Thursday, December 13, 2018

Gingerbread Cupcakes

GINGERBREAD CUPCAKES









GINGERBREAD CUPCAKES

Ingredients

¼ cup shortening

¼ cup sugar

1 egg

½ cup molasses

1¼ cup flour

¾ teaspoon baking soda

¼ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

½ cup hot water

Method

1.          Preheat oven at 350°.

2.          Grease and flour a inch round, loaf or 8 x 8 inch square baking pan; cupcake pans.

3.          Sift together all dry ingredients; set aside.

4.          Cream shortening and sugar.

5.          Add eggs and molasses.

6.          Add flour mixture and hot water, alternately.

7.          Pour mixture into prepared pan.

8.          Bake about 40 minutes for cakes 20 minutes for cupcakes or until done when a cake tester is inserted and comes out clean.

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

Optional:  Sprinkle with sugar crystals prior to baking.



Gingerbread Cupcakes was made and prepared by Shirley-Ann Pearman
  
Photography by Shirley-Ann Pearman

Cake recipe by my Aunt Sylvia Flood (Daddy’s Sister) which she made on many occasions in a variety of variations over the years for example cupcakes, loaf, round pan, square pan, sheet pan etc.  She gave the recipe to me many years ago while at her house after she had served and offered it to her family.  She also like serving it with a sauce liked served with Christmas Pudding.

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Other Gingerbread Recipes:

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Monday, December 10, 2018

Pineapple Cake

Pineapple Cake












Pineapple Cake
Ingredients

1 cup butter or margarine
1 ½ cups sugar
6 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 can Pineapple Slices (cut into small bits)
2 teaspoon Pineapple Juice

Method

1.          Preheat the oven to 350°.
2.          Grease and flour loaf pan, sheet pan or layer pans.
3.          Cream butter until light and fluffy.
4.          Gradually add sugar, beating well until fluffy.
5.          Add eggs, one at a time, beating after each addition.
6.          Add pineapple juice and pineapple bits.
7.          Blend or fold in sifted dry ingredients gradually.
8.          Pour batter into prepared pan.
9.          Bake in a 350° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.
10.       Let cool in pan 10 minutes.
11.       Remove from pan.
12.       Let cool completely on a wire rack.
13.       Optional – Icing, frost, sprinkle with powder sugar, garnish etc. to your choice or likings. 

Pineapple Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

Cake recipe came from my Aunt Ida Spenser to which she gave me many years ago in my teenage years.  She often made this particular cake on many occasions while being at her house as a child growing up.  She either served it plain or marbled; or with frosting or icing.  She often made it in the fruitcake (mixed peel and raisins soaked) variation as well.  
Excluding the pineapple, I just decided when making this to add the pineapple.  She made it with vanilla flavoring and plain.
  
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Vanilla Plain Cake

VANILLA PLAIN CAKE















VANILLA PLAIN CAKE

Ingredients

2 cups flour

1 cup sugar

3 teaspoons baking powder

3 eggs

¾ cup butter or margarine

¾ cup milk

1 teaspoon vanilla


Method

1.          Preheat oven at 350°.

2.          Grease and flour a 8 inch round, loaf or 8 x 8 inch square baking pan.

3.          Sift flour with baking powder; set aside.

4.          Cream sugar and butter.

5.          Add eggs and vanilla.

6.          Add flour mixture and milk, alternately.

7.          Pour cake mixture into prepared pan.

8.          Bake about 60 minutes or until done when a cake tester is inserted and comes out clean

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

10.       Frost or Icing Optional



Vanilla Plain Cake was made and prepared by Shirley-Ann Pearman
  
Photography by Shirley-Ann Pearman

Cake recipe by my Mother Betty Ming which she made on many occasions in many variety of variations over the years for example cupcakes plain and with frosting, sheet cakes with frosting, apple upside down cake, pineapple upside down cake, marbled etc.  


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Saturday, December 8, 2018

Dark Fruit Cake

DARK FRUIT CAKE 














This Dark Fruit Cake recipe was made back in 2012 by me, to which today I have revisited the blog posting and photos associated with the day of making the cake.   The blog posting of the recipe can be located herewith.  Click here

Here is a quote from the author of the Cookbook, The Fannie Farmer Cookbook Twelfth Edition “Every kitchen file should have a recipe for a distinguished dark fruit cake.  This is a good as any to be found.”

This cake could also be called Brandied Fruit Cake by “Soak two large pieces of cheesecloth in brandy.  Wrap each fruit cake in the cheesecloth, covering all sides, then wrap well in foil.  Moisten the cheesecloth with additional brandy every few days for about a week.  The brandy will flavor the cake and help preserve it too.”






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Friday, December 7, 2018

Recipe Marketing 2018 Blog Postings



RECIPE MARKETING
2018 BLOG POSTINGS

January 2018
·    Fried Rice

February 2018
·    Loquat Cake
·    Vanilla Cake

March 2018

April 2018
·    Cherry Jam
·    Carrot Cake


May 2018
·    Travel

June 2018
·     Pins At Pinterest

July 2018
·     Beverages
·     Cinnamon Biscuits
·     Allspice Biscuits
·     Peach Yogurt Cake
·     Cookware Sets
·     Sour Cream Cake

August 2018
·     Corn Bread
·     Picnic Dinner
·     Pasta Dinner

September 2018
·     Homemade Bagels
·     Spritz Cookies
·     Cheese Pizza
·     Banana Pancakes
·     Fruit Times
·     Sugar Cookies

October 2018
·     Burritos
·     Income Options
·     Cookies
·     Sour Cream Scones
·     Pumpkin Cake

November 2018
·     Happy Thanksgiving
·     Birthday Cake

December 2018
·     Pumpkin Cookies
·     Farine Pie
·     Cassava Pie



 Prior Years Postings




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