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Dash of Class: Recipe roundup all about cake

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Food column by Nora Sweat

By Nora Sweat

Oops. I’ve done it again. I thought there was another week in July. What a surprise. One of Hardin County’s Finest Cooks will be next month and this week I am giving you another Recipe Roundup, just because I had it done.

Also, there was one item left out of the Twin­kies Cake recipe two weeks ago. There should have been a small box of instant vanilla pudding. Sorry.

Today, I have for you three new cake recipes. I know, cakes again. Two weeks from now, I will have healthy summer fruit and vegetable recipes for you.

The prune cake recipe was given to me at the State Vocational Teacher Conference last week by my booth neighbor on the exhibit floor. A lot of people don’t have a taste for prunes, but she assured me it is a delicious cake and her sister gets numerous orders for it at Christmas.

The peanut butter cake I found in a Woman’s Day magazine and it sounded yummy. The Chocolate Zucchini Cake was from the Taste of Home website. It is another way to use up extra shredded zucchini.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Prune Nut Cake

Cake:

3 beaten eggs

1 cup cooked prunes

1 cup canola oil

1½ cup sugar

1 cup buttermilk

1 teaspoon baking soda

2 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon vanilla

1 cup chopped pecans

Sauce:

1 stick butter

1 cup sugar

½ cup buttermilk

½ teaspoon baking soda

½ teaspoon vanilla

For cake: Add baking soda to buttermilk. Mix eggs, prunes, oil and sugar. After mixing, add buttermilk and vanilla, then flour that is mixed with salt and spices. Finally, add chopped pecans that have been mixed with a little flour. Once everything is mixed well, put in a 13” x 9” x 2” pan. Bake at 325 degrees for 55 minutes. Cool.

For sauce: Mix baking soda into buttermilk. Put buttermilk mixture and other ingredients into saucepan and boil for two minutes and pour over cake while hot.

Source: Mary Hobgood, Murray

 

Peanut Butter Cake

1½ sticks butter, at room temperature

2¾ cup all-purpose flour

½ cup + ¼ cup creamy peanut butter

4 large eggs

½ cup + ¼ c. buttermilk, at room temperature

2 cup sugar

½ cup water

1 tablespoon baking powder

1 teaspoon vanilla

1 cup confectioner’s sugar

¼ cup dry roasted peanuts

Using a mixer, beat the butter and ½ cup peanut butter until smooth. Add eggs and ½ cup buttermilk and beat until just combined. Add flour, sugar, water, baking powder and vanilla and mix on a very low speed just until blended, about 2 minutes.

Prepare a Bundt or tube pan, pour mixture into pan. Bake for 45 minutes at 350 degrees, then reduce heat to 325 degrees and bake until a wooden pick inserted into the center comes out clean, about 10 to 15 minutes more. Let the cake cool in the pan for 10 minutes. Turn the cake out on a wire rack to cool completely.

In a small bowl, combine the confectioner’s sugar, peanuts, the remaining ¼ cup peanut butter and remaining ¼ cup buttermilk. Spoon over the cake just before serving.

SOURCE: Woman’s Day

 

Chocolate Zucchini Cake with Custard Sauce

Cake:

1¾ cups sugar

½ cup canola oil

¼ cup butter, softened

½ cup buttermilk

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

2 cups finely shredded zucchini

½ cup semisweet chocolate chips

½ cup sliced almonds

Custard sauce:

½ cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

3 cups whole milk

3 egg yolks

3 tablespoons butter

¼ teaspoon vanilla

For cake: Preheat oven to 325 degrees. Grease and flour a 10-inch plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.

In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.

Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.

For sauce: In a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce. Yield: 16 servings.

Source: Taste of Home