The Coffee Can Baking Book_ 50 Cakes and Breads Baked in Coffee Cans ( PDFDrive )

NOTES:
Chocolate Tower Cake made in layer cake form

Chocolate Zucchini Cake

Although I had eaten zucchini bread before, I never thought that anyone would
want to make chocolate zucchini bread. Thanks to my friend, Deb Hultgren, I
was inspired to give it a try. It came out so light in texture, that I decided to
rename it and call it a cake. It comes out well and is not very complicated to
make. It could also save some home gardeners from being overwhelmed by their
excessive bounty of zucchini.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
To help insure that the cakes will come out of the cans easily - I recommend
using the following method. Brush the insides of the cans with vegetable oil.
Then line both the bottom and the sides of the cans with parchment paper. The
paper that is used on the insides of the cans that come with this book should
measure about 4¾ inches by 14 inches. That will allow the ends to overlap a little
and stick together because of the oil. You can even brush a little oil on one of the
ends of the parchment to help the sides stick together. It is a good idea to have
the parchment paper cut before you begin baking.

Remove the stems and tip ends from the zucchini, but it is not necessary to peel
them. Two cups of grated zucchini requires about 2 or 3 medium zucchinis and
will weigh about 10½ ounces. If the cocoa powder has any lumps in it, put it
through a fine strainer or sifter after you have measured it.

Ingredients for 2 cans:

2½ Cups all-purpose flour 1 Teaspoon baking soda ½ Teaspoon baking powder 1
Teaspoon salt

3 Teaspoons ground cinnamon ¼

½ Cup Dutch processed cocoa powder 1 Cup vegetable oil 2 Cups sugar

3 Eggs

2 Teaspoons vanilla extract 2 Cups (about 10½ ounces) grated zucchini ¼ Cup
(about 1 ounce) shaved or finely chopped semi-sweet chocolate

Instructions:

In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon,
and cocoa powder. In the bowl of a mixer combine the oil and the sugar. To the
mixer bowl, add the eggs (one at a time), vanilla, and grated zucchini. Then,
gradually add the flour mixture to the mixer bowl until just blended together.
Don’t over beat the dough. With a wooden spoon, stir in the shaved chocolate.
Divide the batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 65 minutes. Remove
the cans when done, using oven gloves or pot holders on the hot cans. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Since this cake has such a light texture, be careful when removing them from the
cans. Again, using oven gloves or pot holders, gently squeeze the sides of the cans
and lightly shake them until the cakes slide out. Turn them so they are top side
up and place them on a rack to cool. Remove the parchment paper. Slice when
cooled or slightly warm.

If you want more chocolate flavor, simply increase the amount of cocoa or semi-
sweet chocolate a little. This cake is great by itself, but can also be served with
some fresh fruit or a light frosting. It also goes well with vanilla ice cream.

NOTES:
Chocolate Zucchini Cake

Coconut Macaroon Cake

I like coconut and almond macaroons. Since macaroons wouldn’t bake very well
in a can, I tried to carry the flavor and a little bit of the texture over to a cake.
Coconut milk can be purchased in cans and contains coconut as well as liquid. It
is not the coconut milk that you get when you open and drain a fresh coconut.
The can contents naturally separate and harden, so you must shake it well or stir
it until it is smooth. Also, if you can only find the already sweetened shredded
coconut, simply reduce the sugar by ¼ cup for 2 cans.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2½ Cups unbleached cake flour 2 Teaspoons baking powder ½ Teaspoon baking
soda ½ Teaspoon salt

12 Tablespoons (1 stick + 4 T) unsalted butter 1½ Cups sugar

2 Eggs

½ Teaspoon vanilla extract 1½ Teaspoons almond extract 1 Cup canned coconut
milk 1½ Cups unsweetened, dried & shredded coconut 4 Egg whites beaten

Instructions:

In a medium size bowl, whisk together the flour, baking powder, baking soda,
and salt. In the bowl of the mixer, cream the butter and sugar together until light
and fluffy. Add the whole eggs (one at a time) and mix until blended. Then add
the vanilla extract and almond extract. Then add ⅓ of the flour mixture, ½ of the
coconut milk, ⅓ flour, ½ coconut milk, and finally the last ⅓ of the flour. Add
the shredded coconut and mix until evenly distributed. In a copper, stainless
steel, or glass bowl, beat the egg whites until they form soft peaks. Gently fold the
egg whites into the batter with a wooden spoon or rubber spatula. Don’t over
mix. Spoon the batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 60 minutes. Remove
the cans when done, using oven gloves or pot holders on the hot cans. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

This cake is good as is, or when warmed, or toasted. You can also drizzle with a
little chocolate sauce or raspberry syrup. Recipes for both are at the back of this
book. It also goes well with some fresh or canned pineapple chunks.

NOTES:

Coffee Coffee Cake

The name of this cake is not a mistake. I always wondered why coffee cake hardly
ever contained coffee. Here in the USA, the word “coffee cake” usually means
any cake that is served with coffee (or tea, milk, or other beverage). In some
European countries “coffee cake” always contains coffee. I have loved the taste of
coffee since I was young and I thought this would make an interesting addition
to the book. The nut mixture laced through the cake contains the coffee and
should be prepared first.

Bring all ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

1½ Cups unbleached cake flour
1½ Cups unbleached all-purpose flour
2 Teaspoons baking powder
1 Teaspoon baking soda
½ Teaspoon salt
12 Tablespoons (1 stick + 4 T) unsalted butter
1 Cup sugar
4 Eggs
1½ Teaspoons vanilla
1 Cup buttermilk

For the nut mixture

1 Cup pecans (finely chopped)

½ Cup packed light brown sugar

4 Teaspoons instant espresso coffee granules (or 8 Teaspoons instant decaf
granules)

Instructions:

Prepare the nut mixture first. Finely chop the pecans and mix with the brown
sugar and instant espresso coffee granules in a small bowl. You can do this step
in a small food processor. Set aside. In a bowl, whisk together the flours, baking
powder, baking soda, and salt. In the bowl of the mixer, cream together the
butter and sugar until light and fluffy. Add the eggs (one at a time), and then the
vanilla. Then add ⅓ of the flour mixture, ½ of the buttermilk, ⅓ of the flour, ½ of
the buttermilk, and finally the last ⅓ of the flour. Mix only until batter is smooth.
Remove the bowl from the mixer.

Pour the nut mixture over the top of the batter in the bowl, holding aside about 1
tablespoon of the nut mixture for each can. Spread the nut mixture as evenly
across the batter in the bowl as possible. Then, take a regular dinner knife or
narrow spatula and swirl the nut mixture thru the batter a few times. Don’t stir it
in too much or you will loose the swirling effect of the nut mixture in the cake.
Spoon the batter into the cans without further mixing. Try to make sure there are
no air bubbles in the cans. Sometimes they can be eliminated by tapping the
filled cans heartily on a sturdy surface. The last step is to spread the reserved nut
mixture over the tops of the batter already in the cans. Make one swirl thru the
top of each can with the knife or spatula and place the cans in the oven.

Bake on the second rack from the bottom of the oven for 65 minutes. After 45
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

This cake is great with (you guessed it) a cup of coffee or any beverage of your
choice. You can vary the coffee taste of the cake by how much instant espresso or
decaf granules that you use.

NOTES:
Coffee Coffee Cake

Cranberry-Nut Cake

At first I thought of this recipe as a quick bread, but the texture is so cake-like
that I decided to list it as a cake instead. It is traditionally served around the
Thanksgiving, Christmas and New Year Holidays, but since it is made with
frozen cranberries, you can make it anytime. I recommend that you remove the
cranberries from the freezer and spread them on paper towels or a clean cloth. I
like to leave the smaller berries whole and chop the larger size berries in half. The
nuts should be chopped into pieces that are not too large in order to make slicing
the cake a little easier.

If you prefer a nuttier flavor, you can toast the pecans. Spread the nuts in a single
layer on a rimmed baking sheet in the middle of the oven at 350°F for 10 to 15
minutes. Stir or shake them occasionally and watch them carefully to prevent
burning. When they are done they will be lightly browned and you will smell the
pleasant aroma of the toasted nuts. Remember to toast the nuts before you chop
them. You can also substitute walnuts for the pecans. Since chopping the berries
and nuts takes a little extra time, it is a good idea to get the chopping done before
you start the recipe.

Take the cranberries out of the freezer. Bring all the ingredients to room
temperature. Chop the berries and the nuts and set aside. Then preheat the oven
to 350°F. This cake has a very light texture. To help insure that the cakes will
come out of the cans easily, I recommend that you use the following method.
Brush the insides of the cans with some melted (but cooled) butter. Then line
both the bottom and the sides of the cans with parchment paper. The paper that
is used on the insides of the cans that come with this book or that can be ordered
should measure about 4¾ inches by 14 inches. That will allow the ends to overlap
a little and stick together because of the butter. You can even brush a little butter
on one of the ends of the parchment used for the sides to help it stick together.
You can also use a vegetable oil spray instead of the butter.

Ingredients for 2 cans:

3 Cups unbleached all-purpose flour 1½ Teaspoons baking powder ¼ Teaspoon
baking soda 1 Teaspoon salt

8 Tablespoons (1 stick) unsalted butter 1½ Cups sugar

2 Eggs

Zest from 1 orange 4 Tablespoons orange juice (fresh if possible) 1 Teaspoon
orange extract ¾ Cup buttermilk

⅔ Cup pecans, chopped 2 Cups frozen cranberries (coarsely chopped)

Instructions:

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set
aside. In the bowl of the mixer, cream together the butter and sugar until light
and fluffy. Add the eggs (one at a time), and then the orange zest, orange juice,
and orange extract. Alternate adding the flour mixture and the buttermilk to the
mixer bowl by adding ⅓ flour, ½ buttermilk, ⅓ flour, ½ buttermilk, and finally
the last ⅓ of flour. Don’t over beat the batter. With a wooden spoon or rubber
spatula, fold in the nuts and then the cranberries. Spoon the batter equally into
the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 75 minutes. After 60
minutes, cover the tops of the cans lightly with aluminum foil to prevent the tops
of the cakes from becoming too brown. Remove the cans when done, using oven
gloves or pot holders on the hot cans. Discard the aluminum foil. Place the cans
on a metal rack or trivets and allow them to cool for about 20 minutes. Again,
using oven gloves or pot holders, gently squeeze the sides of the cans and lightly
shake them until the cakes slide out. Turn them so they are top side up and place
them on a rack to cool. Remove the parchment paper.

Let this cake cool before slicing and try not to to slice it too thin. After
refrigeration, this cake should slice more easily.

NOTES:
Cranberry Nut Cake

Honey Cake

This cake has its roots in Eastern Europe and is often served as part of the Jewish
New Year celebration. When served plain, this cake is fairly low fat.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

3½ Cups unbleached all-purpose flour 3 Teaspoons baking powder 1 Teaspoon
baking soda 1 Teaspoon ground cinnamon ¼ Teaspoon ground allspice ½
Teaspoon ground ginger ½ Teaspoon salt

1 Cup honey

1 Cup hot coffee (regular or decaf ) 2 Tablespoons brandy (or whiskey) ¼ Cup
sugar

¼ Cup packed light brown sugar 1 Teaspoon vanilla extract ½ Cup vegetable oil
3 Eggs

Instructions:

In the bowl of the mixer, whisk together the flour, baking powder, baking soda,
spices, and salt. In another bowl, stir the honey into the hot coffee and then add
the brandy. Into this bowl - using a whisk - beat in the sugars and the vanilla
until blended together. Beat in the oil and then the eggs (one at a time) into the
flour mixture. Then slowly add the wet ingredients to the mixture in the mixer
bowl. Divide the batter equally into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 60 to 65 minutes.
Remove the cans when done, using oven gloves or pot holders on the hot cans.
Place the cans on a metal rack or trivets and allow them to cool for about 15
minutes. Again, using oven gloves or pot holders, gently squeeze the sides of the
cans and lightly shake them until the cakes slide out. Turn them so they are top
side up and place them on a rack to cool. Since these cakes have very little fat,
they may be slightly harder to remove from the cans. If you have a problem
doing so, simply run a thin spatula or table knife along the edge between the cake
and cans. Serve when cooled or slightly warm.

This cake slices nicely and can be served plain, with ice cream, or simply dusted
with some powdered sugar. If you prefer not to use brandy (or whiskey), simply
add another 2 tablespoons of hot coffee for 2 cans.

NOTES:

Lemon Poppy Seed Cake

This cake is a year round favorite and requires a minimum amount of
preparation. It is very similar to a pound cake and has a rich texture and
refreshing taste. The lemon zest, lemon juice and lemon extract give it a
distinctive flavor. If you don’t have lemon extract, simply add a little extra lemon
zest or lemon juice.

Bring all the ingredients to. Then preheat the oven to 350F°. Spray the insides of
the cans with a vegetable oil cooking or baking spray and then line the bottoms
of the cans with parchment paper.

Ingredients for 2 cans:

1½ Cups unbleached all-purpose flour + 2 T

1½ Cups unbleached cake flour ¾ Teaspoon baking powder ¼ Teaspoon baking
soda ⅔ Teaspoon salt 8 Tablespoons (1 stick) unsalted butter 1⅔ Cups sugar

½ Cup vegetable oil 4 Eggs

Zest from 2 lemons 1 Tablespoon lemon juice 1 Teaspoon lemon extract ⅔ Cup
milk

½ Cup poppy seeds

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt. Set
aside. In the mixer bowl, cream together the butter and sugar until light and
fluffy. Then add the oil and beat until smooth. Add the eggs (one at a time) and
then add the lemon zest, lemon juice, and lemon extract. Alternate adding the
flour mixture and the milk to the mixer bowl by adding ⅓ flour, ½ milk, ⅓ flour,
½ milk, and finally the last ⅓ of flour. Be very careful not to over beat the batter
in this step, as it may cause air pockets to form in the finished cakes. Finally add
the poppy seeds and mix just until evenly distributed. Spoon the batter equally
into the cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 70 minutes. After 45
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool. Remove the parchment paper.

This cake is delightful when still slightly warm out of the oven, but can easily last
for a couple days in the refrigerator. Don’t slice it too thin when it comes out of
the oven, as it will tend to crumble.

NOTES:

Marble Cake

My mother baked excellent cakes, cookies, and sometimes pies. One of my
favorite cakes was her marble cake. After she died, no one in our family could
find her recipe for the marble cake. It is possible that she never wrote it down. So,
I’ve tried to recreate the taste and texture of her cake, although I am sure she
never thought about baking it in a coffee can. This recipe requires a little more
work and clean up than some of the other recipes, but I think it is worth it.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
For this cake I recommend spraying the insides of the cans with a vegetable oil
cooking or baking spray and then lining the bottoms of the cans with parchment
paper.

Ingredients for 2 cans:

1½ Cups unbleached cake flour 1 Cup unbleached all-purpose flour 2 Teaspoons
baking powder ½ Teaspoon baking soda ½ Teaspoon salt

12 Tablespoons (1½ sticks) unsalted butter 1½ Cups sugar

4 Eggs (whole or separated)*(see below) 2 Teaspoons vanilla extract ½ Cup
yogurt or sour cream ½ Cup milk

4 Ounces of semi-sweet chocolate (melted)

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt. Set
aside. In the mixer, cream the butter and sugar together until they are light and
fluffy. *At this point you can add the whole eggs (one at a time), mixing in each
one, or I prefer to add just the yolks and add the beaten egg whites later. After
adding the whole eggs or yolks, add the vanilla and then the yogurt or sour
cream. Beat in half the flour mixture, then the milk, and then the remaining
flour. Try not to over beat when adding the flour. If using the separated egg
method, beat the egg whites in a copper, stainless steel, or glass bowl until they
form soft peaks. Gently fold the whites into the batter with a wooden spoon or
rubber spatula.

Divide the batter into two bowls, putting a little more batter in one bowl than the
other. You can melt the chocolate either in a double boiler pan, a dish in the
oven, or in the microwave. If you use the microwave, try short periods of time
until it is melted. Once the chocolate is melted, it should be cooled slightly and
then added and mixed into the slightly smaller bowl of batter.

Now, begin to layer the chocolate infused batter with the plain batter by
spooning a small amount of the plain batter into each can and then some of the
chocolate batter. Repeat the process so that you have about 2 layers of each batter
ending with just a little plain batter on the top. Once that is done, take the
pointed end of a regular dinner knife or thin spatula and cut a swirl (like an S)
into the batter of each can. One very short, quick swirl should do it. Don’t use
too many swirls, or the cake will be brown instead of marbled. Place the cans in
the oven.

Bake on the second rack from the bottom of the oven for 60 to 65 minutes.
Remove the cans when done, using oven gloves or pot holders on the hot cans.
Place the cans on a metal rack or trivets and allow them to cool for about 15
minutes. This cake tends to be a little harder to remove from the cans without
damaging the cake. Again, using oven gloves or pot holders, gently squeeze the
sides of the cans and shake them lightly until the cakes slide out. Remove the
parchment paper, turn the cakes so that they are top side up, and place them on a
rack to cool. If the cake does not easily come out, run a thin spatula or dinner
knife between the sides of the cakes and the can. Avoid sharp or pointed knives
that may damage the cans. Allow to cool before slicing.

This cake is excellent by itself, with almost any ice cream, or served with some
fresh strawberries or raspberries. It also goes well with either the Chocolate
Frosting or Cream Cheese Frosting listed in the back of the book. Serve with a
glass of cold milk or a hot cup of coffee or tea.

NOTES:
Marble Cake

Nutty-Chocolate Chip Cake

I make great granola-chocolate chip cookies, so I thought I would try to transfer
some of that taste and crunch to a coffee cake. It just didn’t seem to work. The
granola just got too soft and chewy for my taste, so I decided to switch from the
granola to using chopped nuts. The nuts added that crunch I was looking for.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray and line
the bottoms of the cans with parchment paper.

Ingredients for 2 cans:

1½ Cups unbleached cake flour 1½ Cups unbleached all-purpose flour 1½
Teaspoons baking soda 1 Teaspoon baking powder ½ Teaspoon salt

6 Tablespoons (¾ stick) unsalted butter 1 Cup packed light brown sugar ¼ Cup
(42 ounces) vegetable oil 4 Eggs

1 Teaspoon vanilla 1 Cup buttermilk

¾ Cup mixed pecans and walnuts (chopped) ¾ Cup semi-sweet chocolate chips

Instructions:

Before you begin the recipe, it is helpful to chop the nuts into small pieces (but
not too fine) - so that they will be ready to add at the end of mixing the batter. In
a bowl whisk together the flours, baking soda, baking powder and salt. Set aside.
In the bowl of the mixer cream the butter and sugar together until blended, then
add the oil. Add the eggs (one at a time) and the vanilla. Alternate adding the
flour mixture and the buttermilk to the mixer bowl by adding ⅓ flour, ½
buttermilk, ⅓ flour, ½ buttermilk, and finally the last ⅓ of the flour. Add the
chopped nuts. Remove the mixer bowl and fold in the chocolate chips with a
wooden spoon or rubber spatula. Divide the batter equally into the cans and
place them in the oven.

Bake on the second rack from the bottom of the oven for 60 minutes. After 45
minutes loosely cover the tops of the cans with aluminum foil to prevent the tops
of the cakes from becoming too brown. Remove the cans when done, using oven
gloves or pot holders on the hot cans. Discard the aluminum foil. Place the cans
on a metal rack or trivets and allow them to cool for about 15 minutes. Again,
using oven gloves or pot holders, gently squeeze the sides of the cans and lightly
shake them until the cakes slide out. Remove the parchment paper from the
bottoms of the cakes. Turn them so they are top side up and place them on a rack
to cool.

This is a nice cake to serve with coffee or a glass of milk. It can be served with
fresh raspberries or strawberries, with some ice cream, or drizzled with some
raspberry syrup.

NOTES:

Orange Cake

I added more zest and orange extract to this recipe because my first attempts did
not produce a strong enough orange flavor. If you have some Grand Marnier
liqueur (or similar orange liqueur), you can substitute it for the extract, but you
should use twice as much as the extract.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

1 Cup unbleached all-purpose flour 2½ Cups unbleached cake flour 2 Teaspoons
baking powder ½ Teaspoon baking soda ½ Teaspoon salt

Zest from 2 oranges 1 Teaspoon orange extract ⅔ Cup orange juice 8
Tablespoons (1 stick) unsalted butter 1 Cup plus 2 Tablespoons sugar ½ Cup
sour cream

5 Eggs (separated)

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt and set
aside. Zest the oranges and mince the zest with a knife. Mix the zest and the
orange extract into the orange juice. In a mixer, cream the butter and sugar
together until light and fluffy and add the sour cream. Add the egg yolks.
Alternate adding the flour mixture and the orange juice to the mixer bowl by
adding ⅓ flour, ½ orange juice, ⅓ flour, ½ orange juice, and finally the last ⅓ of
flour. Beat the egg whites in a copper, stainless steel, or glass bowl until they form
soft peaks. With a rubber spatula or wooden spoon gently fold the whites into
the batter until evenly distributed. Spoon the batter equally into the cans, being
careful not to form any big air pockets. Place the cans in the oven.

Bake on the second rack from the bottom of the oven for 65 minutes. After 45
minutes loosely cover the tops of the cans with aluminum foil to prevent the tops
of the cakes from becoming too brown. Remove the cans when done, using oven
gloves or pot holders on the hot cans. Discard the aluminum foil. Place the cans
on a metal rack or trivets and allow them to cool for about 15 minutes. Again,
using oven gloves or pot holders, gently squeeze the sides of the cans and lightly
shake them until the cakes slide out. Turn them so they are top side up and place
them on a rack to cool. Slice when cool or slightly warm.

This cake is great by itself or paired with chocolate, or chocolate syrup.

NOTES:

Orange Rum Cake

Many rum cakes call for drizzling the rum or a rum syrup over the top of the
baked cake and sometimes letting it soak for up to a couple of days. I wanted a
cake that was ready to eat when it was finished baking. If you are a big rum fan,
you could, of course, drizzle more rum over the cake. The top of this cake tends
to crackle and become crunchy, which to me is the best part.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Coat the insides of the cans well with some melted butter and then line the
bottoms of the cans with parchment paper.

Ingredients for 2 cans:

2⅔ Cups unbleached all-purpose flour 1¼ Teaspoons baking powder ½
Teaspoon baking soda ½ Teaspoon salt 12 Tablespoons (1½ sticks) unsalted
butter 1 Cup sugar

½ Cup packed dark brown sugar 4 Eggs

1 Teaspoon vanilla extract Zest from 1 orange 1½ Teaspoons orange extract ½
Cup buttermilk ¾ Cup dark rum (such as Meyers’s)

Instructions:

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside. In the bowl of the mixer, cream together the butter and sugars. Then
add the eggs (one at a time), until blended together. Add the vanilla, orange zest,
and orange extract and mix together. Alternate adding to the mixer ⅓ flour
mixture, the buttermilk, ⅓ flour mixture, the rum, and finally adding the last ⅓
of flour mixture. Don’t over beat the batter. Spoon the batter equally into the
cans and place them in the oven.

Bake on the second rack from the bottom of the oven for 70 to 75 minutes. After
55 minutes, lightly cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool. Remove the parchment paper.

This is a firm cake and can be sliced thin. If you wish to add more rum to the
cakes at this time, I suggest cutting them down the middle to form 2 half
cylinders and then drizzling the outside with plain rum or rum syrup. This cake
can be served plain, or is good with chocolate or a favorite ice cream.

NOTES:

PBJ Cake

Very few people don’t like peanut butter and jelly. I couldn’t believe it when I
found out that one of my taste testers was one of those people. PBJ sandwiches
are probably on the list of the most often consumed foods, especially for
children. I debated whether to make this as a cake or a bread and decided that
almost everyone makes PBJ sandwiches on bread - so I would try it as a cake. I
use jam or preserves instead of jelly; it distributes more easily throughout the
cake.

Bring all the ingredients to room temperature. Then preheat the oven to 350°F.
Spray the insides of the cans with a vegetable oil cooking or baking spray.

