DEAR HELOISE: Your recipe for war cake ... - The Courier

Kasper
Home

DEAR HELOISE: Your recipe for war cake ... - The Courier

DEAR HELOISE: Your recipe for war cake ... - The Courier

Posted: 03 Dec 2020 12:00 AM PST

Fleur de Lolly column: Family favorite autumn cake recipes - Gaston Gazette

Posted: 06 Nov 2020 12:00 AM PST

Autumn is a great time to try new dessert ideas. I hope you enjoy these recipes. They're three of my family's favorites.

AUTUMN SPICE POUND CAKE
This pound cake is fantastic when served with hot coffee or tea. I also wouldn't turn down a glass of cold milk alongside my serving! The warm spices are perfect for this time of year.

• 1 cup butter, softened
• 2 cups of sugar
• 5 eggs
• 3 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Preheat oven to 325 degrees F. Cream butter and gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and spices; gradually add to creamed butter and sugar, alternatively with the milk, beginning and ending with flour mixture. Stir in vanilla and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake for 65 minutes or until a cake tester inserted into the cake center comes out clean. Cool in pan 10 minutes.

Remove from pan and cool completely before adding the glaze, if using. For a glaze, combine cup powdered sugar with 1 tablespoon milk. Whisk until smooth. Add more milk, a little at a time, until the glaze drips easily from a spoon. Carefully drizzle glaze over the cake.

DUTCH SORGHUM CAKE
If you're looking for a not overly sweet cake with lots of fall flavors, you'll enjoy the sorghum syrup's subtle flavors.
• 1 cup sugar
• 1 cup shortening
• 1 cup sorghum syrup
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 cup raisins
• 1 cup chopped dates
• 1 cup toasted pecans

Preheat oven to 325 degrees. Beat sugar and shortening at medium speed with an electric mixer until fluffy. Stop the mixer and add sorghum; beat just until blended. Add eggs, 1 at a time, beating until blended after each blended.

Combine flour and next 4 ingredients; gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the raisins, dates and pecans. Spoon the batter into two greased (with shortening) and floured 9-inch pans.

Bake at 325 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack (about 45 minutes). Drizzle each cake with Coffee Glaze.

Coffee Glaze
Whisk together 1 cup powdered sugar and 1 tablespoon coffee in a small bowl until smooth. Makes about 1 cup.

Adapted from The Southern Cake Book by Southern Living
FRESH APPLE CAKE
This is one of my favorite cake recipes given to me by my dear friend Juanee years ago. If you're ever in Fyffe, stop by her bakery, Main Street Bakery & Catering Company, and tell her Lolly sent you!

• 1 cups vegetable oil
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 3 cups self-rising flour
• 1 teaspoon cinnamon
• 3 cups peeled, chopped apples (whatever kind you like best, I used Fuji)
• 1 cup chopped pecans

Mix the oil, sugar, eggs and vanilla in a large bowl. Add flour a little at a time. Mix in cinnamon. Fold in apples and pecans. Pour into well-greased and floured bundt pan. Bake for 1 hour at 350 degrees.

Topping
• 1 cup brown sugar
• 1/4 cup milk
• 1 stick unsalted butter

Combine brown sugar, milk and butter in a saucepan. Bring to a boil and boil for 1 minute. Pour hot glaze over hot cake.

Leave in pan for 2 hours, then carefully release onto a cake plate.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.

Orange and pomegranate cake recipe - Telegraph.co.uk

Posted: 02 Dec 2020 03:08 AM PST

Serve thin slices of this with Greek yogurt for pudding. It's very, very moist, so be careful when moving it on to a plate.

Prep time: 20 minutes | Cooking time: 50 minutes

SERVES

Eight

INGREDIENTS

For the cake

  • 50g wholemeal breadcrumbs
  • 100g ground almonds
  • 175g soft light-brown sugar
  • 2 tsp baking-powder
  • finely grated zest of 1½ oranges
  • 215ml olive oil, plus more for the tin
  • 4 eggs, lightly beaten

For the syrup

  • Juice of 1 orange
  • 100ml pomegranate juice (pure juice, not 'pomegranate juice drink')
  • 1 tbsp pomegranate molasses
  • 2 tbsp runny honey

To serve

  • Seeds from ½ pomegranate

METHOD

  1. Mix together the breadcrumbs, almonds, sugar and baking-powder. Add the zest, 215ml olive oil and eggs, and stir well.
  2. Pour the batter into an oiled springform cake tin 20cm in diameter. Put it into a cold oven and set the heat to 190C/180C fan/gas mark 5. Bake for 45 to 50 minutes, until the cake has browned and a skewer inserted into the middle comes out clean.
  3. Meanwhile, gently heat all the syrup ingredients together. Stir a little until the honey has melted, then increase the heat and simmer for five minutes. You should end up with about 100ml of syrup.
  4. When the cake is cooked, pierce the surface all over and slowly pour on the syrup, allowing it to sink in. Leave to cool completely in the tin. It will sink a little in the middle, but don't worry – this makes a lovely dip in which the pomegranate seeds can lie. Scatter the seeds on top just before serving.

Recipe from A Change of Appetite by Diana Henry (Mitchell Beazley, £30). Order your copy from books.telegraph.co.uk


from What to Cook https://ift.tt/36Az6Ir
google-playkhamsatmostaqltradent