Cake Recipes: Making

Showing posts with label Making. Show all posts

Holiday Baking - Gumdrop Cake Recipes Worth Making

Now that the Holiday countdown has begun, our thoughts have turned to buying presents, pulling out the decorations and lights, making lists for our upcoming parties, and to Holiday baking.

My mother loved baking for the holiday season; when I was growing up, she started early in the fall, making light and dark fruitcakes that she prepared, steamed and baked then wrapped in aluminum foil before placing in ceramic crocks for six weeks or more, to allow the variety of flavours to meld together.

\"Cake Recipes\"

These days most of us don't have time to bake cakes that take hours to prepare and six weeks or more of maturing to be flavourful; I have mom's small, medium and large fruitcake pans with their removable bottoms but confess that I have never made fruit cake. But I have made many other recipes of hers, such as her Gumdrop Cake; this cake is a delicious choice for today's busy cook who still wants to serve special treats to family and friends during the holiday season. For those who like raisins, I'm also including a Gumdrop Cake recipe that not only uses this fruit for added flavour but also uses applesauce to replace the milk found in most cake recipes.

Holiday Baking - Gumdrop Cake Recipes Worth Making

If you're beginning your search for recipes to make this Holiday season jolly, please come back often to check out the cakes, cookies, squares, breads and other treats I'll be publishing in the upcoming weeks. Who knows, you may just find new 'family favourites' of your own that one day you'll want to pass on to your loved ones.

Mom's Gumdrop Cake

1 cup shortening

2 cups white sugar

4 eggs (drop one at a time and beat well before adding the next one)

1 cup warm milk

3 cups flour

2 tsp. baking powder

1 tsp. vanilla

1 tsp. lemon

1 ½ lbs. gumdrops cut into chunks and floured with ½ cup flour.

Method

Cream shortening and sugar together. Add eggs one at a time, beating well each time. Add liquid and dry ingredients alternately. Add floured gumdrops last. Spoon batter into a greased and lined tube pan. Bake 1 ½ - 2 hours at 350°F oven; cover with foil for first ½ hour. When cake is done, remove from oven and cool for 10 minutes in pan before turning out onto wired rack to cool completely. Wrap cake in plastic wrap or aluminum foil to retain moisture.

Flora's Gumdrop Cake

1 cup butter

1 cup white sugar

2 eggs

2 cups applesauce

2 ½ cups flour

2 tsp. baking powder

1 tsp. salt

1 tsp. almond flavouring

1 tsp. vanilla

1 lb. gumdrops

1 lb. raisins

Method

Cream butter and sugar together. Add eggs one at a time, beating well after each one. Add applesauce and dry ingredients alternately. Cut gumdrops into chunks. Mix together with raisins and ½ cup flour. Add to batter last. Spoon batter into greased and lined funnel pan (tube pan), and bake in 350°F oven for 2 - 2 ½ hours. Cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Holiday Baking - Gumdrop Cake Recipes Worth Making

©2009 Sylvia Morice. Sylvia Morice is an instructional designer and facilitator. She designs curriculum and workshops for a corporation, and writes fiction and non-fiction in her personal time. Sylvia has had prose and poetry published in literary magazines and periodicals, and has had one chapbook of short stories published. Sylvia invites you to find more recipes, memories and articles at: http://sylviamorice.wordpress.com Thank you for reading.

Making Raisin Cake

Raisin cake is best served at tea time. The ingredients used in this cake recipe are similar to those of any other plain cake like fruit cake, marble cake etc. The key points in making a soft raisin cake is to use the right quantity of ingredients and follow the exact steps as shown in this recipe. The preparation time is not much as it usually takes a maximum of 60 minutes from beating to baking. This raisin cake can be served to a maximum of 6 people. When making for more people just increase the quantity of ingredients maintaining the exact ratio.

Ingredients Required:
4 eggs
8 oz butter (softened)
8 oz sugar
8 oz plain flour
1 tsp baking powder
2 drops of vanilla essence
Pinch of salt
1 cup raisins
1/2 cup milk

\"Cake Recipes\"

