Sift flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg together. Cream butter; add sugars, eggs, and vanilla. Beat at high speed for 5 min, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8" round layer cake pans. . Bake at 350°F 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 min. Remove from pans and cool on racks.
Combine all ingredients in top of double boiler. Beat 1 minute at high speed of electric mixer. Place over rapidly boiling water and cook, beating constantly, 7 minutes or until peaks form. Remove from heat and continue beating until spreading consistency is reached. Frost tops and sides of cooled spice cake.
I made this for Mark's 2012 birthday, the one with the 55 blazing tea lights.
Mix together the oatmeal, sugar, oil and water. Let stand 20 min. Lightly beat the eggs and mix into the oatmeal mixture after it cools.
Mix dry ingredients together, then add to the oatmeal mixture. Finally, add raisins or dates and the nuts. Pour into a well greased angel food pan (or a 9x12" pan or 2 loaf pans) and bake at 350° for 45 minutes (try 40 minutes for the other pans).
This is one of my mother's latter day recipes, not one from my childhood. I disappointed her in so many ways, one of which was my staunch dislike of dates. Fingernails, I called them. When she was a young struggling runaway in Calgary, she subsisted on coffeeshop matrimonial cake and felt a lifelong gratitude toward Nature's candy..
Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
Sift the flour, cocoa, baking soda, and salt, then add the sugar. In a measuring cup, measure out oil, then add the vinegar and vanilla; stir to combine. Make a well in the centre of the dry ingredients, pour in oil mixture, then the 1 c water. Stir together with a fork until the flour is incorporated. Pour into prepared pan.
Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
Grease and flour a 12-cup 10" Bundt pan.
Sift together flour, baking powder, soda and salt. Beat together butter and 1 1/2 c of the sugar in a large bowl until light and fluffy. Beat in egg yolks one at a time. Add sifted ingredients alternately with buttermilk, starting and ending with dries and beating well after each addition. Beat until smooth. Beat in poppy seeds and lemon rind. Set aside.
Beat whites until foamy, then gradually beat in remaining 1/4 c sugar until meringue form soft peaks. Fold into batter until no white remains. Pour into prepared pan. Bake at 325ºF for 55 min or until top springs back when touched lightly with a fingertip. Let stand 5 min, then loosen cake around tube and sides with thin spatula. Invert onto wire rack. Cool completely. Just before serving, dust with XXX sugar if desired.
In a medium bowl, stir together flour, poppy seeds, zest, baking powder and salt until well combined. Set aside.
In a small bowl, stir together lemon juice and sour cream. Set aside.
In a large bowl, using electric mixer, cream butter, granulated and XXX sugars until light and fluffy, about 2 min. With mixer running, add eggs once at a time, scraping down the sides of the bowl after each addition.
Add flour mixture and lemon mixture alternately to egg mixture in 2 additions each, mixing batter until smooth.
Scrape into greased 9" (1.5 L) round cake pan and bake at 350ºF for 30-35 min or until tester comes out clean and cake is golden.
Let cool in pan, then sprinkle with additional icing sugar
This is an excellent little cake to take somewhere - it looks very nice decorated with sliced kiwi fruit. The recipe is originally from the Empress Hotel.
Grease 9" springform pan.
Beat flour, 1 c of the sugar, 1/2 c of the butter, baking powder and 2 of the eggs in a medium bowl to make a smooth dough. Refrigerate until chilled.
Press over bottom and up sides of the pan, 2" high. Stand apple slices in the surface of the dough, rounded sides up. Sprinkle with cinnamon. Place pan on baking sheet.
Bake at 350ºF for 50 min or until dough is lightly golden. Leave oven on. Stir together 2 eggs, 1/2 c sugar and 1/2 c melted butter. Carefully pour over the torte. Do not allow egg mixture to run over sides of dough. Bake for an additional 20 min or until custard sets. Cool on rack. Remove rim. Serve warm or at room temperature. Makes 8 servings at 505 calories per serving.
This is a simple, rich dessert that looks very attractive.
Cream butter and 1/3 c sugar well. Add the egg and almond. Sift in the flour and salt, then mix smoothly. Spread 2/3's of the dough in a deep 9" springform pan and bake at 400ºF for 20 min. Let cool in pan.
Pare, core and slice apples in small sections. Boil 1/2 c sugar and the water together until syrup spins a thread from the edge of a spoon. Place a few apple sections at a time in the syrup and cook until soft, but not broken. Let apples cool. Let syrup cook a little longer to thicken it.
Arrange apples in neat rows on the torte and pour syrup over them. Force the remaining dough through a pastry tube, decorating the top with a border and criss-crossing strips over the apples. Return torte to the oven and bake until the garnishing dough is done and beginning to turn golden brown.
Remove outer rim and let the torte chill on the base of the pan. Serve with whipped cream. 6-8 servings.
Cream butter, shortening and sugar. Beat in egg until fluffy; add molasses. Sift together flour, soda, cinnamon, ginger, cloves and salt. Stir dry ingredients into creamed mixture until well mixed. Stir hot milk in gently. Pour into greased 9x9" pan. Bake at 325ºF for 35 min or until a toothpick inserted into the centre comes out clean. Serve with whipped cream.
Melt butter and allow to cool. Beat sugar and egg until frothy. Beat in butter. Sift together the flour, soda, cinnamon, ginger and salt. Add orange rind. Combine molasses, honey and hot water together and add alternately with dry ingredients to butter mixture. Pour batter into greased 9x9" pan. Bake at 350ºF for 1 hour or until toothpick inserted into centre comes out clean.
I combined this recipe with the Newfoundland gingerbread by using unsalted butter, orange rind, milk and, I think, the honey with molasses. It was very good, so I'm going to rewrite it below and make it forever for Mark's birthday! Clearly an hour of cooking is wrong.
Peel, quarter and core apples, then slice very thinly into bowl. Sprinkle with the 6 tbsp sugar and the cinnamon. Toss lightly.
Sift flour, baking powder and salt onto wax paper. Beat eggs in large bowl with electric mixer on high speed until foamy. Add sugar slowly while continuing to beat until mixture is thick and fluffy. Add the oil in a thin steady stream while beating until the mixture is well blended. Add the dry ingredients one third at a time, alternating with the orange juice, beating with wooden spoon until batter is smooth.
Spoon one third of the batter into a greased 10" Bundt or angel cake tube pan. Drain apple of any accumulated liquid. Arrange half the slices evenly over batter. Top with another third of the batter, then the remaining apples and remaining batter. Bake at 350ºF for 90 min or until top springs back.
Cool thoroughly in the pan or wire rack before removing to serve.
In large bowl cream together the butter and the 1 1/2 c sugar about 6-8 min or until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in peel and the 1/4 c lemon juice. Stir together flour, baking powder, soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Turn into a greased and floured 10" fluted tube pan. Bake at 350ºF for 55-60 min or until cake tests done. Cool in pan 10 min. Turn out onto wire rack over waxed paper.
In small saucepan combine the remaining sugar, the honey, water and the 2 tbsp lemon juice. Heat, stirring constantly, just until sugar dissolves. Pierce the warm cake with a long tined fork. Slowly spoon lemon mixture over the cake until all is absorbed. Cool completely.
Butter and lightly flour a 10x4" angel cake tube pan. Sift flour onto wax paper. Beat butter in large bowl with electric mixer until creamy and fluffy. Add brown sugar, a few tbspfuls at a time, beating 1-2 min after each addition. Beat in eggs, one at a time, and continue to beat until mixture is very light and fluffy, about 5 min. Beat in vanilla and lemon juice. Turn mixer to low speed and gradually blend in flour. Spoon into prepared pan. Bake at 325 F for 1 hour 20 min (80 min). Cool in pan on wire rack for 20 min. Remove from pan and cool completely. Lightly dust with XXX sugar before serving.
Simmer all the above ingredients for 5 min, then cover and let rest 12 hr. Then add:1 c chopped walnuts
Bake in 2 oiled loaf pans or 1 tube pan at 275 F for 2 hr. Cool.
Boil the above ingredients for 5 min. Chill.
Sift dry ingredients and stir into first mixture. Pour into greased wax paper lined 9x5x3" loaf pan. Bake at 350 F for 55-60 min. Turn out onto rack, remove paper and cool. Serve plain or frost with almond butter frosting.
Combine flour, sugar, baking powder, butter, egg and vanilla. Mix well and press into a 9" springform pan. Top with blueberries.2 c sour cream or yogurt
Sift the flour, baking powder, salt and sugar together. Add the brown sugar, shortening and 1 c of the milk. Beat for 300 strokes by hand or 2 minutes on low speed with a mixer. Add the final 1/4 c of milk, the eggs and vanilla, then beat for another 300 strokes or 2 minutes.
Pour into well-greased and floured 9x13x2" pan. Bake at 350°F for 40-45 minutes or until just done.
Combine the topping ingredients and spread on warm cake. Place under the broiler to brown slightly.
This was a big favourite around our house when I was little. It's from Ann Pillsbury's Baking Book, 1950.
Sift together the flour, baking powder, salt, spices and sugar. Add the brown sugar, shortening and 3/4 c milk. Beat for 300 strokes by hand or 2 minutes at low speed with an electric mixer. Then add the 2 tbsp milk, eggs and vanilla; beat for another 300 strokes or 2 minutes at medium speed. Pour into 2 well-greased and floured 8" layer pans. Bake at 350°F for 30-35 minutes. Cool, then frost with banana frosting.
Make frosting by creaming the butter and salt, then blending in the XXX sugar alternately with the mashed banana. Add vanilla if desired.
I always requested this for my birthday when I was small and I still like it!