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!

I Love You Chocolate Cake

Nothing says I love you like chocolate and a heart shape cake. I baked this cake in a heart shaped bundt pan but a regular bundt pan can be substituted for heart shape. This recipe makes about 5 cups of batter so make your if you use a big enough pan. I added chocolate covered strawberries in the center as a garnish but you don’t have to. 

  
Ingredients:

1 3/4 All Purpose Flour

2 cups sugar

3/4 cups unsweetened cocoa powder, I use Ghiradeli’s 

1 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk, please use real buttermilk, do not use milk with vinegar 

2 eggs

2 teaspoons vanilla, I used Mexican

1 cup of very hot coffee

Chocolate covered strawberries for garnish, optional

  
Sprinkles, optional
Preheat oven to 350 degrees. I sprayed my bundt pan with a spray that contains flour. 
Place dry ingredients into your mixing bowl and mix well.  In a smaller bowl, combine oil, buttermilk, eggs and vanilla. Pour into dry ingredients and blend to combine, about a minute. Slowly pour in hot coffee and mix till blended, scraping down the sides and bottom of your bowl.  Pour into prepared bundt pan that had a 6 cup capacity. Bake for 35 minutes or until done. Cool cake about 20 minutes in pan and remove to finish cooling. Top with ganache and garnish with sprinkles or strawberries if desired. 

  
Ganache:

1 8 ounce bag of semisweet chocolate chips

3/4 cup heavy cream

In a double boiler, or I used a pot with a glass bowl over my pan with water. Just make sure the water never touches the bottom of the bowl.  Pour cream in your double boiler and slowly bring to boil.  Remove from heat and add the chocolate chips. Let stand stand minutes without stirring. After the time has passed, stir well to combine until all of the chocolate chips have melted. Cool ganache until it has reached room temperature and pour over cooled cake. Garnish with sprinkles and fill the center of your cake with chocolate covered strawberries if desired. Enjoy!

  
  

 
Please remember to stop by my blogger baking friends and check out these delicious recipes. 

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Crumbs in my Mustachio’s Tiramisu Cheesecake http://crumbsinmymustachio.wordpress.com/2016/02//14/Tiramisu-cheesecake/

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The Rowdy Baker’s Chocolate Cherry Tea Cookies http://therowdybaker.com/?p=4352

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Moore or Less Cooking Blog’s Fudgy Cherry Cheesecake Brownie Bars http://mooreorlesscooking.com/2016/02/14/Fudgy-cherry-cheesecake-brownie-bars/

Shirley Temple Cake


I grew up watching Shirley Temple movies with my Mom. When my parents and I went out for dinner, I always enjoyed a Shirley Temple kiddie cocktail. I took elements from her kiddie cocktail.  For that reason, I pay homage to a wonderful child movie star that grew up to be a wonderful woman. 

  
Cake Ingredients:

1 2/3 cup sugar 

1 3/4 Tablespoon Baking Powder 

2 3/4 cup cake flour 

1 teaspoon salt 

 1 1/2 sticks soft butter, room temperature 

4 egg whites 

 1 whole egg 

2 teaspoons vanilla 

1 1/2 teaspoon almond extract 

1 cup buttermilk 

Preheat oven to 350 degrees. Prepare 2 8 or 9 inch cake pans with grease and flour and parchment paper. In a mixing bowl, whisk together all dry ingredients.  Add butter and blend until mixed.  Add egg whites, one at a time and blend. Add whole egg and combine.  Add extracts and  buttermilk, mix well.   Divide equally between cake pans and bake for 23 -26 minutes or until done. Cool cake completely before frosting. 
    
 Frosting:

 2 8 ounce blocks of cream cheese

1 jar of maraschino cherry juice 

1 quart of heavy whipping cream 

2 pounds of powdered sugar 

6 or more drops of red food coloring, optional 

Maraschino cherries with stems for garnish

Chill mixing bowl and attachment for a minimum of 30 minutes in refrigerator.  Beat cream cheese and cherry juice together. Slowly add whipping cream and beat until firm peaks form. Add powdered sugar and food coloring. Frost cake and garnish with cherries if desired.  Cake must be stored in refrigerator.  

  

Going Ape Over Banana Pudding Cake


I love banana cake, banana pudding and I knew eventually I would make a cake using the banana desserts I love.  I admit, I am Going Ape Over Banana Pudding Cake!  