Ingredients for 2 cans:

2 Cups unbleached cake flour 1 Cup unbleached all-purpose flour 2 Teaspoons
baking powder ⅔ Teaspoon baking soda ½ Teaspoon salt

6 Tablespoons (3/4 stick) butter 1 Cup packed light brown sugar ⅔ Cup creamy
peanut butter 4 Eggs

1 Cup buttermilk

½ Cup jam or preserves (warmed if necessary)

Instructions:

In a bowl, whisk together the flours, baking powder, baking soda, and salt. Set
aside. In the bowl of the mixer, cream together the butter and sugar until well
combined. Add the peanut butter and mix until smooth. Then add the eggs (one
at a time), and process until the batter is smooth. Don’t over beat. Alternate
adding the flour mixture and the buttermilk to the mixer bowl by adding ⅓ flour,
½ buttermilk, ⅓ flour, ½ buttermilk, and finally the last ⅓ of flour. Depending
on what brand and kind of jam you use, you may have to work with it to get it to
a smooth, heavy consistency. The preserves or jam should be very thick, like
thick molasses or honey. Sometimes just stirring it or warming it slightly will be
sufficient. You can also add very small amounts of water and stir until smooth,
but be careful not to add too much so that it becomes runny. You want to just be
able to spread it. Strain the preserves or jam first, if you use one that has seeds in
it.

Remove the mixer bowl from the mixer and spread the jam evenly over the top
of the batter in the bowl. Then, with a thin spatula or dinner knife make two
swirls (like an S) in the dough to distribute the jam. Don’t mix it thoroughly or
the jam will become too evenly mixed thru the batter. You want ribbons of jam
to run thru the batter. Spoon the batter equally into cans and place them in the
oven.

Bake on the second rack from the bottom of the oven for 70 minutes. After 45
minutes, loosely cover the tops of the cans with aluminum foil to prevent the
tops of the cakes from becoming too brown. Remove the cans when done, using
oven gloves or pot holders on the hot cans. Discard the aluminum foil. Place the
cans on a metal rack or trivets and allow them to cool for about 15 minutes.
Again, using oven gloves or pot holders, gently squeeze the sides of the cans and
lightly shake them until the cakes slide out. Turn them so they are top side up
and place them on a rack to cool.

Kids (of all ages) will probably enjoy this cake. It needs no extra added
accompaniments, but is good served with a glass of cold milk. You can also dress
it up a little with the peanut butter frosting from the back of the book.

NOTES:
PBJ Cake With Peanut Butter Frosting

Peach Cake

My peach cake uses the same principal as the mango bread of pre-baking the
fruit to remove excess moisture. Colorado grows some of the sweetest peaches
you could ever find. They grow on the western slope of our state and usually
ripen to perfection in August and September. Bring all the ingredients to room
temperature. Then preheat the oven to 400°F. Spray the insides of the cans with a
vegetable oil cooking or baking spray. This recipe does require some extra time
and work. The baking time of this recipe will vary depending on how juicy the
peaches are.

Before you begin putting this recipe together, cut the peaches into slices about ⅜
inch to ½ inch in thickness until you have 3 cups to use whole and 1 cup for the
puree. The three cups of peaches should weigh about 20 ounces. One cup would
weigh a little over 6½ ounces. Leave the skins on. Toss the 3 cups of peach slices
with the 2 teaspoons of lemon juice and two tablespoons of packed light brown
sugar. Place the peaches on a rimmed baking sheet lined with foil and sprayed
with a vegetable oil cooking or baking spray. Bake for about 30 to 35 minutes.
After the peaches have baked for 15 minutes, flip them over. When done, remove
them from the oven, transfer to a cutting board to cool, and reset the oven to
350°F.

Ingredients for 2 cans:

2 Cups unbleached cake flour 1 Cup unbleached all-purpose flour (plus extra for
dusting) 1½ Teaspoons baking soda 1 Teaspoon baking powder ½ Teaspoon
salt

6 Tablespoons (¾ stick) unsalted butter 3 Tablespoons vegetable oil 1 Cup sugar

4 Eggs

1 Teaspoon vanilla extract 3 Tablespoons peach schnapps 1 Cup fresh peaches
(pureed) 3 Cups peaches (baked as described above)

For Pre-baking the Peach Slices

2 Teaspoons lemon juice

2 Tablespoons packed light brown sugar