Merry Christmas And A Happy New Year!
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| Fruitcake Tea Bread |
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| Pumpkin Tea Bread |
Monday, December 24, 2018
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 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:
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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.
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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