Ginger Cake

I have been craving ginger cake for the last few weeks, I use to get a piece every time I was down near Dean & Deluca in the city and have not had any since then. I searched around and, as luck would have it, my Mother-in-law had a recipe of her Mothers to share with me.  She gave me a splattered card of an old fashioned, well loved recipe… to me, that is the best way to get a new (old) recipe! I was so excited to make it!  It is just as I was hoping, rich with spices and flavor.  Our house smelled amazing when it was cooking and it tasted even better than it smelled (if that is even possible!)  I pretty much ate the entire cake myself… and am going to make it again this weekend.  It’s a snap to make and, if you serve it for company, they will think you are a culinary wiz!

With a craving for Ginger Cake, Ridgely Brode gets a delicious recipe from her Mother-in-law to share on her blog, Ridgely's Radar.

 

With a craving for Ginger Cake, Ridgely Brode gets a delicious recipe from her Mother-in-law to share on her blog, Ridgely's Radar.

 

Ginger Cake
 
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Author:
Recipe type: Dessert
Ingredients
  • ¾ Cups Brown Sugar
  • ¾ Cups Baking Molasses
  • 2 eggs
  • 1 Cup Melted Shortening
  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoon Allspice
  • 1 Cup Boiling Water
Instructions
  1. Pre-heat oven to 350F
  2. Melt the shortening carefully in a pot on the stove. Watch it and take it off the heat when fully melted.
  3. Combine the brown sugar, molasses, shortening and eggs in a mixer.
  4. Place flour, baking soda and all the spices in a bowl and whisk to combine.
  5. Add the flour mixture to the sugar mixture in three parts. Blend well and be careful not to put mixer on too high and have the flour blow everywhere.
  6. When all mixed together, add in the cup of boiling water.
  7. Pour into a square baking dish
  8. Cook in the oven for 30 min test with cake stick to make sure done, remove from oven and cool on a rack.
  9. Serve plain or with whipped cream

 

A Very Berry Fourth!

Every Fourth of July my nieces make a pie, this year Gigi and, her best pal, Charlotte, made a Very Berry Pie.  They both love to bake and came up with the recipe on their own.  I was so impressed and loved watching them interact in the kitchen.  They used two pre-made frozen pie crusts; one for the bottom and the other one they rolled out to make stars for the top.  It took them all-in-all about 15 minutes to complete and the end result was to die for.  It proves that you don’t have to a master baker to create a prize worthy dessert! I hope you have a wonderful Fourth!

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

Mixed Berry Pie | Ridgely's Radar

 

 

Mixed Berry Pie
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-8
Ingredients
  • 2 cups Blueberries
  • 2 cups Strawberries, washed and sliced
  • 3 Tablespoons cornstarch
  • ½ cup sugar
  • dash Lemon juice
  • 2 pre-made frozen pie crusts (Pillsbury is our favorite)
  • 1 egg
Instructions
  1. Pre-heat oven to 375F
  2. Leave out pie crusts while prepare berries
  3. In a medium sized bowl, mixed cornstarch and sugar.
  4. Add in berries to cornstarch/sugar mixture.
  5. Toss well and sprinkle with lemon juice.
  6. Let berry mixture sit for about 15 minutes.
  7. Add Berries to one of the pre-made pie crusts
  8. Use the 2nd pie crust to make a topping for the pie.
  9. Roll out crust and design top as desired.
  10. We cut out stars and layered fro July 4th
  11. Lay pie topping over berries and rush with egg wash
  12. Bake in the middle of oven for about 30 minutes or until bubbles and the crust is golden brown
  13. Cool to room temperature
  14. Serve with ice cream

Mixed Berry Pie | Ridgely's Radar

Lemon Cakes

I am a chocoholic and I seldom stray from making anything without chocolate, but every now and again I surprise myself, and my family, by making something out of character.  This time I went way out of my comfort zone and made lemon cakes.  We were invited to a large party and I was asked to bring a dessert that would be in individual portions but not a cookie.  What??  That is not an easy request or task..good thing I am friends with the hostess or I might have aborted the mission and brought cookies!  So after much looking around at recipes, I made lemon cakes in mini loaf pans.  I followed the recipe exactly but then separated the batter into the mini loaf pans.  The only thing I was worried about was how long to cook them.  I watched them very carefully after 20 minutes of cooking and tested them with a cake stick along the way.  I hate to say that I didn’t make a note of the actual cooking time (my Bad!!).  The pictures do not show how small they are, but if you think of the size of the lemon and compare that to the loaf you get the idea. I wrapped them in wax paper for transport and then sliced them in bite size pieces at the party.  I think they were a hit because there were no leftovers…

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

Lemon Cakes | Ridgely's Radar

 Recipe: Ina Graten’s Lemon Cake  / mini loaf pans /  Cooling Racks

 

Spiced Apple Walnut Bundt Cake

With Easter fast approaching, and then Mother’s Day in the not so distant future, Lisa and I wanted to come up with an alternative dessert, that was not chocolate, to serve. Lisa had been saving this Spiced Apple Walnut Bundt Cake for just the right occasion and we thought this might be just what we had been looking for.  It is a really delicious blend of spices, apple and the soft texture of the walnuts.  I liked that the cream cheese frosting is dribbled rather than completely covering the cake, not only is it pretty but it doesn’t overwhelm the cake. Lisa served it as a dessert after dinner, but I think it would also be a nice addition to a breakfast or brunch. If you are looking for other cake ideas here are a few favorites we have featured: New York Style Crumb CakeBishop’s Cake, Olive Oil Cake and Chocolate Angel Food Cake. And don’t miss these bundt pans, it might be fun to add another pattern to your kitchen.

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

Spiced Apple Walnut Bundt Cake | Ridgely's Radar

RECIPE: Spiced Apple Walnut Bundt Cake

Looking for more ideas for Easter?  Follow my Easter Board on Pinterest

 

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Rustic Peach Tart from Francois Payard

To me nothing tastes more like Summer than fresh peaches. I fill up my bags with them at the farmers market and lay them out in my window sill until they are ready to eat.  This year I found this delicious looking recipe for a Rustic Peach Tart from Francois Payard and took it with me for our weeks vacation at the beach.  I did read over the recipe in advance and noted the short list of ingredients, but what I didn’t think about was the tools I would need to make the tart while staying in a rental house with limited kitchen supplies. Which translates to no food processor, mixer, strainer or basting brush at my disposal.  I bought frozen unbaked pie crusts (two come in the package) and while they baked (according to the package instructions), I used a coffee grinder (I know, I couldn’t believe there was a coffee grinder… it’s all about priorities!) for the almonds and I mixed the ingredients by hand.  The almond mixture makes enough for at least 4 pies and, while the recipe calls for one pie, I made two. I stored the rest of the mixture in a airtight container in the fridge for another round of pies. Once the pie crust cooled, I lined the bottom with the almond filling and layered in the peaches.  Into the oven it went and once it was done, I spooned a light layer of  microwaved apricot preserves over the peaches.  It was heaven!  The almond filling is light and does not overpower the peaches, but grounds them with the pie crust.  It was such an easy recipe to make, especially after a really hot, long beach day, and a wonderful taste delight at the end of the meal. The one suggestion would be to really stuff in the peaches and that is probably why the recipe calls for them to stand them up around the pie which I did not do.  You have to give it a try and let me know what you think.. so good!

Rustic Peach Tart from Francoise Payard | Ridgely's Radar

Rustic Peach Tart from Francoise Payard | Ridgely's Radar

 

 

Rustic Peach Tart from Francois Payard
 
Prep time
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This dessert is the ultimate ode to fresh summer peaches. The ripe tender fruits are not just used for decoration or hidden beneath piecrust. Instead they stand tall in a creamy almond filling. Chef Payard puts this tart in the window at his New York shop, and the gorgeous colors never fail to draw customers in. And the tart tastes as magnificent as it looks.
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
Almond Cream
  • A scant ⅔ cup of sugar
  • 1 cup slivered almonds
  • 1 stick plus 1½ teaspoons unsalted butter, softened
  • 1 small egg
  • 1 small egg yolk
  • 1½ teaspoons all-purpose flour
Assembly
  • 5 to 6 ripe peaches, quartered and pitted
  • One 9½ inch pre-baked tart shell
  • ⅓ cup apricot preserves
Instructions
  1. Preheat the oven to 350°F.
  2. Make the almond cream: Place the almonds and two tablespoons of the sugar in a food processor and process until finely ground, about 1 minute.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the remaining sugar on high speed until well combined, about 1 minute. Add the ground almond mixture and mix on low speed until combined. Add the egg and egg yolk, beat well, and scrape down the side of the bowl as necessary, then beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the flour until just combined.
  4. Reserve one cup of this almond cream and store the rest in an airtight container for next time. (You can refrigerate the remaining cream for up to a week or freeze for up to a month.)
  5. Spread the almond cream into an even layer in the prebaked tart shell. Arrange the peaches, standing up, in a pinwheel pattern over the filling, starting from the edge of the tart and working toward the center.
  6. Bake for 35 to 40 minutes, until the filling is set. Cool the tart on a wire rack.
  7. Place the apricot preserves in a small heatproof dish and microwave on high power for 30 to 45 seconds, until bubbling. Strain the hot preserves through a fine-mesh sieve into a small bowl.
  8. Using a pastry brush, lightly brush the top of the tart with the glaze. The tart can be made up to one day in advance and stored in the refrigerator. Bring to room temperature before serving.

 

Bishop’s Cake

I had an abundance of eggs in my fridge and was not sure what to make, so after a little hunting decided on a pound cake, but not just any pound cake…I made Bishop’s Cake.  It is a denser cake than pound cake, but just as delicious and versatile.  I would eat a slice with my coffee for breakfast or as dessert after a meal.  I garnished mine with fresh berries and a sprinkle of Confectioner’s Sugar, but I bet it would be just as good with chocolate sauce and ice cream.  With only 6 ingredients this recipe could not be easier and odds are you have everything in your kitchen…give it a try!

Bishop's Cake (1) | Ridgely's Radar
Bishop's Cake (2) | Ridgely's Radar
Bishop's Cake (3) | Ridgely's Radar
Bishop's Cake (4) | Ridgely's Radar
Bishop's Cake
 
Author:
Ingredients
  • 2 sticks (8oz /1 cup) sweet butter, room temperature
  • 2 cups sugar
  • 2 cups all purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 5 eggs
Instructions
  1. preheat oven 350° degrees
  2. butter and flour a 10" bundt pan
  3. cream butter and sugar until combined
  4. add sifted flour to creamed butter and sugar mixture. until combined, do not over mix.
  5. add vanilla extract, lemon juice and then one egg at a time. mix all until combined
  6. fold mixture into prepared bundt pan. smooth batter ( I like to tap bundt pan on the counter to settle and even the batter)
  7. Bake in the middle rack for 1 hour, after 30 minutes cover with aluminum foil, or until a tester comes out clean.
  8. cool on a wire rack for approximately 20 minutes, then remove cake from pan and cool completely.
  9. garnish: dusting of Confectioners Sugar and a side of berries
Bishop's Cake (5) | Ridgely's Radar