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Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
December 23, 2020

CHRISTMAS PLUM CAKE

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Christmas Fruit Cake – a delicious and easy fruit cake that’s perfect for Christmas or really, all year round.

The story of plum cakes started in medieval England, where it was a popular tradition to observe a period of fasting and abstinence from any kind of feasting in the weeks leading to Christmas. The fasting and abstinence would hold you in good stead for the indulgent days ahead. As per the custom, on the eve of Christmas, a rich porridge was cooked and eaten to 'line the stomach' for the upcoming feast. The porridge was prepared with oats, dried fruits, spices, honey and sometimes even meat, eventually turning into a Christmas pudding. People started using the same ingredients and made fruitcakes with plums and other dried fruits on Christmas. That's how plum cakes are believed to have come into existence as a traditional dessert.



This fruit cake recipe doesn’t need you to soak the dry fruits in advance and it’s alcohol-free so you can make the cake instantly just before you need it.



INGREDIENTS:


All purpose flour - 1&1/2 cup

Chopped cashew nuts - 1/4 cup

Black raisins - 1/4 cup

Golden raisins - 1/4 cup

Mixed dry fruits (dates - 1/2 cup, glazed cherry - 1/4 cup, prunes - 1/4 cup, cranberries - 1/4 cup, crystalized ginger -2 tbsp)

Orange peel - 1tsp

Orange juice - 1  to 2 cup (approximate)

Powdered sugar (for cake batter) - 1/2 cup

Sugar (for caramelizing) - 3/4 cup

Butter - 3/4 cup

Egg -3

Spice powder( 1/2 inch cinnamon stick, 2 clove, 1 cardamom, 1/2 tsp nutmeg powder) - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Vanilla extract - 1 tsp

Pinch of salt



METHOD:


Dry fruits preparation:


Chop dry fruits into bite size pieces. Soak the dry fruits, black and golden raisins, orange peel in the orange juice for overnight or at least 3 to 4 hours. Ensure that the contents are completely immersed in the juice. 



Caramel syrup preparation:

Heat a heavy bottomed vessel  and add the sugar with a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color. Don’t stir, you can swirl the vessel, once or twice. When you find that the color has changed to a dark golden brown, turn off heat. Immediately, pour half cup of  boiling water very carefully into the caramel and stir and mix well. Just boil the syrup for 1 min. Cool the caramel before adding to the cake batter. 

Note: Be careful, the liquid will splash when you pour the water into the hot caramel. The color of caramelized sugar is the key to the color of the cake.



Cake preparation:

1. Preheat oven to 350 degrees F/180 degree C.

2. In a bowl, sift the flour, baking powder, baking soda, spice powder and keep it aside.

3. Add 2 tbsp flour to the soaked dry fruits and nuts and dredge completely to coat it. This is so that they don’t sink to the bottom of the batter while baking. Set aside.

4. Separate egg yolks from the whites. In a separate bowl, beat the egg whites until soft peaks form and set aside.

5. In a large bowl, using a hand mixer or a stand mixer, beat the egg yolks. Add powdered sugar gradually and beat well.

6. Now add butter and beat  until it creamy and combined well.

7. Add vanilla extract and pinch of salt. Beat after each addition.

8. Pour the caramel syrup and beat thoroughly till everything is creamy and combined.

9. Add the  sifted flour in small quantities and gently fold in with a spatula.


10. Add the coated dry fruits and cashews to the batter and gently fold them into the batter. (Note : Don’t beat the flour just fold gently, by doing this you’ll get the soft moist cake.)


11. Add the beaten egg whites in two batches and gently fold the batter.


12. Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins. Gently shake and tap the pan so as to even out the batter.


13. Bake for 45 to 50 minutes or until a tooth pick inserted into the center of the cake comes out clean. The baking time can vary depending on the oven and the size of the tin used.


14. Remove from the oven and cool in the pan for 10-15 minutes.



Enjoy your cake and store it in an airtight container.



                   















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May 10, 2020

RAINBOW CUPCAKES

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Rainbow Cupcakes with fluffy cloud-like butter cream frosting that is guaranteed to make anyone who sees them smile. The batter is a delicious white vanilla cake base with gel food coloring to brighten things up and the cloud-like frosting is made with butter and lots of sugar. So much goodness going on in one cupcake! Taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!!!  Let’s start with these rainbow cupcakes.








INGREDIENTS:

Butter - 1/2 cup
Sugar - 2/3 cup
Eggs - 3
Vanilla essence - 1 tsp
All purpose flour - 1&1/2 cup
Baking powder - 1&1/2 tsp
Milk - 1/4 cup (optional)
Food color (ur choice)

METHOD:


1. Preheat an oven to 350 degrees F (175 degrees C). Line 12 cup muffin pans with paper baking cups.

2. In a bowl, sieve the flour and baking powder with a pinch of salt. Keep it aside.

3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

4. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

5. Add vanilla essence and milk. Beat well. 

6. Add the dry mix to the wet. Just fold the batter using a spatula to combine well. Don't over mix it.

7. Divide the cake batter into five separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.


8. Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. (Do not mix the batter once it is in the cupcake liner.) 

9. Bake at 350F for 10 mins then 275F for another 10 mins. Until a toothpick comes out dry. 


10. Frost the cake with your choice and Enjoy the delicious rainbow cupcakes!!!!!!!!!!!!!!


























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June 04, 2018

FRENCH BUTTER CAKE (MADELEINE)

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The Madeleine is a traditional small cake from northeastern France. These are very small sponge cakes with a distinctive shell-like shape and are quite easy to make, but you'll need to purchase scalloped Madeleine molds to get started. It is delicious when eaten just from the oven and cooled until barely warm. They will keep for a day or two in an airtight container.



INGREDIENTS:

Cake flour - 3/4 cup
Egg - 2
Baking powder - 1/2 tsp
Sugar - 1/2 cup
Vanilla essence - 1 tsp
Butter - 5 tbsp
Salt pinch

METHOD:

1. Melt the butter and keep it aside.

2. In a bowl add cake flour, salt, and baking powder. Mix well and keep aside.

3. In another bowl take eggs and beat it using a hand mixer. 

4. Add vanilla essence and sugar. Beat well.

5. Pour melted butter and gently fold butter into batter. 

6. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.


7. Preheat the oven to 350 degrees F.

8. Spread some butter onto your Madeleine pan. Using a spoon, scoop in the batter.




9. Bake in the oven for about 10-14 minutes or until you see the edge of the Madeleine turns slightly brown. Be careful not to burn your madeleine.





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May 28, 2018

MARBLE CAKE

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Marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. This Chocolate Marble cake is so moist and flavorful that it really doesn't need a frosting.





INGREDIENTS:

Semisweet chocolate - 2/3 cup
water - 2 tbsp
Cake flour - 1&1/2 cup + 2 tbsp
Baking powder - 2 tsp
Salt - 1/4 tsp
Butter - 1/2 cup
Sugar - 1 cup
Eggs - 2
Pure Vanilla Extract - 1 tsp
Yogurt - 1/2 cup
(All ingredients should be at room temperature)

METHOD:

1. Preheat your oven to 350 degrees F and Line the bottom of the pan with wax paper.

2. Melt the chocolate and water, in a bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.

3. In a separate bowl, whisk or sift the flour with the baking powder and salt.

 4. In an electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time, until well combined.

5. With the mixer on low speed, alternately add the flour mixture (in three addition) and yogurt (in two additions), beginning and ending with the flour.

 6. Divide the mixture between 2 bowls. Stir the melted chocolate into the mixture in one of the bowls. 

7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
8. Bake in preheated oven for about 50 - 60 minutes or until a toothpick inserted into the center just comes out clean.

9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.





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April 26, 2018

WHITE CUPCAKES

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Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups. They come in a variety of flavors and are usually frosted with icing and sometimes garnished with sprinkles. The classic sweet and buttery White Cupcake frosted with swirls of creamy smooth Confectioners Frosting remains a favorite. These cupcakes are best served the same day, but they can be covered and stored at room temperature for a few days.



cake




INGREDIENTS:

Ingredients are all at room temperature.

Butter - 1/2 cup
Sugar - 1 cup
Egg - 2
Vanilla extract - 1 tsp
Cake flour - 1 1/2 cup
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp
Milk - 1/2 cup

For Frosting:
Butter - 1/2 cup
Vanilla extract - 1 tsp
Sugar - 2 cup
Milk - 1 -2 tbsp


METHOD:

1. Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups in the cupcake tray.

2. With a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Also, add the vanilla extract and beat well.

 3. In a separate bowl sift the cake flour with the baking powder and salt.

 4. With the mixer on low speed, alternately add the flour mixture and milk. Scrape down the sides of the bowl as needed.

 5. Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

 6. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake.

Frosting:

With a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (3-5 mins). Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food color.






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February 27, 2018

SPONGE CAKE

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A cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter, a liquid(milk) and leavening agents such as baking soda or baking powder. I love this sponge cake recipe. It's easy and you can make hundreds of different cakes with this base. This is a delicious simple basic cake that pleases all palates and goes well with a variety of toppings and icing.



cake recipe



INGREDIENTS:

Maida - 1 cup
Baking powder - 1 & 1/2 tsp
Butter - 1/2 cup
Salt - pinch
Sugar - 3/4 cup
Egg - 2
Milk - 1/4 cup
Vanilla extract - 1/4 tsp

METHOD:

 1. Take a bowl sift maida/all purpose flour with baking powder. 

  2. In a large bowl, combine butter, a pinch of salt and sugar with a mixer, beat on medium-high speed for 5 minutes until creamy and fluffy.

  3. Beat eggs one at a time. Beat well.

  4. Add flour, milk and vanilla extract and fold well.

  5. Scrape the batter into the buttered pan and smooth the top.

  6. Bake for 40-50 minutes in a 350 degree F preheated oven.

  7. Let the cake cool on a wire inside the pan for 5 minutes and then cool on a wire rack.
                  Decorate your cake with icing !!!!!!!!



































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