D
dianncy64
Guest
Merry Christmas
Last edited:
Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Mama Mangia
Super Moderator
dianncy64 is longer here and has deleted some of her recipes -
here's this one:
RASPBERRY MORNING CAKE
A fruity coffeecake
* ¾ cup unsalted butter, softened
* 1¼ cups sugar
* Zest from 1 orange or 2 limes
* 1 tablespoon vanilla
* 3 eggs (see TIPS)
* 3 cups flour (see TIPS)
* 1 tablespoon baking powder
* 1 teaspoon table salt
* ¾ cup buttermilk
* 12 ounces frozen raspberries
* 1 tablespoon flour
* GLAZE 1 tablespoon orange juice
* 1 tablespoon cream
* Powdered sugar to thicken, about 8 tablespoons
Preheat oven to 350F.
Cream butter and sugar in large bowl with electric mixer. Add zest and vanilla. One at a time, beat in eggs.
Separately, stir together flour, baking powder and salt. Gently combining after each addition, add 1/3 the buttermilk, ½ the flour mixture, 1/3 the buttermilk, ½ the flour mixture, 1/3 the buttermilk.
Separately, stir together berries and 1 tablespoon flour. By hand, stir berries into batter.
Transfer batter to well-greased Bundt pan (see TIPS). Bake for 60 – 75 minutes, until a knife inserted in the center comes out clean. Let cool 30 minutes, gently turn onto serving plate. Let cool another 30 minutes. Mix glaze ingredients, drizzle onto cake.
TIPS:
For lighter cakes, warm eggs in hot water for 5 minutes before beating in. ‘Fluff’ flour to lighten before measuring. Otherwise, you’ll use more flour than called for and baked goods will turn out heavy.
Frozen blueberries are a good substitute. The frozen berries will thicken the cake batter so use two tablespoons to transfer by dollop into the Bundt pan. I’ve started buttering and sugaring Bundt pans to make it easier to remove cakes from the ribs.
here's this one:
RASPBERRY MORNING CAKE
A fruity coffeecake
* ¾ cup unsalted butter, softened
* 1¼ cups sugar
* Zest from 1 orange or 2 limes
* 1 tablespoon vanilla
* 3 eggs (see TIPS)
* 3 cups flour (see TIPS)
* 1 tablespoon baking powder
* 1 teaspoon table salt
* ¾ cup buttermilk
* 12 ounces frozen raspberries
* 1 tablespoon flour
* GLAZE 1 tablespoon orange juice
* 1 tablespoon cream
* Powdered sugar to thicken, about 8 tablespoons
Preheat oven to 350F.
Cream butter and sugar in large bowl with electric mixer. Add zest and vanilla. One at a time, beat in eggs.
Separately, stir together flour, baking powder and salt. Gently combining after each addition, add 1/3 the buttermilk, ½ the flour mixture, 1/3 the buttermilk, ½ the flour mixture, 1/3 the buttermilk.
Separately, stir together berries and 1 tablespoon flour. By hand, stir berries into batter.
Transfer batter to well-greased Bundt pan (see TIPS). Bake for 60 – 75 minutes, until a knife inserted in the center comes out clean. Let cool 30 minutes, gently turn onto serving plate. Let cool another 30 minutes. Mix glaze ingredients, drizzle onto cake.
TIPS:
For lighter cakes, warm eggs in hot water for 5 minutes before beating in. ‘Fluff’ flour to lighten before measuring. Otherwise, you’ll use more flour than called for and baked goods will turn out heavy.
Frozen blueberries are a good substitute. The frozen berries will thicken the cake batter so use two tablespoons to transfer by dollop into the Bundt pan. I’ve started buttering and sugaring Bundt pans to make it easier to remove cakes from the ribs.
S
SpiceIsGreat
Guest
oh wow this looks good