Ciambellone..... Italian coffee cake

Family favorite!
UPDATED

In our house it's not Christmas unless you make Ciambellone.

I loved making this and I know this will be a well received...Yummy, light and just the right cake to top off a meal..Coffee or tea anyone? 11/29/11

 Bringing out the Italian in me...Love this Italian Coffee cake and I think you will too!!!

The holidays bring to mind lots of favorites ..An old favorite that I remember eating at my Aunt Anna's was Ciambalone . It was the favorite Italian coffee cake.. Ciambalone and Biscotti were two of her best recipes..

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I looked and looked and couldn't find her recipe but I found one that seems to be very similar to hers.. It was in a very old cookbook from a Junior Women's club I belonged to..Lots of Italian ladies contributed to it so this is as close to Aunt Anna's that I can get.It's in the oven now!!!  Happy Baking!

Ps.  I’m somehow thinking hers may have had wine in the recipe or WINE WAS ON HER TABLE!

4 cups all purpose flour
4 tsp. baking powder
1 tsp. salt
1 + tsp. anise seed or anise or orange flavoring(I love anise)
1 cup sugar
5 eggs
5 tablespoons butter or margarine
1 cup milk
rind and juice of 1 large orange
1/2 cup chopped walnuts
**1/2 cup diced maraschino cherries ( I used a whole jar)

Note:  I felt that this recipe could use more cherries and a little coarser walnuts..Having said that my opinion is that this is a great cake to serve and it is not too sweet..Just perfect! A cup of Java by its side!!   Enjoy!

Note:  Don't Overmix
Beat softened butter (or vegetable shortening) at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking. Add eggs, one at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.


Mix eggs, shortening, sugar,salt, rind of orange and its juice
Add dry ingredients alternating with milk
Fold in cherries and nuts and mix with a wooden spoon until blended
Pour into greased and floured 2 qt. tube pan( I used Bunt pan)
Bake 375 degrees for 1 hour..

Cool in pan for 20 minutes on cooling rack.  Turn over and cool completely before slicing.

I'm nut sensitive so it's More cherries and walnuts if you like.

New photo 8/14/2022

From my kitchen to yours,

Chiffon cake

Hi everyone and fall is in the air some days and some days we'll be still getting full sunshine and warm weather.  I can easily put myself in a baking mood when there is a crisp nip in the air so today I decided after seeing my friends Chiffon Cake on my Facebook Group page.

  Note:  Yes I have a page called We like to bake and cook group.  It's a very creative food group and we share photos of what we make and recipes.  We even share some gardening tips and photos.  Check us out we'd love for you to join the group.

On on to the recipe.  Anne is an excellent baker and cook so I knew her recipes would be good.  Also she is the kind of person that's honest about her recipes and we all like that.  

I'm hoping you can see the recipe clearly since I didn't re-type it.  If you can't see it well try enlarging it.  

It's delicious alone with some powdered sugar sprinkled or with some fresh berries and cream..Enjoy!

We loved it!!!!

Note:  Do  not spray pan....Also I used a bundt pan and it was difficult to remove.  My suggestion is as Anne did say use a spring form pan for best removal.  

I'm no Lidia but I had to make her Italian Rum Cake!

Moist, creamy and absolutely delicious is how I'd explain this easy Rum cake.  There are a few steps to it and I didn't have any problem with making it.  I used a 13 x9 inch pyrex dish to make it in.  Chill before serving!

Note:  I sent hubby to the store for Lady fingers!!! He brought me home 1 box with approximately 20 small lady fingers so my finished product was not as full as Lidia's.  Lots of cream but not as much cake. Note: You can purchase lady fingers in the specialty isle of your grocery store.  Italian Grocery Store for sure!

Happy Baking and Cooking from my kitchen to yours,
  M.J.

Lidia’s Italian Rum Cake (Zuppa Inglese)

Most Rum cakes are made with sponge cake but Lydia used ladyfingers (Savoiardi) cookies.  It makes it much simpler.

Easy pyrex dish .  I would try a trifle bowl next time.

            Ingredients
2 cups whole milk
1¾ cups sugar
4 teaspoons cornstarch
pinch kosher salt
3 large eggs
2 ounces bittersweet chocolate, finely chopped( I used a dark chocolate Hershey bar and shredded some with grater)
⅓ cup diced candied orange peel( I did not use)
¼ cup rum
2 cups heavy cream, chilled
⅛ teaspoon ground cinnamon
36 savoiardi cookies (ladyfingers)

directions
For the pastry cream

Pour the milk into a medium saucepan set over low heat. Whisk in ¹⁄₂ cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar. Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium- low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.

For the sugar syrup

Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.

To assemble

When you are ready to assemble the zuppa, whip the cream and remaining ¹⁄₄ cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream. To assemble use half of with half of the savoiardi in a 9- by- 13- inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.

From my kitchen to yours,

   adapted from Lidia's Italy       

11/16/12

It won’t last long cake

Hi everyone!  When making this recipe I cut back on sugar to 1 cup.

A new cake recipe.

