Caramel Cake

Wishing all our dear readers a Merry Christmas and Happy Holidays!

Christmas is a wonderful celebratory time of the year. It's also the time for baking goodies and eating delicious elaborate feasts or just spending some cozy time with the family. Here is a simple cake to brighten your holiday spirits. 

Prep Time: 40 mins

Ingredients

All purpose flour: 1 cup

Baking powder: 1 teaspoon

Butter: 1 stick

Eggs: 2

Sugar: 1 cup (1/2 cup for caramel + 1/2 cup beating)

Vanilla Essence: 1 teaspoon

*Making the caramel is the trickiest part. If you don't make it right it will crystallize very soon and this cake totally depends on the caramel. Of course the experienced cooks out there have no problems with that. 

Heat half cup of sugar with one teaspoon of water and let it melt until completely golden brown and bubbling. Microwave little water and add 2 teaspoons of water. It will bubble up, but stir continuously. Turn off the heat and keep aside.

Beat butter and the 1/2 cup sugar until smooth. Add one egg at a time and beat thoroughly until ivory in color. Add the vanilla essence. Sieve the flour and baking powder together a few times. Add the flour little by little and beat well. Pour in the caramel syrup slowly and beat the batter until all smooth. Sometimes, there is a chance the caramel will still crystallize looking like tit bits of caramel which is completely okay (Notice our picture of the cake batter).

Butter the dish and dust 1 teaspoon of flour so that the sides don't stick. Pour in the batter and bake at 350 F for 30 mins.

Take it out and cut the cake into slices.

Tres Leches Cake

Tres Leches is a popular Spanish cake which literally means "three milk cake". Its a basic  sponge cake soaked in three kinds of milk. Every bite of this cake is so moist and creamy yet so light making you crave for another big bite. So hurry up and get your baking supplies to try this out.

Prep Time: 1 hour + 12 hours soaking time
Ingredients

Sponge Cake

All purpose flour: 1 cup

Eggs: 4

Vanilla Essence: 1 1/2 teaspoons

Sugar: 1 cup 

Milk: 1/3 cup

Baking powder: 2 teaspoons

Milk mixture

Condensed Milk: 1 can ( of which only less 3/4 gets used up)

Whole Milk/Heavy whipping Cream/half and half: 1/2 cup

Evaporated milk: 3/4 cup

Heavy Whipping cream: 1 pint box

Fresh fruits for garnish (We like berries and bananas)

* We used the deep rectangle disposable aluminium foil tray to bake the cake and set everything in the same dish.

Preheat the oven to 350 F. Lets begin making the sponge cake. Separate the egg yolks and whites. Beat the sugar and yolks until smooth and ivory in color. Add the vanilla essence and milk and beat well. Sieve the flour with the baking powder. Add the flour into the yolk mixture. Beat well. Now whip up the egg whites until stiff and forms peaks. Fold the whipped egg whites into the cake batter. Do not over do the mixing else the cake will be flat. Bake the cake until the center comes out clean when poked.

Take the cake out and let it cool for about 10-15 mins. 

Mix the condensed milk, evaporated milk and whole milk. Let the cake cool down before you use the milk mix. Pour the mix little by little all over the cake. The cake will drink it all up. So usually 3/4 of the mixture gets used up. But if you feel it needs more, continue to add the milk. Cover and refrigerate.

 This cake needs to be made at least 12 hours ahead of serving. So that the cake soaks up all the mixture. Usually works well if you make it previous night. After the 12 hours just poke through with fork in all corners to see if the milk has seeped in. If you find any dry area just drizzle some more milk. Couple of hours before serving, beat the whipping cream with about 3 tablespoons sugar until stiff and spread over the cake well.

Serve with cut berries and bananas.

Cranberry Orange Loaf

Inspired by a recent Facebook post of a dear cousin with a picture of some delicious cranberry orange loaf, we decided to give it a try. The results were truly a bakers delight. A slice of this loaf which is fused with the tartness of cranberries paired with citrusy oranges is great for your next tea party.

Prep Time: 40 mins

Ingredients

All purpose flour: 2 cups

Baking powder: 2 1/2 teaspoons

Eggs: 2

Butter: 1/4 cup or 4 tablespoons

Sugar: 1 cup

*Orange juice: 1 cup

*Cranberries/Craisins: 3/4 cup

Chopped walnut/pecans: 1/4 cup

Orange zest: 3/4 tablespoon

* Fresh squeezed orange juice tastes better over store bought orange juice.

* You can use fresh or frozen cranberries. But we used the dried cranberries (craisins).

Beat the sugar and butter until smooth. Add eggs and beat until ivory. Meanwhile sieve the flour, baking powder and a pinch of salt and keep it aside. Add the orange zest and orange juice to batter.  Slowly fold in the flour and mix well until its all smooth. Coat the nuts and craisins with 2 tablespoons of flour before you add them, else they will completely sink in. Mix thoroughly and note the batter should be a little thick and not very runny.

Grease a loaf pan with butter and pour in the batter.

Preheat the oven to 375 F . Bake for about 30 mins or until the center comes clean when poked. Once done take it out and let it cool.

Optional: Mix 4 tablespoons of powdered sugar with 2 tablespoons of orange juice to make a glaze and brush liberally all over the loaf.

Slice and serve warm with tea. Bon Appetite

Carrot Cake

 

Carrot Cake doesn't call for any special occasion to be made. Whether you like it plain or want to fancy it some more with a delicious cream cheese frosting, this dense moist treat gets a warm welcome  everywhere and is a great way to get a good portion of carrots in your diet.

Prep Time: 1 hour
Ingredients

All purpose flour: 1 1/2 cups

Sugar: 1 cup (1/2 for caramelizing, 1/2 for batter)

Grated Carrot: 1/2 cup

Butter: 1 stick /8 tablespoons

Eggs: 2

Vanilla essence: 1 teaspoon

Baking powder: 1 1/2 teaspoons

Walnuts/ Almonds: handful

* Spice powder (powder the following with a teaspoon of sugar in your coffee bean grinder)

4 cloves +1 cardamom + 1/2 spoon cinnamon powder + 1/4 teaspoon nutmeg grated

Beat the butter and sugar until creamy. Add eggs one at a time and beat well until ivory. Add the vanilla essence. Sieve the all purpose flour, baking powder and the spice powder. Fold this into the batter. Meanwhile caramelize the sugar until golden brown. Pour this into the batter and beat well. Finally add the grated carrot and give a thorough mix using a  spatula.

Butter a baking dish  and pour the batter into it.Add walnuts/ almonds  and give a gentle mix. Meanwhile preheat the oven at 350 F. Bake for about 40 mins or until the centre comes out clean when poked with a knife. Cool and cut into slices.

* For those who like some frosting, heres the recipe

Cream Cheese(softened at room temperature) : 1/4 cup

Vanilla essence/extarct : 2 drops

Sugar: 2-3 tablespoons

Butter: 1 tablespoon

First combine  the butter and cream cheese with a spoon or a hand mixer. Slowly add the vanilla essence and the sugar and beat until smooth.

Spread on the cake evenly after the cake has completely cooled.

Bon Apetit!!

Banana Chocolate Chip Muffins

Every time we buy bananas, we think of posting something like banana bread or banana muffins but never end up doing it. However better late than never, thanks to one banana that has been crying out loud for quite a few days now has given way to this recipe. We are sure that your kids and all the sweet teeth in your house will relish this treat anytime of the day.

Prep Time: 20 mins
Ingredients
Ripe Banana: 1
Butter: 1 stick / 1/2 cup
Sugar: 3/4 cup
Egg: 1
All purpose Flour: 1 3/4 cup
Baking Powder: 2 teaspoons
Milk: 1/2 cup
Chocolate Chips: handful
Walnuts: handful

Beat butter, sugar and banana until smooth. Add the egg, milk and beat it well. Sieve the all purpose flour with the baking powder and keep aside. Add the sieved flour and mix the whole thing until absolutely smooth. Mix in the chocolate chips and walnuts. Scoop the batter into the greased muffin tray or into the muffin paper liners. Make sure the muffin tray pockets are only 3/4th filled to prevent overflow. Sprinkle a few oats to get a nice toasty feel to the muffin.

Pre-heat the oven to 350° F. Bake until the muffins rise up fully and the center comes out clean when poked with a knife. Enjoy it as an evening snack or as a breakfast t0 go.

Thanks Sarah of Vazhayila for giving us the Sunshine award.
We would like to pass it on to Rak's Kitchen, 4th Sense of cooking, Yummy O Yummy, Thattukada, VeggieFare, TiffinCarrier, SimplySara, SailajaKitchen, PJ, BSaraswathy, Ratatouille and Nature Kitchen

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Cheers!!!!

Red Velvet Cake with Whipped cream & Strawberries

Valentines day fever is all over and we can't help staying out of it. To add more color and spirits to this fun day, here's a simple red velvety cake that takes hardly anytime from start to end. Even better, add a whipped cream topping with tons of strawberries. What more do you need to impress that special person in your life?? Happy Valentines Day!!!

Ingredients

All purpose flour: 1 cup
Sugar: 1 cup
Eggs: 2
Butter: 1/2 cup / 1 stick
Buttermilk: 1/4 cup
Cocoa powder: 2 tablespoons
Red food color: 2 teaspoons
Baking powder: 1 teaspoon

Icing
Whipping cream: 1/2 pint
Powdered sugar: 1 tablespoon or more according to your sweetness liking
Strawberries: about 8-10 of them sliced.

* We used a little less food color. However you can add a few more drops to get the deep red color.

Beat sugar and butter until smooth. Add eggs one at a time and beat thoroughly until ivory. Meanwhile sieve the all purpose flour, baking powder and cocoa. Slowly add this flour mixture in little portions to the beaten egg and mix well. Add the buttermilk and mix well. Finally add the red food color and give a thorough mix until the batter is perfectly smooth. Butter a baking dish, pour this batter and bake at 350 ° F. Check to see the cake rising and turn off the oven when the center comes out clean as poke it. Leave the cake to completely cool before you turn it onto a plate.

Cut the strawberries and keep aside. If they are little sour you can dust some on sugar (1-2 teaspoons) on top of it. It makes them sweeter.

Then beat heavy whipping cream with a hand mixer simultaneously adding the powdered sugar until it holds firm peaks.

Spread a layer of this whipped cream on the cooled cake. Decorate with strawberries. You can even add chocolate shavings for some added color.

Enjoy a slice of this delicious cake on this special occasion with your loved one. Excuse the smudged whipped cream on the slice.

Marble Cake

Marble cake gets its name because of the swirly effect created by the two colored batter. A very light delicious cake that takes hardly any time to make, can be a great accompaniment for teatime.

Ingredients
All purpose flour: 1 cup
Eggs: 2
Unsalted butter : 1/2 cup or 1 stick
Sugar: 1 cup
Vanilla essence: 1 teaspoon
Cocoa powder: 1 tablespoon
Baking powder: 1 teaspoon
Milk: 1/4 cup

Beat the butter and sugar until smooth. Add eggs one by one and beat well until ivory. Add milk, vanilla essence and beat well. Meanwhile sieve the all purpose flour and baking powder well. Slowly add the flour in small portions and mix well into a very smooth batter. Butter a baking dish and pour 3/4 of the batter into this dish. Add cocoa powder to the remaining batter and mix well.

Now gently pour the cocoa batter and make swirls to give the marble effect.

Preheat the oven at 350° F and bake until center comes out clean. Slice after the cake is completely cooled down and serve these spongy bites.

Sending this recipe to Mahima's Cakes and Cookies event
To Cakes n Cookies Event hosted by Sara of Sara's Corner
To Dil Se for the event Show Me Your Cake

Christmas Fruit Cake

Dashing through the snow, in one horse open sleigh,
Over the fields we go, laughing all the way
Bells on Bob tails ring, making spirits bright
What fun it is to ride and sing a sleighing song tonight.

Jingle bells , jingle bells , jingle all the way !
Oh what fun it is to ride in a one-horse open sleigh.
Jingle bells , jingle bells , jingle all the way !
Oh what fun it is to ride in a one-horse open sleigh.

