Raspberry Chocolate Cake

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup butter (no substitutes), softened
• 1-3/4 cups sugar
• 2 eggs
• 3 ounces unsweetened chocolate, melted
  
• and cooled
• 1 teaspoon vanilla
• 1-1/4 cups water
• 3 tablespoons raspberry liqueur or
  
• framboise (optional)
• 1/2 cup seedless raspberry jam
• 1 recipe Raspberry-Chocolate Frosting
• recipe follows below
  
• 1 cup fresh raspberries (optional)
• Chocolate leaves (optional)

Directions:

Preheat oven to 350 degree F. Grease and lightly
flour two 9x1-1/2-inch round baking pans; set
aside. Stir together flour, baking powder, baking
soda, and salt in a mixing bowl; set aside.

Beat butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds.
Add sugar; beat until well-mixed. Add eggs, one at
a time, beating well after each addition. Beat in
chocolate and vanilla. Add the dry mixture and
the water alternately to beaten mixture, beating
on low speed after each addition, just until com-
bined. Pour batter into the prepared pans; spread
evenly.

Bake in the preheated oven for 30 to 35 minutes
or until a wooden toothpick inserted near centers
comes out clean. Cool cake layers in pans on wire
racks for 10 minutes. Remove cakes from pans.
Cool cake layers thoroughly on racks.

Place one cake layer, cut side up, on serving plate;
spread with half of the raspberry jam. Top with
second cake layer, cut side down. Spread with
about 2/3 cup Raspberry-Chocolate Frosting.

Place another cake layer, cut side up, on top of
frosting; spread with remaining jam. Top with last
cake layer, cut side down.

Frost top and sides with all but 3/4 cup of the re-
maining frosting. Pipe remaining frosting on top
of cake. If desired, garnish with raspberries and
chocolate leaves.

Raspberry Chocolate Frosting

Ingredients:

• 1 10-ounce package frozen red raspberries
  
• in syrup, thawed
• 1 envelope unflavored gelatin
• 1 12-ounce package semisweet chocolate
  
• pieces (2 cups)
• 1-1/2 cups whipping cream
• 1 teaspoon vanilla

Directions:

1. Press undrained raspberries through a sieve;
discard seeds. (You should have about 1 cup puree.)
Combine the puree and gelatin in a small saucepan;
let stand 5 minutes. Cook and stir over medium-low
heat until gelatin is dissolved; set aside.

2. Meanwhile, combine the chocolate pieces, whipping
cream, and vanilla in a heavy medium saucepan. Cook
and stir over low heat until chocolate pieces are melted.
Whisk smooth. Stir in raspberry mixture; heat and stir
until smooth.

Transfer to a large mixing bowl. Cover and refrigerate
about 3 hours or until thoroughly chilled, stirring
occasionally. Beat with an electric mixer just until fluffy.
Makes about 3-1/2 cups (enough to fill and frost a
four-layer cake).

Glazed Gingerbread Cake

Ingredients:

• 3 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup shortening
• 1/2 cup packed brown sugar
• 2 eggs
• 1 cup mild-flavored molasses
• 1 cup water
• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• Lemon juice
• Crystallized ginger strips (optional)

Instructions:

1. Preheat oven to 350 degree F. Grease a
10-inch fluted tube pan; set aside.

2. Stir together flour, cinnamon, ground
ginger, baking powder, and baking soda
in a large mixing bowl; set aside.

3. Place shortening in another large mix-
ing bowl; beat with an electric mixer on
medium speed for 30 seconds. Add brown
sugar; beat until fluffy. Add eggs and
molasses; beat for 1 minute. Add flour
mixture and water alternately to egg mix-
ture, beating on low speed after each
addition until combined. Pour batter into
prepared pan.

4. Bake in preheated oven for 50 to 55
minutes or until a wooden toothpick in-
serted near the center comes out clean.
Cool for 30 minutes in pan on a wire rack.
Remove from pan and cool completely.

5. Combine powdered sugar, 1/4 teaspoon
vanilla, and 1 tablespoon lemon juice in a
mixing bowl. Add additional lemon juice,
if necessary, for drizzling consistency.
Drizzle over cake. If desired, garnish with
crystallized ginger strips. Makes 12 to 16
servings.

Butter Pecan Cake

Ingredients:

• 2-2/3 cups chopped pecans
  
• 1-1/4 cups butter, softened, divided
  
• 2 cups sugar
  
• 4 eggs
  
• 2 teaspoons vanilla extract
  
• 3 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1 cup milk
• 
  
• FROSTING:
  
• 1 cup butter, softened
  
• 8 to 8-1/2 cups confectioners' sugar
  
• 1 can (5 ounces) evaporated milk
  
• 2 teaspoons vanilla extract

Instructions:

Place pecans and 1/4 cup of butter in a
baking pan. Bake at 350° for 20-25 minutes
or until toasted, stirring frequently; set
aside. In a large mixing bowl, cream sugar
and remaining butter until light and fluffy.

Add eggs, one at a time, beating well after
each addition. Stir in vanilla. Combine the
flour, baking powder and salt; add to the
creamed mixture alternately with milk,
beating well after each addition. Stir in
1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in.
round baking pans. Bake at 350° for 25-30
minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 min-
utes before removing from pans to wire racks
to cool completely.

For frosting, cream butter and sugar in a
large mixing bowl. Add milk and vanilla; beat
until smooth. Stir in remaining toasted pecans.
Spread frosting between layers and over top
and sides of cake. Yield: 12-16 servings.

Double Orange Chocolate Torte

Ingredients:

• 3 ounces unsweetened chocolate, coarsely
  
• chopped
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (no substitutes), softened
• 1 cup sugar
• 4 eggs
• 2 tablespoons orange liqueur or orange juice
• 1/2 cup water
• 1 tablespoon finely shredded orange peel
• 1/3 cup whipping cream
• 1 tablespoon light-color corn syrup
• 6 ounces semisweet chocolate, finely chopped
  
• or 1 cup semisweet chocolate pieces
• 1 tablespoon orange liqueur or orange juice
• 1 tablespoon orange juice
• 1/2 cup orange marmalade
• Chocolate leaves (optional)

Instructions:

1. Preheat oven to 350 degree F. Grease and flour an
8x8x2-inch baking pan; set aside.

2. Place chopped unsweetened chocolate in a heavy
saucepan over low heat, stirring constantly, until
chocolate just starts to melt. Remove from heat. Stir
until smooth; cool. Stir together the flour, baking
powder, baking soda, and salt; set aside.

3. In a large mixing bowl, beat the butter with an
electric mixer on medium to high speed for 30
seconds. Add sugar; beat until well-combined.
Add eggs, one at a time, beating well after each
addition. Beat in chocolate and the 2 tablespoons
liqueur. Add flour mixture and water alternately
to egg mixture, beating on low speed after each
addition just until combined. Stir in orange peel.
Pour batter into prepared pan.

4. Bake in preheated oven about 35 minutes or
until a wooden toothpick inserted near the center
comes out clean. Cool cake on a wire rack for 10
minutes. Loosen edges of cake with a spatula. In-
vert onto wire rack. Remove the pan. Cool cake
thoroughly on wire rack.

5. For Bittersweet Chocolate Icing, combine
whipping cream and corn syrup in a heavy
small saucepan. Bring just to boiling, stirring
constantly. Remove from heat. Stir in semi-
sweet chocolate, stirring until chocolate is
melted and mixture is smooth. Cool to room
temperature. Stir before using.

6. Combine the 1 tablespoon liqueur and
orange juice. Split cake in half horizontally.
Sprinkle each cut side with half of the liqueur
mixture. Place bottom half of cake, cut side up,
on a platter; spread the marmalade evenly on
top. Top with remaining cake layer, cut side
down.

7. Frost the cake with Bittersweet Chocolate
Icing. (You can frost the cake several hours
before serving.) If desired, garnish with
mandarin orange slices and Chocolate Leaves.
Makes 12 servings.

Chocolate Leaves: Gather a clean, small paint-
brush, 7 chemical-free nontoxic rose leaves,
and 2 ounces melted white baking bar or candy
coating. Using the paintbrush, brush one or two
coats of chocolate on the underside of each leaf.
Wipe away any chocolate from unpainted side of
the leaf. Place leaves, chocolate side up, on a
baking sheet lined with waxed paper; let dry.
Before using, carefully peel the leaf away from
the chocolate, using a toothpick to hold the
chocolate.

Chocolate Cream Roll

Batter
4 large eggs, room temperature
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon chocolate extract
2/3 cup Unbleached All-Purpose Flour
1/3 cup Dutch-process cocoa
1 1/4 teaspoon baking powder
1/4 cup vegetable oil
6 tablespoons buttermilk

Filling
1 cup heavy cream
1 tablespoon sugar
2 teaspoons Instant ClearJel*
1 teaspoon chocolate extract
1/2 cup finely grated dark chocolate

Chocolate Glaze
1/2 cup heavy cream
2 tablespoons corn syrup, light or dark
1 cup chopped semisweet or bittersweet chocolate,
or chocolate chips

*Instant ClearJel stabilizes the whipped cream. If
you choose not to use it, prepare the filling and finish
the cake just before serving.

Preheat the oven to 350°F. Line a jelly roll pan with
parchment pan and spray with non-stick vegetable
oil spray.

To prepare the cake: In a large bowl, beat the eggs
until thick and pale, then beat in the sugar, salt and
extracts. Sift together the flour, cocoa and baking
powder, and fold gently into the egg mixture. Whisk
together the oil and buttermilk, and fold in just until
combined. Spread the batter onto the pan and smooth
with a spatula. Bake the cake for 10 to 12 minutes,
until the top springs back when pressed gently.

Remove it from the oven, let it cool in the pan for 1 to
2 minutes, then loosen the edges with knife. Turn out
onto a tea towel lightly dusted with confectioners' sugar,
roll up loosely (starting with a short end), and let cool
completely.

To prepare the filling: Stir together cream and
chocolate extract in a large bowl. Mix sugar and ClearJel,
then sprinkle over cream. Whip on high speed until soft
peaks form, and fold in the grated chocolate. Refrigerate
until needed.

To prepare the glaze: Gently heat all of the ingredients
until the chocolate is melted and the mixture is smooth.
Cool for 10 to 15 minutes to thicken slightly.

To finish the cake: Unroll the cake and spread with
filling. Re-roll, and place seam-side down on serving
plate. Trim edges for a clean appearance. Drizzle with
chocolate glaze, using spoon or a squeeze bottle. If the
glaze gets too thick for a squeeze bottle, gently reheat
the glaze-filled bottle by setting it in hot water. Yield:
10 servings.

Butter-Pecan Kringle

Filling 1/2 cup butter, unsalted preferred, cut into pats 1 cup Unbleached All-Purpose Flour 1/4 teaspoon salt (omit if you use salted butter) 1/4 cup cold water Pastry 1 cup water 1/2 cup butter, unsalted preferred 1/4 teaspoon salt (omit if you use salted butter) 1 cup Unbleached All-Purpose Flour 3 large eggs, at room temperature 1/8 teaspoon extra-strong butter-rum flavor, optional Topping 3 dozen individual vanilla caramel candies, unwrapped 2 cups diced pecans or pecan halves, toasted* Glaze 1 cup confectioners' sugar 1/4 to 1/3 cup heavy cream or milk, enough to make a pourable glaze pinch of salt 2 drops extra-strong butter-rum flavor, optional

*Spread pecans in a single layer in a 9 x 13-inch pan, and bake in a preheated 350°F oven for 9 to 13 minutes (the longer amount of time if you take them right from the freezer), till they're lightly browned and smell toasty. Preheat the oven to 350°F. Lightly grease (or line with parchment) a cookie sheet or sheet pan that's at least 18 x 13-inch. To make the filling: Combine the butter, flour, and salt (if you're using it), mixing till crumbly. Add the water, and stir to make a soft, sticky dough. Wet your hands, pick up the dough, and shape it into an oval ring on the sheet pan, making the ring about 12 x 8-inch. This will be messy going, but just keep wetting your fingers and pushing it into a ring. Once you've made the ring, flatten the dough so it's about 1 1/2-inch wide; basically, it'll look like an oval train or NASCAR track. To make the pastry: Place the water, butter, and salt (if you're using it) in a saucepan, and heat over med- ium heat till the butter is melted and the mixture is boiling. Transfer to a mixing bowl, and immediately add the flour. Beat until the mixture is cohesive. Beat in the eggs one at a time, making sure each is fully in- corporated before adding the next. Add the flavor at the end, if you're using it. Spread the pastry along the oval ring, covering it com- pletely; you'll now have a much wider oval ring, though it won't be completely closed in the center; it should still look like a ring. Bake the kringle for 50 to 60 minutes, till it's a deep golden brown. Remove it from the oven, and allow it to cool completely on the pan. To make the topping: First, have the pecans all ready beside the pan of kringle; you'll be sprinkling them atop the caramel as soon as you pour it on. Place the caramel in a microwave-safe spouted cup, if you have one; it's not necessary, but makes it easier to pour. Melt the caramel till it's bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave. Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely. To make the glaze: Stir together the confectioners' sugar, salt, flavor (if you're using it), and enough milk or cream to make a pourable glaze. Drizzle it over the kringle. To serve, cut the kringle in 2-inch slices. Yield: one large (12 x 16-inch) kringle, 20 servings.

Golden Layer Cake

Cake:

3/4 cup unsalted butter
1 1/2 cups granulated sugar
3 large eggs, beaten lightly
2 1/2 cups Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup yogurt, regular, low-fat or nonfat, plain
or vanilla
2 teaspoons vanilla
1/2 teaspoon almond extract

Make sure the butter, eggs and yogurt are at
cool room temperature (68°F to 72°F). Preheat
the oven to 350°F. Grease and flour two 8-inch
round cake pans.

Beat the butter in a large mixing bowl until light.
Gradually add the sugar and continue to beat for
5 minutes. Beat in the eggs, beating all the while,
and beat till light colored. This will take a total
of 5 minutes at the medium speed of a stand mixer,
or the high speed of a hand mixer. Be sure to stop
once to scrape down the sides of the bowl.

In a small bowl, whisk together the flour, salt,
baking powder and baking soda; set aside. Whisk
together the yogurt, vanilla and almond extract
in a cup; set aside.

Using a spatula or large spoon, stir the flour mix-
ture into the butter mixture in the bowl alternately
with the yogurt mixture, beginning and ending with
the flour. Stir by hand only until the batter is com-
pletely mixed.

Divide the batter evenly between the prepared pans.

Bake the cake layers in the lower third of the oven
for 35 minutes, or until until they spring back when
lightly touched in the center, and the edge begins to
pull away from the pan.

Remove the cakes from the oven and cool on a w rack
for 15 minutes. Working with one layer at a time, run
a knife around the sides of the cake to make sure it's
not sticking to the pan, center a plate or flat pan over
the cake, and tilt it upside down. Remove the pan from
the cake, center the cooling rack over the cake, and flip
once more to cool completely. Yield: Two 8-inch cake
layers.

Fudge Frosting:

This thick, deep chocolate frosting is poured, rather
than spread over the cake. As it cools it becomes glossy
and, if you haven't messed with it a lot during the
application, very smooth, a perfect surface for de-
corating.

1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons yogurt, regular, low-fat or
nonfat, plain, vanilla or coffee
1 pound confectioners' sugar
1 teaspoon vanilla

In a medium-sized saucepan, melt the butter over
medium heat. When the butter is melted, stir in the
cocoa and yogurt, and bring the mixture to a boil.
Turn the heat to very low, add the confectioners'
sugar and vanilla, and beat till smooth.

Working quickly, pour about half of the frosting atop
one layer, spreading it around the sides. Center the
second layer over the first, and pour on the remaining
frosting, spreading it evenly to the edge and along the
side of the cake. Yield: Enough frosting for one 8-inch
layer cake.

Caramel Apple Mini Cakes

Cake
2 cups (8 ounces) Whole Wheat Flour,
traditional or white whole wheat
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice or 1
teaspoon apple pie spice
3/4 cup unsalted butter
1 1/2 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
3 tablespoons boiled cider or frozen
apple juice concentrate
1/2 cup applesauce
3 cups peeled, chopped apples
(about 3 apples)
3/4 cup walnuts, chopped

Frosting
5 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
2 tablespoons corn syrup
3 tablespoons milk
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Preheat the oven to 350°F. Grease the wells
of a Pop-Up Pan, or 12 muffin cups.

Whisk together the flour, baking powder, salt,
and spices; set aside. Cream together the butter
and sugar until light and fluffy. Beat in the eggs,
stoping once or twice to scrape the sides and
bottom of the mixing bowl, then mix in the dry
ingredients, vanilla, boiled cider and applesauce,
stirring until evenly moistened. Fold in the apples
and walnuts.

Transfer the batter to the prepared pan. Bake for
20 to 22 minutes, or until a cake tester inserted in
the center comes out clean. Cool the cakes for 15
minutes before turning out of the pan; cool com-
pletely before frosting.

For the frosting: Melt the butter, stir in the salt,
brown sugar, and corn syrup and cook, stirring, until
the sugar melts. Add the milk, bring to a rolling boil,
and pour into a mixing bowl to cool for 10 minutes.
Stir in the sugar, vanilla, and cinnamon. Beat well; if
the mixture appears too thin, add more confectioners'
sugar. Spread on the cakes while the frosting is still
warm. Yield: 12 servings.

