I didn't bake three cakes all in one day - I am just catching up on posting these notes. I didn't know what to expect out of the Friendship Cake (page 179) - Like it's name sake, the Friendship Bread, you start with a "starter" recipe and "tend" it daily - this one, though, only 5 days. But it's still strange to me to leave food fermenting on the counter top. And, I goofed, though the finished product didn't suffer any - see, I started the starter, then took my cook book to work one day - to share that Hornet's Nest recipe with the three ladies who were asking for it. I forgot to bring the cook book home - for three days. Doh! - So, I'm trying to remember what ingredients to add in what amounts on what days - I didn't do too bad - here were my mistakes.
Day 3 was suppose to add the raisins. I didn't but on day 4 I added the raisins and the dried apricots - which were suppose to be added on day 4. Day 5 was suppose to add 15 oz can of crushed pineapple - I added an 8 oz can. (Do you know I couldn't find a 15 oz can of pineapple in the grocery? I found 8 oz and 20 oz - bought one of each - didn't intend to use the 8 oz in this recipe, but like I said, on day 5 my cook book was still at the office so I just dumped the 8 oz in since I didn't really remember what I was suppose to use.)
I baked the cake yesterday and took it into work this morning - it was pretty good - nice and moist, I would have like a little more fruit taste, but I thought the brown sugar, butter, and pecan topping was very good.
Tuesday, April 19, 2011
Chocolate Kahlua Cake
My first "cakes with spirit" - I took the Chocolate Kahlua Cake (page 286) to my parents house - I've never known my step mother to drink and my father stopped drinking several years ago, so I really didn't intend to take a cake with liquer in it to their house, but for two days I forgot to take it to share at work (oh, - settle down. the alcohol was "cooked out".)
My first disappointment of any recipe yet - BUT only for the "glaze" - which was just confectioners' sugar and Kahlua. Like all the other glazes and frostings, I taste tested the glaze all by itself and didn't care for it - but when ate with (on) the cake, it neither distracted from or added to the goodness of the cake.
Now, the cake - it was wonderful - very moist and delicious. Dad really liked it! And it looked good I thought - a real deep chocolate color and perfect looking cake texture. I had two pieces - I'm glad I left the rest of the cake at the parent's house or I would have been in real trouble nibbling on that all week long.
My first disappointment of any recipe yet - BUT only for the "glaze" - which was just confectioners' sugar and Kahlua. Like all the other glazes and frostings, I taste tested the glaze all by itself and didn't care for it - but when ate with (on) the cake, it neither distracted from or added to the goodness of the cake.
Now, the cake - it was wonderful - very moist and delicious. Dad really liked it! And it looked good I thought - a real deep chocolate color and perfect looking cake texture. I had two pieces - I'm glad I left the rest of the cake at the parent's house or I would have been in real trouble nibbling on that all week long.
Hornet's Nest Cake
I was sure I had already created a short blog entry on this one - I am starting to wonder what the heck is up on sites I visit on my "main" home computer -
Like so many others, I took the "Hornet's Nest Cake" (page 175) I made to work (about a week ago). Within the first half hour I had two people ask for the recipe and another a little later in the day. I would like to say this is a nice "coffee cake" - it sure would make me feel a little better about eating it for breakfast. But this is such a moist, lusious cake - well I just felt quilty calling that breakfast. It was very moist and sweet. Someone asked me why it's called "Hornet's Nest" - I guess because the butterscotch chips and nuts spread onto of the batter makes the finished cake surface resemble a "hornet's nest" (as the book puts it "...the surface is pitted with holes like a hornet's nest."
Whatever you call it or whatever you think it looks like,it's another great one.
Like so many others, I took the "Hornet's Nest Cake" (page 175) I made to work (about a week ago). Within the first half hour I had two people ask for the recipe and another a little later in the day. I would like to say this is a nice "coffee cake" - it sure would make me feel a little better about eating it for breakfast. But this is such a moist, lusious cake - well I just felt quilty calling that breakfast. It was very moist and sweet. Someone asked me why it's called "Hornet's Nest" - I guess because the butterscotch chips and nuts spread onto of the batter makes the finished cake surface resemble a "hornet's nest" (as the book puts it "...the surface is pitted with holes like a hornet's nest."
Whatever you call it or whatever you think it looks like,it's another great one.
Monday, April 4, 2011
Fiddler on the Roof
This weekend I made the cake on page 161 called "Fiddler on the Roof Cake" for my dad's best friend who is also my auto mechanic. I picked up my sports car last weekend now that spring is here and summer is on the way - so I dropped of my check for caring for my sports car - the check taped to the outside of the cake box.
Consequently I didn't actually try this cake - didn't even cut it. Uncut it looks pretty much just like the chocolate cake from Christmas eve, so I didn't bother a picture either.
The recipe started with the typical narrative about the origins and/or special information about the recipe. This one claimed the recipe was "more involved" than most the Cake Mix Doctor recipes. Well - maybe a little - seemed easy to me - dump all the ingredients except the cocoa in the mixing bowl, mix just like most the others I've made so far - here is the difference - pour half the batter in the prepared pan, mix the cocoa in the other half - pour it on top of the first half and swirl some with a table knife. Hardly that much more involved.
I have been loving this books - and her others, and these recipes. But I would be happy even if only the frostings were good - I said it before and it bares repeating - I have never found frosting recipes prior to this that were worth the work. The ready-made cans of frosting were better for much less work. But these frostings have turned me around - they have been fabulous! And the one for this cake (Chocolate Marshmellow Frosting on page 434) is another perfect example. Though we didn't get to try the cake, I did have extra frosting and my husband and I both liked it so much we were eating like candy, off a spoon, and even spread it on top of some peanut brittle.
Consequently I didn't actually try this cake - didn't even cut it. Uncut it looks pretty much just like the chocolate cake from Christmas eve, so I didn't bother a picture either.
The recipe started with the typical narrative about the origins and/or special information about the recipe. This one claimed the recipe was "more involved" than most the Cake Mix Doctor recipes. Well - maybe a little - seemed easy to me - dump all the ingredients except the cocoa in the mixing bowl, mix just like most the others I've made so far - here is the difference - pour half the batter in the prepared pan, mix the cocoa in the other half - pour it on top of the first half and swirl some with a table knife. Hardly that much more involved.
I have been loving this books - and her others, and these recipes. But I would be happy even if only the frostings were good - I said it before and it bares repeating - I have never found frosting recipes prior to this that were worth the work. The ready-made cans of frosting were better for much less work. But these frostings have turned me around - they have been fabulous! And the one for this cake (Chocolate Marshmellow Frosting on page 434) is another perfect example. Though we didn't get to try the cake, I did have extra frosting and my husband and I both liked it so much we were eating like candy, off a spoon, and even spread it on top of some peanut brittle.
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