Irish Tea Cakes

♣ Irish ♣ Tea Cakes
Ingredients:
3 eggs, separated and at room temperature
1/2 cup sugar
2/3 cup sifted cake flour
a pinch or 1/8 tsp. cream of tarter
1 teaspoon pure vanilla extract
4 tablespoons melted butter, cooled
Method:
Preheat oven to 350° F. Grease and flour 12 muffin cups.
Beat egg yolks for 1 minute.
Gradually add sugar and continue beating for 4 minutes.
Beat egg whites until foamy.
Add a pinch of cream of tartar.
Beat until stiff peaks form.
Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds.
Add butter, mixing gently until blended thoroughly.
Spoon into prepared muffin cups, filling half full.
Bake for 15 minutes in a pre-heated 350° F oven.
Cool in pan for 10 minutes then turn out onto a rack.
Filling:
1 cup heavy whipping cream
1/4 cup powdered/confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup orange marmalade
Method:
Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend.
To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.

Preacher's Cake

Preacher's Cake
Cake Ingredients:
1 to 1-1/2 cups granulated sugar, depending on how sweet you like it
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup walnuts or hydrated raisins
1, 20 ounce can crushed pineapple - undrained(I use pineapple in it's own juice)
Directions for Cake:
Pre-heat oven to 350° F.
Combine dry ingredients then add remaining ingredients and mix by hand.
Bake in a 9 x 13 prepared pan and bake in a pre-heated 350° F oven for 30-45 minutes.
Do not over bake or the consistency will be more dense and heavy.
Frosting Ingredients:
1, 8 ounce pkg. cream cheese, softened
1-3/4 cups powdered/confectioners' sugar
1/4 cup butter or margarine, room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Note: I like to kick this recipe up a notch by replacing the vanilla extract with 2 teaspoons Brandy or Whiskey or Frangelico or whatever you enjoy :D
Directions for Frosting:
With a mixer, blend ingredients well and spread on a cooled cake.
If you are concerned about caloric intake, then sprinkle top of cake with powdered sugar.
This is a NO milk, NO butter or oil cake recipe.
Note: You can add other fruits or coconut if you wish. Some options are dried cranberries, currants, a tub of mixed dried fruit, fresh blueberries or semi-sweet mini chocolate chips.
Here is a lovely Buttercream Frosting:

1 cup butter, softened

3-1/2 cups confectioners' sugar

1 teaspoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Method:
In a bowl combine butter, sugar and salt. Beat until well blended.
Add milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

The Best Irish Apple Cake

The Best Irish Apple Cake

Ingredients:
For Pastry:
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
8 tablespoons butter
1/2 cup granulated sugar
1 egg, beaten
1/2 to 2/3 cup milk
For Filling:
2 apples, Granny Smith or Cortland work well in this recipe
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
For Glaze:
1 egg, beaten
Method:
Preheat oven to 350° F
Mix the flour and baking powder in a bowl. With a pastry cutter or your fingers blend in the butter with the flour until it gets to the consistency of breadcrumbs.
Add 1/2 cup of granulated sugar.
Mix in egg and about a 1/2 cup of milk to form a soft dough.
Use more milk if necessary. Divide in two.
Spread half the dough onto a greased 9" round ovenproof plate.
Work it with your fingers to cover the plate.
Peel, core and chop/slice the apples.
Place them on the dough covered plate.
Mix cinnamon with 2 tablespoons of light brown sugar and sprinkle over the apples.
Roll out the other half of the dough. Use it to cover the apples pressing down on the edges to seal.
Cut a slit in the top crust. Brush the top with the beaten egg wash.
Bake in the oven for 40 minutes or until cooked through.
Serve warm.
Sprinkle a little confectioners' sugar on top and a goodly dab of whipped cream.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Recipe courtesy Emeril Lagasse, 2002
Ingredients for Cake:
1 stick plus 2 teaspoons unsalted butter
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
2 tablespoons water
Method:
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes.
Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Serve warm.

Christmas Cake from Norway

Recipe makes 1 - 11 inch loaf pan

Ingredients:

• 1 cup white sugar
• 3/4 cup butter
• 2 eggs + 1 egg yolk
  
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk, homogenized
  
• 1/2 cup raisins, soaked in boiled water with a good splash of Rye
• *If you don't want raisins then candied fruit can be substituted.
  
• 1/2 teaspoon lemon or vanilla extract
• 1 tsp. cardamom or 1/2 teaspoon cardamom flavored extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 11 inch loaf pan.
3. Cream the butter or margarine and the sugar until light and fluffy.
4. Add the eggs and egg yolk, one at a time beating well after each one.
5. Stir in the milk, lemon/vanilla and cardamom flavourings.
6. Stir in the flour and the baking powder.
7. If you don't want to soak the raisins then toss them in a little flour and stir them into the batter.
8. Pour the batter into a prepared pan.
9. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.

Chocolate Espresso Torte

Chocolate Espresso Torte

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbsp.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbsp. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with pan liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.

Turn the mixer to low and mix in the butter-chocolate mixture.

Turn off the mixer.

Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.

Cool in the pan on a rack for 10 min.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Source: Fine Cooking Magazine

Eggnog Pound Cake

Eggnog Pound Cake

1 cup sugar

1/2 cup butter or margarine, softened

2 tablespoons rum or 2 teaspoons rum extract

1 teaspoon vanilla

5 egg yolks

1-3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup milk

	Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
	Beat sugar, butter, rum, vanilla and egg yolks in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder, salt and nutmeg alternately with milk on low speed. Pour into pan.
	Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; Remove from pan. Cool completely on wire rack. Store covered at room temperature up to 2 days.

