Fresh Ginger Spice Cake

This was another office birthday effort, and alas it is likely to be the last one. The group is getting bigger, and I find myself lacking the time and energy to put together something appropriately impressive pretty much every month. Maybe some day I'll be back in a place where I can do that, but right now I feel like I'm not being fair to some people.

Unfortunately, I can't say I was thrilled with this cake, the first less than stellar result I've gotten from The Cake Book. Everyone claimed to like it, and it all disappeared, but it's not really to my taste (of course, it wasn't my birthday, either). I was dubious about it the entire time; the baking method is certainly like nothing I've ever made before.

My boss (who is English) seemed to think it was just fine, so it may be that it it fits in with a more European style; my own term of description was "primitive." You could have made a cake like this 200 years ago, though probably not with fresh ginger.

2 1/2 c all-purpose flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 c finely chopped crystallized ginger
1 c unsulphured molasses
3/4 c firmly packed light brown sugar
2 large eggs
1/3 c peeled, finely chopped fresh ginger
1 c unsalted butter, cut into tablespoons
1 c water

1. Position a rack in the center of the oven and preheat to 350F. Grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, and salt. Place the crystallized ginger in a small bowl. Add 2 Tbsp of the flour mixture, and stir to coat the ginger pieces. 
3. In a large bowl, whisk together the molasses and brown sugar, breaking up any lumps. Whisk in the eggs until well blended. Whisk in the chopped fresh ginger. 
4. In a small saucepan, combine the butter and water and heat over medium heat, stirring occasionally, until the butter is melted. Remove from heat and whisk about 1/4 cup of the butter mixture into the molasses mixture until well blended. Whisk in the remaining butter mixture. Whisk in the flour mixture until just blended. Whisk in the crystallized ginger. Pour the batter into the pan. 
5. Bake 50-60 minutes, until a tester comes out clean. Cool in the pan on a rack for 20 minutes.
6. Remove the sides of the pan and invent the cake onto a rack. Peel off the parchment paper and reinvert the cake. Let it cool completely. 
7. Dust with confectioners sugar before serving (I used whipped cream).

It is very, very dense and moist, and the flavor of ginger sings out loud and clear. If you know someone who likes that, and who doesn't expect a lot of sweetness from their cakes, this might be worth a try.

Rich Marble Pound Cake with Chocolate Glaze

Yet another one from The Cake Book. Why yes I do like pound cakes. They're not fussy and they are awesome. This one is a little fussier than most because you layer the batter to get the marble effect, but that's not a big deal, and it does look fantastic. While making this I tasted the chocolate batter and actually said "Oh my God" out loud. It's good.

Cake
3 c cake flour
2 tsp baking powder
1/2 tsp salt
2 1/2 c granulated sugar, divided
1/2 c natural (not Dutch-processed) cocoa powder
6 Tbsp water
1 1/2 c unsalted butter, softened
1 1/2 tsp vanilla extract
5 large eggs
1/2 c whole milk

1. Preheat oven to 325F. Grease and flour a 10-inch Bundt pan. 
2. Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
3. In a medium bowl, whisk together 1/2 c of the sugar, the cocoa powder, and water until smooth. Set aside. 
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in 2 cups of sugar. Increase the speed to medium-high and  beat until well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended. 
5. Add 3 c of the batter to the cocoa mixture and stir until blended. Spoon 1/3 of the plain batter into the prepared pan and smooth into an even layer. Spoon 1/3 of the chocolate batter over the plain batter and smooth. Repeat, alternating layers.
6. Bake the cake for 60-70 minutes or until a cake tester comes out clean. Cool the cake in the pan on a rack for 15 minutes. 
7. Invert the cake onto the rack and cool completely.
8. Glaze the cake.

Bittersweet Chocolate Glaze
3 oz bittersweet chocolate, finely chopped
1/3 c heavy cream
1/2 tsp vanilla extract

1. Place the chocolate in a food processor and process until finely ground.
2. In a small saucepan, bring the cream to a boil. Remove from heat an add the chocolate. Stir until melted and smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface with plastic wrap and let cool for about 10 minutes before using.

