Doctor"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4948 Calories; 284g Fat (49.7%
calories from fat); 60g Protein; 587g Carbohydrate; 25g Dietary
Fiber; 992mg Cholesterol; 4935mg Sodium. Exchanges: 3 1/2 Lean Meat;
1/2 Non-Fat Milk; 53 1/2 Fat; 38 1/2 Other Carbohydrates.
NOTES : American cocoa is preferable, but Dutch cocoa is accpetable.
If you decide, like I did that you are tired & besides you know more
than the author of the book & don't sift the powdered sugar for the
glaze & find that you end up with itsy-bitsy lumps in the glaze that
you can't get rid of, no matter how much you beat it. Pour it on
anyway & sprinkle chopped walnuts on top -- it will hide the lumps just fine!
Cake mix without the pudding is preferable (Duncan Hines). If you
don't have that on hand than the pudding in the mix will just be a
little heavier Can use devil's food cake mix too.
Variations: Did not use sauce any time I made this as I neer had the
raspberry jam on hand (1) substituted rum extract for the vanilla in
the glaze (2) substituted rasperry chocolate chips in the batter &
substituted 1/2 tsp raspberry extract for the vanilla in the glaze
(3) heated the water in the cake & dissoled 3 TBSP instand coffee;
substitutded coffee extract for the vanilla in the glaze.
Deirdre Dee * zo...@execpc.com
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] peaches & cream cake
* Exported from MasterCook *
MARY LOU WEYLER'S PEACHES & CREAM CAKE - LouisvilleCourierJournal
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories: !! BlueRibbon Cakes - Frosting/Icing/Filling
Cakes - Fruit Cakes - Layer
Amount Measure Ingredient -- Preparation Method
Cake:
1cup unsalted butter -- softened
2 cups sugar
6 large eggs at room temperature
3 cups soft wheat flour (such as White Lily)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1cup buttermilk
2 teaspoons vanilla
Meringue layer:
3/4 cup plus 2 teaspoons sugar
1cup chopped pecans -- toasted
4 egg whites
1/8 teaspoon cream of tarter
1 Pinch salt
Peach filling:
1 3/4cup dried peaches
1 1/2 cups water
1/4 cup sugar
2tablespoons light corn syrup
Buttercream frosting:
1 1/4 cups unsalted butter -- softened
2 pounds powdered sugar -- sifted
2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cups whipping cream
If you can't find dried peaches, combine dried apricots and pears, or use
apricots only, for the filling.
To make the cake: Grease and flour 2 10-inch cake pans. Heat oven to 325
degrees.
Beat butter in a large mixing bowl at medium speed with an electric mixer
until creamy; gradually add 2 cups sugar, beating well. Add eggs, 1 at a
time, beating until blended after each addition.
Combine flour, baking powder, baking soda and salt. Add flour mixture to
butter mixture alternately with buttermilk, beginning and ending with flour
mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Pour batter into pans and bake for 30 to 35 minutes, or until a toothpick
inserted in the center comes out clean. Cool in pans on wire rack for 10
minutes. Remove cake layers from pans and let cool completely on racks.
To make the meringue: Grease a 10-inch springform pan; line the bottom with
aluminum foil and sprinkle the foil with 2 teaspoons sugar. Set aside.
Position a metal blade in the bowl of a food processor and add the pecans
and 3/4 cup sugar. Process until the pecans are finely ground, stopping
once to scrape down the sides; set aside.
Combine egg whites, cream of tartar and pinch of salt. Beat at high speed
with an electric mixer until soft peaks form. Fold in pecan mixture. Spread
in prepared pan. Bake at 250 degrees for 1 hour and 30 minutes to 1 hour
and 45 minutes or until thoroughly dry. Cool completely in pan on a wire
rack and carefully remove from pan. Remove foil.
To make peach filling: Combine fruit and water in a medium saucepan and
bring to a boil. Cover, remove from heat and let stand 30 minutes or until
peaches are soft.
Add sugar and syrup and bring to a boil. Reduce heat and simmer 30 minutes
uncovered, or until most of the liquid evaporates. Remove from heat.
Position the metal blade in the bowl of a food processor. Add peaches and
process until smooth, stopping once to scrape down the sides of the bowl.
Cool before using.
Makes 2 cups.
To make buttercream frosting: Beat butter, 1 cup powdered sugar and
flavorings. Beat at medium speed until blended. Add remaining powdered
sugar to the butter mixture, alternately with whipping cream, beating well
after each addition. Beat at high speed until mixture is smooth and of
spreading consistency.
To assemble the cake: Place 1 cake layer on a cake plate and spread with
half of the peach filling. Spread 1 cup frosting over filling and top with
meringue. Spread remaining filling over meringue layer, and spread 11/2
cups frosting over filling. Top with remaining cake layer. Spread top and
sides of cake with remaining frosting, as desired. Chill 2 to 3 hours.
