Perfect Recipe

Perfect Lemon Pound Cake

Ingredients:

3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist

Directions:

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Cherry Lime Bread

Ingredients:

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
3/4 cup fresh lime juice
2 tsp lime zest
1 tsp vanilla extract
3/4 cup cherry preserves/jam (not cherry pie filling)

Directions:

Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar
In a large bowl, whisk together sugar, melted butter and egg until smooth. Add in lime juice, lime zest, vanilla and whisk until smooth. Add in flour mixture and stir until no streaks of flour remain.
Pour half of the batter into the prepared loaf pan. Carefully spread cherry preserves in a layer over the batter. Pour remaining batter into an even layer on top of the preserves.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Apple Cake with Skin

Ingredients:

2 cups all purpose flour
2 cups sugar
3 ovos
1 tbsp ground cinnamon
1 pinch of salt
3 apples
1 cup vegetable oil
1 tbsp baking powder

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inches pan. Peel, core and chop apples into chunks. Reserve the peel.
Stir together flour, sugar, baking powder and salt in a large mixing bowl. In a blender, whisk together oil, eggs and the apple peel. With a spoon mix wet ingredients into the dry ones. Add the apples. Scrape down the bowl to ensure all ingredients are incorporated.
Pour the batter into prepared pan. Bake for about 40 to 50 minutes, or until a tester comes out clean. Then powder with sugar and grounded cinnamon.

Caramel Cake

Ingredients:

Cake:

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 oz) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

Caramel Glaze:

1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Upside-Down Banana Cake

Ingredients:

Topping:

50g (1-3/4oz) melted butter
1/3 cup (60g/2oz) soft brown sugar
6 ripe large bananas, halved lenghtways

Cake:

125g (4oz) softened butter
1-1/4 cup (230g/7-1/2oz) soft brown sugar, extra
2 eggs, lightly beaten
1-1/2 cup (185g/6oz) self-raising flour
1 tsp baking powder
2 large bananas, mashed

Directions:

Preheat the oven to moderate 180°C/350°F. Grease and line a 8 inch square cake tin, pour the melted butter over the base of the tin and sprinkle with the sugar. Arrange the bananas cut-side-down over the sugar.

Cream the butter and teh extra sugar until lightly and fluffy. Add the eggs gradually, beating well after each addition. Sift the flour and baking powder into a bowl, then fold into the cake mixture with the mashed banana. Carefully spread into the tin. Bake for 45 minutes, or until a skewer comes out clean when inserted in the center of the cake. Tour out while still war.

Note: The bananas must be very ripe or they will not be tender and squashy when cooked.

Strawberry Cake

Ingredients:

3/4 cup strawberry puree, room temperature (follows)**
1/4 cup milk, at room temperature
6 large egg whites, room temperature
1 Tbsp vanilla extract
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)

Directions:

Preheat oven to 350 degrees and prepare two 8 inch pans: line outside with heavy duty foil (I used Bake Even strips) and spray inside with baking spray with flour.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

**Strawberry puree
24oz frozen organic strawberries, thawed*

Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard. Place strawberries in a food processor or blender and puree.

* You most certainly can use non-organic and you can use fresh strawberries if you don’t have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, or until nice and juicy. Place strawberries in a food processor or blender and puree.

Use leftover puree to fill the cake or fold into the frosting, if desired. It’s also fabulous spooned over ice cream… and eaten straight with a spoon.

Yields: Approx 1 1/4 cup strawberry puree

Chocolate Cake with Coconut Filling

Ingredients:

Topping:

300g heavy cream
50g dark chocolate

Coconut Filling:

3 egg whites
1/2 cup sugar
300g heavy cream
2 cup grated coconut

Chocolate Filling:

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter

Cake:

1/2 cup of butter
1-1/2 cup of sugar
6 eggs
1/2 cup of milk
1-1/2 cup of all-purpose flour
1 cup cocoa powder
1/2 tbsp baking powder

Syrup:

1/2 cup milk
2 tbsp coconut milk

Directions:

Topping:
In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point. Remove from heat and add chopped chocolate. With a whisk, stir until chocolate is completely melted and mixture is smooth.

