Posts Tagged: cake

Ricotta Orange Pound Cake

May 12, 2013 Weekend Cooking 19

Edit: I posted this weekend last year. I recently made it with lemons instead of oranges and WOW. YOU GUYS. It was soooooo good. So I’m reposting, to share again!

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By special request, and the fact I had nothing else ready to post today, here is the recipe for the Ricotta Orange Pound Cake I made over the weekend. This cake was SO EASY! And oh my gosh, the flavor is fantastic, the cake has just the right consistency…. You can’t ask more of cake. You can probably tell I used my springform pan and it worked beautifully.

Ricotta Orange Pound Cake
Adapted from Laura’s Sweet Spot

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar
1 orange, zested (OR lemon)
3 large eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto (or 1/2 tsp almond extract) (I used the almond extract)

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter.

In a medium bowl combine the flour, baking powder, and salt. Stir to combine; set aside.

In bowl of electric mixer, measure out sugar and rub orange zest into sugar with fingertips. Add butter and cream together until fluffy, about 3 minutes. Add ricotta and continue to cream, until well incorporated and light, about 2 minutes or so.

With the machine running, add the eggs 1 at a time, mixing one full minute after each. Add the vanilla and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Et voila! Enjoy!

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Weekend Cooking – Cranberry Shortbread Cake

November 23, 2012 Weekend Cooking 12

This cake. This. Cake. Oh my gosh, y’all. I have a new favorite cake. It’s so easy to make (don’t let the long recipe fool you!), so very tasty (especially with a lot of whipped cream on top *drool*), and did I mention it’s tasty? Because it is. This cranberry filling makes it so holidayish! I can’t wait to make it again. And I think I’m going to try it with raspberries. Like, very soon.

Cranberry Shortbread Cake

Adapted from Singleton in the Kitchen 

For the Jam Filling:
1 large navel orange
about 1/4 cup of orange juice
1 12-ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
1 cup plus 2 teaspoons sugar
1 large egg
1 teaspoon pure vanilla extract

To Make the Jam Filling:

Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes — if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup — and pour it into the pan.

Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it — if it’s too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)

To Make the Cake:

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and smooth. Add 1 cup of sugar and continue to beat until it dissolves into the butter. Reduce the mixer speed to low and add the egg and egg yolk and, beating until they too are absorbed. Beat in the vanilla. Add the flour mixture, mixing only until it is incorporated; since this is a delicate dough, one that should not be over beaten, you might want to finish mixing in the flour by hand using a sturdy spatula. You’ll have a thick dough, one that is quite malleable.

Turn the dough out onto a smooth surface and gather it together in a ball, then divide in half and pat each half into a disk. Wrap the disks in plastic and refrigerate them for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)

Getting Ready to Bake:

While the dough is chilling, center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat.

Work with one piece of dough at a time. For the bottom layer, either roll out the dough to size between two pieces of plastic wrap — it’s an easy enough dough to roll — and lay it in the pan, or put the dough in the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.

Unwrap the second piece of dough, but leave it on the plastic. Press and/or roll it until it is just the diameter of the pan. Carefully lift the dough and invert it on the filling, lift off the plastic and use your fingers to even it as necessary so that it covers the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining 2 teaspoons of sugar.

Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan and let cool to room temperature.

This is my first post for the Holiday Pin It and Do it.

Hurrah!

See Love, Laughter and Insanity to join in. It’s always a lot of fun!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking: Strawberry Cake

May 9, 2010 Miscellaneous, Weekend Cooking 11

When I was growing up, there was a cookbook that was The Go-To-Cookbook for not only my grandmother, but just about every other woman of her generation in our area, that she ALWAYS used.  It is one of those compilation cookbooks, like the kind you buy from your church or local fire department when someone is trying to make money.  I still have my grandmother’s copy, more for sentimental reasons (and a couple of the recipes she marked as “good”, than to actually use.  I’m a child of the 21st century, I need pictures with my recipes! (And I am so kidding there).

