St. Louis Gooey Butter Cake
Yield 16 to 20 servings

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a Missourian’s Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

FOR THE CAKE
3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour 

Topping:
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar
½ teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.

 
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. 

Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

MAKE BOXED CAKE MIX TASTE LIKE HOMEMADE

21 WAYS TO MAKE A CAKE MIX TASTE LIKE HOMEMADE!

I realize that not everyone has the time to whip up a cake from scratch or has a supply of flour and sugar on hand.  But everyone can have a few cake mixes in their pantry.  They have a long shelf life and are inexpensive.  Here are some great ways to improve your cake mix.  NOTE:  If there is NOT an “instead” next to the ingredient then you add this ingredient including the ingredients listed on the box

1.  Softened butter instead of vegetable oil

2.  Buttermilk instead of water

3.   1 teaspoon of flavoring (vanilla, or almond for yellow cake or lemon flavoring for lemon cake)

4.   1 small box of pudding plus 1 cup of sour cream

5.   1 tablespoon of meringue powder

6.   Milk instead of water

7.   Lemon Lime soda instead of water

8.   Orange juice for orange cake instead of water

9.    Chocolate milk instead of water for a chocolate cake

10.  Dark soda (Coke, Pepsi, Dr. Pepper, Root Beer) instead of water for    chocolate cake

11.  Chocolate syrup for some of the liquid

12.  Chocolate Chips

13. Chopped nuts

14.  Margarita Mix (alcohol free) instead of water plus lemon zest

15.  Apple juice instead of water (spice cake)

16.  Brewed Coffee instead of water (chocolate cake)

17.  Kahlua instead of water (chocolate cake)

18.  Add zest from a lemon, lime or orange

19.  1/4 cup mayonnaise, for a super moist cake

20.  Peanut Butter Chips

21.  Toffee Bits

PASTEL de TRES LECHES

Tres Leches Cake (Pastel de Tres Leches)

PASTEL de TRES LECHES

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar (divided)
5 eggs
1-1/2 teaspoon vanilla extract (divided)
1 cup milk
1/2 of a 14-ounce can sweetened condensed milk
1/2 of a 12-ounce can evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-½ cups heavy (whipping) creamPreheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.Makes 1 cake.


Tres Leches Cake Variations

Caribbean Tres Leches Cake

Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add ¼ cup rum.
Southern Tres Leches Cake

In addition to the three milks, add 1/3 cup peach schnapps. You can add cup of diced, drained peaches to the batter. About cup of pecans can be added to the batter or sprinkled on top of the cake before serving.

Now, if you like cherries, blueberries, raspberries or apples, you can add them to this cake much in the same way. Well, what about chocolate? Why not add some chocolate syrup to the three-milk mixture, or temper in some white chocolate. This is another one of those great recipes that allows for culinary adventure. Plus, it is just plain delicious.

SWEET POTATO BUNDT CAKE

SWEET POTATO BUNDT CAKE
You can use baked or microwaved spuds, but sweet potatoes boiled in their skins provide the best flavor.
4 medium sweet potatoes, unpeeled
3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground allspice
3/4 tsp. salt
1 1/2 c. sugar
1 c. firmly packed brown sugar
1 c. margarine or butter, softened
4 eggs, beaten
2 tsp. grated orange peel
1/3 c. orange juice
1 c. chopped pecans
Powdered sugar (optional)


Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft; drain and peel. Mash enough sweet potatoes to measure 2 3/4 cups, and set aside to cool completely.

Sift together next 5 ingredients; set aside.

In a large bowl, combine sugars, margarine, and eggs, and beat until light and fluffy. Add mashed sweet potatoes and orange peel, mixing well. Add flour mixture alternately with orange juice. Stir in pecans.

Pour batter into a greased 12-cup Bundt pan. Bake at 350 degrees for 55-60 minutes, or until pick inserted in center comes out clean. Cool in pan for 5 minutes. Invert cake onto wire rack, and cool thoroughly. Sprinkle with powdered sugar, if desired.

SACHER TORTE

Sacher Torte


Torte:
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)Assembly:

1 cup Apricot Glaze

1 1/4 cups apricot preserves
2 tablespoons golden rum or water

Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.

RED CURRANT GLAZE
Substitute red currant preserves for the apricot preserves.

Small Batch Chocolate Glaze

1 1/2 cups sugar
3/4 cup water
6 ounces high-quality bittersweet chocolate, coarsely chopped

In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.

Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.

Sweetened Whipped Cream , for serving


PREPARATION

To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.

Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.

MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

PENNINSULA GRILL COCONUT CAKE

The filling needs to chill overnight.
Peninsula Grill Coconut Cake
Makes 12 servings

2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 ¼ cups whipping cream
½ cup sugar
½ cup (1 stick) unsalted butter
2 ¼ cups sweetened flaked coconut
¼ cup sour cream
CAKE
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ¼ cups sugar
1 ½ cups (3 sticks)
unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract

FROSTING
2 8-ounce packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.

For cake: Preheat oven to 325 degrees. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.

For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

MILK PUNCH CAKE

Milk Punch Cake

Remember, overbeating a homemade cake batter will toughen the cake. (You can't overbeat a cake mix, because they're formulated to be goof-proof.) For best results, have all ingredients at room temperature and mix in the flour until just blended through. If I were making this cake, I would mix in the eggs, one at a time, then fold in the flour.

1 cup butter
2 cups sugar
1 tablespoon vanilla extract
4 tablespoons bourbon whiskey or brandy
5 eggs
2 cups flour
1 generous teaspoon freshly ground nutmeg

Preheat oven to 350 degrees. Butter and flour a tube or Bundt pan.
Cream together the butter, sugar, vanilla and bourbon until fluffy. Add 1 egg and a little flour, beating constantly and continuing to add all eggs and flour a little at a time. Beat just until batter is smooth and creamy. Pour into prepared pan. Bake 50 minutes, or just until cake tests done. Cool completely before removing from pan.

Glaze
¼ cup melted butter
4 tablespoons bourbon whiskey or brandy
2 cups powdered sugar
1 teaspoon vanilla extract

Mix all ingredients together until blended. Pour over top of cooled cake.

GOAT CHEESE POUND CAKE

GOAT CHEESE POUND CAKE

½ pound soft goat cheese, at room temperature 
3 sticks butter, at room temperature
2 cups sugar
Pinch salt
1 ½ teaspoons grated fresh lemon zest
1 teaspoon pure vanilla extract
6 eggs, at room temperature
3 cups all-purpose flour

Preheat the oven to 325 degrees. Generously butter a 10-inch tube pan and dust with flour.
Put the goat cheese and the butter in a large bowl and cream with a mixer on high speed. Add the sugar, salt, lemon zest and the vanilla. Beat again until it is very light. Add the eggs 1 at a time, beating well after each addition. Continue beating until the mixture is light and fluffy. Reduce the speed to low and add the flour. Beat just until all is incorporated.

Spoon the batter into the prepared pan and bake until a pick inserted in the center comes out clean, about 1½ hours. Remove from the oven and let cool for 5 minutes, then invert the cake onto a wire rack to cool completely.

SWEDISH NUT CAKE

SWEDISH NUT CAKE

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 to 1 cup chopped pecans
1 teaspoon vanilla
1 (20-ounce) can crushed pineapple, with juice

Preheat the oven to 350 degree. Grease and flour a 13- by 9-inch cake pan.
Whisk together flour, sugar, baking soda and salt in a large bowl. Beat eggs lightly in a small, second bowl. Add pecans, vanilla and pineapple with juice to the flour mixture. Add eggs. Mix well.
Spread the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake tests done. Remove from the oven and cool on a wire rack for 15 minutes. Prepare frosting (below) and spread over the warm cake.
Cream cheese frosting
8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
1 cup light brown sugar
Mix together well.

GUINNESS CAKE with ORANGE WHISKEY SAUCE

Besides Guinness, loads of dried fruit take center stage in this cake. And you can use any mix of dried or candied fruit you like, as long as it equals about 4 cups. This dump-and-stir recipe from my favorite Irish chef, Darina Allen, couldn't be easier to make. The bake time is long, but it's worth the wait. The cake develops a thick, brown crust and a moist interior filled with sticky, sweet fruit. Enjoy this recipe with whiskey butter for the ultimate pairing of beer and spirits.

Guinness Porter Cake
Yield: 16 slices

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup golden raisins
1 cup raisins
1 cup dried cherries
1 cup chopped prunes
1 tablespoon grated orange zest (about 1 orange)
1 1/4 cups Guinness
2 large eggs, beaten
Orange-Whiskey Butter, for serving (recipe follows)

Preheat oven to 350 F. Butter an 8-by-3-inch round cake pan, line with parchment, and butter again.
Sift together flour, baking powder, salt, nutmeg and cinnamon over a large bowl. Crumble in brown sugar and mix well. Rub in butter until crumbly. Mix in the dried fruit.
Mix together the Guinness and beaten eggs. Make a well in the dry ingredients and pour in the wet mixture. Mix until well combined. Turn batter out into the parchment-lined pan, smoothing top. Bake for about 2 1/2 hours. A skewer inserted into the center should come out clean. Cool in the pan for about 25 minutes and turn out onto a cooling rack to cool completely. Serve with orange-whiskey butter. Store wrapped tightly in plastic wrap.

Orange-Whiskey Butter
Yield: 1/2 cup

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioners' sugar
1 tablespoon grated orange zest (about 1 orange)
2 tablespoons Irish whiskey

Whip together butter and sugar, orange zest and whiskey until smooth.

BLACKBERRY JAM CAKE

Blackberry Jam Cake with Caramel Icing


For the cake
2 sticks (1 cup) unsalted butter
2 cups sugar
5 large eggs, beaten
3 cups plus 1 tablespoon sifted all-purpose flour
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped raisins or dates
1 cup chopped pecans
1 cup seedless blackberry jam
For the icing
3 cups light brown sugar
1 cup evaporated milk
1 stick (1/2 cup) unsalted butter

In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely

Make the icing
In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.

Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

FRENCH APPLE CAKE

French Apple Cake

French Country Cooking

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons butter, melted and cooled.

Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.

Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
In a medium bowl, beat the eggs with a whisk until foamy.

Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter.

Mix in between additions so you have a smooth, thick batter.
Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Do not cover the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.

HUMMINGBIRD CAKE

Hummingbird Cake

MAKES ONE 9" CAKE

This recipe comes from Mammy's Cupboard restaurant in Natchez, Mississippi, they serve good old down-home cooking in a uniquely designed building—shaped like a woman's skirt—that is a local landmark. Ole Miss students and architecture buffs alike have trekked all the way to Mammy's for desserts like this one.

FOR THE CAKE:

3 tsp. butter, softened

3 cups plus 3 tbsp. flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

1 1⁄2 cups vegetable oil

3 eggs, well beaten

6 ripe bananas, peeled and coarsely mashed

1  8-oz. can crushed pineapple

1 cup sweetened flaked coconut

1 cup chopped pecans

1 tsp. ground cinnamon

1⁄2 tsp. vanilla extract

1⁄2 tsp. almond extract

1⁄2 tsp. coconut extract

FOR THE FROSTING:

14 oz. cream cheese

8 tbsp unsalted butter, softened

1 tsp. vanilla extract

1 tsp. almond extract

1 tsp. coconut extract

6 cups confectioners' sugar, sifted

1. For the cake: Preheat oven to 350°. Grease each of three 9" round cake pans with 1 tsp. of the butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.

2. Combine the remaining 3 cups flour, sugar, salt, and baking soda in a large bowl. Add oil and eggs and mix well. Add bananas, pineapple, coconut, pecans, cinnamon, and vanilla, almond, and coconut extracts, and mix well. Divide batter evenly between pans. Bake until toothpick inserted into center of cakes comes out clean, 25–30 minutes. Set aside to cool briefly, remove cakes from pans, then set aside to cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla, almond, and coconut extracts in a mixing bowl with an electric mixer on high speed until smooth, then reduce speed to medium-low and gradually beat in sugar.

3. Assemble and frost cake, spreading 1 1⁄2 cups of the frosting evenly between the three layers of cake and use the remainder to frost top and side of cake completely.

LEMON CAKE

Lemon Cake

FOR THE CAKE AND SYRUP:

16 tbsp. unsalted butter, softened, plus more for pans

2 1/2 cups cake flour, plus more for pans, sifted

2 1/2 tsp. baking powder

1 tsp. kosher salt

1/2 cup milk

1 tsp. vanilla extract

1 3/4 cups sugar

1 tbsp. lemon zest

4 eggs

1/3 cup fresh lemon juice

FOR THE FROSTING:

1 1/2 cups sugar

1/4 cup cornstarch

1/4 cup lemon zest

1 tsp. kosher salt

10 egg yolks

1 cup fresh lemon juice

1 1/2 cups unsalted butter, softened

1 tsp. vanilla extract

1. Make the cake: Heat oven to 350°. Butter and flour two 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter, 1 1/2 cups sugar, and zest on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each cake horizontally to produce four layers; set aside. Bring remaining sugar and juice to a boil in a small saucepan over high heat. Remove from heat, and set syrup aside.

