Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Serves 6 to 8

Almond Layer Cake with Sour Cherries

 This is a very Danish cake, Cherry, Almond, sponge cake and cream make is rich but not too sweet.

SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved

SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2  3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped

TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds

1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.

2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.

3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.

4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.

5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.

6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.

Serves 6 to 8

Gingerbread Cake

 

This is from Food and Drink Magazine, I made it out of season so I did not turn it into a tree, but the icing here is wonderful.  The Earl Grey infusion is really delicate and tastes wonderful

GINGERBREAD CAKE

1 cup (250 mL) hot strongly brewed
Earl Grey tea
2 tsp (10 mL) baking soda
2 cups (500 mL) all-purpose flour
­1/2 cup (125 mL) whole wheat flour
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each ground nutmeg and salt
1 tsp (5 mL) baking powder
1/2 cup (125 mL or 1 stick) butter, softened
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) fancy or cooking molasses
2 eggs, lightly beaten

EARL GREY BUTTERCREAM
­1/4 cup (60 mL) whipping cream
1 bag Earl Grey tea
1 1/2 cups (375 mL or 3 sticks) butter, softened
1 cup (250 mL) mascarpone, room temperature
­1/4 tsp (1 mL) salt
1/2 tsp (2 mL) vanilla extract
2 cups (500 mL) sifted icing sugar
1/4 cup (60 mL) sprinkles

1. For the cake, preheat the oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 ­cm) baking dish. Line bottom with parchment paper.

2. Combine tea and baking soda in a bowl. In ­a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside.

3. Using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on a rack.

4. Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using the full length of cake (reserve trimmings). Cut in half horizontally through the centre to form 2 equal layers; set aside.

5. For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into the cream. Remove from heat, cover and let stand until cooled to room temperature.

6. Without straining, add cream mixture to a­ large mixing bowl along with butter, mascarpone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time.

7. Arrange the bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place the second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of the cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Serves 8 to 12

Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

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Gin and Tonic Bundt Cake

 I absolutely loved this one!  From Food and Drink Magazine

CAKE

Softened unsalted butter and all purpose flour for coating pan
4 tsp dried juniper berries
2 cups granulated sugar, divided
1 cup unsalted butter, softened
3 cups all purpose flour
2 tsp ground cardamom

1/2 tsp baking soda

1/2 tsp table salt

4 large eggs at room temperature

4 tsp finely grated lime zest (about 3 large limes)

1 tsp vanilla

1 cup buttermilk

2 tbsp gin

G&T SYRUP

1 tbsp juniper berries

1/2 cup granulated sugar

1/2 cup tonic water

2 tbsp gin

GIN AND LIME GLAZE

1 1/2 cups icing sugar

1 tbsp lime juice, approx

1 tbsp gin, approx

1 tsp white corn syrup

Pinch of table salt

1. Preheat oven to 325 F
2. For cake, generously butter a 10 inch bundt pan.  Tip a little flour into pan, then tilt pan to completely coat insides with flour.  Tap to tip out excess flour then set pan aside.
3. In a small skillet toast juniper berries over medium heat until plump, glossy and fragrant, about 2 minutes.  Remove from heat and let cool completely.
4. In a spice grinder combine toasted juniper berries and 1 tbsp sugar.  Grind until mixture is reduced to a fine powder. This can take a couple of minutes

       5. In the bowl of a stand mixer (or in a large bowl and using a hand-held electric mixer), beat together juniper mixture, remaining sugar and butter until light and fluffy.

6. Meanwhile, in a medium bowl, whisk together flour, cardamom, baking soda and salt, then set aside.

7. Beat eggs into sugar mixture, 1 at a time, beating well after each addition and scraping down sides of bowl if necessary. Beat in lime zest, then beat in vanilla.

8. With a rubber spatula or large metal spoon, fold flour mixture into sugar mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk, until no streaks of flour remain. Fold in gin (batter may look curdled, but don’t worry).

9. Scrape batter into prepared pan and smooth top level. Bake until a slim skewer inserted in centre of cake comes out clean and cake starts to pull away from sides of pan, 65 to 75 minutes.

