INGREDIENTS
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
COOKING DIRECTIONS
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Showing posts with label all purpose flour. Show all posts
Showing posts with label all purpose flour. Show all posts
Saturday, February 14, 2009
COCONUT GLAZED COCKTAIL FRUIT CAKE
Cake Batter:
INGREDIENTS
1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour
Coconut Glaze:
INGREDIENTS
1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut
COOKING DIRECTIONS
Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.
In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.
Remove cake from the oven and allow to cool while the glaze is prepared.
Making the Glaze:
COOKING DIRECTIONS
Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.
INGREDIENTS
1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour
Coconut Glaze:
INGREDIENTS
1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut
COOKING DIRECTIONS
Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.
In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.
Remove cake from the oven and allow to cool while the glaze is prepared.
Making the Glaze:
COOKING DIRECTIONS
Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.
Thursday, January 29, 2009
PINEAPPLE CARROT CAKE
Cake:
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum
Cake:
COOKING DIRECTIONS
This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
Frosting:
COOKING DIRECTIONS
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost the cake while still slightly warm.
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum
Cake:
COOKING DIRECTIONS
This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
Frosting:
COOKING DIRECTIONS
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost the cake while still slightly warm.
Wednesday, January 28, 2009
BRUSSADELLA (ITALIAN BREAD CAKE)
INGREDIENTS
2 1/2 cups flour
1 cup sugar
grated lemon peel and juice of 1 lemon
3/4 stick butter
1 tsp vanilla
2 eggs (reserve 2 tsp)
3 tsp baking powder
pinch salt
COOKING DIRECTIONS
Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla.
Mix dough by hand until it holds together. Add a little milk or anisette if dough is hard or dry.
Turn dough out onto a lightly floured board and knead until smooth.
Grease and flour a tube pan or small square pan. Spread dough in a pan and brush with a mixture of reserved egg and sugar.
Bake at 375F for 35 minutes or until brown. Remove from pan and brush top with melted butter.
2 1/2 cups flour
1 cup sugar
grated lemon peel and juice of 1 lemon
3/4 stick butter
1 tsp vanilla
2 eggs (reserve 2 tsp)
3 tsp baking powder
pinch salt
COOKING DIRECTIONS
Sift all dry ingredients together, add eggs, beating well after each addition. Stir in melted butter and vanilla.
Mix dough by hand until it holds together. Add a little milk or anisette if dough is hard or dry.
Turn dough out onto a lightly floured board and knead until smooth.
Grease and flour a tube pan or small square pan. Spread dough in a pan and brush with a mixture of reserved egg and sugar.
Bake at 375F for 35 minutes or until brown. Remove from pan and brush top with melted butter.
FUDGE PUDDING CAKE
INGREDIENTS
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water
COOKING DIRECTIONS
Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.
Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.
Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!
Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water
COOKING DIRECTIONS
Combine the flour, baking powder, sugar, salt and 2 tablespoons of cocoa powder into a 1-1/2 quart baking pan or casserole dish.
Stir together the melted butter, water, and vanilla. Pour into dry ingredients, add the nuts and mix well.
Add the 1/4 cup of cocoa powder remaining to the brown sugar and combine, then sprinkle over the batter mixture. Slowly pour the boiling water over the top of the batter in a thin stream. DO NOT STIR!
Bake in a pre-heated 350 degree F oven for 40 to 45 minutes. Serve with ice cream or whipped topping.
HALLOWEEN FUNNEL CAKES
INGREDIENTS
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
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