All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October. This gorgeous fruitcake can be baked and savoured the same day. Its wonderful, spicy fragrance fills your home with an aroma this is pure Christmas. It slices beautifully and the beguiling perfume of allspice, cloves, cinnamon and nutmeg is perfection itself.
Last December I baked this rich fruit cake in a loaf tin. This year I adjusted the recipe slightly and baked it as a traditional Christmas cake. You have lee way as to the size of cake tin you use – any spring form pan between eight and ten inches. Using a cake tin allows the cake to bake more evenly eliminating over-baked edges. You simply adjust the oven baking time.
The ingredients are guidelines. The recipe calls for candied mixed peel, cherries and dried apricots. You could use dried figs or dates. Pecans, slivered almonds could replace the chopped walnuts. The brandy decanter is empty – substitute sherry or perhaps an exotic liqueur. The recipe is so forgiving.
There is so much pressure surrounding the holiday season. We need to be calm and take a step back. Enjoy our family. Glory in the season. This fruitcake is more than the sum total of its parts. Its very simplicity gives one a chance to take a breath and enjoy preparing food for those we love.
The recipe for this simply wonderful bake it today Christmas cake awaits you on
This is not your usual carrot cake recipe. This is a carrot cake made sublimely rich with butter replacing the oil. The results are a fine, firm crumb that holds and slices beautifully (so necessary in a layer cake). The cake is not complicated. If you wish you can stir it up in one bowl without using your mixer. Refrigerated, the cake holds well so you can enjoy nibbling cake over a couple of days (if it lasts that long).
And then there’s the frosting. It is outrageously wonderful. Rich, creamy, buttery and exquisitely flavoured and enriched with cream cheese. It is the light as air volume that takes this cake creation over the top. There is absolutely no doubt. The frosting is sublime. It’s uncomplicated and foolproof. You simply beat the cream cheese, butter and icing sugar until is fluffy and smooth. Lavish the frosting between the layers and on the top of the cake. Don’t frost the side of the cake.
This is my special occasion cake. The cake I make for family birthdays. This summer my younger sister celebrated her 80th Birthday. I baked the cake in my kitchen, then drove two days to our home town in Northern Saskatchewan. The cake kept perfectly in our travelling Koolatron (refrigerator). This cake cut beautifully into twelve servings. I like to gild the lily so we served the cake with a generous scoop of ice cream.
MRS.BUTTERFINGERS has this scrumptious recipe CARROT CAKE WITH CREAM CHEESE ICING. Bon Appetit.
Procrastinating fruitcake lovers do not despair. All is not lost if you didn’t have time for the ritual baking of Christmas cakes back in October. This quick FRUITCAKE LOAF can be whipped up in the morning and enjoyed with afternoon coffee the same day. It’s wonderful, spicy fragrance fills your home with an aroma that is pure Christmas. It slices beautifully and the beguiling perfume of allspice, cloves and nutmeg is perfection itself.
The ingredients are simply guidelines. The recipe calls for candied mixed peel and dried fruit. Your pantry has dried figs and lemon and orange peel. Use what you have. Pecans, slivered almonds and chopped pistachios replace chopped walnuts. It will all taste like Christmas. The brandy decanter is empty then substitute sherry or perhaps an exotic liqueur. The recipe is so forgiving.
There is so much frantic pressure surrounding the Christmas season. We need to be calm and take a step back. Enjoy our family. Glory in the season. This fruitcake loaf is more than the sum total of its parts. Its very simplicity gives one a chance to take a breath and enjoy the simple act of preparing food for those we love.
Away way back in time coffee cake was a simple treat. It was an uncomplicated cake. The ingredients were always at hand. It went together quickly . The delicious aroma of the baking cake filled your kitchen. It was warm and welcoming hospitality on a plate. One made coffee cake to be enjoyed with coffee or tea and dear friends It was elegant simplicity.
Then we add sour cream and blueberries, buttermilk and cranberries, rhubarb and apples. Coffee cake became a production. It lingered long in the oven and frequently longer cooling . It was definitely not something you whipped up on the spur of the moment.This recipe for CINNAMON COFFEE CAKE goes back to the late Fifties. It is a doodle to whip up. Presents beautifully. And tastes decadently divine. I have probably made it over seven hundred times and last week I made it for my friend Kate. It was received with so much enthusiasm and appreciation I renamed it KATE’S COFFEE CAKE. Kate is a remarkable woman in a demanding profession. She was ships bridge officer on luxury cruise ships for years and now continues her relationship with marine transportation at SeaSpan here on the west coast. This recipe is perfect for Kate. She loves baking but has little time to shop for exotic ingredients or spend hours in the kitchen.