10. Remove cake from oven. Run a small spatula around edge of pan and around centre post. Put pan on wire rack and let cake cool in pan for 10 minutes.

11. While cake is cooling, prepare G&T syrup. Crush juniper berries in a mortar and pestle, then tip into a small saucepan. Add sugar and tonic water to saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Let mixture bubble until liquid has reduced by half, about 5 minutes. Remove from heat; strain through a fine sieve into a small pitcher, discarding juniper berries. Stir in gin.

12. After cake has cooled for 10 minutes, turn it out of pan onto a wire rack set over a rimmed baking sheet. With a slim skewer, make deep holes all over top of cake.

13. Very gradually drizzle hot G&T syrup over cake, letting cake absorb syrup before adding more. Let cake cool completely on wire rack.

14. For gin and lime glaze, sift icing sugar into a medium bowl. In a small bowl, stir together 1 tbsp (15 mL) lime juice, 1 tbsp (15 mL) gin, corn syrup and salt. Gradually whisk lime juice mixture into icing sugar until glaze is smooth. If glaze is too thick to drizzle, whisk in a little more lime juice or gin, according to taste.

15. Either leave cake on wire rack over baking sheet or carefully transfer it to a serving plate. If moving to a serving plate, place strips of parchment paper under cake all way round to prevent glaze from dripping onto plate, if desired. Gradually drizzle glaze evenly over cake, letting excess dribble down sides.

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

• Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
• Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Strawberry Swirl Angel Food Cake

A light and sweet dessert.  A great recipe from Food and Drink Magazine Winter 2017.

STRAWBERRY FILLING
1 cup (250 mL) diced strawberries
1 tbsp (15 mL) sugar
½ tsp (2 mL) lemon juice

ANGEL FOOD CAKE
½ cup (125 mL) sifted cake flour
½ cup (125 mL) sugar, divided
4 large egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
Pinch salt
½ tsp (2 mL) vanilla
⅛ tsp (0.5 mL) almond extract

MERINGUE GARNISH
3½ tbsp (52 mL) sugar
3 tbsp (45 mL) icing sugar plus more for dusting
2 egg whites, at room temperature
Fresh edible flower petals

1. For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has evaporated. Remove from heat, add the lemon juice and purée the mixture with an immersion blender or in a small food processor. Cool to room temperature. (The purée can be made up to 2 days ahead and refrigerated. Bring to room temperature before using.) 

2. For the cakes, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Have ready a mould for individual angel food cakes, or place six 6-oz (175-mL) ramekins on a baking sheet. 

3. Whisk together the flour and ¼ cup (60 mL) of the sugar; set aside. 

4. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites at medium speed just until broken up and beginning to froth. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft mounds. In a slow, steady stream, gradually beat in the remaining ¼ cup (60 mL) sugar. Continue beating just until the whites form soft, shiny peaks. The peak should fall over when the whisk is lifted and turned upside down. Add the vanilla and almond extract and beat just until blended. 

5. Sift one-third of the flour-and-sugar mixture into the whites, gently folding together using a large rubber spatula. Repeat with the remaining flour and sugar in 2 additions. 

6. Transfer the batter to a large piping bag fitted with a ½-inch (1-cm) round tip. Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. Pipe the remaining batter, filling each mould or ramekin almost to the top. 

7. Bake the cakes until golden brown and the top springs back when lightly pressed, about 20 to 22 minutes. 

8. Remove from oven and invert immediately over a cake rack, allowing the cakes to cool upside down. 

9. To remove the cakes from the ramekins, run a knife around the edges. (If using angel food cake moulds, use a toothpick to loosen the cake from the centre of the mould.) Place the cakes bottom-side up. The cakes should be baked the day of serving. 

10. For the meringue garnish, place the oven rack in the middle position and preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set aside. 

