This is a Southern specialty cake usually found at summer church suppers – and the first dessert to disappear. INGREDIENTS: 1 cup butter 3 cups sugar 6 eggs 2 2/3 cups flour 1/4 teaspoon baking soda 1 teaspoon salt 1 8 oz. container sour cream 1 tablespoon vanilla extract METHOD: Preheat oven to 350°F. Grease...Read More
This old-timey recipe for Pineapple Upside Down Cake is courtesy of a dear friend who is a retired woodsman and has quite an enviable collection of old cookbooks from the turn of the century. Larry enjoys baking in his free time using recipes from his old cookbooks. INGREDIENTS: 1/2 cup butter 1 cup brown sugar...Read More
There are many versions of this cake recipe on the internet, but I especially enjoy the version from Babbo Cookbook, by Mario Batali. It’s the perfect, not-too-sweet kind of cake to enjoy with an espresso or cup of tea. INGREDIENTS: Cake 4 eggs 3/4 cup sugar 2/3 cup extra-virgin olive oil 2 tablespoons finely chopped...Read More
This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...Read More
INGREDIENTS: Cake 2 large carrots, finely shredded or grated 1 large parsnip, finely shredded or grated 1 medium zucchini, finely shredded or grated 1 apple, tart, peeled, cored, and finely shredded or grated 1 1/4 cups all-purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 3/4 teaspoon kosher salt 1 teaspoon cinnamon,...Read More
“This was one of my childhood favorites! It’s my Grandma’s carrot cake recipe with cream cheese icing. We used to make them in little loaf pans for maximum icing coverage!” — Pastry Chef Marina Sousa INGREDIENTS: Cake 3 cups grated carrots 4 eggs 2 cups sugar 1 1/2 cups Crisco vegetable oil 2 teaspoons baking...Read More