Powdered Sugar

Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Applesauce cake with Caramel Frosting

Today is election day. It is very important to exercise your right to vote. That is a right that came because of the Mauri-1sacrifices of our veterans. Friday is Veteran’s Day. My dad was in the Navy, my husband, aka the Butcher, was in the Army and my brother-in-law was also in the Army. I am thankful for all of our Veterans. We are honoring our Veterans this week by giving them a free steak. It is our way of saying thank you for serving our country. Please tell the veterans you know to stop in on Wednesday, Thursday, Friday or Saturday this week for their free steak.

With that said, I am sharing a recipe for Applesauce Cake. Make a cup of tea, or coffee, have some cake and wait for the election results. You may need to have more than one piece.

Applesauce Cake 

2 1/2 cups of cake flour (available at your local butcher shop)applesauce-cake-1
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
2 cups unsweetened applesauce (available at your local meat market
1/2 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
2 eggs

Heat oven to 350 degrees. Grease and flour 13X9X2 inch pan. Beat all ingredients on low speed, scraping bowl constantly 30 seconds. Beat on high speed scraping bowl occasionally 3 minutes. Pour batter into the pan and bake 55 to 60 minutes. When a toothpick is inserted in the middle and comes out clean the cake is done. Cool completely and frost.

Caramel Frosting

1/2 cup butter
1 cup packed brown sugarapplesauce-cake-2
1/4 cup milk
2 cups powdered sugar

Heat butter in a 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in the powdered sugar. If the icing becomes too thick add 1 Tablespoon of milk and stir. When the cake is completely cool ice with the Caramel frosting.

Well, until next time…From our Butcher Block to your Table.

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Easy Carrot Cake

For those of you that know me, you know I have an obsession about carrot cake. I love carrot cake but I can seldomMauri-1 find one good enough to eat when I am out. I try out a lot of carrot cake recipes. The one I am sharing with you today is not only healthy it is very quick and easy to make. I like to add nuts and raisins. You can omit them to make this the way your family likes it. You could add coconut and pineapple for a tasty tropical variety.  Enjoy!

Carrot Cake

4 eggs
1 cup unsweetened applesauce
3/4 cup packed brown sugar (or honey)
1 Tbsp. orange zest
juice from one orange
1 tsp. vanilla
2 cups flour (coconut flour can be substituted for part of the flour)
2 tsp. baking powder
3 tsp. ground cinnamon (or more if you like a lot of cinnamon)carrot cake 2
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups shredded carrots
1 cup chopped walnuts
1 cup raisins

Pre-heat oven to 350 degrees. grease a 13 X 9 baking dish. Whisk together eggs, applesauce, sugar, orange zest, orange juice and vanilla until combined. Whisk in flour, baking powder, cinnamon, soda, salt until combined. Stir in carrots, walnuts and raisins. Pour into the prepared pan. Bake 35 minutes on a center rack. A toothpick inserted in the middle should come out clean when the cake is done.

Cream Cheese Frosting

8 oz. cream cheese (at room temperature)
3 Tbsp. softened butter
2 cups powdered sugar

Mix together cream cheese and butter, beat with a mixer until well blended. Gradually add in the powdered sugar. Ice carrot cake when it is completely cooled.

You could also make these into cupcakes and reduce baking time to 28 minutes.

Until next time…From our Butcher Block to your Table.

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Carrot Cake

The Butcher and I got to make a trip to Niagra Falls that coincided with my birthday.  I Mauri-1searched high and low for the “perfect” carrot cake.  I couldn’t even find a decent carrot cake. I decided when we got back home to make my own carrot cake.  The recipe I used couldn’t have been better.  I got it from my friend, Karen Miller, the Hunky Dory Pastries Favorite Recipe Cookbook.  I did make a couple of alterations.  It was delicious.

[amd-zlrecipe-recipe:24]

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