With most of the Christmas baking now devoured or set aside in the freezer for later use, there is no denying the craving for a bit of sweet dessert to end a family meal.
This week’s recipes, from my favourite Mennonite cookbook, offer three ideas for satisfying the sweet tooth in many of us.
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Bitter Sweet Chocolate Cake
1 1/3 cups sifted all-purpose flour
1/2 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
8 tbsps. shortening
2 cups soft brown sugar
2 eggs
1 cup granulated sugar
1/2 cup milk
1/2 cup boiling water
1/2 tsp. vanilla
Measure flour then add cocoa powder, baking soda and salt.
Cream shortening slightly and gradually blend in sugars that have been sieved to remove lumps.
Beat eggs until light and then add to the shortening-sugar mixture, stirring to combine.
Stir in dry ingredients alternately with milk, combining after each addition.
Stir in boiling water and vanilla. Batter should be thin.
Pour into a greased and floured 8 inch square pan. Bake at 325 degrees F for about 55-60 minutes or until toothpick comes out clean.
Cool in pan on wire rack. When completely cold, frost with a favourite icing, or spread melted unsweetened chocolate over the top of the cake. A nice touch is to use melted white chocolate.
• • •
Gingerbread Cake & Orange Sauce
1/2 cup butter
1/2 cup granulate sugar
1 egg, well beaten
2 1/2 cups flour
1 1/2 tsps baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1/2 tsp. salt
1 cup molasses
1 cup hot water
Sauce:
1 cup granulated sugar
juice of 2 oranges
To make the cake, cream the butter and sugar and then add the beaten egg.
Combine the flour, soda and spices.
Combine the molasses and hot water.
Add the dry ingredients alternately with the molasses to the butter mixture, a little of each at a time. Beat after each addition until smooth.
Bake in a brown paper lined, greased and floured 9x9 inch pan, in a 350 degrees F oven for 45 minutes or until toothpick comes out clean. Do not over-bake.
As cake nears completion, mix the sugar and orange juice to make the sauce. Cut cake while hot, place in individual bowls and pour sauce over slices. Serve at once.
• • •
Whipped Cream Cake
1 cup whipping cream
1 cup granulated sugar
3 egg whites
1 tsp. vanilla
3 egg yolks
1 tsp salt
2 cups flour
3 tsps baking powder
Whip the cream until thick. Beat in egg whites and add sugar.
Add the egg yolks and beat. Fold in flour, baking powder and salt and beat well.
Divide batter between two layer pans that have been greased and floured.
Bake at 350 degrees F for about 35 minutes. Cool in pans. Remove from pan to a serving plate. Use a jam for pudding filling between layers. Place layers together and ice with a creamy frosting.
Joyce Walter can be reached at [email protected]
