Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Biography

Source(google.com.pk)
The Lady Baltimore Cake is a Southern specialty variations. A favorite wedding cake, this mountainous cake is a white cake topped with a boiled or "Seven Minute Frosting." What makes the cake so distinctive is the combination of chopped nuts and dried or candied fruits in its frosting.
Historians have not been able to find any recorded mention or recipe for the Lady Baltimore Cake until 1906 when it began showing up in newspaper articles. Who actually invented or first made this cake is a matter of dispute. Following are some claims:

(1)  Owen Wister (1860-1938), a popular novelist, picked Charleston, South Carolina, as the setting of his new romance novel. He modeled the central character, Lady Baltimore, after one of the city's former belles, Alicia Rhett Mayberry. In the novel, Lady Baltimore created a cake also called "Lady Baltimore."  Wister's description of the cake sent readers of his novel scrambling to find the recipe, which had not been created yet. In his novel, Wister wrote:

According to historians, Florence and Nina Ottelengui, who managed Charleston's Lady Baltimore Tea Room for a quarter of a century, developed the cake toward the end of the nineteenth century from a version of the common "Queen Cake" of that period; They are said to have annually baked and shipped a cake to Owen Wister. At Christmastime, they shipped hundreds of white boxes carrying tall, round fragile gift cakes to all parts of the country.

Prepare 2 or 3 (8-inch or 9-inch round cake pans) by lightly greasing the pans with vegetable shortening, then lining the inside of the pans with parchment paper, and then lightly grease with vegetable shortening the top of the parchment paper. Then dust the inside of the pans with flour. NOTE: The older versions of Lady Baltimore Cake were made with two (2) layers, but most of today's version are made with three (3) layers - your choice.

In a bowl, combine the cake flour, baking powder, and salt; set aside.
In another bowl, combine the milk and vanilla extract; set aside.
In a large bowl of your electric mixer, cream together the vegetable shortening, butter, and sugar until light and fluffy.
With the mixer on low speed, add about 1/3 of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add approximately 1/2 of milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the remaining flour mixture, and stirring just until blended. Set aside.

In a mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold approximately 1/4 of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Spoon the batter into the prepared cake pans; smooth the tops. Bake approximately 30 to 35 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.

Remove from oven and place the cake pans on wire cooling racks to cool for 10 to 15 minutes; remove from the cake pans and place the cake layers on the wire cooling racks to finish cooling.
Prepare Meringue Frosting.
Prepare Fruit-Nut Filling. Add approximately 1/4 of the prepared Meringue Frosting to the Fruit-Nut mixture; gently stir to combine.
Using a spatula, spread the Fruit-Nut Filling evenly between the cake layers as you put the cake layers togeher. Spread remaining Meringue Frosting on sides and top of cake.

Meringue Frosting Recipe:
2 egg whites
1 1/2 cups granulated sugar
2/3 cup water
1 teaspoons light corn syrup
1 teaspoon pure vanilla extract

In a large mixing bowl using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
In a small heavy saucepan over medium heat, combine sugar, water, and corn syrup. Cook, stirring frequently, until sugar has dissolved and syrup is clear. Increase heat to high and bring syrup to a boil. Boil without stirring until syrup reaches 248 degrees F on a candy thermometer, approximately 5 minutes. Remove from heat.
With the mixer at medium-high speed, pour the hot syrup slowly, in a thin steady stream, into the previously beaten egg whites. Add vanilla extract and continue beating until the mixture is cool, thick, and shiny, approximately 10 to 12 minutes.

Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.
Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.

I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.

Baking preserved fruit into a cake is said to have originated around the Twelfth night celebration. This is the night before the last day of Christmas celebrations according to the Christian faith, and often a “Twelfth cake” was made to celebrate, incorporating any leftover Christmas pudding into the cake mix. Over time, as exotic fruits became more readily available, fruit cakes became more elaborate and often used as table centerpieces, with their decorations becoming more glamorous – think sugar-frosted whole fruits and satin ribbons.

Historically throughout Europe, dried fruit has been used in many bakes, not just Christmas cakes – for example German stollen or Italian panforte could be described as versions of a cake with added candied fruit. In the Caribbean, black cake is a still popular cake made with dried fruit soaked in rum, often over a long period of time, making for a really dark, rich and heavy cake. Mine’s not quite as intense as this – in fact it could really be called “Fruitcake for sissies” – but when it tastes this good who cares?
Merry Christmas from Bee’s bakery!

Bee’s unbelievable Christmas cake recipe
This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake.
Leave enough time to soak your fruits overnight before making and baking – it makes all the difference.
Store your fruitcake wrapped in parchment and then foil – it’ll keep for around six weeks in a clean tin.
Don’t feel you need to feed your cake with alcohol – by pre-soaking the fruit and choosing lighter and more flavoursome fruits, there’s no need to add extra the booze, in my opinion.

5 tablespoons of liquid – for example a mixture of orange and cranberry juice, cool black earl grey tea or if you’re super keen, brandy or another spirit
900g dried fancy fruits like apricots, dates figs, prunes, glacé cherries, dried blueberries, and candied peel, chopped into 1cm pieces.
500g of your choice of dried vine fruits like blackcurrants, raisins, sultanas (those giant California flame raisins are great) or cranberries – lots of different colours are greatThe zest and juice of a large orange
and a big lemon
350g soft butter, at room temperature
300g of soft brown sugar – a combination of light brown and darker muscovado works well –again, use more of the former if you want a light sponge, and more of the latter if you want a bit more colour.
5 large free-range eggs
100g ground almonds
150g shelled and roughly chopped nuts – I especially love pecans, but hazelnuts or almonds are good too, and less expensive.
1 tsp baking powder
350g plain flour (a mixture of white and wholemeal is great)
The night before you bake your cake, warm your liquid by simmering in a small pan (do not boil it), then pour over all of your dried fruit and zest in a bowl. Mix thoroughly and leave to cool and soak overnight – your fruit will be juicy and plump in the morning – perfect for baking. Leave your butter out of the fridge overnight too, to soften up.

On the day, pre-heat your oven to 160°C/325°F and double-line a round 20cm baking tin with parchment, leaving a couple of cm sticking out of the top. Combine your soft butter with the sugars in a food mixer or, if you’re working on toning up your biceps, go for it by mixing by hand in a large bowl. Cream until a light fluffy mixture forms – it’ll be lighter in colour than what you started with – the fluffier the better.

Crack in the eggs one at a time, with a little spoonful of the almonds each time to stop the mixture curdling. Once combined, add in the flour, baking powder and the remainder of the ground almonds, plus the nuts, and mix until just combined. Then add in the pre-soaked fruit – there shouldn’t be much liquid left at the bottom of the bowl, but do add in any dribbles that are left. Mix well, scraping down the sides of the bowl to make sure everything is combined.

Pour the mixture into your cake tin and ensure the top of the mix is flat, so you get a nice evenly-topped cake. Bake for one hour, then turn the cake around (in case your oven has any hot spots), reduce the temperature to 150ºC/300ºF and bake for another hour. Check the cake to see whether it’s done by inserting a skewer or the tip of a thin-bladed knife – when its done, there might be a couple of crumbs sticking to the knife, but there should be no raw mixture. It might need up to another 30 minutes depending on your mixture.
Leave the cake to cool inside the tin so that it keeps its shape, and when ready to serve, either dust a little bit of icing sugar on the top, or cover in marzipan and decorate however you like best! It also keeps really well, so I tend to bake my Christmas cake in early December before things go completely mad at the Bakery with Christmas orders.

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

 Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu