Spiced Apple Bundt Cake

Everything about this cake says autumn to me and as it bakes the warmth of the spices blend and evoke those autumnal feelings. 

Spiced Apple Bundt Cake 

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1 cup casters sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

2 teaspoons maple extract

3cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon Chai baking spice

1/2 teaspoon freshly grated nutmeg

5 apples, cored and grated with peel

2 carrots, peeled and grated

1/2 cup chopped walnuts, optional

Maple Glaze:

1/2 cup butter
1/2 cup dark brown sugar

1 tablespoon milk

1 teaspoon maple extract or maple syrup

Preheat oven to 325ºF. Grease and flour a Bundt pan. Set aside.

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, chai spice and nutmeg.

In a large bowl beat the sugars, oil, eggs and maple extract with an electric hand mixer until light and fluffy. Add the flour mixture and stir with a spatula until just blended. Fold in the apples, carrots and walnuts. Spoon into the prepared Bundt pan. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool for 20 minutes before inverting on a wire rack.  

    

Making the glaze... in a medium sauce over medium heat, melt the butter, brown sugar, milk, maple syrup together. Bring to a boil; stirring to dissolve the sugar. Remove from heat and drizzle over the cake. 

Tip: when spooning the glaze over the cake; place a piece of wax paper under the wire rack as the wax paper will catch any glaze drippings. 

Notes: If you can not find Chai Baking Spice then use All Spice. 

Hope everyone had a lovely weekend. I did get some relaxing moments to push this cold along although probably not enough. - JD 

Nigella Lawson's Cider and 5-Spice Bundt Cake

When I made this cake I had envisioned adding diced apples or dried fruit and possibly even making an apple compote to serve it with. I weighed through those feelings and of lashings of custard only to refrain and be satisfied with a more clean cake than a celebratory one. I used a 7 Spice powder instead, a mixture of allspice, pepper, cinnamon, ginger, nutmeg, cloves and Galangal, only because I did not have Chinese 5-Spice on hand. That being my only substitute, this light subtle ginger no fuss cake is simply divine!   

Nigella Lawson's Cider and 5-Spice Bundt Cake 

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Serves 10 - 14 slices 

• 1 cup cider (preferably dry or at least not sweet)
• ¾ cup vegetable oil
• ½ cup soft dark brown sugar
• 1 cup black molasses (use an oiled 250ml/1-cup measure for ease)
• 3 large eggs
• 1¼ inches piece fresh gingerroot (peeled and finely grated to give 2 teaspoons)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• 2½ teaspoons chinese five spice powder
• 1½ teaspoons ground cinnamon
• nonstick spray (or sunflower oil for greasing)

You will need: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approx. 5.5cm/2 ¼-inches deep

1. Open the cider so that it loses its fizz. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
2. Measure the oil, brown sugar and (whether you’re weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black molasses into a bowl.
3. Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixer to make this cake, it’s simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
4. In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
5. Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
6. Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don’t be alarmed. Place in the oven to bake: if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes’ baking. When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that’s to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don’t always manage this.

Notes: I sprayed the bundt tin with coconut oil and I also dusted the tin with flour. The cake was easy to remove however it did stick slightly in a few places; I think it's because after the initial 30 minute cooling it was still warm in a few places. So perhaps I needed to cool this just a bit longer with the bundt pan I have.   

To find this recipe and more recipes from Nigella Lawson click *here*   

Hope everyone had a great weekend! - JD 

Spiced Mandarin Orange Walnut Cake

This eggless cake is super moist with a light spiced flavour that perfectly beckons the Fall season. 

Spiced Mandarine Orange and Walnut Cake

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon cardamom 

1 cup chopped walnuts, divided

3/4 cup caster sugar

1/3 cup vegetable oil

freshly grated orange zest from 1 orange

1 cup milk

1 tablespoon vanilla extract

1 teaspoon white vinegar

2 small cans mandarin oranges, well-drained and roughly chopped

Preheat oven to 350ºF. Lightly grease and flour and 9-inch spring form pan and line the bottom with baking parchment paper.

In a large bowl, combine flour, baking soda, salt, British mixed spice, cardamom and half of the chopped walnuts. Set aside.

