Recipes On Rails: New Recipes tagged with cake,desert

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

1400.0 gram Fruit fresh
45.0 gram Flour, all-purpose
350.0 gram Butter
450.0 gram Sugar
70.0 gram Cognac or kirsch or brandy
6.5 gram Vanilla
2.0 each Egg small/1X-large
22.5 gram Baking Powder
450.0 gram Flour, all-purpose
4.5 gram salt Kosher
350.0 gram Milk

Instructions:

Preheat oven to 400 and grease a 12 X 18 X 2 cake pan with butter and dust with flour. The pan should be the size of a half sheet pan, but higher. There are commercial inserts for sheet pans to make them into cake pans that are perfect for this use.

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

Instructions:

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

Instructions:

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Hungarian Fruit Cake

2012-05-21 19:06:26 UTC

Ingredients:

Instructions:

Toss the fruit with the 45 grams of flour

Cream the butter, sugar, kirsch and vanilla (you can substitute Brandy or Cognac for the Kirsch) till light and fluffy.

Add the egg and stir in.

Mix the whole wheat flour, salt and baking powder. NOTE: use a baking powder that does NOT contain aluminum or your end result will taste bitter.

Add flour mixture and milk to the batter, alternating between them to make about 3 additions. First mix in the flour.

And then the milk

Turn the batter out into the greased and floured cake pan. Spread flat.

Distribute fruit across top of batter. Bake for about 30 minutes or till golden.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/699

Lilyan's Apple Cake

2012-05-18 07:31:26 UTC

Ingredients:

Cake
90.0 gram Butter
220.0 gram Sugar
1.0 each Egg
220.0 gram Flour, cake/pastry, sifted
0.5 teaspoon salt
2.5 teaspoon Baking Powder
300.0 gram Milk

Apples
4.0 each Apples baking
100.0 gram Sugar
1.0 teaspoon Cinnamon
1.0 teaspoon Lemon Juice

Instructions:

Cream the sugar and butter well

Beat in the egg.

Sift the flour, baking powder, and salt together.

Fold 1/3 of the flour mixture into the creamed butter. Mix in half the milk. Fold in the 2nd third of the flour. Mix in remaining milk. Fold in remaining flour.

Peel and core the apples. Slice thinly. Toss with the cinnamon, sugar, and lemon juice. NOTE Adjust the sugar to the sweetness of the apples, between 50 and 150 grams.

Grease and flour a rectangular cake pan. Add about 1/3 of the batter and spread it out. Place apples on top of the batter.

Bake in a 350 oven for about a half hour. Wait for cake to start shrinking from the sides of the pan and the apples to be tender.

Top apples with remaining batter. If desired, sprinkle top with some additional cinnamon sugar.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/690

Lilyan's Marble Cake

2012-05-18 07:31:23 UTC

Ingredients:

Batter
225.0 gram Butter
450.0 gram sugar, granulated
375.0 gram Flour, cake Use less
3.5 gram Salt, Flour or regular salt
15.0 gram Baking Powder
170.0 gram Milk
7.0 gram Vanilla
5.0 each Egg Whites

Chocolate
120.0 gram chocolate bitter sweet
60.0 gram Sugar
2.0 gram Baking Soda
50.0 gram water boiling

Instructions:

Cream butter and sugar

While butter creams, sift flour, salt and baking powder together.

Beat egg whites till stiff either while butter continues to cream, or in a separate bowl.

Melt chocolate in a double boiler. Stir in sugar and baking soda. When well melted, stir in boiling water.

Fold in the stiff egg whites.

Divide the batter into two portions, the white slightly larger than what will be the chocolate.

Add the chocolate mixture to the smaller batter portion and mix well.

Alternate adding globs of chocolate and vanilla batter to a greased and floured cake pan.

Bake in a preheated 350 degree oven for about 40 minutes. Wait for the smell of the baking cake to permeate the kitchen, then start checking for doneness. Cake should just start pulling away from the sides of the pan, and a cake tester should come out with crumbs, not clean. If clean, it's over baked.

I divide the milk into equal portions and divide the vanilla between them. Then I add 1/3 of the flour, mix it in, one half of the milk, mix, 1/3 of the flour, mix, last half of the milk, mix, last portion of flour and mix. All mixing is done by hand.

The milk will not mix right in.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/687