Friday, April 19, 2019

My Easter Dessert Suggestion

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

The best part of holidays for me is ... the food. It's so enjoyable to share a wonderful meal with friends and/or family, and this year for Easter we're going traditional with a spiral ham, deviled eggs, honeyed carrots, rolls, and at least one more fresh veggie. We'll see what's at the store tomorrow.

But my favorite part of the meal is the dessert.  Okay, I've got a sweet tooth. This year, I'm leaning toward cake. My upcoming book, The Best From Swans Nest, a Lotus Bay Cookbook, has ten cake recipes and five frosting recipes. YUM! I'm leaning toward making spice cake with maple frosting. (That maple frosting also takes great with carrot cake or hummingbird cake. Yum-yum!)

Spice Cake
¼ cup butter or ½ cup shortening
1 cup granulated sugar
½ cup dark-brown sugar, packed
4 eggs
½ cup milk
½ cup molasses
2¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
⅛ teaspoon cayenne pepper

Preheat the oven to 350ºF (180ºC, Gas Mark 4). Butter and lightly flour two 8-inch round cake pans. Cream the butter or shortening and slowly add the two sugars, beating until light and fluffy. Beat in the eggs, then add the milk and molasses, beating thoroughly. In another bowl, mix together the remaining ingredients and add to the wet mixture, beating until well blended. Pour the batter into the pans and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack.

Frost with your favorite cream cheese or buttercream frosting. Also tastes great with maple or caramel frosting, or sift confectioners’ sugar over the top.

Yield:  6 to 8 servings

Maple Buttercream Frosting
1 cup (2 sticks) butter, softened
2¾ cups confectioner’s sugar
2 tablespoons brown sugar
2 tablespoons maple syrup
¼ cup chopped walnuts

Place the softened butter in a large bowl. Beat with an electric mixer for 30 to 40 seconds until whipped. Scrape the sides of the bowl. Sift the confectioner’s sugar into the bowl. Beat with an electric mixer for 30 to 40 seconds. Scrape down the sides of the bowl and add the brown sugar and maple syrup. Beat for 2 to 3 minutes or until the mixture is fluffy, scraping the sides of the bowl as needed. Stir in the walnuts until just until mixed and spread on the cooled cake.

Yield: 3 cups

THE BEST FROM SWANS NEST arrives on May 14th. Pre-order your copy now!

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