Orange Tea Cakes

Ingredients:
1/2 cup (1/4 lb.) butter, at room temperature
2/3 cup sugar
1 large egg
1/2 cup orange juice
2 cups all-purpose flour
2 tablespoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk

1. In a bowl, with a mixer on high speed, beat
butter and sugar until smooth. Add egg and
beat well. Beat in orange juice.

2. In another bowl, mix flour, orange peel,
baking powder, salt, and baking soda. Stir
half the flour mixture into the butter mix-
ture, then the buttermilk, followed by the
rest of the flour mixture, until just incor-
porated. Spoon batter equally into 24
buttered miniature muffin cups or 12
regular muffin cups (1/3 cup).

3. Bake in a 350° regular or convection
oven until tops are lightly browned and
a wooden skewer inserted into the center
of one muffin comes out with moist
crumbs attached, 20 to 25 minutes. Invert
pan to remove cakes. Serve warm, or let
cool to room temperature.

Peppermint Angel Food Cake

Ingredients

1-2/3 cups egg whites (about 12 large)

1 cup sifted powdered sugar

1 cup sifted cake flour or sifted all- purpose flour

1-1/2 teaspoons cream of tartar

1 teaspoon vanilla

1 cup granulated sugar

1/4 teaspoon peppermint extract

6 drops red food coloring

2 egg whites

2/3 cup granulated sugar

2 tablespoons corn syrup

1/4 cup water Directions 1. Place 1-2/3 cup egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes. 2. Sift powdered sugar and flour together 3 times. Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. 3. Divide batter in half. Fold extract and food coloring into one half. Alternately spoon pink and white batters into an ungreased 10-inch tube pan. Gently cut through batter with a knife, swirling gently. 4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall- necked bottle. Cool thoroughly. Remove cake from pan. 5. Meanwhile, for the Pink Peppermint Frosting, place 2 egg whites in a bowl. Let stand 30 minutes. In a 2-quart saucepan mix 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes. Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl). Slowly add hot syrup to egg whites, pouring in a steady stream, while beating. Continue beating until stiff glossy peaks form (tips stand straight). Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink. 6. Frost with Pink Peppermint Frosting. Store cake leftovers in refrigerator. Makes 12 servings.

Pumpkin Praline Torte

Ingredients:
3/4 cup firmly packed brown sugar
1/3 cup butter
3 tablespoons plus 1 3/4 cups whipping
cream
1 cup chopped pecans
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups canned cooked pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (or 3/4
teaspoon each ground cinnamon, ginger,
and nutmeg)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup powdered sugar

1. Preheat oven to 350°. Butter two 9-inch
round cake pans. Line bottoms of pans
with cooking parchment. In a heavy 1- to
2-quart pan over low heat, stir brown sugar,
butter, and 3 tablespoons whipping cream
until melted and blended, about 5 minutes.
Pour half the brown sugar mixture into
each of the cake pans. Sprinkle 3/4 cup
chopped pecans evenly into pans.

2. In a bowl, with a spoon, beat eggs, gran-
ulated sugar, and oil until well blended.
Stir in pumpkin and 1/2 teaspoon vanilla.
In a bowl, whisk together flour, baking powder,
pumpkin pie spice, baking soda, and salt to
blend. Whisk dry ingredients into pumpkin
mixture until well blended. Pour half the
batter into each of the pans; smooth top.

3. Bake until a toothpick inserted in center
of cakes comes out clean, 30 to 35 minutes.
Let cool in pans on racks about 5 minutes,
then invert onto racks and remove pans and
paper. Let cool completely, about 1 1/2 hours.

4. Up to 6 hours before serving, in a bowl, with
an electric mixer on high speed, beat remain-
ing 1 3/4 cups whipping cream until soft peaks
form. On low speed, beat in powdered sugar
and remaining 1/2 teaspoon vanilla just until
blended. Set one cake layer, pecan praline side
up, on a serving platter. Spread two-thirds of
the whipped cream mixture over the top. Set
second layer, praline side up, on top. Cover
with remaining whipped cream mixture.
Sprinkle with remaining 1/4 cup chopped
pecans.

