During the summer months, most of us like to serve light, cool desserts. But when the weather begins to turn cooler, many of our thoughts turn once again to turning on the oven and baking. But before you do, check to make sure the baking ingredients you have on hand – baking powder, baking soda, yeast, etc. are still fresh. There’s nothing more frustrating than having your cake fail because your baking powder or yeast was outdated.
It’s also a good idea to print an online chart that lists shelf-life of ingredients (there are many of them), and always mark the date a container of ingredients is opened, especially spices.
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If you’re using a Bundt pan, even if it’s a non-stick one, it’s very important to grease and flour the pan rather than using a non-stick spray (unless it contains flour also).
Here is a never-fail technique from a professional cake decorating instructor for any baking pan:
o 1 cup vegetable shortening
o 1 cup vegetable oil
o 1 cup flour
With an electric mixer or food processor, beat the shortening, oil and flour together until smooth and creamy. Use a pastry brush to coat the inside of your baking pans. Then fill pans with batter. Cakes will pop out easily every time! Put a lid on the container, label it and stick it in the fridge. It will keep for months.
Fresh cranberry nut cake
This cake is one of my fall favourites when fresh cranberries are in season.
o 1-1/2 cups sugar
o 1 cup shortening
o 4 eggs
o 3 cups sifted flour
o 2-1/2 tsp. baking powder
o 1/2 tsp. salt
o 1/2 cup milk or pareve substitute
o 2 cups chopped cranberries
o 1 cup chopped pecans
Orange or lemon glaze
2 cups powdered sugar
1 tbsp. butter or margarine, softened
2-4 tbsp. orange or lemon juice
1-2 tsp. grated orange or lemon rind
Heat oven to 325. Grease and flour a Bundt or tube pan and set aside. In a large bowl, cream the sugar and shortening until it’s light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add sifted dry ingredients alternately with the liquid to the creamed sugar and shortening. Fold in the cranberries and pecans. Pour batter into the prepared pan and bake 45-55 minutes, or until a toothpick inserted in the centre comes out clean. Cool pan 10 minutes and turn out onto a wire rack until completely cooled.
While cake is cooling, combine sugar and butter or margarine in a small bowl. Gradually stir in the juice until desired consistency. Stir in rind and drizzle over cooled cake.
Warm cinnamon pudding cobbler
o 1 cup self-rising flour
o 3/4 cup sugar
o 1/2 cup milk or substitute
o 2 tbsp. vegetable oil
o 1 tsp. vanilla
o 1+3/4 tsp. ground cinnamon
o 3/4 cup brown sugar
o 1-3/4 cup hot water
In a medium bowl, stir together flour, sugar, milk, oil, vanilla and 1 teaspoon of the cinnamon. Stir until smooth. Spread batter into an 8×8-in. baking dish that has been sprayed with cooking spray or lightly greased.
In a small bowl, stir remaining cinnamon and brown sugar. Sprinkle this mixture over the top of your batter. Very slowly pour the hot water over the batter by pouring it gently from a corner of the dish. Bake at 350 for 40-45 minutes. Allow to cool a few minutes before serving. Top with whipped cream or ice cream, if desired.
