OTHER CAKES: This chocolate loaf is a good alternative to brownies, to be served at tea parties.

CHOCOLATE LOAF:

 

 

 

 

dry ingredients:

 

    1 3/4 cups all purpose flour                                    

    1 tsp. baking powder

    ½ tsp. baking soda                                                  

    ¼ tsp. salt

    1 cup cocoa powder

 

8 tbsp. unsalted butter, softened                                 

 

1 cup sugar

 

1 tsp. vanilla extract                                                    

 

2 eggs

                                   

1 cup sour cream

 

icing sugar for dusting

 

 

 

 

Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan and line it with waxed paper cut to fit. 

 

In a large bowl and using a hand-held electric beater, cream butter, sugar and vanilla together until fluffy and light-coloured. Beat in eggs, one at a time, and beating well after each addition. Mix in sour cream.

 

Sift dry ingredients together; then add to butter mixture. With mixer set at low speed, beat flour mixture in well and scraping sides of the bowl. Pour mixture into prepared pan. Bake for 70 to 75 minutes, or until a toothpick inserted into middle of cake comes out clean.

 

Remove cake from oven, sit baking pan on rack for 15 minutes. Invert the pan to release cake and peel off waxed paper. Allow cake to cool completely.  Dust with sifted icing sugar to serve.

OTHER CAKES: Carrot cake with icing is one of the most popular cakes to serve on festive occasions.

CARROT TORTE WITH CREAM CHEESE ICING:

 

 

 

ingredients for the cake:

    2 ½ cups flour + 2 tsp. baking powder + 1 ½ tsp baking soda                                 

    1 ½ tsp. salt

    1 tsp. each cinnamon & nutmeg

    ¾-1 cup sugar                                                         

    1 ½ cups vegetable oil

    ½ cup orange liqueur                                              

    4 eggs

    2 ½ cups grated carrots                               

    1 cup chopped pineapple pieces

    ¾ cup chopped nuts (walnuts or almonds)  

    1 cup shredded coconut

icing:

    2 eggs                                                                     

    1/3 cup sugar

    ½ tsp. each vanilla extract    & grated lemon peel                           

    1 lb mascarpone cheese                              

    ¼ cup each chopped nuts & shredded coconut, for decoration

 

 

 

Preheat oven to 350 degrees F.  Grease and flour three 8-inch layer cake pan.

 

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl.  In another bowl, combine oil, sugar, liqueur and eggs, stir to mix well. Add liquid mixture to the flour mixture. Mix well. Add carrots, pineapple, nuts and coconut and blend in.

 

Divide the batter evenly between the three prepared pans. Bake 30-35 minutes, until a toothpick inserted into centre of cake comes out clean and the cakes are done. Remove from oven and let cool in the pans; then turn cakes out.

 

In a double boiler over medium heat, add eggs and sugar. Whip with a wire-whisk until   mixture lightens in colour and becomes very thick. Remove from heat and continue   whipping until mixture cools. Add vanilla and lemon peel. Fold in the mascarpone cheese. Stir until icing is thoroughly combined. Spread a thin layer of icing between the layers, and frost the top. Decorate with coconuts and chopped nuts. Refrigerate until ready to serve.  

OTHER CAKES: Carrot cake is wholesome. Despite being a "dessert", it offers good nutritional value not to be undermined.

CARROT CAKE:

 

 

 

dry ingredients: 

    2 cups all purpose flour + 2 tsp. baking powder + 1 tsp. baking soda

    1 tsp. salt

    2 tsp. cinnamon

4 eggs                                                                         

1-1½ cups sugar

1 cup oil                                                                                                                                 

               

3 cups or 5 to 6 medium-sized carrots, grated 

1 cup finely chopped walnuts

icing sugar

 

 

 

Preheat over to 325 degrees F.  Butter and flour a 12-cup Brundt pan very well.

 

Beat eggs; add sugar gradually and beat well together.  Beat in oil.  Sift dry ingredients together and add, by hand, to the egg mixture.  Be careful not to over mix.  Fold in carrots and nuts. Pour batter into prepared pan. Bake 1 hour or until done.

 

Allow cake to rest in pan 10 minutes before turning out to cool on wire rack. When cake is cool, sift icing sugar over it to serve

OTHER CAKES: Using buttermilk in this recipe gives it an additional tangy flavour that is good in a rich cake like this one.

BUTTERMILK CAKE:

 

 

 

 

flour mixture:

     2 ¼ cup all purpose flour + 1 tsp. baking powder & ½ tsp. baking soda    

    ¼ tsp. each ground mace & salt                                                      

¾ cup butter, at room temperature

1 tsp. gated orange rind                                   

1 cup sugar

3 large eggs, separated                        

1 tsp. vanilla extract

1 cup buttermilk                                             

¼ tsp. cream of tartar

icing sugar for dusting

 

 

 

 

Preheat oven to 350 degrees F. Grease and flour a 9 ½ -inch Kugelhopf tin or a round 9-10-inch spring-form cake pan.

 

Sift flour mixture together three times. Use a hand-held electric beater to cream butter with the orange rind; then add in ¾ cup of the sugar and cream until fluffy. Add the egg yolks, one at a time, beating well after each addition. Add vanilla. Fold in flour mixture alternately with the buttermilk, beginning and ending with flour.

 

In a separate bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add the remaining sugar and beat until stiff.  Fold a quarter of egg whites into the cake mixture; then gently fold in the rest of the egg whites. Turn batter out into prepared pan.

 

Bake 55 to 60 minutes or until a dry toothpick inserted into middle of cake comes out clean. Remove and place on wire rack. Leave to cool in pan for about 20 minutes; then turn out the cake. Dust cake with icing sugar to serve.

OTHER CAKES: This is an easy cake that can be whipped up in no time at all.

APPLE CAKE:

 

 

 

½ cup pecan, chopped                                                

3 eggs

½ cup butter, melted,                                                  

1 tsp. vanilla

grated zest of large lime or lemon                               

1 cup sugar

1 ½ cups flour + ½ tsp baking soda

2 large apples, peeled, coarsely chopped                    

1/8 tsp. salt

 

 

 

Preheat over to 350 degrees F. Grease a large Brandt pan. 

 

Beat eggs well; then add in butter, vanilla, lime/lemon zest and sugar, beating to mix well. Sift flour, soda and salt together; then stir flour mixture into egg mixture, mixing with a wooden spoon. Add apples and nuts. Pour mixture into prepared pan.

 

Bake 45 minutes or until done. Turn out to cool on rack.

OTHER CAKES: Brownies are most people's favourite. Please give my variations of this popular dessert a try.

BROWNIES:

 

 

2 squares of unsweetened chocolate                                       

½ cup butter

2 eggs                                                                                     

1 cup sugar

1 tsp. vanilla extract                                                                

1/8 tsp. salt

½ cup sifted all purpose flour                                                 

½ cup chopped walnuts

 

 

 

Preheat oven to 350 degrees F.  Melt unsweetened chocolate and butter together in a small saucepan over low heat. Allow to cool.

 

Beat eggs; then gradually beat in sugar until mixture is fluffy and thick. Stir in chocolate mixture and vanilla. Fold in flour and salt until well blended. Stir in walnuts. Spread mixture evenly in a greased 8 x 8 x 2-inch pan. Bake 30 minutes or until done. Remove   from oven and cool on rack. Cut into squares to serve.

 

 

 

VARIATIONS:

 

 

1 cup butter, melted                                        

1 cup sugar

1 tsp. vanilla extract                                                                

2 eggs

½ cup all purpose flour                                                           

1/3 cup cocoa powder

½ cup chopped walnuts. Optional                                           

¼ tsp. salt

 

 

 

Preheat oven to 350 degrees F. Grease a 9” spring-form pan and line it with wax paper cut to fit.  Use a hand-held electric beater to beat butter and sugar together until fluffy. Add vanilla and eggs, beating well after the addition. Combine dry ingredients and add into egg mixture, mixing well with a wooden spoon. Stir in nuts and mix to incorporate. Spread mixture in prepared pan. Bake 20 to 25 minutes until brownie begins to pull away from side of pan. Remove from oven and cool on rack for 10 minutes. Un-mould and peel off wax paper. Dust with icing sugar to serve, or serve cake with icing.

 

 

 

CHOCOLATRE & SOUR CREAM ICING:   Put 6 oz semisweet chocolate in a bowl set over simmering water. Stir until melted. Remove from heat and cool slightly. Stir in 1/2 cup sour cream. Spread chocolate frosting on brownies. 

 

 

 

CHOCOLATE FUDGE SAUCE:   Melt 7 oz. semi-sweet chocolate as above; then add in

3 tbsp. melted butter. Mix well and use as icing on brownies.

OTHER CAKES: This is another family favourite that has never failed to please at dessert parties.

ORANGE POUND CAKE:

 

 

 

1 cup butter, softened                                                 

¾ cup sugar

1 ½ cup flour                                                              

1 tsp. baking powder

1/8 tsp salt                                                                  

6 eggs, separated

½ tsp. vanilla essence                                                 

3 tbsp. milk

grated rind of 1 orange                                               

½ cup chopped walnuts

 

 

 

Preheat oven to 350 degrees F. Grease two 9x 5x3-inch loaf pans and line them with wax paper cut to fit. 

 

Use hand-held electric beater to cream butter until very creamy, gradually adding sugar and continue beating until very light-coloured.  Add egg yolks and beat in well.  Sift flour, baking powder and salt together; then add into butter mixture in 2 batches, alternately with milk, mixing well with a wooden spoon after each addition. Add orange rind and chopped walnuts. 

 

In a separate bowl, beat egg whites until stiff. Fold butter-flour mixture gently into egg whites. Pour batter into prepared pans, shaking pans slightly to distribute batter evenly. 

 

Bake 40 to 45 minutes, or until tooth-pick inserted into middle of cake comes out clean.  Remove from oven. Set pans on rack for 10 minutes. Invert pans to release cakes. Peel off wax paper and allow cakes to cool completely.          

OTHER CAKES: This recipe has been my family favourite to serve at dessert parties for many years.

BANANA WALNUT CAKE:

 

 

 

1 ½ cups flour                                                

½ tsp. baking soda

2 tsp. baking powder                                      

¾ cup mashed ripe banana                 

¾ cup sugar                                                    

4 eggs, separated

½ cup butter                                                    

½ tsp. vanilla extract

½ cup chopped walnuts

 

 

 

 

Preheat oven to 350 degrees F.  Grease two 9 x 5x 3-inch loaf pans, and line them with waxed paper cut to fit.

 

Use a hand-held electric beater to cream butter until fluffy, add sugar and continue to beat until mixture is light-coloured and smooth. Add egg yolks and mix in well. Sift flour, baking soda, and baking powder together; then add mixture into butter mixture in 2 batches, alternating with mashed banana.  Add vanilla and chopped walnuts.

 

In a separate bowl, beat egg whites until stiff. Fold flour mixture gently into beaten egg whites. Spoon batter into prepared pans and shake pans slightly to distribute batter evenly. Bake 50 minutes, or until a toothpick inserted into center comes out clean.

 

Remove from oven and set pans on rack to cool for 10 minutes. Invert pans to release cake. Remove waxed paper. Allow to cool slightly before serving.

 

Completely cooled cake can be wrapped up and frozen for up to 1 month. Defrost and warm up in 300 degree oven for 10 minutes before serving.    

OTHER CAKES: This is a nice cake that is very easy to make.

AUSTRIAN HAZELNUT CAKE:

 

 

 

8 tbsp. butter, softened                                               

½ cup sugar

4 eggs, separated                                                         

1 cup ground hazelnuts

3 tbsp finely chopped candied lemon peel                 

icing sugar

 

 

 

Preheat oven to 350 degrees F. Grease a 10” layer cake pan and line the bottom with waxed paper.  Grease waxed paper and sprinkle with fine breadcrumbs.

 

In the bowl, cream butter and sugar, with a hand-held electric beater, until light and fluffy. Beat in egg yolks, two at a time and continue beating after each addition. Add hazelnuts and lemon peels.  In another bowl, beat egg whites until very stiff; then fold it gently into egg yolk mixture. Turn batter into prepared pan.

