cake recipe

Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

This is one of those desserts everybody seems to like. The cake is tender and moist with just the right amount of pumpkin and spices. Whenever I make one someone will comment that they seem hard to make. They aren’t. Just follow the directions and you’ll be fine. The effort is well worth it. Another plus is that this recipe makes 2 cakes so you can serve one now and have another one for later. They are baked in a jelly roll pan. There are several sizes of jelly roll pans out there. For this recipe I use the smaller size, which is 10×15 inches. These cakes can also be frozen.

 

Pumpkin Roll

6 eggs, separated, at room temperature
1 c. sugar, divided
1 c. flour
1 c. canned pumpkin
2 t. cinnamon
1 t. baking powder
1 t. ginger
½ t. nutmeg
½ t. salt
about 4 cups powdered sugar
1 lb. cream cheese, softened
1 t. vanilla
1 c. chopped nuts, optional

Preheat oven to 375 degrees. Grease 2 jellyroll pans  (10×15) and line with wax paper. Grease and flour paper and set aside. In large bowl beat egg whites until soft peaks form. While beating add ½ cup of the sugar, 2 tablespoons at a time. Beat until peaks are firm and glossy. In small bowl on low speed mix together flour, pumpkin, spices, baking powder, salt, remaining sugar and egg yolks. Gently fold flour mixture into egg whites. Divide batter between prepared pans and bake one 12 minutes or until cake springs back when toughed lightly. Meanwhile, prepare a tea towel by laying on a clean surface and dusting generously with powdered sugar. When cake is done immediately turn onto prepared towel and remove wax paper. Starting at narrow end roll up cake in the towel and allow to cool. Repeat with second cake.
Prepare filling by beating together 3 cups of powdered sugar with the cream cheese and vanilla. Add additional sugar, if needed. Stir in nuts, if using.
To finish cakes, carefully unroll and remove towel. Spread half of the filling on one cake and re-roll. Repeat with second cake. Chill. Makes 20 servings and can be frozen.

Berry White Cake

Berry White Cake

Berry White Cake

I wanted a dessert that included fresh berries. I ended up making a white cake and then studded it with raspberries and blueberries. I topped it off with a lemon butter cream frosting and since it was the 4th of July I added a few star sprinkles. I loved the cake and it was a big hit with friends. After the cake was all done I decided to call it the Berry White Cake and found myself humming Barry White songs!!

To make the cake start by making a white cake batter. I used homemade -recipe follows- but you could use a box mix if that is what you prefer. After you pour the batter into your pans, or pans, sprinkle with some blueberries and raspberries- or whatever berries you happen to have. Fresh or frozen berries could be used. I used about 2 cups of berries in all, maybe a bit more.

Top the cake batter with berries before baking

Top the cake batter with berries before baking

Freshly baked

Freshly baked

Finished with lemon butter cream and patriotic sprinkles

Finished with lemon butter cream and patriotic sprinkles

 

 

 

 

 

 

 

Once cooled frost the cake. I used a lemon butter cream- recipe follows.

Classic White Cake

2 c. sugar
1 c. butter
4 egg whites or whole eggs
4 teaspoons vanilla extract
3 c. all-purpose flour
3 ½ teaspoons baking powder
1 c. milk
Preheat oven to 350 degrees. Lightly grease a 13×9-inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Sprinkle berries over the surface of the cake. Bake 35-40 minutes. Cake is done when it springs back to the touch. Makes 1.

Note: I actually made 3 smaller cakes from this recipe- reduced baking time to 20- 25 minutes.

Lemon Butter Cream

½ cup butter
4 1/2 cups sifted confectioners’ sugar
3 T. milk
1 T. lemon juice
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.

 

 

 

Raspberry Crumb Cake

Raspberry Crumb Cake

Raspberry Crumb Cake

With an abundance of fresh raspberries and a crunchy crumb topping this is a cake everyone will remember. Not too sweet and full of fresh berries it is just the type of dessert I enjoy most. When you add 2 cups of raspberries to the batter it might seem like too much. It is not.  You want to be able to see and taste the berries  in every bite.

Raspberry Crumb Cake

For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I used fresh but frozen should work, too
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.

Sweet Potato Pound Cake

Sweet Potato Pound Cake

Sweet Potato Pound Cake

If the only way you enjoy sweet potatoes is as a side at the holidays or in pie it is time to expand your thinking about them. In this recipe the mashed sweet potatoes add both sweetness and moistness to the finished cake. Great plain or with a dollop of whipped cream and some fresh berries.

Sweet Potato Pound Cake

1 1/2 c. cake flour*

1/2 t. each baking soda, salt, cinnamon and nutmeg

1/2 c. unsalted butter, room temperature

1/2 c. sour cream, room temperature

1 1/3 c. sugar

3 eggs, room temperature

1/2 c. mashed sweet potato

1 t. vanilla  

 Preheat oven to 300 degrees. Lightly oil an 8×4-inch loaf pan. Mix flour with next 4 ingredients and set aside. In large mixing bowl beat together butter and sour cream. Beat in sugar and then beat in eggs 1 at a time, beating well after each addition. Stir in mashed sweet potato and vanilla. Stir in dry ingredients and pour batter into prepared pan. Bake until tester comes out clean, about 1 hour and 15 minutes. Cool in pan 30 minutes before loosening cake sides from pan and removing. After cake has cooled wrap in foil and store at room temperature. Serves 8.

* If you don’t have cake flour you can make your own. Simply measure out a cup of all purpose flour and remove 2 tablespoons of the flour. That is now the same as a cup of cake flour OR remove the 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch and sift together to combine. I do the flour/cornstarch mix and keep a batch on hand for when I need it in baking.

Moroccan Date Cake

Moroccan Date Cake

Moroccan Date Cake

I have liked dates for as long as I can remember. They are truly nature’s candy. In this simple cake recipe I used both dates and nuts to add richness.  The hardest part of this dish was cutting up the fresh dates. They are pretty sticky. I used kitchen scissors, dipped in oil, to snip up the dates and that worked pretty well. I suppose you could add frosting or a glaze but I prefer this cake unadorned.

Moroccan Date Cake

1/2 c. butter

1/2 c. sugar

4 eggs

1 t. baking powder

1 c. flour

1 t. cinnamon

1 t. nutmeg

1/2 t. ground cloves

1/2 c. milk

1 t. vanilla

1 c. pitted, chopped dates

1/2 c. chopped walnuts

Cream together butter and sugar and beat in the eggs. Combine dry ingredients and beat into the egg mixture. Beat in milk and vanilla. Stir in nuts and dates and pour batter into a greased 9-inch cake pan. Bake in a preheated 325-degree oven for about 30 minutes or until knife inserted in center comes out clean. Serves 8-10.

Flourless Chocolate Mousse Cake

Flourless Chocolate Mousse Cake

Flourless Chocolate Mousse Cake

If you are still looking for a special dessert for Valentine’s Day this cake might just be what you are looking for. It is easy to make and impressive to serve. I decorated it with powdered sugar and chocolate whipped cream.

Flourless Chocolate Mousse Cake

½ c. each sugar and water

1 stick butter

12 oz. semi sweet chocolate

6 eggs

¼ dark rum or other liqueur

Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.

Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10. Leftovers can be frozen.

Fresh out of the oven

Fresh out of the oven

Chocolate Whipped Cream

1/2 c. whipping cream

1/4 c. powdered sugar

2 T. cocoa

Combine powdered sugar and cocoa and set aside. Whip cream until soft peaks form and then beat in the powdered sugar mixture. Pipe onto desserts.

Chocolate Whipped Cream

Chocolate Whipped Cream

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