Banana Raisin Cake

I was busy baking this afternoon because my son was having a friend over.  I had 4 leftover bananas, so I decided to  a cake.  I used raisins instead of walnuts.  This cake is rich enough to serve without frosting.  3 kids thumbs up!





1/2 cup softened unsalted butter
1 cup sugar
1 room temperature egg
4 mashed ripe bananas
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 cup raisins

• Cream together butter and sugar.  Add egg and beat until light and fluffy
• Add bananas and baking soda.  Let sit for 2 minutes
• Add in flour, salt and spices.  Mix until combined
• Fold in raisins
• Using a 9 x 13 inch baking pan, spray with nonstick baking spray.  Add cake mixture and bake at a 350 degrees until a toothpick inserted in the middle comes out clear.  40-50 minutes

-Queenie Cuisine

Cranberry Christmasy Cake

I know,  I am posting this a week to late.  I made it the morning before Christmas, and served it later in the day when my family got together with my grandmother.  It was a huge hit!  This recipe uses no baking soda or baking powder.  Instead, follow the steps perfectly, and the eggs will act as the leavening agent. It will not rise as high as a regular cake.  The main recipe came from blogger Barefeet In The Kitchen.  (A great blog sight I might add!) 

3 eggs
2 cups sugar
3/4 cup softened butter
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries, cut in half

• Preheat oven to 350 degrees
• Using a mixer, beat the eggs and sugar for 5 to 7 minutes. (must be slightly thickened, and almost doubled in size)
• Add the butter and vanilla, and mix for two more minutes
• Stir in flour until just combined
• Add cranberries and stir
• Spread mixture on a buttered and floured 9 x 13 baking pan
• Bake for 40+ minutes, or until toothpick inserted near the center of the cake comes out clean
• Cool on a baking rack

-Queenie Cuisine

Honeydew Bundt Cake

 I can safely say that I have never had honeydew cake before.  I found a recipe, and changed it to lower the calories.  First,  I substituted half of the oil for unsweetened applesauce, and second,  I lowered the sugar content from 2 cups to 1 1/4.  Honeydew melon is sweet enough, without adding all of that sugar.  I mixed everything in the blender, thus using less bowls.  For the glaze,  I used a potato masher, and mashed up the remainder of the melon.  I then added some powdered sugar to form a lumpy, "liquidy" glaze.

2 cups pureed honeydew melon
3 eggs
2 teaspoons vanilla
1/2 cup unsweetened applesauce
1/2 cup oil
1 1/4 cups sugar
3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder

• Place cut up honeydew in a blender and blend until you have a total of 2 cups
• Add remainder of ingredients and blend 
• Pour mixture into a greased and floured bundt pan.  (you can also use two bread pans)
• Bake at 325 degrees for an hour, or until an inserted toothpick comes out clean
• Cool completely on a wire rack and remove from pan
• Once cake is completely cooled,  drizzle glaze onto cake

-Queenie Cuisine

Mocha Pudding Cake

My son took one look and said "are we going to have this for dessert tonight?  It looks like a big chocolate donut!"  A big chocolate donut indeed!  My daughter's friend served this cake at her birthday party.  I adapted it by adding coffee to the cake.  The original recipe called for 2  1/4 cups of water.  I used 1  1/2 cups decaffeinated coffee with 3/4 cup of water.  I also decreased the vanilla to 1 teaspoon.  My 2 favorite flavors; chocolate and coffee...how can you go wrong?  Depending on your fondness or lack of,  add as much coffee as you want.  Just so you know,  the texture is a bit rubbery.  (it is supposed to be like that)

By the way,  I tasted it....twice... it is fabulous!

1 cup unbleached flour
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1  1/3 cups sugar
1  1/2 cups coffee
3/4 cup water
1/4 cup melted butter

• Whisk together the flour, baking powder, cocoa and sugar
• Stir in the coffee, water, vanilla and butter
• Gently stir until everything is combined. (don't use a beater, or it will become very rubbery)
• Place batter into a lightly greased 8 inch square or 9 inch round cake pan (I happened to have bundt pan handy)
• Bake at 350 degrees for approximately 45 minutes (it will be done when the top is set, and a toothpick inserted in the middle comes out clean)
• The cake will not come out of the pan until it is completely cooled on the bottom

Serves 8 to 12

-Queenie Cuisine

Carrot Cake Trifle or Carrot Cake

I must confess,  I was trying to make a carrot cake for my  husband's birthday.  The cake did not come out of the pan, so viola,  Carrot Cake Trifle.  Taking cakes out of 9 inch cake pans is right up there with making fancy looking pie crust... the products may taste good, but they just won't work for me.  For regular birthday cakes,  I use 9 x 13 cake pans because I don't need to remove the cake from the pan.  Anyway..... To make a fancier looking trifle,  I should have doubled the frosting recipe.  I chose not to because the cake is very rich.  A huge success!  (and the trifle was solid enough to hold the birthday candle upright.)  

At the end of this recipe, I will give you a cake flour as well as a pastry flour recipe along with the directions to make this into a carrot cake.  (cake flour is an ingredient in pastry flour)

Cake:

2 cups sugar
1  1/2 cups vegetable oil
4 eggs
2 cups pastry flour  (1 cup all purpose flour and 1 cup cake flour)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots  (mine were just shredded, and it worked)
4 oz finely chopped walnuts

Frosting:

1  1/2 lbs powdered sugar
12 oz room temperature cream cheese
1 tablespoon vanilla extract
2 oz room temperature margarine

• Preheat oven to 300 degrees bake
• In a mixing bowl, mix sugar, vegetable oil and eggs
• In another bowl, sift together flour, baking soda, salt and cinnamon
• Fold dry ingredients into wet mixture and blend well
• Fold in carrots and nuts until well blended
• Place fitted round disks of parchment paper on the bottom of 3 - 9 inch baking pan
• Use cooking spray and spray baking pans, then flour
• Place 1/3 of batter in each pan
• Bake 50 - 60 minutes, until a toothpick comes out clean
• Cool on a rack for approximately 1 hour
• While cakes are cooling, place powdered sugar, cream cheese, vanilla and margarine in a bowl
• Beat on medium speed until well blended
• Refrigerate until needed

Trifle Formation:

• When cakes are completely cooled, take 1 cake and crumble up into medium sized pieces
• Place in the trifle bowl
• Layer 1/2 of the frosting and spread on top of cake
• Crumble 2nd cake in the same fashion and then spread the remaining frosting on top
• Crumble 3rd cake and place as top layer

Carrot Cake Formation:

• To remove layers from baking pan, turn upside down and tap edge of pan on a hard surface
• Remove paper from bottom of cake (keep cakes upside down on plate)
• Place 1st cake on cake stand and spread 3  1/2 oz of the frosting on the layer
• Repeat 
• Place 3rd cake on top and spread remainder of frosting on top and sides of cake

Cake Flour:

For every cup of flour, mix in 2 tablespoons of cornstarch

Pastry Flour:

For every cup of pastry flour, mix together 1/2 cup all purpose flour and 1/2 cup cake flour

This is complicated!!


-Queenie Cuisine

Spicy Pear Cake

The kids wanted dessert, and I had some very ripe pears.  Viola!  Spicy Pear Cake!  I thought the addition of the Reynolds Wrap package added beauty to this picture, don't you think?  Anyway, getting back to the subject at hand.  it is time consuming, but worth it!  My husband said that "it is very good!"  Due to the spices, this would be a tasty dessert in the fall.  I don't see why one couldn't substitute thin slices of apple for the pear.    

**A cautionary note,  place a baking sheet under the spring pan before baking... the spring pan leaked, and now my oven needs to be cleaned.  

Topping:

1/4 cup butter

1 teaspoon brown sugar

3/4 teaspoon ground cinnamon

2 ripe pears, peeled and sliced thing  (I didn't peel mine... no one noticed)

Cake:

2  3/4 cups flour

1 teaspoon baking soda

2 teaspoon baking powder

1 rounded teaspoon ginger

1 rounded teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 cup butter

1 cup firmly packed brown sugar

2 large eggs

2/3 cup molasses

1/3 cup half and half or milk (I used milk)

1/3 cup applesauce (I used unsweetened)

1 peeled and thinly diced pear

For the Glazed Fruit Topping:

• Lightly butter or use cooking spray to grease a 9 inch spring pan. (I only had an 8  1/2 and a 9  1/2 size.. I used the smaller one.  Next time, I will use the larger size.  It took much longer for the middle to finish cooking.)
• Make thin slices with 1/4 cup cold butter, and lay on the bottom of the pan
• Sprinkle with 1 tablespoon brown sugar and 3/4 teaspoon cinnamon
• Layer with thin slices of two pears 

For the Cake:

• Mix flour, baking soda, baking powder and spices in a bowl
• In a second bowl, with an electric mixer, mix 1/2 cup softened butter, brown sugar, eggs, molasses  applesauce and milk in that particular order
• Add flour mixture in thirds into moist mixture until well blended
• Once blended, add diced pears and gently fold in with a spatula
• Pour cake mixture over layered pears in pan
• Bake at 350 bake for 20 minutes, then lower to 325 for an additional 35 minutes.
• The cake will be done if a knife inserted in the middle comes out clean. If it does not,  continue to check every 5 minutes until knife comes out clean
• Place cake on a rack to cool for 30 minutes
• Carefully remove from pan and turn upside down onto a cake plate

-Queenie Cuisine

Applesauce Spice Cake

Moist and delicious!  This cake lasted less then two days in my house.  You must try this recipe!

**This recipe is sweet enough even if you use unsweetened applesauce.  It cuts down on calories with out compromising taste.




