Live Everyday like a Holiday!: cake

Showing posts with label cake. Show all posts

Who remembers the old Chocolate Mayonnaise Cake?

Oh my gosh! I just found an old label off a mayonnaise jar that has the recipe for the old timey Chocolate Mayonnaise Cake. I can't believe it.

From what I just read the recipe was printed on Hellman's Mayonnaise jars starting around 1937. It seems the recipe was created so you didn't have to use butter and milk since those ingredients were hard to come by during WW11. The mayonnaise was used as a replacement for those. I remember my mother baking this cake and it was super moist. This find has put a memory in my heart and a smile on my face.

My Closing Thoughts~

📅 Mark your calendars ahead: Our Holiday Calendar says we have a National Chocolate Cake Day that is celebrated every January 27th. / German Chocolate Cake Day is June 11th / National Cake Day is November 26.
This was so fun I just had to share / Love to you all / "Live everyday like a Holiday."

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resource: wave.video

I was just to tired to make a Homemade Cherry Pound Cake but I did

Who makes bunt cakes or pound cakes?

Ok friends... I don't have a recipe for this one, but I made some kind of a homemade cherry cake and it turned out fantastic. Now this was the closest picture I could come up with that matched what it looked like because it shows the type of cherries that I had.

Now don't be disappointed that I can't give you a recipe because I was just tossing in this and that not expecting it to taste good, but it tasted fantastic! So I thought I would at least give you a few of the ingredients I used in hopes that you can come up with a real recipe. lol~

I was blessed with a basket of firm, fresh sweet cherries.

Now I'm talking about real cherries and not canned cherries. So big and delicious! I froze half of them because well... I love to pop a frozen cherry in my mouth as a treat so that's what I did. Now I had to figure out what to do with the rest of the cherries so I took about a cup of them out. These cherries were huge cherries. I chopped a few and I left a few whole. Mainly because I was so tired when I was chopping that I said the heck with this and tossed half of then in whole.

I then mixed together a batter that I guess was a pound cake batter. I don't really know... it was a cross between a bunt cake, regular cake and pound cake recipe. Ha! To be honest I was making this cake the lazy way. I was to tired to even be making it but I wanted the sweet cherry cake so bad that I went through the process anyway. Not really remembering what I was doing because I was just to tired to be making a homemade cherry pound cake but I did.

I ruggedly mixed it up and pored it in a bunt pan and I choose a pound cake style because I didn't want to dirty up so many cake pans. Not only was the fresh cherries the ingredient that made it taste so good but it was the Cherry 7 up that I was drinking at the time I was mixing the batter up. You guessed it. I was taking a sip and I was at the point of adding my liquid to the batter and I lazily said... grrrr I don't want to dirty a measuring cup so I just pored my cherry 7 up in. I was going to be the only one eating it so I just went for it. I was to tired to do anything else. LOL

I lazily tossed in a tiny few of white chocolate chips that was hanging out in my frig leftover from some cookies I had made. And I lazily tossed in a mix of pecans, macadamia and walnuts that were hanging out in my frig too. I don't have a clue how many. I was just grabbing and tossing in stuff. I also lazily tossed in a tiny amount of coconut where I had made coconut coffee for breakfast one morning. I had about 1 tablespoon of cherry brandy left in a bottle so I pored that in. And I accidentally dumped more oil in the batter than I wanted. Oops!

Guys... I don't really know what all I put in there nor do I know exactly how much but I do know it turned out so fantastic! I cook by sight so I knew the batter looked right even thought I didn't measure anything. I'm going to have to try and recreate it again to get the measurements of what I used.

I have to tell you. Once it was cooked I didn't even have the strength to cut it. I hurriedly made the powdered sugar icing and pored it on top. I wanted to eat cherry cake so bad but when it came down to it. I gave up and went to bed. I had no more strength left in me. I didn't even taste it until the next day.

When I did!!! WOW!!! I thought "What did I put in this?!!! I can't remember?? It was so moist. I think it was the fresh cherries and the cherry 7-up drink that made it special... or was it the coconut and white chocolate? Bakers you tell me?

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"Live everyday like a holiday" Love Pam

Mouth Watering Black Forest Cake Recipe / Cherry Brandy Version

Black Forest Cake

Black Forest Cake was just never a cake that was at the supper table or at any of our family gatherings as a kid. It wasn't on the table during the Holiday Season at my house either. It wasn't until I became an adult, moved to Florida, married and was introduced to the delicious cake for the very first time. I remember how impressed I was when I saw the cake. The visual look of it was so enticing that I just knew it was going to be delicious; and delicious it was! How on earth we missed this recipe growing up is beyond me!

Thousands of different recipes for black forest cake!

Yes, that statement has to be true. I know personally that I have never made this cake the same twice. True fact. Sometimes I use can cherries sometimes I use real fresh cherries and sometimes I mix and match anything and everything I can find to make the cake. I'm not kidding either. If I find 4 different types of cherries, I'm going to make a black forest cake with 4 different kinds of cherries. Below is "1" of the versions of the cake.

Black Forest Cake / Cherry Brandy Version / Whipped Cream Version

1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling or a can of dark black cherries
16 oz. heavy whipping cream
1 chocolate cool whip
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

PREPARATION:

Drain cherry pie filling in a colander to remove most of the thickened juices.

Bake cake, as directed, in two 9-inch layer cake pans. When cool, sprinkle kirsch cherry brandy over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. Now if you don't want to go to all the trouble of making the real whipped cream like this...... then use the cheaters method and buy yourself the new Chocolate Cool Whip. It's delicious for this cake.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch-thick layer of whipped cream and strew the cherries over the cream. Set other layer on top of cherries and spread top and sides of cake with remaining cream. With fingers, gently press chocolate curls into cream on sides of cake if you want or just leave it a stacked look like in the photo above.

For me personally..... I love soft yummy chocolate pored on top just like the photo above. I also like to top the cake with all the different types of cherries I can find. Be it red cherries, dark cherries, black cherries, small cherries, or fat cherries. And I have to say it... I'm a chocolate curl nut so I shave chocolate curls so I can sprinkle them around on the top too. Is that over kill? Yes I think it's over the top but I love it. How do you love it?

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Black Forest Cake Definitions & Facts

Black Forest gateau (also commonly called Black Forest cake in Canada, the USA and Australia) is the English name for the southern German dessert Schwarzwälder Kirschtorte (literally "Black Forest cherry cake").

It is a popular dessert throughout Germany, Austria and the world. Typically, Black Forest gateau consists of several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are topped with additional whipped cream, maraschino cherries, and chocolate shavings.

In some European traditions sour cherries are used both between the layers and for decorating the top.

Traditionally, Kirschwasser is added to the cake, although other liquors are also used (rum is common in Austrian recipes).

In the USA, Black Forest gateau is most often prepared without alcohol.

In Germany, only the traditional recipes with Kirschwasser are widespread, and other variants are very rare.

The confectioner Josef Keller claims to have invented Schwarzwälder Kirschtorte in its present form in 1915.

Schwarzwälder Kirschtorte was first mentioned in writing in 1934.

Find more definitions at: wikipedia.org

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Closing Thoughts ~

It tastes so light. I know that sounds shocking to say but I guess it's because of the whipped cream center. Some recipes call for a chocolate pudding layer. I think creams and puddings will tone down the extreme sugar taste and the fruit will too. Love love love cherries! There are sooooo many versions of black forest cake now.

Ohhh and... don't skip the cherry brandy! What a difference it makes.

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🠟 Please Fill Free to Share 🠟 "Live Everyday like a Holiday" Pam

Carrot Cake for all holidays

Hello everyone! Pam here ~

If there's any cake that makes me think of the Fall Season it has to be the carrot cake. I don't know if it's because I pick carrots from the garden in Fall or if it's because of the spices in the cake that makes me think of Fall... but either way... I always want a carrot cake in the Fall Season.

Now when I was growing up,

my Mother always made carrot cake at Christmas Time. She never missed baking one. I still remember watching her grate up carrots and smelling the spices as she swirled them in the batter. I always looked forward to the carrot cake as much as I looked forward to the Red Velvet cake.

Now that I'm thinking about it...

she would sometimes bake one for Easter too. Seems any recipe that had carrots in it would be on the dinner table. LOL. I think it was because as a kid, I insisted that we had plenty of carrots just incase the Easter Bunny stopped by to say hello. LOL... she would always buy lots of carrots and then she would have to find ways to use them up. Hence the reason we ate carrot cake at Easter. And carrot salad.... and copper pennies.... and roasted carrots. ha ha ha ! I love this memory.

Now unlike the video above...

my Mother would put tons of creamy frosting on all sides of the cake and thick in-between the layers. She would fill it full of nuts too. Now my favorite nut used in carrot cake is walnuts but because we had pecan trees in the yard my Mother used pecans in the cake most of the time. It was an extra treat for me when she added walnuts. Yummy!

In Closing ~

So for me, I think carrot cake is perfect for all seasons and all holidays. ~wink! Autumn Season, Winter Season or Spring Season.

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For those of you who took the time to read my blog and share your time with me I thank you. Live everyday like a holiday. We never know what tomorrow will bring. Love to you all, Pam

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I made a 60 second video #shorts here: 😄

I titled it "Carrot cake to the rescue"

https://www.youtube.com/watch?v=ZXghVtw4HZQ

I also posted the video on my youtube channel found here:

https://www.youtube.com/c/HolidaysCelebrations

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📆 I don't know if you watched all the way to the end of the video but I provided a list of National Cake Holidays in our calendar.

National Cake Month - February

National Chocolate Cake Day - January 27

National Carrot Cake Day - February 3

National Poundcake Day - March 4

National Blackforest Cake Day - March 28

National Lemon Chiffon Cake Day - March 29

National Coffee Cake Day - April 7

National Hazelnut Cake Day - June 1

National Applesauce Cake Day - June 6

National German Chocolate Cake Day - June 12

National Strawberry Shortcake Day - June 14

National Spongecake Day - August 23

National Angel Food Cake Day - October 10

National Cake Day - November 26

National Fruitcake Day -December 27

National Sacher Torte Day -December

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Black Forest Cake Recipe

I picked this video out in honor of National Black Forest Cake Day which is celebrated every March 28th. This is one beautiful cake and always makes my list of favorite tasting cakes too. So..... go shopping and bake this cake!

Winter Cake / Home Cooking Adventure

As you know my blog talks about Holidays, Celebrations and the 4 Seasons.... and I love to share the beautiful work that others do in celebration of the holidays. So today I have picked this beautiful "Winter Cake" from Home Cooking Adventure. A beautiful representation of winter. I hope you all try the recipe because I know I sure am. And please share and pass on this winter time beauty.

She says....
"This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream." To print the recipe / check the full recipe on her blog:
https://www.homecookingadventure.com/recipes/winter-cake
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Red Velvet Lava Cake

Mug Cake Recipes

Whether you fancy raspberry, chocolate or lemon cake, you’re just five minutes away from a delicious dessert; in this case the proof really is in the pudding!

Source: http://www.p...e-recipes/

Click photo to enlarge:

From Visually.

Chocolate Blackout Cake Recipe

Yesterday I posted a list of National Cake Holidays and said today I would post the recipe for a yummy Chocolate Blackout Cake. A cake that I thought would be perfect for National Chocolate Cake Day which is celebrated every January 26.

Yesterday I also gave a bit of Blackout cake information to get ya'll ready for today's post ha ha ha! I talked about how the cake was sometimes called a Brooklyn Blackout Cake. This is one dark chocolate cake and is made with a cup of brewed coffee too. Man oh man my daddy would of loved this cake. Happy Baking everyone. Recipe Below.

Originally published as Brooklyn Blackout Cake in Taste of Home recipes Across America 2013, p102 / see website
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INGREDIENTS

PUDDING:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
CAKE:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup

DIRECTIONS

In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined.
Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.\
For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.
Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers. Yield: 12 servings.

List Of National Cake Holidays

Blackout cake, sometimes called Brooklyn Blackout cake, is an American chocolate cake filled with chocolate pudding and chocolate cake crumbs, and frosted with chocolate icing.

It was invented during World War II by a Brooklyn-based bakery chain named Ebinger's, in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard.

After the war, the name persisted for a very dark chocolate cake and became common across the American Midwest. Ebinger's variety was very popular and became a signature offering, popular with Brooklyn residents, until the bakery closed in 1972.

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Why am I talking about this cake you ask? Well I think it would be a great cake to bake for Chocolate Cake Day. I'm going to post a good recipe for it tomorrow but in the meannnn time.... here's a list of National Cake Holidays that we celebrate.

LIST of NATIONAL CAKE HOLIDAYS:

National Chocolate Cake Day / January 27
National Carrot Cake Day / February 3
National Pound Cake Day / March 4
National Blackforest Cake Day / March 28
National Lemon Chiffon Cake Day / March 29
National Coffee Cake Day / April 7
National Hazelnut Cake Day / June 1
National Applesauce Cake Day / June 6
National German Chocolate Cake Day / June 12
National Strawberry Shortcake Day / June 14
National Spongecake Day / August 23
National Angel Food Cake Day / October 10
National Cake Day / November 26
National Fruit Cake Day / December 27
National Sacher Torte Day / December 5

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As you can see, we have a reason to bake a cake every single month. I will keep doing my research and as I find them I will add them to the list. Yummy!!!
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resources: wikipedia the free encyclopedia / www.gone-ta-pott.com/national_cake_holidays.html

Mother's Old Faithful Fresh Apple Cake

For as long as I can remember Mother always made Fresh Apple Cakes from a stack of recipes she collected over the years. I'm not really sure why she collected so many of them because it seemed she always tweaked each recipe so much that it always ended up looking like and tasting like her old faithful apple cake. giggle~ (Recipe at bottom)

Every Month she baked a cake

You would think this apple cake was just a holiday cake but Mother made it all throughout the year. This cake is the moistest cake you will ever put in your mouth. It all because of the oil that's in the recipe. Lots and lots of oil! A whole cup of it too! Wow! Oh and the icing.... well it's a simple brown sugar icing that's just brown sugar, milk and butter that's cooked.

Mother tossed this cake together without measuring.

Sometimes she used a whole cup of oil and sometimes she used a cup 1/4. Sometimes she added a cup of pecans and sometimes she used a cup & 1/2. It always amazed me how she just pored it all from the bottle or bag and said..... that looks ah-bout-right. LOL! When she made this cake she always grated the apples instead of chopping or dicing. She said it tastes better if you do. In my photos I wanted the readers to be able to see the apples so I just chopped them. That was a mistake. Mother was right. It tastes better with grated apples to me. I even held back on the oil with this cake but I will never do that again either. ha ha ha!

I loved to eat this cake for breakfast:

When ever Mother knew I was coming for a visit, there would always be a fresh apple cake waiting on me. As soon as I walked in the door I knew immediately she baked it. The smell of apples, nutmeg and cinnamon would slap me in the face. Mother had a habit of hiding the cake so she could surprise me with it for breakfast the next morning. This cake was ALWAYS better the second day. I would ask "did you bake an apple cake Mother?" Noooo she would say. I would bust out laughing and go searching through the house. She would always say "I didn't bake one this time." My Mother was never good at lying. ha ha! She just couldn't do it. I would keep looking until I found it because my nose told me different. I remember one year I found it hidden in the piano stool. HA HA HA! Anyway.... I could never wait until breakfast to cut into it. I would come walking back to the kitchen with it in my arms as I watched my Mother reaching into the drawer for a knife- grinning ear to ear. Yep a Mother knows when her daughter can't wait till morning. :)

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INGREDIENTS