Cooking Instructions:
The first step in making a plain cake batter is to beat butter so that it becomes smooth. It is best to use softened butter as it requires less time and effort to make it smooth. While beating, gradually increase the speed of beater in this process. Keep beating butter with sugar until it gets a creamy texture. Now gradually add egg yolks and beat well to mix evenly. In a separate bowl, beat egg whites on high speed for 2-3 minutes to form a foamy texture . Always beat egg whites just before adding in the batter otherwise it separates itself into liquid and foam and your cake might become hard. Mix egg whites into the mixture and make fine smooth batter. Add few drops of vanilla essence as it will remove any unpleasant smell of egg. Mix separately, all the dry ingredients i.e flour, baking powder, salt and sift them together so that all the air escapes from the mixture and they mix evenly. Using spatula, add and mix dry mixture to the batter. You can also use a beater for this purpose but you will have to keep its speed very low because we just want the ingredients to be mixed together. Now add half cup of milk, raisins and mix using any flat spatula. In a suitable size baking pan, pour the batter and bake in preheated oven for 30-40 minutes at 180 degree centigrade. It is not necessary that the baking time remains same as mentioned above. It may be more or less because depending upon the working of your oven. The best way to check the cake is when you start sensing its smell. At this point, insert a knife from top till deep down the bottom of your cake. If it comes out clear and dry then your raisin came is ready.

Making Raisin Cake

For more recipes Visit : http://www.recipedose.com
The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including cake recipes, snacks, chicken, bbq & grill, desserts, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies

Making Mustard Oil

Mustard oil is made from mustard seeds. It is well known for its smell, flavor and pungency. There are various ways of making this oil. It has medicinal values that are associated with it from the ancient times.

Mustard oil can be made from either pressing the seeds or crushing them, and mixing the crushed seed with water, and finally separating then using the process of distillation. The type of seeds used a re the black ones, the brown ones and the white ones. The oil produced by these seeds has a strong smell that is similar to that of cabbage. The taste is nutty. It contains uric acid, linoleic acid, fatty acids and oleic acid.

Bakery

Mustard oil is made from pressing the seeds of black, brown and white seeds. This type has a very strong cabbage like smell. Before research was conducted, the uric acid content of this substance caused it to be considered as unsuitable for human consumption in countries such as Canada the United states. After successful research, it was found out that this oil when heated could be safely consumed by humans. When heated, the nutty taste and the harmful substances are greatly reduced in the it. It also acts as an antioxidant and has cholesterol reducing properties that help detoxify the body.

This type of oil is used as a preservative and for flavoring Western foods and Indian recipes. It can be used to flavor chutneys and pickles. It is not expensive and is commonly used in countries such as Bangladesh and India. it is not only economical but also helps prolong and maintain a person's good health.

Making Mustard Oil

Peter Gitundu Creates Interesting And Thought Provoking Content On Mustard For More Information, Read More Of His Articles Here MUSTARD RECIPES If You Enjoyed This Article, Make Sure You SUBSCRIBE TO MY RSS FEED!

Tips For Making Light Fluffy Cakes

Cakes are not the easiest thing in the world to cook but if you want to become proficient at making the best Mexican dessert recipes, learning how to make a fluffy sponge cake, which you can flavor with Mexican chocolate or top with homemade cajeta, is a good idea.

Cakes started off in ancient Egypt as flat, unleavened breads but today's cakes are light, fluffy, and delicate in texture, or at least they are supposed to be!

\"Cake Recipes\"

How to Cream Butter and Sugar

Many cake recipes will tell you to cream the butter and sugar, but what does this mean exactly? The best way to "cream" butter with sugar is to start off with softened butter. This means it needs to be at room temperature. Add the sugar and use an electric beater to mix it. The mixture is ready when it is smooth and pale.

Add the eggs gradually, so the batter does not curdle. One at a time is usually fine. Beat the eggs into the butter and sugar mixture until just combined. Never over-beat the mixture once you have added the eggs because this stops it from being light and fluffy. Next, add the flour. Use a spatula or wide metal spoon to fold it in.

How to Fold Flour

Folding means gently stirring rather than beating. You do not want to add too much air to the mixture, which is the reason for stirring gently with a wide, flat spoon. Folding in the flour usually takes place once the sugar, butter, eggs, and other ingredients have been well combined. The flour might be mixed with other powdered ingredients, like sugar, salt, or baking powder, before you add it.

Use a rubber spatula or metal spoon. Begin at the back of the mixing bowl, cut vertically through the mixture, across the bowl base, and back up the other side. Rotate the bowl a bit and fold again. This gentle movement combines the flour with the other ingredients. Repeat until the flour is well mixed in.

An Easy Recipe for Vanilla Cake

This recipe makes a nine by nine inch cake or twelve individual cakes. This is a very simple recipe, and you can use the tips above to ensure it comes out perfectly. You can use any frosting to decorate it.

