Tag Archives: cake

Honey Cake with Plum Glaze

5 Sep

My plum tree is old and in pretty bad shape.  It looks like it’s been through a war.  Really, it has.  The war of “I want to live” vs. “The goats want to eat.”  The extremes we’ve had in our weather the last few years doesn’t help either.

I decided I need to start a new one or two or three trees and plant them up north.  I gathered a bowl full of plums to get seeds.

Then I decided I needed to do something with the plums because they are the best plums ever!

I made honey cake with plum glaze. It might be my new favorite cake.

Start by making the plum glaze (you need some of this for the cake too).  Honestly, I made the glaze the day before, and it worked well.  That way it was completely cool by the time I wanted to make the cake. I measured out 1 cup of plum sauce and 1 cup of honey.  Put them in a medium sauce pan and simmer, stirring constantly.  Add 1/8 tsp. ground ginger.  Let it come to a boil until it is thick and bubbly.  Put it in the refrigerator to cool.

For the cake batter, in a bowl combine:

  • 3/4 cup softened butter
  • 4 eggs
  • 1 1/2 cups honey

Mix thoroughly and add:

  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp. salt

Add:

  • 1/2 cup buttermilk

Mix it all together and set aside while you prepare the filling.

For the filling, in a medium mixing bowl combine:

  • 1 cup chevre (or cream cheese)
  • 1/2 cup of your plum glaze
  • 1 egg
  • 1 Tbsp. flour

Put about 1/3 of your batter in the bottom of a greased and floured bundt pan.  Then spread the filling over this.  It is fairly thin, so it might spread out and just be a layer more than a filling.  Then finish pouring the rest of the cake batter over the top.  Bake at a 350°F oven for about an hour.  Once it has completely cooled, you can remove it from the pan.

Then you might want to heat the plum gaze up enough that you can evenly drizzle it over the cake.  You just don’t want it so thin it will all run off.

There’s plenty of glaze to drizzle on your individual pieces if you want.

There you go!

Spiked Egg Nog Cake

30 Dec

I agonized over what to have for a dessert when my family came out Christmas Eve.  I wanted to try something new and different, and I finally settled on Spiked Egg Nog Cake.

It was amazing!  Unlike a traditional rum cake, this one is light.

Cake:

Cream:
1/2 cup softened butter
1 1/3 cup sugar

Add:
2 eggs

Alternate adding the dry and liquid ingredients:

3 cups flour
1 Tbsp + 1 tsp. baking powder
1 tsp. salt

1 1/3 cup egg not
1 Tbsp. rum extract

To make the cream filling mix:

1 cup chevre (or cream cheese) softened
1/4 cup sugar
2 Tbsp softened butter
1 Tbsp. corn starch
1 egg
2 Tbsp. egg nog
1/2 tsp. vanilla

Put half the batter ont he bottom of a well greased and floured bundt pan.  Drizzle the cheese mixture around and finish covering with the remaining batter.  Bake at 350*F for 40 – 50 minutes.  When the cake is completely cooled, remove it from the pan and drizzle with the glaze.

Glaze:

1 – 1 1/2 cup powdered sugar (depending how much you want the glaze to soak into the cake)
1/4 cup egg nog
1/4 tsp. rum extract
f.g. of nutmeg

Since this is the perfect holiday cake, HERE is a printable version so you can print it and keep it until next year!

Another Macaroon Cake

2 Nov

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.

Cake:

  • 1/2 Cup margarine
  • 1 3/4 Cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2 Cups pumpkin
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

  • 8 oz. chevre (or cream cheese)
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 Cup sugar
  • 1 Tbsp. flour
  • 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

  • 1/4 Cup Margarine
  • 1/2 Cup light brown sugar
  • 1/4 tsp. salt
  • 2 Tbsp milk
  • 1 tsp. vanilla
  • 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!