It's very good. It's moist and it has fruit in it. There isn't anything better than a few ingredients that combined make for a great dessert. In a way it reminded me somewhat of a spice cake.  Personally I would cut back on the amount of cinnamon.

Easy to make cake in a bunt pan or 13x9.  Top with a sprinkle or two of powdered sugar and it makes a great cake to have with a cup of tea or coffee.

Enjoy!

8/24/17

Add caption

IT WON'T LAST CAKE

Ingredients:

3 cups all-purpose flour

1 1/3 cups vegetable oil

11/2 cups white sugar

3 eggs, beaten

1 cup crushed pineapple with juice

1 cup maraschino cherries

2 cups mashed bananas

1 cup chopped pecans or walnuts

1 1/2 teaspoons vanilla extract

2 teaspoons baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon salt
Powdered sugar(optional)

Directions:

Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F.

Mix all the ingredients together. Pour into prepared bundt pan.

Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Adapted from Allrecipes

From my kitchen to yours,

♥   ♥ 

Yum Yum Cake

10/7/11

Years and years ago I made this and almost forgot about how easy and yummy(I guess this is how it got its name) this dessert is..Using a cake mix and some toppings you can serve a number of people and have leftovers...  Enjoy!! Happy Baking 

1 yellow cake mix (make according to directions)
Cookie sheet( I used a large cookie sheet) 12 x 17 3/4
Bake 350 degrees approximately 20 minutes
Bake and Cool

Topping
1 large container Cool Whip
1- 8 oz. cream cheese
4 oz. vanilla instant pudding
2 cups milk (I used skim and it worked out fine)
1 large can crushed pineapple drained

Beat all ingredients except crushed pineapple for alt least 5 minutes until smooth. Set aside

Spread crushed pineapple on cooled cake..then top with Cool whip, cream cheese, instant pudding mixture.  Refrigerate until ready to serve..

Optional coconut, chopped nuts.. Note:  You may want to toast the coconut..I didn't though.

It's ready to serve...I may serve some fresh fruit with it..We'll see.

Top with the whipped topping mixture and Refrigerate for several hours to set.

10/7/11



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Yummy Key Lime Cupcakes!

Key lime pie is one of my favorites so I had to try this similar cupcake recipe I found in Family Circle Magazine.  I doubled the recipe since the original was to be made in a mini cupcake pan and made regular size cupcakes to own liking.  I iced them with a light cream cheese icing and a sprinkle of green sugar or a lime piece. New cupcake flavor and a nice spring and summer must make.

Happy Baking from my kitchen to yours,

 

M.J.

5/10/12

Here is the single recipe:

1 cups flour
1 tsp. baking powder
6 tsp. softened butter
1/2 cup plus 2 tablespoons sugar
1 egg
1/4 cup Key lime or regular lime juice

Heat oven to 350.  Line muffin pans with foil or paper liners

In a medium bowl, combine butter, sugar and beat until creamy.  Add egg beating well.  Add flour mixture and Key Lime juice. Bake approximately 17 minutes until lightly browned.  Cool

Cream cheese Frosting:

1 to 2 cups confectioners' sugar
2 tablespoons softened butter
4 oz. softened cream cheese
1+tablespoon key lime juice (optional) You could use milk as well.  (Watch amount! start with a little at a time depending on desired consistency).

Beat butter and cream cheese until blended add confectioners' sugar and lime juice. Add more lime juice one tablespoon at a time.

5/10/12

Salted Butterscotch-banana Bundt cake (New recipe)

Recipes galore! Keep checking in to see what’s baking or cooking in my kitchen.  


Today was a free day so I decided baking would be a priority. I do love to bake and when I get in the mood you can't stop me. I was planning on baking the above cake but once it was done I went on to bake several more.

I'm visiting Mom next week and she loves all the meals and sweets I take to her so along with a social we will be going to tomorrow I figured I'd bake a few cakes. As in three!

This was the first and it's a new recipe that I found in Woman's Day magazine.  There are so many good recipes posted in magazines and although the internet is handy I love browsing magazines more.  Yes MORE!

5/15/15

I'm going to see if I can copy this recipe as is with my camera. If it isn't clear I'll type it for you.

FYI;  The other two cakes are a Pineapple Coconut Cherry Cake with cream cheese icing and a Chocolate/Cherry Cake with butter cream icing and garnished with toasted almonds.

Whoopie Pie Cake

I was craving cake and this recipe looked easy enough. Chocolate cake, creamy filling that will seep over and out the edges..........with a top that's frosted.

Oh my this will certainly satisfy my craving for sure. A Giant Size Whoopie Pie...

After looking through my pantry I couldn't find a Devil's Food Cake mix but I did have a German Chocolate cake mix so I decided it would be fine.  No running out to the store for me.  Leg is still hurting and the weather is nasty so it will do...  It's a lighter chocolate in color cake but I thought I'd frost it  with homemade darker chocolate frosting.  I'm only going to frost the top so the amount below was enough for the top.  If you want to frost the whole cake then double the frosting recipe.  Enjoy!

I'm feeling really good about this cake....YUMMY!

8/22/16

Whoopie Pie Cake

1 chocolate cake mix prepared according to box directions and pour into prepared two 9 inch cake pans and bake for time specified on box.
*I used a German Chocolate Cake mix
Homemade frosting or
1 can milk chocolate frosting(optional)

Filling::
1- 8 oz cream cheese softened
4 T butter softened
2 1/2 cups confectionery sugar
1 -8 oz tub cool whip thawed

Using an electric mixer Blend cream cheese and butter until smooth, add confectionery sugar and mix well.  Fold in cool whip then refrigerate.

After cakes have baked allow them to cool completely.  

Once cakes are cooled place one on a large plate or platter. Place by heaping spoonfuls the filling in the center of the cake then press the top on and then if you want you can smooth out the sides. I did not I wanted it to start to ooze out the sides. YUM

Frosting:

4 T Cocoa
4 T softened butter
2 cups confectionery sugar
1/4 cup + 1 T milk ( the consistency should be just soft enough to spread)

With an electric mixer in a bowl place cocoa and soft butter.  On a slow speed start to mix until cocoa and butter are mixed together well.  Add sugar a little at a time along with milk beating until soft but not a runny consistency.


or you can take a short cut and frost with container of milk chocolate frosting.


Enjoy!!

Happy Baking from my kitchen to yours!

4/8/16copyright2016iliketobakeandcookblog

Butter cake with strawberries and cream center

Happy Mother's Day!

A great cake....My mom's recipe that I have used for years.  Enjoy and a blessed and happy day to all.  I'm planning on relaxing and enjoying some time playing with my flowers.  I love this day...especially since we seldom go out to eat and I get to play in the garden.

I hope you can enjoy your day the way it pleases you. 

Love, M.j.

Ingredients:
2/3 cup softened butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3 cups unsifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups milk



Cream butter, sugar, eggs and vanilla on high speed until fluffy.  Add dry ingredients slowly alternating with milk.    Start and end with dry ingredients.  Mix on low speed.  

 Grease well and flour a bundt pan or a 13x9 inch baking pan.  Bake 350 degrees approximately 40 to 45 minutes in 13 x9 in pan or approximately 50 minutes in a Bundt pan.   Test with toothpick in center for doneness.  Depending on your oven it can take a little more or less.  Do not overbake. 

Icing:

1 box confectionery sugar (10 x)
1 tsp. vanilla
1/2 cup butter softened
milk until desired consistency.  Should be on the thick side but easy to spread.


In a large bowl place softened butter and vanilla, add sifted sugar and slowly add milk. If using bundt pan slowly cut in half horizontally. Spread on half of  cooled cake.   Place sliced strawberries pushing slightly into icing.  Top with other half of cake and top with fresh whipped cream or Cool Whip.  Enjoy!


Happy Baking,

My Hawaiian Pineapple Birthday Cake!!!!!

 This is a great cake and topped with toasted coconut.  Yummy!

You can go wrong with this cake.....it's loaded with lots of pineapple and coconut.

 It's hubby's Birthday on Tuesday and we are celebrating his BD next Saturday with a family dinner.

Today I decided to bake one of his favorite type cakes that would include pineapple and I'd bake it especially for him.    He loves pineapple and coconut so this is his kind of cake! I used a cake mix so this was an easy to do delicious cake that didn't take hours to make. Filling it with lots of pineapple and coconut and topping it with either fresh whipping cream or Cool Whip. This cake was moist, tender and made us feel like we were in the tropics even though it's very damp and cold outside!

 They say Hurricane Sandy is hitting the coast right now.  Prayers to all in harms way!

Next Saturday we'll have another cake but since most of our grandchildren prefer Chocolate or Vanilla it'll be tailored to their taste.  Today it's all 4 him!  We are blessed!!

1 Duncan Hines Pineapple Cake mix (bake according to directions)
1 regular(8 oz) size Cool Whip (Note:  I only covered the top half with the Cool Whip)
1 can (21 oz)pineapple pie filling
1/2 cup toasted coconut
Maraschino cherries
sliced bananas (optional)

Bake Cake and Cool Completely (I used a Bundt Pan)
Cool Completely.  Did I say Cool?  Make sure because it will be easier to cut.

After cake is completely cooled using a large serrated knife cut lengthwise.

Carefully slice cake with a serrated knife across thru center (it's easy) Make sure cake is completely cooled!

After the cake is filled place top of cake on it and cover the top with Cool Whip and garnish with fruit as desired.

Place about 3/4 of can of pie filling in center
Top with other half
Cover top of cake with Cool Whip
Garnish with toasted coconut, maraschino cherries.  You can add some slice bananas if desired right before serving (they do brown quickly)

Note:  You can use heavy whipping cream instead of cool whip.

If using heavy whipping cream, use about 1 pint and add 1/4 cup confectionery sugar and beat until thickened.

Refrigerate until ready to serve. 

Happy Baking from my kitchen to yours,

10/28/12
5/4/13