Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
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Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Pineapple Upside-Down Cake
1/2 cup butter
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Lemon-Ginger Bundt Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
Pumpkin Layer Cake
1 cup (2 sticks) unsalted butter, softened, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
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