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Nutritional Information

1 Serving: Calories 180 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 250 mg; Total Carbohydrate 24 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 6 %; Iron 4 % Exchange

Basic Butter Cake

Basic Butter Cake

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

Ingredients:

2 cups	all-purpose flour
2 teaspoon	baking powder
1/4 teaspoon	salt
3/4 cup	whole milk
1-1/2 teaspoons	pure vanilla extract or 1 tsp. pure almond extract
1-1/4 cups	sugar
3/4 cup	butter or margarine, softened to room temperature
3 large	eggs

Directions:

1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper, combine flour, baking powder, and salt. In cup, mix milk and vanilla; set aside.
3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low and add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pans. Bake 40 to 45 minutes for 13" by 9" cake, 23 to 25 minutes for 8 and 9 inch layers, or until toothpick inserted in center of cake comes out clean. Cool in the pans on a wire rack for 10 minutes. With a knife, loosen sides of cake from pans and invert onto wire rack to cool completely.

Norwegian/Scandinavian Apple Cake

Serves: 6

Ingredients: 3 Tbsp. milk 3 eggs, large 1/2 tsp. vanilla extract 1 tsp. almond extract 1-1/2 cups all-purpose flour a pinch of cardamom 3/4 cup granulated sugar 1 tsp. baking powder 1/4 tsp. salt 3/4 cup or 1-1/2 sticks butter, softened 2 large baking apples, peeled, cut in half horizontally and cored 1/2 cup strawberry, raspberry or lingonberry jam Confectioners' sugar, for dusting Extra butter and flour, for greasing and flouring pan Garnish with whipped cream

Directions: Preheat oven to 350 degrees F (180 C). Butter an 8 or 9 inch springform pan and lightly dust with flour. In a bowl, combine milk, eggs, vanilla and almond extracts and mix well. In a separate bowl, combine the dry ingredients and add the softened butter and half of the milk-egg mixture to the dry ingredients. Using an electric mixer at low speed, blend until the dry ingredients are moistened, about 1-1/2 minutes. Using a spatula, scrape down the sides of the bowl. Add the remaining milk-egg mixture and mix at medium speed for 2 minutes. Pour the batter into the pan. Carefully place the apple halves, rounded side down and flat side facing up, in the pan. Spoon 1-1/2 tablespoons of the strawberry, raspberry or lingonberry jam into each of the apple holes, where the apple cores once were. Bake the cake for 45-50 minutes, or until it is golden brown and a wooden skewer or cake tester inserted into the middle of the cake comes out clean. Remove cake from the oven and place on a rack to cool in pan for 20 minutes. Run a thin knife or a rubber spatula around edge of cake in pan, and then release sides of springform pan. Let cake cool on rack completely. When cake has cooled completely, lightly dust top with confectioners’ sugar before serving. Slice in wedges and serve with whipped cream, if desired. Makes 6-8 serving sized pieces. Lingonberry: Lingonberries are a member of the cranberry and blueberry family. This tiny Cowberry grows wild in the mountainous regions of Scandinavia, Russia, Canada and in the state of Maine in the United States. The tart red berries are available fresh only in the regions where they are grown. They can be purchased as sweet sauces or preserves and jams, and make excellent accompaniments for pancakes, crêpes, puddings, etc. The name "lingonberry" originated in Sweden and is used in Canada and America.

Easy Peasy Rum Cake

This is a variation of the classic 'Bacardi' Rum Cake that made the rounds of potlucks in the 1980s. I like the addition of banana instant pudding, which adds a subtle rich flavor. For best results, look for a cake mix that doesn't have pudding added.

Ingredients:

• 1 cup chopped walnuts
• 1 (18 ounce) package yellow cake mix
• 1 (3 ounce) package banana instant pudding mix
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup butter
• 1/3 cup dark rum
• 3/4 cup sugar
• 2 Tbsp. water

Preparation:

Preheat oven to 325 degrees F. Butter a 10" bundt pan with UNSALTED butter (if you use salted the cake will stick). I like to flour my bundt pan. Sprinkle nuts into pan and set aside.

In large bowl, combine cake mix, pudding mix, rum, eggs, milk, and oil and beat until combined.

Then beat at medium speed for 2 minutes, scraping sides of bowl occasionally. Pour batter over nuts in prepared bundt pan. Bake at 325 degrees F for 55-65 minutes, until cake starts to pull away from sides of pan.

While cake is in the oven in the last 15 minutes, make the syrup. Combine 1/4 cup butter, 1/3 cup dark rum, 3/4 cup sugar, and 2 Tbsp. water in a large saucepan. Bring to a boil and boil slowly for 2 minutes. Be careful, because the rum can cause the mixture to ignite. DO NOT spill any of the glaze on the stovetop.

Remove cake from oven and use a long wooden skewer to poke holes in the cake. Slowly and evenly spoon 3/4 of the hot syrup over the cake. When the syrup has been added, let the cake stand on the wire rack for 30 minutes, then loosen edges with a long thin spatula and turn cake out onto serving plate. If necessary, reheat remaining glaze carefully over very low heat and brush over top and sides of cake. Cool completely, then serve.

Serves: 12-16