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Kentucky Jam Cake

12 Feb

This is a old Southern cake recipe. A favorite of families from Kentucky and Tennessee.



3/4 cup butter

1 cup sugar

4 eggs

3 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

1-1/2 cups buttermilk

1 cup thick fruit jam (any flavor)

Fruit Frosting


Cream butter and  sugar in a large mixing bowl; add eggs and beat well. Sift dry ingredients together three times; add to creamed mixture alternately with buttermilk. Fold in jam. Pour into 2 greased and floured 9-inch cake pans. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool on racks completely. Spread warm frosting between layers and on top and sides.


Fruit Frosting:

1 cup dried pitted dates

1 cup dried figs

1 cup raisins

1 orange, peeled

1 lemon, peeled

1/3 cup sugar

Chop dates, figs, and raisins in a blender or food processor. Cut orange and lemon in quarters; remove seeds, chop. Combine all ingredients in a medium saucepan over medium heat. Cook until mixture thickens, stirring constantly. Spread warm on cake. Let cool before serving.



Apple Dapple Cake

9 Feb
English: Bundt Pan

Image via Wikipedia

3 large eggs

1-1/4 cups vegetable oil

2 tsp vanilla

2 cups sugar

3 cups all-purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups apples, peeled and diced

1 cup chopped pecans or walnuts

1 cup sweetened flaked coconut


Preheat oven to 350

Grease a  9 inch Bundt pan; set aside. In a large bowl beat eggs on medium speed; add oil, vanilla, and sugar beating well. In another bowl, sift together 2-3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Combine remaining 1/4 cup flour,  with apples, nuts, and coconut; fold into cake batter. pour into prepared Bundt pan. Bake for 1 hour 10 minutes. Remove from oven and let stand 5 minutes. Remove from pan to a cooling rack.

Combine 1/3 cup butter, 1 cup firmly packed light brown sugar, 1/4 cup milk, and 1 tsp vanilla in a saucepan and bring to a boil. Cook for 3 minutes. Pour over warm cake.

***** This cake may be baked in a 13 x 9 x 2 pan and a 9 x 5 loaf pan. There is too much batter for a 13 x 9 pan only. Bake for 40 to 45 minutes.


Fluffy Pecan Pancakes

22 Jan

2 cups all-purpose flour

3 TBSP sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 cups buttermilk

2 large eggs

1/4 butter, melted and cooled

1/2 cup chopped pecans

Preheat oven to 200


Combine flour, sugar, salt, baking powder, and baking soda together in a large bowl. In another bowl combine buttermilk, egg, and melted butter; add to dry mixture 1/3 at a time, stirring just until combined.

Heat large non-stick skillet over medium heat. Spray with cooking spray and ladle 1/4 cup of batter onto hot skillet; sprinkle pecans on top. Cook until bubbles form and edges are dry. Turn and cook until browned, about 2 minutes. Place onto baking sheet and place into oven to keep warm until all pancakes are cooked.


Serves 4

Red Velvet Cake

16 Jan

A boxed cake mix makes easy work of the Southern beauty.


1 Duncan Hines Butter cake mix (substituting is not recommended)

1 cup buttermilk

1 stick butter, softened

1 tsp vanilla

2 TBSP cocoa

1 TBSP baking soda

1 ounce red food coloring

3 eggs

1 TBSP white vinegar


Preheat oven to 350

Mix first 5 ingredients together until moist. Add vinegar and baking soda; beat 2 minutes. Bake according to directions on cake mix box. Cool completely


8 ounces cream cheese, softened

1 stick butter, softened

1 (16 oz) box confectioner’s sugar

1 tsp vanilla

1/2 pecan pieces

1/2 cup coconut

Mix cream cheese and butter until well combined. Add vanilla and sugar; beat until fluffy. Add pecans and coconut; gently stir until combined.

Peanut Butter Cake

16 Jan

1/2 cup peanut butter

1 tsp salt

1 cup water

2 eggs

1 cup butter

1/2 cup buttermilk

2 cups all-purpose flour

1 tsp baking soda

2 cups sugar


Preheat oven to 350

In a large bowl mix flour, sugar, salt, and baking soda. In a small bowl mix eggs and buttermilk. Bring peanut butter, water and butter to a rapid boil over medium high heat.. Pour boiling mixture over dry mixture and mix well. Add buttermilk and egg mixture. Pour into greased 13 x 9 baking pan.  Bake for 20 to 25 minutes. Cool completely.


1/2 cup butter

1/2 cup peanut butter

6 TBSP buttermilk

1 tsp vanilla

4 cups powdered sugar

Bring butter, peanut butter and buttermilk to a rapid boil over medium high heat. Remove from heat; Add vanilla. Mix in powdered sugar. Frost cake while frosting is hot.

Supreme Chocolate Cake

15 Jan

1 cup boiling water

1/2 cup cocoa

2-1/4 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1 cup mayonnaise (I use Duke’s)

1-1/4 cups sugar

1 TBSP vanilla



Preheat oven to 350

Grease and flour two 8 inch cake pans; set aside. In a small bowl , pour boiling water over cocoa and stir until smooth. Set aside. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat mayonnaise and sugar at medium speed for 3 minutes. Add vanilla and cocoa mixture, beating well. On low-speed of mixer, gradually add flour mixture, beating just until combined. Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Invert onto cooling racks and cool completely.

Honey Cakes

14 Jan

This recipe makes 3 loaves. It needs to “ripen” 5 to 7 days. The longer it sits, the more flavorful and moist it gets. I use this for gifts at holiday time.


5 cups all-purpose flour

1-1/2 cups sugar

1 TBSP ground cinnamon

1/2 tsp salt

1-1/2 cups honey ( preferably not clover honey)

1 cup extra-light olive oil

4 eggs, lightly beaten

1 TBSP instant espresso granules

1 cup boiling water

2 tsp baking soda

1/2 cup raisins

1/2 cup chopped walnuts

Honey Syrup


Preheat oven to 325

Grease and flour three 8 x4x 2 inch loaf pans; set aside. In a large bowl, combine flour, sugar, cinnamon and salt. Add honey, oil and eggs. Using a wooden spoon, beat until smooth. In a small bowl, dissolve espresso powder in 1 cup boiling water. Stir in baking soda. Stir liquid mixture into batter until well combined. Fold in raisins and nuts.

Divide batter evenly among loaf pans. Bake 55 to 60 minutes or until tops of loaves are golden brown and a toothpick comes out clean. Cool in pans on a metal rack for 10 minutes. Remove from pans and place on metal rack over a shallow baking sheet. Poke holes in loaves with a meat fork or wooden skewer; slowly spoon on warm Honey Syrup. Cool loaves completely. Wrap each loaf in foil and place in a cool, dry place. Allow to sit 5 to 7 days.

Makes 3 loaves

Honey Syrup:

1 cup sugar

3/4 cup water

3 TBSP honey

1/2 tsp grated lemon zest

1 TBSP lemon juice

1 cinnamon stick

In a medium saucepan combine sugar and water over medium heat; add the other ingredients and bring to a boil. Reduce heat and simmer, uncovered 20 minutes. remove cinnamon. Cool slightly and spoon over cakes.

Makes 1 cup



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