Posts tagged sugar
Cowboy Cake - American Cake - Yeah, no.
Served scooped into a bowl. 
This cake is made in a dutch oven, in theory you can make it in camp fire. I baked this one in a oven, clearly. Well not clearly but if you know me you there is no campfire anywhere around.

This is SWEET, sweet cake. It has a cup of raisins and 2 cups of sugar. It has only 2 cups of flour. A one to one sugar to flour ratio is super sweet. I poured cream over it (not that that's ever bad) to calm that sugar down.

But on the theme of learning new techniques, I've never done this before.

The recipe:
1 cup raisins
3 cup water
1 tablespoon shortening
1 teaspoon baking soda
1 cup granulated sugar
1 teaspoon cinnamon
.5 teaspoon nutmeg
2 cups flour

Topping
reserved cooking liquid
1 cup granulated sugar
1 tablespoon shortening

Preheat the oven 350 degree.
Simmer the raisins in water for 15 minutes in a dutch oven. Drain and reserve the liquid. Return 1 cup liquid to the dutch oven. Add 1 tablespoon shortening, stir until melted, cool. Add the baking soda, sugar, cinnamon, nutmeg and flour. Stir until smooth. Add the plumped raisins.

In a small pan heat the rest of the cooking liquid, 1 cup sugar and the last tablespoon of shortening. Bring to a boil. When it reached 220 degrees gently pour over the raw cake batter.

Cover with a lid and bake 25 to 30 minutes. Test with toothpick, when it comes out clean the cake is done. Serve warm with ice-cream or cold whipping cream.


Amazing Sponge! Harriott Horry's Water Cake - American Cake
Raspberries on Water Cake
American Cake is great because I'm learning new things and techniques! Back when sugar was sold in cones of sugar one needed to process the sugar to use it for baking. This recipe makes a thick syrup of sugar that's about the consistency of corn syrup. 

Like all sponges this has no fat outside of what you find in eggs and is baked in an ungreased pan. From what I read it's very close to an Italian Sponge Cake. This recipe just tickles me. I call it an honest cake. It is the flavor of sugar, eggs and flour. It is such a beauty, and easy to make with a stand mixer. The one caveat is to allow time for this one. The syrup mixture needs time to cool. The cake needs to cool in the pan as well. This isn't a rush home and toss it in the oven kind of cake, but you know taking TIME is the secret element that no one discusses. Many people tout getting things accomplished in as little time as possible. Not me and not this cake.   

Water Cake
12 ounces sugar
4 ounces water
5 whole eggs
2 egg yolks
6 ounces flour

Preheat oven 350 degrees. Prep a 10 inch springform pan by NOT greasing it, but cutting a disc of parchment to fit the bottom. 

I'm using weights here because I used weight to make the cake. If you don't have a scale for baking, you sincerely should. 

In a small pot combine the sugar and water, bring to a boil and simmer until the sugar is no longer granular. Brush down any crystals clinging to the sides of a pan with a pastry brush dipped in water. Let cool. 

In a bowl of a stand mixer gently combine the eggs. In a slow stream while the mixer is on low, add the sugar syrup. Once it's all combined, scrape the sides of the bowl and whip on medium-high for 5 to 8 minutes, or until the volume is doubled. Remove the bowl from the stand and gently mix the flour in by hand. Be careful not to deflate the eggs and don't be slow to getting the cake to the oven once it's poured into the pan. 

Bake for 30-35 minutes until a tester comes out clean. Cool in the pan 15 minutes; while it is still warm run a knife around the cake, loosening it from the pan. Allow it to cool completely. 

It's a sturdy cake and can handle being flipped to remove the parchment from the bottom. Serve with anything. It's delicious. 
Snack Cake with Cooked Frosting


Sometimes you just need a small cake. A simple single 8 inch layer will do. This will answer that call.

This chocolate cake is my go to cake. It's cocoa based, which I always have in the pantry and it's easily vegan. Just use water or coffee instead of milk. No eggs in the house? No problem!

Want a dairy free icing? A cooked frosting made with coconut milk and a non dairy fat will make a delicious cake for the lactose intolerant, vegan friends!

Cooked frosting is probably that frosting you've been trying to make but just didn't know what it is. It's the one granny used to make. It was fussier back in the day. More because flour needed sifted. Original recipes will have you add the sugar to the cold flour mixture which if you weren't careful would sometime remain granular. I add it to the milk and flour roux after the flour is cooked. The heat absolutely melts the sugar and helps cool the mixture quicker. 

Cocoa Snack Cake

1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda

6 tablespoons oil
1 tablespoon cider vineagar
1 teaspoon vanilla
1 cup water, cold coffee or milk

1 8 inch pan.
Preheat oven 350 degrees.

In a bowl combine the dry ingredients. Whisk together. Then add the oil, vinegar, vanilla and cold liquid.

Stir quickly, but thoroughly. Pour into prepared pan. Bake 25-30 minutes.

Cooked Frosting

Enough for a single layer. Double the recipe to make frosting for 2 layers, or a 13x9. 

2 tablespoons flour
1/2 cup milk
1/2 cup suar
1/2 teaspoon vanilla
pinch of salt
4 ounces butter, room temperature

In a saucepan, a pan with a rounded bottom, combine the flour and milk. Cook over moderate heat while constantly whisking. When a smooth paste is established and it looks like it can't thicken further off the heat. Add the sugar, salt and vanilla. Whisk. It will look like a gooey pudding. Allow it to cool.

Using mixer whip the mixture. Add the butter a few pieces at a time until it is all incorporated. Whip a little longer.

Note that if you use coconut milk, the gooey pudding mixture will look a little greyish. When it's whipped with the fat (coconut shortening or vegetable shortening) the color lightens significantly and looks appetizing.

Frost cake and enjoy.