What you will need:

1 cup white sugar
1 1/2 cups all purpose flour
1/2 cup milk
1 3/4 teaspoons baking powder
2 eggs
1/2 cup butter
1 tablespoon melted butter, for greasing
2 teaspoons vanilla extract

How to make it:

Preheat the oven to 350 degrees F. Use the melted butter to grease a nine by nine inch cake pan, then sprinkle flour over it. Alternatively, line a muffin pan with paper liners. Cream the butter with the sugar, then gradually beat in the eggs and vanilla extract. Fold the flour and baking powder into the mixture. Stir in the milk until the batter is smooth, and then transfer it to the cake pan or muffin pan.

Bake the cake for half an hour or forty minutes if it is in a cake pan, or about twenty five minutes if you are using a muffin pan. When the cake is springy to the touch, it is ready. Cool on a wire rack and serve.

Tips For Making Light Fluffy Cakes

There are Mexican recipes for every meal and also for dessert. When learning to make Mexican dessert recipes, it is useful to know how to blend your ingredients properly for light, fluffy cakes. Mexican cakes are truly mouthwatering and worth making properly.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

Making a 3D Cake At Home

Making a 3D cake at home can be as simple or complex as you like. For my daughter's birthday, she wanted a dinosaur cake, and I didn't think the simple pan cake with a picture or figurines would do. I researched different cake styles, pans, ideas and came up with building my own cake.

Using simple box cake mix, with a few tweaks to make it stand up to a lot of icing and a little imagination, I was able to come up with a real hit for her birthday celebration. It all comes down to cutting basic round cake layers and I make a rectangle pan cake and have found that the small egg shaped pan works very well to add some shaping to the cake for legs, facial features etc. A crumb coat layer is essential in building the cake and using the icing to stick the layers together.

\"Cake Recipes\"

I actually get something to look at for the shape like a toy or picture for inspiration and draw out a sketch of how I am going to use the cut pieces and put them together on my cake board. I then actually put the pieces together and move them around until I get exactly the scale and shape that I want.

When that is done, glue them together with the icing and prepare to frost, which is the most time consuming aspect. Using a basic butter cream frosting recipe, frosting bag and basic tips (star tip and round tip), color gels for coloring and a lot of patience you can bring your shape to life. There are many resources online for inspiration and help.

Making a 3D Cake At Home

My favorite is http://www.coolestcakes.com

Angie Kennedy

Making Raisin Cake

Raisin cake is best served at tea time. The ingredients used in this cake recipe are similar to those of any other plain cake like fruit cake, marble cake etc. The key points in making a soft raisin cake is to use the right quantity of ingredients and follow the exact steps as shown in this recipe. The preparation time is not much as it usually takes a maximum of 60 minutes from beating to baking. This raisin cake can be served to a maximum of 6 people. When making for more people just increase the quantity of ingredients maintaining the exact ratio.

Ingredients Required:
4 eggs
8 oz butter (softened)
8 oz sugar
8 oz plain flour
1 tsp baking powder
2 drops of vanilla essence
Pinch of salt
1 cup raisins
1/2 cup milk

Cake Recipes

Cooking Instructions:
The first step in making a plain cake batter is to beat butter so that it becomes smooth. It is best to use softened butter as it requires less time and effort to make it smooth. While beating, gradually increase the speed of beater in this process. Keep beating butter with sugar until it gets a creamy texture. Now gradually add egg yolks and beat well to mix evenly. In a separate bowl, beat egg whites on high speed for 2-3 minutes to form a foamy texture . Always beat egg whites just before adding in the batter otherwise it separates itself into liquid and foam and your cake might become hard. Mix egg whites into the mixture and make fine smooth batter. Add few drops of vanilla essence as it will remove any unpleasant smell of egg. Mix separately, all the dry ingredients i.e flour, baking powder, salt and sift them together so that all the air escapes from the mixture and they mix evenly. Using spatula, add and mix dry mixture to the batter. You can also use a beater for this purpose but you will have to keep its speed very low because we just want the ingredients to be mixed together. Now add half cup of milk, raisins and mix using any flat spatula. In a suitable size baking pan, pour the batter and bake in preheated oven for 30-40 minutes at 180 degree centigrade. It is not necessary that the baking time remains same as mentioned above. It may be more or less because depending upon the working of your oven. The best way to check the cake is when you start sensing its smell. At this point, insert a knife from top till deep down the bottom of your cake. If it comes out clear and dry then your raisin came is ready.

Making Raisin Cake

For more recipes Visit : http://www.recipedose.com
The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including cake recipes, snacks, chicken, bbq & grill, desserts, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies