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How To make Turn Of The Century Molasses Cake
2 c Unsulfured molasses
1 ts Baking soda
1/2 c Unsalted butter or margarine
- room temperature 1/2 c Sugar
2 lg Eggs
3 c Cake flour, sifted
1/8 ts Salt
1 c Milk
1 tb Confectioners' sugar
- for garnish Sweetened whipped cream -=OR=- Vanilla Ice Cream, - (for serving) PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake.
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THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
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Preparing Gingerbread Cake in an 1820s Wall Oven
A unique gingerbread cake recipe! Give the gingerbread men a rest and bake a gingerbread cake this Christmas. This one is from the 1830s.
This is a cake with a story! Gingerbread Lafayette is named after General Lafayette, a French military officer who commanded American troops in the American Revolutionary War. George Washington's mother, Mary Ball Washington, served Lafayette this cake when he visited her towards the end of her life in Virginia. The cake has been honorarily named after him ever since.
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FROM MY FAMILY TO YOURS! MY CHILDHOOD GRAPE CRUMBLE CAKE
Oh, the dear and delicious Brazilian crumble grape cake, the famous ‘cuca’ (from the german Kuchen which means 'cake')! This recipe is very dear to me because that’s one of the cakes moms and grandmas make all the time, either with grapes, apples, bananas, ‘goiabadas’, dulce de leche, no matter what deliciousness you put in, and when combined with the crunchy sweet crumble, is undeniably one of the best south Brazilian cakes ever!
INGREDIENTS:
Preheat the oven to 356 F / 180C
FOR THE CRUMBLE:
1 cup all-purpose flour
1 cup sugar
1/4 cup vegan butter
BATTER:
4 cups of all-purpose flour
1 cup of sugar
2 mashed bananas or 2-3 tablespoons of GBB
5 tablespoons of vegetable oil
2 -3 cups of grapes (smaller grapes are better for this recipe)
2 cups of plant-based milk
1 tablespoon of baking powder
METHOD:
Add all the dry ingredients except the baking powder to a large bowl mix everything to combine
Add the wet ingredients, mix gently without overworking the batter, add the baking powder, and again, mix very gently.
Grease and flour a baking dish, add the cake batter, add the grapes, then the crumble.
Bake it for 35/40 minutes at 356F / 180C
Baking dish measurements: 26cm x 26 cm x 7 cm // 10.5 x 10.5 x 2.7 inches
CUPS MEASUREMENT:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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Cornbread: 18th Century Breads, Part 3. S2E14
As the population in western Europe exploded during the latter half of the 1700's, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for Indian corn, a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week's episode in our Cooking with Jas. Townsend & Son: 18th-Century Breads video series will look at the history of cornbread in the American Colonies. We'll also show how to make an authentic Common Loaf of unleavened cornbread as well as johnny cakes that you can take along on your next journey.
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Bread Series
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Pfeffernüsse
The German Christmas cookie!