Cider-Glazed Harvest Cake

Cake
3/4 cup (1 1/2 sticks, 6 ounces) butter, soft
1 package Mom’s Pumpkin Pie Muffin Mix
4 large eggs
2 cups (7 ounces) grated carrots, lightly
packed
1 cup (4 ounces) diced walnuts or pecans
(optional)
1/2 cup (2 1/2 ounces) diced dried pineapple,
or drained crushed pineapple (optional)
3/4 cup (6 ounces) water

Cider Glaze
2 tablespoons boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar

For the cake: In a medium-sized bowl, beat
the butter until it’s soft and fluffy. Add half
the mix, and stir until well-blended. Add the
eggs one at a time, beating well after each
addition. Stir in the carrots, nuts, and pine-
apple. Add the water 1/4 cup at a time alter-
nately with the remaining mix, stirring until
well-blended.

Spoon the batter into a lightly greased 9- to
10-cup bundt-style pan. Bake the cake in a
preheated 350°F oven for 55 to 65 minutes,
until a cake tester inserted into the center
comes out clean. Let the cake cool in the pan
for 15 minutes before turning it out onto a
rack to cool completely. When cool, place it
on a serving platter, and drizzle with cider
glaze, or dust with confectioners’ or glazing
sugar.

For the glaze: Stir all of the ingredients to-
gether, adding additional sugar or cream if
needed to make the glaze the consistency of
molasses. Drizzle the glaze over the top of the
cooled cake. Yield: 1 cake, 18 servings

Chocolate Whoopie Shells

Shell Cakes
1/2 cup (3 1/4 ounces) shortening
1 cup (7 1/2 ounces) brown sugar, packed
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons (1 1/8 ounces)
natural cocoa
2 cups (8 1/2 ounces) Unbleached All-Purpose
Flour
1 cup (8 ounces) milk

Filling
1 cup (6 1/2 ounces) shortening
1 cup (4 ounces) confectioners' sugar
1 1/3 cups (4 ounces) marshmallow creme
heaping 1/4 teaspoon salt dissolved in 1 table-
spoon water
1 1/2 teaspoons vanilla extract

Preheat the oven to 350°F. Lightly grease your
shell pan.

For the cakes: In a large mixing bowl, cream
together the shortening, sugar, egg, baking
powder, baking soda, salt, and vanilla. In a
separate bowl, whisk together the cocoa and
flour. Add the dry ingredients to the shortening
mixture alternately with the milk, beating until
smooth.

Using a scoop or spoon, drop 1 1/2-ounces or 3
tablespoons of cake batter into each shell and
spread evenly with greased fingers. Bake for
about 10 to 12 minutes. Remove from the oven
and let cool in pan for 5 to 10 minutes before re-
moving from the pan and onto a rack to cool
completely.

For the filling: Beat together the shortening,
sugar, and marshmallow, then stir in the salt
and vanilla.

Assembly: Spread half of the shell cakes with the
filling; top with the remaining cakes. Yield: 20
shell cakes, 10 assembled "pies".

Fresh Berry Tiramisu Cake

Sponge cake
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
6 large eggs
1 cup (7 ounces) sugar
1/2 teaspoon almond extract

Syrup
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
2 whole cloves
3/4 cup (5 1/4 ounces) sugar
3/4 cup (6 ounces) water
3 tablespoons (1 1/2 ounces) Grand Marnier or
orange juice

Filling
1 pound mascarpone cheese
2 tablespoons orange zest
1 cup (8 ounces) whipping cream
1/2 cup (2 ounces) confectioners’ sugar
2 quarts berries: raspberries, blueberries, straw-
berries or any combination you like

Preheat the oven to 350°F and lightly grease, or
line with parchment, a 13 x 18-inch half-sheet
pan or two 9-inch square pans. Using two 9-inch
squares will give you slightly thicker cake layers
and one more pan to wash; using a half sheet
pan has some trim waste, but there’s less dish-
washing involved.

To make the cake: Whisk together the flour,
baking powder and salt, set aside. Combine the
eggs, sugar and almond extract in a large mixing
bowl. Beat with an electric mixer at high speed
until thick and lemon-colored, about 5 minutes.
Sprinkle one third of the dry ingredients over the
egg mixture, and fold them in with a whisk, taking
care not to deflate the batter. Repeat twice more
with the remaining dry ingredients, then pour the
batter into the prepared pan(s). If you’re using
two 9-inch square pans, divide the batter evenly
between them. Bake the cake in the preheated
oven for 20 minutes, or until the top springs back
when lightly touched with a finger. Remove the
cake from the oven and run a knife around the
edge of the pan while still warm. Place the cake
on a rack to cool completely before taking it out
of the pan.

To make the syrup: Combine all the syrup ingredients
and bring the mixture to a simmer, stirring occasionally
until the sugar dissolves. Once the mixture is clear,
remove the syrup from the heat, strain it, and allow
it to cool to room temperature.

To make the filling: Place the mascarpone in a mixing
bowl, and stir in the orange zest. Add the whipping
cream a third at a time, stirring between additions
until the mixture is smooth. Stir in the confectioner’s
sugar.

To assemble: Flip the cooled cake out of its baking
pan or pans onto a piece of parchment paper. If you’ve
baked on parchment, peel the parchment off the back.
Pull the paper straight back, keeping it parallel to the
surface of the cake; this will discourage any bits of cake
from coming off with the paper. Slice the cake in half
down the middle, to make two roughly 9 by 13-inch
rectangles. Trim the rectangles to make 9-inch squares,
and set aside the excess to use for another purpose.
If you’ve used two 9-inch square pans, flip the cooled
cakes out of their pans and peel the parchment off the
bottoms. Place one of the 9-inch squares in the bottom
of a lightly greased 9-inch square pan. Using a pastry
brush, generously soak the cake with 1/2 cup of citrus
syrup. You’ll need to dab the syrup on, let it soak in for
a few minutes, then repeat the process. After the cake
has been soaked, place a single layer of berries over the
cake. Spread half the mascarpone filling over the berries,
then place the second square of cake on top. Soak this
layer of cake with syrup as you did the first. Spread the
remaining filling over the cake layer, then place the
rest of the berries in an attractive design on the top.
Refrigerate the cake for at least an hour before serving.
Yield: one 9-inch cake, 16 2-inch squares.

Pumpkin Ginger Swirl Cake

Pumpkin Spice Cake
1 cup (4 ounces) finely chopped pecans
or walnuts (optional)
1/2 cup (1 ounce) confectioners' sugar
(to sprinkle on towel you are going to roll cake in)
4 large eggs
1 cup (7 ounces) sugar
3/4 cup (7 1/8 ounces) pumpkin
1 tablespoon lemon juice
3/4 cup (3 ounces) Unbleached All-Purpose Flour
1 tablespoon corn starch or potato flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove or allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Filling
1 package (or 5 sheets) unflavored gelatin
1/2 cup (4 ounces) cold water
2 (8 ounce) packages cream cheese, at room
temperature
1 teaspoon vanilla
1 1/2 cups (6 ounces) confectioners' sugar
1/4 cup (1 5/8 ounces) finely chopped candied
ginger plus 1 tablespoon for garnish

Preheat the oven to 375°F. Prepare a 10- x 15- x
1-inch jelly roll pan by lightly greasing and
flouring it, or by lining it with parchment paper.
Sprinkle the pan with the nuts if you are using them.

Place a clean towel on a table and sprinkle with con-
fectioners' sugar.

For the cake: In a large mixing bowl, beat the eggs
until light and pale yellow-colored. Add the sugar
a bit at a time and continue beating until the sugar
crystals dissolve and the mixture is pale yellow and
thick. Gently whisk in the pumpkin and lemon juice.
Sift the dry ingredients together, then gently fold
into the batter. Pour the batter into the prepared pan
and level it with a spatula. Bake for 15 minutes, until
the cake springs back when touched in the center. Re-
move the cake from the oven and flip it over onto the
towel that has been sprinkled with powdered sugar.
Use the towel to roll the warm cake into a log from
one short end to the other. If you will not be filling
the log soon, wrap the log in plastic wrap so it does
not dry out. Cool.

For the filling: Sprinkle the gelatin over the water
and let sit for 5 minutes. Using the lowest setting on
your microwave in 10 second intervals, warm the mix-
ture until the gelatin dissolves. Set aside to cool
slightly.

Beat the cream cheese until no lumps remain. Add
the vanilla, confectioners' sugar, and minced ginger.
Add the gelatin while continuing to beat the mixture
at low speed. If the mixture is very soupy, refrigerate
for 1/2 hour to firm up slightly.

Assembly: Gently unroll the log. Place a mound of
cream cheese filling under the first curl to make a
round center. Spread most of the remaining filling
layer over the cake, stopping 1 inch before the end.
Roll up and place on a serving plate. Use the extra
filling to pipe a decoration or smooth over the log
as frosting. Sprinkle with more candied ginger. Re-
frigerate for several hours or overnight before
serving. Yield: 1 cake, 16 servings.