Twitter

Food Recipes

Showing posts with label Christmas Cake. Show all posts

Pin It

Banana Cake VI





















"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'" -Cindy Carnes

Prep 30 mins  -  Cook 1 hr  -  Ready in 2 hrs 30 mins

Ingredients:




  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 1 1/2 cups mashed bananas
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions:




  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

0 σχόλια
Pin It

White chocolate and macadamia rocky road

















Photography by Mark O'Meara



Dazzle taste buds with this stunningly easy and delicious white chocolate rock road. It makes a brilliant Christmas food gift if you can bear to part with it.

Makes 24


Ingredients:


  • 250g packet marshmallows, halved
  • 100g packet dried cranberries
  • 110g packet macadamia nuts, roughly chopped
  • 60g pistachios (optional)
  • 1/3 cup (35g) desiccated coconut
  • 2 x 180g blocks good-quality white chocolate,
  • chopped




Directions:



1) Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2) Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.

3) Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.

Taste.com.au - November 2010
Recipe by Kim Coverdale

0 σχόλια
Pin It

Choc-cherry mud cake




















Photography by Brett Stevens


Looking for a Christmas dessert with wow factor? This extraordinary mud cake with brandied cherries is a true gift for the tastebuds.


To prep 1:00  -  To cook 2:50  -  10 Servings


Ingredients:


  • Melted butter, to grease
  • 250g butter, chopped
  • 200g dark cooking chocolate, coarsely chopped
  • 530g (2 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 300g (2 cups) plain flour
  • 2 tbs self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 125ml (1/2 cup) buttermilk
  • 3 eggs, lightly whisked
  • 120g (1/2 cup) pitted morello cherries, drained
  • 2 tbs cherry brandy
  • 420g dark choc melts
  • 300ml pouring cream
  • 60g dry-roasted hazelnuts, chopped
  • 375g pkt dark choc melts, melted, extra
  • Cherries, to decorate

Preparation method:





1) Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.

2) Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg. Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.

3) Meanwhile, combine the cherries and brandy in a bowl. Set aside, stirring occasionally, for 2 hours to macerate. Strain the cherries, reserving the brandy.

4) Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.

5) Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry brandy. Spread with cherry mixture. Top with remaining cake, cut-side down.

6)Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.

7) Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.

8) Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.

9) To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries.

Australian Good Taste - December 2011 , Page 10
Recipe by Michelle Southan

0 σχόλια