Makes 2/3 cup, enough for the cake above.

Lemon Lust Cake

I didn't name it, okay? I did make it for our latest office birthday. I've been slacking a little in that department, not having the time or energy to really go all out in terms of cakes, but this time I was determined to do something worthwhile. I had noted this recipe in my first cruise through the book, and since our group includes several lemon lovers, thought it would be a good candidate. It met with rave reviews--one group member thought it was my best yet--and the leftovers disappeared with their usual rapidity.

This cake involved two things I have never done before: making lemon curd, and slicing cake layers. I am always terrified by custards, even though I haven't ruined one yet, and I didn't ruin this one, either (it was really, really lemony, though -- almost too much to eat straight). I have also always been certain that I would ruin a cake if I tried to slice it, but there was no getting around it with this one, so I found my ruler and my serrated knife and went at it with my heart in my throat. Slow and easy did the trick; I scored about a half inch all the way around the cake, then went around again a little bit deeper, again and again until it was all the way through.

Note that there are a lot of steps involved in making this cake. For once, I was sensible and broke the project up; I made the lemon curd and the cake layers over the weekend, froze the latter, then assembled the cake Wednesday night. For transport, I put it into my sturdy plastic cake carrier, then put that into a box and stuffed things around it so it wouldn't shift during the drive.

Lemon Curd
8 large egg yolks
1 1/4 c granulated sugar
2 tsp finely grated lemon zest
3/4 c freshly squeezed lemon juice
Pinch of salt
1/2 c unsalted butter, cut into Tbsp chunks

1. Set a fine-mesh strainer over a medium bowl and set aside. In a medium heavy nonreactive saucepan, whisk together the yolks and sugar until blended. Stir in the lemon zest and juice, salt, and butter, and cook over medium heat, whisking constantly, until the mixture thickens (7-10 minutes--do not let it boil, or it will curdle). It should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through a sieve, pressing it through with a rubber spatula.
2. Set the bowl containing the mixture in a larger bowl filled about 1/3 with ice water (be careful that the water doesn't splash into the lemon mixture). Stir frequently until it is slightly chilled, about 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until ready to use.

Makes two cups, the amount needed for this cake. You can store the curd in an airtight container in the refrigerator for up to three weeks.

Lemon Cake
3 c cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c unsalted butter, softened
1 3/4 c granulated sugar
4 large eggs
2 tsp finely grated lemon zest
1/4 c strained freshly squeezed lemon juice
2/3 c whole milk

1. Position a rack in the center of the oven and preheat to 350F. Grease and flour the bottoms of two 9-inch cake pans. (NOTE: I lined them with parchment paper as well, because I was absolutely terrified that they might stick regardless.)
2. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside. 
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Beat in the lemon zest and juice. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions, and mixing just until blended. Scrape the batter into the prepared pans and smooth the tops.
4. Bake for 22-25 minutes, until they are golden brown around the edges and a tester come out clean. Cool in the pans on racks for 15 minutes. 
5. Invert the cake onto wire racks and let cool completely. 

Lemon Cream Cheese Filling
3/4 c heavy cream
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 c lemon curd (half of above recipe)

1. In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form. Transfer to a smaller bowl, cover, and refrigerate. 
2. In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese on medium speed until very creamy, about 2 minutes. On low speed, beat in the vanilla extract. Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute. Remove the bowl and, using a rubber spatula, gently fold in the whipped cream until almost completely blended. Cover the bowl and refrigerate while you make the syrup and buttercream. (The filling can be made ahead and refrigerated for up to one day.)
   

Lemon Soaking Syrup
1/2 c water
1/4 c freshly squeezed lemon juice
1/2 c granulated sugar

1. In a small saucepan, combine the ingredients and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Set aside at room temperature. 

Lemon Buttercream
1 1/2 c unsalted butter, softened
1 c lemon curd (half of above recipe)
Pinch of salt

1. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy and light, about 2 minutes. At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at medium-high speed until creamy, about 1 1/2 minutes. Set aside at room temperature while you assemble the cake.

