Carrot Sheet Cake

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Carrot Sheet Cake
Carrot cake is always a crowd favorite. Instead of making a layer cake, try a sheet cake, it’s fast and easy and nice to share with friends. A luscious layer of cream cheese frosting makes this cake delicious.

You can use a standard 9x13x2 inch pan, but I decided to use a 12-inch round cake pan instead. I made the carrot decorations with orange and green candy melts. The carrots were piped with a round #1 tip and the carrot tops with a #233 tip.
Recipe type: Dessert | Oil Cake
Serves: 12 to 15 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x13x2 inch oblong pan or one 12 inch round cake pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake 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:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Carrot Decorations:
  • Small handful of orange candy melts
  • Small handful of green candy melts
Instructions
  1. Preheat oven to 350 degrees F. Prepare one 9x13x2 inch oblong cake pan or one 12-inch round 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 with flour.
Cake 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. Set aside. 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 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 pan and smooth the surface with 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. Place baking pan on wire cooling rack to cool for 10 to 15 minutes. Remove cake from pans and place directly on wire racks to finish cooling. Or, 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. 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.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

    Carrot Sheet Cake
Decorations:
  1. Melt each color of the candy melt separately in the top of a double boiler or briefly in the microwave until melted. Spoon into a piping bag and pipe small carrots. Or, spoon into a small plastic bag and snip off a very small piece of the corner and pipe the carrots.
  2. The candy melts set fast, as soon as they are set you can place on top of the frosted cake and serve.

 

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

Walnut Raspberry Torte

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Walnut Raspberry Torte
This tender, light cake is delicious blend of many flavors. Toasted walnuts are added to the batter to provide a nutty taste; the cake layers are filled with sweet raspberry preserves and then filled and frosted with a cream cheese frosting. Decorate with a handful of fresh raspberries and you’ll receive oohs and aahs when this cake is served.
Recipe type: Dessert | Layer 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: 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, 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
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup toasted walnuts, finely chopped
  • ½ teaspoon cream of tartar
Fruit Filling:
  • 1 cup raspberry preserves
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6½ cups confectioner's (powdered) sugar
Topping and Decoration:
  • ½ cup walnuts, broken by hand
  • Few fresh raspberries
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 and baking soda; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla 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 mixture, 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 egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  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 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.
  6. Using a large rubber spatula, gently fold the walnuts into the batter.
  7. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until foamy. Add the cream of tartar and 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 in the remaining egg whites.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 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.
Fruit Filling:
  1. In a small saucepan, heat the raspberry preserves over low heat until slightly warmed.
  2. Spread the warm preserves over the top of two cake layers. Refrigerate for 30 minutes.
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.
  2. Assembly: Place one raspberry topped cake layer on a serving plate. Using an offset spatula, spread with some of the frosting. Repeat with the second raspberry topped cake layer. Top with the plain cake layer. Spread remaining frosting over the top and sides of cake. Tip: when spreading the frosting over the raspberry layers, drop small amounts of frosting onto the raspberry layer, and gently spread with the spatula or your fingers.
Topping and Decoration:
  1. By hand, break the walnuts for the topping into ¼ inch pieces. Sprinkle over the top of the cake. Tip: Breaking the walnuts by hand reduces the amount of small crumbs.
  2. Slice a few raspberries in half with a sharp kitchen knife, blot with paper towels to remove excess juices. Gently press the raspberry halves around the bottom of the cake. Place a few whole raspberries on top of cake.
  3. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
Adapted From: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007

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.

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.

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

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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

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

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
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

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
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.

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

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

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

 

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.

 

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