In a medium bowl, whisk the sugar and oil together. Add the freshly grated orange zest and give a gentle stir. Now add the milk, vanilla extract and vinegar. Combine the wet ingredients with the dry ingredients. Fold in the chopped mandarin oranges until just mixed.

Pour the batter into the prepared spring form tin. Spreading the batter evenly. Bake for 30 to 45 minutes or until cake springs back when you touch it or a toothpick inserted in the centre comes out clean. 

Cool completely on a wire rack in springform tin.

Once cake has completely cooled; drizzle with an orange drizzle and scatter the remaining walnuts on top.  

Notes: you may replace the caster sugar with coconut sugar.  

Orange Drizzle

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1 cup icing sugar

1/2 teaspoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

Whisk icing sugar, zest and orange juice together in a small bowl until smooth. Drizzle over cooled cake.

Notes: Icing sugar is also called confectioner's sugar and powdered sugar. You may adjust the orange juice according to how thick or how thin you prefer the drizzle. 

Vanilla

It has been awhile since I posted about a cookbook. Seeing how, cookbooks are how my blog got started; I feel befuddled how, at times, this idea goes amiss. Not for long however I do get side tracked and enjoy sharing my baking/cooking and recipes, which is also another premise of this blog. I have dearly missed my loose reviews, if you may call it that, of all things cookbooks. What better way to get back into the swing of things than to focus on such an ingredient as vanilla.

I have quite a few cookbooks that focus on one ingredient and they can be quite handy and offer inspiration as much as a reminder to not over look those certain ingredients. This cookbook wants to re-establish vanilla and showcase it's true versatility in baking and cooking. Yes, cooking! I was quite intrigued by the savoury recipes in this book. Now a days vanilla is more common and often comes to reference something ordinary or bland. Which is unfortunate because the aroma of vanilla itself may evoke memories of comfort and joy with just one hint. Probably because of this double edge sword, so to speak, the author wanted to bring about a more flavourful palate association with vanilla. Which this cookbook does. There are some fabulous recipes to try and be enjoyed. 

This is a lovely cookbook that anyone who will appreciate and revel in the comfort of vanilla, a pantry staple. Beautiful full page matte photographs. Great chapters with helpful hints, information and historic facts sandwiched throughout the book, which anyone may appreciate.  

As soon as I saw Elderflower I had to share this recipe. It simply sounds divine.  

Elderflower & Almond Cake

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Serves 12

80 g (2/3 cup) self-raising/self rising flour

1 teaspoon baking powder

170 g (1 1/4 cups) ground almonds/almond meal

225g (2 sticks) softened butter

240g (1 cup plus 3 tablespoons) golden caster sugar/raw cane sugar

finely grated zest of 1 lemon

4 eggs, lightly beaten

160ml (2/3 cup) elderflower cordial (use the sort that needs diluting about 1:10)

freshly squeezed juice of 1 lemon

150ml (2/3 cup) mascarpone

150ml (2/3 cup) double/heavy cream

1 teaspoon vanilla paste, or 1 vanilla pod/bean, seeds only

a handful of chopped pistachios 

a 23cm/9 inch springform cake pan, greased and base lined with baking paper

Pre heat oven too 180ºC (350ºF) Gas 4.

Mix together the flour, baking powder, and almonds. In a separate bowl, cream the butter, 225g/1cup plus 2 tablespoons sugar and lemon zest until fluffy. Gradually beat in the eggs, one at a time, making sure that each one is incorporated before adding the next. Quickly beat in the flour mixture, then spoon into the prepared pan and smooth the top. Bake for 40 - 45 minutes, or until risen and golden.

While the cake is baking, combine 100ml/scant 1/2 cup of the elderflower cordial with the lemon juice and remaining sugar. Remove the cake from the oven, then prick it all over and sprinkle the syrup over the surface, guiding the liquid towards the holes. Leave to cool in the pan, then remove.

Put the mascarpone in a bowl with the remaining elderflower cordial and whisk until smooth. Add the cream and vanilla paste or seeds and whisk again to make a softly spreadable icing/frosting. Spread the icing/frosting over the top of the cooled cake and scatter with the chopped pistachios

And there was this savoury recipe great for breakfast or brunch and dinner. 

