Elvis’ Pound Cake

I kid you not. This came about as I had leftover whipping cream and didn’t know exactly what I wanted to do with it. I googled around, found this one, and I don’t remember exactly which one it was, but thank you.

I have been baking for many, many years and I can honestly say this has to be one of the best ones I have made. It is beyond belief. The texture, colour, taste is beyond it. Try it, if you haven’t already and you will see what I mean.

  • 3 cups sugar
  • 1 cup butter
  • 6 large eggs
  • 3 cups sifted flour
  • 1 cup whipping cream
  • 1 tbsp. good vanilla

In your electric mixer, put in the sugar and butter all at once and beat on a medium speed for about 2 minutes to get it light and fluffy.

Add the eggs, ONE AT A TIME. It will make a huge difference if you just dump them in. Don’t be tempted please.

Carefully add the flour and whipping cream alternately, starting with flour and ending with flour. The texture is so different even now. Beat for about 2-3  minutes to ensure it is completely smooth. Add the vanilla and mix until incorporated.

This batter is really dense but do not despair.

Generously spray with Pam or like product your Bundt pan. Spoon in the batter making sure to level out the top. Place in a 325 degree oven and bake for 1 hour and 25-28 minutes. Do not be concerned about the browning colour.

Remove from the oven and do not touch for 1/2 – 1 hour. You may have to tap it to remove from the pan and place on a pretty plate.

When you first try it, you will think you can hear him sing. The proper title of this cake is: Elvis Presley’s Whipped Cream Pound Cake.

Nanaimo Soft Chocolate Cakes

This is a super recipe both for chocolate lovers and company. Take a read and you will see.

  • 1 stick of butter (1/2 cup), more for the molds
  • flour for dusting the molds
  • 2- 2 1/2  tsp. flour
  • 4 ounces bittersweet chocolate
  • 1/4 cup Nanaimo Bar Liqueur (Forty Creek)
  • 2 whole large eggs
  • 2 large egg yolks
  • 1/8 cup sugar

Butter really well 4-4 oz. ramekins or custard cups, dust with flour and repeat both the butter and flour. Tap to remove excess flour. Set aside.

Place the butter, chocolate and liqueur in a heat proof bowl set over a pot of simmering water and heat until the chocolate has melted stirring with a spatula to keep it silky smooth.

In your electric mixer beat together the eggs, yolks and sugar until light and very thick.

Add the melted chocolate mixture, beating to combine and quickly beat in the flour until just combined and divide evenly in the dishes.

Heat the oven to 450 degrees. Place the molds on a baking sheet and bake until the sides have set but the centers are still soft. This should take about 7-8 minutes.

Invert each mold onto a plate and let sit for 10 seconds. Unmold by lifting one corner of the mold and the cake should fall out onto the plate. Be sure to serve immediately with a generous dollop of whipped cream and a little drizzle of the liqueur.

Serve with a fresh, hot cup of coffee or……

Believe me, you will think you hear the angels singing.

 

An Irish Pudding Cake

Okay, so I am a little silly sometimes, but being as I am of Irish heritage, I thought this would be a nice dessert to have…anytime you want it.

It is far too easy but it is delicious and besides, you still can proclaim “Damn I did this” just because you did.

  • 1 pkg. Jello Pistachio instant pudding
  • 1 large white cake mix
  • 4-5 drops of green food colouring
  • 4 eggs
  • 1 cup water
  • 1/3 cup salad oil

Now for the hard part: Place all the ingredients into your mixing bowl and beat of a medium speed for about 2-3 minutes.

Grease and flour your favourite 10 inch tube pan and gently pour the batter in, levelling off for a nice finish.

Bake in a 350 oven for about 55-60 minutes. Check the center of the cake for doneness and let cool on a rack for 20 minutes. Remove from the pan. If you wish to be really fancy, use a buttercream icing and sprinkle with a little green sanding sugar.

 

*Note: you can change the cake mix and pudding to Chocolate, Cherry, Lemon – whatever you feel like. It will be tasty for sure.

Christmas Trays 2021

Anyone who knows me or has followed me over the years, knows at this time of year, I do up trays for give away.  Don makes his Tourtiere pies and sausage rolls and I do the baking on Nov 11. We also pause at 11 a.m. in respect for our freedom then keep going.

This is the list this year. When done, pictures will appear.

  • Christmas Gumdrop cake
  • Whipped Shortbread
  • Pecan Shortbread
  • Butter Tarts
  • Citrus Cocada
  • Citrus Lace Cookies
  • Raspberry Meringues
  • Pralines
  • Spiced Nuts
  • Nuts and Bolts
  • Belem Tarts
  • New Christmas Cake
  • Lemon Shortbread
  • Mincemeat Tarts

WHEW!

Apple Pecan Cake With Your Salted Caramel Sauce

Our dear neighbour brought us a cake like this, only using a different nut, and it was gorgeous. Well, here is our version. Give it a try, you may love it like we do. Just sayin’

  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • pinch of salt
  • 1/3 cup butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1 tsp. pure vanilla extract
  • 2 tbsp. half and half cream
  • 2 large eggs
  • 2 – 2 1/2 cups Granny Smith apples, peeled and cut in 1/2 inch cubes,
  • 1/2 – 3/4 cup coarsely chopped pecans
  • Pam spray

Preheat oven to 350 degrees. Place  the first 6 items in a bowl and gently whisk to combine.

In your electric mixer, add the butter, sugar and vanilla and beat for about 3 minutes so to make it light and fluffy (more if needed). Now lightly beat the eggs together adding to the mixer, along with the cream. Mix this really well.

Add the apples and pecans to the flour mix to coat them well and then add this to the wet mixture and mix only until the batter is thick.

Spray a 9 inch springform pan with oil spray. Spoon the batter into the pan, spreading with a spoon to even it all out. Bake in the middle of your oven for 30-35 minutes until it springs back when GENTLY touched in the very centre of the cake.

Set an on a rack to completely cool and run a knife around the outer edge of the cake ring and remove.

Cover the cake until you are ready to serve this to all the drooling mouths at the table.

Salted Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup whipping cream, divided
  • 2 tbsp. room temperature butter
  • 1 tsp. pure vanilla extract
  • 3/4 tsp. kosher or coarse salt only. Do not use regular table salt.

Put the sugar and water in a medium pot. It will look almost too thick, but will thin out as it cooks. Do not stir this until it becomes golden in colour. This should take about 12-13 minutes.

Remove from the heat and very, very slowly whisk in 1/4 cup of the whipping cream. If you add this too quickly, it will bubble over. Now whisk in the remining cream until all is absorbed then whisk in the butter and vanilla. Now whisk in the salt.

Serve this warm over the cake, adding whipped cream or Chapman’s vanilla ice cream on the side.

Store any remaining sauce (haha) in a jar in the refrigerator and when wanting to use it again, simply warm it up.

The Very Best Pound Cake

I can’t explain to you the unbelievable flavour of this cake. We have company coming and I wanted to add this type of cake to a dessert I am also making.

It is super easy to make but WOW!

  • 4 large eggs
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1/2 cup sour cream (not the light kind)
  • 2 tsp. lemon flavour (or almond)
  • 1/2 tsp. baking powder

Preheat oven to 350 degrees. Butter and flour a 9 x 5 inch baking loaf pan.

In a medium bowl, whisk together the flour and baking powder and just set aside.

In your electric mixer, cream the butter and sugar together until really light and fluffy. Scrape the bowl down and then add the eggs, one at a time, making sure to incorporate well.

Add the sour cream and flavouring. Mix until well combined and again, scrape the bowl down.

Add the flour mixture and mix well together, scraping down a few times. Use your spatula to transfer to your baking dish. Carefully smooth the top down.

Bake for about 40-55 minutes (depending on your oven).  Should have a light, golden colour. Test with a skewer.

When done, transfer to a rack to cool down completely. Cover with wrap before the family dives in and eats it all. Will keep in the fridge for a few days.

Bring to room temperature to slice and serve.

 

Saskatoon Cheesecake Brownies

I have to put this recipe out and tell my son-in-law it is for him. He is the only person we know who goes crazy for saskatoons. Victor, this is for you.

Brownie Batter

  • 1 1/2 cups salted butter
  • 3 cups sugar
  • 1 1/2 cups cocoa powder
  • eggs, beaten
  • 1 1/2 cups flour

To make the brownies, melt the butter in a saucepan over low heat until thoroughly blended.

Remove from the heat and stir in the sugar until well mixed. Add the cocoa powder, stirring until smooth.

Add the eggs and stir well. Now add the flour and stir just until combined. Do not over mix. Pour into a prepared 9 x 13 pan.

Cream Cheese Topping

  • 2 pkgs. cream cheese, softened and cubed
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla extract

In electric mixer, place all n ingredients in the bowl and beat until smooth.

Drop by generous spoonfuls on top of the brownie mixture, followed by the sauce (recipe following). Take a butter knife and swirl the cream cheese mixture and sauce together, creating a pretty marbled look.

Saskatoon Sauce

  • 2 cups fresh or frozen saskatoon berries
  • 1 cup cold water
  • 1/2 cup sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. lemon juice

In a saucepan place the berries an 3/4 cup of water and bring to a slow boil over a medium heat, cooking for 10 minutes. Stir occasionally so as not to burn the bottom the saucepan.

Whisk briskly the cornstarch with the remaining 1/4 cup of water and then rapidly whisk into the berries.

Stir in the lemon juice, cooking until it thickens. remove from he heat. This should be the consistency of a pie filling. If you must add a bit more cornstarch.e for 45-50 minutes until the topping begins to brown  at the edges. The center will still be a bit wobbly. Remove from the oven and let set and cool for about 5 hours.

Store any leftovers in a covered container in the refrigerator for 2-3 days or in the freezer for about 3 months.

 

*Note. this recipe was in the Look magazine so enjoy.

 

 

Cinnamon Loaf With A Streusel Topping

Always looking for new and wonderful things to try, here is one you will probably really like to try….again and again.

  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 2/3 cup buttermilk

Preheat oven to 325 degrees. Line a 9″ x 5″ loaf pan with parchment paper. Set aside.

In a large bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, beating to incorporate each one well. Beat in the vanilla.

Whisk together in a large bowl the dry ingredients and alternating with the buttermilk, add the egg mixture. Set aside while you prepare the streusel.

Streusel Topping

  • 3/4 cup brown sugar
  • 2/3 cup flour
  • 1/2 tsp. cinnamon
  • 1/2 cup cold butter, cut into chunks

In a small bowl, stir together the sugar, cinnamon and flour and, with a pastry blender, cut in the butter until it looks like a bowl of large crumbs.

Now scoop one half of the cake batter into the prepared pan and smooth out, Add a layer of the streusel and then top with the remaining batter. Sprinkle the remaining streusel on top and bake in the oven for about 60-65 minutes. Test to make sure a tester comes out clean.

Cool, in the pan, for about 5 minutes before turning it out on a rack to cool completely.

The streusel running through the center of this loaf is what really makes it so perfect.

French Inspired Butter Cake

If you REALLY want to stun your dinner guests, this is the dessert to make. It  is so different and the texture is unbelievable.

 

  • 3 cups flour
  • 1 cup almond flour
  • 1 tsp. baking powder
  • pinch of salt
  • 3/4 cup softened butter
  • 1 cup sugar
  • 2 large eggs
  • 3 egg yolks
  • 2 cups whole milk (or 1 1/2 cups milk, 1/2 cup cream)
  • 1/2 cup sugar
  • 1 large egg
  • 2 egg yolks
  • 1/2 cup flour
  • 8 tsp. Frangelico liqueur
  • 1 egg yolk
  • 2 tsp. water

To start…

Preheat oven to 350 degrees.

In a medium size bowl, combine the flour, almond flour, baking powder and salt, mixing well and set aside.

Combine the butter and 1 cup sugar in a bowl and beat until creamy and light. Add the eggs and egg yolks, once at a time, and beat on low speed until well mixed. Slowly add the flour mixture, making sure it is well combined. Wrap 1/3 of this in plastic wrap and the larger portion in plastic wrap and tap each one slightly flat on top and refrigerate for about 3 hours (until firm). Now start the next step.

Filling

Combine 1 1/2 cups milk and 1/2 cup sugar in a saucepan. Cook over medium heat, constantly stirring until it just begins to bubble around the edges.

Place 1 egg and 2 yolks and the remaining milk, whisking until well combined.  Whisk in  1/2 cup flour until completely smooth. Now slowly add 3/4 cup of the hot milk into the egg mix, continuously whisking and return it to the saucepan heating for another 5-7 minutes until thickened and bubbles begin to form. Do not boil. Remove from the heat, add the liqueur and mix together. Pour into a bowl and placing some plastic wrap over the top (touching) and refrigerate for about an hour .

Continue on…

Place the rack in your oven to the  lowest position. Spray a 9″ springform pan with a no stick spray and set aside.

Roll out the larger portion to a 13 inch circle. CAREFULLY fold in half (like a pie crust) and place it in the springform pan, and unfold it, pressing it up the sides of the pan and bottom. Let any excess hang over the pan. Now spread the chilled filling into the dough. Roll out the smaller portion into an 8″ circle and set over the filling.

Before placing in the oven, mix the last egg yolk with the water and brush the top dough. If you have excess dough handing over the side, simply fold it onto the top. To make it look fancy, score a pattern on the top.

Bake for 45 minutes  and then loosely cover with foil and bake for another 15-16 minutes until the top is a lovely golden colour. Cool for 10-15 minutes and remove the sides of the pan. Refrigerate over night and serve at room temperature. Any leftovers (I doubt it) cover and place in the refrigerator.

OMG!  This, is awesome.

 

 

 

 

Fresh Lime Cake With A Salted Chocolate Glaze

Ooohhhh! This is so yummy, you won’t believe it.

Cake

  • 1 tbsp. lime zest
  • 1 cup sugar
  • 1/2 cup lime juice
  • 1/2 cup buttermilk
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1  3/4 cups flour
  • 1  1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt

Preheat oven to 350 degrees. Butter an 8 inch square cake pan and line with parchment paper before setting aside.

In a bowl, using your fingers, rub together the lime zest and sugar.  Add the lime juice, buttermilk, eggs and oil and whisk together until well combined.

In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients into the buttermilk mixture and beat in your electric mixer for 2 minutes until smooth. Pour into the cake pan and bake for 35-45 minutes until tested in the middle and is done. Cool on a rack for 10-15 minutes. Turn out to cool to room temperature.

Cake Filling

  • 2 cups white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt

In a heat proof bowl, add the chocolate wafers. Set aside. In a small saucepan, add the whipping cream and butter and warm up, stirring constantly until it reaches a simmer. Pour over the chocolate and let sit for about 4 minutes.. Add the liqueur and salt and stir with a rubber spatula until completely combined and smooth as silk. Let this sit until room temperature.

Carefully trim the edges of the cake and cut in half. Spread a generous layer of the filling on the bottom cake and then top with the other half. Reserve any remaining filling for another use (filling cookies?). Refrigerate the cake for about an hour. This should allow the filling to harden up.

Run a sharp knife under hot water and then slice the cake into 36 squares. Make sure you constantly run the knife in hot water and then dry with a paper towel. Return these back to the refrigerator.

Glaze

  • 1 cup white chocolate melting discs
  • 1 cup whipping cream
  • 2 tbsp. unsalted butter
  • 2 tbsp. Bailey’s liqueur
  • pinch of salt
  • Flaked sea salt for garnish

Repeat the steps for melting the chocolate as noted above and then allow this to cool to room temperature but still pourable. Take the chilled cake squares out of the refrigerator and place on a parchment paper lined cookie sheet. Pour the warm glaze over the top of each cake and let it run down the sides. Sprinkle a few flakes of the salt over the top. Let this set for 30 minutes, place on a pretty plate and serve.

YUM.

 

Triple Chocolate Cheesecake With an Espresso Glaze

Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?

Let’s begin – it is not difficult.

Crust

  • 1 pkg. of chocolate wafers
  • 1/4 cup granulated sugar
  • pinch of cinnamon
  • 1/3 cup unsalted butter, melted

In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.

Filling

  • 8 oz. milk chocolate, chopped
  • 4 – 250 g pkgs. cream cheese, room temperature
  • 1/2 cup sour cream, full fat
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1 tsp. cinnamon
  • 2 tsp. pure vanilla extract
  • 1 large lime, zest only
  • boiling water

Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.

In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.

Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking.  Bake in the oven for about 50-60 minutes. It should have a small giggle when you gently shake the pan. It will firm up while cooling.

Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.

Espresso Glaze

  • 4 oz. specialty dark chocolate, chopped
  • 1/2 tsp. espresso powder
  • 1/2 cup whipping cream
  • 2 tbsp. corn syrup

Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.

Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.

Garnish

  • chocolate curls, for garnish
  • fresh blackberries, raspberries for garnish
  • flaked sea salt, for garnish

Meringue Cake With Luscious Citrus Cream

  • This cake looks daunting, but it really isn’t. It is done in three steps. I will start with the Candied Peel and go from there. Are you with me?

 

Candied Grapefruit Peel

  • 1 red grapefruit, peel and juice
  • 1/2 cup sifted icing sugar
  • 1 large lime, peel and juice
  • 1/2 cup water

Blanch the peel in boiling water for about 20 seconds and transfer to a bowl of ice water immediately. Drain. Repeat this two more times making sure to use clean hot water and clean ice water each time. On the third time, drain well and now cut the peel into very thin slivers.

Combine the icing sugar,  juice and water over low heat, stirring to dissolve the sugar. Add the peel and simmer for about 23-25 minutes until the peel is translucent and the liquid is very thick. Remove from the heat and cool the peel in the syrup. Set aside.

 

Pretty Citrus Cream

  • 6 large egg yolks, at room temperature
  • 3/4 cup sifted icing sugar
  • 1/3 cup fresh grapefruit juice (red)
  • 1/2 cup unsalted butter, diced, room temperature
  • 2 limes, zest only
  • 1 cup full fat whipped cream  (36% if you can find it).
  • 2 cups fresh blackberries

Place a heat proof bowl over a saucepan of simmering water. Gently whisk together the egg yolks, sugar and juice until it will thickly coat the back of a metal spoon.

Remove from the heat and let it cool slightly (4-5 minutes). Add the butter, whisking to incorporate. Stir in the lime zest. Press a piece of plastic wrap onto the surface of the cream and place in the refrigerator for 3 hours or overnight. When ready to use, whisk the cream to loosen it up and make it easier to spread. Fold in the whipped cream until there are no white streaks visible.

Now that is done, make yourself a coffee or tea and relax. When ready to make it all together, let’s do the meringues.

Meringues

  • 6 large egg whites, room temperature
  • 1/4 tsp. cream of tartar
  • generous pinch of salt
  • 1 1/4 cups sugar
  • 1 tsp. good quality vanilla

Place the oven racks in the upper and lower thirds and now preheat to 200 degrees. Line 2 baking sheets with parchment paper and trace 2- 8 inch circles on each tray so you will have 4 equal sized meringues.

In your electric mixing bowl (cleaned and dried) add the egg whites, cream of tartar and salt and beat over medium speed until soft peak consistency. Gradually add the sugar, a bit at a time, beating until the sugar is completely absorbed, before adding the next bit.

Add the vanilla and now beat at high speed for 10 minutes until really stiff and glossy peaks form and no sugar granules remain. Take a small pinch of the meringue in your fingers to check.

Now you are ready for the last step. Put a few drops of water on the baking sheets, under the paper to hold it steady. Divide the whipped meringue into 4 and place 1/4 of it into a piping bag fitted with a large tip. Start at the outer rim of the circle and work into the center. Smooth the top with a metal off-shape spatula. Repeat for the remaining three circles.

Place the trays in the oven and bake for 1 1/2 hours. Turn off the oven and, important now, DO NOT OPEN THE DOOR FOR 2 HOURS. PREFERRABLY OVERNIGHT. Meringues are very fragile. Use immediately when read

 

Ready To Serve

Carefully peel off the parchment paper from the meringues. On your prettiest cake plate or platter, place 1 meringue. Spread with 1/4 of the whipped cream and scatter a few blackberries on the surface. Repeat for the remaining 3 layers, making sure to have a small amount for the top layer. Garnish the top with the candied peel and more berries. Refrigerate and just before serving, cut with a sharp serrated knife and serve immediately.

Take a bow and remember to chant….damn I did this.