This Irish Soda Bread is delicious! Don’t let the “bread” scare you off! It is a no-yeast sweet bread!
This is from a post I did in 2017
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Tag: baking
Lemon Currant Scones
I love scones. Crispy on the outside, flaky inside. There is a trick to making a good scone I think. Not too much handling of the dough. Like a pie crust. I am not an expert but I like to make them & keep them in the freezer. When I want to eat one, I just pop it in the microwave briefly so it is just defrosted & not over-done.
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Goldie’s Kamish
My grandmother & mom made this Kamish Broit recipe & it is a bit different then the usual ones!
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Pumpkin Walnut Cake **the walnuts are optional
I cut the recipe for this pumpkin cake out of a magazine in 2002. I love this cake so much that I have the paper in a clear plastic sleeve so that it doesn’t get ruined! It is perfect for pumpkin lovers & even if you don’t love pumpkin, you might find that you like this cake. …The pumpkin flavour is so subtle. Continue reading “Pumpkin Walnut Cake **the walnuts are optional”
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Irish Soda Bread
This Irish Soda Bread is delicious! Don’t let the “bread” scare you off! It is a no-yeast sweet bread!
This is from a post I did in 2017
Continue reading “Irish Soda Bread”Share this:
Banana Bran Muffins
Again I had brown bananas in the fruit bowl & I had just bought some bran & wheat germ to make a bread….& I LOVE BRAN MUFFINS so…. I baked some banana bran muffins!
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Pumpkin Cinnamon Buns
I have to use up the huge can of pumpkin puree I opened…so here is one of the recipes I made with it! And wow…they are delicious. Please don’t be put off by the fact that these are pumpkin cinnamon buns..if you do not like cinnamon. The pumpkin flavour is very Continue reading “Pumpkin Cinnamon Buns”
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Chocolate & Cinnamon Kokosh Cake
When I go to Toronto, there is a dessert called Kokosh Cake that I love. I usually buy it at a place called Hermes on Bathurst Street, the address is 2885 Bathurst Street, North York. Layers of dough surrounded by a delicious chocolate filling…and sometimes I find it with a cinnamon filling which is hard to find…Since I live in Edmonton & I am pretty sure that no one make Kokosh Cake here, I have to make it myself. The recipe I decided to make is from Truffles & Trends…I made 4 small ones from one recipe…2 with 1/2 of the recipe for the chocolate filling on that page & the other one with a cinnamon filing. The recipe calls for butter, but I like to have most of my desserts non-dairy so I use Becel Vegan margarine..you can use any vegan margaine you like.. Earth Balance… whatever, or use the butter….
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Sponge Cake
This recipe was given to me by a great lady. Her name was Dasha & I love to make this cake and remember her every time I do. I am always nervous that the cake won’t rise..& when it does I know that she would be proud…:))
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Pumpkin Walnut Cake **the walnuts are optional
I cut the recipe for this pumpkin cake out of a magazine in 2002. I love this cake so much that I have the paper in a clear plastic sleeve so that it doesn’t get ruined! It is perfect for pumpkin lovers & even if you don’t love pumpkin, you might find that you like this cake. …The pumpkin flavour is so subtle. Continue reading “Pumpkin Walnut Cake **the walnuts are optional”
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Apple Cinnamon Twist
This recipe is a bake along challenge on Flourish..the King Arthur Flour Blog. I have made several recipes from this blog & have really liked all of them. Continue reading “Apple Cinnamon Twist”
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Prune Plum Cake
Prune Plum Cake ,,,Fall is the time for Prune Plums. These are my favourite plums actually so even though seeing them means the end of summer, I am always happy when they are on the store shelves.
Smitten Kitchen posted this recipe, Purple Plum Torte, The recipe that Smitten Kitchen posted was made with butter, but I wanted it to be parve, non-dairy, so I substituted the butter with oil. I loved the texture of the cake using the oil, so I am going to make it this way always!
The cake has plums on top of the batter & they sink into the cake as it bakes. This cake is made in a spring form pan but if you do not have one use an equivalent size baking pan & make sure you grease it well so that the cake will come out easily when cut.
Here is the recipe thanks to Smitten Kitchen for posting it…I changed 1 thing only so I have the recipe here with the changes I made
Ingredients
For the cake
1 cup flour
1 tsp baking powder
pinch of salt
1 cup sugar
6 tbsp oil
2 large eggs
For the topping
12 purple plums
2 tsp lemon juice
1 tsp cinnamon
1 tbsp sugar
Method
Preheat oven to 350f
Grease a 9 inch springform pan within-stick spray
You can easily mix this cake by hand, using oil instead of butter makes this easy!
- Whisk the flour, baking powder & salt together in a bowl
- In a different bowl, whisk sugar & oil together
- Add the eggs to the sugar/oil mixture & mix well until smooth & well combined
- Add the dry ingredients to the wet ones & using a spoon, mix well
- Cut the plums in half & remove the pit
- Put the cut plums cut side down on top of the batter…cover the top
- Sprinkle the lemon juice over the plums
- Mix the siccamon & the sugar together & sprinkle over the plums
- Bake the cake in the preheated oven for for approximatley 45 minutes..
- Cool the cake in the springform pan on a rack, if you have made this in a cake pan, you can let it cool for about 15 minutes the remove & finish cooling on the cooling rack.
- Remove the ring of the sjpringform pan to serve…
- When the cake was cool I dusted the top of the cake with some icing sugar…
Enjoy!
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