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recipe ingredients
1 cup all-purpose flour
2/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/8 tsp. ground cloves
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup low-fat buttermilk
2 Tbsp. molasses
1 large egg
1 1/2 tsp. water
recipe directions
Preheat oven to 350*F.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Reserve 1/2 cup flour mixture; set aside.
Combine the remaining flour mixture, baking powder, and baking soda, and add the buttermilk, molasses, and egg.
Beat at medium speed of a mixer until blended.
Spoon into an 8-inch round cake pan coated with cooking spray.
Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake 30 minutes or till done. Cool on a wire rack.
Regards,
eleena
WHAT U NEED:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutions)
1 large egg
2 large egg whites
Orange-Caramel Sauce:
2 tablespoons water
1/4 cup sugar
Preheat oven to 350*F. Lightly coat a 9×5-inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process sugar and peel in food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup. (Reserve remaining juice for caramel sauce.)
Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; invert and remove pan.
Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves. Uncover and cook until sugar turns amber, 5 to 6 minutes. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool sauce and serve with cake.
Sincerely,
eleena
recipe ingredients
Cake:
2 cups flour
1/3 cup unsweetened cocoa
4 teaspoons baking powder
1-1/2 cups Splenda
1-1/4 cups fat free half & half milk
2 teaspoons vanilla or 1 teaspoon almond flavoring
Pudding:
1 cup Splenda
1 cup dark brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa
1-3/4 cup very hot water
recipe directions
Preheat oven to 350. Spray a 9×13 baking dish.
Make cake mixture: Whisk flour, cocoa, baking powder and Splenda together. Blend in milk and vanilla. Pour into pan. Mixture will be thick. Spread evenly.
Make pudding mixture: Combine Splenda, brown sugar, and cocoa. Add hot water. Blend and pour over cake batter – mixture will be thin.
Bake 30 –35 minutes or until toothpick inserted in cake portion comes out clean. Don’t overbake. Serve with fat free ice cream, fat free whipped topping, or fresh fruit.
Sincerely,
eleena
recipe ingredients:
1 (9oz) pkg. one layer yellow cake mix
1 tsp. apple pie spice
1/3 cup skim milk
1 medium apple, peeled, coarsely chopped
3/4 cup firmly packed brown sugar
1 1/2 cups very warm water
recipe directions:
In medium bowl, combine cake mix, apple pie spice and milk; mix well.
Stir in apple pieces.
Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray.
In a small bowl, combine brown sugar and hot water, mix well.
Pour evenly over cake batter.
Bake at 350* for 25 to 35 minutes, or until toopick inserted in center comes out clean. Spoon warm cake and sauce into dishes.
Truly,
eleena
I went to Singapore last week & GUESS WHAT! I came across a cake shop that lets the customers do their own design on the cakes the bought!
I saw there was a few people doing some creative design but no comment on what image came out on the cake after they design it :) hehe
Neway, maybe i thought of doing that too one day when i have my own bakery :)
U all are invited to the GRAND OPENING ! yeay~
See u soon.
Regards,
eleena
Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
2.In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
3.To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
4.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
Nutritional Information
Amount Per Serving Calories: 485
Total Fat: 29.5g
Cholesterol: 89mg
love,
eleena
