Shortcake

When the berries get ripe in June I like to make this shortcake recipe.  It’s good with fruit and frozen yogurt or whipped cream.

Ingredients

4 cups flour

short-cake
Serve with berries and whipped cream, frozen yogurt or ice cream.

1 tsp baking soda

2 tbsp baking powder

1 tsp salt

1 cup sugar

1 cup shortening Continue reading “Shortcake”

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Chocolate Carrot Cake

A twist on the traditional carrot cake this cake is excellent served with cream cheese icing.

Ingredients

2 cups flour

chocolate-carrot-cake
The coconut can be omitted if desired.

1 cup sugar

1/4 cup cocoa

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup shredded coconut

Mix dry ingredients together

2 cups shredded carrots Continue reading “Chocolate Carrot Cake”

Grandma Hilda’s Banana Cake

I love the smell of banana bread baking in the kitchen.  My grandmother came up with the recipe and used to make this bread quite often when I was a child.

The tangy buttermilk in the batter of this cake adds a rich flavor.  Fold in raisins or chocolate chips for a change.

Ingredients

1/2 cup melted butter

gmas-banana-bread
Stir in some chocolate chips for a change.

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 cups flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt Continue reading “Grandma Hilda’s Banana Cake”

Easy Trifle

Layer this recipe in a clear bowl so that you can see the layers. The jam and gelatin powder can be adjusted to your favorite flavors.

Ingredients

1 box of French Vanilla cake mix

trifle
The vanilla cake can be changed for Angel Food Cake.

2 boxes raspberry jello powder

1 jar raspberry jam

1 can custard powder

whipped cream

1 tbsp sugar

Mix cake mix according to instructions on the box.  Bake in a parchment lined rectangular pan according to manufacturer’s instructions. Remove from oven and cool before proceeding with recipe. Continue reading “Easy Trifle”

Orange Raspberry Angel

10 – 11 egg whites

orange-raspberry-angel
Orange Raspberry Angel

1 tsp cream of tartar

1/4 tsp salt

1 1/4 cup fine sugar

1 tsp vanilla

1 cup cake flour.

Measure flour after sifting once.  Sift the remaining flour 3 more times.

beat egg whites until frothy and then add cream of tartar.  Continue beating until stiff.

Fold in vanilla, sugar and flour.  Do not over-mix.

Bake in a greased and floured tube pan for 50 to 60 minutes at 300 degrees Farenheit.

 

Filling

2 cups raspberries

1 cup orange juice

2 tbsp cornstarch mixed in 2 tbsp of orange juice.

In large pan heat the above mixture until it begins to thicken. This amount of cornstarch thickens the fruit but leaves it runny enough to cascade over a cake.  If you prefer it thicker add more cornstarch mixed in orange juice.

 

Topping

whipped cream

stevia or other sweetener.

Beat stevia and whipped cream until stiff.

 

Putting it together.

I just ice the cake with whipped cream and top with a bit of filling.  The remainder of the filling goes in a cream jug to be poured over the cut cake during the meal.

Orange Mayonnaise Cake

mayonaisse-cake
Orange Mayonnaise Cake

Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp baking powder

4 tbsp cocoa

Mix together in a bowl until all ingredients are incorporated.

In a small bowl whisk together:

1 cup mayonnaise

1 cup orange juice

1 tsp orange extract

Mix dry and wet ingredients just until incorporated. Bake in a glass pan at 325 degrees for 45 minutes or until a toothpick comes out clean from the batter.  Cool and then cover with icing.

 

Peanut Butter Orange Icing

6 tbsp crunchy peanut butter

4 tbsp honey

4 tbsp corn syrup

1 tsp orange extract

Mix thoroughly and spread thinly on cake.  The icing is sweet. A little goes a long way.

 

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