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Triple Chocolate Pecan Cake

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Triple Chocolate Pecan Cake
Smooth and decadently rich, this cake is unbridled indulgence. A flourless cake that is dense, almost truffle-like, and made with 3 chocolates; semisweet, unsweetened cocoa, and bittersweet. Decorate the sides of the cake with crushed pecans and decorate the top with extra pecan halves and chocolate shapes such as chocolate leaves. You’ll want to serve this cake in small pieces, but beware, it is addicting.
Recipe type: Dessert | Gluten-Free Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased and Wax Paper or Parchment Paper Method: bain marie Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 8 1-ounce squares semisweet chocolate
  • 1 cup unsalted butter
  • 1 cup unsweetened cocoa powder
  • 1½ cups granulated sugar
  • 6 large eggs
  • ⅓ cup brandy or cognac
  • 1½ cups toasted pecans, finely chopped
  • Tip: See Toasting Nuts and Seeds. Use standard measuring cups and spoons or scales for accurate measuring.
Glaze:
  • 5 1-ounce squares bittersweet chocolate
  • 4 tablespoons unsalted butter
  • 2 tablespoons whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • ½ cup toasted pecans, finely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening, line with wax or parchment paper, and then lightly grease the top of the paper.
Batter:
  1. In top of a double boiler over hot water, Melt the semi-sweet chocolate and butter; stir to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. In a large mixing bowl, combine the cocoa powder and sugar. In a medium mixing bowl, combine the eggs and brandy; whisk with a fork to thoroughly break up the eggs. Add the egg mixture to the sugar mixture and stir to combine. Pour in the melted chocolate mixture and stir until completely combined. Stir in the chopped pecans.
  3. Pour the batter into the prepared pan. Set the pan into a much larger pan with sides and set both pans in the oven. Make a bain-marie (water bath) by pouring about 1 inch of very hot water into the larger pan. Tip: A large roasting pan works well for the outer pan.
  4. Bake: Bake 45 minutes, or until the cake is firm to the touch. Remove the 9 inch pan from the water bath and place on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
  5. Cover the cake with plastic wrap and refrigerate until completely chilled, at least 6 hours.
Glaze:
  1. In top of a double boiler over hot water, combine the bittersweet chocolate, butter, whipping cream, and vanilla. Stir until melted and completely combined. Remove from heat and let cool about 5 minutes.
  2. Place a piece of wax paper under the chilled cake, and then drizzle spoonfuls of glaze along the edge of the cake, allowing the glaze to drip down and coat the sides. Pour the remaining glaze on top of the cake.
  3. Cover the sides of the cake with ½ cup chopped pecans, gently pressing them on with your hand. Let the cake sit, uncovered, at room temperature or in the refrigerator until the glaze is set. Transfer cake to a serving plate.
  4. Cover cake and refrigerate until ready to serve. Refrigerate Leftovers.
Source: Clements, Carole, Baking, Hermes House, New York, 2001

Dobos Torte

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Dobos Torte
This classic torte has the irresistible flavors of chocolate Buttercream combined with a light sponge cake. The Dobos Torte was invented around 1884 by Jozsef Dobos, a Hungarian chef. It is said he donated the recipe to the Budapest Pastry and Honey Bread makers Guild in 1906 to make the recipe public for everyone to share and enjoy.

There are many recipes for Dobos Torte, but to replicate the original recipe it should be made with five to eight thin layers of a biscuit or sponge cake, chocolate Buttercream, and a caramel topping cut into triangle shapes.

To make a slightly modernized version, I have added toasted and chopped hazelnuts as a garnish; hazelnuts and chocolate are such a decadent flavor combination. Instead of a flat caramel layer, the hardened caramel cake layer is drizzled with chocolate and propped up with extra Buttercream and whole hazelnuts like a spinning pinwheel.
Recipe type: Dessert | Sponge Layer Cake | Caramel Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Prep: Parchment Paper, Marked, Greased, Floured Oven Temp: 425° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Chocolate Types, Melting Chocolate, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups sifted cake flour
  • ¼ teaspoon salt
  • 9 large eggs, separated
  • 2¼ cups confectioners’ (powdered) sugar, divided
  • 1½ teaspoons pure vanilla extract
Classic French Chocolate Buttercream:
  • 8 ounces bittersweet chocolate, melted and slightly cooled
  • 3 large eggs
  • 3 large egg yolks
  • 1½ cup granulated sugar
  • ¾ cup water
  • 2½ cup (5 sticks) unsalted butter, room temperature
  • 1½ teaspoon pure vanilla extract
Garnish:
  • 1 cup hazelnuts, toasted, skins removed, coarsely chopped
  • 24 whole hazelnuts, toasted, skins removed
Caramel Sauce:
  • 2 tablespoons unsalted butter
  • ¼ cup water
  • ½ teaspoon lemon juice
  • 1½ cups granulated sugar
  • Small amount of semisweet or bittersweet chocolate, melted (about 1 ounce) for chocolate drizzle (optional)
Instructions
Preheat oven to 425 degrees F. Cut 8 sheets of parchment paper, each about 12 inches squares. Draw 9-inch circles on each sheet using a 9-inch cardboard cake board or cake pan as a guide. Make sure the circles are drawn dark enough tosee when the paper is turned over. Turn the sheets over and lightly grease the area of the circle and lightly dust with flour. Pick up the sheets and tap off excess flour to leave just a light dusting. Set the sheets aside.
Batter:
  1. In a medium mixing bowl, combine flour and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add 1 cup of the confectioners’ sugar to the eggs, eitherone tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the vanilla and continue mixing for another 1 minute until well blended. Remove the bowl from the mixer.
  3. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1¼ cups confectioners’ sugar; continue beating until stiff peaks form.
  4. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the egg yolk batter to lighten the batter.
  5. Place the flour mixture into a wire mesh strainer and sprinkle about one-third over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. Then fold about one-third of the remaining egg whites into the batter using about 3 to 4 turns with each addition of egg whites. Alternate with adding the flour and egg whites taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly
  6. Bake: Spoon the batter onto the prepared parchment sheets, dividing the batter evenly between the 8 circles. Gently spread the batter over the circle with a small offset spatula or the back of a large spoon, covering the circles completely and spreading the mixture evenly. When ready to bake, slip each sheet onto a large baking sheet and bake 6 to 8 minutes or until the layers are golden brown and the cake springs backwhen lightly touched. Bake the layers as promptly as possible, one after the other. The layers must be baked promptly because the batter will lose volume and begin to weep if allowed to stand too long. Remove layers from the baking sheets as soon as they come out of the oven; slide the parchment and cake layer onto a wire cooling rack to cool completely. Cool without removing the parchment paper.
Classic French Chocolate Buttercream:
  1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl of an electric stand mixer fitted with the whisk attachment combine eggs and egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. When the syrup looks clear, increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and chocolate and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Buttercream should be used immediately, or refrigerate until needed.
Assembly:
  1. Gently peel off the paper from one of the layers and flip the layer upside down on a cake plate. Spread Buttercream about ¼ inch thick over the layer, using about ¾ cup of Buttercream. Gently peel the paper from another layer and place the layer on top, lining up the layers so the edges are even, and spread about ¾ cup of Buttercream over the top.Repeat with the next four layers. Place the 7th cake layer on top. Reserve the 8th layer for the caramel top.
  2. When the 7 layers are completed, use a long sharp kitchen knife to trim off the edge of the layers to make the sides straight.
  3. Reserve about ½ cup of the Buttercream for the rosettes. Frost the sides and top of the cake with the remaining Buttercream.
Garnish:
  1. Place reserved ½ cup Buttercream into a pastry bag fitted with a star decorating tip (I used a #16 tip.) Pipe 12 small rosettes about ½ inch from the edge, around the top of the cake. Place 2 whole hazelnuts in the top of each Dobos TorteButtercream rosette. Gently press the chopped hazelnuts around the sides of the cake.
  2. Place frosted cake in refrigerator to firm up the Buttercream.
  3. Gently peel the parchment paper from the reserved cake layer and flip the layer upside down on a lightly greased flat work surface, such as a wooden or marble pastry board. Set aside while making the caramel sauce.
Caramel Sauce:
  1. In a medium heavy saucepan, preferably non-stick, combine butter, water, lemon juice, and sugar. Heat on low heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon. Stir gently to avoid splashing the mixture onto the sides of the pan. Cover the saucepan with a lid and increase the heat to medium for 4 minutes. Tip: Covering the pan will help to wash down the sides of the pan removing any stray sugar crystals.
  2. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 320 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 300 degrees to slow the cooking because at this point it will quickly reach 320 degrees. In addition, remove the pan from the heat just before the syrup reaches 320 degrees to prevent it from going over 320 degrees. F.
  3. Let the hot caramel sit and cool to 300 degrees F, about 5 minutes. The caramel should be thick like molasses.
  4. Carefully scoop out about ½ of the caramel using a large spoon and spoon the caramel onto the reserved cake layer and immediately spread over the layer with a buttered icing spatula or offset spatula. The caramel will soak into the cake; let the caramel cake layer sit a few minutes until caramel is slightly firm. Be careful, the caramel is extremely hot and will burn your skin if you touch it. Tip: keep remaining caramel over low heat to keep it fluid until ready to use.
  5. Spoon the remaining caramel over the cake layer and immediately spread the caramel with a buttered icing spatula or offset spatula, allowing the caramel to flow over the sides to cover the edges of the cake. Use the buttered spatula to push any caramel that flows away from the edges back onto the cake. You can also use the buttered spatula to smooth the edges of the caramel as it sets.
  6. While the caramel is still warm, use a buttered large, sharp kitchen knife to score the caramel into 12 equal size triangle wedges, then cut the caramel cake layer all the way though to separate the wedges. Let sit to cool and harden.
  7. Spoon melted chocolate into a pastry bag with a small round decorating tip or a small plastic bag with a ziplock top. If using a plastic bag, cut off a very small corner of the bag.
  8. Push the wedges back together to form a circle. Drizzle the chocolate over the top of the caramel wedges in a spiral, starting in the center and moving to the outside edge. Let sit or refrigerate wedges until the chocolate is hardened.
  9. Arrange the caramel wedges on top of the cake with the small ends meeting in the middle, tipping the edge of each one so it lays against the Buttercream rosette and whole hazelnuts. The caramel wedges will look similar to a fan-blade.
  10. Refrigerate cake until ready to serve. Refrigerate leftovers.
Adapted From: Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010
Teubner, Christian, Cakes & Pastries, Hearst Books, New York, 1983

Lady Baltimore Cake

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Lady Baltimore Cake
I stepped forward to the counter, adventurous, but polite.
"I should like a slice, if you please, of Lady Baltimore," I said with extreme formality.
I thought she was going to burst; but after an interesting second she replied, "Certainly."
… I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts--but I can't write any more about it; my mouth waters too much.
Delighted surprise caused me once more to speak aloud, and with my mouth full. "But, dear me, this is delicious!"
Owen Wister, Lady Baltimore, 1906

These words, spoken by a fictional character in Owen Wister’s book, inspired his readers to search for the Lady Baltimore cake recipe. According to legend, Wister had once tried a piece of this cake thought it so delicious that he decided to incorporate it into his novel. Lady Baltimore is traditionally a white cake with a white meringue frosting, and a filling of meringue, dried figs, raisins, and nuts. This holiday version includes cranberries to give it a festive flair. If you prefer the traditional version, just omit the cranberries
Recipe type: Dessert | Layer Cake | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large egg whites
Fruit and Nut Filling:
  • ¾ cup golden raisins
  • ½ cup dried cranberries
  • ½ cup dried figs, chopped into ¼ inch pieces
  • 2 tablespoons orange flavored liqueur, such as Grand Marnier or Triple Sec
  • ½ cup pecans, broken by hand into ¼ inch pieces
Meringue Frosting:
  • 6 large egg whites
  • 1¾ cups granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
Garnish:
  • ¼ cup dried cranberries
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a medium mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 22 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Fruit and Nut Filling:
  1. In a medium bowl, combine raisins, cranberries, figs, and liqueur. Set aside to let the fruit soak for 20 minutes.
  2. By hand, bread the pecans into ¼ inch pieces. Set aside.
Meringue Frosting:
  1. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  2. In a small heavy-bottomed pan combine sugar, water, and corn syrup to create syrup. Cook over medium heat, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees, using a candy or instant read thermometer to gauge the temperature, about 5 minutes. Remove from heat.
  3. With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream into the beaten egg whites. Continue beating until the mixture is cool, thick, and shiny, 10 to 12 minutes. Frosting must be used immediately.
  4. Add about 2 cups of the Meringue Frosting to the fruit mixture, stir in the nuts. Using an offset spatula, spread the fruit and nut filling evenly between the cake layers. Spread remaining frosting on sides and top of cake. Refrigerate leftovers.
Garnish:
  1. In a small bowl, combine cranberries and golden raisins. Toss with sugar to coat. Arrange around base of frosted cake.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Tropical Carrot Cake

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Tropical Carrot Cake
Pineapple and coconut add extra flavor and moistness to this tropical version of traditional carrot cake. For variation, try stirring a little coconut or pineapple into the cream cheese frosting to enhance the tropical flair.
Recipe type: Dessert | Oil Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9 inch round layers or one 13x9x2 inch oblong Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1¼ cups vegetable oil
  • 2 cups grated raw carrots
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup toasted walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and then beat for 1 minute longer.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, drained pineapple, coconut, and nuts.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 to 50 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place baking pans on wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling and cut into squares to serve.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Walnut Chiffon Cake

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Walnut Chiffon Cake
Walnuts and walnut oil provide a wonderful nutty flavor to this cake. Serve plain or with whipped cream and fresh fruit.
Recipe type: Dessert | Chiffon Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 325o Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2¼ cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar, divided
  • ⅓ cup firmly packed light brown sugar, divided
  • 5 large egg yolks
  • 1 large egg
  • ½ cup walnut oil or, use a combination of walnut oil and vegetable oil
  • 2 teaspoons pure vanilla extract
  • ¾ cup water
  • 1 cup walnuts, finely chopped by hand, not ground
  • 6 large egg whites
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 325 degrees F. The cake will be baked in one ungreased, 10 inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. In a small mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, combine the granulated sugar and brown sugar; stir to mix.
  3. In a large bowl of an electric mixer, add the egg yolks and the whole egg and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add 1 cup of the sugar mixture to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color.
  4. With the mixer on medium speed, slowly pour the oil into the batter in a slow steady stream. Add the vanilla and continue mixing for another 1 minute until well blended.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the water, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and water, ending with the last portion of the flour, and stirring just until blended.
  6. Using a large rubber spatula, gently fold in the walnuts.
  7. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining ⅓ cup sugar mixture; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
  8. Bake: Spoon the batter into the ungreased Angel Food pan and smooth the surface with the back of a large spoon. Bake 60 to 70 minutes or until the cake is golden brown on top and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down.
  9. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
Source: Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002
Walter, Carole, Great Cakes, Random House, New York, 1991

Whiskey Date Walnut Cake

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Whiskey Date Walnut Cake
A lovely and delicious marzipan covered cake, full of walnuts, dates, spices, and flavored with whiskey. This is a perfect cake to serve at Easter, but when served with a cup of tea or coffee this dessert will entice your guests anytime of year. After baking the top of the cake is covered with sweet marzipan and then decorated with gold dragees and walnut halves “painted” with gold luster dust, making a stunning presentation that is really very easy to do.
Recipe type: Dessert | Cake | Marzipan
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One8x8x2 inch square Pan Prep: Greased, Floured, Parchment Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups toasted walnuts, coarsely chopped
  • 1 cup pitted dates, coarsely chopped
  • 1 cup plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • ⅓ cup whiskey or bourbon
Topping:
  • About 1¼ pounds marzipan. See recipe for Marzipan
  • Confectioners’ (powdered) sugar for rolling
  • 2 tablespoons apricot jam
Decoration:
  • 4 walnut halves
  • Clear alcohol such as vodka or gin or kirshwasser
  • Gold Luster Dust
  • Small artist paintbrush
  • Gold dragees
Instructions
Preheat oven to 325 degrees F. Prepare one 8x8x2 inch square pan; lightly grease the pan with shortening, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine chopped walnuts and chopped dates. Sprinkle 1 tablespoon flour over the fruit and nuts; mix well. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 tablespoon of flour before chopping to help cut down on the stickiness.
  2. In a small mixing bowl, combine 1 cup flour, baking powder, salt, nutmeg, and cinnamon; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the date and walnut mixture into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. See recipe for Marzipan.
  2. Place cake upside down on a cake plate. Tip: You can leave the cake right-side up, however the top normally has a bumpy texture. Turning the cake upside down provides a smooth surface for the marzipan.
  3. Heat apricot jam in a small saucepan over low heat or in the microwave for 30 to 45 seconds. Using a pastry brush, brush the top of the cake with the jam. The apricot forms a sticky surface for the marzipan to adhere to.
  4. Sprinkle a marble board or pastry mat with a small amount of powdered sugar. Roll the marzipan ½ inch thick. Use a sharp kitchen knife to trim the marzipan to the exact size as the top of the cake, using the cake pan as a guide.
  5. Use the back of a long kitchen knife to press shallow indentations in the marzipan to form lines. Make the first line from corner to corner, and then make parallel lines about 1½ inch apart. Repeat in the other direction to form a criss-cross pattern. Gently lift the marzipan and place on top of the cake.
Decoration:
  1. In a small dish stir a small amount of clear alcohol and gold luster dust Whiskey-Date-Walnut-Caketogether; use this mixture to paint the top of the walnut halves using the small artist paintbrush. Set aside a few minutes to let dry.
  2. Lightly press a walnut half in the marzipan at each corner. Lightly press a gold dragee in the marzipan where the lines meet in the criss-cross pattern.
  3. Refrigerate cake until ready to serve. Refrigerate leftovers.
Cake Decoration Inspired by: Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010

 

Tyrolean Hard Cake

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Tyrolean Hard Cake
A dense almond cake that is quick and easy to make. Instead of a cake batter, the ingredients form a stiff dough that you roll into balls, then roll in sugar before baking. The cake can be served by breaking off pieces or slicing into wedges.
Recipe type: Dessert | Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar, plus additional sugar for rolling
  • 2 large eggs
  • 2½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1½ cups finely chopped walnuts
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round layer cake pan or one 9 inch round springform pan; lightly grease the bottom of the pan with shortening
Batter:
  1. In a large bowl of an electric mixer, combine butter, sugar, eggs, flour, baking powder, salt, almond extract, vanilla extract, and walnuts. Mix all ingredients together until thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Mixture will form stiff dough.
  2. Shape dough into small balls, about 1” in diameter. Roll the balls in granulated sugar until completely coated.
  3. Arrange some of sugared balls in the bottom of the pan, placing the balls about ½ inch apart. Place additional sugared balls on top of the first layer on top of the empty spaces. If any sugared balls are still left, form a third layer on top of the second layer.
  4. Bake: Bake 50 minutes or until the top is lightly browned. Cool on a wire cooling rack for 20 minutes then remove the cake from the pan and finish cooling on wire rack.

Raspberry Cream Torte

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Raspberry Cream Torte
A rolled up raspberry and whipped cream sensation, made with a shortbread crust, a sponge-type chocolate cake, fresh raspberries, sugared almonds, and lots of whipped cream. A chocolate roulade is baked in a jelly roll pan and rolled up to cool, then the cake isunrolled, spread with a thick layer of scrumptious raspberry and whipped cream filling, cut into strips, then the strips are rolled around each other on top of the shortbread crust. Finally the entire torte is frosted with more whipped cream and garnished with sugared almonds and more raspberries. This is an fresh, elegant, and delicious dessert.
Recipe type: Dessert | Sponge Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Cheesecake, One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
About 1 teaspoon melted butter for preparing cheesecake pan
Small amount of vegetable shortening and flour plus parchment paper for preparing jelly roll pan
¼ cup confectioner's(powdered) sugar for sprinkling on towel
Shortbread:
  • 7 tablespoons unsalted butter, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
Cake:
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • 2 large egg yolks
  • ½ cup granulated sugar, divided
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Raspberry Cream Filling:
  • 1½ cups (6 ounces) fresh raspberries
  • 1 tablespoon Chambord or Framboise raspberry liqueur (optional)
  • 2 envelopes unflavored gelatin
  • ¼ cup water
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Sugared Almonds:
  • 1 large egg white
  • ¼ cup granulated sugar
  • 1 cup sliced almonds
Topping:
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Garnish:
  • 20 to 25 fresh raspberries
Instructions
Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the bottom of the pan only with 1 teaspoon of melted butter.
Shortbread:
  1. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until mixture appears smooth and creamy, 1 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolk; beat until thoroughly mixed. Add flour and mix just until dough comes together. Tip: The dough may seem crumbly but should hold together when pinched with your fingers.
  2. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared cheesecake or springform pan. Tip: Use the back of a large spoon or the flat bottom of a measuring cup or drinking glass to press the dough firmly and evenly across the bottom of the pan.
  3. Cover the pan with plastic wrap and refrigerate while preparing and baking the cake.
Cake:
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch jelly roll pan works well.
  1. In a medium size mixing bowl, combine flour, cocoa, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the 6 egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ¼ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Bake for 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
  6. Bake: Remove cheesecake pan with shortcake dough from refrigerator. Bake 15 to 20 minutes or until shortbread is a very light golden brown. Remove from oven and place on a wire cooling rack to cool.
Raspberry Cream Filling:
  1. Lightly crush the raspberries in a medium size bowl. Stir in raspberry liqueur (optional.) Set aside.
  2. Sprinkle gelatin over water in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
  3. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.
  4. Using a balloon type whisk or large rubber spatula, fold the cooled gelatin into the whipped cream, and then fold in the crushed raspberry mixture. Set aside.
Assembly:
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread the raspberry cream filling over the cake, spreading the cream evenly under the curled edge and to the edges of the cake.
  3. Cut the cake lengthwise into 6 strips. Carefully roll up one of the strips and stand it upright on the center of the cooled shortbread. Carefully shape the other strips in circles around the center roll, until the whole shortbread base has been covered. Tip: Cut the long strips in half, if necessary, to make placement of the strips easier.
  4. Cover pan and refrigerate until filling is firm, 4 to 6 hours or overnight.
Sugared Almonds:
  1. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  2. In a medium size bowl, beat the egg white with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  3. Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 10 to 15 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Set aside to cool.
Topping:
  1. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.Raspberry Cream Torte
  2. Remove cake from refrigerator. Run a thin kitchen knife around the edge of the pan to loosen the sides. Remove cake from pan and place on a serving plate.
  3. Using an offset spatula, spread about ½ of the whipped cream topping over top and sides of cake. Spread the cream as smooth as possible over the top and sides. Place remaining whipped cream in a pastry bag with a decorating tip and pipe rosettes or small mounds around the outside edge and pipe remaining whipped cream in an attractive design in the middle.
  4. Gently press the cooled sugared almonds around the sides of the cake, and sprinkle some on top.
  5. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish:
  1. When ready to serve, place a raspberry on top of each whipped cream rosette. Refrigerate leftovers.
Adapted From: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

 