11. Combine 1 tbsp (15 mL) of the granulated sugar with the 3 tbsp (45 mL) of icing sugar; set aside. 

12. Place 1 egg white in a medium bowl and, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2½ tbsp (37 mL) sugar gradually and continue beating to stiff, glossy peaks, and until the meringue no longer feels grainy to the touch. Using a rubber spatula, gently but thoroughly fold in the icing sugar mixture. Transfer the meringue to the parchment-lined baking sheet and, using an off-set metal spatula, spread it very thinly into a rough rectangle about 9 x 12-inches (23 x 30-cm). 

13. Bake the meringue for 1 hour until dry. Remove from oven and cool. 

14. Whisk the second egg white just to break it up. Using a small brush or your fingertip, coat the back of edible flower petals with a thin layer of egg white and place them on the baked meringue. Return the meringue to the oven and bake for another 15 minutes. Cool on a wire rack, break into large pieces, and store in an airtight container until serving. (The meringue can be stored at room temperature for 1 week.) 

15. To serve, dust the top of the cakes lightly with icing sugar. Serve with unsweetened whipped cream (or vanilla or strawberry ice cream) and shards of baked meringue.

Makes 4 to 6 cakes depending on the type of pan used

French Mint Cake

A light dessert that goes perfectly with in season fresh fruit.

4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
dash of salt
1 cup sugar
2 Mint Chocolate Bars
1 tbsp cocoa
1 cup whipping cream

Beat egg whites to soft peaks.  Add salt, vanilla and tartar.  Gradually add sugar to stiff peaks.  Cover 2 cookie sheets with parchment paper.  Draw a 6 inch circle on each.  Bake at 275F for 1 hour on second to bottom rack.  Turn off heat; dry for 2 hours.

Grate chocolate bars and reserve a little for the top of the cake.  Whip cream.  Add cocoa and grated chocolate.  Spread as icing cake.  Sprinkle rest of chocolate on top.  Refrigerate 6 hours or more; serve. Serves 8.

Almond Cake

This was originally for coconut but I switched the shredded coconut for slivered almonds.  You choose your favourite!

1 1/2 cups granulated sugar
3/4 cup butter
1 cup milk
3 cups flour
3 eggs
3 tsp baking powder
1 tsp lemon extract
1 cup slivered almonds

Cream butter and sugar.  Add eggs; beat well.  Sift flour with baking powder; add alternately with milk.  Add lemon extract and fold in almonds.  Bake in a large 9 x 13 inch pan.  This is not a high cake.  Bake at 350 F until a tester comes out clean and cake leaves sides of pan  30 minutes.  I prefer this without icing but you could put a butter icing on it if you wish.

Butter Cake

A Danish recipe I found.  It is simple and delicious.

3 1/3 cup flour
50 g yeast
1 cup milk, luke warm
1/4 cup sugar
1 egg
2 tbsp butter

Filling:
1 cup sugar
1 cup butter

Knead and place in large cake pan.  Spread out to fill pan.  Let rise for 1/2 to 3/4 hour.

Filling:  When dough has risen, punch down and spread filling over surface.  Bake 1/2 to 3/4 hour at 375 F.

Almond Meringue Cake

I used almonds but you could change those to walnuts, pecans or cashews depending on what is in your pantry  This is light and flavourful and is best made the night before and chilling.  Based on a recipe from Food and Drink Magazine Holiday 2015.

ROASTED ALMOND MERINGUE
3 tbsp plus 3/4 cup granulated sugar, divided
1 cup icing sugar
1 cup roasted, unsalted almonds - I roast my own 300 F for 15 to 20 minutes
3/4 cup egg whites (about 6)

MOCHA CREAM
1 3/4 cups whipping cream
1 tsp instant espresso powder (or cappuccino)
2 tbsp roasted unsalted almonds chopped

