Carrot Pineapple Cake

Carrot Pineapple Cake

This recipe makes a 3 layer cake.  I didn't have time to mess with all the layers so I made just a large single layer cake.  I cut the frosting in half and it was the perfect amount.

2 c.  flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts (I used pecans)
1 c. olive oil
1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded carrots

Frosting:
4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugar
Half-and-half (as needed)

For the cake:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.

4. Bake for 20 to 25 minutes.

5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.

2. Use the frosting to fill and frost the cooked layers.

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Pear Spice Cake

Pear Spice Cake

Pear Topping:

1/4 cup butter or margarine

2/3 cup firmly packed brown sugar

1 Tbsp. flour

1 Tbsp. water or pear syrup

Canned pears - each cut lengthwise into 3 or 4 slices

Spice Cake:

1/3 cup shortening or margarine

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

1 1/2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. salt

2/3 cup milk

Preheat oven to 350 degrees F.

For Pear Topping:

Melt butter in 9 inch round cake pan in oven.

Stir in brown sugar, flour and water.

Spread mixture evenly in the bottom of the pan.

Place pear slices, tips all facing the same way in a spoke pattern, leaving the centre open.

Mix cake batter:

In large mixer bowl, cream margarine, sugars and egg.

Add dry ingredients alternately with milk.

Beat at lowest speed until well blended.

Spoon cake batter evenly over pear slices, spreading batter gently to edges of pan.

Bake at 350 degrees for 45- 55 minutes or until toothpick inserted in the centre comes out clean.

Cool 2 minutes.

Loosen edges with spatula. Invert serving plate over cake pan and flip both over. Let pan rest upside down on serving plate for a minute or so before you remove it.

Serve with  ice cream.

Living Simply and Deliberately: Grandma's Fresh Apple cake

Since its the season for apples, I thought I'd post this apple recipe from my other blog. Its a wonderful use of any extra apples.....a sweet taste of the season!  (just click on the link below)

Living Simply and Deliberately: Grandma's Fresh Apple cake: I know it's not apple season yet. But this was too good to save..... Several years ago, I gathered together my mother's recipes and scann...

Hershey's "Perfectly Chocolate" Chocolate Cake and Wilton's Peanut Butter Cream Frosting

There isn't a more perfect marriage than

Chocolate and Peanut Butter!

And this Chocolate cake with Peanut Butter Cream Frosting.

The cake recipe is by Hershey

and the frosting by Wilton.

(Can it get any better than that?)

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

2 cups sugar

¾ c. Hersheys cocoa

1-1/2 tsp baking soda

2 eggs

1/2 c. vegetable oil

1 c. boiling water

1-3/4 c. flour

1-1/2 tsp baking powder

1 tsp salt

1 c. milk

2 tsp vanilla extract

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Wilton's Peanut Butter Cream

Ingredients:

• 1/3 cup solid vegetable shortening
• 1/3 cup butter
• 3/4 cup peanut butter
• 1 tsp vanilla
• 4 cups (approx. 1 lb.) confectioners' sugar, sifted
• 4-6 tablespoons milk

Makes:

About 3 cups.

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.




Beet Chocolate Cake

This recipe is taken from the cookbook, Deceptively Delicious, written by Jessica Seinfeld.  This book contains recipes to help your children get a few more veggies into their bodies.  I tweeked the recipe by exchanging the flour with slightly less, freshly whole grain flour, making the recipe even healthier. (If there is such a dessert;)


Beet Chocolate cake

Batter:

• Nonstick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread
• 1     large egg
• 2     large egg whites
• 3 ounces semisweet or bittersweet chocolate , melted and cooled
• 1/2 cup beet puree
• 1/2 cup lowfat 1 percent buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cream Cheese Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 3/4 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract

Directions

Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth.

Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days. 

From the book Deceptively Delicious 

COCONUT MACADAMIA ZUCCHINI BARS

1/2 cup vegetable oil

1/2 cup butter, melted
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tbsp. coconut liqueur or 1 tsp. extract
1/4 tsp. salt
2 cups raw zucchini, peeled and shredded
1 cup Macadamia nuts or shredded almonds, chopped (I actually used pecans)

Topping:

1 (3 oz.) pkg cream cheese, softened
1/4 cup butter
2 tsp. milk
1 tbsp. coconut liqueur or 1 tsp. extract
2 cups confectioners' sugar

Preheat oven to 350°F.

Peel zucchini, discard ends and remove any seeds. Shred the zucchini just before using in a food processor (or use a hand grater).
Beat together oil, butter, and sugar. Add eggs and coconut flavoring, beating until fluffy.
In a medium bowl, combine flour, baking powder, baking soda and cinnamon and salt, stirring until well mixed. Add to the first mixture. Fold in raw zucchini and nuts.
Pour batter into a greased 11x15-inch pan and bake for about 25 minutes or until done.
To make frosting, beat together softened cream cheese, 1/4 cup softened (not melted) butter 2 tsp. milk, coconut flavoring and 2 cups confectioners' sugar. Spread the mixture over the cooled zucchini bars. Sprinkle top with flaked coconut.

Coffee Cake

I got this tasty recipe from a cookbook put together by my oncologist's office.  Hey, one never knows where a good recipe will turn up. I love a good coffee cake that doesn't require a bucket of coffee to wash it down.  




Coffee Cake
Batter:
1/2 cup soft butter
2 eggs
1 tsp baking soda
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp salt
1/2 pint of sour cream


Combine butter, sugar and eggs.  Beat well.  In sifter, combine salt, baking powder, baking soda, and flour.  Mix to the above mixture along with the sour cream.  


Crumbs: (the best part!)
3/4 cup sugar
3/4 cup chopped 
1 1/2 tsp cinnamon


Combine sugar, cinnamon and nuts.  Put 1/2 batter in a greased tube pan and put 1/2 of the crumb mixture on top.  Then the remaining batter and top with the remaining crumbs.  Bake at 350 degrees for 35 minutes.  Allow to cool for 10 min and flip onto cake plate.
ENJOY!

I was honored to share this cake with my friends at the YMCA who participate in my water aerobics class.  On this particular day we were celebrating the 80th birthday of one of the participants.  

Celebrating Bubba's Birthday

We celebrated my son's birthday with family and cake-lots of cake! At his request we had strawberry shortcake. And to ensure we had enough cake, I whipped up another cake as well.




He looks so serious in this picture, but he is really laid back and fun loving.

Paula Deen's

Is it really better than sex cake

Ingredients:
1 18.25-ounce box yellow cake mix, plus ingredients to prepare
1 20-ounce can crushed pineapple
1 1/3 cup sugar
1 3.4-ounce box French vanilla pudding, plus ingredients to prepare
1 1/2 cup heavy cream
1 cup flaked, sweetened toasted coconut

Directions:
Preheat oven to 350 degrees.
Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple, 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.



NOTE: I don't add the layer of pudding. We prefer it that way. Also, a white cake mix may also be used.

Strawberry Shortcake

1 qt fresh strawberries, sliced

1-2 TBL sugar

Shortcake

1-3/4 c. flour

2 TBL sugar

1 TBL baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 c. cold butter or margarine

1 egg

3/4 c. sour cream

Topping

1 c. whipping cream

1-2 TBL sugar

1 tsp vanilla

Combine strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 in. circle. Cut a 2 in. hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool. For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Top with half of the berries and half of the topping. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.

STRAWBERRY SHORTCAKE

It's strawberry season, and there isn't a better time to enjoy some fresh strawberry shortcake. In the old days, folks enjoyed this dessert as their main dish. I love the idea of eating cake for supper! You know what they say, Life's short, eat dessert first! This version is delicious and beautiful. I think it came from one of the Rieman Publications.






STRAWBERRY SHORTCAKE


1 qt fresh strawberries, sliced

1-2 TBL sugar

Shortcake

1-3/4 c. flour

2 TBL sugar

1 TBL baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 c. cold butter or margarine

1 egg

3/4 c. sour cream

Topping

1 c. whipping cream

1-2 TBL sugar

1 tsp vanilla

Combine strawberries and sugar; set aside. For shortcake, combine dry ingredients in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream. Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth. Roll out into a 7-1/2 in. circle. Cut a 2 in. hole in center to form a ring. Place on a lightly greased baking sheet. Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool. For topping, beat cream and sugar until stiff peaks form; stir in vanilla. Just before serving, split cake horizontally. Spoon juice from berries over bottom layer. Top with half of the berries and half of the topping. Add the top cake layer, remaining topping and berries. Cut into wedges. Yields 8 servings.