lundi 21 avril 2014

Gingerbread Pear Loaf Cake

gingerbread pear loaf cake
Kamran Siddiqi
Yields: 8 to 10 servings
Total Time: 1 hr 20 min
Cook Time: 20 min
Oven Temp: 350

Ingredients





  • 1 1/2 cup(s) Silvana's Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) sugar, plus more for sprinkling
  • 1 stick(s) unsalted butter, melted and cooled, plus more for brushing
  • 1/3 cup(s) buttermilk
  • 2 tablespoon(s) buttermilk
  • 2 large eggs, at room temperature
  • 2 teaspoon(s) pure vanilla extract
  • 1 large ripe pear, peeled, cored, and coarsely chopped
  • 1 tablespoon(s) minced crystallized ginger, plus more for sprinkling

Directions
  1. Preheat the oven to 350 degrees F and butter a 9- by 4 1/2-inch loaf pan. In a large bowl, whisk the flour with the baking powder, baking soda, and salt.
  2. In a medium bowl, whisk the cup of sugar with the butter, buttermilk, eggs, and vanilla. Using a wooden spoon, mix the wet ingredients into the dry ingredients, then fold in the pears and ginger.
  3. Scrape the batter into the prepared pan. Sprinkle with sugar and crystallized ginger and bake in the center of the oven for about 1 hour until a toothpick inserted into the center comes out clean; loosely cover the top with foil during the last 15 minutes to prevent overbrowning.
  4. Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto a plate and invert again. Slice the cake and serve.

    Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes,apple pie recipes, and chocolate cake recipes.

Coconut Chiffon Bundt Cake with Coconut Frosting

coconut chiffon bundt cake with coconut frosting
Yields: one 10-inch bundt cake
Total Time: 2 hr 30 min
Cook Time: 30 min
Oven Temp: 350
Ingredient




Cake
  • 1 3/4 cup(s) cake flour, plus more for dusting
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 1 1/4 cup(s) sugar
  • 1 cup(s) sweetened shredded coconut
  • 7 large eggs, separated
  • 3/4 cup(s) unsweetened coconut milk
  • 1/2 cup(s) vegetable oil
  • 2 teaspoon(s) pure vanilla extract
Frosting
  • 1 1/4 cup(s) confectioners' sugar
  • 1/4 cup(s) unsweetened coconut milk
  • Toasted shredded coconut, for garnish

Directions
  1. Make the cake: Preheat the oven to 350 degrees F. Lightly grease a 10-inch Bundt pan and dust with flour. In a large bowl, sift the 1 3/4 cups of cake flour with the baking powder, salt, and 3/4 cup of the sugar. Stir in the shredded coconut. In another large bowl, whiskthe egg yolks with the coconut milk, oil, and vanilla.
  2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites until frothy, 1 to 2 minutes. With the mixer on, gradually add the remaining 1/2 cup of sugar and beat until the whites are glossy and soft peaks form, 1 to 2 minutes.
  3. Make a well in the center of the dry ingredients. Mix in the coconut milk mixture until incorporated. Stir one-fourth of the beaten egg whites into the batter, then carefully fold in the remaining beaten whites until no streaks remain. Scrape the batter into the prepared pan.
  4. Bake the cake for 45 to 50 minutes, until golden and the edges start to pull away from the pan. Transfer to a rack and let cool for 1 hour. Run a paring knife around the side of the cake to loosen it, then invert the cake onto a plate.
  5. Make the frosting: In a medium bowl, whisk the confectioners' sugar with the coconut milk until smooth. Spoon the frosting over the cooled cake, allowing it to drip down the side. Garnish with toasted shredded coconut. 

Black Magic Cake

Black Magic Cake Recipe


Black Magic Cake



Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch or 2 - 9 inch round pansChange Servings
  • directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

mardi 4 février 2014

Washington Apple Cake

Washington Apple Cake

Washington Apple Cake recipe
photo by:kraft
Here’s a cake George Washington would approve of. A moist apple cake served with sweet sour cream icing, this is a presidentially flavorful dessert.
time
prep:
20 min
total:
2 hr 25 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4
 eggs
2/3
cup  water
1/2
cup  oil
1
tsp.  ground cinnamon
1/2
cup  plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided
1
lb.  Granny Smith apples (about 3 apples), peeled, coarsely chopped
3/4
cup  powdered sugar
1
tsp.  water

Make It

HEAT oven to 350ºF.
BEAT first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until blended. Stir in apples; pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
WHISK powdered sugar, remaining sour cream and 1 tsp. water until blended; drizzle over cake. Let stand until glaze is firm.

Vanilla Snowflake Cake


Vanilla Snowflake Cake

Vanilla Snowflake Cake recipe
photo by:kraft
This elegant Vanilla Snowflake Cake is simpler than it looks and even more delicious than you'd imagine, thanks to a surprise cream filling.
time
prep:
45 min
total:
2 hr 15 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) yellow cake mix
2
pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1/4
cup  powdered sugar
1
cup  cold milk
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1/4
cup  raspberry jam, warmed, strained

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
MEANWHILE, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
BEAT remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.

Shortcut Carrot

Shortcut Carrot

Shortcut Carrot Cake recipe+
As in all good carrot cakes, fresh veggies balance the sweet cream cheese frosting. The bonus in the shortcut is the time you get back in your day.
time
prep:
30 min
total:
1 hr 30 min
servings
total:
16 servings

What You Need

1
pkg.  (2-layer size) spice cake mix
3
large  carrots, shredded (about 2 cups)
1
can  (8 oz.) crushed pineapple, drained
1
cup  chopped PLANTERS Pecans, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2
cups  powdered sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350°F.
PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.

samedi 16 novembre 2013

Strawberry Cake Recipe

Strawberry Cake Recipe




delicious magazine recipes
Ingredients:
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries


delicious magazine recipes
Method

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.