Lemon Bundt Cake

-Live Well, Bake Often, modified

2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

½ tsp. teaspoon salt

3/4 cup (170 grams) butter (softened)

2 cups (400 grams) granulated sugar

4 large eggs (room temperature)

1 teaspoons vanilla extract

1/3 cup (80 ml) fresh lemon juice

2 tablespoons lemon zest

1/4 cup (60 ml) canola or vegetable oil

1 cup (240 grams) sour cream

LEMON GLAZE

 

1 cup (120 grams) confectioners sugar

2 to 3 tablespoons (30 to 45 ml) fresh lemon juice (or as needed to thin out the glaze)

 

CAKE:

 

Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.

 

Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.

 

Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

 

Spray a 10-inch bundt pan well with non stick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.

 

Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

 

GLAZE:

 

Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.

One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.

Slice and enjoy!

Chocolate & Peppermint Roll (Gluten Free)

Cake: 

5 eggs, separated, at room temperature
1 cup powdered sugar, divided
1/8 tsp. salt
3 Tbsp. cocoa
 
Peppermint cream filling:
1 cup heavy cream
¼  cup powdered sugar, or to taste
½ tsp. peppermint extract
2-3 drops red food coloring
¼ cup crushed peppermint candy canes, optional
Additional powdered sugar, optional

1. Preheat oven to 350 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.

2. In mixing bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add ½ cup powdered sugar, beating well after each addition. Continue beating until the egg whites stand in stiff, glossy peaks. Set aside.

3. In a small bowl, and with the same beaters, beat the egg yolks until thick and pale yellow. Reduce speed to low, and beat in salt, remaining ½ cup powdered sugar and cocoa, occasionally scraping the bowl with a spatula.

4. Gently fold chocolate mixture into beaten egg whites, continuing until no white streaks remain. 

5. Spread batter evenly in Deep Flexiflat. Bake for 15-17 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.

6. For the filling, beat cream, powdered sugar, peppermint extract, and food coloring in a medium bowl until stiff peaks form. Carefully unroll the cake. Spread the whipped cream mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Sprinkle with crushed candy canes. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.

Sticky Toffee Pudding

Yum! A very traditional English dessert which is great with or without the sauce.

-Rock Recipes

Pudding

8 ounces chopped pitted dried dates 

1 1/2 cups water 

1/3 cup butter 

1 cup firmly packed brown sugar 

2 tsp vanilla extract 

2 extra large eggs 

3 tbsp molasses 

2 tbsp golden syrup, or substitute dark corn syrup 

1 2/3 cups all purpose flour 

1 1/2 tsp baking powder 

1 tsp baking soda

Toffee Sauce

1/2 cup whipping cream 

1/4 cup butter 

1/4 cup firmly packed brown sugar 

1 tbsp molasses 

2 tbsp golden syrup 

2 tsp vanilla extract

Pudding Instructions:

1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3. Cream together the butter brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and golden syrup and beat well.
6. Sift together the flour and baking powder.
7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
9. Add this hot mixture immediately to the batter and mix until smooth.
10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
11. Serve warm with Toffee Sauce.

Toffee Sauce Instructions:

1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.

Banana Cake

This cake is delicious and great for a large group. It stays moist for several days and is always a crowd favorite.

-Mom Pulsipher

1 ⅔ cup sugar
⅔ cup shortening
3 eggs
1 ¼ cup mashed banana (3 medium)
1 tsp. vanilla
⅔ cup buttermilk
2 ⅓ cup flour
1 ¼ tsp. baking powder
1 ¼ tsp. baking soda
1 tsp. salt
⅔ cup finely chopped pecans

Frosting:
1 (8 oz) package cream cheese, room temperature
6 Tbsp. butter, room temperature
2 cups powdered sugar
1 tsp. vanilla
1 Tbsp. heavy or whipping cream

ream sugar and shortening. Add eggs, banana and vanilla and mix well. Sift flour, baking powder, baking soda and salt and add to mixture, alternating with buttermilk and ending with flour. Stir in pecans.

Pour into greased sheet pan. Bake at 350 for 20-25 minutes or until cake tests done. 325 for dark pan. Cool completely and frost with cream cheese frosting.

Peach Upside-Down Cake

This is a delicious cake best served warm. I cut the cake portion of the original recipe in half to accommodate my pan and substituted some peach flavoring to give it a little boost of flavor.

-Southern Living, modified

¼ cup butter

½ cup brown sugar

4 peaches, peeled and cut into 4 slices

¾ cup butter

4 oz. cream cheese

¾ cup granulated sugar

¾ cup brown sugar

3 large eggs

1 tsp. vanilla

½ tsp. Wilton Treatology peach flavoring

2 Tbsp. milk

1 ½ cups flour

¼ tsp. salt

Glaze

½ cup powdered sugar

¼ tsp. vanilla

½ to 1 Tbsp milk

Preheat oven to 325°F. Melt 1⁄4 cup of the butter in a small saucepan over medium; stir in 1⁄2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.

Beat cream cheese and butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in vanilla and peach flavoring.

Sift together flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.

Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 50-60 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.

Stir together powdered sugar, vanilla, and milk in a small bowl, adding more milk if needed to reach desired consistency. Drizzle over cooled cake.

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American Flag Cake

This cake takes a little time and effort, but the results are fun and impressive! 