With all the carols on the radio, lights on the streets and amazing display of treats and candies in stores, all of us get lost in the festive spirits of the joyous Christmas season even without realizing it. Whether you are still shopping for the gifts or just still decorating the tree and hanging up stockings for Santas gifts, take some time out to try this Xmas special fruit cake. This is our experiment to keep with the mallu tradition to have fruit cake with a glass of homemade fruit wine to kick start the great day.

We wish you and all your loved ones a Merry Christmas!!!!!

Ingredients
Eggs: 3 Large
All purpose flour: 1 cup
Baking powder: 1 teaspoon
Vanilla Essence: 1 teaspoon
Butter: 2 sticks/8 oz
Brown Sugar: 2/3 cup
All Spice powder: 2 1/2 teaspoons

(Powder the following : Nutmeg-1/4 teaspoon, Cloves- 2-3, Cinnamon powder - 1/2 teaspoon, Cardamom- 2 pods, ginger powder - 1/2 teaspoon)

Lemon Zest: 1/2 teaspoon
Orange Zest: 1/2 teaspoon
Rum: 2 Tablespoons
White Sugar (Caramelized): 1/3 cup
Nuts: 1/4 cup
Candied Fruits (pre-soaked in rum/brandy): 1/4 cup

(Candied fruits can be glazed cherries, pineapples, raisins, dates, dried cranberries or whatever other dried fruits of your choice)

*Its better to pre-soak the dried fruits in rum or brandy at least one day in advance.

*Keep the butter and eggs at room temperature for some time before you start to make the cake.

Begin by beating the butter and sugar until smooth. Slowly add in the eggs one by one and beat until ivory. Add the vanilla essence. Sieve the all purpose flour and add the baking powder, spice powder and keep aside. Slowly mix in this flour to the beaten mixture in little portions. Meanwhile caramelize sugar into a dark brown syrup.Make sure the sugar doesn't get burnt in this process. Add the caramelized sugar syrup and mix thoroughly. Add the lemon and orange zest, nuts and soaked fruits and the remaining rum if any. Do not use the hand mixer or blender after this because the nuts and the candied fruits might get ground up. Use a spatula instead and keep mixing the batter in one direction until it is smooth in a pourable consistency.

Pre heat the oven at 350° F. Grease a baking pan with some butter and pour this batter and bake until the center comes out clean when you poke with a knife. It should approximately take 30-45 mins.

Let it completely cool down before you slice it. It stays fresh for more than one week if stored in an air tight container. Enjoy this festive delight with your family n friends and have a happy holiday season.

Sending the above recipe to Cakes n Cookies Event hosted by Sara of Sara's Corner. Also to Dil Se for the event Show Me Your Cake

Rum n Raisin Chocolate Cake

Here's a delicious chocolaty cake with a little kick for our dear readers to try this weekend. This cake with a subtle hint of rum is a perfect kill for all the chocolate craving in you. So just go ahead and give it a shot.

Ingredients

Golden raisins: handful
Walnuts (Optional): handful
Spiced rum: 1/4 cup
Eggs : 2 small
Butter: 3/4 cup
All purpose flour: 1 1/2 cups
Sugar: 1 1/4 cups
Unsweetened cocoa powder: 1/3 cup
Baking powder: 1 teaspoon
Water: 1 cup

* Butter and eggs at room temperature will contribute towards a better cake.
* Those who do not want to use rum, can simply add dry raisins. However note that the taste of the rum is very subtle.

Soak a handful of golden raisins in the spiced rum for a minimum of 2 hours, though its best if kept overnight. Begin by beating the sugar and butter until nice and creamy. Add the eggs and beat well until ivory. Sieve the all purpose flour, cocoa and baking powder well and keep these dry ingredients aside. Meanwhile boil the water and let it cool. Slowly fold in the dry flour mix to the beaten egg and mix well simultaneously loosening the batter with warm water. Beat well. Add the soaked raisins and walnuts and give a final mix.

Preheat the oven at 350° F. Butter a baking dish and pour out the cake batter and bake for about 25-35 mins. Keep a close eye and let it bake until you poke a knife in the center and it comes out clean. Turn off the oven and keep the cake outside. Once completely cooled, cut into little bites and indulge into these at anytime.