I used this recipe but did not add the icing. I used a mix of raisins, dried cranberries, and dried apples.
Tag Archives: cakes
My seasonal baking also included a carrot-pineapple bundt cake. Here is the recipe. This was really moist and people liked it quite a bit.
I made a spice cake to celebrate the autumn weather. I used this recipe, but reduced the butter to about 1/3 cup and added raisins. I think it could easily be made with more spices as the spices weren’t so pronounced right after baking, which is when I brought it to someone.
When you see a recipe like this, it’s hard not to try it. I used a pilsner. The cake had a very moist crumb but tasted like a pound cake otherwise. The streusel topping sunk into the cake as it baked, so there wasn’t much of it left on top. I didn’t have any cream of tartar but it worked just fine without it – I added a pinch of ground agar agar instead.
I thought the cake matured overnight, and tasted better the second day.
I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:
- Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
- Basic egg yolk-and-milk custard
- Carla’s sponge cake with wine
- Strawberries soaked in wine and sugar
- Unsweetened whipped cream with chunks of meringue
- Egg-white sponge cake made with the whites left from the custard, drenched in wine
- Melon balls soaked in wine
- Sweetened whipped cream
- Blueberries and meringue
All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.
This is a very nice apple cake. When it was ready to go in the oven, it looked all wrong, with the apple pieces standing upright in tight formation.
However, when it baked the cake rose around the apples. My cake didn’t need the extra time the author mentioned, nor was it too moist in the center. I used 4 large Boskoop apples.
One problem was that the tips of some of the apple slices burned.This was easily solved by cutting off the burnt tips before applying the praline topping. In the finished cake the praline topping hides the evidence of this procedure.
The final cake was moist and delicious.
I didn’t have a small pan like the recipe called for, so I knew my cake would turn out a bit flatter than the original. What I wasn’t expecting was the orange tint on the top of the cake. I thought it was rather pretty.
Inside it looked as expected. I think I cooked it a little longer than needed, and one of my eggs had a double yolk which may have also contributed to the colour. The crumb was nice and the cake was not too dry. It is mildly sweet and would be nice topped with honey if you like a sweeter cake.