Tag Archives: cake
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Mincemeat Cake

9 Dec

So, it felt great to get back to the store to shop today.  I never thought I would enjoy shopping, but I did.  I went with my list and made sure I re-upped my staples (sugar, flour, eggs, milk, chocolate chips, etc.)  What I didn’t do was take my cookbook with me to make sure I had all the random ingredients for specific recipes.  Needless to say, I had a small panic attack was able to calmly decide what to make when I realized I didn’t have any enchilada sauce, tortillas, or powdered sugar (not the same recipes).

So, I went back to the pantry and looked at what I had available: fig preserves, pear mincemeat from this post, and other various pantry staples.   I remembered a recipe, back in May, that called for mincemeat.  That would have to do.  I also had all the other ingredients.

I was excited to be able to use a preserved item that I preserved myself.  I even had to use a knife to unseal the lid, it was THAT well-sealed!  I remember having to do that when opening my grandmother’s preserves and jams.  I guess I did it right?!  And when I added it to the mix, i had to taste the concoction (since it had been January since I made it)…umm…YUM!

Anyway, the cake is fairly simple and the mincemeat could easily be substituted with other fruit preserves.  I think fig would probably work well. *note: I have not tried it with other preserves or jams, so I can not attest to the consistency of a cake made with them.

This cake was a fairly wet mix and I had a hunch that the baking time would need to be increased.  I was right.  I tested the center of the cake at the end of the stated time and needed to increase the time 5 minutes TWICE.  I also used a ceramic corningware dish.  It calls for a 13x9x2 pan with no specificity of the kind, but I’m sure it was supposed to be an actual metal pan.  However, the result was DELISH!

Enjoy!

Mincemeat Cake

  • 1.5 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup homemade mincemeat (I used pear mincemeat)
  • 1 cup milk, or buttermilk
  • 1 tsp soda
  • 2 cups flour
  • pinch of salt

Beat together sugar, butter, and eggs.  Add mincemeat.  Mix soda in milk; add  to creamed mixture alternately with flour and salt.  Pour into 13x9x2 pan.  Bake at 375* for about 20 minutes (test center to determine done-ness).  Top with recipe below

Topping

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 TBSP grated orange peel
  • 2 TBSP orange juice
  • 1.3 cup coconut (or nuts) I used 1/6 coconut & 1/6 pecan
  • 2 TBSP softened butter

Mix together all ingredients and pour on top of warm cake.  Broil in oven until top of cake is bubbly

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Grandma’s Notes: 5/27/95- Lance and Marcus came; Marcus plowed the garden.  6/4/95- Church service was good.  When we think about it, how terrible life would be without love.  Barry Monroe was at church with Haley.  Went home and finished book.  I think I’ll read it again.  Started reading; then to bed.

When life hands you lemons…

27 Jul

…you make lemonade, or margaritas, or take shots of tequila.  However, when you don’t have lemons but your son wants to help you bake something, you improvise.  In order for me to get back into the swing of making things, I needed something simple- something that didn’t require me getting back into my car and going to the store in the 10000000% humidity that is a Florida summer.

Enter Lemon Bread.  This recipe could easily be made into lemon-poppy-seed, lemon-nut (which is what this one called for but I had no nuts), or even a Lemon-Berry…think: Sonic Lemon-berry slush in bread form…oooh!  But I digress.  This recipe was relatively quick to prepare, but did take a solid 80 minutes to bake through.

Lemon Bread

  • 3/4 cup margarine
  • 1.5 cups sugar
  • 3 eggs
  • 2.25 cups sifted flour (I didn’t sift and I only had 2 cups, the last 1/4 I used whole wheat flour)
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk vanilla almond milk (unsweetened)
  • Grated rind of one lemon 1 tsp lemon extract
  • 3/4 cup chopped nuts I didn’t have any, and hubs doesn’t like citrus or nuts.  So I figured it was one or the other for him to even try it
  • For the Glaze: Juice of two lemons 2 TBSP lemon juice in 3/4 cup sugar (dissolved)

Preheat oven to 325* and grease and flour a corningware glass ceramic loaf dish 9x5x3 (2-qt size). I only have a metal loaf pan, it worked fine.  Cream margarine and sugar; beat in eggs.  Sift dry ingredients together and add to batter, alternating with milk.  Mix well.  Stir in lemon extract (and nuts here).  Pout into prepared dish and bake at 325* for 1 hr 20 min, or until cake tester (aka toothpick in our house) inserted in center comes out clean.  Cool 15 minutes in dish.  Remove from dish and cool completely on wire rack.  Pierce in many places and spoon glaze over it.

The little corner cut out was for the boy.  Now, this glaze that was supposed to be all glazy and everything, was not a glaze at all.  It ended up being more like sugar mixed in lemon juice.  I’m not really sure how you would be able to dissolve 3/4 cup of sugar in the juice of 2 lemons.  From what I remember regarding juicing fruits, you never get as much juice as you want.  So, I figured using 2 TBSP of lemon juice from the fridge would help…it didn’t.  Now don’t get me wrong, though, the taste is amazing!  Just not so glazy.  And, when I went to cut a slice this morning, the sugar had formed a sort of crystallized force-field on top of the bread (kind of like a royal icing on a cookie).  It’s crunchy, but not hard, and the lemon flavor is spot-on.

 

Grandma’s Notes: 7/25/93- Meeting Frank in Van.  April is coming to visit.  Enjoyed visiting with Frank’s family.  Sunday, April sang “Do Lord” and a little worship chorus at church.  In the evening service Ashley and April sang “In the Garden.”  I THANK YOU LORD, YOU ARE THE ONE AND ONLY GOD; HELP ME IN MY COMMITMENT TO YOU.

 

 

Jam Session

5 May

While enjoying my new-found love for the television show Glee, I realized I needed to get back on the cooking ball (so to speak).  I recently spent a few days in Boston, and was unable to cook while there.  I wish I had.  Boston is expensive to visit.  I could have easily made all the recipes I missed, just by not eating out.  But, no biggie.  Here I am…back at it!

 

This cake is really good.  I think that if I actually had the three layer pans it calls for, the end result would have been even better.  I made-do with what I have and it still tastes good!  I think I would omit the raisins and perhaps use fresh blackberries instead of nuts.  The recipe, as-is, though works fine.  The end result is just a little different than what I would expect.

Jam Cake (with Caramel Frosting)

  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 cup blackberry jam (I used seedless)
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon (I didn’t have nutmeg, so I doubled this)
  • 1 cup buttermilk
  • 1 tsp soda
  • 1 cup raisins
  • 1 cup nuts

Cream butter and sugar.  Beat eggs and jam.  Add to creamed mixture; sift flour, salt, and spices.  Mix buttermilk and soda.  Add alternately with flour mixture to the creamed  mixture.  Add raisins and nuts.  Pour into three 9-in layer pans.  Bake at 350 for about 25 minutes.  Once cooled, put together with caramel frosting.

before icing

caramel frosting

  • 3 cups sugar
  • 1 cup milk
  • 1 TBSP butter
  • 1/2 tsp vanilla

Use two sauce pans.  Melt one cup of sugar in a small pan.  In a large pan, start the remainder of sugar and milk to cooking.  When sugar is melted, pour gradually into milk mixture, stirring constantly so as not to curdle.  Continue cooking until syrup forms a soft ball when tried in cold water.  Add butter and remove from fire.  Allow to cool until lukewarm.  Add vanilla and beat until creamy and of right consistency to spread on cake.

*Make sure you heat the milk and sugar enough to be close to the temperature of the other sugar.  Otherwise, when you add the sugar, it hardens instantly and sticks to your spoon/whisk.  When it is near the right temperature, the milk/sugar mix will bubble up when the sugar is added.  It then becomes a beautiful amber color.

Look at that!

 

Since I stole a piece from the corner, the icing took that space over.  Whomever gets those pieces near the corner will have a sweet treat!  I couldn’t resist cutting a piece for myself and I just took the icing a drizzled it over the cake.

Yum!

A little crumbly, but still delicious.  Also, the baking time needed to be almost 20 minutes longer, since I used one large pan.  The cake, overall was a bit drier than I would have liked.  However, the tops and sides were almost caramelized and were a great crunchy texture.

 

Grandma’s Notes: 5/5/95- The elders need to be examples to the younger couples.  Francis Moore brought a pineapple coconut pie and visited for a while; pie was so good.  Anthony and B.J. McCurdy won the tennis tournament in Nacogdoches.  THANK YOU LORD FOR MY EVERYDAY BLESSINGS.  HELP ME FOLLOW YOUR PLANS FOR ME.

Pound It

14 Mar

OK, so this has to be one of the best Spring Breaks ever!  A couple days ago I got word that my pear honey (pictures below) sold for $55 at the fair.  The way it works is this: for the baked and canned goods, you make two of everything.  One is judged/tasted then put on display and the other is auctioned afterwards.  The auction money goes to help defray the costs that the 4H kids pay when they sell their livestock.  This year the auction raised over $3000!

By the way…I entered this into the “Jams and Jellies” category.  Which was the ONLY ONE that had any entries!  I could have easily put this into the fruits and been the only entry.  Next year I will DEFINITELY enter into all the categories: fruit, jams/jellies, pickles, and vegetables!

 

Back to the recipe at hand: Fruit Preserve Pound Cake.  This one calls for 1 cup of mashed up fruit preserves.  Since I have not made any yet, I had to purchase some (gasp).  I got pear preserves, which is one of my favorites that grandma made.  I altered the recipe slightly, also, by switching margarine for Crisco.  I just couldn’t bring myself to use an entire cup of shortening.  I hope you enjoy this as much as I did and as much as the rest of the family did.  It was gone within the first day of everyone being here for Spring Break!

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Fruit Preserve Pound Cake

  • 1 cup shortening (for the love of your arteries, use margarine or butter)
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • 1/4 tsp almond extract
  • 2.5 cups flour (sifted with 1/2 tsp salt, 1/2 tsp soda, 1 tsp cinnamon, 1/2 tsp nutmeg. 1/2 tsp allspice)
  • 1 cup buttermilk
  • 1 cup mashed up fruit preserves
  • 1 cup chopped pecans

Cream margarine and sugar.  Add eggs, one at a time, mixing well.  Add vanilla, butter flavoring, and almond extract.  Mix well.  Sift flour, salt, soda, cinnamon, nutmeg, and allspice.  Add alternately with buttermilk.  Fold in preserves and pecans, blending well.  Pour into a greased stem tube pan.  Bake at 350* for 1 hour and 15 minutes or until toothpick comes out clean.  Remove cake from pan and spread icing over entire cake. (icing recipe below).  Note: any preserves can be used; should be mashed for a moist cake.

Icing

  • 1 stick margarine
  • 1 cup sugar
  • 1/2 tsp of soda
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp orange extract

Combine all ingredients in a medium saucepan and bring slowly to a boil.  Let boil 5 minutes.  Remove and apply to cake.

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Fruit Preserve Pound Cake

So…surprise!  I just read this recipe through (to type it, of course) and saw that there was supposed to be an icing for this!  I am SO bummed I didn’t realize it before.  But, let’s just say that no one complained of the cake needing anything additional…Yet, I can’t help but think how much MORE yummy this could have been with the icing!  I think this might be something I also submit for the fair next year!

Also, I did not have nutmeg so I added extra cinnamon.  I only had vanilla so I added extra of that.  THEN, I didn’t (eh…don’t) have a stem tube pan.  So, I used a regular loaf pan and a set of stoneware mini loaves.  The mini loaves baked in a little over 30 minutes and the larger one took a good bit longer.  They both turned out really well though and were SO moist and yummy!

 

Grandma’s Notes: 3/10-11/95-Picked up limbs and sticks; went to school’s play put on by the drama club.  Zach was one of the actors.  Later Zach brought Anthony to deliver candy that I had bought.  He has his driver’s license now.  THANK YOU LORD FOR A MIND WITH WHICH TO THINK.  HELP ME TO RISE ABOVE THE ORDINARY.