Buttermilk Loaf Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 26).
As you can see in the photo, I made this as a Bundt cake instead of a loaf cake and I also changed it a bit and turned it into a Lemon Buttermilk Loaf Cake. I found a recipe in "The Fanny Farmer Baking Book" that was identical to this with one exception - the additional of lemon extract. I also added the glaze which I think adds to the taste of the cake. Perfectly wonderful, with or without.
So, here is Maida's recipe and the optional ingredients can be added if you want the added lemon flavor.
4 eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 sticks butter (16 TBS.)
1 TBS. grated lemon zest
1 cup buttermilk
2 cups sugar
1 tsp. lemon extract (optional)
1 1/2 tsp. vanilla extract (do not use if using the lemon extract)
Preheat oven to 350. Grease and flour a 10-inch loaf pan or you can use a Bundt pan or even two smaller loaf pans.
If the eggs are not already at room temperature, place them in a bowl of warm water for several minutes. (Note: This isn't in Maida's recipe but the Fanny Farmer mentions it and I think it is a good tip).
Sift together the flour, baking soda, baking powder and salt. Set aside.
Beat the butter until it is smooth and creamy. Slowly add the sugar, beating until well blended.
Add the eggs one at a time until blended.
Add half of the flour mixture and beat until well blended.
Stir the lemon or vanilla extract and lemon rind into the buttermilk. Add half of the buttermilk mixture to the batter.
Add the remaining flour and buttermilk mixtures and beat until the batter is smooth and well blended.
Pour
the batter into the prepared pan and shake it to level it. Bake for 1 - 1 1/4 hour if using the
Bundt pan. If using loaf pans, baking for 40-45 minutes or until a
tester comes out clean. Remove from the oven and let it sit for 10-15
minutes before turning out onto a wire rack. Cool completely.
If
you desire, add a lemon glaze. Combine 1 cup of confectioners sugar and
add several tablespoons of lemon juice until you reach the desired
consistency. Drizzle over the cooled cake.
Glaze (optional):
1 cup confectioners sugar
3-4 TBS. lemon juice
Source: Happiness is Baking (Little, Brown & Company, 2019 ed.), pg. 134 and
Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 19.
How have I went this long baking Maida's recipes without making the Chocolate Hermits? These cookies are the bomb! Seriously, we can't stay out of them.
Hermits are old-fashioned cookies that has been around since the 1800s. How they got their name is a mystery. I don't know why I thought the cookies would be hard. They are not but in fact super soft with an intense chocolate flavor with a delicious hint of cinnamon. They remind me somewhat of the Snackwell's Devil's Food cookies. They almost melt in your mouth.
This is definitely one my new favorite cookie recipes!
3 oz. unsweetened chocolate
1 1/4 sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 TBS. unsweetened cocoa powder (preferably Dutch-process)
1 tsp. cinnamon
1 tsp. instant espresso or coffee powder
4 oz. unsalted butter
1 tsp. vanilla extract
1 cup sugar
1 large egg
1/2 cup milk
1 cup raisins
1 cup walnut or pecan pieces
Glaze
1/4 cup sifted confectioners sugar
1 TBS. unsalted butter, melted
1/2 tsp. vanilla extract
1 TBS. milk or light cream
Pinch of salt
Preheat the oven to 350. Line two cookie sheets with parchment or foil.
Melt the chocolate in a double boiler over barely simmering water.
Sift together the flour, baking powder, salt, cocoa, cinnamon and coffee.
Cream the butter and add the vanilla extract and sugar, beating well.
Add the egg and the melted chocolate.
Add the milk.
Add the sifted flour mixture, scraping the sides of the bowl as necessary.
Add the raisins and the nuts.
Scoop the batter out in a rounded tablespoon and place them on the cookie sheets about an inch apart.
Bake 18-20 minutes or until the cookies are firm and bounce back slightly when lightly pressed. Do not overbake.
While the cookies are baking, prepare the glaze.
Stir all the glaze ingredients (confectioners sugar, butter, vanilla and milk) until it is smooth. It should have a slightly runny consistency. You can adjust it by adding more milk (if too thick) or sugar (if too thin). In my experience, I had to add a bit more milk.
When the cookies come out of the oven, place a dollop of the glaze on each cookie. (I wasn't too happy with the way the glaze looked on mine so I will try and be more careful when I make them again).
After the glaze has dried, the cookies can be stored in an airtight container. Use wax paper to separate layers.
