Patriotic Pound Cake 

Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert. 
Ingredients:  

3/4 cup butter, (1 and 1/2 sticks) room temperature 

1 cup of sugar

3 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 3/4 cup flour plus an additional 2 Tablespoons for the berries

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup blueberries

1/2 cup strawberries, chopped

5 Tablespoons of red, white and blue sprinkles


Preheat oven to 325 degrees. Line loaf pan with parchment paper or nonstick foil. 

In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well. 


In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing. 


Glaze:

1/2 cup powdered sugar

1/2 teaspoon almond or vanilla extract

1 -2 Tablespoons of milk

Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired. 

Peppermint Patty’s Birthday Cake


Today is my blog’s third birthday. At Christmas time, I always make peppermint pound cakes. This year, I wanted to change it a little and make a layer cake. The peppermint is not strong like hard candy. Very mild and delicious. This cake is named after the character on Charlie Brown Christmas. 


Ingredients:

2 1/2 sticks of butter, room temperature 

3 cups of sugar

5 eggs, room temperature 

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk, room temperature 

1 teaspoon vanilla extract

2 1/2 teaspoons pure peppermint extract


Preheat oven to 350 degrees. Spray 3 nine inch cake pans with a nonstick flour spray and line with parchment paper. Make sure you also spray the parchment paper too.  


Cream butter and sugar together until light and fluffy with a stand mixer. Add eggs one at a time and fully incorporate. In a separate bowl, whisk flour, baking powder and salt together. Add extracts to your cup of milk. Alternate flour and milk adding it to the butter/sugar mixture. Make sure you end up with flour, scraping down the sides of your mixing bowl frequently. 
Pour batter into cake pans evenly. Bake for 20-30 minutes until a cake tester comes out clean. Let cool in pan 10 minutes before removing and placed on a cooling rack.  Cakes must be completely cooled before frosting. 


Peppermint Whip Cream Frosting:

1 8 ounce block of cream cheese, room temperature 

1 quart of heavy whipping cream

2 teaspoons pure peppermint extract 

1 3/4 cups powdered sugar

Candy canes, crushed, optional

Place mixing bowl and attachment in refrigerator for 30 minutes. Whip up cream cheese until smooth. Add extracts. Blend well and add powdered sugar. Pour in heavy cream and whip into stiff peaks. Frost and decorate your cake as desired. 
This is a mild and light peppermint taste.  It’s not strong, so if you are expecting it to taste like hard peppermint candy, it will not. It’s refreshing and delicious. Enjoy!  Happy Birthday Peppermint Patty!

Wimbledon Strawberries And Cream Cake


Strawberries and cream is served at Wimbledon tennis tournaments and I have watched many tournaments with my Dad.  So in tribute to all of the matches I have watched with my Dear Dad, I present this delicious strawberry cake with whipped cream frosting. 
Ingredients:

2 cups sugar

1 1/2 sticks of butter, melted and cooled

4 eggs

1 teaspoon vanilla

1 teaspoon strawberry extract

Red food coloring, optional (I am not a fan of food coloring but strawberry batter is kind of gray in color. It’s up to you)

1 cup of puréed strawberries (use your blender, food processor or hand mixer to purée your strawberries)

1 cup whole milk

3 cups flour

1 1/2 baking powder

1 teaspoon salt


Preheat oven to 325 degrees. Spray pans* with cooking spray with flour and line the bottom with parchment paper. Don’t forget to spray the parchment paper too.

In a separate bowl, whisk flour, baking powder and salt together. Set aside. 
In your mixer, blend sugar and melted butter.  Add your eggs one at a time and combine. Blend in your extracts and food coloring if you are using. Add puréed strawberries. 
Alternate flour and milk into your wet ingredients, ending with flour. Pour into your baking pans and bake for 25 – 30 minutes or until cake tester comes out clean. Cool completely before frosting. 
*Bake this recipe in two 9 inch pans, three 8 inch pans. Just make sure to divide your batter evenly.  


Whip Cream Frosting:

First chill your bowl and attachments in the refrigerator for 30 minutes or longer. 

1 8 ounce block of cream cheese, softened

1 quart of heavy whipping cream

1/2 to 1 cup of powdered sugar, taste it to see how sweet you want your whipped cream frosting

2 teaspoons vanilla
Blend cream cheese until creamy. Add cream and start to blend. Once it has thicken some, add powdered sugar and vanilla and beat on high until stiff peaks have formed. Frost cake and decorate with additional strawberries if desired. 

Vintage Blueberry Cake


I celebrated the July 4th holiday with my friends Pat and Amy George. Several friends were there including Amy’s mother, Jean Conklin. Jean was telling me about the cake she brought over that day. It was grandmother’s recipe that had been in her family since 1890. This was the recipe of Jean’s grandmother, Ella Cole.  Ella passed this recipe down to her daughter, Helen Hardy and then Helen to her daughter Jean. This is a moist delicious cake full of blueberries. Moist, light and very flavorful.  The cake is not frosted, however if you want to frost it with a cream cheese frosting, that would be good or even add a streusel topping would also be delicious. I liked the simplicity of the cake. I don’t think it needs a thing. I hope you enjoy this tasty piece of history as much as I did. 


Ingredients:

1 1/2 cups sugar

1 cup of oil or 2 sticks of softened butter 

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons of vanilla

2 cups of flour

3 1/2 cups of fresh blueberries

1 cup of walnuts, chopped, if desired

Preheat oven to 350 degrees. Prepare a 13 x 9 pan.
Blend sugar and butter. Add eggs one at a time.  Add in vanilla, salt and cinnamon. Add in the flour but not all at once. Stir in blueberries and walnuts. Bake for 35-45 minutes until done. Check with a cake tester, mine baked almost 45 minutes. Enjoy!

Southern Peach Pound Cake


Nothing says Souhern Pound Cake like one made with fresh Georgia peaches. I have waited all year to make this moist, delicious pound cake. This cake is chocked full of peaches and Southern hospitality. 

Ingredients:

1 cup butter, room temperature 
2 1/4 cups sugar
4 eggs, room temperature 
1 teaspoon almond extract
1 teaspoon peach extract, or you can substitute vanilla*
2 3/4 cups flour, reserve 1/4 cup of flour for diced peaches
1 teaspoon baking powder
1 teaspoon salt
3 cups fresh peaches, diced about 4-6 medium to large peaches


Preheat oven to 350 degrees. Prepare bundt pan (I used my Pampered Chef bundt pan or any 10″ bundt pan will do) with a four spray. In a bowl add flour, baking powder and salt. Whisk and set aside. 

Cream together butter and sugar. Add eggs one at a time. Add extracts. Blend to combine. Add flour mixture, I divided mine (by eyeballing it) four times. Make sure you scrape down the sides of your bowl in between flour additions. Once everything has been incorporated, stop and dice your peaches. Mix with the reserved 1/4 cup flour mixture and toss in the cake batter. Stir to blend. Pour into prepared pan and bake for 1 hour or until cake tester comes out clean. I baked mine for 1 hour and ten minutes. Cool on cooling rack for 30 minutes and remove from pan. Continue to cool until it’s cool enough to glaze. 


Peachy Glaze:

1 cup of powdered sugar
1 teaspoon of peach extract or you substitute vanilla or almond
2 Tablespoons of milk or cream
Put above ingredients in a bowl and whisk until thoroughly blended. Spoon over cooled cake. Enjoy!

*I purchased my peach extract from Amazon. It really gives this cake and glaze a delicious peachy flavor. If you love peaches, I highly recommend buying some. 

Bananas About Banana Walnut Cake


I was asked to make a banana cake with walnuts and cream cheese frosting. I decided to share the recipe with you. The secret to a good moist banana cake is ripe bananas. Try to plan ahead so you have ripe bananas. 
Ingredients:

3 cups flour 

1 teaspoon salt

1 1/2 baking powder

1 teaspoon baking soda

Whisk dry ingredients together and set aside. 

2 cups sugar

1 cup vegetable oil

3 eggs

2 teaspoons vanilla

5-6 ripe bananas, rough mash (chunky)

1 1/4 cup of chopped walnuts, more for sprinkling on top and around cake if desired

Preheat oven to 350 degrees. Prepare 2 nine inch cake pans or 3 eight cake pans with a spray (Bakers Joy) and line with parchment paper. 

