Text 12402, 140 rader
Skriven 2014-04-21 06:52:34 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Coffee & Cakes #3
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Just Like Entenmann's Louisiana Crunch Cake
 Categories: Cakes, Desserts, Dairy, Nuts
      Yield: 12 servings

      3 c  Cake flour; (not self
           - rising)
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      1 c  Butter; room temp
      2 c  Granulated sugar + 1/4 c for
           - sprinkling in pan
      4 lg Eggs; room temp
    1/4 c  Sour cream
      2 ts Vanilla extract
      1 c  Buttermilk
    1/4 c  Coconut flakes

MMMMM---------------------------GLAZE--------------------------------
      2 c  Confectioners' sugar
    1/4 c  Melted butter
      3 tb Heavy cream; as needed
    1/2 ts Pure vanilla extract
    1/4 c  Coconut flakes
    1/4 c  Sliced almonds

  Preheat the oven to 350øF/175øC.

  Butter and flour a tube or bundt pan.

  Sift together the flour, salt, baking powder and soda. Set
  aside.

  In a separate large bowl beat butter on medium speed until
  fluffy about 2 minutes. Add sugar and beat 3 more minutes
  until light and fluffy.

  Beat in eggs one at a time. On the lowest speed beat in
  sour cream and vanilla.

  On the lowest speed mix in 1/3 of the dry ingredients
  followed by 1/2 the buttermilk then repeat ending with the
  the last third of the flour. Don't over mix or your cake
  will be dense!

  Sprinkle the 1/4 cup of sugar over the bottom of the pan
  and shake so the sugar goes up the sides 2 - 3 inches.
  Sprinkle with the coconut flakes.

  Scoop the batter into the pan and spread evenly. Bake 55
  to 65 minutes or until a wooden skewer in center comes
  out clean.

  Cool the cake in the pan on a wire rack 10 minutes, then
  carefully turn out onto a cake dish or platter. Cool
  completely.

  To make the glaze whisk the confectioners' sugar, butter,
  milk and vanilla together. The glaze should run off your
  whisk when lifted. If needed add more milk to thin it out.

  Poke holes all over the top of the cake 1/2-inch apart
  using a skewer or toothpick. Slowly spoon the glaze over
  the top. Sprinkle with coconut and almonds.

  By: Reeni from Cinnamon Spice & Everything Nice

  FROM: http://www.recipelion.com

  MM Format by Dave Drum - 15 May 2013

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gingerbread Cake
 Categories: Cakes, Desserts, Citrus, Dairy
      Yield: 8 servings

MMMMM----------------------------CAKE---------------------------------
           Nonstick spray
  1 1/2 c  All-purpose flour
      1 ts Ground ginger
    3/4 ts Ground cinnamon
    3/4 ts Kosher salt
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Unsalted butter; in 1/2"
           - pieces
    1/2 c  (packed) light brown sugar
    1/2 c  Mild-flavored (light)
           - molasses
      1 lg Egg; beaten to blend
      2 ts Grated peeled ginger

MMMMM--------------------------TOPPING-------------------------------
      1 c  Chilled heavy cream
      1 tb Powdered sugar
    1/4 c  Store-bought lemon curd
           Fine grated lemon zest

  SPECIAL EQUIPMENT: An 8" square metal cake pan

  FOR CAKE: Preheat oven to 350øF/175øC.

  Coat pan with nonstick spray. Line bottom with parchment
  paper; spray paper. Whisk flour and next 5 ingredients in
  a medium bowl. Place butter in a large bowl. Pour 1/2 cup
  boiling water over; whisk until melted. Whisk in sugar and
  next 3 ingredients. Add dry ingredients; whisk to blend.
  Transfer to prepared pan.

  Bake until a tester inserted into center of cake comes out
  clean, about 25 minutes. Let cool in pan for 10 minutes.
  Invert onto a wire rack; let cool. Remove parchment.

  FOR TOPPING: Beat cream and sugar in a medium bowl until
  firm peaks form. Fold in curd, leaving swirls. Spread over
  cake. Garnish with zest.

  by The Bon Appétit Test Kitchen

  Bon Appétit | December 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 21 December 2013

  Uncle Dirty Dave's Archives

MMMMM

... Wine is the most healthful and most hygenic of beverages. - Louis Pasteur

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