I’ve been trying out recipes that I’ve pinned on Pinterest and thought I’d share one with you.
I’m not all that great at making cakes, especially fancy ones, but this recipe was easy to make, and if you have a sweet tooth, you might want to try it.
I took the photo outside, since Hubby is taking his turn painting in the kitchen. Hey! Why not? A rustic looking cake on a crystal plate on a rustic picnic table. Priceless! LOL!
The original is not rustic at all…like I said…I’m not all that great at making cakes (but they taste good).
You can find this recipe by clicking on the Pinterest button in the sidebar and then clicking on my Sweet Tooth board. Or you can just click on the photo above.
So…it is later in the evening and I’ve tried another shot for you.
Hubby and I both think this recipe is a keeper! Yummy!
“Let them eat cake.” – Marie Antoinette
I acquired a cookbook from an aunt recently. It is a good read, but there are a few things I could do without. For instance, I learned that it takes 10 cups of pig blood to make a black pudding. Ugh!
I did find a recipe for a caraway seed cake that looked rustic and delicious, so I tried it.
The ingredients are few and simple, and always in stock in my kitchen.
I only needed 1 tablespoon of ground almonds, so I just threw some slivers in a baggie and lightly pounded with the smooth side of the meat tenderizer.
Mix the ingredients and put the batter in a baking pan. The recipe states a size, but I didn’t have it, so I put the batter in my 12 cup bundt pan. Whoa! That size is way too big! Don’t do what I did!
Don’t Use This Size Baking Pan!
Bake. Don’t forget to set the timer!
Out of the oven and cooling.
Lookin’ good. It would be much better if I took the time to garnish it. Top it with a fruit sauce, or chocolate sauce. Or serve with ice cream.
I had whipped topping, so that’s what I used. And I needed it! Since I baked it in the wrong size pan, my cake came out heavy and a bit dry. It still tastes good, but the texture and taste will be better the next time I make it.
Caraway Seed Cake
12 tablespoons (1-1/2 sticks) butter
1 cup granulated sugar
2 cups flour
1 tablespoon ground almonds (optional)
1-1/2 tablespoons caraway seeds
1/4 teaspoon baking powder
Some caraway seeds to sprinkle on top
Line a round cake pan (7″ diameter x 3″ deep) with parchment paper.
Cream the butter; add the sugar and beat until very soft and light. Beat the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds.
Add the baking powder and the caraway seeds with the last of the flour. Turn the mixture into the prepared cake pan, scatter a few more caraway seeds on top and bake in a preheated moderate oven, 350°F, for 50 to 60 minutes.
Cool on wire rack.
Total time: 30 minutes
Prep time: 15 minutes
4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
Heat oven to 425°F.
Butter 4 small custard cups; place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted.
Stir in sugar.
Add whole eggs and egg yolks; mix well.
Stir in flour.
Spoon into prepared cups.
Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.
*How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.