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by Heather Harris Brady

Okay, here we go with finishing these babies up! Brace yourself, this post is going to be a long one. There are a few things to think about in advance – 1) what type of filling you want and 2) if/how you want to cover the outside of each one.

Filling – I’m using two layers, one lemon curd and one apricot preserves plus some Italian buttercream, because I love it. You can use any type of thick jam or jelly. The thicker the better, because that’s what’s going to glue your layers together when it comes to the outside coating. If you’re going to skip the outside coating (by far the easiest thing!) you can use either jam or buttercream between your layers.

Coating – I tried several different poured fondant recipes and couldn’t find one that was successful enough to share. By that then I was running short on time so I defaulted to chocolate couverture. If I had more time I would have made a batch of ganache for the coating.

If you decide not to use buttercream you can skip the following recipe and go straight to the assembly section below. If you haven’t had true Italian buttercream all I can say is it’s the most luxurious, smooth, rich frosting imaginable. There are lots of recipes out there, but they are all basically the same. Dede Wilson’s from her Wedding Cake Book has always been my go-to. While it’s possible to do this in a large mixing bowl with a hand mixer, a stand mixer really makes it easy.

Italian Meringue Buttercream, Makes enough to generously frost one 8″ double-layer cake or 24 cupcakes

  • 5 large egg whites, at room temperature
  • 1/3 c. granulated sugar
  • 1 lb. unsalted butter, room temperature, cut into 16 pieces
  • 1 c. granulated sugar
  • 1/4 c. water
  • 1 t. cider vinegar
  • 2 t. high-quality vanilla
  • 1 t. almond extract

Put the egg whites in the mixing bowl and beat to soft peaks. Beat in the 1/3 c. sugar a tablespoon at a time, and whip to stiff peaks. Set aside while you make the syrup.

Combine the water, vinegar and granulated sugar in a heavy saucepan. Stir gently to dissolve the sugar and cook over medium heat to the soft-ball stage, about 235 on a candy thermometer.

When it starts to look syrupy and the bubbles struggle a bit to get to the surface you’re almost there.

When you hit the temperature turn your mixer on high and drizzle the hot syrup directly into the beaten egg whites. You have to be quick and decisive about this. This egg whites will foam up as you beat them together.

Beat until the sides of the bowl are close to room temperature. Then start to add the butter, a few pieces at a time.

It will make your egg whites turn a little soupy but that’s okay! Keep going. When you get all the butter in it will magically come together. (You’re making an emulsion, like mayonnaise.) When it comes together, beat in your flavorings.

Set the buttercream aside until you’re ready to use it.


ASSEMBLY

8 oz. marzipan

Get out your almond cake from the previous recipe.

Decide how many layers you want, and plan your cutting. I’m doing four layers – with lemon curd, buttercream, and apricot in between. (This was a little tall, you might want to stop at three cake layers.) I cut it in half, and then in half again.

I stacked these to create two cake “sandwiches”, one with lemon curd in the middle and one with apricot in the middle. I spread buttercream on top of one, stacked the other on top, and covered the whole thing in buttercream. Put it in the refrigerator to set the icing. (If you’re making petit fours with uncovered sides leave them uniced.)

Divide your marzipan in half and roll it to fit the top of your cake.

Trim it to fit. Turn the cake over and do the same for the bottom. Chill again, as long as you can spare. I also weighted my cake, to make sure the layers would stick together. When you’re ready to finish them get a sharp knife and cut your brick of cake into your desired sizes and shapes.

Keep your knife clean and dip it in hot water for clean cuts.

To finish with couverture melt your chocolate until smooth. Dip the bottom of each cake first and let it set up.

Then grasp each one by the bottom, and dip the uncovered portion. Work fast – especially if you have buttercream between the layers!

I made some little rolled roses with extra marzipan and put one on each cake. The good news is, after all that work, the little cakes are pretty much indestructible once coated in chocolate. Store them in the refrigerator and take them out a few hours before serving. Freeze for longer storage.

Having to resort to chocolate, while delicious, was not the smooth fondant covering I had pictured. I will keep trying to come up with a good reliable poured fondant recipe!

by Heather Harris Brady

Since we’re heading into a big party time of year with graduations and weddings, I thought I’d post something special. These petit fours are big on WOW factor. These tiny cakes are not a recipe to try when you’re feeling rushed, however! Pick a time when you’re feeling extra zen.

We’ll do the cake first, then cover filling and frosting in the next post. You can do this cake ahead of time, freeze it, then finish things up at a later date if that works better for you. This recipe is from Paula Peck’s Art of Fine Baking, and it makes a lovely fine-grained cake that is perfect for stacking. Seasoned bakers will recognize this method as being the same as a classic genoise.

Almond Butter Sponge, Makes one half-sheet

  • ¾ c. sifted flour
  • ¼ c. butter, melted and clarified
  • 3 whole eggs
  • 2 egg yolks
  • ½ t. vanilla
  • ½ c. sugar
  • 1 t. grated lemon rind
  • ¼ c. almond paste

Preheat the oven to 350. Grease half-sheet pan and line it with parchment.

Combine the whole eggs, one egg yolk, sugar, vanilla and lemon rind in the top of a double boiler. Warm gently and carefully to lukewarm.

In a separate bowl cream the almond paste with the remaining egg yolk. I found it easiest to smear the paste out with a spoon and then cream them together. Set this aside.

When the egg mixture feels warm, start to beat it with a hand mixer. Beat at high speed for about five minutes. It will triple in bulk and look like whipped cream.

Pour the almond paste mixture over the top and sprinkle with the flour.

Fold them in, drizzling the butter as you go. Don’t overmix, just fold until there aren’t any streaks of flour.

Spread the batter evenly in the pan without pressing it too much.

Bake about 15 minutes, until golden brown. Remove the cake from the pan and cool on a rack.


Four years ago: Hot Fudge Sauce
Three years ago: Wild Mushrooms Florentine
Two years ago: Peanut Butter Chip Cookies
One year ago: Mexican Sweet Bread (Conchas)


coconutcreamcake_17_little-house-dunes

by Heather Harris Brady

I couldn’t wait to share this cake with you because I came across a tip that is literally life-changing, thanks to Cooks Illustrated. Apparently if you process heavy cream in a food processor you get frosting – that lasts for days! Who knew?

This is my “When Harry Met Sally” tribute cake because, as you might remember, in the movie Meg Ryan is very particular that her wedding cake be coconut with chocolate sauce. This cake has two layers of coconut cream, with chocolate ganache in the center. You will have enough ganache left over to serve it on the side of each slice. I used finely shredded coconut for this recipe, like this:

Coconut Cream Cake, Makes one 8″ two-layer cake

  • 3/4 c. coconut milk
  • 1/2 c. finely shredded coconut (plus extra for coating)
  • 2/3 c. softened butter
  • 1 c. granulated sugar
  • 1-1/2 t. vanilla
  • 2 large eggs
  • 2 t. baking powder
  • 2-1/3 c. cake flour
  • 1 pint heavy whipping cream
  • 1 T. sugar
  • 1 t. vanilla
  • One recipe coconut pastry cream
  • One recipe chocolate ganache

Combine the shredded coconut and the coconut milk. Let stand for 10 minutes.

Preheat the oven to 350. Cream the butter and the sugar together well.

Beat in the eggs one at a time, then the vanilla and the baking powder.

Beat in the half the flour, then half the coconut mixture – repeat.

You should have a thick creamy batter.

Divide it between greased 8″ cake pans.

Bake for about 30 minutes, until the center springs back to the touch.

Cool the cakes on a rack, lightly covered with plastic wrap. Split the layers in half.

Put one half on a plate and cover it with coconut cream. Top with another cake layer.

Put half the ganache in the middle, between the two cake layers.

Now the magic part! Combine the whipping cream, sugar and vanilla in the food processor, with just the blade on.

Process for about a minute, until the cream has thickened.

Now process in 15-second pulses until you have what looks very much like soft-serve ice cream.

Cover the cake with the whipped cream. (Believe it not, it will keep very nicely in the refrigerator for days. I know – I didn’t believe it either. But I tried it and it worked!)

Then with more coconut. I used both finely shredded and the large flakes, just for fun.

Chill thoroughly and serve sliced with the reserved ganache. Store any leftovers in the refrigerator.


Four years ago: Migas (Mexican Egg Scramble)
Three years ago: Caramel Apple Cake
Two years ago: Butter Muffins
One year ago: Cheesecake Bars


By Heather Harris Brady

I’ve featured a carrot cake before, with coconut and crushed pineapple, but when I saw this one in Cooking Light I had to give it a try. The browned butter adds a nice depth, and it does get better over the second and third days. I made some adjustments to the original recipe.

Make sure you use larger carrots for this recipe, the ones they typically sell in the bulk section for juicing work well. The small baby carrots just don’t have enough flavor.

If you have a pretty fluted bundt pan now’s the time to use it! I apologize for the weird capitalization, my iPad always gets fussy with blogging.

Carrot Cake with Browned Butter, Makes one 12″ bundt cake

  • 1 stick of butter
  • 1/3 c. Olive oil
  • 1 c. Granulated sugar
  • 2 t. Vanilla
  • 2 large eggs
  • 1/2 c. Greek yogurt
  • 1-1/2 t. Cinnamon
  • 2-1/2 t. Baking powder
  • 1/2 t. Baking soda
  • 1/2 t. Fresh ground cardamom
  • 2 c. Carrots, finely grated
  • 2 c. White whole wheat flour
  • 1 c. Unbleached all-purpose flour
  • 1/3 c. Milk

Glaze

  • 3 T. 1/3-less-fat cream cheese
  • 2-1/2 c. Confectioner’s sugar
  • 1 t. Milk
  • 1/2 t. Vanilla

Put the butter in a saucepan on medium heat and stir. It will melt, bubble and eventually foam up.  As soon as it starts to turn brown (the milk solids in the butter are what will be browning), take it off the heat. Let it cool to room temperature and then preheat the oven to 350.

Put the browned butter in a mixing bowl. Beat in the oil, sugar and vanilla. Then beat in the eggs one at a time. I used a wooden spoon but you can do it with a mixer if you like. Stir in the white whole wheat flour, then half the yogurt, the cinnamon and the cardamom.

Add the rest of the flour, the rest of the yogurt, the baking powder, the baking soda, and the milk.

You should have a thick batter. It might seem a little too thick to you, but that’s okay! We’re adding a lot of moisture with the carrots.

Fold in the carrots.

Spread the batter in a greased baking pan.

Check it at 40 minutes. Your tester should have moist crumbs.

While the cake is cooling make the glaze. Combine the sugar, vanilla and cream cheese in a bowl.

Drizzle in the milk and whisk until you have the desired glazing consistency.

Put the cake on a serving plate and pour the glaze over the top.

I garnished this one with some flakes of coconut and chopped candied pecans.

Store the cake in the refrigerator, loosely covered.

pumpkincake14_little-house-dunes

by Heather Harris Brady

Now I like a good four-page recipe probably more than the next girl, but there are times when you have to come up with something FAST. You found a slip at the bottom of the school backpack asking you to bring in something for the bake sale/party, you’ve been invited to a tailgate, or you just need cake like NOW.

This recipe is for those times. If you can stir you can make it. I promise. If you’re an experienced baker it’s still a lovely thing to throw together for a treat after working all day. It keeps well, it’s moist and velvety and it has that irreplaceable homemade thing going. It would also make a great Halloween dessert, just bake it in a round and drizzle a spider web-ish design in chocolate over the top. Boom.

Pumpkin Cake, Makes one 8″ cake or about 12 cupcakes

  • 1 (15 oz) can pumpkin
  • 2 eggs
  • 2 c. flour
  • 2/3 c. sugar
  • 1/2 c. oil
  • 1 t. fresh ground ginger
  • 1 t. cinnamon
  • 1 t. vanilla
  • 1 t. baking powder
  • 1/2 t. baking soda

Frosting

  • 4 oz 1/3-less-fat cream cheese
  • 3 T. soft butter
  • 1 t. milk
  • 1 t. vanilla
  • 2 c. powdered sugar

Preheat the oven to 350. Combine the pumpkin, eggs, sugar and oil. Stir together well.

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Stir in the spices.

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Then the flour, baking soda and baking powder.

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Spread it evenly in a greased baking dish.

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Bake for about 25 minutes, until the center springs back to the touch. Set it aside to cool to room temperature.

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While the cake is cooling make the frosting. Combine the powdered sugar, butter and cream cheese in a mixing bowl.

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Beat in the vanilla and the milk. Add a little milk if you need it to reach the desired consistency. Beat for two minutes.

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Spread the icing on the cooled cake.

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Refrigerate until ready to serve.

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I sprinkled some candied nuts on top.

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Keep leftovers refrigerated, and lightly covered.


Four years ago: Farmhouse Cornbread
Three years ago: Cheese Fondue
Two years ago: Brioche Coffeecake
One year ago: Apple Dumplings


gingergoldcake8_little-house-dunes

by Heather Harris-Brady

Local apples are starting to come in and I made this cake as a way to use up some of the beautiful Gingergolds I picked up.  Gingergolds are a cross between Golden Delicious and Newton Pippins. They are a lovely golden green:

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with a gorgeous sweet-tart flavor and crisp bite. These apples are not built for long-term storage, so you have to enjoy them early in the season. I decided to pair them with a mix of spices, sugar and local honey. The recipe below is based on Eliza Acton’s classic gingerbread recipe from the 1800s, with a few tweaks of my own.

