Light Tropical Fruitcake

Brother E has been baking up a storm, using the master loaf recipe. He’s tried the ones I suggested and has even come up with a few of his own – avocado, honey and almond, banana-honey, squash… and he is thinking of some others such as salted caramel…

as for me, I thought of making it fruitcake… a white fruitcake.  Why fruitcake? and why white?

Well, since the fire that engulfed my mom’s recipes, I have been in a frenzy to find the copies that I took home with me a long time ago.  As I find them, I encode them (again) to save them… I came across a recipe for white fruitcake with the title “Cely’s White Fruitcake”.  I am presuming that it refers to her sister, my aunt, Cely.

Of course I have no permission to share that recipe but I thought I could adapt my master loaf recipe to make a white fruitcake.  And it was a success!

How did I do it?  Well, first I used butter instead of oil.  Then I substituted some of the sugar with honey.  I added cinnamon and a dried fruit mix which was soaked in my favorite rum!

The first thing to do – soak the fruits in rum… a good 3 hours before making the fruitcake, but preferably the night before.  A note on the fruits – I like a dried fruit mix instead of glazed fruits but it is the baker’s choice!  So you could use whatever fruits you like – mix dried fruits and glazed fruits… add some chopped nuts… like I said, baker’s choice!  (for this I used a tropical fruit mix – pineapple, papaya, coconut, mango…)

150g dried fruit mix (about 1 cup)
75g pitted dates, diced
3 to 4 tablespoons rum

For the fruitcake itself –

½ cup butter
½ cup sugar
1 to 2 tablespoons honey
½ teaspoon vanilla
1 egg

Beat the butter and sugar together, add honey and vanilla. Mix well then add the egg. Beat a couple of minutes.

1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
zest from 1 orange, optional
½ teaspoon cinnamon

Mix the dry ingredients together. Add to butter-egg mix alternately with

¼ cup milk

Fold in the fruit mix.

Place in a greased and lined 7×3 loaf pan. Bake in a preheated 325*F oven for about 55 minutes. Tent with foil if the top gets too browned.

Brush the loaf with rum and more rum.

The loaf can be aged with rum (keep in fridge, wrapped in foil; brush with rum once or twice a week) or it can be enjoyed sooner – immediately, that is once it has cooled.  Frankly, hubby can be impatient so I cheat.  What do I do? I slice the loaf and brush the slices with rum before serving!

Yummm!

Advertisements

Irish Cream Flan Cake

It was delicious, everyone said.  But it did not look as I thought it would.

I’d always imagined it (as I’d seen other flan cakes) as a cake with a flan layer on top.  Mine came out with a thin layer on top and some flan on the sides.  I don’t know what happened.

At least it was fully cooked this time.

The first time I tried it, a good 5 or so years ago, I ended up with a big goopy mess!  All over the floor!

I followed the recipe and baked accordingly, or so I thought.  I turned the pan over into a plate and whoosh… like a wave and into the floor!

Long story short… this flan cake is (next to the ensaymada and my mom’s apple pie) my waterloo.  But I will keep trying!

Buttermilk Coffeecake

I was able to find buttermilk last weekend. I dug up my list of to-bake recipes using buttermilk and set about choosing which recipe to make first.

Then, my brother told me that he would drop by and make me a cup of “special” coffee. “Special” because I don’t know how to brew it (it requires special equipment) but he does and he would even bring the “special” equipment over.

And before he puts down the phone, he says – I bring the coffee, you provide the cake to go with it.

Ha. This made my choice easier. Cake to accompany coffee? Coffeecake. Boom!

Now, the usual coffeecake has streusel on top. But I read somewhere that putting streusel in the middle of the cake makes it even more special, so of course that’s what I did!

For the cake:

1 1/8 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1/3 cup sugar
1 whole egg + 1 egg white
1 teaspoon vanilla
1/2 cup buttermilk

For the streusel topping:

1/3 butter, cold, cubed
1/3 cup sugar
2/3 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon salt

First make the streusel. Mix everything – by hand (literally) or using 2 knives or a pastry blender, or by processing in a good processor. Just don’t overmix. Set aside. I leave mine in the fridge while I prepare to mix the cake.

Preheat the oven to 325*F. Line the bottom of a 7 x 3-inch round cake pan.

Stir the dry ingredients together; set aside. Beat the butter with the sugar until light and fluffy. Add the egg; mix, then add the egg white and mix again. Add the vanilla. Stir in a third of the flour mixture then add half of the buttermilk. Stir in another third of the flour then add the remaining half of buttermilk. Stir in the last third of flour. Mix until just combined.

Spread half the batter into the prepared pan. Sprinkle a third of the streusel on top of the batter. (I sprinkled a tablespoon of mini chocolate chips as well.). Be careful and leave the edges without streusel. Scrape the remaining batter into the pan and sprinkle the rest of the streusel on top (might as well add 2 tablespoons of mini chocolate chips to make it consistent…

Bake for about 40 to 55 minutes, or until a cake tester comes out clean.

Enjoy with great coffee! Brother E and I had our cake with single-origin Bukidnon coffee.

Orange Loaf

We had a couple of oranges just sitting fridge. The little girl did not want juice and no one else wanted to eat them. I was getting worried that it would spoil… sooner or later…

So as usual, I looked for something to bake that would use the orange! Obvious solution, orange cake! Of course I did not ordinary orange cake, I wanted ooommmph… which meant some form of alcohol content!

I found a solution in the book “Booze Cakes”… the recipe that was entitled “Screwdriver Cupcakes”.  The original recipe used orange vodka, but i used triple sec (I did not have orange vodka on hand!)  The recipe also specified coconut but I skipped that as well.

The idea of a frosting, while tempting, was also dismissed.  I was thinking of sharing the cake with my mother and she does not appreciate frostings!  So I baked the recipe in 2 loaf pans and when they finished baking I just brushed a mix of marmalade and orange juice on top to make a sticky orange loaf!  As extra, I placed some candied orange (diced) on top of one of the loaves (this loaf went to my mom).

Hubby and the little girl loved it!  The little girl!  who often disliked any flavor other than chocolate!  The little girl asked for seconds and thirds!!!

My mom (and younger brother) loved it too!

Wow!

Also, a tip that I learned – takes more work, I know, but believe me, IT IS WORTH IT!!!!

Rub the orange zest in the sugar!!!!!!

Variations…

Variations of the same theme – black chocolate cake, strawberry frosting…

It all began when I had a lot of strawberry frosting left over.  I forgot that my recipe was for a 2-layer, 9-inch cake, and I had made a really small one for the little girl…

I stored the leftover frosting in the fridge.

The next day, early evening, hubby suddenly announces that we’re going somewhere later that evening and it would be nice if I brought something like something I baked.

Problem?  I had an hour to make something!

Solution?  Something that would mix in a flash, bake in a hurry, and cool almost instantly… mini cupcakes.  And I didn’t have to worry about the frosting since I already had the strawberry frosting in the fridge!

The batter mixed in 5 minutes.  The mini cupcakes were done in another 10 minutes.  I shoved them in the fridge to cool them.

Meanwhile I started re-whipping the frosting.  Except that I ended up with a curdled mess.  Then I started panicking.

Of course I went to trusty ol’ google, and there were lots of suggestions but I had no time!  Then, I decided to get in touch with an old cooking/baking “buddy”, crossing my fingers that she was online.

She was and she had a solution.  But I had to be content  with transforming my strawberry frosting into strawberry buttercream…

She had me pour hot water into a bowl that could fit a plate of butter cubes about 75 grams.  Throw the hot water out and wipe the damp inside of the bowl – cover the plate of butter cubes.  Trick worked!  Butter was soft in less than a minute!

Beat the butter until light and fluffy and add about 1 or 2 tablespoons of powdered sugar.  Beat some more.  Then gradually add the broken frosting – a tablespoon at a time… Voila!  Strawberry Buttercream!  A tad sweet than I preferred but it still works so –

And I still had a little strawberry buttercream left over!

The day after, hubby told me that it was the birthday of a friend and he requested a small cake to celebrate.

I baked another small chocolate cake – frosted it with truffle frosting and garnished it with what was left of the strawberry buttercream..

Until next year, when the little girl will surely ask for her favorite cake!

My next baking experiment?  Prune Chiffon Cake Roll (half roll, I mean).

B’s Special Cake

When we ask the little girl what cake she wants, she always gives the same answer –

BLACK CHOCOLATE CAKE WITH STRAWBERRY FROSTING

She is very particular too, she wants REAL strawberry frosting!

So, even if my right arm will hurt like *#&& the day after, I willingly suffer because it is what she wants on her special day.

The recipe for the black chocolate cake is a family secret – as it took me several months to get it just right!

The strawberry frosting is made with 450 grams of strawberries!!!  I experimented with the recipe for a long time, playing with the proportions until the little girl was satisfied.  She has a discriminating taste!

This year though I decided to make a few improvements…

Firstly, I made a smaller cake, a 7-inch, 3-layer round cake instead of the usual 9-inch, 2-layer round cake.  Then I added a special filling – dark choco-caramel filling.  Lastly, the finishing touch – the “My Little Pony” theme!

The finished cake was declared BEE-YOO-TEE-FOOOOL by the little girl.  And I am happy even if my arm is still and achy!

And the taste?  Whooooohooooo!  Everyone says it is sinfully delicious!

(happy, happy, happy me!)

Cashew Brittle Cake

Happy Valentine’s Day!

Hubby and I like the sentiment behind Valentine’s Day BUT we abhor the commercialism of it.  So we usually stay home – he gives me flowers and I make something special for dinner, or at the very least dessert.

So, I wanted to make something for my Valentine.  At the same time, I wanted to try and see if my little electric oven could bake a chiffon cake successfully.  Of course the cake could not be a big one, since the oven is small… and since I already knew that the top would have a tendency to “burn” I had to figure out what to do to prevent it.

First I had to choose a recipe.  All my recipes were for large tube pans and because the ratios were uneven it was very difficult to scale down even by half.  Not that I was any good in Math anyway!

So, I googled “small chiffon cake recipe” and the results were plenty… and a bit confusing… in any case I settled for this one, which I had to adapt and modify (just a little bit) because I didn’t want a coffee chiffon cake, I wanted a Dayap chiffon cake.  Dayap is the local lime.  It has a fantastic flavor and I had a difficult time finding it in the markets.  I finally found a couple of plants and after some time, managed to have reasonable harvests!!!

My modified recipe –

2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

2 egg yolks
3 tablespoons sugar
1 tablespoon fresh dayap juice
1/4 cup oil
7 tablespoons cake flour
3/4 teaspoon baking powder

Prepare everything beforehand – preheat the oven to 325*F, line a 6×4-inch round pan with greaseproof paper (I did not have a small tube pan), separate the eggs and prepare all other ingredients.

Beat the egg whites with cream of tartar until the mixture is full of bubbles.  Add sugar by tablespoon, and beat until stiff peaks form.

In a separate bowl, mix the yolks, sugar, dayap juice, oil, flour and baking powder together until just mixed.  Fold into the egg white mixture.

Pour into the prepared pan and “bang” the pan on the table once or twice to remove any big bubbles.  Bake…

Here is where it gets a bit tricky…

Within 10 minutes, my chiffon cake rose beautifully, but the top had cracked and was very very browned already.

So I switched the top heating off and moved the pan to the lower rack.  Another 20 to 25 minutes, the cake was done.  (The “black” lines correspond to the top heating element!)

Except that it got slightly deflated upon cooling…

But all is well that ends well, the cake was generally a success since hubby loved the texture!  It was a bit different from the usual chiffon cake that I make (an American recipe and a Filipino one),  Somehow it was a bit heftier but still soft and tender.

It might have been just a tad tart but with the sweet filling and caramel icing, as well as the cashew brittle garnishes, the tartness was somehow balanced.

I sliced the burnt top off, and halved the cake in the middle for the filling (to make it a 2 layer cake)

Happy Valentine’s Day, sweetie!

 

 

 

 

Chocolate Chip Cookie Cake

I first made this about 5 years ago, during the Christmas season.  That time, one recipe made 2 5.5-inch cookie cakes that I gave away as Christmas gifts, or I make for friends who gave them away.  That time also, I would drizzle chocolate on top – it looked so much nicer.

But this time, I made a larger 8-inch cake and served it plain, without drizzled chocolate.  But I put in way more chocolate chips!!!

The recipe I based this cake on is the world famous Nestle TollHouse Chocolate Chip Cookie recipe.

BUT…

(1.) I halved the recipe… AND reduced the sugar a tiny bit because –

(2.) I used 1-1/2 cups of bittersweet chips for half a recipe (instead of just 1 cup)

(3.)  I spread the cookie dough in a buttered, then papered, then buttered again 8-inch round layer pan.

(4.) I baked it at 325*F for about 22-25 minutes (might have been a bit longer because I wanted a browned top.)

The cookie cake was for hubby’s friend, whose birthday was last December.  We only celebrate now due to the hectic Christmas season giving us no time to do so…

Despite being delayed, hubby’s friends loved it!

Pineapple Cheesecake

For the last 7 years I have tried to make my sweetie a birthday cake. I usually make it on time but this year I am horribly late, which I blame on the little girl’s quarterly exams. But better late than never, right?

This year I decided on a “healthier” cake, fruit-based, and if my ancestral beliefs are true – lucky!

As a child I’ve often wondered why there were always red pineapple paper lanterns in most Chinese homes and business establishments. My mom always told me they were for good luck, though I never fully understood the reason. It only made sense to me when I was much much older, when it was explained to me that the Chinese name of the pineapple was a homonym for the words that meant ‘good luck come’. It also explained why pineapple desserts are popular in Chinese cuisine!

Anyway, for hubby’s __th (his 38th, he vehemently insists) birthday, I wish him good luck and great fortune with this Pineapple Cheesecake!

For the pineapple cake base –

Heat 1/2 cup unsweetened pineapple juice and cook until reduced by at least half; make sure there’s 3 tablespoons. Let cool. Meanwhile, preheat oven to 350*F. Line a 7-inch springform pan with greaseproof paper.

Stir together 3/4 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Add 1 egg, 3 tablespoons canola oil, 1/2 teaspoon vanilla, and 3 tablespoons pineapple juice “concentrate”. Mix well. Fold in 1/3 cup fully drained crushed pineapple.

Place batter into the prepared pan and bake for about 15 to 18 minutes or until cake tester comes out clean. Cool completely in the pan.

For the no-bake pineapple cheesecake layer –

Beat 300 grams cream cheese until light and fluffy. Add 1/3 cup sugar and mix well. Add 1/3 cup thick Greek-style yogurt, 1/3 cup sour cream, 1/2 cup whipping cream and 1 teaspoon vanilla. Mi well. Fold in 1/2 cup fully drained crushed pineapple. Pour over fully cooled cake. Chill at least 8 hours, preferably overnight.

For the pineapple topping –

In a thick-bottomed saucepan, stir together 1 tablespoon cornstarch, 3/4 cup unsweetened pineapple juice and 1/3 cup sugar. Add 1/4 cup butter. Heat over medium-low heat to a gentle boil. Simmer about 75 seconds; mixture should be thick and creamy. Remove from the heat and stir in 1 tablespoon of Caribbean rum (one with coconut overtones preferred). Stir in 1/2 cup fully drained crushed pineapple. Let cool completely. Spread a thin layer of the topping on the cheesecake. Unmold from the pan. Keep chilled.

Note – the crushed pineapple should be fully drained otherwise texture of the cake will be affected; the cheesecake layer might not set properly and the topping may turn watery (and become sauce instead of topping).

I did not spread a full layer of the topping on the cheesecake, opting instead for a decorative garnish. My reason is a personal one – I wanted enough topping left over so I could make some pineapple tartlets!

Belated Happy Birthday Sweetie!

Chocolate Cake with Chocolate Irish Cream Pudding

The easy way to do this is to use a boxed chocolate cake mix and a boxed chocolate pudding mix.

But it is just as easy to use a favorite one-bowl chocolate cake and an easy from-scratch pudding recipe such as Hershey’s Quick Creamy Chocolate Pudding, which was what I did, except that I used half a recipe (for both cake and pudding) because I wanted a small cake.  But I also wanted a little oommph for the pudding, so I made a few changes…

Prepare the chocolate cake and bake as usual.  When the cake is done, remove from the oven and poke holes in it using the handle of a wooden spoon.  Start cooking the pudding.  When the pudding is done, pour over the hole-ridden cake.  Press plastic wrap on the pudding and chill until set.

My Chocolate Irish Cream Pudding –

1/3 cup sugar
3 tablespoons cocoa
1-1/2 tablespoons cornstarch
pinch of salt
1 cup milk
1 tablespoon butter
1 teaspoon vanilla
2 tablespoons Irish Cream liqueur

Combine the sugar, cocoa, cornstarch, salt and milk in a thick saucepan.  Cook until thick and boiling.  Simmer at boiling for about 1 minute.  Remove from the heat and add the butter, vanilla and Irish Cream, mix well.

.