However, there is one recipe in particular that I turn to the Home Demonstration Club’s Cook Book for.  And that is Strawberry Cake.  Just opening the cookbook to that page is a bittersweet experience, for here the pages are marked with other baking attempts by me and my grandmother.  It makes me feel all the more closer to her, especially now that she’s gone, and it seemed fitting to make the cake for Mother’s Day.

Strawberry Cake

Sift together:

  • 1 pkg of white cake mix
  • 3 tablespoons of flour
  • 1 pkg. of strawberry jello

Mix:

  • 4 whole eggs
  • 1 cup cooking oil
  • 1/2 cup drained strawberries

Add liquids to dry ingredients.  Mix well and bake in greased, floured pan 30-40 minutes at about 325 degrees.

ICING:

Cream together; 1 pound of sifted confectioner’s sugar and 1 stick of margarine.  Add 1/2 cup drained strawberries and spread.

Happy Mother’s Day to all you mama’s of little ones, big ones, furry ones, and ones that aren’t even yours but you take care of anyway.

weekendcooking

Weekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking – Getting ready for the readathon!

April 4, 2010 Miscellaneous, Weekend Cooking 5

If there is one thing I forget to do before the readathon, it is to make delicious snacks!  Last time, there were some wonderful sounding things baking in ovens across book-blogland ( I know, because I twitter.  Why are you not twittering already?) and I was smacking my forehead for my lack of foresight!

Not this time!  I will be ready!

A quick search of Tastespotting for snacks brings back a ton of wonderful looking snacks.  Really, it’s hard to pick! And I need a nice balance of sweet and salty.  Plus an easy to cook and easy to please the babies dinner.  In planning my attack, here are a few of the recipes I’m thinking of making, come Friday night.

For energy, I am definitely making this granola.  I love, love, love granola and a granola with orange and cranberry in it?  I am SO. THERE.   I also plan to try VERY new to me roasted chickpeas.  Many posts on Taste spotting claim they are better than popcorn, which is big words in our house.  We have been known, on occasion, to have popcorn for dinner.  *gasp*  As for the sweet, I’m thinking cookies.  And cookies only mean one thing. Chocolate. Chips.  I don’t have a go-to recipe for chocolate chips yet, so I’m thinking of trying this one out.   It claims to be the perfect one.   I’m still searching for the perfect chocolate chip recipe, so hopefully this is it!  Do you have one you can share?  I’ll love you forever.  Of course, I may got with the ol’ roll-of-cookie-dough route that has worked decently well in the past!  Depends on how motivated I am.

Lastly, I’m going to make a classic.  My grandmother’s pound cake.  I’ve had a craving for it the last few weeks and my wonderful aunt had kept the recipe.  It’s in my grandmother’s handwriting and EVERYTHING.  Makes me tear up just looking at it.  Want to see?

Click to see larger

Pound Cake

  • 2 sticks of butter at room temperature (she notes to use Land of Lakes)
  • 2 ice cream scoops of Criscoe (beat) (note, my grandma had a small ice cream scoop!)
  • 3 cups of sugar (beat)
  • 3 cups of Plain flour
  • 1 cup of buttermilk (beat with mixer, alternating with flour and sugar)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon
  • 5 large eggs.  Beat after adding last egg.

Grease and flour a pan (tube). ( I am not sure what she means by tube.  I’m going to use her old bundt pan).  Bake at 350 degrees for hour, using bottom rack.

Sounds kinda decadent, right?  It’s delicious and seems a fitting tribute to make the pound cake of the woman who got me addicted to reading in the first place.  I love the way she wrote out her recipe, with ingredients and directions kind of all rolled into a lump.  Practical.  That was my Mama.  This is a really, really old recipe.  I think it is the recipe my great-grandmother used, but I’m not totally sure.  It’s the recipe Mama always used whenever she made pound cake.

So what kind of goodies are you going to make next weekend for the readathon?  What do you like to munch on while reading?

weekendcooking Weekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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