3 Milk Cake (Tres Leches)

Ingredients:
8 large eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup milk
1/4 cup Kahlua (or strong coffee)
1 teaspoon vanilla
Lightly sweetened softly whipped cream
Sliced strawberries

1. In a large bowl, with a mixer on high
speed (use whip attachment if available),
beat eggs and sugar until thick and pale
yellow, 5 to 6 minutes. In a small bowl, mix
flour and baking powder. With mixer on
medium speed, gradually add flour mixture
in small increments and beat until smooth.
Scrape batter into a buttered 9- by 13-inch
baking pan.

2. Bake in a 325° regular or convection oven
until a toothpick inserted in the center comes
out clean, 30 to 40 minutes.

3. Meanwhile, in a blender, whirl condensed
milk, evaporated milk, regular milk, Kahlua,
and vanilla until well blended. Pour evenly
over hot cake; let cool about 15 minutes, then
cover and chill until cake has absorbed all the
milk mixture, at least 3 hours, or up to 1 day.

4. Cut cake into squares or rectangles, lift out
with a wide spatula, and set on plates. Top
each piece of cake with a spoonful of whipped
cream and garnish with strawberries.

Pineapple-Cranberry Spice Cake

Ingredients:
2 tablespoons plus 6 tablespoons butter,
at room temperature
1 cup sugar
8 ounces peeled and cored fresh pineapple
1 cup fresh or thawed frozen cranberries
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 teaspoons grated lemon peel
1 large egg
1 teaspoon vanilla
1/2 cup milk

1. Lightly butter a 9-inch round cake pan.
Cut 2 tablespoons butter into about 1/4-inch
chunks and drop evenly over pan bottom.
Sprinkle evenly with 1/2 cup sugar.

2. Cut pineapple crosswise into four 1/4-inch-
thick rings. Pat dry with paper towels. Sort cran-
berries, discarding decayed fruit; rinse and
drain remaining cranberries. Lay pineapple
rings in a single layer over sugar. Sprinkle cran-
berries in spaces around rings.

3. In a small bowl, whisk together flour, baking
powder, coriander, nutmeg, and salt.

4. In a large bowl, with an electric mixer on
medium-high speed, beat remaining 6 table-
spoons butter, 1/2 cup sugar, and the lemon
peel until blended. Add egg and vanilla; beat
until well blended.

5. Add flour mixture and milk alternately,
beating on low speed until incorporated,
then beat on medium speed until batter is
well blended. Pour batter over fruit.

6. Bake in a 350° oven until a toothpick in-
serted in center of thickest part (not touching
fruit) comes out clean, 40 to 45 minutes. Let
cool on a rack about 15 minutes. Cut around
pan sides. Set a platter over pan and, holding
both together, invert. Carefully lift off pan.
Serve warm.

Coconut Layer Cake

Ingredients:
1 cup (1/2 lb.) butter, softened (see notes)
1 1/2 cups plus 2 tablespoons sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 1/2 cups sweetened shredded dried coconut,
plus additional for garnish
3 cups whipping cream
1 tablespoon light rum

1. In a bowl, with a mixer on medium-high speed
(use the paddle attachment if using a standing
mixer), beat butter and 1 1/2 cups sugar until
fluffy and pale yellow, 4 to 5 minutes. Add eggs,
then yolks, one at a time, beating well after each
addition and scraping down sides of bowl as
necessary. Beat in vanilla.

2. In another bowl, mix flour, baking powder, and
salt. Stir (or beat at low speed) about a third of the
flour mixture into butter mixture. Stir in half the
milk just until blended. Stir in another third of the
flour mixture, then remaining milk, followed by
remaining flour. Fold in 1 1/2 cups coconut. Scrape
batter equally into two buttered and floured 9-inch
round cake pans and spread level.

3. Bake in a 350° regular or convection oven until
a wooden skewer inserted in the center comes out
clean, 25 to 30 minutes. Cool on racks in pans for
10 minutes, then invert cakes onto racks and
remove pans. Cool completely before frosting.

4. For frosting, in a large bowl, with a mixer on
high speed, beat whipping cream with 2 table-
spoons sugar until soft peaks form; fold in rum.
Split the layers of the coconut butter cake,
making four; spread each of the first three
with about 3/4 cup of the whipped cream.
Frost cake with remaining whipped cream,
then sprinkle top and sides generously with
additional dried coconut. Chill at least 1 hour.

Orange-Honey Upside Down Cake

Ingredients:
1/2 cup honey
1/4 cup orange juice
1 unpeeled orange (10 oz.), rinsed and very
thinly sliced crosswise (about 1/8 in. thick;
discard ends)
3/4 cup (3/8 lb.) butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon grated orange peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk

1. In a 9- to 10-inch nonstick, ovenproof
frying pan (with sloping sides) over
medium-high heat, stir honey and orange
juice until boiling. Cook without stirring
until mixture is foamy, slightly thickened,
and reaches 230° (carefully tilt pan so
mixture is deep enough to register on
thermometer), 2 to 4 minutes. Chill until
thickened, about 15 minutes. Slightly over-
lap orange slices in concentric circles over
syrup.

2. In a large bowl, with a mixer on high speed,
beat butter and sugar until smooth. Add eggs
one at a time, beating well after each addition.
Beat in orange peel.

3. In another bowl, mix flour, baking powder,
and salt. Stir half the flour mixture into butter
mixture just until incorporated. Stir in milk,
then remaining flour mixture, just until incor-
porated. Carefully scrape batter over orange
slices in pan and spread level.

4. Bake in a 350° regular or convection oven
until a wooden skewer inserted in the center
comes out clean, 35 to 40 minutes for regular,
25 to 30 minutes for convection. Let cool for
5 minutes.

5. Invert a flat plate over pan. Invert cake
onto plate and lift pan off, being careful with
hot syrup. Let cool completely, then cut into
wedges.

Cranberry Cheesecake

Ingredients:
1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange-flavor liqueur or
orange juice
2 teaspoons vanilla
3 cups cream cheese
1 cup sugar
4 large eggs
1 1/2 to 2 cups cooled cranberry-orange sauce*

1. In a 9-inch cheesecake pan with removable rim
(at least 1 3/4 in. tall), mix graham cracker crumbs
and butter. Pat mixture evenly over bottom and
about 1/2 inch up sides of pan.

2. Bake crust in a 350° regular or convection oven
until slightly browner, 8 to 10 minutes.

3. In a 1- to 1 1/2-quart pan, mix gelatin with 2
tablespoons cold water; let stand until softened,
about 1 minute. Stir over medium heat until
gelatin is dissolved, about 45 seconds. Remove
from heat and stir in liqueur and vanilla.

4. In a large bowl, with a mixer on medium
speed, beat cheese, sugar, and gelatin mixture
until smooth. Beat in eggs, one at a time, until
smoothly blended. Pour mixture into hot or cool
crust.

5. Bake cheesecake in a 325° regular or 300°
convection oven until center jiggles only slightly
when pan is gently shaken, 30 to 35 minutes. Cool
cake on a rack for about 30 minutes, then chill,
uncovered, until cold, at least 2 hours. Serve, or
cover airtight and chill up to 1 day.

6. Just before serving, lightly blot any moisture
from surface of cake with a paper towel. Spread
cranberry sauce evenly over cake. Remove pan
rim and cut cake into wedges.

Baked Orange-Cranberry Sauce
*1 package (12 oz.) fresh or thawed frozen
cranberries
1 1/4 cups sugar
1/2 cup orange-flavor liqueur (or orange juice)
1 teaspoon grated orange peel

1. Sort cranberries, discarding any bruised or
decayed fruit. Rinse and drain berries.

2. In an 8- or 9-inch square baking dish, mix
cranberries, sugar, liqueur, and orange peel.

3. Bake, uncovered, in a 350° regular or
convection oven, stirring occasionally, until
berries are tender when pierced and juices are
syrupy, about 1 hour. Serve warm or cool.

Chocolate Strawberry Cake

Ingredients

1 10-3/4-ounce frozen loaf pound cake

3 tablespoons strawberry jam

1/2 cup semisweet chocolate pieces

1/2 of a 16-ounce can chocolate frosting (about 1 cup)

1 tablespoon strawberry liqueur or amaretto

18 fresh medium strawberries Directions 1. Cut cake into 1/2-inch-thick slices using a serrated knife. (You should have 12 slices.) Spread one side of half of the slices with strawberry jam. Top each jam-covered slice with a plain cake slice, making a sandwich. Cut each sandwich diagonally to form three triangles. You should end up with 18 mini sandwiches. 2. For icing, cook and stir chocolate pieces over low heat until melted. Add frosting, stirring to combine. Stir in strawberry liqueur or amaretto. Heat and stir for 1 to 2 minutes more or until mixture is melted enough to coat cakes. Remove from heat. 3. Insert a 2-or 3-prong long-handle fork into the side of the bottom slice of one cake. Holding the cake over the saucepan of icing, spoon on enough icing to cover the sides and top. Place the frosted cake on a wire rack. Repeat with remaining cakes, reheating icing, if necessary. Let stand for 30 minutes or until icing sets. 4. Before serving, transfer cakes to a serving platter and place a strawberry on top of each serving. Makes 18 servings.

Gingerbread Cake

1 cup dark molasses
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup (1/4 lb.) butter, at room
temperature
1 cup firmly packed brown sugar
2 large eggs
Creme Anglaise
Unsweetened cocoa and/or powdered
sugar (optional)

1. In a 2- to 3-quart pan over high heat,
bring 1 cup water to a boil. Remove from
heat and stir in molasses and baking soda.
After mixture stops foaming, stir in 1/2
cup cold water; let cool to room temperature,
stirring often, about 10 minutes.

2. In a small bowl, whisk together flour,
baking powder, cinnamon, ginger, salt, and
cloves.

3. In a large bowl, with an electric mixer on
high speed, beat butter and brown sugar
until well blended. Beat in eggs until blended.
Reduce speed to medium-low. Add flour and
molasses mixtures alternately until incorporated,
then beat on high speed until well blended. Pour
into a buttered and floured 9-inch square pan.

4. Bake in a 325° regular or convection oven until
a toothpick inserted in center of thickest part
comes out clean, 45 to 50 minutes. Let cool in pan
on a rack at least 1 1/4 hours.

5. Pour about 1/4 cup crème anglaise onto each
plate. Cut cake into pieces (see notes) and set
them in sauce on plates. If desired, lightly sift
cocoa and/or powdered sugar over each plate
and garnish with a mint sprig. Offer remaining
crème anglaise to add to taste.

Creme Anglaise
1 quart milk
2/3 cup sugar
8 large egg yolks, lightly beaten
2 teaspoons vanilla

1. In a 3- to 4-quart pan over medium heat,
stir milk and sugar often until mixture begins
to bubble around edges of pan, 10 to 12 minutes.
Remove from heat.

2. Whisk about 1/2 cup of the hot milk mixture
into egg yolks, then pour mixture into pan and
whisk to blend. Stir with a flexible spatula over
medium-low heat until custard coats the spatula
in a smooth, velvety layer, 10 to 14 minutes.
Remove from heat and pour through a fine strainer
set over a bowl. Set bowl in a container of ice water
and stir often until cool. Stir in vanilla. Serve cool
or cold.

Yield: Makes about 3 3/4 cups

Candy Cane Cake

Cake
1	box Super Moist white cake mix
1 1/4	cups water
1/3	cup vegetable oil
3	egg whites
1/2	teaspoon red food color
1/2	teaspoon peppermint extract
White Icing
1	cup powdered sugar
1	tablespoon milk or water
1/2	teaspoon vanilla, if desired
Decoration
	Crushed candy canes or crushed hard peppermint candies, if desired 1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan. 2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. 3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter. 4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. 5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.