Plum Cake

Our plum tree decided to go on a sabbatical this year, but when I saw the plums at the fruit stand yesterday, I had to get some for this cake I hadn't made for along time. If I remember correctly, I got the recipe from a small, digest sized, magazine that came free to our house years ago. I think it was called Homemakers.

topping:

• 1/2 cup brown sugar
• 4 tablespoons flour
• 1 tsp cinnamon
• 1/4 c butter 

cake:

• ¾ cup sugar
• ½ cup butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cup flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• about 8 Italian plums, quartered or cut in half

glaze:

• ¾ cup icing sugar
• 1 tablespoon milk
• ½ teaspoon almond extract

Method:

1. In small bowl, stir together sugar, flour and cinnamon for topping. With pastry blender cut in butter until mixture is crumbly. Set aside.
2. In large bowl, beat sugar and butter until fluffy. 
3. Beat in eggs, one at a time and vanilla. 
4. Add combined dry ingredients alternately with milk. 
5. Spread batter into greased and floured 10 inch spring-form pan. 
6. Arrange plums, cut side up, on top of batter.
7. Sprinkle evenly with topping.
8. Bake at 350° F. about 50 min, until toothpick inserted in center comes out clean.
9.  Let cool in pan for 10 minutes. Remove rim of pan. 
10. Mix glaze and drizzle over cake.

(If you line the greased pan with wax paper and grease again, you can slide the cake onto a serving plate. Otherwise just leave the cake on the plate of the baking pan and place that on a serving plate once it’s cooled.)

Vanilla Sheet Cake with Pineapple Creamcheese Frosting

This cake is a delicious cake that can be made for a crowd. It is a good dessert to take to a potluck. A simple white cake topped with a cream cheese pineapple topping.

Cake

• 1 white cake mix
• 1 cup water
• 1/4 cup oil
• 4 eggs
• small package of instant vanilla pudding

1. Beat all the ingredients together, mixing well.
2. Pour into a well greased 12"x 18" cookie sheet pan with 1" sides.
3. Bake at 350 for 20 minutes.
4. Cool, add following topping.

This step is completely optional, and I only do it if I feel like it to achieve a higher cake. At times I beat the egg yolks into the cake mix and beat the egg whites separately until they are a nice soft peak and fold the egg whites into the cake batter after all the other ingredients have been added, but you certainly don't have to. It is good either way!
Topping

• 1/2 cup of softened butter or hard margarine
• 1- 8 oz package of cream cheese, softened
• 1 1/2 cups of icing sugar
• 1-14 oz / 398ml. of crushed pineapple, well drained
• 2 cups of whipping cream, whipped until stiff peaks are formed

1. Beat the butter and cream cheese together until soft and light.
2. Add the icing sugar, continue beating until all the sugar is absorbed.
3. Add the tin of well drained pineapple.
4. Fold in the whipped cream.
5. Spread on the cake.
6. Cut into desired amount of serving pieces.
7. Top each piece with a slice of peaches (or desired pie filling)
8. This cake freezes very well.

Cool Lime Cake

Summer lends itself to a quick cake that keeps well in the refrigerator and tastes wonderfully cool on a hot day.  

• 1 white cake mix baked according to directions.  I made mine in a 6 inch pan and reserved a bit of batter for a few cupcakes. This cake would work really well in a 9 X 13 pan.
• 1 can sweetened condensed milk
• 1/2 cup of fresh lime juice. . .about 4 small limes
• 2 cups of whipping cream divided 
• a few drops of green food coloring if desired

1. Combine the sweetened condensed milk, the lime juice and 3/4 cup whipping cream. 
2. Set aside 1 cup of filling for the frosting.
3. Use the end of a wooden spoon to poke holes at 1/2 inch intervals in the cake. .nearly to the bottom but not through the cake.  Pour filling over the cake and work into the holes.
4.  Whip the remaining whipping cream until soft peaks form. Add the few drops of green food coloring and the remaining filling and whip together until it is a spreadable consistency.
5. Frost the cake and chill until serving time.