Pumpkin Praline Torte

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Pumpkin Praline Torte
This torte is a wonderful Thanksgiving or fall dessert. With a praline topping that is rich and chewy, a moist cake full of pumpkin and spices and finished with sweetened whipped cream; this torte may become your favorite replacement for pumpkin pie.
Recipe type: Dessert | Oil Cake | Pumpkin Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Praline:
  • ¾ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter
  • 3 tablespoons whipping (heavy) cream
  • ¾ cup pecans, coarsely chopped,
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 4 large eggs
  • 1⅔ cups granulated sugar
  • 2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin
  • 1 cup vegetable oil
Sweetened Whipped Cream:
  • 2 cups heavy (whipping) cream
  • ¼ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons pecans, coarsely chopped (optional)
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the bottom only of the pans.
Praline:
  1. In a small heavy saucepan over low heat, combine the brown sugar, butter, and whipping cream; heat and stir until the sugar is dissolved and butter is melted.
  2. Pour praline mixture in the bottom of the prepared pans, dividing evenly. Sprinkle pecans over top of praline; set aside.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  4. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  5. Bake: Spoon the batter into the pans over the praline and pecans; smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool on a wire cooling rack for 5 minutes.
  6. Run a thin kitchen knife around the edge of the pans to loosen the sides. Invert the pans onto the wire rack, and then carefully lift pans off of the cake. If any praline or pecans have stuck to the pan, remove and place back on the cake. Cool Completely.
Sweetened Whipped Cream:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Assembly: Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream over the cake. Top with second cake layer, praline side up, and remaining whipped cream. Sprinkle with additional pecans if desired.
  3. Cover and refrigerate before serving. Refrigerate leftovers.
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009

Pumpkin Nut Cake Roll

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Pumpkin Nut Cake Roll
Instead of pumpkin pie for your holiday dessert, bake this Pumpkin Nut Cake Roll with a sweet cream cheese filling. This is absolutely delicious. Roll cakes are fun and easy to make, and they always make a spectacular presentation on your dessert table. This recipe is from the Nestle Baking Company.
Recipe type: Dessert | Rolled Cake | Sponge Cake | Roulade
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioner's (powdered) sugar for sprinkling on towel
Batter:
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin
  • 1 cup walnuts, coarsely chopped (optional)
Filling:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioner's (powdered) sugar
Topping:
  • 2 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Sprinkle walnuts evenly over the top of the batter.
  5. Bake: Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.
Assembly:
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.
Topping:
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.

Pumpkin Carrot Cake

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Pumpkin Carrot Cake
Viewing this 6-layer masterpiece cake created on MasterChef, I knew it would be delicious and a must-try recipe and the cake certainly proves to be a winner. However, with 6 layers to fill and frost I felt it needed a larger recipe of frosting; therefore I used my own recipe for the Cream Cheese Frosting. Otherwise no changes have been made to the original recipe or ingredients.

This cake provides an abundance of flavors and textures, a wonderful treat any time of year, but it seems especially perfect in the fall when pumpkins and nuts are at their peak of flavor. The candied and spiced nuts around the top and sides of the frosted cake are optional but provide extra crunch and sweet goodness.
Recipe type: Dessert | Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candied Nuts (optional):
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 1/16 teaspoon ground nutmeg
  • 1 cup hazelnuts, pecans, walnuts, or almonds, coarsely chopped (or use a combination of nuts)
  • ¾ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon water
  • ½ teaspoon salt
Batter:
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 3 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1¼ cups fresh pumpkin puree or canned pumpkin
  • 2 cups grated raw carrots
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Instructions
Candied Nuts (optional):
  1. Lightly butter a baking sheet or line with a nonstick baking mat. Set aside.
  2. In a small bowl, combine the cinnamon, ginger, cardamom, and nutmeg; stir together to mix. Set aside.
  3. In a large skillet, toast the nuts over medium heat until golden brown and fragrant, stirring frequently. Remove from heat. Set aside.
  4. In a medium heavy-bottomed pan over medium low heat, combine sugar, butter, water, and salt. Heat and stir until the butter is melted. Increase heat to medium and bring mixture to a boil, stirring occasionally with a wooden spoon or rubber spatula. Raise the heat to medium-high, and continue to boil without stirring until the sugar mixture turns a caramel color or reaches a temperature of 325 degrees F., taking from 10 to 12 minutes, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from heat. Stir in the spice mixture, and then add the nuts, stirring until the nuts are evenly coated.
  5. Immediately pour nut mixture onto the baking sheet, spreading the mixture with the spoon as best as you can. The mixture hardens quickly so you need to work fast. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  6. As soon as the nuts are cool enough to handle break apart with your hands. Set aside to cool completely.
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add egg yolks one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg yolk.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin, ending with the last portion of the flour, and stirring just until blended.
  5. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the grated carrots.
  6. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy.
  2. Cover and refrigerate until ready to serve. Using an offset spatula, spread frosting between layers and over top and sides of cake. Decorate cake as desired.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good Pumpkin Carrot Cakebase to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ¾ cup frosting over the layer. Repeat with the next four layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting.
  3. Sprinkle the candied nuts around the top and sides of the cake, pressing lightly into the frosting.
  4. Refrigerate cake 1 to 4 hours before serving. Refrigerate leftovers.
Source: MasterChef Magazine, Ben Starr, October 2011

Pear Nut Sour Cream Coffee Cake

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Pear Nut Sour Cream Coffee Cake
A sweet pear and toasted nut filled coffee cake with a crunchy topping. Use a good baking pear such as Bosc or Bartlett.
Recipe type: Dessert | Butter Coffee Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x9"x2" Square or One 9" Round Springform Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips,
Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Topping:
  • 1 cup toasted walnuts or pecans, coarsely chopped
  • ⅓ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
Filling:
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter, chilled
  • 2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
  • 2 teaspoons freshly squeezed lemon juice
Batter:
  • 1¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Topping:
  1. In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling:
  1. In a medium mixing bowl, combine ⅓ cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
  2. Toss pears with lemon juice. Set aside.
Batter:
  1. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
  5. Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.
  6. Bake: Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Recipe adapted from Better Homes and Gardens Christmas Baking 2007

Panforte Di Siena

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Panforte Di Siena
Panforte is a traditional Italian Christmas confection, originating in Siena Italy, sometime in the 13th century. The word panforte means ‘strong bread’, either due to the spices used or the dense texture. Some say that traditional Panforte has 17 ingredients, one for each of the 17 districts of Siena.

This Italian confection, loaded with honey, nuts, dried fruit, and spices is a cross between a cake, a fruitcake, and a candy. The texture is heavy and dense, chewy and a little sticky; the taste is sweet and spicy, nutty and fruity; it is oh-so delicious and easy to make. Panforte doesn’t really have a chocolate flavor, but the cocoa imparts a dark rich color. Panforte is baked in a round pan lined with edible rice paper, edible wheat starch paper, or parchment paper.

To make Panforte, a cooked sugar and honey mixture is combined with the nuts, spices, and dried fruit mixture, and then smoothed into place in the pan. It gets a slow bake in the oven, just long enough to heat the ingredients together. After baking and cooling, the top is heavily dusted with powdered sugar. I sugar dusted my Panforte using a few star stencils just to give it a festive touch. This delicious and elegant confection should be cut into small servings, and is perfect with a cup of hot espresso.
Recipe type: Dessert | Cake | Confection
Serves: 16 to 20
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased and Parchment Lined Oven Temp: 300° Storage: Tightly Wrapped, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Blanching Almonds, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
1 tablespoon softened unsalted butter for preparing pan, plus edible rice paper, edible wheat starch paper, or parchment paper
Batter:
  • 1 cup unblanched almonds, toasted, and coarsely chopped
  • 1 cup hazelnuts (filberts), toasted, skins removed, and coarsely chopped
  • ¾ cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1½ teaspoons freshly grated lemon zest, finely chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • Pinch (scant 1/16 teaspoon) ground white pepper
  • 1 cup candied orange peel, chopped fine
  • ½ cup candied citron, chopped fine
  • ½ cup candied lemon peel, chopped fine
  • ¾ cup granulated sugar
  • ¾ cup honey
  • 2 tablespoons unsalted butter
Topping:
  • 1 to 2 tablespoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 300 degrees F. Prepare one 9 inch round springform pan; lightly grease the bottom and halfway up the sides of the pan with some of the softened butter, place a round of edible rice, wheat starch or parchment paper cut to fit in the bottom of the pan, and then butter the top of the paper.
Batter:
  1. In a large mixing bowl, combine the toasted and coarsely chopped almonds and hazelnuts, flour, cocoa, lemon zest, cinnamon, cloves, coriander, nutmeg, and white pepper; whisk together to mix. Add the chopped orange peel, citron, and lemon peel. Whisk to mix well. Set aside.
  2. In a medium heavy saucepan over medium low heat, combine sugar, honey and butter, heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Raise the heat to medium-high, and bring to a boil, without stirring. Brush down the sides of the pan with a clean wet pastry brush to prevent crystallization. Cook until the sugar mixture reaches the soft-ball stage and a temperature of 240 to 245 degrees F., using a candy or instant read thermometer to gauge the temperature. Remove pan from heat.
  3. Immediately pour the hot sugar mixture over the dry ingredients. Working rapidly, stir the mixture with a wooden spoon until thoroughly blended.
  4. Pour the mixture into the prepared pan. With damp hands press the batter evenly into the pan, smoothing the top.
  5. Bake: Place the pan on a baking sheet with ½ inch sides to catch any leakage. Bake 30 minutes. The Panforte will not look set but it will firm up as it cools. Remove from the oven and place on a wire cooling rack to cool.
  6. When cooled, Slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan.
Topping:
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar.
  2. Optional: To make the star stencils, use a 1 inch star cookie cutter and trace around the cutter onto a piece of heavy paper, and then cut out the Panforte-Di-Sienashapes. Place a pin in the centerof each star to hold in place on top of the cake and to make easy to remove stencils from cake. Randomly place star stencils on top of cake, dust entire top of cake with powdered sugar, then remove the stencils by grabbing the pins and lifting off.
  3. Serve and Store: Cut into small wedges to serve. Store Panforte in an air-tight container or wrap tightly in plastic wrap, then wrap in foil and store at room temperature up to one month.
Source: Bloom, Carole, The International Dictionary of Desserts, Pastries, and Confections, Hearst Books, New York, 1995
Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002

Muchas Leches Cake with Sugared Almonds

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Muchas Leches Cake with Sugared Almonds
This is such a fabulous cake on all levels that appeals to all the senses. I share almost everything I bake and test for this website with family and friends. The first thing my husband Jim said when he sampled this cake was “don’t give any of this away!” and I knew immediately this was a winner. Similar to a traditional Tres Leches Cake made with sponge cake soaked with 3 different milks – hence the name tres leches “three milks”, this version is made with 5 milks to make a sweet milky syrup that is reminiscent of Caribbean flavors.

Sight: Visually, this cake is stunning with four layers of golden sponge cake sandwiched with mounds of whipped cream. The covering of sugared almonds makes it extra pretty, and if you serve the cake with fresh fruit it becomes even more beautiful.
Smell: You will love the almond and cinnamon smells wafting out of your oven as the cake bakes, and the smell of fresh whipping cream is heavenly.
Touch: When biting into a piece of this cake you will feel the lushness of the soft whipped cream in your mouth, the texture of the ground almonds and the creamy moistness of the cake from the soaking liquids, and then comes the delightful surprise of the crunchy sugared almonds.
Hearing: Be prepared for many exclamations of ooohs, aaahs, and yums from everyone.
Taste: The best part about this cake is the incredible taste. The sponge cake itself is light with the flavor of fresh ground almonds and just the barest hint of cinnamon. The soaking liquid is to die for; it is incredibly scrumptious with the mixing of 5 different milks and creams and the undertone of coconut flavor from the coconut cream is lovely. The thick layers of sweetened whipped cream make this whole dessert ridiculously good and the sugared almonds is a treat all alone and just may become your new best baking ingredient.

Now that hopefully you are ready to bake this wonderful dessert yourself, let me give a few tips and suggestions. This recipe is from The Pasty Queen by Rebecca Rather, who provides other stunning recipes along with this one. The original recipe states the sugared almonds take 8 to 10 minutes to bake. But because of the ratio of egg whites to almonds, they will actually take 40 to 50 minutes. I would recommend making the sugared almonds and the Dulce de Leche one, or a few days beforehand to have these items ready. Yes, there are fourteen (14) eggs used for the cake batter plus 4 additional egg whites for the sugared almonds; this is not an error. Beating 14 egg whites also requires an extra large mixing bowl (I use a large ceramic potato chip bowl for large projects like this.) If you don’t have an extra large bowl you could beat just one half of the egg whites at a time. This makes a fairly large cake, and you will need a serving plate, preferably rectangular, that can accommodate a finished cake of about 8 x 10 inches. Instead of using a 12 by 17 inch pan you could substitute three 9-inch round cake pans if you prefer. I added vanilla extract to the whipped cream as I think this improves upon the flavor. You will have left over Dulce de Leche but don’t despair; use the leftover in coffee or as a topping on ice cream for some indulgent treats. The original recipe makes 4 cups of sugared almonds; I actually only needed about 3 cups to cover the cake, therefore you could cut the recipe down to 3 cups if you desire. However these sugared almonds are so good you will be glad you have leftovers and will be wishing you had more. They are good to just eat by themselves, sprinkled on oatmeal, served with fruit, and on and on and on.
Recipe type: Dessert | Sponge Cake
Serves: 14 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12"x15"x1" Jelly Roll Pan Prep: Parchment Paper, Buttered Starting Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 16 ounces (about 4 cups) blanched almonds
  • 1¼ cups plus ½ cup granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 14 large eggs, separated
Soaking Syrup:
  • ¼ cup Dulce de Leche (see directions below)
  • ½ cup whipping (heavy) cream
  • ½ cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using,
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk
  • 1 tablespoon pure vanilla extract
Whipped Cream Filling and Topping:
  • 4 cups whipping (heavy) cream
  • 1½ cups confectioner’s (powdered) sugar
  • 1 tablespoon pure vanilla extract
Sugared Almonds:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 4 cups sliced almonds
Garnish (optional):
  • 1 to 2 tablespoons confectioners (powdered) sugar, for dusting
  • Fresh fruit or berries
Instructions
Preheat oven to 350 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; Line with parchment paper and lightly coat the top of the parchment paper with butter or cooking spray. Tip: Use a large enough piece of parchment paper to allow overhang to make easier to remove after baking. You can substitute three 9 inch round layer cake pans if you prefer.
Batter:
  1. In a food processor, process the blanched almonds, ½ cup sugar, and cinnamon until the almonds are finely ground. Set aside.
  2. In a small size mixing bowl, combine flour and baking powder; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add the egg yolks and beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to medium and slowly add the 1¼ cups sugar, continuing to beat another 2 to 3 minutes.
  4. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the ground almond mixture, one-third at a time. Then fold in the flour mixture. Set aside.
  5. In another very large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 40 to 45 minutes or until the top of the cake springs back when lightly touched. Remove from oven and let cool for 5 minutes, then invert the cake onto a wire cooling rack that has been greased with a light coating of cooking spray or butter. Carefully peel off the parchment paper. Let cool completely.
Soaking Syrup:
  1. Dulce de Leche: I recommend making the Dulce de Leche one or several days beforehand and refrigerating until ready to use. Remove the paper wrapper from the can of sweetened condensed milk. Clean the top of the can, and use a can opener to make two small punctures on opposite sides of the top of the can. Set the can of milk in a medium size saucepan, puncture side up, and fill the saucepan with water to reach two-thirds up the sides of the can. Cover the pan and bring the water to a boil, then lower the heat until the water is simmering. A bit of milk will probably seep out of the small holes you made in the can. With the pan covered, simmer the milk about 1 hour and the milk pooled on top of the can has turned a deep golden brown. Add extra water to the pan if necessary while the water is simmering to keep the water level the same. When done simmering, carefully remove the can from the hot water and let set for several minutes to cool slightly, or just leave the can in the hot water until cooled before removing. Use a can opener to carefully open the can and use a rubber spatula to spoon the cooked milk into a bowl. The milk should have a pudding like consistency. Let cool completely then cover the bowl and refrigerate until ready to use. Tip: Do not simmer the can without first making the punctures in the top of the can. Otherwise the can may explode because the milk expands as it is heated.
  2. In a medium size bowl, combine cooled Dulce de Leche, whipping cream, cream of coconut, sweetened condensed milk, evaporated milk, and vanilla; stir to thoroughly combine. Set aside or cover and refrigerate until ready to use.
Whipped Cream Filling and Topping:
  1. In a very large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream. Set aside or refrigerate until ready to use.
Assembly:
  1. Using a serrated kitchen knife carefully cut the cooled cake in half length-wise and then cut each half in half width-wise. You will have 4 rectangular pieces each about 6 inches x 8½ inches.
  2. Use a large metal spatula or cake lifter to invert one of the cake pieces onto a serving plate. Tip: Use a large flat serving plate, preferably rectangular, that will accommodate the finished cake of about 8 x 10 inches. Inverting the cake pieces will allow the soaking syrup to soak into the cake more easily as the bottom of the cake doesn’t form as hard a crust.Muchas-Leches-Cake
  3. Carefully pour about one-fourth of the soaking syrup over the cake piece, spreading with a pastry brush to evenly distribute the syrup. Tip: Use a fork or wooden skewer to poke several holes about ¼ inches apart in the top of each cake if necessary to allow the soaking syrup to soak into the cake, but don’t worry if it doesn’t all soak in before spreading the whipping cream as it will eventually soak in. Spread whipped cream over the top of this cake piece, using about one generous cup or about 1¼ cups of the whipped cream.
  4. Repeat with the next two layers, inverting each piece, pouring and spreading about one-fourth of the soaking syrup over each piece and then covering each piece with whipping cream. Place the fourth layer on top and pour the remaining soaking syrup over the top and let soak in. Spread top and sides of cake with remaining whipping cream.
Sugared Almonds:
  1. Tip: I recommend making the sugared almonds one or several days beforehand and putting in a covered container until ready to use.
  2. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  3. In a medium size bowl, beat the egg whites with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  4. Bake: Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 40 to 50 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Let cool completely then place in a covered bowl until ready to use. Tip: the almonds will seem very wet at first because the ratio of egg whites to almonds is high. As they bake they will begin to dry out and then turn golden brown.
  5. Gently press the sugared almonds around the sides and top of the cake, covering it completely.
  6. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish (optional):
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Serve with fresh fruit or berries. Refrigerate leftovers.
Adapted From: Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

Lane Cake

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Lane Cake
Thank you, Emma Rylander Lane, for creating and sharing this wonderfully delicious, and elegant cake. The recipe for Lane Cake was first printed in Lane's cookbook Some Good Things to Eat, which she self-published in 1898. Lane cake is mentioned several times in Harper Lee’s Pulitzer Prize winning American classic To Kill a Mockingbird.

My version is a 6-layer masterpiece. Following tradition, this recipe is made with a white cake using a large amount of egg whites. Each layer is topped with a generous portion of a cooked egg yolk based filling loaded with pecans, raisins, coconut, and of course a heavy dose of bourbon. A thick layer of Seven Minute Frosting adds the final embellishment.

Lane Cake is truly a celebration and holiday cake; it takes a bit of time and planning, however the results are extra scrumptious.

From the Encyclopedia of Alabama:
The original Lane Cake recipe states that the cake should be baked in medium pie tins lined on the bottom with ungreased brown paper, rather than in cake pans. She specified "one wine-glass of good whiskey or brandy" for the filling and that the raisins be "seeded and finely clipped." She also insisted that the icing be tested with a clean spoon. In Lane's time, the cake would have been baked in a wood stove. Lane also suggested that the cake is best if made a day or so in advance of serving, presumably to allow the flavors to meld.

In Alabama, and throughout the South, the presentation of an elegant, scratch-made, laborious Lane cake is a sign that a noteworthy life event is about to be celebrated. In the novel To Kill a Mockingbird by Alabama native Harper Lee, character Maudie Atkinson bakes a Lane cake to welcome Aunt Alexandra when she comes to live with the Finch family. Noting the cake's alcoholic kick, the character Scout remarks, "Miss Maudie baked a Lane cake so loaded with shinny it made me tight." Shinny is a slang term for liquor.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 12 large egg yolks
  • 1½ cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter, melted, then cooled
  • 1½ cups toasted pecans, finely chopped
  • 1½ cups raisins, finely chopped
  • 1½ cups shredded or flaked sweetened coconut
  • ½ cup bourbon
  • 2 teaspoons pure vanilla extract
Batter:
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 8 large egg whites
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon cream of tartar
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Instructions
Filling:
  1. Place egg yolks in a large bowl of an electric mixer; beat on medium high speed about 3 minutes. Gradually add the sugar and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Reduce the mixer to low, gradually stream in the melted butter while continuing to beat until the mixture is blended.
  2. Place the bowl with the beaten egg yolks in top of a double boiler over simmering water. Cook the egg yolk mixture, whisking constantly with a wire whisk until mixture reaches 170 degrees, using a candy or instant read thermometer to gauge the temperature, about 15 minutes. Remove pan from heat.
  3. Stir in pecans, raisins, and coconut. Let mixture cool, then add the bourbon and vanilla; stir until thoroughly combined.
  4. Refrigerate until completely chilled, at least 6 hours or overnight. Tip: Plan on making the filling at least one day in advance to give yourself enough time to prepare the cake.
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In a large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type wire whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ⅔ cup filling over the layer. Repeat with the next four layers. Place the last cake layer on top. And spread remaining filling over the top layer.
  3. Refrigerate the cake at least one hour to stabilize the cake and filling before frosting.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, cream of tartar, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 1 minute longer to thoroughly combine. Frosting should be used immediately. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Using an offset spatula spread the frosting thickly onto the sides of the chilled cake. Tip: You don’t have to use all the frosting, but this is the type of frosting most people love and will appreciate the thick layer.
  3. Refrigerate the cake 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.
Source: Classic Southern Desserts, Oxmoor House, Iowa, 2010
Encyclopedia of Alabama

Hummingbird Cake

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Hummingbird Cake
A Southern cake made popular after it appeared in the February 1978 issue of Southern Living Magazine. How the hummingbird cake got its name is unknown, some say it's due to the cake's fruity sweet taste that is sweet enough to catch a hummingbird's attention.

Hummingbird cake consists of three layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing. This is a very easy cake to make. In fact, put away your electric mixer and just use two mixing bowls; one for the dry ingredients and one for the wet ingredients, and stir by hand.
Recipe type: Dessert | Oil Cake | Layer Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" round layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup pecans, toasted, and finely chopped
  • 3 large eggs, lightly beaten
  • ¾ cup vegetable oil
  • 1½ teaspoons pure vanilla extract
  • 1 8-ounce can crushed pineapple, un-drained
  • 2 cups mashed ripe bananas
Pecan Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 teaspoon pure vanilla extract
  • 4 cups confectioners’ (powdered) sugar
  • ½ cup toasted pecans, finely chopped
Instructions
Preheat oven to 350o degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a large mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and pecans; sift or whisk together to mix. Set aside.
  2. In another large mixing bowl, combine eggs, vegetable oil, vanilla, pineapple, and bananas; whisk together to mix.
  3. Add the egg and fruit mixture to the flour mixture and stir with a wooden spoon or rubber spatula until well mixed.
  4. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
  1. In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Golden Peach Cake

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Golden Peach Cake
Fragrant, ripe peaches and a crunchy walnut topping make into a summertime cake that you’ll love. Choose ripe peaches that give slightly too gentle pressure and emanate a flowery fragrance.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

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Ingredients
Topping:
  • ½ cup walnuts, chopped to a medium size
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
Fruit:
  • 3 medium-sized ripe peaches
  • 1 teaspoon freshly squeezed lemon juice
Batter:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup milk (preferably whole milk)
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup plus 2 tablespoons granulated sugar
  • 2 large eggs
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan; lightly grease the pan with shortening and dust with flour.
Topping:
  1. In a small mixing bowl, combine walnuts, sugar, and cinnamon, stir to mix. Set aside.
Fruit:
  1. Peel, pit, and slice the peaches about ½ inches thick. Place in a bowl and sprinkle with lemon juice. Set aside.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 6 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Arrange the peach slices in circles from the outside toward the center; gently press the peach slices into the batter. Sprinkle the topping evenly over the peaches.
  7. Bake: Place the pan on a baking sheet to catch any leakage from the springform pan. Bake 55 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean and the top is golden brown. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes. Slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.
Source: Walter, Carole, Great Cakes, Random House, New York, 1991
The Williams-Sonoma Baking Book, Oxmoor House, New York, 2009

Rich Walnut Fruitcake

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Rich Walnut Fruitcake
This fruitcake recipe has been in my family for many years. My Mom, Dorothy, would make this fruitcake about 2 months before Christmas so there was ample time to age the cakes with lots of rum. For fruitcake lovers, this holiday cake is rich, full of fruit and nuts, and fabulous. The only change I’ve made to the original recipe is using unsalted butter in place of vegetable shortening in the cake batter.