Sweet Potato Pancakes with Cinnamon and Vanilla

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Serves 4 - 6 

300 g/10oz. sweet potato, peeled and chopped

125g (1 cup) plain/all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3 - 4 teaspoons caster/superfine sugar

1 tablespoon vanilla extract

125ml (1/2 cup) of milk

1 beaten egg

1 tablespoon butter, melted and slightly cooled

vegetable or groundnut oil, for frying

yogurt, stewed apples and maple syrup, or vanilla ice cream, to serve.

Bring a pan of water ti the boil and steam the sweet potatoes until tender, then drain and leave to cool. Meanwhile, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Add the vanilla extract to the milk and egg, along with the melted butter.

Gradually add the wet ingredients to the dry., combining it all together with a fork. The batter can be made up to 24 hours in advance and stored in the fridge in a bowl, covered, if you like.

Before cooking, mash the sweet potatoes, then stir them through the batter until well combined. Melt a little oil in a non-stick frying pan/skillet over fairly high heat. Once hot, carefully add heaped tablespoons of the batter. Gently fry until golden brown on both sides, turning them with a spatula.

Serve stacked with yogurt, stewed apple and maple syrup, either for a hearty breakfast that kids will love, or with vanilla ice cream for dessert.

Vanilla Facts:

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- The Totonac people of Mexico considered vanilla as a gift from the Gods.

- The Aztec's combine chocolate and vanilla together which seduced the Spanish conquer Hernan Cortés. He is credited with introducing chocolate and vanilla to Europe in the 1520's .

- The first written reference to the word vanilla appeared in an Amsterdam publication by William Piso in 1658.

- In 1601, when it was declared by Hugh Morgan, apothecary to Queen Elizabeth I, declared that vanilla should be used as flavour, she insisted that vanilla be used in practically everything she ate.

- By the 18th century vanilla was so popular in France that it became a commodity grown in French colonies.

- It was the The Marquis of Blandford,  later the 5th Duke of Marlborough, that imported vanilla to Britain in the late 18th century.

- Vanilla is now grown in Madagascar, the Philippines, Indonesia, India, Tahiti, the West Indies, and also many countries within Africa.

- Vanilla is the second most expensive spice after saffron. 

Hope everyone is having a good week so far. - JD 

Pumpkin Spice Cake with Caramel Sauce

While others reach for a frothy pumpkin spice latté, I prefer to make and enjoy a slice of pumpkin spice cake. It is October and the Fall season is here. Releasing every colourful sun drenched leaf at a time. And for those that want a change from pumpkin pie this cake will certainly satisfy that rich amber craving that has become so familiar with this season.   

Pumpkin Spice Cake
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16 oz can of pumpkin (approx. a 540ml can)
1 cup caster sugar
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, beaten 
2 cups of cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg 
1/2 teaspoon salt

Notes: If you do not have or can not find coconut sugar that use 2 cups of caster/white sugar. You can use 2 cups of all purpose flour if you do not have cake flour.

1. Preheat the oven to 350ºF

2. Grease and flour a bundt cake tin.

3. Combine all the dry ingredients (flour, baking soda, cinnamon, nutmeg and salt) into a medium sized bowl. Set aside.

4. In a large bowl beat the pumpkin, sugar, vegetable oil, and apple sauce until smooth.

5. Add the eggs and mix well.

6. Add the dry ingredients to the pumpkin mixture and using a spatula stir until well blended. 

7. Pour the batter into prepared cake tin. And place in the oven. 

8. Bake for about 1 hour or until a toothpick inserted comes out clean. 
I usually check the cake after 45 minutes. Then adjust the remainder of the baking time according to how well the cake is done at that point. I did end up baking the cake for 1 hour and 10 minutes.  

Let cool on a wire rack. Once cake has cooled remove from tin. Dust with icing sugar or drizzle with a caramel sauce.
  
Caramel Sauce
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3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons half and half (I used 2% milk instead)
1/2 teaspoon vanilla

Put all the ingredients into a saucepan. Boil for 1-2 minutes. Remove from heat and spoon over cake.

You can serve immediately or let the caramel sauce cool. To which it takes on more of a maple sugar flavour reminiscent of those little maple leaf shaped sugar cubes.


Enjoy! - JW  

Skeleton Gingerbread Men

Halloween will soon be here and why not make these skeleton gingerbread men. It was my first time using this spooky cookie cutter. All was not frightful however delicious as they disappeared into thin air… 

                         

First you want to find yourself this cookie cutter. It is made out of plastic and has a dual purpose. One side to cut the body shape out and the other side to imprint the skeleton body onto the cookie. 

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Then you need a gingerbread recipe. The first recipe I made did not turn out at all. Fortunately having many cookbooks provides many recipes… I moved on to this one.

Gingerbread Men

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1/2 cup butter                                           

1/2 cup sugar                                   

1/2 cup dark molasses                                      

1/4 cup water 

2 1/2 cups unbleached flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon allspice                                                                 

                                                                

                                                                

Cream butter and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and all spice. Cover; chill for 2 to 3 hours. 

Heat oven to 375º. Roll dough 1/4 inch thick on a lightly floured cloth-covered board. Cut with cookie cutter; place on a ungreased baking tray. Bake 10 to 12 minutes. Immediately remove from baking tray. Cool. Trim with icing. 

  

Notes:

First I blended all the dry ingredients together. Then added them to the wet ingredients. 

I used freshly ground nutmeg and the British spice called ground mixed spice.

Being busy meant the dough had to stay in the refrigerator for a couple of days before I could get to it. It was well chilled so I had to let it warm up a bit before rolling, by removing it from the stainless steel bowl and on to a floured surface.  

I rolled the dough out onto a floured surface with no cloth. When using this skeleton cookie cutter press firmly with the skeleton side of the cookie cutter the indentation has to make a groove to hold the icing.

You can make your own royal icing or icing to decorate. However I bought pre made ones from a baking supply shop. It saved me time.  

I found that the cookies I made were baked within 8 minutes. Ovens may vary so tweaking times may be needed. 

                                      

                                                     AND...

                                                            

                                                        

The Incredible Spice Men

I did not get the priviledge of watching these two men on British television however my fiancé did. And later that day when we were out and about I stood and listened to him recount their appearance. I immediately became intrigued and left the shop with their cookbook. Returning to Canada I googled them and found them on Youtube, Twitter and Facebook. After watching some of their Youtube videos I was even more delighted to have bought their cookbook. These two gentlemen are eloquent, and funny. You can tell they are passionate about what they do and make it look so effortless.

The Incredible Spice Men are taking spices to new levels. Adding twists to many traditional British recipes. They use some of my favourite  spices... cumin and cardamom. Spices are one of the oldest ingredients bought, sold and traded. Rather than accumulate in your pantry, they want to you to rethink and use those spices in dishes you are creating. They list 10 spice which they use and which should be in every pantry. They are: Cassia Bark, Cardamom, Cloves, Cumin, Corriander, Cinnamon, Chili, Nutmeg, Pepper, and Star Anise. Plus there is a wealth of information regarding each spice written as Spice Focus. I am unsure if I can find Cassia Bark in Canada however I will do some research. 

This cookbook is gorgeous and rich from page to page. Everything pops out at you. After leafing through the book from front to back, I went from back, re-reading recipes and gazing at the recipes and photos until I got to the front covers, again. I found this cookbook inspiring. When I made spaghetti sauce with minced chicken I added a fair bit of cumin and it was the best thing I could have done! I want to try Tony's Pawn Pilaf and Punjabi Spiced Salmon. Cyrus's Apple and Pear Chutney and Shepherd's Pie with Oomph and Aah. There are so many wonderful recipes one is left completely mystified.  

Watch one of Tony and Cyrus's videos regarding their cookbook by clicking *HERE*. I know I have seen another video of theirs on Youtube however I can not locate it at this time. I highly recommend this cookbook. Spice up your life! - JW  

Need Some Green?

Say hello to our current house plant... parsley! I have been chopping the parsley up into salads, adding it to my cooking, and using it as a garnish. Parsley is a good source of antioxidants, folic acid, Vitamin C and Vitamin A. It certainly has been handy having this at arms length. During the winter a little green can go a long way! - JW