Raspberry Cake

I love Flashback Fridays...it's fun to see how things have changed over the years and we get to post yet another tried and true recipe.  This will be one of those that is seasonal and you will want to try it this month while we have the fresh raspberries. This cake is sure to give you the royal raves as you whip it up and share it with a large scoop of ice cream.

"My walking partner phoned this morning and said she needed a day to catch up. Fair Enough!

I totally agreed and while we were quickly talking about our activities, I told her I needed a quick fix for coffee. "Do I run to town or make something?" She responded, "Do you have raspberries?"

"I sure do." Thanks, Laurie for this suggestion."  (July 2008)

We enjoy this recipe every year during berry season.

Raspberry Cake

• 1/3 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla
• 2 cups flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 4 cups fresh raspberries

Method

1. Heat oven to 375.
2. Cream your margarine, sugar, eggs and vanilla.
3. Sift flour, baking powder, salt and add to creamed mixture.
4. Mix with hand mixer until texture is light and fluffy.
5. Add milk and vanilla, beating well after each addition. (enough milk so it is spreadable)
6. Spread cake batter into greased 9x13 greased pan.
7. Add about 4 cups of fresh raspberries on top of the cake.
8. Bake in the oven for 30 minutes.
9. Remove from oven and cool for 5 minutes

Glaze

1.  1 1/2 cup icing sugar
2. 1 tsp vanilla
3. 3 tbsp cream or milk.
4. Mix ingredients together until smooth and drizzle over cake.
5. Add a scoop of ice cream and you are ready to go! 

 
 Little did I know 8 years later, that  I would have a little princess helping me pick these berries.  Thank you Ivy!

UBC Ponderosa Cake (Banana/Chocolate)

I realize there are several great banana cakes posted, but I figure what’s a Mennonite Cookbook without 8 versions of the same recipe? I like to made my own versions by comparing several recipes side by side, which is always a nice challenge. I am not sure where this title came from, but that’s the name it came with when I got it from my friend, Laura M.

Ingredients:

• 3/4 cup butter, room temp
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 - 4 mashed bananas 
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream

Filling:

• 1 teaspoon cinnamon
• ½ cup brown sugar
• 1 -1 ½ cups semi sweet chocolate chips

Method:

1. Cream butter, adding in the sugar, eggs, vanilla and bananas.
2. Combine dry ingredients and add to wet mixture alternating with sour cream.
3. Spread one third of batter into prepared Bundt or tube pan.
4. Sprinkle with half of the cinnamon/sugar/choc chips. Cover with another third of the batter, the rest of the sugar/choc chip mixture, then the final batter.
5. Bake at 350° F for about 55 -60 min. Test for doneness.
6. Cool 10 min before inverting onto plate. Cool before slicing.

Applesauce Bee Sting Cake

This simple cake, covered, stays moist and delicious for days. Make sure to invite someone for coffee if you do not want to snack on it endlessly. It's hard not to.

Ingredients:

• 1/2 cup soft butter
• 3/4 cup honey
• 1 egg (optional)
• 2 cuos flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 1/4 teaspoon salt
• ¼ teaspoon cloves
• 1 ½ cups applesauce
• 1 cup raisins, rinsed

Method:

1. Cream butter and add honey gradually, then beat in the egg.
2. Combine dry ingredients and add to first mixture alternately with applesauce.
3. Stir in raisins.
4. Spread into  9 x 9 inch greased pan.
5. Bake at 350° F for about 45 min. Test with toothpick.
6. Spread hot cake with broiled icing.

Broiled Icing:

• 1/4 c butter
• 1/3 c liquid honey
• 1/4 tsp cinnamon
• ½ cup unsweetened coconut
• ½ cup chopped fresh walnuts

Method:

1. Melt butter, add honey and cinnamon. Stir in coconut and walnuts.
2. Spread on cake and put in oven on broil setting for about 2 minutes, until topping bubbles and browns lightly. (stay by the oven and watch)

Pineapple Cupcakes

My mother-in-law was the best cook and left me with many wonderful recipes, which now remind me of her whenever I use them. One of the first recipes she ever shared with me was a simple pineapple cupcake recipe. I baked them up often for 'my girls' at Pioneer Clubs back in the day and they were always a favorite. I had all but forgotten about them until I saw the handwritten recipe in my book the other day and made up a batch for old-times sake. They are still every bit as good!



