Heart Layer Cake With Jam

 HEART LAYER CAKE WITH JAM

Heart Layer Cake With Jam

Pound Cake

Ingredients

½ lb butter

1⅔ cups sugar

5 eggs

2 cups cake flour

½ teaspoon salt

1 teaspoon vanilla, or 1 teaspoon mace

¾ cup strawberry jam

Method

1.                  Preheat the oven to 325° (165°C).

2.                  Butter and lightly flour 9 x 5 inch loaf pan.

3.                  Cream the butter, slowly add the sugar, and beat until light.

4.                  Add the eggs, one at a time, beating each in well.

5.                  Stir in the flour, salt, and vanilla or mace and combine well.

6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.

7.                  Cool in the pan for 5 minutes before turning out onto a rack.

8.                  Decorate. (Refer to Note)

9.                  Serve very thin slices.

Heart Layer Cake With Jam was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

Note:   Recipe was done in three 9 x1 inch heart shape layer cake pans.   ¼ cup of strawberry jam was spread between each layer and assembled accordingly.  Optional decoration:  Powered cocoa and powered icing sugar, along with pecan nuts.   Additional decorations are heart shape white chocolate and milk chocolate which had been melted down in heart shape pans and molded.   

https://drive.google.com/file/d/0B5WnHuJ90rZZcW9LSUtXbEJaa0E/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

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http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Mixed Fruit Cake

MIXED FRUIT CAKE

Mixed Fruit Cake

Ingredients

1 cups sugar

2 eggs

1½ cups mixed fruit (Chopped Mixed Fruit - Delmonte)

¾ cups vegetable oil

¾ cup flour

¼ cup whole wheat flour

1 teaspoons baking soda

½ teaspoon allspice

½ salt

½ teaspoon vanilla

Optional

¼ cups raisins

¼ cup nuts

Icing

½ (8 oz) package Cream Cheese

¼ cup butter

1 teaspoon vanilla

3 ½ 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 chopped and drained mixed fruit and oil.

5.                  Fold in all dry ingredients

6.                  Stir in raisins and nuts.

7.                  Pour in pan accordingly.

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

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

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

 Mixed Fruit Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZekJ4YWRQMm9OV1U/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZV3pYYmJwdkM1cU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Carrot Cake With Cream Cheese Icing

CARROT CAKE WITH CREAM CHEESE ICING

Carrot Cake With Cream Cheese Icing

Carrot Cake

Ingredients

1 cups sugar

2 eggs

1½ cups carrots

3/4 cups vegetable oil

¾ cup flour

¼ cup whole wheat flour

1 teaspoons baking soda

½ teaspoon cinnamon

½ salt

½ teaspoon vanilla

Optional

¼ cups raisins

¼  cup nuts

Icing

½ (8 oz) package Cream Cheese

¼ cup butter

1 teaspoon vanilla

3 ½ 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 CreamCheese Icing was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZRC15YXlQa3l4U0U/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZV3pYYmJwdkM1cU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Chocolate Coffee Rolls

CHOCOLATE COFFEE ROLLS 

Chocolate Coffee Rolls

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3¾ cups sifted flour

¼ cup cocoa

Cinnamon Filling ¼ cup brown sugar ⅓ cup chopped nuts ⅓ cup raisins ½ teaspoon cinnamon  ¼ teaspoon nutmeg Melted Butter

Optional:  Glace ¼ cup icing sugar 1 tablespoon milk ¼ teaspoon almond extract  Optional:  Glace ¼ cup icing sugar 1 tablespoon orange juice ¼ teaspoon orange rind

Method

1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2.                  Pour milk, sugar, salt and shortening in a bowl.

3.                  Add egg.

4.                  Add yeast mixture to milk mixture.

5.                  Beat in flour and cocoa.

6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.

7.                  Turn onto a lightly floured board and knead until the dough is of even texture.

8.                  Cover dough and let rise until double in size.

9.                  Punch down the risen dough and turn onto a lightly floured board.

10.              Roll out into a rectangle approximately 10 inches by 20 inches.

11.              Spread dough with margarine. 

12.              Sprinkle with cinnamon and sugar mixture.

13.              Cover and let rise.

14.              Bake in a 375° oven for 25 minutes.

15.              Optional Glace.

Chocolate Coffee Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

https://drive.google.com/file/d/0B5WnHuJ90rZZSURaN2VjajYzbDg/view?usp=sharing

https://drive.google.com/file/d/0B5WnHuJ90rZZcTMzRnkycUhXeU0/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products