We love lemon anything & this Lemon Bundt Cake has just been added to the list of ‘all things lemon are good & we should eat them!”
The recipe is the recipe of the year 2017 on the FLOURISH website, which is the blog page for King Arthur Flour. I have had good luck with the recipes I have tries from King Arthur Flour. The Blueberry Hand Pies are for King Arthur Flour… you should check out the recipe for these hand pies…
Continue reading “Lemon Bundt Cake”
With the abundance of apples at this time of year & the Jewish New Year approaching, baking an apple cake seems like a very good idea. There are so many great apple cake recipes… this cake is the one my mom used to make. Diced apples are layered between a simple white cake.
Continue reading “Mom’s Apple Cake”
With all of the fresh fruit available now, an Angel Food Cake is the perfect thing to pair them with…. This recipe was easy & so much better than the store-bought ones! Continue reading “Angel Food Cake”
This Strawberry Rhubarb Coffee Cake recipe has a delicious cooked filling made with strawberries & rhubarb. So, there is a bit of a ‘process’ to put this together but it is worth it. It makes a large cake, in a 9 x 13 pan, so perfect to take to a pot-luck or for a party! I am freezing it in squares so that I can take some pieces out of the freezer when we want to eat some!
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I have always loved sprinkles.. you know what I am talking about! Those colourful crunchy little, sweet, perfectly straight, all the same size ice cream sprinkles? All my life I have only eaten them on ice cream. I ALWAYS get sprinkles on any ice-cream I buy & even at home….sprinkle sprinkle. But lately, to my immense pleasure, sprinkles have been popping up all over the place! On cookies! In cakes!!! On Cakes!! & I saw that they were even in the icing of an Oreo cookie!I love it! So this Sprinkle Birthday cake was exactly what I wanted to make & eat!
Continue reading “Vanilla Sprinkle Cake”
I saw this cake in an email I received from King Arthur Flour. I like their recipes. I have made a muffin recipe from that website…Whole Wheat Blueberry Muffins
Continue reading “Vanilla Bundt Cake”
After eating this cake at my friend’s house, I asked her for the recipe. It is a dense, soft cake with a gentle orange flavour from orange rind. The glaze, also orange flavored, drizzles down the sides the cake & settles into the cracks along the top. Candy ball sprinkles on the top add a touch of pretty. This cake can be baked in a bundt pan or a large loaf pan. I have a large loaf pan of my moms..but had not used it yet. This cake gave me an opportunity to get that pan back in the oven & out of the drawer.The recipe is from The New Myrna Rosen Cookbook available on Amazon. Mryna Rosen has written several cookbooks & many of my friends from South Africa have her books. Everything I have tasted that was made from one of her books has been delicious! I could not find this recipe online, so I will put the ingredients & my method here. As well, here is a link to the cookbook on Amazon
Here is the recipe
Glazed Orange Cake
***I made this cake parve…non-dairy You can use butter and milk in place of the margarine & water if you prefer
1 cup non- diary margarine *** I used Becel vegan margarine
1 1/2 cup sugar
grated rind of 1 orange
2 tbsp oil ***I actually used olive oil since I did not have any regular oil & it was fine!
4 eggs
3 cups flour less 3 tbsp of flour ***I did this as I did not want the cake to be dry
3 tsp baking powder
1 tsp salt
1/2 cup water
1 cup orange juice
Glaze
1 1/2 cup icing sugar
2 tbsp orange juice *** if the glaze is too thin it will just fall off the cake & end up on the plate..like mine did…so I would make the glaze a bit thicker next time
candy balls
Method
Preheat oven to 350f
Grease & flour a bundt pan or a large loaf pan ***I did not flour my loaf pan, I greased it & lined the bottom with parchment paper & it came out beautifully
Enjoy!
We bought a birthday cake for Jacki from Bake Shop in Toronto! I emailed them from Edmonton & they were so helpful! The cake was beautiful & just what Jacki liked! They have sugar plaques to write your message on & they use something gold to write the message with, very pretty . I’ll put the link to their website here in case you want to check them out! They also sold some beautiful single candles for $.75 *** I didn’t love the taste of the icing but most people did!
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Tired of banana bread with chocolate? I just wanted to switch it up a bit
Continue reading “Banana Bread with Maple Frosting”
I not only love the taste of this Gingerbread Cake, but the smell of it baking is amazing. I especially love this cake when it is chilly outside but if you live in a warm climate you still need to have this cake!
Continue reading “Gingerbread Cake”
I have had this recipe for a very long time. Perhaps over 30 years. It is just written on a small piece of paper so who knows where I got the recipe from!
Continue reading “Lazy Dazy Cake”
I am not sure where I got this recipe from but I have always loved this cake. Sweet inside and out with the cinnamon topping giving a wonderful contrast to the tart cranberries!
Here is the recipe
Ingredients
Topping
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup flour
1/4 cup butter, cut into small pieces
Cake
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream ( I use plain yogurt now)
1 tsp baking soda
2 cups flour
1 tsp baking powder
2 cups cranberries (fresh)
Directions:
Preheat oven to 350 degrees
Grease a 9 inch springform pan *** I like to grease the pan and line the bottom with parchment paper. I put the base of the springform pan in the rim upside down so that the cake can be removed easily from the base.
1. Mix the topping ingredients together. You can use a food processor for this or a fork to combine until this mixture is a fairly fine crumb. I used a fork and then my fingers to make sure it was well combined. Sent aside
2. In a mixer with the large bowl, cream the butter and sugar together until well combined. Add the two eggs , one at a time, mixing until well incorporated, Add vanilla and mix
3. Put the sour cream into a medium size bowl and add the baking soda and stir to combine. This expands a bit so make sure your bowl has enough room
4. Combine the flour and baking powder
5. Add the flour and sour cream alternately to the sugar/butter/egg mixture, scraping down the sides of the mixer as needed. Mix well after each addition. Once all the flour and sour cream have been added and your batter is well mixed and smooth, remove the mixing bowl from the base and fold in the cranberries. The batter is quite thick
6. Pour the batter into the prepared springform pan and sprinkle on the topping, pressing it down a bit. There is a lot of topping but it adds a delicious crunch to the cake.
7. Bake for 1 hour or until done. Cool for 10 minutes in the pan . To remove the side of the pan, take a knife and run it along the inside edge, between the cake and side of the pan, open the latch and remove the rim. Cool the cake completely before removing the base .
Continue reading “It’s time for Cranberry Coffee Cake”
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