Gail South

Apple Cake from Mary Kline
Spray and flour bundt pan. Set oven to 350. In large bowl mix eggs, sugar, oil and vanilla. Add mixed dry ingredients and nuts. Stir. Add apples and fold. Pour into pan and bake 40-45 min til toothpick comes out clean. Cool 20 min. Plate and pour on glaze.
Eggs     3
Sugar     1 c raw
Sugar     .75 c white
Vanilla     1 tsp
Vegetable oil     1 c
Apples     3.5 c thinly sliced Granny Smith
Flour     2 c
Baking Soda     1 tsp
​Salt     pinch
Cinnamon     .25 tsp
Pecans     1 c chopped
Praline Glaze:
In med saucepan, boil 1/2 c lite brown sugar, 4 T butter, and .25 c milk 2 1/2minutes. Add 1/2 tsp vanilla and stir in 1/2 c chopped pecans. Drizzle over cake. 

Baked Alaska Strawberry Shortcake   Serves 8

Foil line an 8" round pan; spoon in ice cream. Freeze firm. Combine Bisquik and 3T sugar. Beat together milk, yolk and butter; add to dry ingredients. Stir till smooth. Spread in greased 9" round pan. Bake at 450 for 12-15 min. Remove from pan; cool. Place ice cream on shortcake; top w fruit. Place on board. Beat egg whites, cream of tartar, and vanilla to form soft peaks. Gradually add remaining sugar; beat till stiff peaks form. Spread over cake; seal to edge. Bake in 500 oven for 4 min.

Ice Cream   1pt strawberry

Bisquik   2c

Sugar   0.53 + 3T

Milk   0.5c

Egg Yolks   1

Butter   3T, melted

Berries, Strawberries   1pt, sliced

Egg White   4

Cream of Tartar   0.5tsp

Vanilla   0.5tsp

Beet Red Velvet Cupcakes

​In a medium saucepan, cover beets with ½-inch of water and bring to a boil, covered. Cook until very tender, about 10 minutes. Drain beets and let cool to warm.
Preheat oven to 350 degrees. Transfer beets to a food processor or blender along with milk, vinegar, and vanilla. In a separate bowl, combine flour, cocoa powder, baking powder, salt and baking soda. Beat butter with sugar and eggs. (Mixture will look broken, but it’s fine.) Combine everything.
Divide batter among buttered cupcake tins and bake until a tester comes out clean, 25-30 minutes. Let cake cool slightly, then remove from baking pans and let cool completely.
Make the frosting: Beat butter, cream cheese, sugar, vanilla and ¼ teaspoon salt together until smooth and fluffy, 2-3 minutes. Spread frosting over cupcakes and serve.

​For the cupcakes:
2 medium beets (about 10 ounces total), peeled and diced
½ cup whole milk
2 teaspoons red wine vinegar
1 teaspoon vanilla extract
1 ⅓ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, plus more for greasing pan
1 ⅓ cups sugar
2 large eggs

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 ½ cups confectioner’s sugar
2 teaspoons vanilla extract

Carrot Gold Cake 

Sift dry ingredients (except sugar) together. Add sugar, oil and eggs and mix well. Blend remaining ingredients in thoroughly . Bake in greased and floured layers or sheet pan at 350 for 35 min for layers. When cool, spread w Cream Cheese Frosting.

Flour   2 c sifted

Baking Powder   2   tsp

Baking Soda   1.5tsp

Salt   1tsp

Cinnamon   2 tsp

Sugar   2 c

Vegetable Oil  1.5 c

Egg   4

Carrots   2   c finely grated

Pineapple   8oz can crushed

Nuts   0.5c

Chocolate Cake w Crème Anglaise
Preheat oven to 350. Butter a 10" spring form pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in yolks and vanilla, then almonds, flour and salt. Whip egg whites until firm but not dry. Stir 1/3 of the whites into the chocolate mix. Fold in remaining whites. Scrape batter into prepared pan and bake until pick comes out only slightly wet, about 30 min. Cool. To serve, spoon crème anglaise onto each plate and top w slice of cake.
Chocolate   10 oz semisweet, chopped
Brown Sugar   0.67 c dark
Butter   0.5 c unsalted
Egg   4 separated
Vanilla   1.5 tsp
Nuts, Almonds   0.5 c, slivered
Flour   6 c
Salt   0.25 tsp kosher

Chocolate Cake, Flourless

Preheat oven to 300. Butter a 10" cake pan and refrigerate until ready to use. Break up the chocolate into small pieces and place in bowl. Add vanilla, rum and coffee. Set the bowl over a pan of simmering water to melt chocolate, stirring occasionally to remove any lumps. Remove from heat as soon as chocolate has melted and transfer mix to larger bowl. Whisk together eggs and sugar until thick then beat in about a quarter of the cooled chocolate mix. Pour into the remaining chocolate and blend carefully. Whip heavy cream until it forms soft peaks and fold into the chocolate mix with a spatula until just combined. Pour into the prepared cake pan. Place the cake tin in a roasting pan and pour in enough hot water to come halfway up the side of the cake pan. Bake one hour. Remove from oven and let cool to room temp. Chill overnight. Serve topped w whipped cream.

Rum   1 T

Chocolate   1 lb semi-sweet

Coffee   0.75 c strong black

Egg   8

Heavy Cream   0.75 c

Sugar   0.5 c

Vanilla   1 T

Chocolate Cake, Flourless, Torta de Capri

Preheat oven to 300 degrees. Butter an 8" round springform cake pan and line bottom w parchment. Finely grind half the almonds in a food processor. Set aside. Coarsely grind remaining almonds and chocolate. Use electric mixer to cream butter and sugar until pale and light. Add egg yolks one by one. Beat in nuts and chocolate. Whisk egg whites util they form soft peaks. Fold a quarter of the chocolate into still chocolate mix, then fold this into remaining whites. Pour int prepared pan and bake until toothpick comes out clean (45-60 min). Let cool in pan.

Butter     1/2 lb unsalted plus more for pan

Almonds    3/4 lb blanched whole 

Chocolate     3/4 lb bittersweet

Sugar     1 c + 2T

Eggs     5 large, separated

Chocolate Cake, Flourless, La Bete Noir

Preheat oven to 350*F. Butter 9 inch diameter springform pan. Line bottom of pan with parchment paper round. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Serves 16
1 cup water
3/4 cup sugar
9 tablespoons unsalted butter diced
18 ounces bittersweet or dark chocolate chopped
6 large eggs
1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate chopped

Chocolate Lava Cake    Serves 4

Preheat oven to 425. Butter 4 (3/4 c) custard cups or souffle dishes. Place on baking sheet. Microwave chocolate and butter in large bowl on HIGH 1 min. or until butter is melted. Whisk in wine, vanilla and coffee until chocolate is melted. Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour and spices. Divide batter into prepared dishes. Bake 14-15 min or until sides are firm but centers are soft. Let stand 1 min. Carefully run a small knife around cakes to loosen. Invert onto dessert dishes and serve immediately.

Butter   0.5 c

Chocolate   4 squares Bakers semi-sweet

Cinnamon   0.25 tsp

Egg   2

Egg Yolks   2

Flour   6 T

Ginger   0.25 tsp

Sugar  1 c confectioners

Wine, Red   1  tsp

Vanilla    1  tsp

Coffee   1T 

Chocolate Cabernet Molten Cakes

Preheat oven to 425. Butter four 6-oz ramekins and put on baking sheet. Microwave chocolate and butter in large bowl on high for 1 min or until butter is melted. Whisk until smooth. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in the eggs and egg yolk, and then the flour and spices. Divide the batter among the ramekins (Mix can be prepared up to 10 hours ahead. Cover the ramekins w plastic wrap and refrigerate; bring to room temp for 30 min before baking). Bake for 15-20 min, or until the sides are firm but the centers are soft. Let stand 1 minute. Carefully loosen edges with a small knife and invert the cakes onto serving plates. Sprinkle w additional confectioners' sugar and serve immediately.

Chocolate 4 oz semi-sweet baking

Butter 0.5 c

Wine, Red 1 T

Vanilla 1 tsp

Sugar 1 c confectioners

Egg 2 lg

Egg Yolks 1 lg

Flour 6 T

Cinnamon 0.25 tsp

Ginger 0.25 tsp ground

Cloves 0.125 tsp ground

Coconut Pecan Frosting

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Milk, Evaporated   1 can (14 oz)

Sugar   1.5 c

Egg Yolks   6

Butter   0.75 c

Vanilla   1.5 tsp

Coconut   2 c

Nuts, Pecans  2 c chopped

Cranberry Upside Down Cake

Melt 3T butter. Add brown sugar and berries. Mix well. Cream .25 c butter. Add granulated sugar and egg. Blend together. Sift dry ingredients and add alternately w milk to butter mix. Add vanilla and mix well. Spoon fruit mix into 8" baking dish. Spread evenly. Pour batter over top. Bake at 350 for 40-50 min. Turn upside down and cut.

Butter   3T

Brown Sugar   0.75c packed

Cranberries   2c

Sugar   0.5c

Egg   1

Flour   1.5c

Baking Powder   2tsp

Salt   0.5tsp

Milk   0.5c

Vanilla   1tsp

Cream Cheese Frosting

Cream, in order, butter, cream cheese, confectioners sugar and vanilla.

Butter    0.5c

Cream Cheese   8oz

Sugar   1lb or less to taste

Vanilla   1tsp

Creole Cake

Preheat oven to 325. In large mixing bowl, whisk together the sugar, eggs, oil and buttermilk. Fold in the dry ingredients: flour, cocoa, bakng soda and salt. Add vanilla and boiling water. Blend. Pour into 9 x 13 ungreased glass baking dish. Bake 35-40 min. Place first four topping ingredients into a small bowl and mix well. Spread topping on cake as soon as it comes out of the oven. Sprinkle w pecans. Return to oven for 15 minutes or until topping is brown. Cut into squares in the pan and serve.


   Sugar   2 c

   Eggs   2

   Canola Oil   1/2 c

   Buttermilk   1/2 c

   Flour   2 c

   Baking soda   1 tsp

   Cocoa   2 T

   Salt   1/4 tsp

   Vanilla   1 tsp

   Boiling Water   1 c


   Butter   4 oz unsweetened

   Light brown sugar   1 c packed

   Coconut   1 c

   Evaporated milk   1/2 c

   Pecans   1 c chopped

Fyrste Kake    Serves 8

Cream butter w .75 c. sugar. Add 3 yolks. Stir in 2.5 c flour and baking powder. Add 1 tsp almond extract. Spread all but .5 c dough over bottom of 9" greased cake pan. Beat whites until frothy and add 1 c sugar, beating till stiff. Fold in nuts and .5 tsp extract. Spread over pan. Add 2T flour to dough; roll on floured board and cut into strips. Crisscross on almond mix. Bake at 350 for 45-50 min. Serve w berries.

Butter   0.75c

Sugar   1.75c

Egg Yolks   3

Flour   2.5c + 2T

Baking Powder   3tsp

Almond Extract   1.5tsp

Egg White   3

Nuts, Almonds   1c ground

​German Chocolate Cake

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks one at a time, and beat well after each. Add chocolate and vanilla. Mix well. Sift dry ingredients together and add alternately w buttermilk to chocolate mix until smooth. Fold in whites. Pour into 3 deep 8- or 9" layer pans, lined on bottoms w paper. Bake at 350 for 30-40 min. Cool. Frost tops only w Coconut Pecan Frosting

Chocolate   4 oz German sweet

Water   0.5c boiling

Butter   1c

Sugar   2c

Egg Yolks   4

Vanilla   1tsp

Flour    2.5c sifted cake

Salt   0.5tsp

Baking Soda   1tsp

Buttermilk   1c

Egg White   4 stiffly beaten

Hootenholler Whiskey Cake

Cream butter and sugar. Add eggs. Sift dry ingredients together and add to butter alternately w milk. Put baking soda into molasses and add to first mix. Add fruit, nuts and bourbon. Pour into greased and floured loaf pan and bake at 300 for 2 hours. (Keeps forever, wrapped in foil in refrigerator)

Butter   0.5c

Sugar   1 c

Egg   3 beaten

Flour   1c

Baking Powder   0.5tsp

Salt   0.25tsp

Nutmeg   0.5tsp

Baking Soda   0.25tsp

Molasses   0.25c

Raisins   1lb

Nuts   2c chopped pecans or walnuts

Bourbon   0.33c

Icebox Cake, Chocolate Raspberry   Serves 1

For one serving: Beat cream w sugar and vanilla in small deep bowl w electric mixer till it just holds stiff peaks. Spread 1 heaping tsp cream onto each of 4 wafers. Arrange enough raspberries side by side (as close as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate, cream sides up, and top w berry wafer, then carefully spread another tsp cream over berries. Top w last cream wafer and cover cream w remaining plain wafer. Frost top and sides of cake w remaining cream. Cover w inverted bowl and chill at least 4 hours. Serve w remaining berries.