Decorate cake as desired.
Serves 10.
MARY Lou Weyler doesn't consider herself tough competition in the cake
contests at the Kentucky State Fair.
"I'm not a cake person; I just can't decorate," says the Elizabeth, Ind.,
baker. "I do more with pies."
Weyler won a blue ribbon for the blueberry peach pie that she made with the
peaches that came from her peach trees.
She also won with a cake -- one of more than 4,600 entries in the culinary
competition at the Kentucky State Fair this year. Her "peaches-and-cream"
cake took a blue ribbon in the category that most people call "favorite
cake" -- the one the entry book calls "Your Favorite Cake, Any Kind Not
Mentioned Above."
The cake competition has 20 different categories. "Favorite cake" arouses
more interest than the others because
[CAKE-RECIPE] GA peach poundcake
* Exported from MasterCook *
GA Peach Pound Cake
Recipe By : Peggy Trowbridge Filippone
Serving Size : 0 Preparation Time :0:00
Categories: !! Church BakingCakes
Amount Measure Ingredient -- Preparation Method
1cup butter or margarine -- softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches -- pitted and chopped
Original recipe yield: - 10 inch tube pan
PREP TIME 20 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 30 Min
SERVINGSAbout scaling and conversions
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube
pan and coat with white sugar.
In a large bowl, cream together the butter and sugar until light and
fluffy. Add the eggs one at a time, beating well with each addition,
then stir in the vanilla. Reserve 1/4 cup of flour for later, and
sift together the remaining flour, baking powder and salt. Gradually
stir into the creamed mixture. Use the reserved flour to coat the
chopped peaches, then fold the floured peaches into the batter.
Spread evenly into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick
inserted into the cake comes out clean. Allow cake to cool in the pan
for 10 minutes, before inverting onto a wire rack to cool completely.
http://www.recipes-from-friends.com/cake2/index.htm
lotsa pound cake recipes
2 peaches = 1 mango
This is a Keeper! Just delicious. Do make with sugar for wonderful
crust. I added a few more peaches because I love them so but not
necessary. I'm making lots to freeze
Wonderful Recipe! I'm going to make it again tonight and freeze them
to have this winter! Thanks! FYI-I've since taken one out of the
freezer and let it thaw and it was still wonderful!
This cake was fantastic! I made it with apples and blueberries, and
it was delicious! The blueberries were especially pretty once the
cake was sliced. Like others said, the cake didn't easily come out of
the greased pan, but once I buttered and sugared the pan, it came out
much better. Also, the sugar makes a sweeter, browner crust.
Very easy to make, a rich and moist cake.
I have made this twice now - once with peaches and once with
nectarines. It is definitely better with peaches, in case you're
considering that substitution. And I couldn't find any comments about
whether to peel the peaches, so I didn't, and my husband couldn't
believe I had left the skins on. They just sort of melt in. This cake
does NOT need any sort of topping, other than maybe a scoop of
vanilla ice cream. I did make the caramel syrup some reviewers
suggested, but it was totally unnecessary. This is a definite
favorite in my house now, so since peaches are out of season, I'm
going to have to try it with canned instead of fresh. Delicious!!!
I loved this recipe. My husband hates butter (what a wierdo!) and he
found it a little rich, but to me that's perfect. I'll use this again
- and maybe try it with other fruit in season. Thanks for the post!
Thought this was great! I make two loaves out of the recipe and I've
already made it three times. (Freezes well too.) I used the advice of
a few members and added a tsp. of almond extract. It really added a
wonderful flavour. Will definitely be a keeper in my recipe box!
Superb!! Really wonderful texture and flavour. I don't think it
matters what kind of peaches as long as they are ripe and juicy. I
just bought a huge case here in Canada and don't even know where they
came from, but probably not Georgia peaches, anyways very good thank
you, will make again and might a few nuts...
I used nectarines as I didn't have any peaches. Once I'd pitted the
nectarines I brushed the flesh with some lemon juice . I didn't have
a tube tin so I made this in 2 loaf pans. Very moist cake with a very
smooth texture. Thanks
I really loved this cake fresh out of the oven, served with homemade
ice cream. I'm giving it a 4 because it didn't taste quite as good
the next day, with no ice cream! But it was very moist and I
absolutely loved it that first night! I will probably add another
peach to it next time. Also, it took 90 minutes to bake for me.
We enjoyed this recipe, but it seemed to be missing a topping. Our
favorite was a peach/raspberry sauce. I made it using 2 cups fresh
peaches, 2 cups frozen raspberries, 1/2 tbsp cornstarch and 1/2 tsp
Splenda. Just cook it until thick and put over the pound cake.
I live in the heart of Ga peach country..in fact, have an orchard 4
miles from my house! This recipe was a HUGE hit at my church dinner.
EVERYONE wante the recipe, but I was ready..took copies with me after
sneaking a taste before leaving the house! Great
[CAKE-RECIPE] apricot hazelnut tortr
* Exported from MasterCook *
Apricot Hazelnut Torte - TOH
Recipe By :
Serving Size : 13Preparation Time :0:00
Categories: !! BlueRibbon Cakes
Amount Measure Ingredient -- Preparation Method
1cup hazelnuts -- ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs -- separated
2tablespoons water
1 teaspoon vanilla extract
1cup sugar -- divided
2 cups whipping cream
1/4 cup confectioners' sugar
2/3 cup pureed canned apricots
1/2 cup apricot jam -- warmed
Whipped cream -- optional
sliced apricots -- optional
Hazelnuts -- whole or chopped optional
Husband Gerry and I, married 36 years, love it
when our children and grandchildren visit. One
cake that gets "oohs" and "aahs" from the family
every time is this luscious torte. It's as light
as a feather and tastes heavenly. Plus, it looks
so beautiful, it's perfect for special occasions.
SERVINGS 12-14
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
In a bowl, combine hazelnuts, flour, baking
powder and salt; set aside. In a mixing bowl,
beat the egg yolks, water and vanilla until
lemon-colored. Gradually add 3/4 cup sugar; set
aside. In another mixing bowl, beat egg whites
until soft peaks form. Add remaining sugar, 1
tablespoon at a time, beating until stiff peaks
form. Fold a fourth of the dry ingredients into
egg yolk mixture. Repeat three times. Fold in egg white mixture.
Line two greased 9-in. round baking pans with
waxed paper; greased the paper. Spread batter
evenly into pans. Bake at 350° for 20-25 minutes
or until cake springs back when lightly touched.
Cool for 10 minutes before removing from pans to
wire racks to cool completely.
In a mixing bowl, beat cream and confectioners'
sugar until stiff peaks form. Fold in apricots.
Split each cake into two layers. Spread filling
between layers and over sides of torte. Spread
jam over top. Garnish with whipped cream,
apricots and hazelnuts if desired. Store in the
refrigerator. Yield: 12-14 servings.
Source:
"http://recipes.tasteofhome.com/eRMS/secure/recp.aspx?recid=14080";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 334
Calories; 22g Fat (57.3% calories from fat); 5g
Protein; 32g Carbohydrate; 1g Dietary Fiber;
115mg Cholesterol; 198mg Sodium. Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from
flying over your head, but you can prevent them
from building their nests in your hair Deirdre Dee (zosha)
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[CAKE-RECIPE] banana cake
* Exported from MasterCook *
Banana Cake - BananaRecipesFromJamaica
Recipe By :Banana Recipes From Jamaica
Serving Size : 0 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient -- Preparation Method
cake
1/2 cup butter -- 1 stick
1cup sugar
2 eggs
3 ripe bananas -- pureed
2 cups flour
1/2 teaspoon nutmeg
1 teaspoon bicarbonate of soda -- baking soda
1/2 cup cashew nuts -- chopped
Merringue
4 egg whites
1cup sugar
2Tablespoons light rum
Cream butter & sugar; beat in eggs one at a time. Fold in mashed
bananas & flour sifted with soda & nutmeg. Add cashew nuts. Bake
about 50 minutes in lined, greased cake tin.
zosha's notes: skip the "lining", just butter & flour. Generally a
cake tin would mean an 8" round cake pan. You could make it in a
loaf pan as well. The meringue is obviously part of the cake, but it
doesn't say what you are supposed to do with it. I suspect that it
is one of those things you are supposed to know. So here is my guess
... spread the meringue after the cake has cooked & cooled and bake a
little while longer.
Meringue: beat egg whites, add sugar & rum gradually and continue
beating until mixture holds a peak.
Source:
"1965 * Jamaica Festival of Culinary Arts Competition"
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Per Serving (excluding unknown items): 3556 Calories; 105g Fat (26.7%
calories from fat); 53g Protein; 593g Carbohydrate; 7g Dietary Fiber;
672mg Cholesterol; 1305mg Sodium. Exchanges: 12 1/2 Grain(Starch); 3
1/2 Lean Meat; 19 1/2 Fat; 27 Other Carbohydrates.
