All Entries in the "Cakes" Category

Apple Cake

Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.

You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.

Ingredients

3/4 cup all purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs
1/2 cup vegetable oil
1 cup brown sugar, lightly packed
2 teaspoons vanilla
2 cups grated apples
1/2 cup chopped walnuts

Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.

Yield: 20 servings

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April 13, 2012 | Suanne | Comments 0

Black Bottom Banana Cake Squares

Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.

Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.

This Black Bottom Banana Cake Squares are very moist. The cocoa adds the chocolate flavour without adding extra sweetness.

Ingredients

1 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
6 bananas, mashed
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/3 cup cocoa powder

Source: Hospitalilty: Cooking the Doukhobor Way

P/S: You can halve the recipe easily and bake in a 8″x8″ square pan

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March 22, 2012 | Suanne | Comments 3

Cupcakes with Fresh Fruit Icing

The dessert for the Valentine’s Day seniors kitchen is Cupcakes with Strawberries Icing.

You may use other fresh fruit like raspberries or blackberries for the icing.

Ingredients

1 cup unsalted butter, softened
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
zest of 1 lemon
1/4 cup milk

Glaze

1 1/2 cups berries
1 1/2 cups confectioners’ sugar, sifted

Source: from Jamie Oliver.com

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February 23, 2012 | Suanne | Comments 0

Gingerbread Snacking Cake

For dessert, Michelle prepared a recipe from Martha Stewart for the South Arm Seniors Kitchen. This cake has the elements of gingerbread which fits for the season.

This Gingerbread Snacking Cake freezes well. You can serve this cake with a dollop of whipped cream or ice-cream for a treat. The aroma of molasses filled the kitchen while the cake is baking. This cake is light and fluffy.

Ingredients

1/2 cup unsalted butter, plus more for greasing pan
2 1/2 cups all-purpose flour, plus more for dusting pan
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup dark brown sugar
1 cup molasses
1 tablespoon freshly grated ginger
2 large eggs
icing sugar for garnishing
whipped cream or ice-cream for topping

Source: this recipe is adapted from Martha Stewart

Serves 12

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December 31, 2011 | Suanne | Comments 2

Lemon Crunch Cup Cake

Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.

This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.

Ingredients

1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup buttermilk
1 cup chopped walnut (optional)
grated rind from 2 lemons or oranges

Topping

3/4 cup granulated sugar
juice of 1 lemon or orange

Source: Marian

Yield 12 cup cakes

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May 28, 2011 | Suanne | Comments 0

Blueberry Boy Bait

When I posted a deal on organic blueberry on my facebook ($1.69 per pound), my friend, Jess suggested me to bake a Blueberry Boy Bait. I was fascinated with the name and did a search on the internet. Here is what I found from www.cookscountry.com.

In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys–one bite and they were hooked. Topped with cinnamon-sugar and loaded with blueberries, it straddled the divide between coffee cake and dessert cake.

The Blueberry Boy Bait is indeed moist and tender. The cinnamony crust on top gives a contrast of texture with a light crunch. I love the aroma of cinnamon that fills the kitchen during baking.

You can make the Blueberry Boy Bait using fresh or frozen blueberries. If you use frozen blueberries, do not thaw them or else the cake will be stained with blueish color.

Ingredients