Heavy Cream   0.33c

Sugar   0.5tsp

Vanilla  0.125tsp

Cookies   5 chocolate wafers (Nabisco Famous)

Berries, Raspberries   0.33c

Icebox Cake, Chocolate Raspberry   Serves 8

Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides. 
Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, 2 to 3 folds. 
Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies. Scatter 1/2 cup fresh raspberries over top, gently pressing into ice cream mixture. Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies. 
Wrap loaf pan tightly with plastic wrap, and freeze until cake is firm, at least 4 hours or up to 24 hours. 
Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes. 
Lift ice cream cake out of loaf pan using parchment paper overhang as handles, and invert onto a large plate or platter. Dollop whipped cream over top of cake. Garnish with additional fresh raspberries. Slice and serve.

Cooking spray
2 pints vanilla ice cream, softened
1 pint raspberry sorbet, softened
1 (9-ounce) package chocolate wafer cookies (Oreo Thins), crushed (about 2 1/2 cups)
2 cups fresh raspberries (about 9 ounces), plus more for garnish
1 cup heavy cream
3 tablespoons powdered sugar

Jamaican Spice Cake

Cream butter w sugar. Add yolks and molasses. Dissolve soda in 1T water and add. Sift dry ingredients together and add alternately w rum to butter mix. Beat whites until softly peaked and fold into batter. Pour into greased 9x9x2 pan and bake at 350 for 50 min. Cool 10 min before shaking out. Sift confectioners sugar over top.

Butter   1  c

Sugar  1c

Egg Yolks   3

Molasses   0.5 c

Baking Soda   0.5 tsp

Flour   2 c sifted

Cinnamon   0.5 tsp

Ginger   0.5 tsp

Allspice   0.5 tsp

Nutmeg   0.25 tsp

Cloves   0.25  tsp

Rum   0.33c

Egg White   3

Sugar   0.25 c confectioners

King Cake (this recipe makes two King Cakes)

2/3 cup whole milk
5 tablespoons sugar
1 1/2 teaspoons instant yeast
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature

Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not overmix. Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, "punch down" to deflate, and wrap again to allow to rise again. At this point, make the cream cheese filling.

8oz Cream Cheese (1 pack)
1ea Egg yolk
1/8 cup Sugar
1 teaspoon Vanilla extract
Zest of 1 Lemon

Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough

Roll dough to an even rectangle about ¼" thick. Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Add PRIZE. Sprinkle with cinnamon sugar (1/2 cup sugar + 1tablespoon cinnamon) evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well. Proof to double in size and bake in preheated oven @360*F for approx 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325*F. Allow to cool before glazing.

GLAZE: make yellow, green & purple
2 cups Powder sugar
1/2 cup Milk
1 teaspoon vanilla extract

Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving.

Lemon Poundcake

Preheat oven to 350. Butter and flour loaf pan. Cream butter and sugar until light. Add lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla. Sift dry ingredients together and add alternately w sour cream to butter, mixing just to combine. Spoon into pan. Bake until pick comes clean, about 1 hour. Place on rack. Put confectioners sugar in bowl and gradually whisk in lemon juice. Brush some of mix over top of cake. Let stand 10 min. Turn out of pan and brush top, sides and bottom well with lemon mix. Repeat after 10 min. Good served w Lemon Curd

Butter   0.5c unsalted at room temp

Flour   2c

Sugar   1.25c

Lemon Zest   4tsp

Egg   3

Vanilla  1tsp

Baking Soda   0.5tsp

Baking Powder   1tsp

Salt  0.5tsp kosher

Sour Cream   0.75c

Sugar   0.5c confectioners

Lemon Juice, Fresh  0.5c

Nantucket Cranberry Cake

​Preheat oven to 350. Put cranberries and walnuts in food processor and pulse until roughly chopped. Mix im 5 T sucralose. Pout into bottom of round cake pan sprayed with cooking spray and pat down firmly. Stir remaining ingredients together and pour/spread over cranberry mix. Bake 40 min. or until toothpick comes out clean. Cool in pan 10 min. Place serving platter over top and flip. Cool completely. Store covered at room temp. Add whipped cream, powdered sugar, chocolate syrup, etc.

Cranberries     2 d

Walnuts     1/2 c

Sugar     1/2 c

Sucralose sweetener     1/2 c plus 5 T

eggs     2

Unsalted butter     1/4 c melted

Olive Oil     1/2 c mild

AP Flour     1/2 c

Almond flour     1/2 c

Vanilla     1 tsp

Baking Soda     1 tsp

Semi-sweet chocolate mini morsels     1/2 c

Cooking spray

Pastel de Tres Leches  Serves 12

Heat oven to 350. Generously butter a 9 x 13 glass pan or angle food pan. In electric mixer fitted w whisk attachment, combine egg whites, baking soda, and salt and beat on medium until soft peaks form, 2-3 min. Add yolks and 1/2 c milk and beat until completely combined. With mixer running slowly, add sugar until combined. Beat until stiff. Remove bowl from mixer. Using spatula, fold in butter. Sift 3/4 c flour and baking powder on top of the mix and fold in to combine. Repeat with remaining flour, 1/4 c at a time. Pour batter into pan and bake until golden and tester comes clean, 20-25 min. Remove and transfer to wire rack. About 5 min before the cake is done, whisk together the 3 milks and set aside. As soon as the cake is removed from the oven, pour the mix over the entire cake (can add 1/2 c liqueur if desired). The cake should absorb it all within 3-5 min. Set aside and let stand until cool. Cover and refrigerate at least 5 hours or overnight. Whip cream to soft peaks. Slice cake into 12 servings, top w whipped cream and serve w fruit and toasted coconut curls.

Butter   1 stick, melted and cooled

Egg   6 large, separated

Baking Soda   0.25 tsp 

Baking Powder   1.5 tsp

Salt   0.25 tsp

Sugar   1c

Flour    1.5  c

Milk   1 c

Milk, Evaporated   12 oz can

Milk, Sweetened Condensed   14 oz can

Heavy Cream   2 c

​Buttermilk Pear Upside-down Cake (gluten-free)

​Preheat your oven to 350*.
In a large bowl stir the oat flour, almond meal, sweet rice flour, sugar, baking powder, cinnamon, salt, and clove until combined.
In another bowl whisk the eggs then whisk in the buttermilk, butter, applesauce, and vanilla bean paste.
In a 9-inch cast iron skill melt the 2 1/2 tablespoons of butter over medium heat.  
Once melted turn off the heat and tilt the pan to grease all sides.  There will be a pool of butter in the bottom of the pan.
Sprinkle the muscovado sugar evenly over the bottom of the pan and gently spread with a spatula so the pan is evenly coated.
Whisk the wet ingredients with the dry until just combined and set aside.  Avoid over stirring.
Holding the pear upright make 4 slices around the stem so you have 4 large pieces of pear.  Place each on its largest flat edge and slice into 1/8-inch pieces.  Discard or eat the small end pieces.
Place the pear slices in the pan overlapping slightly with the skinny tip towards the center. [refer to photo 5]
Slowly pour the batter over the pears trying not to disturb them and gently spread the batter to the edges of the pan with a flexible spatula.
Place on the center rack of your oven for 28-35 minutes.  The liquid in the bottom of the pan will be bubbly around the sides.  The cake should look golden brown and a toothpick should come out slightly sticky, not gooey, wet, or bone dry.
Let cool in the pan for 10-15 minutes then place a plate over top and with oven mits on hold the plate and pan together then flip the pan over.  The cake should release easily to the plate.
Let cool for at least 5-10 minutes before serving.  Cake will firm up as it cools and develop a crunchy crust around the edges.
Serve as is or with vanilla bean ice cream, pecans, or whipped cream for dessert.

​​3/4 cup gluten-free oat flour
3/4 cup almond meal
6 tablespoons sweet rice flour
6 tablespoons muscovado sugar, or coconut sugar/sucanat/brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon clove
3 large eggs
1/2 cup buttermilk*
3 tablespoons butter*, melted + slightly cooled
3 tablespoons unsweetened applesauce, or pumpkin puree
2 teaspoons vanilla bean paste, or pure vanilla extract
1-2 pears, with a little give
2 1/2 tablespoons butter
1/4 cup muscovado sugar

Rum Cake 

Preheat oven to 325. Grease and flour 10" tube pan or 12 c Bundt pan. Sprinkle nuts over bottom. Mix cake and pudding mixes, eggs, 5 c cold water, oil and .5 c rum. Pour into pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze over. For glaze: melt butter; stir in .5 c cold water and 1 sugar. Boil 5 min, stirring constantly; stir in .5 c rum.