Pineapple Cupcakes

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 small can crushed pineapple (14 oz. or 398 ml) ...juice included
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Method:

1. Cream butter and sugar. Beat in eggs and vanilla.
2. Blend in pineapple; then add dry ingredients and beat until blended.
3. Fill muffin cups 2/3 full...and bake at 350ºF for about 20 minutes.
4. Frost with cream cheese frosting (below)

Yield ~ 18 cupcakes

Cream Cheese frosting:

• 1/2 cup (125 gr) softened cream cheese
• 1/4 cup butter
• 2 cups icing sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

1. In a medium sized bowl, beat softened cream cheese and butter together on medium speed until creamy.
2. Add icing sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. With mixer on low, add vanilla and milk. Add a little more or less milk...as needed to obtain proper spreading consistency.

This is a mild cream cheese frosting...to fool those who claim not to like cream cheese. If you prefer your frosting cheesier, use the entire package of cream cheese, rather than half.

They are perfect for afternoon tea out on the front porch...or an easy treat to pack for a picnic.

Enjoy,

Red Velvet Cake

This cake is one of my grandchildren's favorite. I have made it for a few of their birthdays. It's very hard to keep the whipped cream from turning a pink tone when you cut the cake but hey a few pink tints don't bother me!
I know you can buy red velvet cake mixes but sometimes it's just fun to do one from scratch.
This recipe is from a friend, I made a few changes.

• 2 1/2 cups flour
• 2 1/2 tablespoons cocoa
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 1/3 cups white sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon vinegar
• 1 teaspoon baking soda

1. In a bowl sift together flour, cocoa, salt, and set aside.
2. With mixer beat butter until creamy, add sugar and beat until light.
3. Add eggs one at a time beating well after each one.
4. Add vanilla and beat until well combined.
5. Whisk together buttermilk and red food coloring and add the flour alternately with the buttermilk mixture until well blended.
6. Combine vinegar and baking soda together (it will foam up) then quickly fold into the cake batter. This will help make the cake light and fluffy
7. Divide the batter between two 9 inch round pans which have been lined with parchment paper.
8. Bake in preheated oven at 350º for 30 minutes.
9. Once cakes are done and out of the oven cool for 10 minutes then invert them on a wire rack and let cool completely before frosting.

I frosted the cake with sweetened whipped cream. Sometimes I cut each cake in half horizontally giving me 4 layers which I then assemble with whipped cream between each layer and spread more whipped cream on top and sides. This time I left the cake in 2 layers so as to see the cake texture.
You can also make cupcakes or use in a trifle.

ENJOY!

Lemon Cream Sponge Cake

"A loving heart is the truest wisdom."

Charles Dickens

This recipe came from a community church cookbook from St. Catherines Mennonite Church and the recipe contributor was Betty P. I have changed things a wee bit with the sugared almonds and making the filling from a mix. I will post the recipe with the Lemon Filling, but a Lemon Pie Filling mix works just fine too.

Hot Milk Sponge Cake

• 2 eggs
• 1 cup sugar
• 1 cup flour sifted with
• 2 tsp. baking powder and
• 1/4 tsp. salt
• 1/3 cup of hot milk
• 2 tbsp. butter melted in the milk
• 1 tbsp. lemon juice

1. Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
2. Fold in sifted dry ingredients. Add lemon juice.
3. Gently stir in the milk and melted butter.
4. Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
5. Leave in pan for five minutes and then cool on a cooling rack.
6. Slice each layer in half
7. Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
   

Lemon Filling

• 2 1/2 tbsp. corn starch
• 1/2 cup white sugar
• 3/4 cup boiling water
• 1 egg, beaten
• 3 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 1 tsp butter

1. In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
2. Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
3. Cook 3 minutes. Beat in butter. Cool.
   Or just make your favorite Lemon Pie filling.
   
   

Whipped Cream icing

1. 2 cups whip cream, whipped and sweetened to taste.
2. I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
3. Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
4. Layer Lemon between all the layers
5. Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.

Sugared Almonds

• 1 cup of slivered almonds
• 2 tbsp. sugar.

1. Gently stir over medium heat till sugar melts and caramelizes over the almonds
2. Cool and sprinkle around the cake.
3. (this is not a high rising cake, so don't worry if the volume isn't what you are used too).

Coconut Cake

       

         
       I've used this recipe to make layer cakes, cupcakes and pan cakes for many years now. 

       When I made it again for a recent birthday, several people asked for the recipe so here it is. 

                                      The secret to its moist texture is the buttermilk.
The cake pictured above is filled with lemon curd and frosted with Seven Minute frosting.
The cake below is filled with Raspberry jam and whipped cream and frosted with Cream Frosting

For the Cake:

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 2 1/4 cups sifted flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk or sour milk
• 1 cup flaked coconut

1. Grease and flour 2 round 8 inch cake pans or 1 9x13 inch pan.
2. Cream butter and add sugar gradually until light and well blended.
3. Add eggs, one at a time, beating well after each egg.
4. Add 1 1/4 cups flour, baking soda and salt and beat well.
5. Add extracts to buttermilk and add half of liquid to batter. Beat well.
6. Add remaining cup flour and rest of liquid and beat until moistened.
7. Beat an additional 2 minutes at medium speed. Fold in 1 cup coconut.
8. Spoon into prepared pans and bake at 350 degrees for about 30 minutes or until cake tester or toothpick comes out dry.
9. Cool 10 minutes before removing from pans.

If you’ve baked your cake in 2 round pans, you can fill the cake with any of the following:

• Lemon curd folded into lightly sweetened whipped cream
• Raspberry jam topped with lightly sweetened whipped cream
• Vanilla pudding

Frost with: Seven minute frosting (also known as boiled frosting) and top with flaked coconut.

Or: Frost with
Cream Frosting
• 1/2 litre of whipping cream
• 2-3 tablespoons instant vanilla pudding powder
• 1/2 teaspoon vanilla
• 1/2 teaspoon coconut extract

Place all ingredients in a large bowl and beat with mixer on high until thick. Do not over beat.
Spread whipped frosting on top and sides of cake and top with toasted coconut

5 Minute Chocolate Cake in a Mug

This cake in a mug was fun to make! The cake is slightly dense but quite delicious served warm with a scoop of ice cream or whipped cream. Sounds like an idea for Valentine's Day. Recipe from my long time friend Em.

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoon chocolate chips
• Splash of vanilla
• 1 large mug

1. Mix together dry ingredients in the mug.
2. Add egg and mix thoroughly. 
3. Pour in milk and oil and mix well.
4. Add chocolate chips and vanilla and mix again.
5. Place mug in microwave (1000 watts) and cook for 3 minutes. 
6. The cake will rise over the top of the mug but don't be alarmed. Allow to cool a bit and tip out on a plate if desired or eat right out of the mug.
7. Dessert for two.

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting

 

Chocolate Beet Cake

Are you wondering what to do with the last of the Beets in your garden?  I made this cake for a group this last weekend and not one person could detect the Beets and the entire cake was enjoyed by all.  Give it a whirl and let me know what your picky Beet eaters think.
I made this cake again last night.  ..making a few more changes to get the flavour and crumb just right.
It is moist and it stays moist!!
No beets in your garden?  Try canned beets. .but not pickled!!

• 6 medium beets, enough to make  1 1/4 cups mashed beets 
• 1 3/4 cups plus one tablespoon flour
• 1/2 cup cocoa
• 1/4 cup instant chocolate pudding mix (about 1/2 a small package)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 cup vegetable oil
• 2 teaspoons vanilla

1. Wash the beets well and remove all but 1 inch of the stems.  Cover with water and bring to a boil and then lower heat and simmer until tender.  Test the largest beet with a sharp knife.  The beets test done when the knife easily slides in.  Drain the beets and run under cold water and slip the skins off with your hands.  
2. Dice into large pieces and put into a food processor or blender and pulse until the beets are finely ground. If you do not have a food processor, mash with a potato masher until very finely mashed.
3. Measure the beets to make 1 1/4 cups. 
4. Preheat oven to 350 F.
5. In a medium bowl, sift together the flour, cocoa, instant chocolate pudding mix, baking soda, and salt.
6. In a large bowl, using a hand mixer beat the sugar and eggs together until thick.
7. Slowly add the oil, sour cream and beets and then the flour mixture and vanilla.
8. Pour into a greased 9 X 13 pan and bake for about 35 minutes.  Test with a toothpick. 

 Whipped Cream Icing

• 2 cups whipping cream 
• the remainder of a small package instant chocolate pudding mix (about a 1/4 cup)

1. In a medium bowl, beat the whipping cream with a hand mixer until frothy.
2. Slowly sprinkle in the instant pudding and continue to beat until thick.
3. Spread over the cooled cake and keep refrigerated.

Old-fashioned Strawberry Shortcake

We are enjoying local strawberries, fresh from the fields these days.  Though strawberries taste good any which way, there's nothing quite like a serving of old-fashioned strawberry shortcake.  This recipe is more like a sweet biscuit more than a cake and came from my friend Marlene some three decades ago.

• 1 quart strawberries / 1/4 cup sugar
• 1 pint whipping cream / 2 Tbsp sugar, 1 teaspoon vanilla
• 2 cups flour
• 3 tablespoons sugar
• 1 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, beaten
• 1/2 cup milk

1. Wash and slice strawberries. Add about 1/4 cup sugar to sliced berries and set aside for at least 15 minutes.
2. Whip cream at medium speed until soft peaks are formed...adding 2 tablespoons sugar and 1 teaspoon vanilla.
3. Combine flour, sugar, baking powder and salt.
4. Cut in butter to make coarse crumbs.
5. Combine milk and egg and add to dry ingredients. 
6. Stir with a fork or spoon...just until moistened.
7. Pat batter into greased eight inch round pan.
8. Bake at 425° F for about 15-20 minutes.
9. Allow to cool on wire rack.
10. Cut cake into wedges.
11. Split each wedge in half horizontally filling with strawberries and whipped cream...and topping with more of the same. 

Queen Victoria Sponge Cake

Sponge Cake was apparently Queen Victoria's favorite. In 1855 Queen Victoria enjoyed afternoon tea with formal dress and cake . . . .and so of course, I made it for our Victoria Day long weekend in Canada which is held in May. Another important note about cakes that are baked with butter. They really are best-served room temperature. Once the butter hardens in the cake. . it seems dry. .but served fresh the day it is made. .the crumb is tender and moist. Put the cake together with custard and cream. .no more than an hour before serving. Refrigerate until serving. Of course, you could impress your guest by completing it while they watch. . .

• 2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup confectioners sugar or berry sugar. .or caster sugar (UK recipes all call for caster sugar which is a cross between North American white granulated sugar and icing/confectioners sugar. . .a quick blitz in the blender would probably reduce the granulated sugar to caster sugar perfectly)
• 1 cup of soft butter. .(with my experimenting. . I found that the butter should be very soft. . .not melting. . but soft enough to be starting to slump)
• 4  large farm fresh eggs 
• 2 tablespoons milk
• 1 teaspoon vanilla

1. Preheat oven to 400 F. Trace around your cake pan. . .and cut out parchment paper to line the bottom. The recipe called for an 8-inch pan. I used a 6 so experiment with what you have.
2. Sift the flour and baking powder onto a piece of waxed paper. (I use this so I can funnel it into the batter)
3. In your mixer bowl, cream the butter and then add the sugar and whip till light.
4. Add the eggs one at a time until each egg is completely beaten in.
5. Add 1/3 of the flour and then 1/3 milk until both are added in and then the vanilla.
6. Pour the batter into the prepared pan.
7. Bake the cake for 20 minutes and then test. Mine took longer because it was a higher pan. I turned my oven down to 375 for another 10 minutes and tested it with a toothpick until it came out clean.

I then let the cake cool in the pan upside down for 10 minutes and removed it to cool completely on a wire rack. I split the cake in half, filled with a simple custard that I've used for years.

