Carrot Cake for 30

One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan.  I have an 11 X 15 straight sided light colored aluminum pan that serves  30 pieces.  You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top.  Carrot cake can be baked the day ahead which just allows the flavours to blend and gives you a bit more of a breather when you are preparing for a larger group.

Cake ingredients

• 5 cups grated carrots (about 8 medium sized)
• 2 19 ounce/ 540 ml pineapple chunks, drained
• 6 eggs  or to equal 1 1/3 cups  (this is important as in this quantity egg size makes a difference
• 1 1/4 cups canola oil
• 1 cup white sugar
• 1 1/2 cup brown sugar (packed)
• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 2 teaspoons salt

Icing ingredients

• 1  8 ounce package cream cheese
• 2 tablespoons maple syrup
• 2 tablespoons egg white powder
• 4 cups icing sugar

1. Preheat oven to 350 F  (you will turn it down for baking)
2. Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
3. Put the pineapple in the food processor and pulse until it is mushy.  (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside
4. Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan.  Do not grease the remaining sides .. cakes cannot crawl up a greased side.
5. In a large bowl whisk together the dry ingredients.
6. In another large mixing bowl, combiner the eggs, and sugars and beat until light.
7. Add oil and beat until thick.
8. Add the dry ingredients and mix just until moistened.
9. Add the carrots and pineapple and stir until well combined.
10. Spread evenly in the pan.
11. Put in the oven on the center rack and turn the oven down to 325.
12. Bake 50 minutes or until a toothpick tests clean in the center of the cake.
13. Let cool and then remove from pan if the cake is to be decorated for display.

To make icing.

1. In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.
2. Spread on cake and then refrigerate.

If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. 

To decorate sprinkle with 2 cups crushed walnuts if desired.  This is a perfect topping.  It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.

Jam Tart

Here is another way to use up jam, last time I used up strawberry jam in muffins, today it will be apricot jam in a tart.
I love the buttery taste and the crunchiness of the coarse sugar and cornmeal in this tart.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/2 teaspoon coconut extract..use whatever flavor you like with the jam you are using
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup cornmeal
• 1 cup jam
• coarse sugar for topping the tart

Method:

1. Mix butter and sugar till combined. Stir in the egg and coconut extract.
2. In another bowl whisk together the dry ingredients, except for the coarse sugar.
3. Add dry ingredients to the butter mixture just until it comes together, don't over mix.
4. Separate dough, form about 2/3 of it into a disk, wrap up and chill. Do the same with the remaining 1/3.
5. Once chilled, allow to warm slightly to room temperature. Then take the 2/3 disk and press the dough into a slightly greased 9" pan, patting it evenly onto the bottom and sides.
6. Spread jam over the dough. Roll out the remaining 1/3 of the dough using as little flour as possible and place on top of jam. I cut star shaped pieces but as you can see it kind of rises together and you can't really see the shapes.
7. Sprinkle top generously with coarse sugar.
8. Bake at 375º for 25 minutes.
9. Cool and serve..although I must add it was just as delicious served warm.

Cherry / Raspberry Coffee Cake

There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. Its easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom.

Ingredients:

• 2 ¼ cup flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp soda
• ¾ tsp salt
• ¾ cup butter
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla
• 1 can cherry pie filling
• 1 - 6oz pkg raspberries (frozen)
  
  Crumb Topping
  
• ¾ cup sugar
• ½ cup flour
• ¼ cup butter
  

Method:

1. Grease 9X12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper.
2. Mix dry ingredients and cut in butter with pastry blender, till crumbly.
3. In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla.
4. Add wet ingredients to dry ingredients, stirring to moisten.
5. Divide batter, spreading just over half of it (about 2/3) into greased pan.
6. Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand)
7. Using a teaspoon, dot the rest of the batter over the fruit.
8. Make crumb topping, using pastry blender, and sprinkle over cake.
9. Bake at 350 F for 45 - 50 minutes.
10. Serve plain, with whipped cream or ice cream.
    

for the visual learner - click to enlarge

Orange Cake

I love the taste of citrus in cakes. When I came across this recipe I knew I had to try it. I adapted it to my taste.

Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar, lightly packed
• 1 egg
• 3/4 cup buttermilk
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Juice and grated rind of 1 large orange

Method:

1. Cream softened butter and sugar until creamy.
2. Add egg, orange juice and grated rind.
3. Blend dry ingredients and add to creamed mixture alternately with buttermilk, mix well.
4. Pour in to a greased 8" by 8" greased pan and bake at 350º for 35 minutes.
5. When cake is baked spread with topping.

Topping:

• 3 tbsp butter, melted
• 1/4 cup brown sugar
• 1/2 cup flaked coconut
• 1/2 cup walnuts

1. Spread topping on baked cake and put back in oven and set oven to broil.
2. Watch carefully and once topping is bubbly and golden take cake out of the oven.
3. It is good warm or cold.

Apple and Cream Filled Cinnamon Coffee Cake

1. This coffee cake can be enjoyed as a dessert or you can wow your friends at brunch.
   
   Ingredients:
   
   1/2 cup soft butter
   1 cup sugar
   2 eggs
   2 tsps vanilla
   1 1/2 cups flour
   1/2 tsp baking soda
   1/2 tsp salt
   1 cup sour cream
   
   Topping:
   
   1/2 cup sugar
   1/2 cup chopped pecans
   2 tsps cinnamon
   
   Filling:
   
   3/4 cup milk
   1 tbsp cornstarch
   1/4 cup soft buter
   1/4 cup soft shortening
   1/2 cup sugar
   1 tsp vanilla
   
   2 apples, peeled, cored, sliced and cooked until soft. I used McIntosh apples.
   
   Cream butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each one and stir in vanilla
   Combine flour, baking soda and salt and add to creamed mixture alternately with sour cream, beating just until combined.
   Pour into two greased or parchment lined 9" round baking pans.
   Combine topping and sprinkle over batter, lightly cut with knife through batter to swirl.
   Bake at 350º for 20 to 25 min or until toothpick comes out clean.
   Cool for 10 min then remove from pans to cool completely on a wire rack.
   
   To make the filling:
   
   In a small bowl whisk together cornstarch and milk until smooth. Bring to a boil in the microwave. Or you may use saucepan on stove.
   Cook and stir for 1 to 2 min until it thickens, cover bowl and refrigerate until chilled.
   In another bowl cream butter, shortening and sugar until light and fluffy.
   Add chilled milk mixture and vanilla and beat on med speed for 8 to 10 min until smooth and creamy.
   Place one layer of cake on serving plate, spread with filling and the cooked apples and top with the remaining cake layer.
   Store in fridge.
   Servings..8-10
   
   This is an amazing coffee cake..try it, you will not be disappointed!
   
   
   
   
   
   

Gingerbread Cake

This is one of the recipes I still have in my recipe collection from my junior high home economics class. During my first years of marriage I used those recipes often. Not long ago I pulled out my old binder and decided to bake some of my old favorites. This is a very plain cake that is best served fresh with a mound of sweetened whipped cream.

Ingredients:

• 1/4 cup butter, room temperature
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup molasses
• 1 1/4 cup flour
• 1/8 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 cup hot tap water

Method:

1. Cream butter, and then add sugar, egg and molasses. Beat well.
2. Sift together all dry ingredients.
3. Add 1/3 of the dry ingredients to butter mixture at a time, mixing well between each addition.
4. Add hot water and beat until thoroughly combined.
5. Pour batter into a greased 9"x9" greased pan.
6. Bake at 350º for 35-40 minutes.