Nuts   1c chopped pecans or walnuts

Cake Mix  1pkg yellow

Pudding   1pkg instant vanilla

Egg   4

Water   1c cold

Vegetable Oil   0.5c

Rum   1c dark

Butter   0.25lb

Sugar   1c

Triple-Layer Chocolate Macaroon Cake

Preheat oven to 350. Spray an 11- by17-inch jelly-roll pan w vegetable oil spray and line the bottom w parchment paper; spray the paper. In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temp; scrape the rest into a bowl. Cover the bowl w plastic wrap and refrigerate the ganache until firm, at least 3 hours. In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 min. Fold in 3 2/3 c of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 min, or until golden and firm. Let the cake cool for 15 min. Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife. Set 1 cake layer right side up on a wire rack and spread w half of the chilled ganache. Cover w a second layer and the remaining chilled ganache. Top w the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 min, then press the remaining coconut onto the sides of the cake. Garnish w chocolate curls and serve or, for best results, refrigerate overnight (can be made and chilled for up to 4 days).

Heavy Cream 1.67 c

Chocolate 10.5 oz bittersweet

Chocolate 3.5 oz milk

Egg 4 large

Sugar 1.5 c

Coconut 4.67 c dried, unsweetened (10 oz)

Upside-down Cake, Starfruit-Cocoa

Place rack in loser third of oven. Heat to 350. Slice starfruit 1/4" thick and remove seeds. In small saucepan over medium, combine brown sugar, honey and butter. Stir until bubbling. Immediately pour it into an 10" round cake pan, spreading evenly over bottom. Arrangestarfruit in pattern over mix. Sift flour, sugar, baking soda, ginger, cocoa and salt into large bowl. Add buttermilk, oil, egg and vanilla. Using electric mixer, beat on low until combined. Increase speed to medium and beat 2 min more. Pour batter over starfruit. Bake 45-55 min until tests clean. Run knife along edge of cake to release it, then invert plate over and invert again, letting cake fall out of pan. In small saucepan heat preserves until bubbling. Brush over top of cake. Sprinkle nuts around edge. (Note: in France, I used sweet cherries instead of starfruit and a reduced Cherry Bounce instead of the Fig preserves) 

Carambola (Star Fruit)   2 medium

Brown Sugar   0.75c light

Honey   1T  

Butter   6T

Flour   0.75c

Sugar   0.75c

Cocoa   0.33c unsweetened

Baking Soda   1tsp

Ginger   0.5tsp ground

Salt   0.25tsp

Buttermilk   0.75c

Walnut Oil   0.25c

Egg   1 large

Vanilla   0.5tsp

Fig preserves   0.25c

Nuts   2T chopped  

Vanilla Wafer Cake

Preheat oven to 350. Grease and flour angel food cake pan. Cream butter w sugar in large bowl of electric mixer. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add wafer crumbs in 4 batches alternately w milk. Stir in nuts and coconut. Pour into pan. Bake until golden and tester comes out clean, about 60 min. Cool on rack. 

Butter 1 c @ room temp

Sugar    2 c

Vanilla    1 tsp

Eggs     6

Vanilla wafers    1   12 oz package, finely crushed (3 ¾ c)

Milk     ½ c (buttermilk, if you have it)

Pecans   1 c

Coconut    7 oz flaked, unsweetened if possible  

Walnut Pecan Torte     Serves 8  

Mix eggs and yolks together. Whisk until light. Beat in .25 c sugar. Add nuts and cake crumbs. Beat whites until foamy; add .25 c sugar until softly peaked. Fold into yolk mix. Divide between 2 greased and floured 9" cake pans. Bake at 300 for 35 min. Remove to racks and cool 10 min. Shake loose and finish cooling. Whip cream w 1T sugar and vanilla until stiff. Split cake layers. Fill w cream and spread on top. Decorate w whole nuts.

Egg   2

Egg   6, separated


Nuts   0.75c walnuts

Nuts   0.5c pecans

Nuts, Almonds   10 blanched

Cake crumbs   0.25c fine

Heavy Cream   1.5c

Vanilla   0.5tsp