Lemon Cake

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Lemon Cake

Ingredients

½ cup butter or margarine

¾ cups sugar

3 eggs

1 cups flour

1 teaspoons baking powder

teaspoon salt

1 teaspoon grated lemon rind

1 teaspoon lemon juice or extract

Food Coloring

Method

1.                  Preheat the oven to 300°.

2.                 Grease and flour loaf pan or layer pans.

3.                  Cream butter and shortening 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 vanilla and lemon.

7.                  Blend or fold in sifted dry ingredients gradually.

8.                 Pour batter into loaf pan. 

10.              Bake in a 300° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.

11.              Let cool in pan 10 minutes.

12.              Remove from pan.

13.              Let cool completely on a wire rack.

14.              Optional – Icing, frost, garnish etc. to your choice or likings.

Lemon Cake was prepared, baked and the photos by ShirleyAnn Pearman

Peaches And Biscuit With Butter Sauce Dessert

Peaches And Biscuit With Butter Sauce

A smaller version of Peach Cobbler

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Single serving of dessert recipe.

Open a small tin of peaches and take out as many peaches as you like.

Take one Baking Powder Biscuit, cut the bottom off and place on top of peaches.  

Melt about a tablespoon of butter and cream in about two tablespoons of powered icing sugar until you have a good sauce consistency.  Place a little on top as icing the top or dollop.

Dessert Recipe by ShirleyAnn Pearman made for herself.

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Cupcake Recipe

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Carrot Cake With Cream Cheese Frosting

CARROT CAKE 

WITH CREAM CHEESE FROSTING (ICING)

PHOTO ALBUM 

Carrot Cake With Cream Cheese Icing

Ingredients

½ cups sugar

1 eggs

¾ cups carrots

¼ cup + 2 tablespoons vegetable oil

½ cup flour

½ teaspoons baking soda

¼ teaspoon cinnamon

¼ salt

¼ teaspoon vanilla

Optional

2 tablespoons raisins

2 tablespoons nuts

Icing

¼ (2 oz) package Cream Cheese

2 tablespoons butter

½ teaspoon vanilla

1 ¾ cup powdered sugar

Method

1.                  Preheat oven to 350°.

2.                  Grease and flour 11x7x2 baking pan

3.                  Beat sugar and eggs until light and fluffy.

4.                  Blend in carrots and oil.

5.                  Fold in all dry ingredients

6.                  Stir in raisins and nuts.

7.                  Pour in pans accordingly.

8.                  Bake for approximately 30 – 40 minutes or until cake is done.

9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.

10.              Frost accordingly.  (Blend Icing ingredients together and mix until very creamy)

Carrot Cake With Cream Cheese Icing was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Carrot Cake #carrots #carrotcake #carrotcakes @PearmanS @DataJobSP

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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 8 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:

https://recipemarketing.blogspot.com/2013/05/tropical-gingerbread.html

https://recipemarketing.blogspot.com/2012/05/tropical-gingerbread.html

http://bermudatraditionalrecipes.blogspot.com/2013/04/ginger-bread.html

https://recipemarketing.blogspot.com/2015/11/ginger-bread-cupcakes.html

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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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