ISO: ISO Ann: Not ignoring you, either. Will post the cake recipe Mon or Tues also.

In Search Of:
No problem Cyn. I purchased an anniversary bundt pan and have tried

Meryl's Orange cake and made Grammercy Tavern Gingerbread again.

It's the perfect time to try the Maple cake recipe you posted. I just need to get a small amount of good maple syrup.

Thanks!
Ann

 
Hey Ann, you asked me awhile ago to post some of my favorite cakes, other than the Orange Butter

Cake - I posted a long list, but don't know if you ever saw it.

 
You know what? I just looked in Search and can't find the list. It must have disappeared during the

site problems! Will try to remember to post them again later tonight or tomorrow - if not, just remind me!

 
Ann, I just checked in Search, and my post with the list must have

disappeared when the site was having problems. Will post it again later tonight or tomorrow.

 
Thanks, Lin! That one's a more recent, partial list. I'll just add to it with the rest. smileys/smile.gif

 
Here's the rest of the list. (Use Lin's link for the first part of the list). If anyone wants any

of these recipes, just let me know:

Double Layer Chocolate Cake
Sour Cream Fudge Layer Cake
Bittersweet Chocolate Cake (almost flourless)
Chocolate Espresso Torte (almost flourless)
Chocolate-Pecan-Bourbon Cake (lowfat - almost flourless)
Chocolate Orbit Cake with Creme Anglaise (flourless)
Strawberry Charlotte Russe
Streusel Topped Triple Berry Coffee Cake
Pound Cake With Chocolate Swirl (lower in fat than most pound cakes)

PIES:
Key Lime Pie
Strawberry Cream Pie (or Raspberry)

 
Longtime T&T favorite cake - rec: Mom's Sherry Cake

My husband's favorite cake, too!

** Mom's Sherry Cake **

Simple, but wonderful!! This was my favorite cake that Mom would make for my birthdays when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. smileys/smile.gif

6-9 servings, 1 cake
time to make 55 min 10 min prep

Cake

1 package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 package vanilla instant pudding mix

Cinnamon mixture

1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa
Drizzle frosting
1/2-1 cup powdered sugar
milk

1. (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.

2. Combine cinnamon mixture.

3. Butter the sides and bottom of Bundt or angelfood tin.

4. Sprinkle part of cinnamon mixture into pan covering sides and bottom.

5. Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.

6. Bake at 350 degrees for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.

7. Let cool; place on serving plate.

8. Mix together powdered sugar and enough milk to make a "drizzly" consistancy of frosting, then drizzle over the sides (both inside and outsides).

9. Let frosting set before serving.

10. Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out.

http://www.recipezaar.com/27631

 
Here ya go, wildwoods. REC: Bittersweet Chocolate Cake

BITTERSWEET CHOCOLATE CAKE

(Note: The baking time takes about 10 - 15 minutes longer than originally indicated, and I've noted this in the directions).

"Similar to a flourless cake, this one contains only a small amount of flour, which results in an incredibly rich, fudgelike dessert."

INGREDIENTS:

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour (*one reviewer used 1 1/2 tablespoons for an even fudgier consistency)
Powdered sugar

DIRECTIONS:

Preheat oven to 325 F. (300 F for dark pans). Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.

Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. (*baking time takes about 35 - 40 minutes). Cool completely in pan on wire rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powdered sugar over cake and serve.

Serves 8.

Bon Appétit

 
REC: Pound Cake With Chocolate Swirl

POUND CAKE WITH CHOCOLATE SWIRL

INGREDIENTS:

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 8-ounce container sour cream (I used nonfat plain yogurt)
1 teaspoon vanilla extract
2 large eggs
2 ounces semisweet chocolate, grated
1 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350°F. (325 F for dark pans). Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended. Add sour cream and vanilla and beat just until smooth. Beat in eggs.

Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.

Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.

(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

Makes 1 loaf.

Bon Appétit

 
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