Honey Cake

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I received a cook book this Christmas by Ina Garten, called Cooking for Jeffrey. There are lots of yummy recipes in the book and one caught my eye. It is a Bourbon Honey Cake. I don’t have any bourbon in the house so the one I made today is a Honey Cake. This is my version of the cake in her cookbook. I did make a couple of changes including replacing the 3 eggs with yogurt, substituting some of the spices I didn’t have on hand and I also had reduced some of the sugar and honey. I eliminated the sliced almonds but added a glaze. If you have bourbon, you can substitute the water for bourbon.

Honey Cake

In a large mixing bowl, combine:

  • 1 cup canola or vegetable oil
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup honey
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • Zest of 2 oranges
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 and 3/4 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg

Alternate the dry ingredients into the oil and sugar mixture with:

  • 1 cup hot coffee
  • 1/2 cup orange juice
  • 1/4 cup water

Optional: Top with sliced almonds

Bake at 350 degrees F for approximately 45-50 minutes in a greased and floured tube pan. Let cool.

Glaze:

  • 1 cup icing sugar
  • 2 tbsp orange juice
  • 1/4 tsp vanilla

Drizzle glaze over cooled cake.

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Christmas Yule Log

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This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/.  To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!

Sponge

Sift together dry ingredients:

  • 2 cups flour
  • 2 tbsp cornstarch
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cocoa powder

In a large mixing bowl, beat together until frothy and opaque but not glossy:

  • 1 and 1/3 cups sugar
  • 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened

It will look like this:

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Then fold in the dry ingredients into the aquafaba mixture until incorporated.

Then, mix in:

  • 1/2 cup plain unsweetened yogurt

 

When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.

It will look like this when spread:

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Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges  and roll up into the parchment paper while still very warm. Let cool while rolled up.

Filling

Whip together:

  • 2 cups whipping cream
  • 4 tbsp icing sugar

You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.

Whipped ganache

In a small saucepan heat until simmering:

  • 1 and 1/4 cups heavy cream

Remove form heat and whisk in:

  • 1 and 1/2 cups semi-sweet chocolate chips

Chill in the fridge until cold. Then whip until a frosting-like consistency.

To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.

 

 

Caramel Latte Cake

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This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.

Caramel Latte Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 3 tsp vanilla
  • 1 tbsp espresso powder

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Divide the batter between 2 parchment lined 9 inch cake pans. Bake 350 degrees F for approximately 35 minutes. Cool.

Frosting

Caramel Espresso Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1 cup butter
  • 1 and 1/2 cup packed brown sugar
  • 1 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and whisk in:

  • 1 tsp vanilla
  • 1/2 tbsp espresso powder

Allow to cool to room temperature (reserve a 1/3 cup for drizzle) and then gradually beat in the icing sugar until the consistency you want:

  • 4-5 cups icing sugar

When the cake is cool, fill and frost the top. Drizzle the reserved caramel on top.

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Honey Oat Cakes

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Oat cakes do not usually contains eggs,  however, I am always looking for recipes that are healthy breakfast options and these fit the bill. A few coffee shops and bakeries here in Nova Scotia make oat cakes and I have changed the recipe to contain honey which cuts down on the amount of refined sugars in the recipe by half, so you can feel good about giving these to your family for breakfast. These are especially handy for your kids to grab on the way out the door in the morning on the way to school. And back to school is almost here!

 

Honey Oat Cakes

Combine dry ingredients in a large mixing bowl:

  • 2 cups large flake oats
  • 1 and 1/2 cups flour
  • 3/4 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda

Cut in:

  • 3/4 cup softened butter

Then add:

  • 1/3 cup honey
  • 1/4 cup water

Mix by hand until a dough is formed. It will be sticky.

Roll out on a lightly floured surface about 1/4 inch thick and cut into 3 by 2 inch rectangles. If it is too sticky, add a bit more flour.

Bake 350 degrees F for approximately 12-14 minutes. Cool. Makes approximately 16.

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Coconut Cream Cheese Bundt Cake

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I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!

Coconut Cream Cheese Bundt Cake

In a large bowl cream together:

  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • juice of 2 limes
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 cups flour
  • 1 cup coconut
  • Zest of 2 limes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Then alternate adding in the dry ingredients into the batter with:

  • 1 and 1/2 cups coconut milk

Mix well. Bake 350 degrees F for approximately 45-50 minutes.

Glaze:

  • 1 and 1/2 cup icing sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla

Mix together until smooth. Pour over cooled cake and top with toasted coconut.

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Black Forest Cake

 

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When I was growing up, there was a bakery in our nearest town that made delicious baked goods. One of our family favourites was Black Forest Cake. This is an easy version of a Black Forest Cake that I made with a new Chocolate Cake Recipe!

Black Forest Cake

In a large mixing bowl, sift together dry ingredients:

  • 2 and 1/2 cups flour
  • 1 and 1/2 cups sugar
  • 3/4 cup cocoa powder (or 1 cup if you want it a darker chocolate)
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp baking salt

Mix together wet ingredients and then add into dry:

  • 3/4 cup plain unsweetened yogurt
  • 1 and 1/4 cups milk mixed with 1 and 1/2 tsp vinegar
  • 1/2 cup vegetable oil
  • 1 and 1/2 tsp vanilla

Bake at 350 degrees F for approximately 25-30 minutes in two 9 inch round baking pans which you have greased or lined with parchment paper. Cool.

Cherry filling:

  • 1 bag frozen pitted cherries (600g)
  • 2 tbsp water
  • 2 tbsp cornstarch
  • 1/2 cup sugar

Combine in a saucepan and cook on low heat, stirring frequently for approximately 5-10 minutes until thickened, being careful not to burn the cherries. Cool.

Frosting:

  • 2 cups Whipping cream (35 %)
  • 1/4 cup icing sugar

Beat together the cream and icing sugar until stiff peaks form.

Assembling the Cake: For easy assembly, make the cake 2 layers (you can do 4 but you may need more cherry filling and then you are faced with cutting the cakes into two). Take one cake layer and top with 3/4 of the cherry mixture for the filling. Then place the second cake layer on top. Frost the entire cake with the whipped cream.  Top the cake with the remaining cherries. Add shaved chocolate around the top edges of the cake.

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Chocolate Chip Layer Cake

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This is a new cake recipe! A white cake with white frosting and a surprise of chocolate chips in the cake! This cake is simple but looks nice this time of year for a birthday during December. The frosting is a Boiled Buttercream Frosting that is so buttery and delicious!

Chocolate Chip Layer Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup yogurt (equal to 3 eggs)
  • 3 tsp vanilla

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Then fold in:

  • 1 and 1/2 cups chocolate chips (dusted with flour)

Bake at 350 degrees F for approximately 35 minutes in 2 parchment lined 9 inch pans. Let cool before frosting. These cakes bake nice and level for layering.

 

Boiled Buttercream Frosting

In a saucepan, whisk milk into the flour. Cook over medium heat, whisking constantly until boiling and thickened:

  • 2 cups milk
  • 1/4 cup flour

Set aside and cool until room temperature.

In a separate bowl, beat with a mixer:

  • 2 cups softened butter
  • 2 cups white sugar

Then add in:

  • pinch salt
  • 2 tsp vanilla

Slowly add in the cooled flour and milk mixture to the butter and sugar mixture, and beat until fluffy.

Add in:

  • 1 cup icing sugar

Mix until fluffy.

Note: This frosting can sometimes break and may not come together until the icing sugar is added. It can be a bit temperamental but when you nail it, it is sooo good.

*If the frosting separates and curdles, it is too cold and needs heat. Take a hairdryer to the outside of the bowl while mixing and it will slowly come back to the correct consistency.

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