 

Bake 40 minutes, or until done.  Turn cake out onto rack to cool.  Place a paper doily on cooled cake and sift icing sugar over doily. Remove doily carefully, leaving a pretty design.

NO CAKE CHEESE CAKES: This is a special occasion dessert that is well worth the efforts to make.

NO BAKE  PRALINES “N” CREAM CHEESECAKE:

 

 

 

crust:

    ½ cup almond                                                         

    ¾ cup vanilla wafers

    ¼ cup unsalted butter, melted

praline:

 

    ½ cup chopped pecans                               

    ¼ cup brown sugar

    ¼ cup butter, melted           

cheese filling: 

    2 x 250g pkgs. cream cheese, softened       

    ¾ cup firmly-packed brown sugar  

    1 envelope unflavoured gelatine  +  ¼ cup cold water

    4 oz. semi-sweet chocolate, melted             

    1 cup whipping cream                                            

 

 

 

In a food processor fitted with steel blade process almonds until coarsely chopped. Add vanilla wafers and process until crumbly. Add melted butter and process with on/off pulses until crumbs are moistened. Press mixture into an 8 ½- 9-inch pie plate. Refrigerate.

 

Make praline by combining pecans, brown sugar and melted butter together, mixing well with a fork. Set aside.

 

Sprinkle gelatine over water in a bowl set in a saucepan of simmering water. Stir mixture slowly to dissolve.

 

Use a hand-held electric beater to beat cheese with sugar until fluffy and smooth. Blend warm gelatine into cheese mixture. Whip cream until soft peaks; then gradually fold in cheese mixture. Scoop out 1/2 cup of the cheese mixture and set it aside. Scoop out 2 cups of the cheese mixture & mix it with the melted chocolate while reserving whatever is remaining. Spread reserved cheese mixture over the prepared crust; then sprinkle praline mixture on top of  it. Spread chocolate-cheese mixture evenly on top. Finish layering with the reserved remainder of plain cheese mixture. Using a spoon to swirl the whole thing to marble. Chill at least 3 hours to set before serving.

NO BAKE-CHEESE CAKES: For chocolate lovers, this is a simple recipe to follow to produce delicious result.

NO BAKE CHOCOLATE CHEESECAKE:

 

 

prepared crust of choice

filling:

    1 ½ cups semi-sweet chocolate chips                                  

    ¼ to ½ cup sugar                 

    2 x (250g pkgs) cream cheese, softened                 

    ½ cup unsalted butter, melted

    2 cups whipping cream

 

 

 

Put chocolate in a heat-proof bowl and sit bowl in a pan of simmering water. Melt chocolate and stir until it is smooth.

 

Use a hand-held electric beater to beat cheese with ¼ cup sugar first, adding more to taste until mixture is smooth. Gradually add in melted chocolate and butter; beating on low speed to incorporate. 

 

In another bowl, beat whipping cream until firm. Fold into cheese cake mixture. Beat at low speed to incorporate and mix well. Pour mixture over prepared crust.

 

Refrigerate until firm and set.

NO-BAKE CHEESE CAKES: No-bake cheese cakes are my personal favourite because they are lighter than baked ones. Hope you like this version of it.

NO-BAKE CHEESE CAKE WITH FRESH FRUITS:

 

 

 

crust:  1 quantity of basic cheese cake cookie dough

****Alternate crust—use 1 ½ cups graham cracker crumbs mixed with 1/3 cup melted butter. Pat crumb mixture into bottom and up the sides of an 8-inch spring-form pan. Chill until set.**** 

 

filling:

    2 x 250gm. pkg) cream cheese, softened    

    1/2 to 2/3 cup sugar

    1½ tbsp. gelatine                                                     

    1 cup milk                          

    1/3 cup unsalted butter, melted                               

    2 tsp. each grated lemon rind & lemon juice                                                           

    1 ½ cups frozen blueberries or fresh if available

    1 tsp. vanilla extract

 

topping:

    1 cup whipping cream                                                        

    1- 2 tbsp. icing sugar

    fresh fruits of choice to decorate                            

    1 pkg store-bought fruit glaze

 

 

 

 

Preheat oven to 375 degrees F.  Roll out basic crust to ¼-inch thickness to fit bottom of 8-inch spring form pan. Bake blind for 10 minutes, then remove baking beans/rice and bake crust for 5-10 minutes more, or until crust is done. Remove from oven. Cool completely. 