-Betty Crocker, slightly modified

Red Cake Layers

1 box Betty Crocker Super Moist white cake mix

1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3 cup vegetable oil

3 egg whites

1 teaspoon red paste food color

Blue Cake Layer

½ box Betty Crocker Super Moist white cake mix (about 1 2/3 cups dry mix)

½ cup blueberries, pureed in blender or food processor

3 Tablespoons vegetable oil

2 whole eggs

½ teaspoon blue paste food color

White Cake Layer

½ box Betty Crocker Super Moist white cake mix (about 1 2/3 cups dry mix)

½ cup water

2 Tablespoons vegetable oil

2 egg whites

Frosting and Sprinkles

3 cubes butter

6 cups powdered sugar

4 ½ tsp. vanilla

6 Tbsp. milk

Red, white and blue sprinkles, as desired

To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread ½  cup frosting on top. Top with 1 white cake layer; spread ½ cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Spread thin layer of frosting on white 4-inch cake round, then top with red 4-inch cake round. Carefully spread a thin layer of frosting on the edge of the white and red rounds, then insert into blue layer; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Caramel Apple Cake

This cake is definitely a new-found favorite! Everyone loved it so much it was requested in place of apple pie for Thanksgiving. I halve this recipe when using my Demarle Bundt mold.

-Taste of Home

1-1/2 cups canola oil

1-1/2 cups sugar

1/2 cup packed brown sugar

3 eggs

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3-1/2 cups diced peeled apples

1 cup chopped walnuts, optional

2 teaspoons vanilla extract

CARAMEL ICING:

1/2 cup packed brown sugar

1/3 cup half-and-half cream

1/4 cup butter, cubed

Dash salt

1 cup confectioners' sugar

Chopped walnuts, optional

In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired. 

Cookie Cake

Why have cake when you can have a cookie cake?! This cookie cake bakes up perfectly in the Demarle Grande mold. I highly recommend this chocolate fudge frosting!

-Fresh April Flours

2 and ¼ cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

¾ teaspoon salt

¾ cup (1 and ½ sticks) unsalted butter, melted

1 cup firmly packed brown sugar (light or dark)

¼ cup granulated sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 cup chocolate chips (I prefer ½ milk, ½ semi-sweet)

CHOCOLATE FUDGE FROSTING

2 ounces unsweetened baking chocolate, coarsely chopped

4 Tablespoons unsalted butter

1 teaspoon vanilla extract

3-4 Tablespoons milk or cream

2 cups powdered sugar

pinch of salt

COOKIE CAKE

Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray or use Demarle Grande mold (no spray). Set aside.

In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.

In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.

Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

CHOCOLATE FUDGE FROSTING

In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.

In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.

Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

Lemon Blossoms

I tried making this recipe several years ago in my metal mini muffin tray and it was a complete disaster. Fast forward to Demarle and complete success! Can't say enough about the Demarle products!

-PaulaDeen.com, modified

4 large eggs

1 (3.5 oz) package instant lemon pudding mix

1 (18.5-oz) package yellow cake mix

3/4 cup vegetable oil, plus 1 tablespoon for glaze

4 cups confectioner's sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tablespoons water

Preheat the oven to 350°. Place Demarle Mini Muffin tray on Perforated Baking Sheet. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin well half way. Bake for 16-17 min. Cool for 5 minutes before removing to glaze.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.

While the cupcakes are still warm, dip the cupcakes into the glaze, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set completely, about one hour, before storing in a container with a tight-fitting lid.

Cranberry Orange Pound Cake

I had a sample at Kneaders the other day and thought I'd try finding a recipe to recreate the yumminess. I tried several different recipes and this one comes pretty close! I used my new Demarle at Home charlotte mold - easy and I didn't have to worry about them sticking to my pans. YAY! I used a large ice cream scoop to divide the batter and did have a little left, so I baked that in a mini loaf pan.

-Modified from Sophistamom

1 stick unsalted butter, at room temperature


4 oz. cream cheese, at room temperature


¾ cup sugar


zest of 1 orange

2 eggs


3 drops orange essential oil + 1 tsp. orange juice or 1 tsp. orange juice concentrate

1 cups unbleached all-purpose flour (use bread flour or Better for Bread flour if at high altitude)


¾ teaspoons baking powder


¾ teaspoons salt


1 cups fresh or frozen cranberries, roughly chopped or ¾ cup dried cranberries:

Place ¾ cup dried cranberries in a small bowl and pour boiling water over to cover. Let the cranberries hydrate for about 15 minutes. Drain and pat dry

1. Preheat oven to 350ºF. Place Demarle at Home charlotte mold on perforated baking sheet or butter and flour a medium size loaf pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, cream cheese, and sugar. When mixer is light in color and fluffy, add in zest. With mixer on low, add in eggs, one at a time, incorporating well after each addition. Stir in orange oil.

2. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Fold in cranberries. Using a large ice cream scoop, divide batter into charlotte molds or pour into prepared loaf pan. Bake charlotte cakes for 25 minutes or loaf pan for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, remove cakes from pans, and let cool on the wire rack. While still warm, drizzle with orange glaze (recipe follows). Serve warm or at room temperature.

Orange Glaze

3/4 cup confectioner’s sugar


1 tablespoon melted butter


zest of 1 orange


2 tablespoons freshly squeezed orange juice

Whisk all ingredients together in a small bowl. Add more juice or sugar to achieve desired consistency.

Raisin/ Gum-Drop Cake

I can't believe I don't have this one on the blog. This is my dad's favorite cake and my Mom makes it every Thanksgiving and Christmas. 

-Grandma Pulsipher

Boil the following ingredients together for 10 minutes:

            2 cups sugar

            1 cup shortening

            2 cups raisins

            2 ½ cups water

            2 tsp. cinnamon

            ½ tsp. allspice

            ½ tsp. cloves

            ½ tsp. salt

Sift together and add to first mixture:

4 cups flour

2 level teaspoons baking soda

Add :

1 ½ c. cut up fruit-flavored gumdrops

1 ½ cup broken walnuts

Bake in greased tube pan at 350° for 60-75 minutes or until toothpick comes clean.