Tag Archives: Cake

Carrot Cake Low Fat

Posted on by
Reply

Carrot Cake Low Fat

Carrot Cake Low Fat

Cake

  • 2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup egg substitute
  • 2 egg whites
  • 2 1/2 cups shredded carrots (about 3-4 large)
  • 1/2 cup applesauce
  • 1/3 cup canola oil
  • 1/2 cup golden raisins
  • 3 tbsp water
  • Frosting
  • 8-oz package fat free cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract

Instructions 

For the Cake
  1. Preheat the oven to 350 F. Spray a 13×9 baking pan with non-fat cooking spray.
  2. Combine the flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
  3. Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, raisins, and water stirring until blended.
  4. Using a sturdy rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the pan. Bake until the cake is nicely browned and the edges begin to pull away from the sides of the pan, approx 35-37 minutes.
  5. Place pan on wire rack and cool completely before frosting.
For the Frosting
  1. While the cake is baking, beat the cream cheese and butter together until smooth. Reduce speed to low and beat in the powdered sugar and vanilla. Increase speed to medium-high and beat until smooth. Transfer to a bowl, cover with plastic wrap and store in the refrigerator until ready to use.
  2. When ready to frost the cake, remove the icing from the refrigerator and stir. Spread over top of cake. Cut cake into 16 equal pieces.
Serving size: 1 piece Calories: 250.3 Fat: 4.8 Saturated fat: 0.4 Unsaturated fat: 4.1 Carbohydrates: 49 Sugar:31.2 Fiber: 1.3 Protein: 5.2 Cholesterol: 2.6

Hummingbird Cake

Posted on by
1

Hummingbird Cake

Hummingbird Cake

There’s nothing more delicious than homemade southern cake recipes. This tasty layered cake is made with crushed pineapple, bananas and pecans and, here’s the best part, topped with a cream cheese frosting.

Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8-ounces) crushed pineapple, undrained
  • 1 cup pecans, chopped
  • 2 cups bananas, chopped
  • 1/2 cup pecans, chopped
  •  For the Frosting:
  • 1 (8-ounces) package of cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  •  splash of half and half
Instructions

For the Cake:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, salt , baking soda, and cinnamon in a bowl.  Add eggs and oil. Stir until dry ingredients are moistened. DO NOT beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
  3. Pour batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350-degrees for 25 to 30 minutes or until tooth-pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
  5. Spread Cream Cheese Frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Makes one 3-layer cake.

For the Cream Cheese Frosting:

  1. Mix all of the ingredients, except powdered sugar and vanilla, with electric mixer until smooth and fluffy.
  2. Add powdered sugar and vanilla. Add enough half & half or milk to mix to spreading consistency.

Recipe Source….. www.recipelion.com

For More Yummy Recipes visit Our Website

Honey Spice Beer Cake

Posted on by
Reply

Honey Spice Beer Cake

Honey Spice Beer Cake

Seven thousand years ago, people in the region of what is present-day Iran brewed yeast into the first alcoholic drinks, inventing what we now know as beer. Unfortunately, they had no cake. The ancient Egyptians also drank beer, and although they used yeast to make the first cakes sweetened with honey, they didn’t think to combine beer and cake to make one of humanity’s greatest inventions: beer cake. For this tremendous recipe you can try lager, Guinness, or your favorite brew; each one imparts a different flavor.

Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.

Ingredients
CAKE:
3 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon nutmeg
1/2 cup salted butter
1 cup light brown sugar
1 cup sugar
4 eggs
1 1/4 cup honey
Juice and grated zest of 1 lemon
1 bottle honey beer
HONEY BEER FROSTING:
1/2 cup salted butter
3 1/2 cups confectioners’ sugar
1/2 cup honey beer
2 tablespoons honey
FINISH:
2 cups mixed nuts
Directions

Preheat oven to 325°F. Grease and flour a 9-by-13-inch sheet cake pan.

Combine flour, baking soda, baking powder, salt, cloves, cinnamon, allspice, and nutmeg; set aside. In a mixing bowl, cream butter and sugars 3 to 5 minutes, or until light and fluffy. Add eggs one at a time, beating after each addition. Mix in honey, lemon juice, and zest.
Mix in flour mixture and beer in three alternating additions. Bake 40 to 45 minutes, or until a knife comes out clean. Remove from oven and cool.
For the frosting: In a mixing bowl, cream butter with about 1/3 of the confectioners’ sugar. Mix in beer and the rest of the sugar in alternating additions, beating until smooth and creamy. Stir in honey.