My beautiful Mother is gone now, however the year she passed, 2015, I made about 20 of these delicious fruitcakes to give to our family and friends at Christmas as a special tribute to my Mom and her love of making homemade treats for those she loved. It took a bit of time, and of course an abundance of fruitcake ingredients, but I thought of her and remembered being a young girl assisting my Mom as she made these holiday fruitcakes with every batch of cakes that went into my oven.
Recipe type: Dessert | Fruitcake
Serves: 2 cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9x5x2¾ inch loaf pans Pan Prep: Greased, lined with brown paper and parchment paper, greased between each layer Starting Oven Temp: 350° Cake Oven Temp: 250° Yield: 2 Cakes Storage: Rum soaked cheesecloth, tightly wrapped, cool dark place for several months

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Ingredients
Vegetable shortening, brown paper, and parchment paper for preparing pans
Cake Batter:
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 2 tablespoons Rum, preferably dark Rum (or substitute bourbon or brandy
  • 2 cups toasted walnuts, broken by hand into about ¼ inch pieces
  • 2 teaspoons salted butter
  • 2 cups pitted dates, coarsely chopped, preferably Medjool dates, takes about 25 dates
  • 1 tablespoon all-purpose flour
  • 1 pound mixed candied glace fruit mix
  • 2½ cups all-purpose flour, divided
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup honey, preferably clover honey
  • 4 large eggs
Decorate (optional):
  • Red or Green candied glace cherries
Storing and Aging:
  • Rum, preferably dark Rum (or you may substitute bourbon or brandy)
  • Cheesecloth
  • Plastic Wrap
  • Heavy Duty Foil
Instructions
  1. Preheat oven to 350 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans to hold the paper in place , and then line with 2 layers of brown paper and then 1 layer of parchment paper, greasing between each layer, and greasing the top parchment paper layer. The papers should extend 1 to 2 inches over the sides of the pans. Tip: I use brown Postal Wrapping Paper that comes in a roll. A cut up brown paper grocery bag also works well.
Cake Batter:
  1. Rinse dark raisins and golden raisins in cold water and drain to remove most, but not all of the water. Place raisins and rum in a covered dish and bake for 20 minutes. Remove from oven. Tip: this step steams the raisins so they are plumped. Set aside to cool.
  2. Spread broken walnuts in a jelly roll pan, dot with the 2 teaspoons salted butter. Place in oven to toast for 5 minutes then remove from oven and stir walnuts with a rubber spatula to coat all the walnut pieces evenly with the butter, and then return to the oven for about 5 minutes more to finish toasting. The walnuts should be just lightly toasted; be careful not to over-toast or burn the walnuts. Remove from oven. Set aside to cool. Tip: I like to use salted butter instead of unsalted butter when toasting the walnuts to give them extra flavor.
  3. Reduce oven temperature to 250 degrees F. for baking the cakes.
  4. Coarsely cut the dates to about ¼ inch pieces; sprinkle the cut dates with 1 tablespoon flour to keep the dates from sticking together. Set aside. Tip: I use kitchen scissors to snip the dates into pieces, this works easier then chopping with a knife. Since the dates get sticky, I add the 1 tablespoon of flour into a bowl and snip the dates into the flour and stir to coat the dates to help cut down on the stickiness.
  5. In a very large mixing bowl, combine cooled raisins and rum, cooled toasted walnuts, cut dates with flour, and candied glace fruit mix. Sift one cup flour over the fruit and nut mixture; Stir well with a rubber spatula or wooden spoon to coat all the pieces with flour to keep from sticking together. Set aside.
  6. In a medium mixing bowl, add remaining 1½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  7. In a small bowl combine the orange juice and lemon juice. Set aside.
  8. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  9. Add the honey and beat until combined. Add eggs one at a time, beating until thoroughly mixed. The batter may be curdled but this will be corrected when the flour is added.
  10. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the juice mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and juice mixture, ending with the last portion of the flour, and stirring just until blended.
  11. Pour batter over floured fruit and nut mixture; stir well with a rubber spatula or wooden spoon, making sure to stir down into the bottom of the fruit and nut mixture, until batter is thoroughly distributed.
  12. Spoon the batter into the prepared pans, dividing the batter evenly between the two pans, and smooth the surface with the back of a large spoon. Tip: I use a food scale to weigh the pans after filling to ensure the same amount of batter in each pan so that the cakes will bake evenly.
  13. Decorate (optional): Place about 5 or 6 candied cherries on the top of each cake and gently press each cherry down into the batter so just the top half of each cherry is visible.
  14. Bake: Place a shallow baking pan of hot water on the bottom rack of the oven. Place fruitcakes on middle rack and bake 3 to 4 hours or until no imprint remains when cake top is touched or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out almost clean, there may be just a few moist crumbs that cling to the toothpick. Tip: I normally bake these somewhere between 3 ½ to 4 hours, but start checking the cakes at 3 hours. Remove from oven and cool completely in pans on a wire cooling rack. When cool, remove from pans, remove paper and discard.
Storing and Aging:
  1. Fruitcake may be eaten immediately after it is baked and cooled; however most fruitcakes are best when allowed to age at least 1 to 2 months or longer.
  2. When the cakes are completely cool, use a pastry brush to brush the tops and sides with rum, and then wrap each cake is a large piece of cheesecloth (approximately 18 inches x 24 inches) that has been soaked in rum. You will need about ¼ cup rum for each cake. Tip: for each cake, place the ¼ cup rum in a small bowl and place the cheesecloth in the bowl to thoroughly soak the cloth. Use a pastry brush to brush excess rum from the bowl onto the top and sides of the cake, then wrap the cake in the soaked cheesecloth. Pour any leftover rum from the bowl over the top of the cake. Repeat for second cake.
  3. Wrap each cheesecloth covered cake tightly in plastic wrap, then wrap tightly with heavy-duty foil. Store in a cool dark place.
  4. Remoisten each cake with about 2 tablespoons rum after 2 days, and again after 2 weeks. Tip: carefully unwrap the foil and plastic wrap, but leave the cheesecloth intact around the cake. Use a pastry brush to brush each cake with 2 tablespoons of rum over the top and sides. Rewrap the plastic wrap and foil tightly around each cake and return to storage in a cool dark place.
  5. Recheck the cakes again for moistness every 3 to 4 weeks and remoisten with rum if needed.
  6. Fruitcake stored they way will keep several months.

Golden Fruitcake

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Golden Fruitcake
A light golden fruitcake, lightly spiced, and chockfull of brandy soaked fruit and almonds. This fruitcake has a butter cake base, producing a cake that is lighter than a traditional densely fruit laden fruitcake. I chose to bake this fruitcake in one 9 inch springform pan, however you could substitute 2 9 inch loaf pans instead, adjusting the baking time as needed.

Fruitcake has a bad reputation and is the brunt of many holiday jokes. And honestly a ready-made fruitcake with its chemical taste is deserving of this status. A homemade fruitcake will make you rethink fruitcake – it is delicious with an abundance of fruits and nuts, moist with a brandy soaking and aging process, a holiday tradition.
Recipe type: Dessert | Fruitcake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased, lined with brown paper and parchment paper, greased between each layer Oven Temp: 300° Yield: 1 Cake Storage: Brandy soaked cheesecloth, tightly wrapped, cool dark place for several months

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Ingredients
Batter:
  • 2 cups mixed candied fruit (fruitcake mix), chopped in small pieces
  • ½ cup candied or dried pineapple pieces, chopped in small pieces
  • 1½ cups golden raisins
  • ½ cup dark raisins
  • 2 tablespoons freshly grated orange zest (zest of 1 orange)
  • ½ cup freshly squeezed orange juice (juice of 1 orange)
  • ½ cup brandy
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup blanched almonds, coarsely chopped
Decoration (optional):
  • 2 tablespoons light corn syrup
  • 2 teaspoons hot water
  • Candied Cherries
  • Blanched Almonds
Instructions
Prepare Pan:
  1. Prepare one 9 inch springform pan that is at least 3 inches deep; lightly grease the pan to adhere the paper. Cut two circles of wax or parchment paper to fit in the bottom of the pan, and cut a strip of paper twice the depth and just larger than the circumference of the pan. Make a 2 inch fold along one long edge of the strip and make angled cuts into the folded edge one or two inches apart. Place one circle in the bottom of the pan, and then line the sides of the pan with the long strip, placing the folded and cut edge around the bottom of the pan. Place the second circle of paper in the pan to cover the fold with the cuts. Lightly grease the paper, both the bottom and sides. Cut two long strips of brown paper the same height as the wax paper lining to fit around the outside of the pan. Tie both strips of brown paper in a double thickness around the outside of the pan. Use cotton string to tie in place Tip: the brown paper helps to keep the cakes from drying out during the long bake time. Use tape to initially hold the paper, and then tie with cotton string to ensure it holds in place while baking.
Batter:
  1. In a large mixing bowl, combine mixed candied fruit, pineapple, golden raisins, dark raisins, and orange zest; stir to mix. Add orange juice and brandy; mix well. Cover tightly and set aside for several hours or overnight to marinate. Stir occasionally to ensure the orange juice and brandy is evenly distributed throughout the fruits. Tip: Place the mixture in a re-sealable plastic bag to marinate. Turn the bag over occasionally to disburse the orange juice and brandy evenly throughout the fruits.
  2. Preheat oven to 300 degrees F.
  3. In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add the flour mixture in two additions, beating just until mixed.
  7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the fruit and brandy mixture, along with the almonds, into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place a small pan of water on the bottom rack of the oven. Place the fruitcake pan on a baking sheet with ½ inch sides to catch any leakage. Place fruitcake on middle rack and bake 2½ to 3 hours or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Remove from oven and cool completely in pan on a wire cooling rack. When cool, remove the sides of the springform pan. Remove fruitcake from pan, remove paper and discard.
Decoration (optional):
  1. Stir the corn syrup and hot water together in a small bowl.
  2. About 5 to 10 minutes before the end of the baking time, remove the cake from the oven. Using a pastry brush, lightly brush the top of the cake with the corn syrup mixture. Gently press the candied cherries and almonds into the top of the cake. Brush another thin layer of corn syrup mixture over the top.
  3. Return the cake to the oven to finish baking and set the decorations.
Storing and Aging:
  1. Fruitcake can be eaten immediately; however it is best when allowed to age a least 1 to 2 months or longer.
  2. Wrap the cakes in rum, bourbon, or brandy soaked cheesecloth, wrap tightly in plastic wrap or foil, then place in a sealed plastic freezer bag. Store in a dark cool place.
  3. You may want to occasionally sprinkle the cakes with additional rum, bourbon, or brandy, then re-wrap and return to the dark cool storage place. Fruitcake stored they way will keep several months.

Russian Mazurka

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Russian Mazurka
Hazelnuts, also known as filberts, provide a wonderful rich taste to this flourless Easter nut cake. Decorate with colorful sugar Easter egg or jelly bean candies for a fanciful touch.
Recipe type: Dessert | Flourless Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 5 large eggs, separated
  • ¾ cup granulated sugar
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups filberts (hazelnuts), toasted, and finely ground
Topping:
  • 1 cup whipping (heavy) cream
  • 3 tablespoons confectioners (powdered) sugar
  • 3 tablespoons rum
  • Colored sugar Easter Eggs or jelly beans(optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening.
Batter:
  1. In a large mixing bowl, combine egg yolks and sugar; with an electric hand mixer beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Add lemon zest, lemon juice, and ground hazelnuts; gently stir until well mixed.
  2. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
  3. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 35 minutes. When the sides of the cake begin to come away from the pan, turn off the oven and let cake stand 15 minutes in the warm oven.
  4. Remove from oven, then remove the cake from the pan and cool on a wire cooling rack.
Topping:
  1. In a medium bowl, combine whipping cream, powdered sugar, and rum; beat until thick and stiff.
  2. Spread topping thickly over top of cooled cake. Decorate with colored sugar Easter eggs (optional.)
  3. Cover frosted cake and refrigerate until ready to serve. Refrigerate leftovers.

Pumpkin Walnut Cake

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Pumpkin Walnut Cake
A holiday Pumpkin cake that is flecked throughout with crystallized ginger, raisins, candied cherries, and walnuts, and then finished with a sweet orange glaze. Using vegetable oil in place of butter makes a cake that has a wonderful moist flavor and dense texture.
Recipe type: Dessert | Oil Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup dark or golden raisins, plumped (or a combination of both)
  • 2 tablespoons finely minced crystallized ginger
  • ½ cup quartered red candied cherries
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin.
  • 1¼ cup vegetable oil
  • 1½ cups walnuts, coarsely chopped, 2 tablespoons reserved for the top
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.
  3. In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  6. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  7. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991

Flourless Chocolate Almond Cake

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Flourless Chocolate Almond Cake
Filled with ground almonds, chocolate, and espresso, no one would guess that this rich and decadent dessert is made without flour. While baking, the cake rises, and then collapses while cooling. When ready to serve, dust the top with powdered sugar and enjoy plain, or with whipped cream or ice cream.
Recipe type: Dessert | Chocolate Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups blanched almonds, toasted, and finely ground
  • 2 tablespoons, plus 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, room temperature
  • 6 large eggs, room temperature, separated
  • 3 squares (1 ounce each) semisweet chocolate, grated
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee (espresso powder)
  • ½ teaspoon salt
  • ¼ cup cold brewed espresso
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 2 or 3 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan: Lightly grease the pan with shortening.
Batter:
  1. In a medium mixing bowl, combine ground almonds and 2 tablespoons sugar; set aside.
  2. In a large bowl of an electric mixer, combine butter and 1¼ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks; beat until thoroughly mixed. Add grated chocolate, cocoa powder, instant espresso, salt, brewed espresso, orange juice, vanilla, and ground almond mixture; stir until thoroughly mixed; set aside.
  3. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.Flourless-Choc-Almond-Cake slice
  4. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place pan on a baking sheet. Bake 45 to 50 minutes or until the cake springs back when lightly touched in the center. Remove from oven and cool on a wire cooling rack.
  5. When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan, and transfer onto a cake plate.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner's sugar.

Southern Pecan Pound Cake

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Southern Pecan Pound Cake
When nuts are falling to the ground in the fall, toast a few to use in this classic Southern-style cake. The rich, toasted pecans are folded into a vanilla, sour cream batter, and also strewn over the top with a sprinkling of sugar. This cake is perfect to share with friends along with a hot cup of coffee or tea.
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10 inch Angel Food Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup pecan halves
  • 1 tablespoon all-purpose flour
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
  • ¼ cup pecan halves
  • 1 tablespoon granulated sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
  6. Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
  7. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
  1. Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
  2. Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Adapted from: Walter, Carole, Great Cakes, Random House, New York, 1991

  1. Southern Pecan Pound Cake

 

Grand Marnier Cake

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Grand Marnier Cake
This is a beautiful butter cake flavored with orange, almonds and little bursts of chocolate. After baking a Grand Marnier spiked syrup is brushed over the hot layers, creating a soft and moist cake, worthy of any celebration or holiday table. This recipe makes to high 9 inch layers that are split and filled to make a 4 layer cake. The Swiss Meringue Orange Buttercream flavored with orange zest and Grand Marnier is the perfect accompaniment. The Buttercream has a velvety texture that just about melts in your mouth.

The cake layers are best prepared the day before frosting to allow the syrup to soak in and evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight before finishing the cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3⅔ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 1 cup sliced almonds, unblanched (about 3⅓ ounces), toasted and finely ground
  • 1⅓ cups sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Grand Marnier liqueur
  • 1⅔ cups (3⅓ sticks) unsalted butter, room temperature
  • 3 tablespoons freshly grated orange zest (about 1½ oranges)
  • 1⅔ cup granulated sugar
  • 5 large eggs
  • ¾ cup mini semi-sweet chocolate chips
Grand Marnier Syrup:
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed orange juice
  • ⅔ cup Grand Marnier liqueur
Swiss Meringue Orange Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Garnish (optional):
  • Candy Orange Slices
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Prepare two flat supporting surfaces at least 9 inches in diameter for unmolding the cakes after baking, such as cardboard cake rounds, baking sheets with an open side, or the loose bottoms of tart pans. Cover the surface with plastic wrap or aluminum foil and coat lightly with nonstick cooking spray, vegetable oil, or vegetable shortening.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Add the toasted and finely ground almonds, mix well. Set aside.
  2. In a small mixing bowl, stir the sour cream, vanilla, and Grand Marnier together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mini chocolate chips.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. The cakes should just begin to come away from the sides of the pans.
  8. Shortly before the cakes are finished baking prepare the Grand Marnier syrup.
  9. Remove the cakes from the oven and place pans on a wire cooling rack. With a fork or thin skewer, poke holes at ½ inch intervals over the top of the cake layers. Using a pastry brush, brush the hot cakes with half of the Grand Marnier syrup. Reserve the remaining half of syrup to use after the cakes are unmolded.
  10. Let the cakes cool in the pans for 20 minutes before unmolding. Run a small metal spatula around the side of the pan to loosen the cakes. Set the prepared supporting surface on top of the cake and invert the cake onto it. Remove the pan and poke the bottom of the cake all over with the fork or skewer. Brush the bottom of the cakes with the remaining Grand Marnier syrup. Let the cakes cool completely. Tip: the cakes are best prepared at least one day before assembling to allow the syrup to evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight.
Grand Marnier Syrup:
  1. Meanwhile, while the cake is baking, prepare the Grand Marnier syrup. In a small saucepan over low heat, combine the sugar and orange juice, heat and stir until sugar is dissolved; do not boil. Remove pan from heat and stir in the Grand Marnier. Set aside until the cakes are finished baking.
Swiss Meringue Orange Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. Add the orange zest with the first butter addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Grand Marnier CakeTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup of the Buttercream on top, about ¼ inch thick. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining Buttercream.
Garnish (optional):
  1. Place candy orange slices around the bottom edge of the cake.
Adapted From: Beranbaum, Rose Levy, Rose's Heavenly Cakes, John Wiley & Sons, Inc, New Jersey, 1009

Chocolate Walnut Pound Cake

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Chocolate Walnut Pound Cake
Espresso enhances the rich chocolate flavor of this cake. And combining chocolate, walnuts, Kahlua and honey makes a wonderful taste sensation. Serve either plain, dusted with powdered sugar, or drizzled with a chocolate-Kahlua glaze. If you prefer a cake without nuts, simple omit the walnuts; this cake is equally delicious either way.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 tablespoons instant espresso coffee (espresso powder)
  • 2 tablespoons boiling water
  • ½ cup unsweetened cocoa powder
  • ¼ cup Kahlua liqueur
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 large eggs
  • ¾ cup milk (preferably whole milk)
  • 2 cups walnuts, lightly toasted, broken into ¼ inch pieces
Chocolate-Kahlua Glaze:
  • 1½ ounces unsweetened chocolate, chopped into small pieces
  • 1½ ounces semisweet chocolate, chopped into small pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoons Kahlua liqueur
  • 1 cup confectioners’ (powdered) sugar
  • 2 to 4 teaspoons hot water
Garnish (optional):
  • Grated chocolate
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a small mixing bowl, combine the instant espresso coffee and boiling water. Stir to dissolve, and let sit to cool a bit. Add the cocoa powder, Kahlua, honey, and vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add the chocolate mixture, mix about 1 minute until well blended.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the walnuts into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Chocolate-Kahlua Glaze:
  1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Add corn syrup, vanilla, and Kahlua; stir until combined. Add confectioners’ sugar and stir until completely blended and smooth. Add 2 teaspoons hot water and stir until smooth. Add additional teaspoons of hot water if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  3. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Garnish (optional):
  1. Decorate with grated chocolate if desired. Let the glaze set before serving.
Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991

Chocolate Glazed Sour Cream Coffee Cake

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Chocolate Glazed Sour Cream Coffee Cake
This coffee cake has a wonderful, and subtle hint of cinnamon flavor. A cinnamon pecan topping is layered in the middle of the cake as well as sprinkled on the top and bottom, and then the cake is drizzled with a warm chocolate glaze.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Topping:
  • 1 cup pecans, coarsely chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Glaze:
  • ¼ cup unsalted butter
  • 4 ounces semi-sweet chocolate, chopped into small pieces
Batter:
  • 1½ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • 1 cup sour cream
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; generously grease the pan with shortening and dust with flour.
Topping:
  1. In a small mixing bowl, combine pecans, sugar, and cinnamon. Set aside.
Glaze:
  1. Combine Butter and chocolate chips in the top of a double boiler over hot water; stir and heat just until the chocolate is melted. Remove from heat and set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Batter:
  1. In a medium bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Assembly: Sprinkle a generous ¼ cup of the topping in the bottom of the pan, and then spoon half of the batter into the pan. Sprinkle a generous ¼ cup of the topping over the batter, and then drizzle with half of the glaze. Spoon remaining batter over the topping and then sprinkle the remaining topping on top.
  6. Bake: Bake 60 to 70 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool 15 minutes on a wire cooling rack, and then invert onto a cake plate. Drizzle remaining glaze over the warm cake.

Chocolate Hazelnut Meringue Cake

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Chocolate Hazelnut Meringue Cake
Decadent rich chocolate flourless cake covered in a crisp and chewy meringue is a chocolate lovers dream. Add hazelnuts and extra chocolate chunks in the meringue and this dessert becomes sublime.
Recipe type: Dessert | Chocolate Cake | Meringue
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased and Cocoa Powder Dusted Oven Temp: 350° Storage: Covered, Cool Location

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • ½ cup plus 2 tablespoons unsalted butter, room temperature
  • ¾ cup firmly packed light brown sugar
  • 6 large eggs, separated
  • 12 ounces bittersweet chocolate, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon rum, preferably dark
  • ¼ teaspoon salt
Meringue:
  • 1 cup hazelnuts, toasted, skins removed, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 tablespoon cornstarch
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
Tip: To toast the hazelnuts, preheat oven to 350F and spread the nuts in a single layer on a baking sheet. Bake 10 to 15 minutes until the nuts begin to brown and fragrant and the skins crack. While the nuts are still warm, rub them between your fingers to remove the skin. Or, rub the nuts with a rough cloth to remove the skin. Or, place them in a mesh bag (like an orange or lemon bag) and rub the nuts between your hands over the kitchen sink. The skins will fall through the mesh into the sink and only the skinned nuts will remain in the bag.
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan; lightly grease the pan with shortening and dust with unsweetened cocoa powder.
Batter:
  1. In a large bowl of an electric mixer, cream the butter and brown sugar until smooth and fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted chocolate, vanilla, rum and salt, beating until well combined. Set aside.
  2. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  3. Bake: Pour the batter into the prepared pan. Place the pan on a baking sheet with ½ inch sides to catch any leakage. Bake 30 minutes.
Meringue:
  1. Meanwhile, while the cake is baking, prepare Meringue.
  2. In a small bowl, combine chopped hazelnuts, chopped chocolate, and cornstarch. Set aside.
  3. In another medium mixing bowl and using clean beaters, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar; continue beating until stiff peaks form, taking about 8 minutes. Using a balloon type whisk or large rubber spatula, gently fold the hazelnut mixture into the egg whites.
  4. Remove cake from oven after baking for 30 minutes. Using an offset spatula, carefully spread meringue mixture on top of the cake.
  5. Bake: Return cake to oven. Bake 35 to 40 minutes, or until meringue is lightly browned and crisp.
  6. Remove from the oven and place on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the meringue to contract away from the sides of the pan as it cools, helping to prevent cracks. The meringue may still crack, and this is OK. Let cool for 10 minutes, remove the sides of the springform pan. Place the cake on the wire cooling rack to finish cooling.
Source: Marha Stewart Living, February 2003

Cranberry Coffee Cake

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Cranberry Coffee Cake
The taste of the holidays is unmistakable in this Cranberry Coffee Cake. A ribbon of red cranberry runs through the middle, and lots of crunchy pecans are sprinkled on top. Finish An almond icing is drizzled over the top to provide the finishing touch.
Recipe type: Dessert | Butter Coffee Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cranberry Filling:
  • ½ cup granulated sugar
  • ½ cup water
  • 1 cup fresh cranberries
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure almond extract
  • 1 cup sour cream
  • ½ cup toasted pecans, coarsely chopped
Almond Icing:
  • 1 cup confectioner's (powdered) sugar
  • ½ teaspoon pure almond extract
  • 3 to 4 teaspoons water
Instructions
Cranberry Filling:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely to room temperature.
  2. Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the almond extract along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Spoon ⅔ of the batter evenly in the bottom of the pan; use the back of a large spoon to smooth the top. Spoon the cranberry filling over the batter. Spoon the remaining batter on top and use the back of a large spoon to smooth the top. Sprinkle the pecans evenly over the top of the batter.
  6. Bake: Bake 40 to 45 minutes or until the cake is golden brown on top and begins to come away from the sides of the pan, and a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove the pan from the oven and place on a wire cooling rack to cool for 10 to 15 minutes. Invert the pan to remove the cake from the pan, place cake top side up on the wire rack to finish cooling.
Almond Icing:
  1. In a small bowl combine powdered sugar, almond extract, and 3 teaspoons of water; stir until smooth. Add additional 1 teaspoon of water if necessary to achieve a drizzling consistency.
  2. Drizzle the icing over the cake, allowing the icing to drip down the sides.
Adapted From: Gooseberry Patch, Christmas Cookbook, Oxmoor House, Alabama, 2004

Carrot Cake

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Carrot Cake
Bake a classic carrot cake that almost everyone loves. This is a very moist and flavorful cake with a traditional cream cheese frosting; a wonderful cake to serve during the Easter season or anytime.

This beautiful photo was taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. I made this delicious Carrot Cake, always a crowd favorite, using three 8-inch pans and splitting each layer to make a tall 6 layer cake. It has a crumb coat using Crusting Cream Cheese Frosting, and then finished with Cream Cheese Frosting in blue ombre for this occasion. This photo shows the last piece of cake, tipped over on its side, before we thought to take a picture! See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Oil Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 3 9" round layers or one 9"x13"x2" oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots, firmly packed
  • ¾ cups walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting: (For 8 or 9 inch 2 layer cake or a 13 by 9 inch cake)
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Or:
Cream Cheese Frosting: (For 8 or 9 inch 6 layer cake)
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes or until they are a light yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, and nuts
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Place baking pans on a wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling, frost, and cut into squares to serve directly from the pan.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Tip: I prefer to use a mixer for the frosting. After the sugar is completely mixed in continue beating on high speed for about 2 minutes for the frosting to get extra light and fluffy.
  3. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.
  4. Carrot Cake with Cream Cheese Frosting

 

Pumpkin Spice Cake

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Pumpkin Spice Cake
This charming cake is a delicious spiced pumpkin cake with brown butter frosting. I first saw this cake in Country Home magazine and realized it was a winner and a perfect Halloween dessert. I have slightly adapted the original recipe, but used the jack-o-lantern stencil from Country Home. After frosting the cake, lay the stencil on top and sprinkle a cinnamon-sugar mixture over the cake top to create the friendly pumpkin face.
Recipe type: Dessert | Butter Layer Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup canned pumpkin
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
Brown Butter Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 4 cups confectioners’ (powdered) sugar
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
Garnish:
  • About ½ cup pecans, toasted, coarsely chopped
  • 1 teaspoon superfine sugar
  • ½ teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. Prepare two 8 inch round layer cake pans; lightly grease the bottom and sides of the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Optional: Use cake strips around the pans to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine pumpkin, milk, and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the top of the batter with a small offset spatula or the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Brown Butter Frosting:
  1. In a small heavy bottomed pan, melt the butter over medium heat until golden brown, stirring frequently, about 10 minutes. Remove pan from heat. Pour the hot butter through a fine-mesh sieve to strain out the burned sediment. Discard burned sediment.
  2. Let butter sit until it is cooled, reaches room temperature and solidifies, or cover and chill about 1 hour until it begins to solidify, remove from refrigerator and let sit until it is room temperature and solidified.
  3. Beat the butter with an electric mixer on medium speed until it is light and fluffy. Gradually add powdered sugar alternately with the milk, beginning and ending with the powdered sugar. Add the vanilla and continue beating another 1 to 2 minutes until the frosting is light and fluffy. Tip: The frosting should be used immediately as it will set up while standing. If frosting becomes too firm to spread add a few drops of milk and re-whip to reach spreading consistency.
  4. Using an offset spatula, spread frosting between layers and over top and sides of cake. Spread the frosting as smooth as possible over the top and sides.
Garnish:
  1. As soon as cake is frosted, gently press the chopped pecans into the frosting around the sides of the cake. Tip: the frosting sets up fairly quickly; add the pecans while the frosting is still soft so the pecans will adhere to the frosting.
  2. Let the cake sit until the frosting is set or cover and refrigerate for about 30 minutes until the frosting is set.Pumpkin Spice Cake
  3. In a small bowl, combine superfine sugar and cinnamon. Place the cutout pumpkin stencil on top of the frosted cake. Place the cinnamon mixture in a fine mesh sieve and sprinkle over the top of the cake and stencil; carefully lift off the stencil.
Adapted from: http://www.countryhome.com

Chocolate Zucchini Cake

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Chocolate Zucchini Cake
I love this cake! Zucchini is the secret that helps make this cake very moist; cinnamon and orange zest give subtle hints of flavor that pair nicely with the chocolate flavor. Beware that this cake is hard to stay away from.
Recipe type: Dessert | Butter Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • ¾ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups grated zucchini
  • 1 cup toasted walnuts or pecans, coarsely chopped
Topping:
  • 2 or 3 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. Add grated zucchini, gently stir to mix.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended, include the chopped nuts with the last flour addition.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Using a fine-mesh sieve, dust the top of the cake with confectioner’s sugar.

 

Bourbon Pecan Pound Cake

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Bourbon Pecan Pound Cake
Moist and flavorful, this cake is full of pecans, along with a kick of Kentucky bourbon.
Recipe type: Dessert | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Fluted Tube Pan Prep: Greased and floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups finely chopped pecans
  • 1 tablespoon plus 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup best Kentucky bourbon, or whiskey
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, warmed to room temperature
  • 3 large egg yolks, warmed to room temperature
Topping:
  • 1 to 2 tablespoons confectioner's (powdered) sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.
  2. In a medium mixing bowl, combine 2½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a small cup, combine the bourbon and vanilla. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Using a large rubber spatula, gently fold floured pecans into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.
Adapted From: Malgieri, Nick, Perfect Cakes, Harper Collins Publishers, New York, 2002

Chocolate Pecan Torte

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Chocolate Pecan Torte
Four layers of chocolate indulgence, an impressive dessert that is perfect for special or holiday dinners. The chocolate and pecans are baked into a delicious nutty torte, and then each layer is split in half. The layers are filled and frosted with a decadent chocolate whipped cream; then finished with a rich chocolate glaze. Add a few pecan halves and chocolate curls before serving to make this delicious cake even prettier.

Lyle’s Golden syrup, imported from Britain, is pure cane sugar syrup with a mild caramel flavor. It is available in grocery stores and online at the Kitchen and Baking Store
Recipe type: Dessert | Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Tip: Lyle’s Golden Syrup has a marvelous caramel flavor that enhances the chocolate. However, you can substitute light corn syrup in place of the Lyle’s golden syrup

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups ground pecans
  • ⅔ cup all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup water, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 large eggs, room temperature, separated
  • 1½ cups granulated sugar, divided
Whipped Cream Filling and Frosting:
  • 1½ cups confectioners' (powdered) sugar
  • ½ cup unsweetened cocoa powder
  • 3 cups whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Chocolate Glaze:
  • 4 ounces bittersweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • ¼ cup Lyle’s Golden Syrup
  • 2 teaspoons pure vanilla extract
Garnish (optional):
  • Pecan halves
  • Small block of chocolate (milk chocolate, bittersweet, or semisweet) for chocolate curls
Instructions
Preheat oven to 375 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine ground pecans, flour, cocoa, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the water and vanilla together. Set aside.
  3. In a large mixing bowl, with an electric mixer beat the egg yolks on medium-high speed for 5 minutes, until they are thick and pale colored.
  4. With the mixer on medium speed, slowly add 1 cup of sugar to the egg yolks, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the water mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and water mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  6. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ½ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 25 to 30 minutes or until the cake springs back when lightly touched, or a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. (While baking the cake rises, and then collapses while cooling.)
Whipped Cream Filling and Frosting:
  1. In a small mixing bowl, stir the confectioners’ sugar and cocoa together. Set aside.
  2. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and cocoa, and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  3. Use a long kitchen knife to split each cake into 2 horizontal layers. Place one cake layer on a cake plate. Using an offset spatula spread about ½ inch layer of the whipped cream over the top. Top with the remaining cake layers, coating the top of each with the whipped cream, and then covering the sides and top of the cake. Spread the cream as smooth as possible over the top and sides.
  4. Refrigerate the cake at least one hour to stabilize the whipped cream before glazing.
Chocolate Glaze:
  1. Place the chopped chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add Lyle’s Golden Syrup and vanilla, stirring until completely mixed.
  3. Pour the chocolate mixture into a small pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake.
  4. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, and allowing some of the whipped cream to show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Slightly reheat the glaze in a saucepan over low heat.
  5. Refrigerate the cake, uncovered, until the glaze is set and the whipped cream frosting is firm, at least one hour.
Garnish (optional):
  1. Before serving, sprinkle top of cake with pecan halves and chocolate curls. Slice the cake with a long serrated knife, cleaning the knife between each slice. Cover and refrigerate leftovers.
Chocolate Curls:
  1. Place a small block of chocolate (milk chocolate, bittersweet, or semisweet) wrapped in a paper towel, in the microwave oven. Microwave for 10 seconds on the defrost cycle. Turn the block over and microwave again for 10 seconds.
  2. Handle the chocolate with a piece of paper towel so that it doesn’t touch your hands (the heat from your hand will melt the chocolate.) Scrape a vegetable peeler along the bar; scrape towards you, shaving the chocolate off into curls. If the chocolate seems too cold and hard and is not forming curls, return the chocolate to the microwave for a few seconds longer. Tip: the curls are fragile and will break easily if you pick them up with your fingers. Instead, use a thin spatula or toothpick to lift the curls and gently place them on the cake.
Source: Baking Illustrated, by the editors of Cook's Illustrated, 2004; The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009; Walter, Carole, Great Cakes, Random House, New York, 1991; Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Battenberg Cake

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Battenberg Cake
It is said that Battenberg Cake was created to celebrate the marriage of Queen Victoria’s granddaughter Princess Victoria to Prince Louis of Battenberg in 1884, with each square possibly representing one of the four Battenberg princes; Louis, Alexander, Henry, and Francis Joseph. It has since become a classic and elegant English tea cake.

