A Tale of 3 Cakes

Wed, 24 Dec 2014 00:00:00 +0000

There was the most chocolatey of cakes. There was the spiciest of cakes. There was the most citrusy of cakes. There was the prep time. There was the baking time. But most importantly, there was the eating time. Ok, now that I’ve gotten that out of my system (thanks, Ms. Liu!) let’s talk holiday baking. Now, it’s probably obvious by now that we don’t do Christmas around here. Hence, no yule logs, reindeer cookies, or gingerbread houses on the blog. Despite not celebrating the winter holidays, I, like many others, am grateful for the end of year break. Time to unwind with family, watch The Interview, or maybe get in the kitchen to do some baking (read: eating). I kept it simple with these cakes. No fancy techniques here. Just some basic creaming together of butter and sugar, then flavoring, dry ingredients, and voila. You have cake. My sous chef and the forever cluttered kitchen island. All three recipes are from an old issue of Fine Cooking magazine that I got, oh, 5 years ago. Just been sitting on my shelf while I browse online recipes. WHY? Each cake turned out so wonderful. Your search for perfect pound cake, everyday chocolate cake and spicy, earthy gingerbread stops HERE. NOW. Confession: I haven’t yet tried the pound cake. But as soon I do I will post my findings. I tweaked the original recipe by adding orange zest and orange extract to the batter. You could go the extra mile and drizzle orange icing on top - but I thought it would look pretty with a sprinkling of powdered sugar. I’m going to pretend I wasn’t an awful parent by not letting my kids eat the powdered sugar face down into the bowl.

Easy Baking on Kitchen3N

A Tale of 3 Cakes