Make the frosting: Whisk together sugar, cornstarch, zest, and salt in a 4-qt. saucepan. Add yolks, and whisk until smooth; stir in juice. Stirring often, bring to a boil over medium heat; cook, stirring constantly, until very thick, about 3 minutes. Remove from heat, let cool, and transfer to a bowl; chill the lemon curd. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the curd on medium-high speed until fluffy and smooth, about 1 minute. Add half the remaining curd, beating until smooth, and then add remaining curd and vanilla. Increase speed to high; beat frosting until pale and fluffy, about 3 minutes.

To assemble, place one cake layer on a cake stand, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with another cake, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting. Place another cake over the frosting, drizzle with 2 tbsp. syrup, and spread with 3/4 cup frosting; top with remaining cake, and drizzle with remaining syrup. Cover top and sides with remaining frosting; chill cake to firm frosting. Serve at room temperature.

GATEAU de SYROP

GATEAU de SYROP

1 stick (4 ounces) butter, slightly softened at room temperature, more for buttering pan

2 cups flour, more for pan

½ cup sugar

2 cups cane syrup, preferably Steen’s, or Golden Syrup,more for serving

2 eggs 
1 teaspoon salt
½ teaspoon baking soda

½ cup buttermilk

2 teaspoons vanilla extract 
optional
½ cup coarsely chopped toasted pecans, for serving

Whipped cream, for serving.

1. Heat oven to 350 degrees. Thickly butter and flour a tube pan, large loaf pan or 13-by-9-inch baking pan. In a mixer, cream butter and sugar together until fluffy. Mix in syrup and eggs.

2. In a bowl, combine flour, salt and baking soda. Add half of this mixture and half the buttermilk to syrup mixture and mix. Repeat, then mix in vanilla, if using.

3. Pour batter into prepared pan and bake 45 to 60 minutes, until springy to the touch. Cool in pan on rack. Serve in slices or squares, with a dollop of whipped cream, a sprinkling of chopped nuts and a drizzle of cane syrup on top.

Yield: 10 to 12 servings.

SYRUP CUPCAKES

SYRUP CUPCAKES

1 1/2 cups sugar

1 1/4 cups Steen's syrup

1 1/4 cups oil

3 eggs

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup boiling water with 2 teaspoons soda

2 3/4 cups flour

Mix first 6 ingredients in large mixing bowl then add 1 cup boiling water with 2 teaspoons soda added to it.  Stir well, then gradually add 2 3/4 cups flour.  

Bake in 9x13 inch pan at 350° for 40-45 minutes.

Bake in 2 round pans--at 350° for 30-35 minutes.

Bake as cupcakes--at 325° for 20-25 minutes.

Cupcakes are delicious in lunch boxes and are really better after second day.  Everyone loves these.

Cane syrup, sometimes called "golden syrup," is often used in Caribbean and British cooking. If you don't have any cane syrup at home, you may wonder what you can use in place of it.

Corn Syrup

Light or dark corn syrup can be used as a substitute for cane sugar in many recipes. While it isn't as sweet and doesn't have the same flavor as cane syrup, corn syrup is also more readily available in most supermarkets.

Homemade Sugar Syrup

The authors of OChef.com suggest substituting a homemade syrup made up of 1 and 1/4 cups of sugar combined with 1/3 cup of water. Boil the mixture until it thickens.

Molasses

The Cook's Thesaurus suggests combining two parts light corn syrup to one part molasses to replace cane sugar in a recipe.

Honey

Another substitution for cane syrup suggested by the Cook's Thesaurus is equal parts honey and corn syrup.

Maple Syrup

Maple syrup can also be substituted for cane syrup, but it is thinner than cane syrup and may affect the consistency of the final product.

KENTUCKY BUTTERMILK CAKE-GRILLED PEACHES

Kentucky Buttermilk Cake

12 Serves

3 cups flour 

2 cups sugar 

1 tsp salt 

1 tsp baking powder 

½ tsp baking soda 1 cup buttermilk 

1 cup butter 

2 tsp. Vanilla 

4 eggs 

Butter Sauce: 

3/4 cup sugar 

1/3 cup butter 

3 Tbsp. Water 

2 tsp. Vanilla 

Preheat oven to 325 degrees. Have all ingredients at room temperature, as you should, habitually, with all cake ingredients. Grease and flour a Bundt pan. 

Mix together the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, butter, 2 tsp. Vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still-warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. 

To make the Butter Sauce: 

In a saucepan, combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsp vanilla and the water. Cook over medium heat until fully melted and combined, but do not boil. 

Any remaining Butter Sauce leftover from soaking the cake you may serve on individual servings of the cake. By the way, should you have forgotten to soak the cake with the sauce while it was in the pan you may pour on after removing it from the pan. Just poke holes and slowly pour over the sauce. Cake is very forgiving. 

Grilled Peaches 

To serve with Kentucky Buttermilk Cake, they are mutually complimentary. 

Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness. 

4 peaches 

2 tablespoons melted unsalted butter 

Optional dusting with sugar and a rum or bourbon drizzle 

DIRECTIONS 

Heat grill to medium-low. 

Halve and pit peaches; brush both sides with butter. 

Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side. 

Drizzle peaches with sugar and a bit of rum or bourbon. They should be stored that way and the resulting syrup drizzled over them with the Kentucky Buttermilk Cakes is flat out culinary terrorism. I plop the peaches into boiling water for a minute before halving them, taking out their seeds and finally sloughing off their skins with my fingers. The skins loosen after their little hot bath and they are easy to peel with your fingers or helped by a paring knife. Unpeeled is acceptable, even good, but peeling the little boogers takes them up to great.

DOMINICA KING CAKE

DOMENICA KING CAKE

By Chef Lisa White - Dessert, Game Day - Feb 10, 2014

There are few times of the year so beloved in New Orleans as Mardi Gras, and traditions like King Cake really make the season special. This coveted version from Chef Lisa White of Domenica is positively heavenly. Though you cannot truly call it a traditional King Cake, it represents all of the decadence and sparkle of the magical time of year to which it pays homage.

For the Cake

1 cup lukewarm milk, about 95 degrees

1/2 cup granulated sugar

2 tbsp dry yeast

3 3/4 cup all-purpose flour

1 cup melted butter

5 egg yolks, beaten

1 tsp vanilla extract

1 tsp grated fresh orange zest

3 tsp cinnamon

Fillings

Fresh Bananas

Caramel

Mascarpone

Roasted Pecans

Praline Glaze

Gold Leaf

For the Mascarpone

4 oz Mascarpone Cheese (we use Zertos if you cannot locate try to get a thick variety)

4 oz cream cheese

1 pinch salt

2 oz powdered sugar, sifted

For the Praline Glaze

4 oz Brown Sugar

4oz Butter

1 oz Molasses

2 oz Heavy Cream

4 oz Praline Liqueur

For the Cake:

1. Pour the warm milk into a large bowl. Whisk in the sugar, yeast, and a heaping tbsp. of the flour, mixing until both the sugar and yeast have dissolved.

2. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and zest. Add remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.

3. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

4. Put the dough back in the bowl, cover with plastic wrap, and set aside in a draft free place to let it rise for 1.5 hours or until it doubles in size.

5. Preheat the oven to 375. Once the dough has risen, punch it down and roll dough out to as square as possible and sprinkle with cinnamon sugar. Then tightly as possible roll up (like a cinnamon roll) pinch ends closed and shape into oval tucking ends under each other. Then place on a nonstick cookie sheet and let it rise until it doubles in size, about 30 -45 minutes.

6. Once, it’s doubled in size, place the cookie sheet in the oven and back until the oval is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow for cooling - approximately 30 minutes.

7. After, it cools, slice the oval, aiming for the top 1/3. Set aside.

For the Mascarpone:

1. You want the cheeses to be room temperature when you start this. Place cream cheese first in mixer bowl with paddle attachment and place on medium speed – stop & scrape bowl. Once, it is visually smooth and not lumpy - add mascarpone to the cream cheese and same thing turn on – then stop scrape bowl once smooth

2. Add the powdered sugar – once, mixture is completely combined put refrigerator. You want it to be somewhat stiff when assembling your king cake

For the Praline Glaze:

Place sugar, molasses, & butter in saucepan over medium heat continue cooking till bubbly and whisk it. Once mixture is bubbly (all over) slowly add cream and whisk once thoroughly combined whisk in Praline Liqueur - while hot you will pour on cake slowly.

To Compile:

1. On the bottom half you are going to smear with caramel, then sliced fresh bananas, mascarpone cheese, roasted pecans, and then the top is placed back on.

2. Now that the top is on the King Cake place whole cake on a wire rack on top of a cookie sheet

3. Now is the time for the Praline Glaze...using a ladle slowly pour over the top of your cake so it is covered

4. This is when I usually add the gold leaf but I am positive it will be just as great without!

LIBRARY KING CAKE

A Really Good King Cake Recipe!

This recipe was provided by Wayne Everard, formerly Archivist in the Louisiana Division/City Archives. Having eaten many king cakes made from this recipe, we at NOPL can assure you that it is VERY good eatin'. Enjoy (and feel free to reprint and share, if you like)!

Dough Ingredients:

4 packages active dry yeast

1/2 cup lukewarm water (110-115 degrees F)

1/2 cup granulated sugar

1 tablespoon salt

1/2 cup cold milk

1 cup plain or vanilla yoghurt

2 teaspoons lemon juice

1 teaspoon vanilla extract

2 egg yolks, lightly beaten

1 stick butter or margarine

5-6 1/2 cups all-purpose flouR

Filling Ingredients:

1 stick butter or margarine, melted

2 cups granulated sugar

3 tablespoons ground cinnamon

2 dried bean, shelled pecans, or naked plastic babies

Icing Ingredients:

3 tablespoons soft butter or margarine

4 cups confectioners sugar

1 teaspoon vanilla or almond extract

4-6 tablespoons milk

Combine the yeast, 1/2 of the sugar, and the lukewarm water in a very large bowl, stir well and set aside for a few minutes until the mixture swells slightly and small bubbles appear on the surface. Stir in the remaining sugar, milk, yoghurt, lemon juice, vanilla, and salt. Mix well. Add egg yolks and mix again.

In another bowl, work the butter/margarine into 5 cups of the flour.

Add the flour-butter/margarine mixture to the yeast mixture a cup at a time, mixing well after each cup is added. Begin to knead in the bowl, adding more flour if necessary to make a smooth, elastic dough. Turn out onto a lightly floured surface and knead about 5 minutes, adding more flour if the dough is still sticky.

Shape the dough into a ball and place in a bowl which has been buttered or sprayed with a no-stick spray. Cover and let stand in a warm place until dough doubles in size.

OR

Add 1/2 of dough ingredients to the mixing chamber of an automatic bread machine, set the machine on the dough cycle, and it do all of the work. Remove the risen dough from the chamber at the end of the cycle. Repeat with second half of dough ingredients for two cakes or proceed using 1/2 of the filling and icing ingredients for one cake.

Punch dough down and divide in half. Roll each half on a lightly floured surface into a rectangle about 8 x 14 inches. Brush each rectangle with 1/2 stick of melted butter or margarine. Combine the sugar and cinnamon and sprinkle 1/2 of the mixture over each rectangle. Roll up from the wide end, as you would a jelly roll, inserting one of the dried beans, pecans, or naked babies along the way. Press the ends of the dough together and stretch the roll into an oval about 14 inches long. Place on a greased/sprayed cookie sheet and allow to rise in a warm place for about 45 minutes.

Bake in a preheated 350F oven for about 35-45 minutes until the cakes are golden brown and sound hollow when tapped with the fingers. Remove from the oven and cool for 30 minutes.

Beat the butter or margarine until softened. Add confectioner=s sugar and vanilla and continue to beat, gradually adding milk until a glaze consistency is achieved. Use half of the icing on each cake.

Spread the icing evenly over each cake and decorate immediately with granulated sugar that has been rendered purple, green and gold with food coloring, making alternating bands of color.

Other decorating options:

Divide the icing into three portions and use food coloring to make purple, green and gold icing. Spread in alternating bands along the length of the cakes.

Use purple, green and gold gumdrops, jelly beans, or other candy to decorate the white icing.

LANE CAKE

Recipe out of the Golden Heritage cookbook from Ft. Benning, Georgia.

Lane cake

Cake
3 ½ cups flour
Pinch of salt
2 tsp. Baking powder
2 cups sugar, sifted
1 cup butter
1 cup milk
1 tsp. Vanilla extract
6 egg whites, stiffly beaten

Sift flour, salt and baking powder several times. Cream sugar with butter until foamy. Alternately add small amounts of flour and milk. Stir in vanilla and fold in egg whites.

Bake in 3 buttered paper-lined 9" pans at 350 for 30-35 min. Cool

Filling
A day or 2 before you are to make the cake cover 1 cup seedless raisins with bourbon, cover and let sit.
6 egg yolks, well beaten
1 cup sugar
½ cup butter
1 cup chopped nuts
1 tsp. Vanilla
1 cup flaked coconut

Combine eggs, sugar and butter in the top of a double boiler and cook, stirring constantly until thickened. Remove from heat. Stir in raisins with bourbon, nuts, vanilla and coconut.
　
　
My mom recommends adding an extra half-cup of milk to keep the cake from being too dry.