The recipe came with a bag of Robin Hood Flour and it is simplicity personified. Flour sugar salt and baking powder mixed with butter. An egg whipped into milk. A quick and gentle stir and into the pan and a little brown sugar butter and cinnamon sprinkled over the top. This sweet little coffee cake goes together quickly so be sure to turn your oven on before you start your recipe. The recipe awaits you in MRS.BUTTERFINGERS.
A vicious cyclone hit Madagascar in March 2017. Cyclone Enawo brought bakers to their knees . Vanilla prices sky-rocked. Merchants held their supply of vanilla under lock and key. Vanilla beans were trading higher than silver. Desperate bakers rediscovered alternatives. Lemon juice and zest. Pure almond extract. Rose water. But nothing could replace the flavour of pure vanilla.
It is possible to make your own pure vanilla extract. It’s very simple and you may discover you prefer your own bottled vanilla. It is alchemy this creation of vanilla extract. There is something wonderful , almost mystical, bottling your own vanilla.
All that is required is a glass bottle or jar. Vanilla Beans and vodka (70 proof 35% alcohol). Use one bean for every two ounces of alcohol (bourbon, rum, brandy or vodka). One can find vanilla beans reasonably priced on line.
I used 1 1/2 cups (12 oz .375 ml) vodka and 6 beans. Split the pods leaving a small bit at one end still attached.
Tuck the beans in a clean jar or bottle. If they are too long you can cut them to fit. Pour the vodka over the beans making sure the beans are submerged. Shake the bottle once or twice a week. At 8 weeks(and up to 3-6 months) you can start sampling for flavour. It is your palate that will decide when your vanilla is ready. After using all your vanilla extract you can replace the bottle with more vodka. The same pods will continue to flavour the vodka for about a year.
Don’t discard your vodka soaked vanilla pods. Pop them into your sugar container. They give your sugar a delicate vanilla fragrance and seem to last for ever.
Store your precious personally made vanilla extract at room temperature and out of direct sunshine.
Small bottles of your own vanilla extract would make the “bees knees” gifts. Search dollar stores and thrift shops for unusual containers. Use corks to safely seal the bottles.
This cinnamon scented layer cake. This dense cake of banana and pineapple. This spice cake with sumptuous cream cheese icing. This Humming Bird cake with retro origins has become the favorite of all cake recipes on MRS. BUTTERFINGERS.
It’s a joy to make. It doesn’t require a stand mixer. Just two mixing bowls, some very ripe bananas, pineapple and the usual suspects when making a cake. I’ve made some changes to the recipe. The most important one is the pineapple. I’ve replaced the crushed pineapple with chopped pineapple tidbits. The quality of the pineapple pieces is superior to crushed pineapple. Now when you nibble your way through a gorgeous slice of Hummingbird cake you encounter brilliant bursts of pineapple flavour.
Tuck this recipe for HUMMINGBIRD CAKE into your apron pocket. It’s the perfect cake for the cottage. It’s large enough for big family gatherings. And best of all its wonderful goodness stays fresh for the several days.
The most loved and used of all my many baking cookbooks is tattered, torn, mended and scribbled. It has perhaps twenty pages. More than fifty years ago it came free with a bag of Robin Hood Flour. It contains the recipe for Wicked Wonderful White Bread and my stand by cinnamon coffee cake. Every recipe is tried and trued and absolutely delicious in a wonderful old-fashioned way. The recipes don’t call for exotic ingredients or special equipment. They are stress free baking recipes perfect for almost any occasion.
I adore anything baked with cherries, especially at Christmas time. This recipe for Cherry Almond Cake is from the small Robin Hood Cookbook. It is literally bursting with big, bright cherries. It makes a generous cake. Wonderfully generous. You can cut, slice and slice and nibble away to your hearts content. It is a splendid cake for entertaining. Large enough for second or even third slices. What could be more perfect. You’ll find this recipe on my food blog MRS. BUTTERFINGERS.