Irish Whiskey Cake

Irish Whiskey Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 159.

This is an old-fashioned fruit cake with the distinct taste of caraway seeds and the kick of Irish whiskey. If you do not like the taste of caraway, you can probably eliminate it or reduce it. I have to confess I usually do not like caraway seeds but I did not mind them in this recipe.

The recipe calls for diced candied orange peel but I used a diced candied mixture that I had purchased during the holidays for fruit cakes. It is very pretty when sliced. Allow it to chill before slicing and serving (see the note at the end of the recipe).

2 cups sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. mace
1/4 tsp. salt
Finely grated rind of 2 lemons
1 TBS. plus 1 tsp. lemon juice
5 oz. (1 1/4 sticks) unsalted butter
1 tsp. vanilla extract
1 cup light brown sugar, firmly packed
2 eggs, separated
1/2 cup Irish whiskey (or Scotch, bourbon, whiskey or blend)
1/2 cup diced candied orange peel
1/2 cup light raisins
1 TBS. carraway seeds
3/4 cup pecans, cut into medium-sized pieces
1 TBS. additional butter (room temperature)

Preheat oven to 350 (use bottom rack). Butter a loaf pan (8.5"x 4.5" x 2.75" or one with 6-cup capacity). Dust with fine, dry bread crumbs.

Sift together the flour, baking powder, mace and salt. Set aside. Mix the lemon rind and juice and set aside.

Cream the butter and add the vanilla and sugar and mix.
Add the egg yolks, one at a time, beating well.

Add the sifted dry ingredients alternately with...

the whiskey, ending with flour mixture.

Stir in the lemon rind and juice.

Add the candied orange peel (or candied mixture, if you are using that instead).

Add the raisins.

Add the nuts and the caraway seeds.

Beat the egg whites in a separate bowl until they form peaks.
Fold the egg whites into the batter.

Transfer the batter to the prepared pan and smooth the top. Form a shallow trench lengthwise down the middle.

Bake for 1 1/4 hours or until cake tester comes out clean when inserted in the middle. Keep an eye on the cake as it bakes - if it begins to brown too much on top, cover loosely with tin foil toward the end of the baking time. After you remove it from the oven, spread the butter over the top of the cake. Let it sin in the pan for about 20 minutes before removing it to cool on a rack. It is best to wrap it and refrigerate for a few hours or overnight before slicing. You can also freeze it.

Williams Sonoma Chocolate Cake

Williams Sonoma Chocolate Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 77.

Whenever I visit a shopping complex with a Williams Sonoma store, I have to go inside even though I find most of their things outrageously expensive. We have a friend who used to do cooking demonstrations in a WS store and she was always bringing us neat kitchen items that she could get with her discount. Thanks to her, I think I have everything I could possibly need in the kitchen. 

It turns out that WS recipes are not that bad either. This cake has an unusual item - port wine. This is the first cake I have ever made with wine in the batter. It is rather simple, with only a few ingredients, and it is impossibly good. This is a very thin cake with no frosting and it looks very elegant. It can be served warm, right out of the oven, or it is fine later. Immediately out of the oven, the cake has a very soft, custard-like quality. Serve it with whipped cream, chocolate syrup or fruit. 

1 stick unsalted butter
1/2 cup port wine
4 oz. semi-sweet chocolate
1 cup sugar
3 eggs, separated
3/4 cup sifted all-purpose flour
1/8 tsp. salt

Preheat the oven to 325 (use the center rack). Butter a 10" springform pan and line the bottom with wax or parchment paper. Butter the paper and dust with flour.

Combine the butter, port wine and chocolate in a saucepan over low heat
until the chocolate has melted.

 

Reserve 2 tablespoons of the sugar. Add the remaining sugar to the egg yolks and beat at high speed for a few minutes until they are pale in color.

Slowly add the melted chocolate mixture.

Gradually add the flour.

In a separate bowl (preferably chilled), beat the egg whites and salt until they hold a soft shape. Continue to beat, adding the 2 tablespoons of reserved sugar, until the whites are stiff but not dry.

Fold about 1/3 of the egg whites into the chocolate mixture. Then transfer this mixture to the egg whites in the other bowl and fold together.

Pour into prepared pan.

Bake for 20-30 minutes until a toothpick inserted in the middle of the cake comes out clean. Let the cake stand on a cooling rack for about 5 minutes then gently cut around the edges and bottom and release the cake from the pan. Can be served immediately or later.

Black and White Pound Cake

Black and White Pound Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 161.

I always find myself hesitant to make pound cakes - not only can they be expensive but they are not very kind to the waistline. When I contemplate using 10 eggs, 4 sticks of butter, 3 cups of sugar and 4 cups of flour in a cake, I wonder - is it going to be worth it? Well, the answer to that is usually yes! I have tried several Maida Heatter pound cake recipes and all of them have been exceptional. This one sounded different and unique and it turned out to be as delicious as any of her others.

The unique part is the 3/4 cup of chocolate syrup that goes into the second batter. I have never used chocolate syrup in a cake before. She says in the introduction to the recipe that it always turned out different each time she makes it and part of the fun is seeing how the pattern turns out.I assumed that the batter would meld together and create a marbeling effect but I was wrong. The second better actually sits on top of the bottom batter and does not blend into it.

The result is a moist and delicately-flavored cake. The bottom layer has a traditional pound cake flavor with a hint of almond extract. The chocolate flavor is mild and the two compliment each other well. I also loved the slightly crunchy crust that formed on the top.

Now, to make that Kentucky Pound Cake with bourbon...

1 lb. butter (4 sticks)
1 TBS. vanilla extract
3 1/3 cups sugar
10 eggs
4 cups sifted all-purpose flour
1/2 tsp. almond extract
1/4 tsp. baking soda
2 TBS. instant coffee
3/4 cup chocolate syrup

Preheat the oven to 350. Use the bottom rack. Line the bottom of a 10x4 tube pan and butter it and the sides of pan. Dust with fine, dry bread crumbs.

Beat the butter to soften. (I never remember to set out butter ahead of time to soften it. I usually use the microwave but it can be tricky. Here is a tip I saw on The Chew: Place the butter in a zip-lock bag and place it in a bowl of tepid water. Allow the top of the bag to sit above the water line. Let sit for 20-30 minutes until the butter is softened.)

Add the vanilla...

and gradually add the sugar.

Add eggs, one at a time, until well blended.

On low speed, add the flour, a little at a time.

Now remove about half of the batter and put it in a separate bowl.

Add the almond extract to the batter left in the mixing bowl.

Transfer the batter from the mixing bowl to the prepared cake pan and level it.

Return the other half of the batter to the mixing bowl and add the baking soda.

Add the coffee...

and finally the chocolate syrup. Mix well.

Pour the chocolate batter over the other batter.

Level it well.

Cover the pan with aluminum foil (loosely placed) and bake for 30 minutes. Remove the foil and continue to bake for another 1 hour and 20 minutes. The cake is done when a tester comes out dry.

Let the cake rest on a cooling rack inside the pan for about 15 minutes before carefully inverting it and removing it from the pan.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 204.

This is an old-fashioned cake that I remember my mother making. I am not sure if her recipe was the same as Maida's but it tastes just like I remember it. This cake is made in a cast-iron skillet (or you can use any frying pan or 12-inch pie plate). It is fairly easy to make and fun to put together. The hardest part is turning the heavy skillet upside down but the cake comes out easily. I would recommend placing a plate or cardboard cake circle directly over the skillet and hold it carefully when flipping it over. A helping hand is good to have available!

 Pecans are optional for this cake and you can arrange the pineapple slices and cherries (and pecans) any way you prefer. My mother never used pecans on hers and I decided to skip them as well.

The cake is very light and the pineapple flavor is intense. It is the perfect combination!

Topping

5 1/3 TBS. unsalted butter, melted
1/2 light brown sugar, firmly packed
1 20-ounce can sliced pineapple (packed in natural juices)
Optional: Pecan halves, cherries (either maraschino, candied or Bing)

Preheat the oven to 350.
A frying pan or 12-inch pie plate is recommended. Spray the pan with a nonstick spray.

Pour the melted butter over the bottom of the pan.

Sprinkle the brown sugar evenly over the butter.

Drain the pineapple, reserving the juice, and dry the rings on a paper towel.
Place the pineapple rings around the pan in any pattern you prefer (there may be some left over). Place the cherries (and pecans) in the holes of the pineapple and in the spaces around them.
Set aside and prepare the cake.

Cake

1 cup sifted all-purpose flour
1/3 tsp. baking powder
1/4 tsp. salt
2 eggs
2/3 cup sugar
1 tsp. vanilla extract
6 TBS. drained pineapple juice
1/2 cup apricot preserves (for the glaze)

Sift together the flour, baking powder and salt.

Beat the eggs at high speed for one minute.

Continue to beat while slowly adding the sugar. Beat for about 5 minutes, until the mixture is thick and pale.

Add the vanilla.

Add the pineapple juice. Beat on low speed until mixed.

On low speed, add the sifted dry ingredients, beating only until smooth.

Pour the batter over the pan and bake for 30-40 minutes until the top of the cake springs back when lightly pressed and a toothpick inserted in the middle comes out clean. Remove from the pan immediately.

Apricot Glaze

While the cake is baking, prepare an apricot glaze by heating 1/2 cup of apricot preserves. As soon as the cake comes out of the oven, brush the glaze over the top of the cake.

Portuguese Sweet Walnut Bread

Portuguese Sweet Walnut Bread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 202.

A very addictive dessert that is not too sweet. The mellow flavor of the cake nicely compliments the walnuts, which are generous. The texture of the cake is really interesting, almost cornbread-like. This is great with a cup of coffee or tea. Very easy to make! It makes a beautiful loaf and cuts neatly with very few crumbs.

2 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. mace
3/4 tsp. salt
8 oz. (2 sticks) unsalted butter 
1 1/2 tsp. vanilla extract
3/4 cup sugar
6 eggs
Finely grated rind of 1 lemon
2 cups walnuts, cut in large pieces

Preheat oven to 350. Butter a loaf pan (8 cup capacity) and dust with fine, dry bread crumbs.

Sift together the flour, baking powder, mace and salt. Set aside.

Beat the butter to soften and add the vanilla and sugar.

Add the eggs, one at a time, until well mixed.

Add the flour mixture, scraping the bowl as necessary.

Remove the bowl from the mixer stand and stir in the lemon zest.

Stir in the nuts.

Pour the batter in the prepared pan and smooth the top. Use the back of a spoon and lightly press a line down the middle, forming a slight trench. This will keep it from mounding too high during baking.

Bake for 65-70 minutes (top of cake will bounce back when lightly pressed). Let it cool in the pa for 15 minutes before turning it out to cool completely on a rack.