Category Archives: Cakes

Because Cake is an entity in its own right

Carrot Cake

I went to make a Carrot Cake this morning and do you think I could find my faded, tattered recipe in the recipe box? NO! So the search began: Did I tuck it into a cookbook? Is it by my computer in the stack of “To Be Entered” recipes? Did a search on my site, plus a search on my old site to no avail. Now I am pulling my hair out because Carrot Cake is one of the family favourites and we are celebrating three birthdays this weekend! Dejected I went down to the kitchen prepared to pull out my Better Crocker cookbook (though I suspect Carrot Cake is missing from there too as I think I tore it out and gave it to someone O.o) and lo and behold! Seems I made a Carrot Cake not too long ago because the tattered old recipe card was just chillin’ in the recipe holder my oldest daughter made for me a gazillion years ago!
Catastrophe averted but I think I am going to enter that recipe right NOW so I don’t have to go through this again!

4 Eggs, well beaten
2 cups Sugar
1 1/2 cups Vegetable Oil
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
Pinch of Nutmeg
Pinch of Cloves
1 1/2 teaspoons Vanilla
3 cups Carrots, raw, grated
1 cup Raisins (optional)
1 cup Walnuts, chopped (optional)
Cream Cheese Frosting
1/2 cup soft butter
4 ounces Cream Cheese, softened
1 1/2 – 2 cups Icing Sugar, to right consistency
1 teaspoon Vanilla
1 teaspoon Lemon Juice

Preheat oven to 350F.
Lightly spray a 9X13 (4l pan) with vegetable oil spray and line bottom only with baking paper.

Sift flour, baking soda, cinnamon, nutmeg and cloves together in a mixing bowl.
In large mixing bowl beat egg and sugar on low speed until combined then increase speed to medium and beat for a couple of minutes until smooth and foamy.
Stir in dry ingredients on low speed until all flour is incorporated then increase speed to medium and beat for 2 minutes.
On low speed, stir in grated carrots, vanilla and, if using, raisins and chopped walnuts.
Pour batter into prepared pan and bake in 350F oven for 30 – 40 minutes, until golden and a pick inserted in centre comes out clean.

Remove from oven and let sit, in pan, on cooling rack for 10 minutes.
Turn out onto wire rack, peel off baking paper and cool completely.

While cake is cooling prepare the Cream Cheese Frosting:
In large mixing bowl combine the cream cheese and butter; beat on medium speed until smooth.
Stir in icing sugar a cup at a time, adding vanilla and lemon juice after the first addition, then adding enough icing sugar to preferred consistency.

Frost Carrot Cake with Cream Cheese Frosting when cake is completely cooled.

*I split my cake in two, add a layer of custard or icing in the middle the frost all over and add a piped border.



Luke’s Boiled Fruitcake

From whence this recipe originally comes from, I do not know. I got the recipe from my mother in law quite a few years ago and make it twice a year: Luke’s birthday and Christmas. I think traditionally Luke would have it with custard but we don’t have that readily available at our grocery stores and I don’t make it well! I usually give it a light drizzle of plain icing but I think it needs a little something more….will keep you posted on what I decide to top it with.

Luke's boiled Fruitcake
Luke's beloved Boiled Fruitcake - not just for Christmas!

1/2 lb (1 cup) Butter
1 cup Brown Sugar
1 lb (2 cups) Mixed Fruit: sultanas, raisins, currants, mixed peel, glace cherries, chopped
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Allspice
1/2 teaspoon ground Nutmeg
2 teaspoons Vanilla
2 Tablespoons Bundy Rum or Capt Morgan’s Spiced Rum
1 teaspoon Instant Coffee Granules
1 cup Water
2 Eggs, well beaten
2 cups Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt

Combine from Butter to Water ingredients in medium size saucepan; bring to a boil then simmer for 10 minutes.
Remove from heat and cool.
Meanwhile, combine flour, baking powder and salt in small mixing bowl; set aside.
Prepare a 10″ (25cm) springform pan by spraying with vegetable oil spray.
Preheat oven to 300F (150C)
When fruit mixture is cool, stir in eggs and dry ingredients, stirring until well combined.
Pour batter into prepared pan and bake in moderate oven for 1 1/2 hours.
Remove from oven and cool in pan, on wire rack for 30 minutes.
Remove sides from springform pan, slide cake off base to wire rack and cool completely.


Lemon Supreme Cake

Lemon Supreme Cake
Lemon Supreme Cake

2 – 8″ Round Layer Cakes
1 cup Lemon Pie Filling

1/2 cup Butter, slightly softened
1/2 cup Cream Cheese, softened
1 teaspoon Vanilla
3 cups Icing Sugar
1 – 3 teaspoons Milk

Coconut to garnish – optional

Make a 2 Layer Round Cake recipe, adding just a hint of Lemon Flavouring to your batter
Bake as directed; remove from oven, let stand in cake tins for 10 minutes.
Turn cakes out onto cooling racks to cool completely.
When cool, using a serrated knife, gently trim the tops off to form flat even cakes.

Meanwhile, cream butter on medium speed until smooth.
Add cream cheese and continue creaming until no lumps remain.
Add icing sugar, one cup at a time, beating well after each addition; Stir vanilla in after the first cup of icing sugar.
Add a bit of milk to right consistency, then beat on medium speed until smooth and shiny.

Assembling the Cake

Place one of the layers on serving platter.
Top with Lemon filling, spread almost to the edge of the cake.
Top with second layer of cake.
Carefully spoon on 1/2 of the icing, gently push to the edge and ice the sides of the two layers, filling the gap in between the layers with icing.
Spoon the rest of the icing onto the cake and gently spread over the top to create a swirled pattern.
Press shredded coconut onto the sides of the cake.

Refrigerate leftovers in airtight container for up to 3 days.

Black Forest Cupcakes

Cupcakes are just so much easier to serve and every bit as good as the original Black Forest Cake

A wonderful combination of Dark Chocolate and Cherries

1   2-layer Chocolate Cake Mix (I used Devil’s Food Cake)

1 (540ml can) Cherry Pie Filling

1/3 cup Kirch (Cherry Brandy)

500 ml Whipping Cream
3 Tablespoons
1 teaspoon Vanilla

1/3 cup Chocolate Shavings ( I buy a 200gm Dark Chocolate bar and pare shavings with a clean vegetable peeler)

Preheat oven to 350F.
Line muffin tins with paper liners; set aside.

Prepare Chocolate Cake mix as directed on package.
*I subbed in 2 Tablespoons Black Coffee for some of the water
Divide evenly into prepared muffin tins.
Bake for 18 – 23 minutes or until pick inserted in the middle comes out clean.
Remove from oven and cool in tins on wire rack for 10 minutes before turning out and cooling completely.

Pour whipping cream into a  very clean mixing bowl; beat on a lower speed for a few minutes until cream starts to thicken.
Increase speed to med-high, add icing sugar,  a Tablespoon at a time followed by the vanilla.
Increase to high speed and beat until thick and peaks form when the beater is lifted.

Using a serrated knife, cut a cone of cake from the top of each cupcake; reserve the cupcake cone for later. (I cut the tip off each cone so I could it more filling in the cupcake)
Sprinkle a bit of kirsch into the cupcake hole.
Spoon in about a Tablespoon of cherry pie filling.
Place cupcake top back on top and press slightly to fit.
Spoon prepared Whipped Cream into a large, clean piping bag fitted with a large open star tip.
Pipe a large rosette of whipped cream on each cupcake.
Top each cupcake with a cherry.
Sprinkle with chocolate shavings.
Serve immediately.

These will store well in a FridgeSmart® Medium Long container (both vents closed)

Farmhand Cake

I have been making Farmhand Cake for years! I started making it for Girl Guide camps and soon it was accompanying us on all our family camping trips and picnics!

Simple Farmhand Cake

1 cup Butter
2 cups Sugar
4 – 6 Eggs (depending on size of eggs)
1 1/2 teaspoon Almond Extract
1 teaspoon Vanilla
2 cups Flour
pinch of Salt
2 – 3 cup Fruit Pie Filling

– Apple Pie Filling, Cherry Pie Filling, Blueberry Pie Filling, 6 Passion Fruit, Lemon Curd

Preheat oven to 350F.
No need to grease Jelly Roll pan, but get it out now and have it ready.

In large mixing bowl, cream butter and sugar until light and fluffy.
Add well beaten eggs, one at a time and continue beating.
Stir in  flavourings.
Stir in flour and salt; beat well, until smooth and creamy looking.

Spread 1/2 to 2/3 of batter over the bottom of an ungreased jelly roll pan.

Top with Fruit Filling – Apple Pie Filling, Cherry Pie Filling, Blueberry Pie Filling, 6 Passion Fruit, Lemon Curd or fruit filling of your choice, being careful not to mix the two together.

Spoon dollops of remaining batter on top and spread out as evenly as possible.

Bake in 350F oven for 30 to 40 minutes (start checking it at 25 mins) or until the top feels dry to the touch and springy.

While still warm, sift a little icing sugar over top of cake OR mis a small amount of milk and icing sugar into a thin glaze and drizzle over top.

To store – Do NOT cover – Just leave in pantry, will keep for one week. <—NOT, it will be well and truly gone before a week is up!