Witchin’ in the Kitchen at the Bubbling Cauldron

This is a recipe I have had for fifteen years or more, sadly part of the directions were eaten away by mice while packed away in my parent’s barn several years ago so I tried to recreate it from memory. These are moist, rich, dark cakes…stout is definitely the better choice of the two to use in this recipe.

Dublin Tea Cakes

1 jar (1lb) mixed candied fruits
1 pkg (10oz) currants or raisins
1 1/2c. chopped walnuts
2TB grated orange rind
4c. all purpose flour
2tsp. apple pie spice
1 tsp. baking soda
1 tsp salt
1c. butter
1 1/3c. firmly packed brown sugar
3 eggs
1c. stout or dark ale
heavey cream, whipped
candied cherries
walnut halves

Grease/dust with flour or line 24 muffin tins
Combine candied fruits, currants, nuts, orange rind in a very large bowl
Sift flour, apple pie spice, baking soda, salt onto wax paper.
Sprinkle 3/4 c. mixture over fruits and nuts, toss to coat.
Beat butter, brown sugar and eggs in a large bowl with mixer for three minutes or until fluffy.
Add stout and mix well.
Stir in remaining flour, 1 cup at a time alternating beating well after each addition.
Pour batter over fruits and nuts and mix well. pour into muffin tins.
Bake in a slow oven, 275* for 1 hour. Let sit and cool 10 min and turn out on rack to cool completely.

Wrap each cake tightly in plastic wrap then in aluminum foil. Store tightly covered at room temp.
Just before serving, pipe a circle of whipped cream on top.
Garnish with a candied red cherry and walnut if desired.

yields 24 cakes

4 ripe bananas
2 cans (20oz each) crushed pineapple in juice
1 pkg yellow cake mix

Pineapple Creme Chantilly Filling*
Garnish: mandarin orange sections, maraschino cherries, drained

Prepare 2 9in cake pans with shortening or spray. Peel and mash 1 banana to make 1/3c. Drain pineapple well, reserving 1 cup of juice for cake and 1c. pineapple for filling. Follow package instructions for cake, using mashed banana and reserved pineapple juice instead of water. Bake 375* 30 min. Cool 10 minutes before removing from pans. Slice cooled cakes in half horizontally to make 4 layers. Prepare filling.

*Pineapple Creme Chantilly Filling

Whip 1 pint whipping cream with 1/4tsp cinnamon until stiff; fold in reserved, drained pineapple.

Spread 1/4 filling over 1 layer. Slice one banana; arrange on top of layer. Add second layer; repeat, adding the filling and a banana on top of each layer. Top with orange sections and cherries. Refrigerate.

For the cake:
2 cups sweetened flaked coconut (about 6 ounces
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (l cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1 tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

For the glaze:
1/4 cup water
3/4 cup sugar
1/4 cup amber or dark rum

Preheat oven to 350F, and butter and flour a l0-inch (3-quart) bundt pan.
Make pound cake:
Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse. In a bowl with an electric mixer beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts. Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.
Make the glaze:
In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum. Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely.

For the Simple Syrup:
2 cups sugar
2 cups water
Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)

For the Cake:
1 pound of combination of dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1 pound unsalted butter, at room temperature
2 cups sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
1 cup silvered blanched almonds
1 cup pecans pieces
1 cup walnut pieces
1/2 cup bourbon

Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits together in a large mixing bowl. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes. Strain and reserve the syrup.

Creme the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle. Preheat the oven to 350 degrees F. Lightly grease twelve 1 pound loaf pans. Spoon about 1 cup of the batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly).

Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days.

Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

Makes around 12 cakes

1 1/4 cups softened butter
2 tablespoons granulated sugar
2 large pears (or used canned)
1/2 cup packed brown sugar
1 egg
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
3 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt (optional)

1. Spread 1/4 cup of the butter over the base of a 10-inch springform pan or a 9-inch square baking dish.
2. Sprinkle with granulated sugar.
3. Peel and slice pears, removing cores.
4. Arrange in the bottom of the cake pan; set aside.
5. In a large bowl, cream remaining butter with brown sugar.
6. Beat in egg until light and fluffy.
7. Stir in molasses.
8. In a small bowl, dissolve the baking soda in the boiling water; set aside.
9. In a medium bowl, combine flour, ginger, cinnamon and salt (if using).
10. Add the flour mixture to the creamed mixture alternately with the dissolved baking soda, stirring just until blended.
11. Pour the mixture over the pears.
12. Bake in a 350 degree F oven 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
13. Run a knife around the edge of the pan to loosen the cake.
14. Let cool in the pan for 15 minutes, then invert a serving plate on top of the pan; turn the gingerbread out upside down onto the plate.
15. Serve warm, cut into wedges or squares.

9 servings

this is an unbelieveably easy and delicious cake that has been made for years in my SO’s family. Definitely NOT for anyone wanting to watch their weight. This is his recipe.

Graham Cracker Cake

1 box of graham crackers
2 16oz containers of heavy cream
chocolate syrup to taste

Beat heavy cream until nearly stiff peaks form then add in chocolate syrup until desired chocolate-yness and sweetness, then beat until stiff peaks form. Spread thickly on graham crackers and stack or stick together side by side into a square shape. It’s important that they are generously slathered with the cream as it will be absorbed by the graham cracker. cover top and sides thickly, cover and refrigerate at least 24 hours.

Be sure to cover tightly as this will absorb any off or pungent odors in your refrigerator (learned that the hard way one year when I had a wrapped half an onion in the fridge…yuck.)

1 cup butter
4 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar, divided
1/2 cup water
1 cup Amaretto, divided
1 1/2 teaspoons finely shredded lemon peel
1 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons light corn syrup

Generously grease and flour eight 4-inch fluted tube pans or twenty 2 1/2-inch muffin pans.

Let butter and eggs stand at room temperature for 30 minutes.

Stir together flour, baking powder and nutmeg.

In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add 1 cup of the sugar, 2 tablespoons at a time, beating on medium-high speed about 6 minutes or until mixture is very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Stir in 1/3 cup of the Amaretto, the lemon peel, and vanilla. Gradually add flour mixture, beating on medium-low speed just till combined. Pour batter into prepared pans.

Bake at 325 degrees F for 20 to 25 minutes for 4-inch pans, 22 minutes for muffin pans, or until a wooden pick inserted near center comes out clean. Cool on rack 10 minutes. Remove cakes from pans. Cool thoroughly.

Prick fluted top and sides of each cake or top and sides of each cupcake generously with tines of a fork.

For syrup, in saucepan combine remaining sugar, brown sugar, corn syrup, and 1/2 cup water. Cook and stir over medium heat until bubbly and sugar is dissolved; remove from heat. Stir in remaining Amaretto. Cool 5 minutes.

Dip top and sides of each cake or top and sides of each cupcake into syrup. Place on wire rack above a baking sheet. Spoon or brush remaining syrup over tops of cakes. Cool. Wrap cakes individually in plastic wrap; chill up to 3 weeks. (Or, transfer to a tightly covered container and chill up to 3 weeks.)

For giving, place the individually wrapped cakes in a tissue-paper-lined box. Or place on foil-covered cardboard and over-wrap with cellophane.

Makes 8 miniature cakes or 20 cupcakes, 4 gifts.

( spice cakes from Harry Potter)

2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger

1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 min.
3. Mix other solid ingredients and milk in gradually in the large mixing bowl.
4. Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT) Bake 25 minutes.
5. Decorate with sprinkles and frosting if desired.
6. These cakes go well with honey.

21 small cakes

SOURCE: unknown

1 tbsp. unsalted butter or margarine, softened
3 tbsp. granulated sugar
1 large egg
1 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
1/2 cup real maple syrup
2 large cooking apples, peeled, cored, sliced thin (If possible, use
Granny
Smith or Golden Delicious apples, or any other good baking apples)
Whipped cream (optional)

In a medium mixing bowl, beat together butter or margarine, sugar and egg
with an electric mixer on medium speed until well combined.
Stir together flour, baking powder and salt; add alternately with milk to
beaten mixture, beating on low speed after each addition just until
smooth. -In
a small saucepan, bring the maple syrup just to a boil; pour into a
greased
square 8″ x 8″ x 2″ in depth baking pan.
Carefully top with a single layer of apple slices.
Pour batter evenly over top of apple slices.
Bake in a 400 degree F (200 degree C) oven for 25-30 minutes or until a
wooden toothpick inserted into cake portion comes out clean.
Immediately invert onto serving platter.
Cool slightly.
Serve warm, topped with whipped cream if desired.
Store any leftover cake in refrigerator, covered with aluminum foil or
plastic wrap. Makes 9 servings.

Enough for 5 small aluminum cake pans.

6 eggs
3 cups white sugar
1 tbsp. vanilla
1 1/2 cups oil
9 tbsp. orange or apple juice
4 1/2 cups flour
2 tbsp. baking powder
1/4 tsp. salt
2c. medium apples - pared and thinly sliced
1 1/4 cups brown sugar
2 tbsp. cinnamon
icing sugar and cinnamon for sprinkling

Preheat oven to 350 F.

Prepare apples and set aside.

In a large bowl, using a whisk, beat together the liquid ingredients.
In another bowl, blend dry ingredients and then add and mix well into
wet mixture. Fold in 1/4 of the apples. To the remaining apples, add
the brown sugar and cinnamon. Spoon some batter into the bottom of
each non-greased aluminum pan (half the batter goes on the cake
bottom, the rest is for the top).

Arrange sliced apples on top of batter in each pan. Top with
additional spoonfuls of batter. Spread as evenly as possible, using
the back of a wet spoon. It doesn’t matter if this part is uneven -
batter spreads during baking.

Bake until done - 45-55 minutes. Test with a knife or cake tester.
When properly cooled, top with icing sugar and cinnamon.

apple pie filling (about 32 ounces)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1 tablespoon lemon juice
1 box spice cake mix
1/2 cup chopped nuts

Mix apple pie filling, spices and lemon juice. Pour
into a greased 13x9 inch pan. Prepare cake mix as
directed on box, add nuts. Pour over filling. Bake at
350 degrees for 30 minutes.Cut in squares. Serve warm,
upside down, with whipped cream or vanilla ice cream.

http://www.oldfashionedliving.com

1 3/4 cups flour
1 1/4 cups sugar
1/3 c. cocoa
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1/4 tsp ground allspice
1/8 tsp salt
1 1/2 c. applesauce
1/2 c. milk
1/2 c. butter, melted
1 tsp vanilla
1/2 c. raisins (optional)
1 c. chopped nuts (optional)

Combine all the dry ingredients in a bowl and mix together. Add remaining wet ingredients and mix thoroughly. Pour into a pre greased and floured pan. Bake at 350 degrees for 40-45 minutes. Test for doneness. Cool and glaze with Vanilla Glaze.

Vanilla Glaze

1 TB butter, softened
1 c. powdered sugar
1/2 tsp vanilla
1-2 TB milk

In a bowl, combine all ingredients and mix with an electric mixer until smooth. Spoon or pour over cake before serving.

1 1/2 cups graham cracker crumbs
1 tablespoon canola oil
4 tablespoons maple syrup
1 package lite tofu, firm — pureed
8 ounces tofu cream cheese, lite
1 cup pumpkin puree
1 cup sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons light molasses
1/8 teaspoon salt
1/4 teaspoon baking soda

Position a rack in the center of the oven and preheat to 350 degrees
F. Coat the 9 or 10-inch spring form pan with cooking spray.

Mix the graham cracker crumbs, canola oil and maple syrup together
and press into prepared pan.

Puree the remaining ingredients in a food processor and pour into
crust. Bake for 50 minutes. Let cool for 30 minutes and refrigerate
5 - 6 hours or overnight before serving.

Keep refrigerated.

Yields: 8 servings

My daughter celebrates her 6th birthday today, here is the cake I made for her. I think she liked it.

Whole Wheat Chocolate Cake

3 cups whole wheat flour
5 Tsp cocoa
2 tsp baking soda
1 1/2 c. sugar
1 tsp. salt
1/2 c. + 2 Tsp. cooking oil or applesauce
2 Tsp. vinegar
2 tsp. vanilla
2 c. cold water

Mix the dry ingredients together. Add the liquid ingredients and beat until almost smooth. Bake in a greased and floured 9″ x 13″ pan at 350 degrees for about 30 minutes.

Countryside magazine

I frosted this with a Chocolate Swiss Meringue Buttercream frosting. (To the basic recipe added 8oz of melted bittersweet chocolate)

3/4 cup hazelnuts
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 cup semisweet chocolate chips
3 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan.
Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
Melt margarine or butter in a small saucepan over low heat, cool.
In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.
To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!

Makes 16 servings