Coconut Filling:
In a saucepan over low heat, heat egg white with the sugar, for about 3 minutes butter, stirring to dissolve the sugar (without let it boil). Remove from heat and transfer to the mixer, beat on medium-high speed until it cools to body temperature and until the mixture is very smooth(meringue). Add the heavy cream and the grated coconut and gently fold. Refrigerate until needed.

Chocolate Filling:
In a heavy saucepan, mix the condensed milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). This should take 10-12 minutes.The longer you leave it to boil, the thicker it gets.

Cake:
Preheat oven to 350ºF/180ºC. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, the chocolate powder, milk, baking powder and use a spoon to mix the ingredients. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8inch greased round pan. Bake for 30 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread half the coconut filling evenly on top of the layer. Top with a second layer of cake. Spread the chocolate filling evenly over it. Top with the third layer and spread the remaining coconut filling. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the chocolate frosting or use fondant icing. Led to the refrigerator until serving .time.

Pound Cake with Pineapple and Dulce de Leche Filling

Ingredients:

Cake:

2 cups all-purpose flour
1 and 1/2 cups sugar
1 cup milk
5 egg yolks
5 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence
1/2 tsp cream of tartar

Filling:

300g dulce de leche

Filling 1:

1/2 chopped pineapple
1/4 cup sugar
1/2 cup water
1/2 can sweetened condensed milk
2 tbsp butter
150g heavy cream

Topping and Filling 3:

250gr heavy cream
2 tbsp sugar

Directions:

Cake:
Preheat oven to 350ºF/180ºC. Grease two 8 inch Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites with the cream of tartar until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8 inch greased round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Filling:
Bring pineapple, water and sugar to boil. Cook until gets clear and bright; remove from heat and cool. Sift the pineapple and reserve the syrup.

In a saucepan over medium heat, heat the condensed milk and butter. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature.

Frosting:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the pineapple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread the dulce de leche filling evenly on top of the layer. Top with a second layer of cake. Spread the filling 1 evenly over it with some chopped pineapple. Top with the third layer and spread the filling 3(don’t use a lot because you’ll need some to cover the cake). Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.

Orange Cake with Coconut Filling

Ingredients:

Cake:
4 eggs (separeted)
2 cups sugar
1 cup orange juice
2 cups all-purpose flour
1 tbsp baking powder

Filling:
1 can sweetened condensed milk
2 tbsp butter
1 tsp corn starch
200ml coconut milk
100 g grated coconut
150g whipping cream

Topping:
300 ml heavy cream
2 tbsp sugar
Orange zest

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the orange juice, the flour and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Filling:
In a saucepan over medium heat, heat the condensed milk, butter, grated coconut and the corn starch dissolved into the coconut milk. Beat with a whisk until the mixture thickens. Let it cool.

Topping:
Beat the heavy cream with the sugar until it forms peaks.

To Assemble the Cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut the cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread the filling evenly on top of the layer.Top with a second layer of cake. Spread the the topping evenly over the entire cake. Led to the refrigerator until serving time. Decorate with orange zest.

Chocolate Cake with Strawberry Filling

Ingredients:

Cake:

5 eggs
1/2 cup of sugar
1 cup all purpose flour
3 tbsp cocoa powder
1/2 tbsp baking powder

Topping and Filling:

395g sweetened condensed milk
400ml of milk
1/2 cup corn starch
100g dark chocolate
300g whipping cream
300g strawberry

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, cocoa and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Topping and Filling:
Separate some strawberries for decoration, cut in slices the remain and reserves.In a saucepan over medium heat, heat the condensed milk, milk and corn starch. Beat with a whisk until the mixture thickens. Remove from heat and add the chocolate and stir until melted. When cold add the whipping cream.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread half of the filling evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake) with the chopped strawberries. Top with a second layer of cake. Spread the rest of the filling evenly over the entire cake. Led to the refrigerator until serving time.