Tu bi’Shvat Cake

.

  • 1 c flour
  • dash of salt
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (opt)
  • 1/8 teaspoon ground cloves Opt…or 2 t vanilla which I prefer
  • 1 heaping cup diced dried fruits, (blueberries, cherries, cranberries, raisins, or figs, pineapple, apricots, papaya, peaches)
  • 1 heaping cup pecans, walnuts, or other nuts
  1. Preheat the oven to 325 ºF (150ºC).  Grease well the bottom and sides of a 9 inch loaf pan or 8 x 8 square pan.
  2.  Mix the eggs and spices in a large bowl. Mix in the flour/salt combo a small amount at a time and continue mixing until there are no lumps.
  3. Stir in the fruits and nuts.
  4. Bake for 60 minutes.

 

With a sturdy bread knife carefully cut into slices while still warm and still in the dish. Remove to board.  let cool.  Wrap the slices in wax paper and then in a plastic bag. Keep in the frig.

 

~ adapted from The Book of New Israeli Food by Janna Gur.

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Bavarian Cream Pudding

This is an excellent cake filling, if the whipping cream is omitted.

Ingredients: 

2 T unflavored gelatin (2 envelopes)

1/2 c cold water

4 egg yolks

2/3 c sugar (only 1/2 c if not adding whipped cream)

1 pinch salt

2 c milk

1 t vanilla

2 c whipping cream

 

Directions: 

1.  in med bowl, whisk yolks, sugar and salt.

2.  in small bowl, stir gelatin and cold water.

3.  In med saucepan, bring milk to a boil.  Turn heat off.  Stir in a small amount of milk into the yolk mixture, then stir the yolk mixture into the hot milk til well blended and thickened.  Strain if needed.  Whisk in the gelatin and vanilla.  

4.  When mixture is cooled to room temp, whip the cream to stiffness and fold in.  Chill.  SKIP this step if using the pudding as a cake filling.

~Recipe from Allrecipes.com — Carol_67.

 

 

 

Crockpot Chocolate Cake

18 oz Swiss Chocolate cake mix
8 oz of Half and Half
1 sm instant chocolate pudding
3/4 c oil
4 eggs
1/2 c milk
 6 oz bag chocolate chips

Mix all ingredients well. Add chocolate chips.   Butter crockpot.  Pour mixture into pot and cook on low for 5 hours. 

This is recommended for office potlucks. 

Italian Cream Cake from a cake mix

1 box Duncan Hines French Vanilla cake mix
1 sm box Jello instant coconut cream pudding
4 eggs
3/4 c water
3/4 c half and half
1/2 c oil
1 c unsweetened coconut, shredded
1 c pecans, chopped

Mix all, including the nuts and coconut, and pour into 3 prepared layers ( 8 or 9 in). Bake for 30 minutes. Frost with favorite cream cheese icing and sprinkle with coconut and pecans.

FROSTING: 

2 8 oz cream cheese, softened
2 sticks unsalted butter, softened
2 T brandy
3 1/4 c confectioners sugar

Blend well with mixer. This makes enough for a 3-layer 8 inch Italian cream or carrot cake.