Facebook  YouTube

Cake

Apple Gingerbread Upside-Down Cake

  • 3 tbsp butter
  • 4 large tart apples
  • 3/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk

Spread softened butter over bottom of heavy (8 x 8 inch) baking pan.

Pare apples and slice thin.

Arrange half of apples over bottom of pan, sprinkle with half of brown sugar and cinnamon mixed together, add remaining apples and sprinkle with remaining sugar and cinnamon.

Cook over low heat while preparing batter.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and beat thoroughly.

Add sifted dry ingredients alternately with molasses and milk, beating well after each addition.

Pour gingerbread batter over apples and bake in moderate oven (350 degrees F) about 45 minutes.

Turn out upside down.

Pear Gingerbread Upside Down Cake – Increase butter to 4 tablespoons, use 1/2 cup granulated sugar instead of brown, omit cinnamon and use cooked pear halves for apples. Melt butter in pan, add sugar and stir until melted. On this arrange pears, cut side down. Pour gingerbread batter over pears and bake as above. If pears are very large it may be necessary to slice them.

Banana Chocolate Cake

  • 2-1/4 cups sifted cake flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 oz. (squares) chocolate, melted
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas (2 to 3)
  • 1/2 cup sour milk or buttermilk

Sift flour, baking powder, soda and salt together.

Cream shortening with sugar until fluffy.

Add eggs, one at a time, beating thoroughly after each is added.

Add chocolate and mix thoroughly.

Stir in vanilla.

Add sifted dry ingredients alternately with bananas and milk in small amounts, beating well after each addition.

Turn into greased pans and bake in moderate oven (350 degrees F) 30 to 35 minutes.

Cranberry Upside-Down Cake

  • 3 tbsp butter
  • 1-1/2 cups sugar
  • 2 cups cranberries
  • 1-1/2 cups sifted cake flour
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tsp vanilla

Melt butter and 1 cup sugar in baking pan; add cranberries.

Sift flour, baking powder and salt together.

Cream shortening with remaining sugar until fluffy; add egg and beat thoroughly.

Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla.

Pour batter over cranberries and bake in moderate oven (350 degrees F) 40 to 50 minutes.

Turn upside down. If desired serve with whipped cream.

Cranberry Glaze Cake – Omit butter and use 2-1/2 cups cranberries. Mix 1 cup of the sugar with 1 tablespoon cornstarch, add 1/2 cup boiling water and cook until slightly thickened. Add cranberries, spread over bottom of pan and proceed as above.

Fresh Plum Cake

Cut two pounds of fresh prune plums in halves, remove pits, but do not peel. Add sugar to sweeten, about one and one-half cups, and about one-third cup cold water. Let stand for several hours, stirring occasionally until sugar is dissolved.

Divide dough and pat in two eight-inch layer cake pans, bringing the dough well up the sides of the pans.

Arrange a layer of plums, cut side up, in the pans.

Add enough grated soft bread crumbs to take up the juice in the bowl, then spread this mixture over the plums.

Dot with butter, and bake in a hot oven about 375 degrees F. for about twenty-five minutes, or until done and nicely browned on top.

Can be served either warm or cold, pie-fashion.

Dough:

  • 2 cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter or other shortening
  • 2/3 cup milk (about)

Sift flour and measure, sift with baking powder and salt, and sift again. Cut in shortening. Add milk gradually until a soft dough is formed.

Mocha-Honey Loaf Cake

  • 2 cups sifted cake flour
  • 3 tsp. baking powder
  • 1 1/2 Tbsp. instant coffee, or espresso powder
  • 3/4 tsp. Salt
  • 1/2 cup softened butter
  • 1/2 cup honey
  • cup sugar
  • 2 eggs, unbeaten
  • 1/2 cup milk

Preheat oven to 350 degrees.

Grease bottom and sides of loaf pan, 9x5x3; line bottom with parchment paper; grease paper.

Measure cake flour, baking powder, instant coffee, and salt into sifter.

In a large bowl, cream butter; blend in honey; add sugar gradually, creaming after each addition until mixture is well blended.

Add eggs, one at a time, beating well after each addition.

Pour batter into prepared pan.

Bake in 350 degree oven for 45 minutes, or until center springs back when lightly pressed with fingertip.

Cool loaf in pan on wire rack 10 -15 minutes; loosen around edges with knife; turn out onto rack.

Remove parchment paper; cool completely before frosting.

Pineapple Coffee Cake

  • 2 cups sifted flour
  • 2 tsp baking powder
  • 6 tbsp sugar
  • 3/4 tsp salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/3 cup milk
  • 1-1/2 cups drained, diced pineapple
  • 3 tbsp butter
  • 1/4 cup brown sugar
  • 3 tbsp sifted flour

Sift first 4 ingredients together.

Cut in shortening.

Combine egg and milk and add all at once to dry ingredients. Blend thoroughly.

Spread dough in greased cake pan and arrange diced pineapple on top.

Combine remaining ingredients and mix together with a fork until of a crumbly consistency.

Sprinkle with diced pineapple.

Bake in hot oven (400 degrees F) about 25 to 30 minutes.

Try baking your coffee cake in a ring mold to lend that party air. Ice and sprinkle with chopped nuts and candied fruits.

Prize Chocolate Cake

  • 4 oz. (squares) chocolate
  • 1 cup milk
  • 1 cup sifted cake flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 4 eggs, separated
  • 1-2/3 cups sugar
  • 1 tsp vanilla

Grate chocolate, add milk and cook over low heat, stirring constantly until thickened. Cool.

Sift flour, salt and baking powder together.

Beat egg yolks, add sugar and vanilla and beat until fluffy.

Add sifted dry ingredients and chocolate mixture alternately in small amounts, beating well after each addition.

Fold in stiffly beaten egg whites.

Pour into greased pan and bake in moderate oven (350 degrees F) 30 minutes.

Soft Honey Cake

  • 2 cups sifted cake flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 cup shortening
  • 1 cup honey
  • 1 egg
  • 1/2 cup sour milk or buttermilk

Sift flour, salt, soda and spices together.

Cream shortening and honey until fluffy.

Beat egg until light and thick; add to honey mixture.

Add sour milk and fold in sifted dry ingredients.

Turn into 2 greased (8 inch) layer pans and bake in moderate oven (375 degrees F) 25 to 30 minutes.

Treasure Chest Cake

  • 1 cup seedless raisins
  • 1 orange rind and pulp
  • 1 cup chopped walnut meats
  • 2 cups sifted cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp mixture of cloves, allspice and cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, well beaten
  • 1 tsp vanilla
  • 1 cup sour milk or buttermilk
  • Confectioner’s sugar

Grind raisins, orange and walnuts together.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and vanilla and beat thoroughly.

Add dry ingredients and milk alternately in small amounts, beating well after each addition.

Add 1/2 of the fruit mixture. Blend thoroughly.

Pour into greased pan and bake in moderate oven (350 degrees F) 45 to 60 minutes.

Combine remainder of fruit with enough confectioner’s sugar to make mixture thick enough to spread. Spread on cooled cake.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT