Today I made Pineapple Shortcake!
1 1/2C flour, 1t baking powder, 1t baking soda, 1C brown sugar, 1/2t salt, 1/2C butter, 1C pineapple juice, 20 oz can crushed pineapple, very well drained, 4C confectioner’s sugar
Preheat oven to 350F.
Cream butter with brown sugar until creamy. Sift together dry ingredients; add them to butter mixture alternately with juice, 1/4 cup at a time, beginning and ending with dry ingredients. Spread into greased 9″X13″ pan. Bake 25-30 minutes, or until lightly browned and cake moves away from edges of pan.
Cool 20 minutes. Cut cake in half width-wise while still in pan. Remove one half to a large plate or platter. Blend pineapple and confectioner’s sugar. Spread half of this onto cake on plate.
Place second half of cake onto the first half. Spread on remaining pineapple topping. Sift additional confectioner’s sugar on top.
Today I made Raisin Cake!
1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 1 1/2 cup raisins
Preheat oven to 350F. Add eggs, and beat well. Sift flour with baking powder, and add alternately with milk to butter mixture, beginning and ending with flour. Blend in raisins. Pour into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.
Today I made Pecan Cake!
1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 7 oz whole pecans, chopped
Preheat oven to 350F. Cream together butter and sugar.
Add eggs, and beat well. Sift flour with baking powder,
and add alternately with milk to butter mixture, beginning
and ending with flour.
Blend in pecans.
Turn into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.
Today we made Flourless Chocolate Cake (Nigella Lawson’s)!
250g (8.9 oz) high-quality chocolate, 125g (4.5 oz) butter, 4 eggs, separated; 100g (3.6 oz), caster (superfine) sugar, 2 whole eggs, 75g (2.7 oz) caster (superfine) sugar, zest of one large orange, splash or two of cointreau or other liqueur (optional)
Preheat oven to 350F. Melt chocolate. Turn off heat. Add butter.
Stir until butter is melted. Set aside. Whisk 4 egg whites until frothy.
Add 100g sugar, one Tbs at a time.
Beat until whites are “firm and glossy, but not stiff and dry.” In separate bowl, whisk together 2 whole eggs, 4 yolks and 75g sugar.
Add orange zest. Splash in cointreau, if desired. Pour in chocolate mixture. Blend well. Fold in whites until just blended.
Cut parchment paper to fit bottom of ungreased springform pan. Insert paper. Pour in batter.
Bake 30-35 minutes, or until top acquires flaky coating.
Remove from pan. Cool. Eat. (Nigella tops hers with whipped cream.)