cake Archives - Page 3 of 3 - Lorraine D. Hebler

Celebrating Grads

By Lorraine

Saturday we had a party to celebrate Erin’s college graduation and Jared’s middle school graduation

Jared listened intently as Pop-Pop shared and prayed for our oldest grandson

Our first-born and slightly strong-willed daughter was a little apprehensive when her dad called her to his side and began to share her accomplishments. He reminded her of her first word, “I-will-do-it“, and how that trait along with her determination, perseverance and hard-work helped her to obtain her degree while maintaining a home, career and being a mom. This much-loved daughter has boundless energy, creativity and personality. She is talkative, bold and opinionated.

She weathered being the oldest child and gracefully forgave us of the many errors we made as parents.

(this Einstein art was a gift to Erin made by Abbey)

So that Erin always remembers that others appreciate and admire her many gifts and talents,
I made this subway art for her.

~ Erin Lee ~

Some of the friends and family that celebrated with us

I saw the candy poster on facebook and copied the idea for Jared

Sunday afternoon we gathered again to celebrate the graduation of another sweet girl. Karli, (Top right photo between her brother and dad) is the daughter of my late cousin, Tammy.

Karli, and her younger brother and sister lost their mom in a car accident twelve years ago. She recently received her Doctorate of Pharmacy.

My cousin Karen (Karli’s aunt) was showing off her 1st grandbaby, Emma Katherine

♥
My cousin, Caroline (in the orange dress and Karen’s sister), has a daughter who is getting married in August. So we still have some more celebrations to come!

Orange Pound Cake with Triple Sec Cream

By Lorraine

The orange pound cake with glazed top and light frosting stands alone as fabulous.

The fresh fruit with cream is lovely all by itself.

I combined both for a dessert over-the-top wonderful.

Both recipes are from Ina Garten.

I adapted her Cream with Limonchello recipe by substituting orange curd and Triple sec. The pound cake makes two loaves.

Orange Pound Cake

2002, Barefoot Contessa Family Style, Barefoot Contessa Episode: Jeffrey’s Birthday

PRINT RECIPE

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated orange zest (6 oranges)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed orange juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

To glaze one loaf (optional):

1 cup confectioners’ sugar, sifted

1 1/2 tablespoons freshly squeezed orange juice

Directions

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

~✿~

Fruit Salad with Triple Sec (Limoncello)

PRINT RECIPE
Ingredients
7 ounces Greek yogurt
1/3 cup good bottled orange curd (lemon curd) I made my own orange curd using a microwave lemon curd recipe I posted about here
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons Triple sec liqueur (limoncello liqueur)
1 banana, sliced
Fresh mint sprigs

Directions
For the orange (lemon) yogurt topping, whisk together the yogurt, orange (lemon) curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of orange (lemon) yogurt on top. Top each with a sprig of fresh mint.

Pretty Easter Cake and Spritz Cookies

By Lorraine

Dessert this Sunday includes Pretty Easter Cake and Spritz Cookies. The layered cake is frosted with a sprinkling of flaked coconut. The classic spritz cookies are decorated with pastel colored sprinkles.Continue Reading

Cream Cheese Pound Cake

By Lorraine

In less than 20 minutes you can have this moist and dense pound cake ready to go into the oven. Perhaps it is the low and long baking time, or the addition of cream cheese that keeps this cream cheese pound cake from being dry. I have made it numerous times and have never had a problem. It is full of flavor by itself but if you prefer to dress it up, you can add a snowy white glaze and top with sliced strawberries.Continue Reading

Orange Cake with Cranberries

By Lorraine

Orange Cake with Dried Cranberries is an easy cake to prepare using a doctored cake mix, adding fresh orange juice, dried cranberries and few additional ingredients.

Way, way back, my blog began as a place to store old family favorite recipes. It still is where I post all of the recipes we enjoyed through the years. And, as time passes, new dishes are added to the files. I pretty much cook and bake from our site, usually viewing the page from my cell phone propped up on the counter.

Moist and flavorful, Fresh Orange Cake with Cranberries, is from the Cake Mix Doctor Cookbook . A friend loaned me her copy a long time ago and this easy Bundt cake is easy and good!Continue Reading

Lots-of-Ways Banana Cake

By Lorraine

Banana Cake is a lovely cake that can be made in lots of different ways adding or omitting just the flavors you like. A perfect dessert for any occasion.

Looking for a banana recipe that is flexible in both its ingredient list and serving options? Dorie Greenspan gives many suggestions in her cookbook for substituting or eliminating many items such as coconut, brown/white sugar, milk, sour cream, yogurt or buttermilk. You can serve this banana cake as a single layer or double, frosted or simply dusted with confectioner’s sugar.Continue Reading

Surprise Carrot Bundt Cake with Cream Cheese Filling

By Lorraine

Have you been there? You need a dessert pronto. You could pick something up from the store or bakery but that’s another trip out the door. I needed to whip up something for Bible study this week. I made a quick browse through my site dessert drop down menu above. Yes, I cook and bake right from my website too. Surprise Carrot Cake would be perfect!

Thanksgiving Bundt Cake

By Lorraine

Years ago, I participated in a bake-along using recipes from a Dorie Greenspan book titled, Baking from My Home to Yours. Her Thanksgiving Bundt cake, is really outstanding and always a hit on the holiday dessert table.

Zucchini Cake

By Lorraine

Almost thirty-six years ago I was in my cousins wedding. Along with the invitations to her bridal shower, I sent blank recipe cards in hopes of gathering a collection of tried-and-true recipes for the bride as she began her new married life. This recipe came from the grooms Aunt Mary. There were no instructions – just an ingredient list, so I wrote out directions. Zucchini Cake is a dense, rich cake and very moist!

Homemade Birthday Ice Cream Cake

By Lorraine

Celebrating the special occasions and achievements of the people we love is fun and important. Marking the anniversary of the day someone enters the world and our lives, though varied, is a custom done all over the world and in many cultures. A baked treat, like a birthday cake is probably the most popular way to do so. We love a frosted birthday cake or cupcakes and usually serve a scoop of ice cream on the side. But an ice cream cake is fast becoming the cake of choice for the birthday person in our family. A homemade birthday ice cream cake is easy to make and it saves a bundle over a store bought one.

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