Welcome to March Madness!

Cake Ingredients:

 3 cups flour 

1 teaspoon salt 

1 1/2 teaspoon baking powder 

1 teaspoon baking soda 

2 cups sugar 

1 cup of vegetable oil 

1 1/2 teaspoon vanilla 

3 eggs, extra large or jumbo 

6 large ripe bananas, roughly mashed, you should have some chunks

Preheat oven to 350 degrees.  Prepare the pans with grease and flour, I use a professional spray product similar to Bakers Joy. Line both pans with parchment paper and also coat parchment paper with with grease and flour or spray. 

Whisk dry ingredients together.  Add oil, vanilla, eggs and mashed bananas. Do not over mix. Divide batter between two pans and bake for 30 -35 minutes or until a cake tester comes out clean.  Cool completely before filling and frosting. 

 Banana Mousse Filling:

 1 8 ounce block of cream cheese 

 1 box of instant banana cream pudding

 8 ounces of heavy whipping cream 

In a mixing bowl that has been chilled for 30 minutes, beat cold cream cheese until smooth. Add banana pudding  and blend. Pour in heavy whipping cream and blend until thick. Refrigerate until you are ready to fill your cake. 

 Whip Cream frosting Ingredients:

 2 – 8 ounce blocks of cream cheese 

2 teaspoons of vanilla 

 12 ounces of heavy whipping cream 

3 cups of powdered sugar, or more if you want a sweeter whip cream taste

1 box of vanilla wafers

In a chilled mixing bowl, beat cold cream cheese until smooth. Add 2 teaspoons of vanilla and pour in heavy whipping cream. Beat until stiff peaks form. Add powder sugar. Frost cake and add vanilla wafer cookies from top to bottom all over the sides of the cake. Keep cake and any leftovers refrigerated.

Pumpkin Pie Cake and Cupcakes


I am not a huge Pumpkin fan but I do like pumpkin cake, cupcakes and pumpkin lattes. I do have friends and clients that love pumpkin and so I make pumpkin cakes and cupcakes for them.

Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons pumpkin pie spice
1 cup light brown sugar, packed
1 cup sugar
1 cup vegetable oil
4 eggs
1 can of pumpkin purée, not pie filling

Preheat oven to 350 degrees. Grease and flour 2 eight inch cake pans or line cupcake tins with liners.

In a bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg and pumpkin pie spice.

In a mixing bowl, combine brown and granulated sugars, oil and eggs. Add dry ingredients and mix well. Add pumpkin purée.

Divide batter into 2 cake pans or equally into cupcake liners that are filled half way full. Bake for 20-24 minutes for cupcakes. For cake bake 24-30 minutes or until a cake tester comes out clean. Cool completely on a cooling racks.

Cream Cheese Frosting:
1 stick of butter
1 8 ounce package of cream cheese
1 1/2 teaspoon of vanilla extract
1 pound of powdered sugar

Beat butter and cream cheese until combined and smooth. Add vanilla. Slowly add in powdered sugar and beat until smooth. Double this recipe for cupcakes.

**The cake pictured was made in a pumpkin mold cake pan.

Adapted from Martha Stewart.

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ICU Cookies and Cream Cake


I was lucky to have my grandchildren for weekend in October. I knew we would have to make something for Halloween. We actually made 2 small cakes, one for us that weekend and one to take home to Mommy. They had so much fun helping me bake the cake and even more fun decorating it. ICU does not stand for Intensive Care Unit, it’s an abbreviation for “I SEE YOU”!

Cake Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
1 cup buttermilk (please use the real stuff, don’t sour milk with vinegar)
15 Oreo cookies, cut into fourths (buy 2 packages for cake and decorations)

Preheat oven to 350 degrees. Prepare 2 8″ cake pans* with grease and flour, tap out excess flour. In a bowl, whisk together flour, soda and salt and put aside. In a mixing bowl, blend oil and sugar together. Add eggs and vanilla extract. Alternate buttermilk and flour mixture adding it to the oil, sugar, egg, and vanilla mixture. End with flour. After its blended, mix in 15 Oreos that have been cut into fourths. Divide into pans and bake for 30 – 35 minutes. Cool cake completely before adding filling or frosting.

*I made 2-8 inch cakes with this recipe

Cookies and Cream Filling:
1 8 ounce block of cream cheese
8 ounces of heavy whipping cream
1 cup of powdered sugar
1 box of Cookies and Cream Instant Pudding mix, I used Jello

In a mixing bowl that has been chilled for a minimum of 30 minutes, beat cold cream cheese until smooth. Add whipping cream and beat until stiff peaks form. Add pudding mix and powdered sugar. Blend well and refrigerate until you are ready to fill your cake.

Whip Cream Frosting:
1 quart of heavy whipping cream
2 8 ounce block of chilled cream cheese
2 teaspoons of vanilla
3 – 4 cups of powdered sugar (I typically use 3, taste it to see if it’s sweet enough for you)

In a chilled mixing bowl (minimum of 30 minutes) beat cream cheese until smooth. Add vanilla. Pour in whipping cream and beat until stiff peaks form. Add powdered sugar and frost cooled cake.

To make the eyes:
Oreo cookies
Junior Mints
Whip cream to stick Junior Mints on Oreos

Gently TWIST Oreos apart. Place filling side on cake. Adhere Junior Mints onto Oreos with whip cream frosting. Store in refrigerator.
This recipe makes 24-28 cupcakes. 

My grandchildren had a blast decorating this cake. It’s not perfect but it was perfect and fun for them. Memories in the kitchen are ones I hope they always remember. Happy Halloween! I see you! Enjoy!

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The Elvis Cake


You all are “Always On My Mind” when I create a new recipe. This Saturday, August 16, we sadly said goodby to The King, Elvis 37 years ago. I know you might be “All Shook Up” when I tell you I wasn’t an Elvis fan growing up. “Don’t Be Cruel”, I was young with a “Wooden Heart”. “That’s All Right”, you will “Love Me Tender” after tasting “A Big Hunk O’ Love” Elvis Banana Cake With Whipped Cream Frosting and Peanut Butter Ganache. I guarantee you will not “Return To Sender” if you have any leftovers. “Don’t Cry Daddy”, I saved you a slice! Until next recipe, I will “Viva Las Vegas”. And now you know, I am “The Devil In Disguise”.

Cake Ingredients:
3 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups sugar
1 cup of vegetable oil
1 1/2 teaspoon vanilla
3 eggs, extra large or jumbo
6 large ripe bananas, roughly mashed, you should have some chunks

Whip Cream frosting Ingredients:
2 8 ounce blocks of cream cheese
2 teaspoons of vanilla
12 ounces of whipping cream
3 cups of powdered sugar, or more if you want a sweeter whip cream taste

Peanut Butter Ganache Ingredients:
10 ounce bag of peanut butter chips
Heavy Whipping Cream 4-6 ounces (you want to be able to pour it on your cake)

Cake Instructions:
Preheat oven to 350 degrees. Grease and flour 3 parchment lined 8″ cake pans. This will give you a tall cake like I have pictured. You may also use 9″ pans for a shorter cake. In a bowl, whisk flour, salt, baking powder and baking soda and set aside.

In your mixing bowl, combine sugar and oil. Add vanilla. Add eggs, one at a time. Mix well. Alternate bananas and flour mixture, ending up with flour. Before each addition, scrape down sides of mixing bowl. Divide equally between your three pans. Bake for 25 -35 minutes (depending on pan size) when tested in center if cake is done. Cool in pans for 15, remove from pans and let cool completely before frosting.

Whip Cream Frosting Instructions:
Chill mixing bowl and attachment in refrigerator for 20 minutes minimum. Whip 2 chilled (not room temperature) cream cheese blocks. Add vanilla. Mix well. Add powdered sugar and blend well. Add heavy cream and beat until stiff peaks have formed. Frost cooled cake.

Ganache Instructions:
Microwave bag of peanut butter chips in a microwave safe measuring cup. Use a measuring cup with a spout so you can pour ganache on cake. Check and stir chips every 30 seconds until completely melted. Add heavy cream to melted chips. You want it thin enough to pour but not flood the cake. Cool to room temperature. Place cake in freezer for 15 minutes before pouring ganache on top of cake. Do not leave cake in freezer longer than 15 minutes or ganache will seize up and not spread over cake. Please keep cake refrigerated due to the whip cream frosting.

This cake was truly a labor of love to make. It has a big bold natural banana flavor. The whipped cream icing does not compete with the cake or ganache. Whoever you serve this cake to, “Can’t Help Falling In Love With You”. I have grown up, I now appreciate Elvis and his music. Enjoy!

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