Gingergold Cake, Makes one 9″ cake

  • 2 large eggs
  • 3/4 c. molasses
  • 3/4 c. packed brown sugar
  • 1/3 c. honey
  • 2 T. ground ginger (Not powdered, actual ground gingerroot)
  • 1 t. cinnamon
  • 1/2 t. allspice
  • Zest of one lemon (important!)
  • 2 c. unbleached all-purpose flour
  • 3/4 c. light wholewheat flour
  • 6 T. butter, melted
  • 1/2 c. buttermilk
  • 1 t. baking soda
  • 1/2 t. baking powder
  • Four Gingergold apples, cleaned and chopped in a fine dice, set aside in acidulated water
  • Whipped cream or ice cream, for serving

Preheat the oven to 350 and put the eggs in a mixing bowl. Beat them until light and frothy.

gingergoldcake_little-house-dunes

Beat in the sugars.

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Then beat in the flour, baking powder, baking soda, spices and butter. Beat until well-combined, then beat in the buttermilk. Lastly, beat in the wholewheat flour.

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You should have a thick, creamy batter.

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Fold in the apples and pour the batter into a greased 9″ cake pan.

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Bake for about 35 minutes, until golden brown. The center should spring back when touched lightly.

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Serve warm or at room temperature, plain or dressed up. This cake is a good keeper, and I think it’s actually better on the second day. Store any leftovers wrapped, freeze for storage longer than a few days.

gingergoldcake10_little-house-dunes


Three years ago: Berry Crumb Cake
Two years ago: Icelandic Almond Rolls
One year ago: Fried Rice


cheesecake9_little-house-dunes

by Heather Harris Brady

I came home from a weekend away to a large container of cottage cheese VERY close to its expiration date. It was too much for bread or other uses but just enough for a cheesecake. This makes a nice, different cheesecake with the added bonus of less fat and a lot more protein.

Cottage Cheesecake, Makes on 8″ round cheesecake

  • 1 large 14 oz. container low-fat cottage cheese
  • 1 sm. pkt. instant vanilla pudding mix
  • 2 eggs
  • 1/2 c. sugar
  • 1/3 c. all-purpose flour
  • 1 t. baking powder
  • 1 c. graham cracker crumbs
  • 2 T. melted butter
  • 3/4 c. milk

Preheat the oven to 350. Combine the cottage cheese and pudding mix in a food processor.

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Blend until smooth.

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Add the milk and eggs, blend until smooth.

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Add the flour and baking powder.

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Blend smooth once more.

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Combine the crumbs and butter in a 8″ springform pan. Press them over the bottom and spoon the batter over the top.

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Bake for about 40 minutes, until lightly browned. It will still jiggle a bit. Cool to room temperature and then refrigerate for at least three hours and preferably overnight.

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Sprinkle with powdered sugar and serve.

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Store all leftovers covered and refrigerated. This best eaten within two-three days.

cheesecake9_little-house-dunes


Three years ago: Chocolate Zucchini Snack Cake
Two years ago: Badabing Chewy Cherry Bars
One year ago: Peach Crumb Pie


chocolatecherrycake17_little-house-dunes

by Heather Harris Brady

The sweet cherries were just in season here. I was thinking about making a black forest cake, but often those can be disappointing with dry cake and not a good ratio of cake to filling. What I was going for was a moister cake, more of a brownie texture. I found what I was looking for in Baking with Jim Dodge. His recipe, which I’ve tinkered with slightly below, uses brandied cherries (which would be delicious) but I was under a time crunch so I used fresh cherries.

Chocolate Cherry Cake, Makes one 8″ cake

For the cake:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 2 T. butter
  • 2 large eggs
  • 1/2 c. milk (or 1/2 c. strong coffee)
  • 1/3 c. cocoa
  • 3/4 c. granulated sugar
  • 1 c. all-purpose flour
  • 1/2 t. baking soda
  • 1/2 t. salt

For the filling:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 1/2 c. heavy cream
  • 1 T. softened butter

2 c. stabilized whipped cream

1 lb. Bing cherries (or another sweet black cherry)

Preheat the oven to 375. To make the cake: combine the chocolate chips and butter in a saucepan over medium heat. Stir until melted.

chocolatecherrycake_little-house-dunes

Set it aside to cool slightly, then beat in the eggs, one at a time.

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Beat in the rest of the dry ingredients.

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Then add the milk. You should have a thick creamy batter.

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Spread the batter in a well-greased 8″ pan. I also dusted mine with cocoa powder before adding the batter, just to be sure it would come out.

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While the cake is baking make the chocolate filling. Combine the chips and cream over medium heat, stir to melted. Then stir in the butter and set it aside to cool (you can speed it up by putting it in the freezer).

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Whip the ganache until it’s light and fluffy.

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Let the cake cool thoroughly. If you have some Kirsch now would be a good time for a sprinkle.

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Wash the cherries, pit and halve them. It’s a messy job, there’s no getting around it.

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Split the cooled cake in two and put it on your serving dish. Arrange the halved cherries on the bottom layer.

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Top the cherries with the ganache and then add the second layer of cake.

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Top that with the stabilized whipped cream. Chill thoroughly before serving.

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Even fresh the cake will cut neatly.

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Store leftovers lightly covered in the refrigerator.

chocolatecherrycake17_little-house-dunes


Three years ago: Cheesecake Ice Cream
Two years ago: Gooseberry-Raspberry Pie
One year ago: Sunday Night Cake with Chocolate Sauce


lemoncakes15_little-house-dunes

by Heather Harris Brady

This cake got its name from its strong clear lemon flavor, which reminds me of the lemonade you can buy from fair vendors – the kind they make to order with a whole lemon per glass. Because it’s been so hot I baked them in a small size to cut down on the oven time, but you could bake it as a traditional loaf – just adjust the baking time up.

I based this recipe on one for traditional pound cake from Carole Walter’s Great Cakes, another one of my favorite cookbooks.

Country Fair Lemon Pound Cakes, Makes about 24 mini bundt cakes or one loaf cake

  • 1 c. softened butter
  • 1 c. granulated sugar
  • 1 Meyer lemon
  • 4 eggs
  • 2 t. vanilla extract
  • 2-1/4 c. all-purpose flour
  • 1 t. baking powder
  • 1/4 c. milk
  • 2 c. powdered sugar

Measure the sugar into a bowl and zest the lemon into it. Work the rind into the sugar with your fingers until it’s well combined. Preheat the oven to 325.

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Put the butter into a mixing bowl and beat until light. Gradually beat in the sugar.

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Beat in the eggs, one at a time. Beating well after each addition. Stir in the extract.

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Add the flour and baking powder. Beat well.

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You should have a thick creamy batter.

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Grease your pan(s) and fill them.

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Bake small cakes about 20 minutes. Loaves may need 45 minutes or more.

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While the cakes are baking make the glaze. Measure the powdered sugar into a bowl. Juice the lemon into the sugar and stir it into a glaze. Depending on how much juice is in the lemon, you may need to adjust the thickness of the glaze with a little more powdered sugar.

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Turn the cakes out onto a rack.

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Drizzle them with the glaze while they are still warm.

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You can serve these at any temperature.

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They’re especially nice with fresh berries and coriander flowers.

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Store leftovers lightly covered at room temperature for up to two days. Freeze for longer storage.

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Three years ago: Strawberry Frozen Custard
Two years ago: Traverse Cherry Pie
One year ago: Strawberry Lemon Torte


 

candycake7_little-house-dunes

by Heather Harris Brady

This cake is something you’re going to want to bookmark for the times you need to throw a dessert together in a hurry. The recipe is from one of my favorite cookbooks, Classic Home Desserts by Richard Sax. It’s an amazing book and the fact we lost Richard Sax at such a young age is a huge loss to those of us with a passion for cookbooks.

I had to tinker with the recipe, because I didn’t have the chocolate, Grand Marnier, or jam on hand he called for in the original. But it still turned out great. I served it with lightly sweetened whipped cream and strawberries on the side, but it’s very versatile. The flavor is actually better the next day.

Quick Chocolate Candy Cake, About eight generous servings

  • 1 stick butter, softened
  • 1/2 c. granulated sugar
  • 1 T. apricot preserves
  • 1 T. Grand Marnier
  • 3 large eggs
  • 4 oz. semisweet chocolate, melted and cooled
  • 1 c. almond flour
  • Zest from one orange

1/4 c. soft fresh bread crumbs (regular or gluten free)

Preheat the oven to 375. Butter the sides of an 8″ round pan. Cream the butter and sugar together. Beat in the jam and Grand Marnier with one of the eggs.

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Then beat in the remaining two eggs, followed by the melted chocolate, almond flour and bread crumbs.

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Lastly, add the zest.

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Spread the batter into your pan and bake about 25 minutes.

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The center should still be a bit shiny.

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Serve warm or at room temperature.

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I cut this slice after the cake had been out of the oven for about 30 minutes. It was still warm.

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Serve with whipped cream, berries or both. The cake keeps several days covered at room temperature.


Three years ago: Fresh Ginger Carrot Muffins
Two years ago: Quick Caramel Apple Cake
One year ago: Chocolate Cake-Truffle Petits Fours


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