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Archive for the ‘Desserts – cake’ Category

Chocolate Red Wine Cake

Posted by moderndaygourmet on October 15, 2009

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups dry red wine
Confectioner’s sugar, for dusting
Whipped cream

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream.

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Coca-Cola cake

Posted by moderndaygourmet on November 28, 2008

This is Faith Hill’s recipe from what I understand. What I would like to know is how she stays so thin and gorgeous if she ever eats this cake!

2 cups all-purpose flour
2 cups sugar
2 sticks butter
2 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups miniature marshmallows

For the icing:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
2 cups confectioner’s sugar

Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan, bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir. (Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. About 5 minutes before the cake is done, make the icing by bringing all the ingredients to a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze. Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink into the cake), then spread the icing over the cake while both are hot.

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Lemon pound cake

Posted by moderndaygourmet on March 16, 2008

I tried this yesterday and it turned out great. It’s definitely worth using a fresh lemon for the zest and juice instead of the bottled stuff. This came from Cooking Light but I tweaked it somewhat. You can put a glaze on it of lemon juice/powdered sugar but I didn’t bother. The lemon flavor was pretty intense anyway, but the glaze would have been nice too; I was just too lazy.

Cooking spray
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 cup fat-free buttermilk

Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add rind, 1/4 cup juice, and vanilla; beat until combined. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).

Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate to cool completely.

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Flourless chocolate cake

Posted by moderndaygourmet on November 27, 2007

My friend Laura gave me this recipe; I think it may have come from Epicurious? I have not made it but I plan to for a party shortly. From all the reviews I have seen it is absolutely decadent. I think I may throw in some orange zest and/or Grand Marnier.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream

Directions:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

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Texas Sheet Cake

Posted by moderndaygourmet on September 4, 2007

1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1/2 cup buttermilk
2 eggs, beaten
2 cups white sugar
1 cup water
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter
6 tablespoons milk
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, melted
1 pound powdered sugar
1 cup chopped pecans

Grease a 13×9 cake pan. Combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water in saucepan and heat until chocolate is melted.

In a separate bowl, combine flour and soda. Set aside.

In a separate large bowl, combine sugar, buttermilk, eggs, cinnamon, and 1 teaspoon vanilla. Add to flour mixture and mix well. Pour batter into prepared pan and bake at 350 for 20-25 minutes or until cake tests done.

Five minutes before cake is done, prepare frosting. Combine 1/2 cup butter, 2 ounces chocolate, and milk in saucepan and heat until bubbles form around the edge. Remove from heat and add powdered sugar, 1 teaspoon vanilla, and nuts, beat until combined. Frost cake while still warm. Allow to cool totally before cutting

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King Cake

Posted by moderndaygourmet on September 3, 2007

Naturally, bakeries in New Orleans make these the real way, whatever that really means, but I had great fun making my own king cake last year. I even put the baby in there. I took it to the office, and coincidentally, the pregnant girl ended up with the baby. It was pretty funny. I found the plastic babies at Hobby Lobby.

* 2 (.25 ounce) packages active dry yeast
* 1/2 cup white sugar
* 1 cup warm milk (110 degrees F/45 degrees C)
* 1/2 cup butter, melted
* 5 egg yolks
* 4 cups all-purpose flour
* 2 teaspoons salt
* 1 teaspoon ground nutmeg
* 1 teaspoon grated lemon zest
*
* 1 (8 ounce) package cream cheese
* 1/2 cup confectioners’ sugar
*
* 2 cups confectioners’ sugar
* 1/4 cup lemon juice
* 2 tablespoons milk
* 1 tablespoon multicolored candy sprinkles

DIRECTIONS:

1. In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
2. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. In a small bowl, combine the cream cheese and 1/2 cup confectioners’ sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners’ sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
4. Turn the dough out onto a floured surface. Roll the dough out into a 6×30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

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Pound Cake

Posted by moderndaygourmet on August 31, 2007

1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla extract
1 teaspoon cream of tartar

In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Separate egg whites from yolks and set whites aside. Beat yolks and add to mixture. Blend until lemon-colored.

Sift together flour, baking soda, and salt. Add to above, mixing until thoroughly blended. Beat in milk and vanilla.

In a separate bowl, beat whites with cream of tartar until they hold soft peaks. Fold gently into cake batter. Pour into the prepared pan and bake for 1 hour. The edges of the cake should begin to pull away from the sides of the pan when done. Cool on a rack for 15 minutes. Loosen the sides gently with a spatula and invert onto the rack to finish cooling.

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Italian Cream Cake

Posted by moderndaygourmet on August 31, 2007

2 cups sugar
½ cup shortening
5 eggs
2 cups coconut
1 cup pecans, chopped
1 teaspoon vanilla
1 stick butter
2 cups flour
1 cup buttermilk
1 teaspoon soda

Frosting:
One 8-oz package cream cheese
1 stick butter
1 pound confectioners’ sugar
1 teaspoon vanilla
drops of milk if necessary for consistency

Cream sugar, butter and shortening. Beat in egg yolks one at a time. Add milk, flour, nuts and coconut.

Beat egg whites until stiff; fold into batter. Bake in three 9” layers for 15-20 minutes at 350

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Blueberry Pound Cake

Posted by moderndaygourmet on August 31, 2007

This is from Cooking Light as well.  I’ve been making it for years.  Dredging the blueberries is important so they don’t blend into the cake and you end up with something that looks like Barney.  😉

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350°.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Yield: 16 servings (serving size: 1 slice)

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White Fruit Cake

Posted by moderndaygourmet on August 30, 2007

Okay, I know all the jokes about fruitcake.  How old people love to give it away to others but everyone hates it.  I promise this is different.  Cross my heart.  Not sure if it’s because it’s white or because it’s not dripping with whiskey or what, but it is delicious.  And I don’t love all fruitcake, so it’s not just because I’m weird or have no taste buds or something.  We pretty much have this at Christmas time.  I mean, it’s special, but it is still fruitcake.  This is my grandmother’s recipe, which my mom always made and continues to.

1 pound butter
2 cups sugar
6 eggs, separated
4 cups flour (including dredging)
1 ½ ounces lemon extract
1 pound mixed fruit cake mix
1 pound chopped pecans (4 cups)
1 pound seeded white raisins

Cream butter and sugar, add egg yolks one at a time. Dredge fruit cake mix, raisins and pecans and add to mixture after flour. Add lemon extract. Fold in egg whites which have been stiffly beaten. Bake at 275 for 2 hours.

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