Eris bakes: What could be more chaotic than a teenager in the kitchen?











{January 18, 2013}   Spice nut cake

I am trying to make it a habit to post about my baking within an hour of putting them in the oven. Considering that the spice nut cake hasn’t gone in yet, I think my attempt will work.

Today my aunt went to walmart hungry and came home with 3 tubs of ice cream, an angel food cake box mix, a caramel turtle brownie mix, and a lemon bar mix. Well, I still have 2 new pans I want to try and I promised all y’all some mini bundt cakes. But angel food cake doesn’t go in mini bundt cake pans, so I had to scour the family collection of cookbooks. In the Better Homes and Gardens New Cookbook of 1982-I think- I found my recipe. I will have to look up the recipe online in order to share it with y’all, so give me an hour or two and you can make some tasty cake too.

From bhg.com

Spice Cake

Ingredients

  • 1/4 cup butter
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cups buttermilk or sour milk

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8×1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
  3. Bake for 30 to 35 minutes for the round pans, 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Fruit and Nut Spice Cake:
Prepare as above, except fold 1 cup chopped walnuts, 3/4 cup snipped dried apricots, and 1/2 cup flaked coconut into the batter.

Applesauce Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1/4 cup and combine it with 1 cup applesauce. Alternately add this mixture and flour mixture to butter mixture.

Pumpkin Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1 cup and combine it with 1/2 cup canned pumpkin. Alternately add this mixture and flour mixture to butter mixture.



{January 2, 2013}   Madeleines

I got a Bed, Bath & Beyond gift card for Christmas and it has been burning a hole in my wallet, until yesterday. Mama and I went and bought the store out…okay we left with a Madeleine pan, a whoopie pie pan, a mini bundt pan, a glass coffee mug, and a tea cup & saucer. And I still have money to spend at a later time. YAY! Well, I have had this Red Velvet Madeleine recipe for a month or so and finally had the pan to make them! They finished about 45 minutes ago and they didn’t exactly turn out the way I expected. They look like UFOs not shells, and the second pan they were burnt a little, and the third there wasn’t enough batter per depression so they came out a little crispy too. But they are tasty. And tasty is better than pretty (at least when cooking at home, food at restaurants is a different matter)

 

Ingredients

  • 3/4 cup granulated sugar
  • 3 large eggs $
  • 2 egg yolks $
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted $
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)

Preparation

  1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
  2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
  3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.

 

Southern Living

DECEMBER 2012

 

Next week: MINI BUNDT CAKES!



et cetera