 

Sprinkle gelatine over milk in a bowl sitting in a saucepan of shimming water. Stir to dissolve gelatine completely. 

 

Use a hand-held electric beater to beat cream cheese with sugar until smooth. Add gelatine-milk mixture, then the melted butter, lemon juice, lemon rind and vanilla extract. Beat well together until thoroughly mixed. Gently fold in un-thawed frozen blueberries or fresh ones. Pour cheese mixture into prepared pan. Refrigerate until cheesecake is set.

 

Whip cream until soft peaks. Add icing sugar and whip until stiff. Run a knife gently around sides of cake to loosen and remove cake pan. Cover sides and top of cake with whipped cream.

 

Prepare and slice fresh fruit of choice, preferably fruit of different colours for better presentation. Decorate top of cake with fruit. Glaze fruit according to fruit-glaze instructions.

CHEESE CAKES: This is simply one of the easiest dessert to make out of cheese. Enjoy.

RICOTTA CHEESE CAKE LOAF:

 

 

 

 

14 oz. ricotta cheese                                                   

½ cup sugar

1 egg, beaten                                                               

½ cup shelled unsalted pistachio                                                         

finely grated rind and juice of 1 orange          

 

 

 

Preheat oven to 350 degrees F. Grease an 8 x 4-inch loaf pan and line it with wax paper.

 

In the work bowl of a food processor fitted with steel blade, process cheese and sugar together until smooth. Add egg, rind and juice of orange and process with on/off pulses until mixed in. Stir in pistachio nuts. Spoon batter into prepared pan; and smooth the top of batter with a spoon. Cover loaf with foil.

 

Bake loaf for 50 minutes or until firm and tested done. Remove and cool loaf in pan before un-molding.    

CHEESE CAKES: This cheese cake is light and delicious and quite different from the basic cheese cakes that you might have come across. It is worth a try.

LEMON MARBLE CHEESE CAKE:

 

 

 

crust:  1 quantity of basic cheese cake crust, see recipe

lemon curd:

    grated zest of ½ lemon                    

    1/3 cup strained lemon juice

    5 tbsp sugar                                    

    1 large egg

    ½ tsp. vanilla extract

cheese cake filling:

    1 cup sugar                                     

    2 cups low-fat small curd cottage cheese

    8 oz cream cheese, softened                       

    3 large eggs

    1 tsp. vanilla extract                        

    1 ½ tbsp. strained lemon juice

    ¼ tsp salt

 

 

 

Preheat oven to 350 degrees F.  Roll out pastry to ¼-inch thickness to fit an 8-9-inch spring-form pan. Bake blind for 12 minutes. Remove from oven and set aside.

 

To make lemon curd:  Combine lemon zest, juice and sugar in a small saucepan and bring to a simmer over medium heat. Beat egg until light-coloured; then beat some of the hot lemon mixture into it. Return egg mixture to the saucepan. Cook, stirring constantly, until mixture starts to bubble around the edges. Continue cooking for about 15 seconds. Remove from heat and pour through a strainer into a clean bowl. Stir in vanilla. Allow to cool.

 

To make cheese filling:  Process cottage cheese in food processor for 2 minutes or until smooth. Add cream cheese and process together with on/off pulses until well mixed. Add the eggs, sugar, vanilla, lemon juice and salt. Pulse on/off a couple of times to incorporate, but do not over process. Pour batter into half-baked crust. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. With a knife or teaspoon and using circular strokes, marble the batter with the lemon curd until just  mingled but not well-mixed in.

 

Place cake pan in a large baking pan; then fill pan with enough boiling water to reach half way up the sides of the cake pan. Bake for 40 to 45 minutes. Remove from oven and cool on a rack. When cake is completely cooled, remove from baking pan and transfer to serving platter or cake stand. Cover or wrap cake well in plastic wrap. Refrigerate at least 12 hours or up to 2 days before serving.