Remove cake from the pan and place on a plate large enough to hold the cake and nuts. Cover with frosting and scatter nuts on top and around the plate.

Recipe Source:  huffingtonpost.com

For More Yummy Recipes visit Our Website

Absolutely Almond Cake

Posted on by
Reply

Absolutely almond cake

Absolutely Almond Cake

Simply heaven for almond fans, but you could make it with ground pistachios if you prefer. Best served in very small squares alongside an espresso to balance the sweetness. Keeps for up to five days in an airtight tin.

Makes 30 pieces

250g butter, melted, plus extra for brushing
400g marzipan
4 eggs
350g ground almonds
225g granulated sugar
4 tsp almond extract
Zest of an orange (optional)
50g almonds, roughly chopped

1 Preheat the oven to 180C/350F/gas mark 4. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4cm baking tin. Brush the tin liberally with melted butter before popping in the baking parchment.

2 Knead the marzipan to soften it. Roll it between two pieces of baking parchment to fit the baking tin. Set aside.

3 Put the eggs into a large mixing bowl. Add the ground almonds, sugar and almond extract, then add the melted butter. Beat with an electric mixer at high speed until smooth and creamy. Add the grated orange zest to the mixture if using and mix well.

4 Pour half of the mixture into the tin, and smooth over with a palette knife. Gently place the rolled-out marzipan on top.

5 Pour over the remaining cake mixture and smooth over, taking care to cover the marzipan completely.

6 Sprinkle the chopped almonds over the top.

7 Bake for 30 minutes, until the top and sides are a light golden colour. To check, push the cake away from the edge of the tin with a palette knife and have a peek.

8 Cut into small squares. This can be served either warm or cold.

Recipe Source: guardian.co.uk

For More Yummy Recipes visit Our Website

Coconut Cake Recipe

Posted on by
1

Coconut Cake Recipe

Coconut Cake Recipe

For the Cake:
6 tablespoons cold salted butter, plus more for pans
2¼ cups sugar
1½ tablespoons vanilla extract
8 tablespoons (1 stick) salted butter, melted
5 egg yolks
3 whole eggs
2½ cups cake flour, plus more for pans
1 tablespoon salt
1 tablespoon baking powder
½ cup buttermilk
¾ cup heavy cream

For the Glaze:

½ cup coconut milk
2 tablespoons powdered sugar

Directions
1. Preheat the oven to 325°F. Butter and flour three 9-inch round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.
2. On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment, until it is very light, about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.
3. Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs, and then turn off the mixer.
4. In a large bowl, sift together the flour, salt, and baking powder.
5. In another bowl, mix together the buttermilk and cream.
6. With the mixer on the lowest speed, add half the flour mixture, and then half the buttermilk mixture. Add the remainder of the flour and buttermilk mixtures, scraping down the sides of the bowl as necessary. Do not overmix or the cake will be tough.
7. Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.
8. Cool the cakes for 10 minutes, then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. (Note: These cakes may be frozen for up to 3 months.)
9. When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.
10. To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing.
11. Make sure all the layers are completely cool before icing.

For the Coconut Icing:
Enough for one six-layer 9-inch cake
1½ cups fresh or dried coconut, shredded and toasted
18 ounces cream cheese, at room temperature
18 tablespoons salted butter, at room temperature
3 tablespoons vanilla extract
7½ cups powdered sugar
2¼ teaspoons salt
6 tablespoons coconut milk
5⅓ cups sweetened flaked coconut

Directions

1. Preheat the oven to 350°F.
2. Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes, until it is light and fluffy.
4. In a large mixing bowl, combine the powdered sugar and salt, and add it to the cream cheese mixture, 1 cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.
5. Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately 1 cup of icing per layer, and then top with the toasted coconut.

Recipe Source: housebeautiful.com

For More Yummy Recipes visit Our Website

Christmas Cherry and Fruit Cake

Posted on by
2

Christmas Cherry and Fruit Cake

Christmas Cherry and Fruit Cake

Ingredients

Serves: 8
  • 250g butter
  • 200g white sugar
  • 2 eggs
  • 1/2 cup (125ml) orange juice
  • 2 cups (250g) plain flour
  • 1 teaspoon baking powder
  • 375g sultanas
  • 250g halved glace cherries
  • Preparation method
    Prep: 30 minutes | Cook: 2 hours
  • Preheat oven to 150 degrees C. Grease and line a 22x13cm loaf tin with baking paper.
    Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
    Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake).
    Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined.
    Pour batter into prepared loaf tin. Bake in pre-heated oven for 2 1/2 hours.
    Wrap the cake in cling wrap or foil and store in a sealed tin for a couple of days before serving.