Tag: cake

Food Wishes Video Recipes: Russian Honey Cake by Gordon Ramsay

Food Wishes Video Recipes: Russian Honey Cake


Let me state for the record that this Russian Honey Cake was probably the best cake I’ve ever eaten, and certainly the best cake I’ve ever made. It’s not an especially fast, or easy bake, but believe me, as you’re enjoying this, there will be no regrets. Not about the effort it takes, at least. The calories might be another story. 

To read the rest of Chef John’s in-depth article about this amazing Russian Honey Cake recipe, please follow this link to become a member. 

Follow this link to get the complete, printable written recipe! 

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 

Carrot Cake Loaf – Southern Plate by Gordon Ramsay

Carrot Cake Loaf


Carrot Cake Loaf

Nothing says Thanksgiving quite like a deliciously moist carrot cake, loaded down with the spices of the season, and topped with a generous portion of cream cheese icing. I love that it is a smaller size, less fuss to ice, and travels easier than a traditional three layer cake. This is a great to take as a hostess gift for the holidays or a special gift for friends, family, or coworkers. This recipe came from my friend, Amanda, who is a kitchen genius. Everything Amanda makes is good, so I know you’ll love this decadent carrot cake loaf as much as we do. 

Ingredients for Carrot Cake LoafTo make the Carrot Cake Loaf, you’ll need: All Purpose flour, sugar, vegetable oil, eggs, vanilla, carrots (grated), raisins, chopped pecans, baking powder, cinnamon, ginger, nutmeg, and salt.

Since we’re making a cream cheese icing, you’ll also need cream cheese, butter, powdered sugar, heavy cream or milk, and a bit more vanilla. Do you have a favorite brand of vanilla? I’d love to hear about it in the comments below! I have this one I love that I can’t get locally anymore so I’m shopping for a new favorite!

Making batter for Carrot Cake Loaf

In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.

Making Carrot Cake Loaf

In another large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. 

Making Carrot Cake Loaf

Add dry ingredients to wet and mix together until fully incorporated. 

Batter for Carrot Cake Loaf

You can use an electric mixer or a spoon. 

Adding in carrots, raising, and pecans to Carrot Cake Loaf

With a spatula, fold in the carrots, raisins and pecans.

Pour this into a greased 9×5 loaf pan and bake at 350 for about 1 hour and fifteen minutes, or until a toothpick inserted in the center comes out clean. Carrot Cake Loaf ready to be iced!

Remove from oven when done and allow to cool for 10 minutes before removing from pan to cool completely.

Icing Ingredients for Carrot Cake Loaf

Now we need to make our Carrot Cake Loaf frosting!

Icing Carrot Cake Loaf

Mix all of the frosting ingredients together, using additional milk if you’d like your icing a bit thinner.

Showstopper Carrot Cake Loaf

Frost the cooled loaf and top with a few extra pecans if you like.

YUM! Carrot Cake Loaf

Enjoy this wonderful treat!

This bread also freezes well and extra pecans on top help keep the icing pretty once you wrap it to freeze. 

Carrot Cake Loaf

Ingredients

  • 1 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 carrots, grated
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Cream Cheese Icing

  • 4 oz cream cheese
  • 1/4 cup butter, unsalted if you have it but salted is fine
  • 1 1/4 cup powdered sugar
  • 1 teaspoon heavy cream or milk
  • 1 teaspoon vanilla

Instructions

  • In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.

  • In another large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. 

  • Add dry ingredients to wet and mix together until fully incorporated. With a spatula, fold in the carrots, raisins and pecans.

  • Pour this into a greased 9×5 loaf pan and bake at 350 for about 1 hour and fifteen minutes, or until a toothpick inserted in the center comes out clean. Remove from oven when done and allow to cool for 10 minutes before removing from pan to cool completely.

Mix all of the frosting ingredients together, using additional milk if you’d like your icing a bit thinner.Frost the cooled loaf and top with a few extra pecans if you like. Enjoy!

Notes

This Carrot Cake loaf freezes well. 

See all of my quote pictures by clicking here or following me on Instagram.


Yum



Mama Reed’s Vanilla Wafer Cake Recipe by Gordon Ramsay

Mama Reed’s Vanilla Wafer Cake Recipe


Mama Reed’s Vanilla Wafer Cake Recipe

Sometimes I post things and it actually worries me that you might live your life without trying a particular recipe. Like my Chicken Stew, Apple Dapple Cake, or Banana Pudding. Well today I’m adding Mama Reed’s Vanilla Wafer Cake to that list. This cake is the kissing cousin of my Apple Dapple Cake. They come from a different branch of the family but chances are if you have the good sense to like one of them, you’ll like the other as well.

My mother got this recipe from her grandmother, Mama Reed. Mama Reed had an expansive array of recipes but this cake was my mother’s favorite by far. When she married my father, this was the first recipe she asked for to use in her own kitchen.

Mama Reed was known for her cakes and her large scale baking. Of course back then they didn’t think of it that way, she had ten kids so small scale baking was certainly out of the question. During the winter when family was expected to visit, Mama Reed would start baking cakes a few days ahead of time and due to space constraints in the house, she’d set them out on tables on the screened in porch covered in towels to keep for the few days until company arrived. This cake is sturdy but very moist and would no doubt have been carefully set out along with the best of them. My mother says this is a great cake to take places as it is more stable than others so it travels very well. It can also sit under a cake dome for a week and still be moist. Trust me, the only way we know this is from the times Mama made more than one!

Okay so basically, I am assigning this cake as homework because I just know you’re are going to love it. Now y’all know I have a teaching degree (Home Ec) that I’ve never got to put to good use so I’m gonna get my fork ready and my red pen out and wait on your to turn in your assignments!

Ingredients for Mama Reed’s Vanilla Wafer Cake Recipe

You’ll need: eggs, coconut, milk, vanilla wafers, sugar, and nuts

(we use pecans -pronounced puh-kahns)

Crushing Nilla Wafers For Mama Reed’s Vanilla Wafer Cake Recipe

Place vanilla wafers in a large sealable bag and crush them with the rolling pin or any other stress relieving device.

I like to do this with a rolling pin that I *think* belonged to my great grandmother. Think? Yup, think. It could go either way. 

You see, Lela had this rolling pin which she had used for years, as long as my mother and her sister could remember. After Lela passed away, both my mother and my aunt asked my grandmother about possibly having “Granny’s” rolling pin. My Grandmother was uniquely practical (sometimes in rather humorous ways) and not wanting to disappoint, she went to an antique store and bought another one just like it, thereby having a rolling pin to give to each daughter.

They didn’t realize this until years later when Mama mentioned something about having Granny’s rolling pin and her sister looked quite confused as she said that she was the one who actually had Granny’s rolling pin. Upon talking to my Grandmama she said “Weeeeellllll now, I hated for one of you to have it and not the other so I just bought an extry”.

Gotta love my family…

Crushed Wafers for Mama Reed’s Vanilla Wafer Cake Recipe

Crush your vanilla wafers like this.

Mixing Up Mama Reed’s Vanilla Wafer Cake Recipe

Beat up your eggs well and coarsely chop your pecans…

Batter For Mama Reed’s Vanilla Wafer Cake Recipe

Then toss all ingredients into a mixing bowl and mix until well blended, about two minutes should be more than enough. Until it looks like this. You can do this with an electric mixer or a spoon.

Now if y’all don’t dip a spoon in that and take a bite then something is wrong with you!

In Pan For Mama Reed’s Vanilla Wafer Cake Recipe

Pour into a greased and floured tube pan.

(I just dip a paper towel into some shortening and smear it all over the insides of my pan, then put a few tablespoons of flour in and turn my pan while patting it a bit until the flour has coated the inside. Then I hold it over the trash can upside down and pat it until the excess falls out)

Bake at 350 for one hour.

Mama Reed’s Vanilla Wafer Cake Recipe Baked up!

Oh my goodness gracious, don’t we all just love Mama Reed now?

A Slice Of Mama Reed’s Vanilla Wafer Cake Recipe

Serve to Vanilla Wafer Cake to happy people! (If they weren’t happy before, they will be now!)

Mama Reed’s Vanilla Wafer Cake

Ingredients

  • 6 whole eggs
  • 3.5 oz can of coconut if you use bagged sweetened flaked coconut, just use 1 cup – don’t use frozen
  • 1/2 cup milk
  • 12 ounce box vanilla wafers Mama says don’t use generic ~eyeroll~ I’ll do a “no comment” on that one coz y’all know what I do…
  • 2 cups sugar
  • 1 cup chopped nuts we use pecans

You might also enjoy:
Mama Reed’s Tea Cakes

Dear friends,

Thank you so much for taking the time to leave your wonderful comments. Comments are everything to me when it comes to Southern Plate, absolutely everything. When you comment, you give me a chance to “meet” you, to know you’re out there. You turn this into a conversation for me rather than just me talking to the wind and I can’t tell you how much they mean to me. For each of you who take the time to read Southern Plate, thank you so very much. For each of you who take the time to comment, that thanks goes double!! I just love y’all, I really do!

Gratefully,

Christy 🙂

Click here to follow me on Instagram

 

 


Yum



Proudly powered by WordPress