Cachaca Pineapple Cake

Today I made Cachaca Pineapple Cake!

5 eggs, 1C butter, 1/2C sugar, 3T sugar, 2C flour, 1t ground cloves, 1/2C pineapple juice, 1/4C Cachaca, 20 oz can pineapple chunks in juice, drained

Icing: 2-3C powdered sugar, 3T pineapple juice or Cachaca or combination thereof

Preheat oven to 375.

Cachaca Pineapple Cake

Cream butter with 1/2C sugar until smooth.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Separate eggs. Stir yolks into butter mixture. Blend well.

Cachaca Pineapple Cake

Alternately blend in flour, juice, Cachaca and cloves. Blend well.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Whip whites until soft peaks form.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Beat in sugar until stiff.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Carefully fold batter into whites.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Fold in pineapple chunks.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Turn into greased tube pan.

Cachaca Pineapple Cake

Cachaca Pineapple Cake

Bake 45 minutes or until lightly browned and knife inserted in center of cake comes out clean. Cool completely. Remove from pan.

Cachaca Pineapple Cake

Stir icing ingredients until smooth and of desired consistency. Please note: after being poured on cake, icing always turns out to be thinner than it looks.

Cachaca Pineapple Cake

Cran Raisin Carrot Bread

Today I made Cran Raisin Carrot Bread!

1/4C warm water, 1/4 oz (1 envelope) dry yeast, 1/2C skim milk, 1 egg, 4T butter, 3-4C flour, enough baby carrots chopped in 1/2″ pieces to make 1/4C, 4 oz dried cranberries, 4 oz dark raisins, 1/4C brown sugar, 1t cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add 1C flour.

Cran Raisin Carrot Bread

Stir in egg.

Cran Raisin Carrot Bread

Break up the butter into small pieces. Work into batter.

Cran Raisin Carrot Bread

Add skim milk.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cran Raisin Carrot Bread

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.

Preheat oven to 350F.

Cran Raisin Carrot Bread

Punch down dough. Knead five minutes. Roll out on a flat surface that has been sprinkled with brown sugar.

Cran Raisin Carrot Bread

Work in carrots, raisins and cranberries. Roll up the dough to shape into a loaf.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Place in greased loaf pan.

Cran Raisin Carrot Bread

Sprinkle cinnamon on top.

Cran Raisin Carrot Bread

Cover pan with plastic wrap and let rise one hour. Bake 35-40 minutes or until browned and bread comes away from edges of pan.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Chocolatey Mocha Cake

Today I made Chocolatey Mocha Cake with Chocolate Peanut Butter Glaze!

2C chocolate chips, 1/2C butter, 1/3C cocoa, 3 eggs, 3/4C sugar, 2/3C brown sugar, 1 1/2C flour, 1C brewed coffee, 1/2t baking powder

Glaze: 1/3C brown sugar, 2T peanut butter, 1/3C cocoa, 6T skim milk

Preheat oven to 350F.

Chocolatey Mocha Cake

Sift together dry ingredients. Set aside. Melt 1 CUP chocolate chips with butter, coffee and brown sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir until smooth. Stir in white sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Cool 20 minutes. Beat in eggs.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in dry ingredients. Blend well.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in remaining chocolate chips.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Turn into greased 10″ round pan. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool Completely.

Chocolatey Mocha Cake

Mix glaze ingredients.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Spread on top of cake.

Chocolatey Mocha Cake

Chill 10 minutes or until set.

Chocolatey Mocha Cake

Eat.

Chocolatey Mocha Cake

Pumpkin Sour Cream Custard Cake

Today I made Pumpkin Sour Cream Custard Cake!

Cake: 1 1/2C sugar, 2C flour, 1t baking powder, 1/2C butter, melted, 3 eggs, 1/2t salt, 1/2C skim milk Custard: 1 egg, 1C sugar, 2C canned mashed pumpkin, 1 1/4C fat free sour cream

Preheat oven to 350F.

Pumpkin Custard Cake

Sift together dry ingredients, except for sugar. In separate bowl, mix 2 eggs with 1 1/2C sugar until pale and thick.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Add cooled, melted butter.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in dry ingredients.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Stir in milk. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread half of batter in greased 9″ X 13″ pan.

Pumpkin Custard Cake

In separate bowl, mix 1 egg with 1C sugar. Stir in pumpkin.

Pumpkin Custard Cake

Stir in sour cream. Blend well.

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Pumpkin Custard Cake

Spread on batter in pan.

Pumpkin Custard Cake

Pour on remaining batter. There will be a lot more custard than cake batter.

Add remaining custard. Swirl with knife a few strokes. Bake 50-60 minutes or until toothpick inserted in center of cake comes out clean.

Pumpkin Custard Cake