Something for the sweet tooth

            The church calendar says that the 6^th January is Epiphany, which celebrates the visit of the Magi to the Christ Child.  It is the 12^th day of Christmas, and the final days of Christmas.  So, if I were a person who celebrated the 12 days, today would be the last day.  So I guess that is the last day for eating Christmas food, treats while starting an increase of intake of carrots, celery, apples and lean meat! 

            Speaking of cake, I have developed the reputation at church for baking good cakes.  Recently three different people asked me to bake birthday cakes for after church service coffee time.  I’ve been glad to oblige. 

One of the recipes I found in my Granny’s recipe box.  Someone had asked for a lemon cake and I thought I’d seen a recipe I could use in either my mother’s or grandmothers’ recipe boxes.  As it turned out, there was lemon cake recipe that required a box cake mix and a packet of lemon flavoured gelatine.  Since that was an American recipe, I didn’t feel confident trying to make it as I am not familiar with the British equivalent of those products.  A felt a scratch recipe was best.  I came across a scratch cake recipe for Orange cake.  So, I want to share that with you.  

            Lemon Curd is very popular here in Great Britain.  I thought using curd, which has the consistency of pudding, would be a nice change from a powdered/icing sugar topping.  

Here is the link to the lemon curd recipe I used.  I used freshly squeezed lemon juice.  I bought five fresh lemons from the local green grocer.  Before I scraped the zest off, I put them into the microwave for about 30 seconds each.  This made them super easy to juice.  After squeezing five lemons, my rings were very clean and shiny!  A nice side benefit!  http://allrecipes.co.uk/recipe/24336/easy-lemon-curd.aspx

The orange cake recipe came from the back panel of a box of Swans Down Cake Flour.  I’m not sure how old the recipe is, because Swans Down Cake flour is a product that has been produced since 1894.   http://www.swansdown.com/site.php.  You can even buy this on-line--just Google Swans Down to find it in the UK. 

Orange Cake

2 ½ cups sifted Swans Down Cake Flour

2 ½ teaspoons Baking Powder

½ teaspoon Salt

¼ teaspoon baking soda

½ (4 oz.) cup butter or margarine*

2 teaspoons grated orange rind

1 ¼ cups sugar

2 eggs

3 Tablespoons milk*

¾ cup (6 oz.) orange juice

*or use vegetable shortening and increase milk to 1/3 cup

Method:

1)    Preheat oven to 375ºF/190ºC/Gas Mark 5.

2)    Grease and flour two 8-inch layer cake pans.  (I usually line the bottom with grease-proof paper to keep the bottom from sticking.  Sometimes it sticks even after being greased and floured.)  Set to side.

3)    In a large bowl, sift together flour, baking powder, baking soda and salt.

4)    Cream butter with orange rind.  Gradually add sugar, beating until light and fluffy.

5)    Add eggs, one at a time, beating thoroughly after each addition.

6)    Add about one-fourth of the flour mixture and beat until smooth.

7)    Beat in milk.

8)    Add remaining flour mixture alternately with the orange juice, beating after each addition until smooth. 

9)    Pour into cake tins.  Bake for 25 to 30 minutes or until cake tester inserted in centre comes out clean.  Cool in pans 10 minutes.

10)   Removed from pan and finish cooling on racks.

11)   Frost/top as desired.

The First Day of...

It’s the first day of:  the month of April; the first day of the 2^nd quarter of 2011; the only day of the month that I can write the first blog of the month.    

The alarm went off at 7:00 a.m., as it does everyday.  I got up to take my medicine. 

As I was pouring water into the glass, I looked at the coffee pot, and thought, “A fresh pot of coffee to wake up to...”  That set me into motion with the coffee maker.  As I was scooping coffee grounds into the coffee-maker basket, I remembered that My Midnight Man had told me that his best-mate, “Jon-David” was stopping by sometime this morning to drop off some stuff for us. 

According to MMM, I have promised “Jon-David” three cakes.  So, an opportunity to make a cake for him was clearly present.  When MMM told me last night that “Jon-David” was coming, I’d decided then that I would stay up at 7:00 .m. and bake the cake. 

The water matriculated through the machine and the scent of coffee filled the air while I climbed onto a chair to get a tin in which to bake the treat.  One of the great ideas I came up with was to bake goodies in biscuit tins, so I can give the recipient something with the cake/biscuits in a storable container.  And, if they bring it back, I will fill it up again!

A large lemon and a bit of fresh ginger inspired me.  I knew a lemon and ginger cake with Chinese Five Spice would smell good whilst it baked.  

Substitutions:  If you can’t find Chinese Five Spice prepared in store, it consists of Star Anise, Cinnamon, Fennel, Black Pepper and Cloves.  

If you don’t have Condensed Milk, but have powdered milk, use twice the amount of powder to the water.  This works really well.   

If you plan to use Buttermilk in stead of condensed milk, but don’t have buttermilk, you can substitute Plain Yogurt.  This is what I usually do.  If using Buttermilk/Yogurt, add ¼ teaspoon of baking soda to the recipe.

This is my own recipe, so I do hope you’ll enjoy it.

Serving Jesus, Author of our faith,  "Lady Helene"

Ingredients
2 ¼  cups flour	¾ cups /6 oz white sugar
1 Tablespoon Baking Powders	¾ cups/6 oz soft brown sugar-loosely packed
1 teaspoon Salt	½ cup/4 oz shortening
1 ½  heaped teaspoon Chinese Five Spice	¼ cup/2 oz butter/margarine
½ teaspoon ground ginger	1 inch fresh ginger—grated
Zest and Juice of 1 small lemon or ½ large lemon	3 eggs
1 teaspoon vanilla	6 fl. Oz condensed milk or buttermilk
1)       Preheat oven to 350°F/180°C/Gas Mark 4. 2)      Prepare cake tins by greasing and flouring. 3)      Zest and juice the lemon.  Remove the seeds, but leave any pulp. 4)      Grate the fresh ginger.  Mix into bowl with lemon juice and zest.  Set to side. 5)      Sift together flour, baking powders, salt, Chinese Five Spice and ground ginger.  Set aside. 6)      In a large bowl, place shortening, butter (margarine) and stir to soften. 7)      Add in white and brown sugar, mixing until sugar and well mixed in and the mixture is fluffy. 8)      Add vanilla to milk and slowly add the milk in.  Mix well. 9)      Add in 1/3 of flour, mixing well.  Add in one egg and mix well.  Repeat adding flour mix and eggs, alternating.  Once it is all added, mix at medium speed for about one minute. 10)   Pour batter into prepared cake tin.  For two nine-inch cakes, bake about 30 minutes.  For larger tin, bake for about 45 minutes.  Cake is done when toothpick stuck in middle is clean, and sides pull away from the tin. 11)   After cooling about five to ten minutes, remove from cake pans if you are intending to add icing.