Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  • 1 1/3 c. unsalted butter, softened, plus more for the pans
  • 4 c. cake flour, plus more for the pans
  • 1 1/3 cups whole milk
  • 2 tsp. pure vanilla extract
  • 4 tsp. baking powder
  • 1 tsp. fine salt
  • 2 2/3 c. granulated sugar
  • 7 large egg whites, at room temperature
Lemon-Coconut Filling
  • 1 c. sweetened flaked coconut, packed
  • 2/3 c. store-bought lemon curd (such as Dickinson’s)
  • 1/4 c. sour cream
  • 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  • 8 oz. mascarpone cheese
  • 1 1/2 c. heavy cream
  • 2 tsp. coconut extract
  • 1/3 c. granulated sugar
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Not-Quite-Bonnie’s Rugelach

Ingredients

Pastry:
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • Finely grated zest of 1 small lemon (3/4 tsp)
  • Scraped seeds of 1/4 vanilla pod
  • 1/2 cup plus 1 tbsp (125 g) unsalted butter, fridge-cold, cut roughly into 1-inch/3-cm cubes
  • 4 1/2 oz (125 g) cream cheese, fridge-cold
Filling:
  • 1/3 cup (40 g) walnut halves
  • 1/2 packed cup plus 1 tbsp (100 g) light brown sugar
  • 1/2 tsp ground cinnamon
  • 5 1/4 oz (150 g) store-bought quince paste (membrillo)
  • 1 tsp lemon juice
  • 1 large egg, lightly beaten
  • 1/2 tbsp demerara sugar

Apricot Ice Cream

Ingredients

  • 1 1/4 cups cream
  • 1 (1 pound) can apricot pie filling
  • 1 egg white

Directions

  1. Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg
    white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover
    and freeze until firm.
  2. About 20 minutes before serving, transfer the ice cream to the refrigerator.
  3. Serves 4 to 5.

Favorite Fudge Birthday Cake

Ingredients

CAKE
  • 2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel® or cornstarch
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water

FILLING
  • 2 cups chopped semisweet chocolate or chocolate chips
  • 3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
    Tips: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.

ICING
  • 1 1/3 cups chopped semisweet chocolate or chocolate chips
  • 1/2 cup cream (light, whipping, or heavy)

Berry Cream Cheese Coffee Cake

Ingredients

  • 2 1⁄4 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 cup margarine
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4-1 cup sour cream
  • 2 egg
  • 1 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1⁄4 cup sugar
  • 1⁄2 cup raspberry preserves or 1⁄2 cup strawberry preserves
  • 1⁄2 cup sliced almonds

Directions

  1. Heat oven to 350 degrees.
  2. Grease and flour bottom and sides of 9 or 10 inch springform pan.
  3. Combine flour and 3/4 cup sugar.
  4. Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  5. Reserve 1 cup of crumb mixture.
  6. To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  7. Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  8. Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  9. Pour over batter in pan.
  10. Carefully spread preserves over all.
  11. Combine reserved crumbs and sliced almonds.
  12. Sprinkle over top.
  13. Bake 55 minutes or until filling is set.
  14. Cool 15 minutes.
  15. Remove sides of pan.
  16. Serve warm or cool.
  17. Refrigerate leftovers.

Rainbow Citrus Cake

Ingredients

  • 3 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 2 1/4 cups white sugar
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lime zest
  • 2 drops yellow food coloring
  • 2 drops orange food coloring
  • 2 drops green food coloring
  • 1 recipe Lemon Custard Filling
  • 1 recipe Orange Cream Frosting

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Notes: