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Posts Tagged ‘Purpose Flour’

You don’t have to be a pirate to enjoy this lime cake

Jul 12, 2011 Uncategorized

With hungry relatives coming into town and a small basket of limes in the larder, I wanted to make something light, yet filling to keep them satisfied if dinner was not enough. The limes been on sale and we don’t have a lime tree yet – it was a sign that that was to be the fruit of the week so I set about finding things to do with them.

I had lime sherbet chilling in the freezer, so a cake-y bread seemed ápropos.

The hardest part about this cake is grating the lime for zest. It isn’t hard, but without practice, you’re going to get a bit of flesh in with the mix, so be careful.

The bread has a very delicate flavor, you almost don’t taste the lime at first, but – especially if you make the glaze, it will explode on your taste buds as you eat it.
This is one of those cakes that comes alive if you toast it and drizzle it with a bit of butter and/or honey.
My grandmother used to make a lemon version of this for my grandfather to bring to work and snack on during the course of the day.
I figure that when Steve and I take off to sail around the world, we will snack on this often. Lime (well, citrus in general) is great for staving off scurvy (a disease common among sailors in ancient times that is caused by a lack of Vitamin C) on long passages. Landlubbers, too, can enjoy this tasty cake, though.

Lime Cake

2/3 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons grated lime peel
2 tablespoons key lime juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Glaze
2/3 cup confectioners’ sugar
1 to 2 tablespoons key lime juice

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in the lime peel, juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts.
Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Combine the confectioners’ sugar and enough lime juice to achieve desired consistency; drizzle over warm bread. Cool completely.

Vegetarian.

Tags: Baking Powder, Cream Butter, Delicate Flavor, Drizzle, Extract 3, Grated Lime, Grating, Key Lime Juice, Lack Of Vitamin C, Larder, Lemon Version, Lime Cake, Lime Sherbet, Lime Tree, Limes, Purpose Flour, Scurvy, Taste Buds, Tasty Cake, Walnuts

Waffles Recipe

Mar 5, 2011 General

Ingredients:
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/8 to 1/4 tsp. cinnamon (optional)
1 c. milk
1 egg, separated
1/2 tbsp. butter, melted

Directions:
Stir dry ingredients together in a bowl. Add egg yolk and milk to dry ingredients and beat together thoroughly. Beat egg white until stiff; stir 1/4 into batter to lighten it; add cinnamon; gently fold in remaining egg white. Pour a scant 1/2 cup of batter onto a heated waffle mold. Makes about 6 waffles.

Tags: Baking Powder, C Milk, Dry Ingredients, Egg White, Egg Yolk, Mold, Purpose Flour, Recipe Ingredients, Tsp, Waffle, Waffles Recipe

Old – Fashioned Fruitcake Recipe

Jan 22, 2011 General

Ingredients:
3 c. all-purpose flour*
1 1/3 c. sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. orange juice
1 c. vegetable oil
1/4 c. dark corn syrup
4 eggs
2 c. raisins
1 lb. mixed candied fruits (2 c.)
1 pkg. (8 oz.) pitted dates, cut up
(1 1/2 c.)
1/2 lb. pecan halves (about 2 c.)
3 tbsp. brandy or rum

Directions:
Heat oven to 275 degrees. Line 2 loaf pans, 9 x 5 x 3 inches or 8 1/2 x 4 1/2 x 2 1/2 inches with aluminum foil; grease. Beat all ingredients except fruits and nuts 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruits and nuts. Spread evenly in pans. Bake until wooden pick inserted in center comes out clean, 2 1/2 to 3 hours. Cover with aluminum foil during last hour of baking, if necessary, to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or aluminum foil and store in refrigerator or cool place. *Do not use self-rising flour in this recipe. NOTE: Best made 3 or 4 weeks in advance. Can be wrapped in wine or brandy dampened cloth.