Battenberg cake is made with an almond flavored butter or sponge cake stacked to form a pink and white checkerboard pattern. The cake is held together with apricot filling and then wrapped in marzipan. I have added a bit of cherry juice to the pink cake to give it just a mild fruity flavor. This cake blends the flavors of cherry, vanilla, almond, and apricot in each flavorful sweet bite.

As a final touch, I dressed the cake in Vanilla Butter Frosting and added pink and white pearl dragees to continue the checkerboard color scheme.

Tip: There are a few steps in making this cake and you will want to allow enough time to make and assemble the cake. The cakes can be baked ahead of time and refrigerated or frozen until ready to use. The marzipan and frosting can also be made ahead of time and refrigerated. Once all the components are made it is easy to assemble the finished cakes.
Recipe type: Dessert | Layer Butter Cake | Marzipan
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • ¼ cup red cherry juice, such as maraschino cherry
  • Few drops red food coloring (optional)
Filling:
  • About ¾ cup apricot jam
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Garnish (optional):
  • Pink and white Pearl Dragees
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pans with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove ½ of the batter and place in a medium size mixing bowl. Add the cherry juice to this batter; using a rubber spatula stir until well blended. Add a few drops of red food color if desired to make the batter pinker; stir until well blended.
  7. Bake: Spoon the white and pink batters separately into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Trim the tops of the cooled cakes, if necessary, to make a flat top. On a work surface, stack the two cakes on top of each other. Trim off the outer hard edges and trim so both cakes are the same size. Cut the cakes lengthwise in half, and then cut each half in half lengthwise to make 4 strips of each cake, 8 strips total. Each finished cake uses 4 strips. At this point you can cover the cake in plastic wrap and refrigerate overnight or wrap tightly and freeze for up to 1 month if desired. Tip: For a classic Battenberg cake, each strip is cut just as wide as they are high to make square. Or you can leave the pieces more rectangular in shape to reduce wasted cake.
  2. Coat one side of one white strip with apricot jam, spreading the jam about ⅛ inch thick. Set a pink cake strip on top of the jam coated white strip, forming a white and pink sandwich. Repeat with another white and pink strip. Lay one of the cake sandwiches on its side, and spread jam over the top of both strips. Place the other cake sandwich on top of the bottom cake sandwich with the pink strip lying on top of the white strip, and the white strip lying on top of the pink strip, forming the checkerboard pattern. Repeat with the remaining 4 cake strips to make a second checkerboard cake. Cover checkerboard cakes and refrigerate while making frosting.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Remove cakes from refrigerator. Using an offset spatula, crumb coat one long side of each checkerboard cake by covering with a thin layer of frosting. Let the cake sit, or refrigerate a few minutes, until the crumb coat is dried to the touch. When dry, turn the cakes over so the crumb coated side is on the bottom, and crumb coat the remaining 3 long sides. You do not need to crumb coat the ends of the cake. At this point you can cover the cake in plastic wrap and refrigerate overnight if desired. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the marzipan layer.
  3. Cover unused frosting tightly or place in an airtight container until ready to finish frosting the cakes. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
Assembly:
  1. Divide the marzipan in half. Dust a work surface with powdered sugar. Roll out one of the marzipan halves about ⅛ inch thick and large enough that it will wrap entirely around one checkerboard cake with about ½ inch overlap, about 9 inches by 13 inches.
  2. Set one crumb coated checkerboard cake in the middle of the rolled marzipan, and gently wrap the marzipan around the cake, leaving the ends of the cake exposed. Use your hands to smooth the marzipan so it lies firmly against the sides of the cake. Pinch together the ends of the marzipan to seal the seam. Use a pastry brush to brush excess powdered sugar from the marzipan. Turn the cake over so the seam is on the bottom. Using a sharp or serrated kitchen knife and using a gentle sawing motion, slice off the ends of the cake to make a neat edge. Repeat with other marzipan half and remaining checkerboard cake.
  3. Using an offset spatula, frost the marzipan covered cakes with remaining Vanilla Butter Frosting.
  4. If desired, decorate the cakes using a pastry bag and decorating tip. I used a #48 tip to make a basket weave pattern on one cake and used the back of a large kitchen knife to press a criss-cross pattern in the top of the second cake and pressed a pearl dragee where the lines cross.
Source: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010;
Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010;
Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010

Apple Date Cake

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Apple Date Cake
A wonderful chewy crust forms on the top of this cake when baked. Every bite is filled with apples and pecans. For a delicious treat, serve warm with a dollop of whipped cream.
Recipe type: Dessert | Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 13x9x2 inch oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ cup commercial applesauce
  • 1 teaspoon pure vanilla extract
  • 1½ cups peeled, coarsely chopped Granny Smith apple (about 1 large)
  • 1½ cups peeled, coarsely chopped Golden Delicious apple (about 1 large)
  • ½ teaspoon freshly squeezed lemon juice
  • 1 cup pitted dates, coarsely chopped
  • 1 teaspoon all-purpose flour
  • ½ cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • ⅔ cup toasted walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine 2 cups flour, baking soda, baking powder, salt, and cinnamon, sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the applesauce and vanilla together. Set aside
  3. Chop the apples and immediately sprinkle with lemon juice and stir to mix (the lemon juice helps prevent the apples from turning brown.) Set aside.
  4. Chop the dates; sprinkle the coarsely chopped dates with 1 teaspoon flour to keep the dates from sticking together. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 teaspoon of flour before chopping to help cut down on the stickiness.
  5. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  6. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the applesauce mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and applesauce mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Add apples, dates and nuts. Using a balloon type whisk or large rubber spatula, gently fold into the batter to mix.
  9. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool on a wire cooling rack.
  10. This cake may be served directly from the pan, or remove and place on a serving plate. Serve warm or cool. If desired, serve with sweetened whipped cream.
Recipe adapted from Cooking Light October 2006

Almond Apple Gateau

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Almond Apple Gateau
A Madeira sponge cake flavored with lemon zest, spices, and grated apples is the basis for this elegant dessert. The gateau is layered with marzipan and apricot jam, and then covered with a thick coat of sweetened whipped cream made with ground almonds. Don’t let the apples fool you; they aren’t picked from a tree. Each apple is a sweet confection made with marzipan, a whole clove for the apple stem and sepal, and painted with food color. I quickly realized I should have made a bushel of apples; everyone I served this to delighted in eating the sweet marzipan apples as much as the cake.

You can make the marzipan up to a week ahead of time and refrigerate; the marzipan is easier to work with when chilled. Also make the marzipan apples one or two days beforehand so they are ready to use once the cake is completed and ready to serve. Remove the clove pieces before eating the apples.
Recipe type: Dessert | Genoise Cake | Apple | Marzipan
Serves: 12 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cake Batter:
  • 1 cup all-purpose flour
  • ⅓ cup corn starch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 6 tablespoons unsalted butter (to clarify)
  • 1 teaspoon pure vanilla extract
  • 1 medium sized Granny Smith baking apple
  • 1 medium sized sweet apple (such as Braeburn or Fuji)
  • 2 teaspoons freshly squeezed lemon juice
  • 5 large eggs
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 2 ounces finely ground blanched almonds (about ½ cup)
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Filling:
  • ½ cup apricot jam
Whipped Cream Topping:
  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces finely ground blanched almonds (about ½ cup)
Garnish:
  • About 1 cup sliced almonds, toasted
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground allspice
  • 1/16 teaspoon ground cloves
Marzipan Apples:
  • About 12 ounces marzipan for marzipan apples
  • Whole cloves
  • Food Coloring
  • Clear alcohol such as vodka or gin or kirschwasser
  • Small artist paintbrush
  • Edible glitter (optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a medium mixing bowl, combine flour, corn starch, cinnamon, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. Clarify Butter: Melt and simmer the butter in a saucepan over low heat for a few minutes. Skim off and discard the white layer that forms on top. Let the butter sit and cool for about 5 minutes to allow the milk solids to sink to the bottom of the pan. Carefully spoon out the clear (clarified) butter into a small bowl. If you think you’ve accidentally scooped out some of the milk solids from the bottom, strain the clarified butter through a piece of cheesecloth to remove the solids. Discard the milk solids.
  3. Measure ¼ cup clarified butter to use, discarding any remaining butter or save for another project. Stir in vanilla extract. Set aside.
  4. Peel, core, and coarsely grate the apples, Sprinkle 2 teaspoons lemon juice over the grated apples, stir until well mixed. Place apples in a colander and place in your kitchen sink to let apples juices drain out while preparing the rest of the batter.
  5. In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs, sugar, salt, and one tablespoon lemon juice just until blended. Place the bowl over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl, and heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, 115 to 120 degrees on an instant-read thermometer. Tip: it is important to whisk constantly while heating the mixture so the eggs don’t start cooking, creating scrambled eggs.
  6. Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Remove the bowl from the mixer.
  7. Place the flour mixture into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
  8. Before the last addition of flour, quickly pour the warm butter in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter using another 3 to 4 turns. Gently add the grated apples and ground almonds and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  9. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  10. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the touch and has come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
  9. This recipe makes about 2 pounds of marzipan; 1 pound is used to assemble the cake, and a portion of the other pound is used to make the marzipan apples.
Assembly and Filling:
  1. Divide 1 pound of marzipan in half. Sprinkle a large marble board, or large pastry mat with powdered sugar. Using a rolling pin, roll out each of the ½ pound portions of marzipan into a 9 inch circle, about ⅛ inch thick. Set aside.
  2. Use a long serrated kitchen knife to split the cake into 3 horizontal layers. Place the first layer cut side up on a cake plate. Using a pastry brush, brush ¼ cup of the apricot jam over the cake layer. Lay one of the rolled marzipan circles on the apricot jam. Tip: The marzipan layer should be the same size as the cake layer. If the marzipan is larger you can gently press in on the edges of the marzipan until it is even with the cake layer.
  3. Place the middle layer over the first and brush ¼ cup of the apricot jam over the cake layer. Lay the remaining rolled marzipan circle on the apricot jam, making sure the edges of the marzipan are even with the cake layer.
  4. Place the third layer cut side down on top of the cake. Refrigerate while preparing the Whipped Cream Topping.
Whipped Cream Topping:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Remove bowl from the mixer and use a rubber spatula to gently fold in the ground almonds. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Remove the cake from the refrigerator. Frost the sides and top of the cake with the whipped cream topping.
Garnish:
  1. Gently press the toasted sliced almonds around the sides of the cake, covering the sides completely.
  2. Use the back of a large kitchen knife to press lines into the top of the cake, marking the cake into 16 portions.
  3. In a small bowl, combine the cinnamon, nutmeg, allspice, and cloves. Use a fine-mesh sieve to dust the top of cake with the spice mixture. Tip: you don’t need to use all the spice mixture, just a light sprinkling is best.
  4. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
  5. Arrange the marzipan apples around the top of the cake just before serving.
Marzipan Apples:
  1. Use about 12 ounces of the remaining marzipan to make about 25 marzipan apples, or use the whole remaining 1 pound portion to add extra apples when serving.Making Marzipan Apples
  2. Use about ½ ounce of marzipan for each apple, and form into a small ball about ¾ to 1 inch in diameter.
  3. Use a sharp pair of kitchen scissors and cut off the round end of a clove and press into the marzipan ball for the apple’s sepal. Press the stem of the clove into the opposite side of the marzipan ball to make the apple stem.
  4. Use a small artist paintbrush to paint the apples with diluted red and green food color mixed with clear alcohol, then sprinkle[/url] with edible glitter, if desired. Tip: I painted the apples with a thin coat of electric green food color diluted with the clear alcohol and let dry. Then I lightly brushed a reddish color over parts of the apples, made with red, pink, and terracotta food color diluted with the clear alcohol. Before the apples were completely dry I lightly dusted a small amount of ruby red disco dust, or edible glitter, onto the red portions of the apples. Let sit to dry completely.