• Centre the rack in the oven and preheat to 300F.  Lightly grease the sides of three 8 inch cake pans.  Line the bottom and sides with parchment paper.  
• Place the 3 tbsp of granulated sugar, the icing sugar and almonds in a food processor.  Pulse 8 to 10 times or just until the nuts are coarsely chopped.
• Place the egg whites in a clean, dry bowl of an electric mixer.  Using the whisk attachment, beat on high speed until frothy.  Add the remaining 3/4 cup granulated sugar in a slow steady stream and continue beating until the whites are stiff and glossy and the sugar has dissolved.  Test with your finger tips, you shouldn’t feel any sugar granules.  Continue beating, if necessary, in order to fully dissolve the sugar.
• Remove the bowl from the mixer and add about half the nut mixture.  Fold in with a rubber spatula just until incorporated.  Repeat with remaining nut mixture.
• Divide the meringue evenly among the pans and smooth the tops.  Bake for 1 hour, turn the oven off and leave the meringues in the oven for 1 more hour.  Transfer to wire racks and cool completely.  The meringues can be made 2 days ahead and stored in an air tight container, at room temperature.
• For the mocha cream, place the cream in the bowl of an electric mixer and place the bowl in the freezer for 10 minutes.  Remove from freezer and add the instant espresso powder and the icing sugar.  Using the whisk attachment, beat the cream to stiff peaks.
• Place 1 meringue layer on a cake plate and top with about 3/4 cup of the whipped mocha cream, spreading it evenly right to the edges.  Repeat with the second meringue layer, move cream and the third meringue layer.
• Mound cream over top. Sprinkle with shaved chocolate and refrigerate for 6 to 8 hours before serving.

Serves 10 to 12

Nut Cake

This is an old Danish recipe that goes well with coffee!

1 cup butter
1 1/3 cup sugar
1 cup flour
1/2 cup rice flour
1 tsp baking powder
1/2 cup nuts
6 or 7 egg whites
1 to tbsp rum or frangelico

Stir butter and sugar well together.  Put nuts through grinder once and add them.  Add flour, rice flour and baking powder.  Whip whites of eggs stiffly; fold into batter carefully.  Bake in a well greased baking dish with a detachable bottom for about an hour.  Turn out while still hot; sprinkle with rum/frangelico.

Almond Pound Cake

This is a wonderful moist pound cake.  I made this for my Grandmothers 101st birthday and it went over really well.

250 g butter
600 g sugar
6 eggs
240 g pastry flour
3 tbsp almond flavouring

Beat butter and sugar.  Add eggs, one at a time.  Fold in flour and flavouring.  Bake for 1 hour and 15 minutes in 350F oven.  Bake in an angel food pan.

Layer Cake with Whipped Cream

This cake is great with fresh fruit like strawberries!

135 ml butter
3 eggs divided
225 ml flour
100 ml sugar
75 ml milk
1 1/2 tsp baking powder
300 ml sugar for topping
Slivered almonds, (optional)
500 ml whipping cream for filling

Cream butter and sugar; add egg yolks.  Sift flour and baking powder into egg mixture alternately with milk.  Grease 2 springforms well; divide dough evenly into pans.  Beat egg whites stiff.  Add 300 ml sugar.  Spread on top; sprinkle with almonds.  Bake at 350F for 25 to 30 minutes.  Remove from pan, cool completely and place on a serving plate with whipped cream between layers.

Kerry Apple Cake

Use a nice tart apple for this cake as it will contrast nicely with the sweetness of the cake.  If you don’t want to do the cider sauce just drizzle a little white frosting over it and you have a great fall dessert.  I made this one for my family at Thanksgiving.   From Food and Drink Spring 2016.

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1 tbsp grated lemon zest
2 eggs
1/4 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 large cooking apples, peeled and cut into 3/4 inch chunks
1 tbsp brown sugar

CIDER SAUCE
2 cups hard cider
2 sprigs rosemary
1/2 cup sugar

• preheat oven to 375 F.  Grease an 8 inch cake pan and line the base with parchment.
• Cream the butter and sugar with an electric mixer until fluffy, about 2 minutes.  Add zest.  Beat in eggs, then milk.  Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture.  Stir until combined.  Mix in the apples.  The mixture will appear to have more apples than batter.  Spread evenly into prepared pan and sprinkle with brown sugar.
• Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.
• Combine cider, rosemary and sugar in a pot over high heat.  Bring to a boil and reduce for 20 minutes or until syrupy.  Remove rosemary sprigs and serve sauce with warm apple cake.

Serves 6 to 8.

Chocolate Biscuit Gateau

A decadent dessert that goes great with a good cup of coffee.

225 g plain chocolate
225 g butter
2 eggs, beaten
25 g caster sugar
225 g digestive biscuits

To decorate
75 ml double cream
Glace cherries
Walnut halves

Grease a 6 inch cake tin with detachable base.  Break up chocolate and put in a bowl over saucepan of simmering water to melt.  Melt butter gently in another pan.  Beat eggs with sugar in bowl.  Pour in melted butter in a study stream, beating continuously.  Now blend in melted chocolate.  Break up digestive biscuits into small pieces; fold into chocolate.  Turn mixture into cake tin; chill overnight in the refrigerator.

To serve, stand cake tin on a canister at least 2 inches smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister.  Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate

Coconut Chiffon Cake

This cake was a big hit with family and friends.  It is light and flavourful without being too sweet.  My only adjustment was that I did not put the shredded coconut in the cake.  From Food and Drink Spring 2016.

CAKE
2 cups sifted cake flour
1 1/2 cups sugar
2 tsp baking powder
1/4 tsp kosher salt
1/4 cup coconut oil
1/4 cup lukewarm water
1/4 cup coconut milk
6 eggs, separated
1/4 tsp vanilla extract
Finely grated rind of 1 medium orange
3/4 cup finely shredded, sweetened coconut
1/4 tsp cream of tartar

GLAZE
3/4 cup icing sugar
1 tbsp fresh orange juice
1 tbsp coconut milk
1/2 cup flaked or shredded coconut for garnish

1. Preheat the oven to 350F.
2. Sift the flour, 2/3 cup sugar, the baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed just to combine.
3. Place the coconut oil in a small saucepan and place over low heat just to liquefy.  Combine the oil with the 1/4 cup of lukewarm water.
4. Pour the coconut oil-water mixture, and the coconut milk into the dry ingredients and mix on low speed to combine. Add the egg yolks, vanilla extract and orange rind; mix at low speed only until smooth, stopping once or twice to scrape the sides and bottom of the bowl.  The mixture will be yellow and thick.  Remove the bowl from the mixer and stir in the shredded coconut.
5. In another bowl, stir together the remaining 2/3 cup sugar and the cream of tartar.  In a clean bowl, with the whisk attachment, whip the egg whites at high speed until frothy.  With the mixer running add the sugar and cream of tartar mixture in a slow stream and continue whipping to form soft peaks.
6. With a large rubber spatula, fold one quarter of the egg white mixture into the yolk mixture, then fold in the remaining egg whites until completely combined.  The batter should be smooth with no streaks.  Pour into a 10x4 inch ungreased chiffon cake pan.  Bake until the top is golden brown and springs back when touched lightly, about 45 minutes.
7. Remove cake from oven and turn pan upside down, allowing the cake to cool completely in the pan, to unfold, turn the pan upright.  Run a thin knife around the edge of the pan, then use a skewer to loosen the cake from the centre tube.  Turn the cake out onto a serving plate.
8. For the glaze, sift the icing sugar into a bowl.  Add the orange juice and coconut milk and whisk to combine.  Pour the glaze over the top of the cake and spread just to the edges.  Dust the sides of the cake with sifted icing sugar if you wish.  The cake will keep for up to 2 days if wrapped well with plastic warp, and stored at room temperature.

Serves 12

Chocolate Lava Cakes

These are rich tasting and fun to make.  From Readers Digest February 2012.

Centres
2 oz (60g) Bittersweet chocolate, chopped
1/4 cup whipping cream

Cakes
1/2 cup unsalted butter, cut into pieces
4 oz (125 ml) bittersweet chocolate, chopped
2 whole eggs
2 egg yolks
1/3 cup granulated sugar
1/2 tsp pure vanilla extract
1/4 cup cake and pastry flour

1. To make centres:  In double boiler or heatproof bowl set over pot of barely simmering water, melt 2 oz chocolate with the cream, stirring occasionally, until smooth.  Refrigerate until firm, about 1 hour.  Form into six balls; refrigerate until needed.
2. To make cakes:  Preheat oven to 350F.   Grease six 6 oz ramekins or custard cups; place on baking sheet.
3. In double boiler or heatproof bowl set over pot of barely simmering water, melt butter and 4 oz chocolate, stirring occasionally until smooth.
4. With stand mixer or in large bowl with electric beaters, beat the whole eggs, egg yolks, sugar and vanilla on high speed for about 5 minutes, or until thick and light.  Fold melted chocolate mixture and flour into egg mixture until just combined.  Spoon cake batter into ramekins.  Place a chocolate ball in the middle of each ramekin, making sure each is completely covered by batter.
5. Bake for about 15 minutes or until cakes are firm to the touch.  Remove from oven and let sit for about 5 minutes before serving.

Devil's Food Cake

This is a Devil's Food Cake recipe from Food and Drink Autumn 2011.  It is sinfully rich and delicious!  The frosting used in the recipe is excellent!

CAKE
1 1/2 cups cake and pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs at room temperature
1 tsp vanilla extract
1 cup milk at room temperature

FROSTING
6 oz dark unsweetened chocolate
1/4 cup unsalted butter
1/2 cup hot water
1/4 tsp salt
1 tbsp vanilla extract
4 cups icing sugar sifted

1. Heat oven to 350F.  Butter two 9 inch round cake pans and line bottoms with parchment paper.  Set aside.
2. Sift together flour, cocoa powder, baking soda, baking powder and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes.
4. Add 1 egg at a time and beat until well incorporated.  Beat in vanilla.  Add half the flour mixture to the bowl and stir together with a large spoon; stir in milk, stir in second half of the flour.  Stir until all is well combined but do not overstir.
5. Divide the batter evenly between the 2 pans and bake for 25 to 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
6. Leave cakes in pans for 10 minutes before removing onto a cooling rack.  Let cool completely and remove parchment paper before frosting the cake.  
7. For frosting, melt chocolate in a bain-mrie over low heat.  Once chocolate has melted add butter and stir until butter melts and is combined with the chocolate.  Take off the heat and whisk in hot water, salt and vanilla.
8. Place chocolate mixture in a large bowl and gradually beat in icing sugar.  The frosting may need more or less than the 4 cups to achieve the proper consistency.
9. Set frosting aside until ready to use.  If needed, place in the refrigerator to harden it slightly; this will make it easier to work with.  If it becomes too hard, microwave for a few seconds.
10. Place 1 layer of cake on platter and cover the top completely and generously with frosting.  Top with second layer and continue frosting the entire cake with as much frosting as desired.

Serves 8

Dreamy Chocolate Torte

This is decadently rich.  I made this up for a New Years Eve party.  The centre is very soft and it is almost like a molten cake.  The original recipe called for chocolate whipping cream but I just used regular as I thought it would offset the rich cake a little better.

4 oz bittersweet or dark chocolate, chopped
2 oz milk chocolate, chopped
3/4 cup salted butter
1 3/4 cups granulated sugar
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
3/4 cup cocoa powder
3/4 cups whipping cream
chocolate curls or additional cocoa powder

1. Preheat oven to 375 F.  Butter a 10 inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with milk chocolate and the butter in a large heavy saucepan wset over low heat until smooth.  Remove from heat; whisk in sugar and salt, followed by eggs and vanilla.  Sift cocoa powder over chocolate mixture; stir until combined.
3. Scrape batter into prepared pan.  Bake for 25 to 30 minutes or until top has a thin crust and the edges pull away from pan.  Cool on a rack for 10 minutes.  Run a thin knife around edge of cake; carefully invert onto a serving plate and remove parchment paper.  Cool completely.  
4. Beat whipping cream until very stiff.  Mound whipping cream onto centre of cake just before serving.  Garnish with chocolate curls or a dusting of cocoa.  Makes 20 servings.