Assembly

1. Using a serrated knife, trim the domed tops of the cakes so they are even (NOTE: I did not have to do this, for once my layers did not dome -- but I think I underbaked them slightly.)
2. Cut each cake horizontally into two layers. Reserve one of the flat bottom layers for the top of the cake.
3. Place a layer cut side up on a cardboard cake round or serving plate. Generously brush with lemon syrup. Spoon a scant cup of filling onto the cake and, using a small offset spatula, spread it into an even layer, leaving a 1/2 border aroundthe edge.
4. Top with another cake layer and brush with more syrup. Top with another scant cup of filling. Repeat with another layer, more syrup, and the remaining filling. Brush the reserved layer with syrup and place, cut side down, on top of the cake.
5. Frost the sides and top of the cake with lemon buttercream. Serve or refrigerate. If refrigerated, let stand at room temperature 45 minutes before serving. (Can be stored in the refrigerator for up to three days.)

Well worth the effort for you lemon lovers out there.

Deep Chocolate Sour Cream Pound Cake

This was the first recipe I've tried from The Cake Book. I thought I had a close to perfect chocolate pound cake already, but this one blew it out of the water. It is intense, deep, and rich, and though she suggests glazing it, I think that would be overkill. It is deadly good for snacking on, and keeps fantastically.

1 1/2 c all-purpose flour
1/2 c cake flour
1 c Dutch-processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 c unsalted butter, softened
2 1/2 c granulated sugar
4 large eggs
2 tsp vanilla extract
1 c sour cream

1. Position a rack in the center of the oven. Preheat to 325F. Grease and flour a 10-inch Bundt pan.
2. Sift together the flours, cocoa powder, baking powder, and salt in a medium bowl, and set aside.
3. Beat the butter until very creamy, about two minutes. Gradually beat in the sugar and beat until well blended and light, about four minutes. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed. 
4. In a small bowl, stir the vanilla extract into the sour cream (I don't know why she has this step; I put the vanilla in after the eggs, which almost every other recipe I have does). If your mixer has a splatter shield, attach it now (would that mine did!). At low speed, add the dry ingredients to the butter in three additions, alternating with the sour cream in two additions, mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
5. Bake 65-75 minutes or until a cake tester comes out clean. Cool in the pan on a rack 15 minutes. 
6. Invert the cake onto a rack and cool completely.

Cinnamon Swirl Buttermilk Pound Cake

The second recipe I tried within a week from Tish Boyle's The Cake Book, this one was made for an office birthday and got excellent reviews there. It is not a terribly sweet cake, but sturdy and scrumptious, and would make an excellent brunch item.

Cinnamon Streusel
1/2 c all-purpose flour
1/3 c packed light brown sugar
1/4 tsp cinnamon
pinch of salt
3 Tbsp unsalted butter, melted

Buttermilk Pound Cake
2 c all-purpose flour
1/2 c cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cardamom
1 c unsalted butter, softened
2 c granulated sugar
3 large eggs
2 tsp vanilla extract
1 tsp finely grated orange zest
1 c buttermilk

1. Position a rack in the center of the oven. Preheat oven to 325F. Grease and flour a 10-inch Bundt pan.
2. To make the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt, breaking up any large lumps of brown sugar. Add the melted butter and stir until blended and crumbly.
3. To make the pound cake, sift together the flours, baking powder, baking soda, salt, and cardamom in a medium bowl. Whisk to combine, and set aside.
4. In an electric mixer, beat the butter until very creamy, about two minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about four minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix until just combined.
5. Scrape half the batter into the pan and smooth into an even layer. Sprinkle the streusel evenly over the batter. Scrape the remaining batter on top and smooth.
6. Bake 65-75 minutes or until a cake tester comes out clean. Cool the cake in the pan on a rack for 15 minutes. 
7. Invert the cake onto the rack and cool completely. 
8. Dust with confectioners' sugar before serving.