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How To make Holiday Cheddar Date Cake
3/4 c Butter; room temperature
1 1/2 c Light brown sugar; packed
4 ea Eggs; lg
1 c Cheddar; sharp, shredded
3 1/2 c Unbleached flour
1/2 t Baking soda
1 t Salt
1 t Cinnamon; ground
1/4 t Cloves; ground
16 oz Dates; pitted,finely chopped
2 c Pecans; chopped
4 oz Candied cherries;halved,1jar
2 c Raisins; golden
1 c Milk
1 x
decorations:
4 ea Candied pineapple slices
12 ea Almonds; whole blanched
* You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices.
How To make Holiday Cheddar Date Cake's Videos
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Ham & Cheese Pinwheels
Fast and yummy appetizer! Pinwheels of honey mustard, ham (I used turkey), cheese, parmesan and chives. Beautiful and delicious. Perfect for this holiday or any occasion.
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Martha Stewart Makes 3 Dried Fruit Recipes | Martha Bakes S11E1 Dried Fruit
Fruit preservationist, Leda Meredith, stops by Martha’s kitchen to share her techniques for drying fruit. Then, Martha incorporates dried fruit into two traditional British recipes: pocket-sized pastries called Eccles cakes and a steamed currant pudding known as spotted dick served with a lush crème anglaise.
#DriedFruit #Eccles #Cakes #Baking #Recipes
0:00 Introduction
0:42 How to Dry Fruit
6:34 How to make Eccles Cakes
12:45 Steamed Currant Pudding Recipe
19:04 Moroccan Fruit Cake Recipe
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 11 Episode 1.
Full Recipes:
Pocket-sized Eccles Cakes -
Steamed Currant Pudding -
Spotted Dick / Spotted Richard -
Moroccan Fruit Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 3 Dried Fruit Recipes | Martha Bakes S11E1 Dried Fruit
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Ina Garten's Brownie Pudding | Barefoot Contessa | Food Network
Ina creates the perfect dessert with cake on the outside and pudding on the inside!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Brownie Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
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Ina Garten's Brownie Pudding | Barefoot Contessa | Food Network
Amy Traverso Makes Apple, Cheddar, and Caramelized Onion Pastry Bites
Apples and caramelized onions are an unbeatable combination, especially when paired with Cheddar cheese. Using store-bought puff pastry and cooking the onions ahead of time makes this a very simple appetizer that you can assemble and bake right before you're ready to serve it.
Watch as Yankee Senior Food Editor Amy Traverso makes this delicious appetizer recipe from her cookbook, The Apple Lover's Cookbook, and visit newengland.com/pastrybites to get the recipe.
Recipe:
Video: Studio Dylan