Cakes & Icings
Here are our recipes for Carrot Cake . Cream Cheese Icing . Pineapple Cake . Pineapple Cream Cheese Icing . White Cake
Carrot Cake with Cream Cheese Icing
adapted from Rhyll's recipe for one 8"x8" square pan
or two 8" round pans or one 9" round pan;
icing for top and sides of two 9" round layers
Ingredients
Cake
- ½ c. brown sugar
- ½ c. white sugar
- ¾ c. oil
- 2 eggs
- 1 c. flour
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ c. grated carrot (½ lb)
- ½ c. chopped pecans
- ¼ c. raisins or currants
Icing
revised Jan2004 (make a double recipe to have so much icing that it will make you sick)
- 2 Tbsp sweet butter
- ½ c. cream cheese (with guar gum)
- 1/3 c. sour cream
- 1 c. sifted icing sugar
- ¼ tsp vanilla
Preparation
Cake:
- In a bowl, mix sugar and oil.
- Add eggs one at a time to sugar mixture.
- In another bowl, mix dry ingredients.
- Add dry ingredients slowly to sugar mixture, beating well.
- Add carrots and nuts.
- Bake at 350F for about 45 minutes.
Icing:
- Mix butter, cream cheese and sour cream. Using the back of a wooden spoon, cream in sifted icing sugar to blend well. Add vanilla. If it seems too thick, add more sour cream.
- Slather icing on cooled carrot cake.
Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.
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Pineapple Cake with Pineapple Cream Cheese Icing
This eggless cake is a variation of Patrushka Cake (recipe from my sister's Godmother). However, I have heard that it is sometimes called one pan or wacky cake because it has no eggs and does not require a greased pan: it can be made in the pan it will be cooked in. (This cake turns out very well as a gluten-free cake by replacing the wheat flour with rice flour. For more information, please consult Ellen's Kitchen - Flour substitutions and Gluten Free Baking.)
turn oven to 350F
Ingredients
for one 8"x8" square pan or one 9" round pan
Cake
- 1½ c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 c white sugar
- ½ tsp salt
- ½ tsp vanilla
- 1 Tbsp white vinegar
- 5 Tbsp vegetable oil (or melted butter)
- 1 c LUKEWARM pineapple juice (from 398ml/14 oz can crushed unsweetened pineapple)
Icing
- 2½ Tbsp flour
- ⅛ tsp powdered ginger
- ½ c milk (powdered milk and ½ c water)
- ¼ c butter
- ½ c cream cheese
- ¼ tsp salt
- whatever is left of 398ml (14 oz) can crushed pineapple without the juice
- 1 c icing sugar
Preparation
Cake:
- Turn oven to 350F. Sift the dry ingredients into a bowl.
- Drain the pineapple, reserving the juice. Add a little crushed pineapple to make up 1 cup. (Reserve the rest of the crushed pineapple for the icing.) Put the juice in a small sauce pan and heat to lukewarm.
- Pour vanilla, oil, vinegar into the bowl of dry ingredients. Over that quickly pour LUKEWARM pineapple juice. Beat well.
- Pour batter into an 8inch square UNGREASED cake pan or make a double recipe to bake in two 9inch round UNGREASED pans at 350F for 30 minutes or til a cake tester comes out cleanly. Cool on a rack.
Icing:
- Blend flour, powdered ginger and milk in a small saucepan. Over medium heat, stirring constantly, cook the flour mixture until it forms a thick paste and cool until it is lukewarm.
- While the flour mixture is cooling, cream butter, cream cheese and crushed pineapple together.
- Add the lukewarm flour paste and salt. Beat until fluffy. Blend in icing sugar (add more if required). Beat until fluffy. Refrigerate for an hour or so to firm the icing up. Ice the cooled cake. Garnish the top of the cake with extra pineapple if you want.
Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.
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icing inspired by the Joe Harris' recipe for 'Grandma's Spice Cake' at
Home Of "Cat Head Biscuits And Garlic Fried Chicken" - The True Taste Of Carolina Mountain Cooking
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White Cake (ideal for Strawberry Shortcake)
This eggless cake is a variation of
Patrushka Cake (recipe from my sister's Godmother). However, I have heard that it is sometimes called
one pan or
wacky cake because it has no eggs and does not require a greased pan: it can be made in the pan it will be cooked in. (This cake turns out very well as a gluten-free cake by replacing the wheat flour with rice flour. For more information, please consult
Ellen's Kitchen - Flour substitutions and Gluten Free Baking.)
turn oven to 350F
Ingredients
- 1½ c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 c white sugar
- ½ tsp salt
- 1 tsp vanilla
- 1 Tbsp white vinegar
- 5 Tbsp melted butter
- 1 c LUKEWARM water
Preparation
- Turn oven to 350F. Sift the dry ingredients into a bowl.
- Make 3 holes; pour vanilla, oil, vinegar into the holes. Over that quickly pour LUKEWARM water. Beat well.
- Pour batter into an 8inch square UNGREASED cake pan or make a double recipe to bake in two 9inch round UNGREASED pans at 350F for 30 minutes or til a cake tester comes out cleanly.
Tip: If you are making a layered cake, it is easier to remove the cakes from the pans if you line the bottom of the pans with parchment paper.
This cake is really moist and really good. It is excellent with fresh strawberries and crème fraiche.
Or you can use your favourite icing. It also makes very good cupcakes. I use the chocolate variation of this cake when I make Black Forest Cake.
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ejm (aka llizard)
2000, 2002, 2004
Toronto Ontario Canada