NOTES : from zosha's files * formated by Deirdre Dee * posted to
BlueRibbonRecipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] unburned chocolate pound cake
* Exported from MasterCook *
Unburned Chocolate Pound Cake
Recipe By :Catherine Hanley
Serving Size : 20Preparation Time :0:00
Categories: blue ribbon bundt
chocolate pound cake
Amount Measure Ingredient -- Preparation Method
3 cp flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2cp unsweetened cocoa powder -- preferably
American (Hershey's)
1/2cp shortening
1 cp butter -- softened
3 cp sugar
5 eggs -- room temperature
1 teaspoon vanilla
1/2cp milk
3/4cp buttermilk
Preheat oven to 325F. Generously grease & dust a 10" tube pan with
cocoa. Sift flour, baking powder, salt & cocoa powder into a medium
size bowl. In a large bowl, cream shortening & butter to blend;
gradually add sugar, beating until light & fluffy. Add eggs, one at a
time, beating well after each addition. Add vanilla. Alternate
flour mixture, milk & buttermilk, beating until batter is smooth &
well-blended. Pour batter into prepared pan. Bake in preheated oven
1 1/4 hours or until a wooden pick inserted into center comes out
clean. Cool in pan on a wire rack 15 minutes. Invert on a serving
plate. Cool compteley before serving. Makes 1- 10" cake
Description:
"Amy A Jackson Gilbert, SC * South Carolina State Fair"
Source:
"Blue Ribbon Winners: America's Best State Fair Recipes"
Copyright:
"HP Books * Los Angeles CA * 1985"
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Per Serving (excluding unknown items): 302 Calories; 12g Fat (34.2%
calories from fat); 4g Protein; 46g Carbohydrate; 1g Dietary Fiber;
67mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : Amy Jackson's chocoholic husband Allen is her office taste
tester. At his suggestion, she substituted buttermilk for part of
the liquid in hr original chocolate poundcake. They developed a
winner that was awarded a blue ribbon the first tie she entered the
state fair, competing against Deep South poundcake experts.
Thought: substitute buttermilk & some flour for sourdough?
Deirdre Dee * zo...@execpc.com
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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[CAKE-RECIPE] cranberry upside down cake
* Exported from MasterCook *
Cranberry Upside Down Cake
Recipe By :Mariam Jacobs: The Brown Bag Lunch Cookbook
Serving Size : 0 Preparation Time :0:00
Categories: Desserts
Amount Measure Ingredient -- Preparation Method
1 tablespoon unsalted butter
1cup light brown sugar
4 cups cranberries -- frozen or fresh, washed, picked over
2 1/2 cups unbleached all-purpose flour
1 1/2 cups brown sugar
3 teaspoons baking powder
1 lemon -- zest
1cup 2% low-fat milk
2 eggs
1/2 cup applesauce
1/4 cup extra-light-tasting olive oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1. Preheat the oven to 350F. Generously grease a 9-by-13-inch baking pan.
2. Sprinkle 1/2 cup of the brown sugar over the pan. Sprinkle the
cranberries over that and top with the remaining 1/2 cup of sugar.
Cover the pan tightly with aluminum foil. Bake the berries for 30
minutes. Take the pan out of the oven and remove the foil carefully
(steam will escape).
3. Meanwhile, put the flour, 1 1/2 cups of brown sugar, baking
powder, and lemon zest in a food processor fitted with the steel
blade. Process until well blended.
4. Add the milk, eggs, applesauce, oil, and extracts. Let the food
processor run for 1 minute, scraping the sides down occasionally
Spoon the batter over the cranberries and smooth out gently.
5. Bake the cake for 35 to 45 minutes, or until a wooden toothpick
inserted in the center comes out clean.
6. Remove the cake from the oven and run a spatula around the edge.
Invert the cake onto a serving plate, leaving the pan over the cake
for a few minutes. Serve hot, warm, or cold.
VARIATION: Almond Cranberry Upside-Down Cake:
After the cranberries are baked, sprinkle 1/4 cup slivered almonds
over them, before pouring in the batter. Omit the lemon zest and
replace the lemon extract with 1/2 teaspoon of almond extract.
Cuisine:
"{Posted}"
Source:
"Brown Bag Lunch Cookbook: Great Choices for Healthy Lunches in
Today's Fast-Paced Work Environment"
Copyright:
"2004 for Globe Pequot ISBN: 0762727586"
Yield:
"15 pieces"
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Per Serving (excluding unknown items): 3522 Calories; 81g Fat (20.2%
calories from fat); 53g Protein; 669g Carbohydrate; 18g Dietary
Fiber; 473mg Cholesterol; 1877mg Sodium. Exchanges: 14 1/2
Grain(Starch); 1 1/2 Lean Meat; 5 Fruit; 1 Non-Fat Milk; 15 Fat; 23
1/2 Other Carbohydrates.
NOTES : I brought this cake to a Christmas gathering and it was a
huge success. The jewel-like cranberries end up on top and the cake
is delicious. You can also place the traditional pineapple on the
bottom of the pan. It is a sweet cake, so a little goes a long way.
Recipes MAKES 15 PIECES
Nutr. Assoc. : 0 0 0 5738 0 0 0 0 0 0 986 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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