Toni-Lynn
12-14-2008, 10:11 PM
The 12 Cakes of Christmas
A dozen tasty cakes to make the holidays sweet.
Be sweet to yourself this Christmas. Choose from 12 favorite holiday cakes–everything from gingerbread to a super-chocolaty Black Forest
Cake soaked in Kirsch.
Old Fashioned Gingerbread
INGREDIENTS
* 1/2 cup white sugar
* 1/2 cup butter
* 1 egg
* 1 cup molasses
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup hot water
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
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English Walnut Date Cake
INGREDIENTS
* 2 pounds dates, pitted and chopped
* 2 pounds English walnuts, coarsely chopped
* 1 cup white sugar
* 1 tablespoon baking powder
* 1 1/4 cups all-purpose flour
* 4 egg yolks
* 4 egg whites
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
3. Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Chocolate Decadence Yule Log
INGREDIENTS
* 2/3 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 5 eggs
* 3/4 cup white sugar
* 2 (1 ounce) squares unsweetened chocolate
* 2 tablespoons water
* 2 tablespoons coffee-flavored liqueur
* 2 tablespoons white sugar
* 1/4 teaspoon baking soda
* confectioners’ sugar for dusting
* 4 (1 ounce) squares semisweet baking chocolate
* 1 (8 ounce) package cream cheese, softened
* 3 cups confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 1 tablespoon coffee flavored liqueur
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
4. Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
5. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
6. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
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Cherry Pound Cake
INGREDIENTS
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 (8 ounce) package cream cheese
* 1 1/2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 cup maraschino cherries, drained and halved
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
3. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Eggnog Cheesecake
INGREDIENTS
* 1 cup graham cracker crumbs
* 2 tablespoons white sugar
* 3 tablespoons melted butter
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 3/4 cup eggnog
* 2 eggs
* 2 tablespoons rum
* 1 pinch ground nutmeg
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
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Peppermint Chiffon Cake
INGREDIENTS
* 2 1/2 cups cake flour
* 1 1/2 cups white sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 7 eggs
* 1/2 cup water
* 1/2 teaspoon cream of tartar
* 1 1/2 teaspoons peppermint extract
* 1/2 teaspoon vanilla extract
* 15 drops red food coloring
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Separate the eggs.
3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
5. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
6. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
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Cranberry Pudding Cake
INGREDIENTS
* 6 tablespoons butter
* 2 cups white sugar
* 4 cups all-purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 2 cups evaporated milk
* 1 (12 ounce) package cranberries
* 1 cup butter
* 2 cups white sugar
* 1 cup heavy cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
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Red Velvet Cake
INGREDIENTS
*1 cup butter, softened
* 3 cups white sugar
* 6 eggs
* 1 ounce red food coloring
* 3 tablespoons unsweetened cocoa powder
* 3 cups all-purpose flour
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 tablespoon white vinegar
* 2 (8 ounce) packages cream cheese
* 12 ounces white chocolate
* 1 cup butter, softened
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
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Orange Pumpkin Loaf
INGREDIENTS
* 1 large orange
* 1/3 cup butter, softened
* 1 1/3 cups white sugar
* 2 eggs
* 1 cup canned pumpkin
* 1/3 cup water
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 cup chopped walnuts
* 1/2 cup chopped raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
3. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
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Black Forest Cake
INGREDIENTS
* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners’ sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
A dozen tasty cakes to make the holidays sweet.
Be sweet to yourself this Christmas. Choose from 12 favorite holiday cakes–everything from gingerbread to a super-chocolaty Black Forest
Cake soaked in Kirsch.
Old Fashioned Gingerbread
INGREDIENTS
* 1/2 cup white sugar
* 1/2 cup butter
* 1 egg
* 1 cup molasses
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1 cup hot water
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
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English Walnut Date Cake
INGREDIENTS
* 2 pounds dates, pitted and chopped
* 2 pounds English walnuts, coarsely chopped
* 1 cup white sugar
* 1 tablespoon baking powder
* 1 1/4 cups all-purpose flour
* 4 egg yolks
* 4 egg whites
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
3. Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Chocolate Decadence Yule Log
INGREDIENTS
* 2/3 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 5 eggs
* 3/4 cup white sugar
* 2 (1 ounce) squares unsweetened chocolate
* 2 tablespoons water
* 2 tablespoons coffee-flavored liqueur
* 2 tablespoons white sugar
* 1/4 teaspoon baking soda
* confectioners’ sugar for dusting
* 4 (1 ounce) squares semisweet baking chocolate
* 1 (8 ounce) package cream cheese, softened
* 3 cups confectioners’ sugar
* 1/2 teaspoon vanilla extract
* 1 tablespoon coffee flavored liqueur
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
2. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
3. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
4. Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
5. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
6. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
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Cherry Pound Cake
INGREDIENTS
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup butter
* 1 (8 ounce) package cream cheese
* 1 1/2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 cup maraschino cherries, drained and halved
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
3. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Eggnog Cheesecake
INGREDIENTS
* 1 cup graham cracker crumbs
* 2 tablespoons white sugar
* 3 tablespoons melted butter
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 tablespoons all-purpose flour
* 3/4 cup eggnog
* 2 eggs
* 2 tablespoons rum
* 1 pinch ground nutmeg
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
4. Preheat oven to 425 degrees F (220 degrees C).
5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
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Peppermint Chiffon Cake
INGREDIENTS
* 2 1/2 cups cake flour
* 1 1/2 cups white sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 7 eggs
* 1/2 cup water
* 1/2 teaspoon cream of tartar
* 1 1/2 teaspoons peppermint extract
* 1/2 teaspoon vanilla extract
* 15 drops red food coloring
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Separate the eggs.
3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
5. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
6. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
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Cranberry Pudding Cake
INGREDIENTS
* 6 tablespoons butter
* 2 cups white sugar
* 4 cups all-purpose flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 2 cups evaporated milk
* 1 (12 ounce) package cranberries
* 1 cup butter
* 2 cups white sugar
* 1 cup heavy cream
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
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Red Velvet Cake
INGREDIENTS
*1 cup butter, softened
* 3 cups white sugar
* 6 eggs
* 1 ounce red food coloring
* 3 tablespoons unsweetened cocoa powder
* 3 cups all-purpose flour
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 tablespoon white vinegar
* 2 (8 ounce) packages cream cheese
* 12 ounces white chocolate
* 1 cup butter, softened
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
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Orange Pumpkin Loaf
INGREDIENTS
* 1 large orange
* 1/3 cup butter, softened
* 1 1/3 cups white sugar
* 2 eggs
* 1 cup canned pumpkin
* 1/3 cup water
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 cup chopped walnuts
* 1/2 cup chopped raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
3. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
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Black Forest Cake
INGREDIENTS
* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners’ sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.