Mix sugar and oil together. Blend well until combined. Add eggs one at a time and combine with oil and sugar mixture. Blend in vanilla. 

Slowly add dry ingredients to the wet ingredients. I usually blend in a third of the flour mixture at a time. Once the dry and wet ingredients are combined, stir in your mashed bananas. Lastly add your walnuts. I like to toast mine for a few minutes either in a skillet on the stove or under the broiler. It really brings out the flavor in the walnuts but this is completely optional. Just be careful not to burn them because burned walnuts do not taste good. Bake for  25 – 35 minutes until cake tester comes out clean. It all depends on what size cake pan you use. 

Cream Cheese Frosting:

2 8 ounce blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

3 teaspoons of vanilla

2 pounds of powdered sugar 10x is what I use 

Blend cream cheese and butter together. Add vanilla. Slowly add powdered sugar or you will be wearing it. Don’t ask me how I know!  😉  Frost cake and enjoy. Keep refrigerated and take out 20-30 minutes before serving. 

Captain’s Yummy Rum Cake

I have been making rum cakes for years. Some friends and clients think it’s my signature cake. There is a secret to a good rum cake and I am going to devulge my secret in this recipe.  The secret to a good rum cake is time and bathing your cake in 2 -3 rum glazes before you eat it. I typically make rum cakes 2 days before delivery. That gives me time to apply the glaze several times. When I am done glazing the cake, the final glaze is like the glaze on a glazed donut. Trust me, this is a great recipe, moist and rummy. As far as using alcohol in food, I would never use anything I would not drink, so use the good stuff please. 

  
Ingredients:

1 1/2 cups pecans, chopped corse

2 1/2 cups of flour

1  1/2 Tablespoons of baking powder

1 teaspoon of salt

1 1/2 cups of sugar

3/4 cups vegetable oil

1 package vanilla instant pudding, 3.4 ounce package

4 eggs

1/2  cup milk

1/2  cup dark spicy rum, I use Captain Morgan

2 teaspoons of rum extract or flavor

  
Glaze:

1 stick of butter

1 1/4 cup sugar

1/4 cup water

1/2 cup rum, I use Captain Morgan

1 teaspoon of rum extract or flavor 

  
  
Cake:

Preheat oven to 325 degrees. Prepare your bundt pan with cooking spray that includes flour. Spray bundt pan generously. Add chopped pecans on the bottom of your pan and set aside. 
Whisk flour, baking powder, and salt in a separate bowl.  In your mixing bowl, blend oil and sugar about 3 minutes. Add the flour mixture and combine, when it’s combined, add the vanilla pudding. While this is blending, combine eggs, milk, rum and rum extract. Add the egg mixture to the mixing bowl and combine. Pour evenly into your bundt pan and bake 50 – 60 minutes or until a tester comes out clean.   Prepare glaze before your cake is done baking. Remove from oven and poke holes in the bottom of your rum cake. I used a meat thermometer but you can use chopsticks, skewers or anything to poke holes in your cake. 

  
Glaze:

In a sauce pan, melt one stick of butter, water and sugar. Bring to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and add rum and rum extract or rum flavor. Pour into bundt pan and let cake soak up the glaze while it is cooling. Cool for 30 minutes before flipping cake onto serving plate. You will want to use a plate with a lip so glaze does not spill out. Once 30 minutes have passed, flip cake out and prepare another glaze. Gently brush on glaze on cake, I used a silicon brush.  Make sure you brush glaze over entire cake, top, sides and the inner hole (center).  Repeat glaze step again once the cake has soaked up the glaze. You will be brushing this glaze all over the cake until it has absorbed into the cake. Be careful not to brush off the pecans. Be gentle!  This step takes several times and can take a few hours of brushing cake and letting it rest and coming back to the brush the glaze on again. This is why I like to make ahead a day or two in advance.  Repeat glaze one  more time if desired. Store in an airtight container. 

  
Every year I make this man, my friend Pat, a rum cake for his birthday. 

  

I always tell my clients not to eat and drive!  😉  Enjoy!