Cake

Individual Rhubarb Bundt Cakes

May 27, 2014 by Kay Leave a Comment

Individual Rhubarb Bundt Cakes are the perfect mix of a sweet cake and the tartness of rhubarb topped with a sweet rhubarb curd. I hope everyone enjoyed their Memorial Day weekend. The weather in Wisconsin was beautiful, I couldn’t have asked for better weather. I did spend some time in the kitchen but I also attended a birthday party for my 4 year old niece and almost 2 year old nephew. The party was outside and it’s always fun watching young kids play and entertain. My brother and sister-in-law, Dave & Kathy, are here from New Hampshire along with their daughter, Sarah, from Baltimore. When they come to town we always go out for fish, perch to be exact, because you can’t get a Wisconsin Fish Fry anywhere else! The other item they enjoy when in Wisconsin is cheese curds, deep fried to a golden brown and they go real well with the fish fry! This nice weather brings rhubarb fresh for the picking. I went and picked a bag full the other day. I froze some of it and the rest I used in today’s recipe, Individual Rhubarb Bundt Cakes. Moist, sweet lemon flavored bundt cake with tart rhubarb mixed in.

Enjoy!

Individual Rhubarb Bundt Cakes

Rating: 51

Yield: 4 Cakes

Individual Rhubarb Bundt Cakes

Ingredients

1¼ cups plus 1 tbsp. flour, divided
1 tsp. baking powder
½ tsp. salt
½ cup, 1 stick, unsalted butter, softened
¾ cup plus 1 tbsp. sugar
Zest of ½ lemon
2 eggs
¼ tsp. lemon extract
½ cup, minus 1 tsp. buttermilk
1½ cups chopped fresh rhubarb
1 jar, rhubarb or lemon curd

Instructions

Heat oven to 350 degrees. Spray the bottom and sides of 4 1-cup mini bundt cake molds.
In a large bowl, whisk together 1¼ cups flour, baking powder and salt.
In the mixer, cream the butter, sugar and lemon zest until combined, about 2 minutes on medium speed. Add the eggs, one at a time, mixing after each one until combined. Add the lemon extract and mix until combined.
Alternately mix in the flour mixture and buttermilk into the batter mixture, beginning and ending with the flour mixture, mixing after each addition on low speed.
Toss chopped rhubarb with remaining 1 tablespoon flour. Stir half of the rhubarb into the batter.
Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 15 minutes. Remove the cakes from the pans and finish cooling on a wire rack.
When ready to serve, spoon some of the curd into the center of the cake.

http://www.lovefoodwillshare.com/individual-rhubarb-bundt-cakes/

Cake Batter

Add rhubarb to the top of the batter.

Bake until golden.

Makes 4 individual cakes.

Rhubarb Curd really takes this cake over the edge.

Beautiful colors.

Get some curd with each bite.

Adapted from Girl Versus Dough

Lemon Ricotta Cake

May 5, 2014 by Kay 4 Comments

Lemon Ricotta Cake is a super moist cake that is perfect served with fresh strawberries.

One thing you can find lots of in Italy is lemons and my recipe for Lemon Ricotta Cake takes me back to my trip to the Amalfi Coast and the tons of lemons the size of pineapples, I am not kidding, they were that big!

How was everyone’s weekend? We had a dinner party on Friday night and had some friends over. My husband, Mr. B broke out his smoker for the year and he smoked a pork butt and as always, it was very delicious. He has mastered smoking a pork butt.

Along with the smoked pork I served a roasted cauliflower salad, baked beans, and paprika garlic corn. I will feature the salad and baked beans in the next week or so, they are new recipes. The Paprika Garlic Corn I featured not so long ago and let me tell you, it has such a great flavor.

I also made a Raspberry Sauce to use in Mimosa’s and as a topping for the ice cream we had for dessert. To go with the Raspberry Sauce I made a Cinnamon Fudge Sauce to serve with the ice cream. Again, I will feature those recipe’s at a later date.

Mother’s Day is fast approaching, I will feature some recipes this week that would be great for a Mother’s Day Brunch or as a special dessert for your Mom. First up, Lemon Ricotta Cake. Ricotta cheese helps to make this cake extra moist and the lemon zest gives the cake an extra zip of lemon which I love. I love citrus flavored desserts.

Enjoy!

Lemon Ricotta Cake

Rating: 51

Yield: 8 Servings

Lemon Ricotta Cake

Ingredients

3/4 Cup Softened Butter
3/4 Cup Granulated Sugar
Zest From 2 Large Lemons
1 Tsp. Lemon Extract
3 eggs, Separated
1 Cup Whole Ricotta Cheese
1/2 Cup Plus 3 Tablespoons All-purpose Flour
2 Tsp. Baking Powder
Dash of Salt
Fresh Strawberries for serving

Instructions

Preheat oven to 325 degrees F. Grease and flour an 8 inch spring form pan.
In your mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
Add the lemon zest, extract, egg yolks and ricotta cheese. Mix until combined.
Sift together the flour, baking powder and salt. Slowly add to the butter mixture, mix until combined.
Add the egg whites to a bowl, using your hand mixer beat the egg whites until they form stiff peaks.
GENTLY fold the egg whites into the batter by hand.
Spread the batter into the prepared pan and level the top with a spatula.
Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
Cool to room temperature before serving. Serve with fresh strawberries.

http://www.lovefoodwillshare.com/lemon-ricotta-cake/

I love the yellow and red colors together.

Separate the egg yolks from the egg whites.

Whip the egg whites until they form stiff peaks.

Fold the egg whites into the batter, very carefully.

Spread the batter in the spring form pan.

The cake is done when it starts to brown around the edges.

The edge is the perfect golden color.

Light & Delicious

Perfect for Mother’s Day

It’s hard just eating one slice!

Recipe adapted from Italian Food Forever

This recipe was featured on:

Cooking for the Seven Dwarfs

The Chicken Chick

Kitchen Table Art

Pursuit of Functional Home

Kitchen Fun with My 3 Sons

Dream a Little Bigger

Uncommon Designs

I Should be Mopping the Floor

Flamingo Toes

Nifty Thrifty Things

This Gal Cooks

Cinnamon Fudge Cake

March 17, 2014 by Kay 15 Comments

Cinnamon Fudge Cake is a decadent, chocolate & cinnamon filled cake that comes alive in your mouth and it makes you want more!

I don’t normally pair chocolate and cinnamon together, but in this case it really works. You bake this cake on a 9 x 12 baking sheet, so the cake to frosting ratio is perfect. I tend to like more frosting than cake, so this is the perfect cake for me.

When I bake goodies in my kitchen for my blog I tend to take some of the baked goods to work with me to share with my fellow co-workers. I will be honest with you, after my hubby Mr. B and I had a slice, it was evident that this cake would not be shared with my co-workers.

I will tell you that I microwaved my piece of cake for ab out 20 seconds and it helps to soften the frosting, and it is oh so perfect 🙂

Pour the batter onto a 9 x12 baking sheet.

This is the cake after it comes out of the oven.

Pour the frosting on the warm cake.

Spread the frosting over the cake.

Cinnamon Fudge Cake

Look at the frosting to cake ratio.

You can’t eat just one bite.

Eat two slices!

Two is better than one.

Cinnamon Fudge Cake

Enjoy!

Cinnamon Fudge Cake

Rating: 51

Yield: 15 Slices

Cinnamon Fudge Cake

Ingredients

For the cake:
½ cup butter
½ cup shortening
5 tbsp. cocoa
1 cup water
2 cups flour
2 cups sugar
½ cup half & half
2 tsp. vinegar
2 eggs
1 tsp. baking soda
2 tsp. vanilla
1 ½ tsp. cinnamon
For icing bring to boil:
½ cup butter
6 tbsp. half & half
4 tbsp. cocoa
4 cups powdered sugar
1 tsp. vanilla

Instructions

Preheat the oven to 400 degrees.
In a saucepan combine the butter, shortening, cocoa and water and bring to a rapid boil. Remove from heat and let sit for 3 to 5 minutes. Add the mixture to your mixer. On low speed, gradually add the flour mixture and mix until combined.
Add the vanilla, cinnamon and half & half and mix for 1 minute. Add the eggs one at a time and mix until combined being mindful not to over mix.
Lightly grease a 9 x 12 baking sheet. Pour the batter in the pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
For the icing: combine the butter, half & half, cocoa to a saucepan and bring to a boil, whisking constantly. Whisk in the powdered sugar until well blended. Stir in the vanilla. Spread on the hot cake and spread evenly. It’s important to add the icing while the cake is still warm.

http://www.lovefoodwillshare.com/cinnamon-fudge-cake/

Cherry Vanilla Cake

February 5, 2014 by Kay 10 Comments

This cake I am featuring today, Cherry Vanilla Cake, is super moist, super flavorful and super delicious! It combines vanilla cake mix with cherry jello and then you mix up a tasty cherry buttercream frosting.

Cherry Vanilla Cake

When you take a bite the flavors come to life in your mouth, I am not kidding, the flavors explode in your mouth and it’s sooooo moist and soooooo delicious.

YUM

I will not lie, after I ate my first piece, I had to have a second piece right away. Needless to say, I skipped dinner that night or I guess I had cake for dinner and that’s Ok to do sometimes.

Cherry Vanilla Cake

The cherry in the frosting comes from cherry juice added to the buttercream and it gives the frosting a pretty pink color, perfect for Valentine’s Day.

It’s a big cake!

Cherry Vanilla Cake

Rating: 51

Yield: 12 Slices

Cherry Vanilla Cake

Ingredients

2 – 15.25 ounce boxes vanilla cake mix
Ingredients called for on cake box
1 – 3 ounce box cherry Jello-O mix
Frosting:
¼ cup butter, softened
1 – 8 ounce package cream cheese, softened
¼ cup maraschino cherry juice
4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Spray a bundt pan well with cooking spray and set aside.
Prepare cake mix according to box directions. Pour one third to one half of batter into bundt pan.
Reserve 1 tablespoon JELL-O mix for frosting and add remaining mix to remaining cake batter. Stir just till well blended. Spoon batter into bundt pan over the top of your white batter. Do not fill bundt pan past 2/3 full. If you have batter left over, make them into cupcakes.
Bake cake for 45-55 minutes (cupcakes for 19-22 minutes). Test for doneness using a toothpick. Remove from oven and let cake cool in pan for 20 minutes before inverting onto plate to cool completely.
For the frosting, mix together the butter and cream cheese until smooth. Dissolve the 1 tbsp. of jello in the cherry juice and mix until incorporated, then add to the butter and cream cheese mixture and combine. Add the powdered sugar, 1 cup at a time, until blended making sure you don’t over mix or the frosting will become too thin. Frost the cake and let set before you cut and serve the cake.
Store cake in the refrigerator.

Notes

If you can't find vanilla cake mix use a white cake mix and add 4 tsp. vanilla to the recipe.

http://www.lovefoodwillshare.com/cherry-vanilla-cake/

Cake

Footer

CONNECT