Cake

2   1/4 cups flour
1  1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1  1/3 cups applesauce
1/3 cup oil
2 eggs
3/4 cup chopped, peeled apple
1/2 cup raisins


Frosting

1/4 cup butter (no margarine)
4 cups powdered sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla
6-8 teaspoons apple juice or milk

• Heat oven to 350 bake.  Grease and flour a 13 x 9 inch pan
• In a large bowl, mix flour, sugar, 2 teaspoons cinnamon, baking powder and baking soda
• Add applesauce, oil and eggs.  Beat on low speed until moistened. Beat 2 minutes on high speed
• With spoon, fold in apples and raisins
• Pour into pan and bake 30 - 40 minutes or until toothpick inserted in the middle comes out clean

• Heat butter in a saucepan over medium heat until light golden brown, stirring frequently
• Remove from heat and cool for 2 to 3 minutes
• Beat in powdered sugar, 1/4 teaspoon cinnamon, vanilla and enough juice or milk for desired consistency.
• Spread immediately over cooled cake.  (frosting sets quickly)

-Queenie Cuisine

Not So Sorry Cake

The real name is Sorry Cake. (I could not find an explanation for the name on the internet)  I changed the name for several reasons.  First of all, I don't like the name because in life, everyone seems to be sorry for so much.  Also,  I changed the ingredients slightly, to fit what I had in the cupboard.  Upon eating my first piece, I can see why they call it sorry;  it is a rich and "full of calories" cake.  Delicious, none the less,  if you are on a diet, just eat a smaller piece. (a little goes a long way)  This would taste good with a dollop of fresh whipped cream and a good cup of coffee.  I hope you enjoy!  And oh yes,  it passed the "kids" taste test.


2 cups Bisquick (see previous recipe listing for homemade Bisquick recipe...it is quick and easy with no preservatives!!)
2 cups light and or brown sugar (I used a combination of light and dark)
4 eggs (some recipes that I found used 6)
1 cup chopped nuts (the original recipe calls for 2 cups of pecans...I used 1 cup mixed almonds and walnuts)
1 tablespoon vanilla

• Mix all ingredients together.  Batter will be stiff
• Pour into a sprayed 13 x 9 pan
• Bake for 25+ minutes at 350 degrees. (the original recipe said 35 minutes. Mine was ready after 25 minutes)

-Queenie Cuisine  (P.S., the cake in the picture is crumbly because I cut it before it had completely cooled)  It also is more like a cookie bar in texture.

Hot Milk Cake

This is a German recipe from my grandmother.  I don't know the translation in German.  This cake is a sweet kid's pleaser.  I had all of the ingredients in the house, already.

Don't mind the picture,  that white blob is whipped cream.  (which the kids won't get,  the cake is sweet enough)  If it were summertime,  I would pair this cake with a selection of fresh berries....Mmmmm!


3 eggs
1  1/2 cups sugar
1  1/2 cups flour
1  1/2 teaspoons baking powder
1  1/2 teaspooons vanilla
3/4 cup milk
1  1/2 teaspoon butter

• Beat eggs well. Add sugar in gradually while beating
• Fold in dry ingredients and vanilla
• Add hot milk with melted butter in it
• Bake 350 degrees 40 - 50 minutes.  (I used a 12 x 8 pan)

-Queenie Cuisine

Rich Mocha Cake with Mocha Frosting

Happy Birthday to me!  Since it is my birthday, and I have turned 25 yet again,  I decided that I would make a cake which combined two of my favorite flavors;  coffee and chocolate!  When my kids get home from school in a half an hour,  we plan on digging in!

Rich Mocha Cake:

2 cups flour
 1  3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt (I did not use)
1 egg
2/3 cup oil
1 cup butter milk
1 cup strong brewed coffee (I used decaf, or the kids and I will be up until midnight)

• In a large bowl, mix first 5 ingredients. (4 if you are not using salt)
• In another bowl, whisk the egg, oil and buttermilk.
• Add wet ingredients to the dry ingredients.
• Slowly add the coffee and stir.
• Pour into a greased 13 x 9 inch pan and bake at 350 degrees for 35-40 minutes.
• **This batter is more "liquidy" then most cake batters.
• Remove, and let cool on wire rack.

Mocha Frosting:

1/3 cup softened butter

4  1/2 cups sifted powdered sugar

1/2 cup baking cocoa powder

1/4 cup milk

1 tablespoon instant coffee crystals (again, I used decaffeinated)

1  1/2 teaspoons vanilla

• In a bowl, beat butter until fluffy.
• Gradually add 2 cups of powdered sugar and the cocoa.
• Add the instant coffee to the milk and let stand for 3 minutes; Stir well.
• Add this mixture to the butter, sugar and cocoa mixture.
• Slowly beat in remaining sugar.  
• Add more milk if needed to make a spreading consistency.

-Queenie Cuisine  (who is actually queen for the day!)