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 egg yolks
• 1 teaspoon vanilla

1. Blend dry ingredients in a medium saucepan or microwave-safe mixing bowl. Add the egg yolks and the milk, whisk and heat until it comes to a boil and thickens.

Whip 1 cup of cream and 2 tablespoons sugar and pop it into a piping bag with a large star tip and then pretend you are an artist and have fun swirling on top of the cake. Garnish with some fresh berries.

Rhubarb Crunch Cake

This cake recipe comes from my friend Jan.

It's a moist dessert cake with a crunchy topping 

and is one of the first things I make with rhubarb each spring.

It is similar to Lovella's Rhubarb Coffee Cake but is different enough to merrit its own post.

• 3 cups rhubarb cut into 1/2 inch pieces
• 1 small package strawberry jello
• 1 cup butter
• 1 1/4 cups sugar
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Topping:

• 1/2 cup brown sugar
• 2 tablespoon white sugar
• 1  teaspoon cinnamon
• 1/2 cup chopped pecans

1. In a medium bowl, mix rhubarb with jello powder. Set aside.
2. Mix topping ingredients in another bowl. Set aside.
3. In large mixer bowl, combine butter and sugar until fluffy.
4. Add eggs one at a time, beating well.
5. Add half of flour with salt, baking soda and baking powder. Mix well.
6. Add sour cream and mix again.
7. Add remaining flour and mix just until blended.
8. Spread 1/2 of cake batter into greased 9x13 inch pan.*
9. Spoon rhubarb over cake batter (use a slotted spoon)
10. Sprinkle 1/2 of topping mixture evenly over rhubarb.
11. Drop remaining cake batter in spoonfuls over rhubarb/sugar filling and spread evenly so that all of the rhubarb is covered.
12. Sprinkle the remaining topping over cake batter.
13. Bake at 350 degrees for about 35 minutes. Cake should be firm and nicely browned. Do not underbake.
14. Serve warm or cold. Store leftover cake in refrigerator.

*tip - if using an aluminum pan, line pan with parchment paper to avoid having the rhubarb discolour the pan.

Rhubarb Coffee Cake

This is another recipe from my mother in law Pauline. Her baking was and still is always perfect and was such a good inspiration for me as a young homemaker. This rhubarb cake isn't especially pretty but is tastes just wonderful. The cake is kept moist from the rhubarb and the topping of brown sugar, and butter makes a crisp and in the crater spots, a chewy bite.

Rhubarb Cake

• 1/2 cup butter
• 1 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups white flour
• 1 teaspoon soda
• 1 cup buttermilk or sour milk (1 teaspoon white vinegar in a cup of milk)
• 2 cups of finely chopped rhubarb dusted with a tablespoon of flour

Topping ingredients

• 1/4 cup butter
• 2 teaspoons cinnamon
• 1 cup brown sugar

1. Preheat the oven to 350 F.
2. Cream the 1/2 cup butter and sugar together until light and creamy.
3. Add the egg and vanilla and combine.
4. Stir together the dry ingredients.
5. Add 1/3 of the dry ingredients to the creamed mixture.
6. Add 1/3 of the milk. . and repeat until all the flour and milk and butter mixture are combined.
7. Add the chopped rhubarb.
8. Combine the topping mixture to make coarse crumbs.
9. Spray a 9 X 13 pan with cooking spray.
10. Spread the cake mixture into the pan. . and sprinkle the topping over evenly.
11. Bake for 45 minutes.

Upside Down Rhubarb Cake

I got this recipe from my friend Wanda Enns. When she offers to bring something to a potluck, she is most likely to be asked to bring a dessert. That woman can bake! More often than not she makes something that no one has ever tried before, which is always a treat. I have been making this recipe for years and is enjoyed by all.

Base:

• 4 cups rhubarb, finely chopped
• 1 1/2 cups mini marshmallow
• 1 cup sugar or 1 small pkg Strawberry Jello and sugar to = 1 cup

Dough:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1tsp. vanilla
• 1 1/3 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup milk

1. Mix the jello and sugar and mix together with the Rhubarb
2. Spread in a well greased 9x13 pan.
3. Top with Marshmellows.
4. Cream together butter and sugar until well beaten and light
5.  Add egg, continue beating, add vanilla.
6. Sift together dry ingredients, add alternately with milk.
7. Dollop the dough over the rhubarb and spread gently to cover.
8. Bake at 350 for 45 or until brown
9. Cool before turning upside down
10. I used jello and sugar to get that nice red color.

Old Fashioned Jelly Roll

For this flashback Friday post I'm bringing back one of the first recipes I ever posted. This was one my Mom used the way that one would use a white cake mix today. She'd bake it in a spring-form cake pan, slice it horizontally, fill it with fruit or pudding, and decorate it with whipped cream. It also served well as a jelly roll which she usually filled with chocolate pudding. I checked the Mennonite Treasury of Recipes and found about 8 variations of jelly rolls, obviously a favorite of days gone by. I believe traditional jelly rolls got their name because of the jam/jelly filling, but in our family we have always used a custard pudding such as vanilla, coconut, lemon or as already said, chocolate.

Ingredients:

• 1 c sugar
• 4 eggs, separated
• 4 Tbsp water
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt

Method:

1. Prepare 11x17 inch (or slightly smaller) cookie sheet by greasing bottom and sides, lining with parchment or wax paper and greasing again. I use shortening  Preheat oven to 350 F.
2. In small bowl, beat egg whites until very soft peaks form when lifting the beater (turned off). Set side.
3. In mixing bowl, beat sugar and egg yolks well, (I use a wooden spoon) until pale yellow in color, then stir in water, lemon juice and vanilla. 
4. Stir in combined dry ingredients, then fold in the beaten egg whites (with a spatula) until the egg white is blended in and the batter has a very light and airy consistency.
5. Pour into prepared baking sheet.
6. Bake at 350 F for 15 - 20 min. until pale yellow. 
7. In the meantime lay out a clean tea towel and dust well with confectioners sugar. (1)
8. When cake is baked, turn hot cake out onto towel, peeling back the paper. (2)
9. Dust with confectioner's sugar again and roll into a log, along with towel, beginning at narrow end. (3) Let rest to from shape for 15 - 30 minutes.
10. Unroll, spread with 2 - 2/1/2 cups cooled pudding (4) keeping about an inch away from sides and a few at the end. Roll up again, starting at the same end, leaving the towel underneath. (5) Transfer log onto serving platter, using end of towel to lift, then slide towel out from underneath. Cover loosely with plastic wrap and refrigerate. Can be made day ahead. Dust with fresh powdered sugar before serving.

For coconut cream filling ( a condensed version of Lovella's coconut cream pie filling)

• 1 1/2 cups light coconut milk (1 can - shake before opening)
• 4 Tbsp sugar
• 4 Tbsp cornstarch
• 1/2 cup milk
• 3 egg yolks
• vanilla
• 1 cup shredded coconut
• 1 Tbsp butter

In saucepan, heat coconut milk, bringing to a simmer. In the meantime, blend sugar, cornstarch, egg yolks and 1/2 cup milk, using whisk. (add a small amount of milk, then yolks to blend smoothly , then the rest of the milk)
Blend into hot milk as it begins to boil, stirring until it bubbles. Remove from heat.

Stir in vanilla, coconut and butter. Let cool in ice water or cover with plastic wrap (placed right on the pudding) and refrigerate.
Cake pictured is decorated with 1/2 cup whipping cream and 1 tsp sugar whipped, then sprinkled with toasted coconut.

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy. You can't go wrong!

• 1 lemon cake mix (510 gr / 18 1/4 oz)
• 1 package instant lemon pudding (99gr / 3.4 oz)
  4 eggs
• 1/2 cup oil
• 1 cup warm water
• 1/4 cup poppy seeds
• 1/2 cup icing (confectioner's) sugar
• juice of one lemon

1. In large bowl, combine cake mix and pudding mix.
2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
3. Stir in poppy seeds...and mix well.
4. Pour into a greased bundt pan.
5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
6. Remove from pans and drizzle with glaze while still warm.
7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.

Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.

If you are needing a dessert for tomorrow...this recipe may be just the thing!