So I know, every good cook has a recipe for carrot cake. But does every good cook have a “killer” recipe for carrot cake. (There is a difference you know!) I consider this recipe, which I have been preparing since a few of you were only glimmers in your father’s eyes, the most moist and delicious vegetative cake that I have ever had the pleasure of taking out of my oven. But one thing I must warn you about, besides of course the tendency to become addicted to it, is that this cake only reaches its full potential after it has been frozen. It really needs to spend a short time in your freezer to attain the moist consistency all of us treasure in a truly wonderful carrot cake.

Now I know that statement sounds preposterous. But if you have read any of my other recipes for cakes or breads that contain fruit or veggies, I almost always recommend a short resting period in your freezer as the best way to ensure perfection. (And no, I didn’t learn this trick from my many years studying at Le Cordon Bleu. I learned it from my dear friend Linda’s mother Rhoda. And to the best of my knowledge, Rhoda didn’t learn this trick from her years at Le Cordon Bleu either! (Like either of us ever attended any cooking school, much less Le Condon Bleu!) We both perfected our culinary skills in the school of “what’s for dinner, mom”?

But you truly can’t appreciate this cake until you have sunk a fork down through the not-too-sweet frosting and into the moist and tender crumb of this cake. When it reaches your mouth, you not only have the wonderful mouth feel, you have the depth of flavor from the spices, golden raisins that have simmered in pineapple juice, the toasted coconut, and the lovely tasty crunch from the toasted walnuts.

I am not going to tell you that this cake comes together in 30 minutes, because it absolutely does not. You have to simmer the raisins, toast the coconut and walnuts, grate the carrots, and mix the batter, etc. But, if you want to create a cake that has all the characteristics of that perfect carrot cake that you long for every time you see it on a menu, you have to spend the time and do it right. Of course you can always go to your favorite restaurant or bakery and pay through the teeth for just one piece. Or you can set aside a bit of time and make yourself a treat that can be shared with your family and friends for a fraction of the cost. Of course the advantage of making this cake rather than just buying a piece, is that you get to have seconds. And who in their right mind doesn’t want a second piece of carrot cake, especially around midnight or with their morning coffee?

So do yourself and your family a favor. Make one of these cakes for your next birthday celebration, or as a treat for your family and guests after your next dinner party. Remember, you really need to bake the cake ahead of time, freeze it, and then frost it the day you plan to serve it for dessert. So the hard work is all done ahead of time. That leaves you with plenty of time the day of your get-together to concentrate on the other dishes you are planning to serve. And isn’t that a plus?

So enjoy my friends. And always remember to eat your veggies!

• 8 oz. crushed pineapple
• 1 c. golden raisins
• 2 c. granulated sugar
• 3 eggs, room temperature
• 1 c. vegetable oil
• 2 tsp. vanilla
• 2 c. grated carrots
• 1½ c. toasted chopped walnuts, divided
• 1½ c. toasted coconut, divided
• 2 c. unbleached all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground mace
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg

Drain the pineapple juice into a small saucepan. Set pineapple aside. Add raisins to the juice and bring to a simmer over low heat. Remove from heat and set aside to cool.   

In a large mixing bowl cream the sugar, eggs, and oil together with a whisk. (No mixer needed for this recipe.) Add the vanilla, carrots, 1 cup of the toasted walnuts, 1 cup of the toasted coconut, the reserved pineapple, and the cooled raisins.

In another bowl whisk together the flour, soda, salt, cinnamon, mace, cloves, and nutmeg. Stir flour mixture into the carrot mixture just until thoroughly blended.  

Pour into a lightly buttered and floured 9×13-inch glass baking dish. Bake in a pre-heated 325 degree oven for approximately 45 minutes or until a pick inserted into the middle of the cake comes out clean. Remove from oven and place pan on a wire rack. Cool completely before covering with plastic wrap and placing in the freezer for no shorter time than 2 days. (I warned you in my introduction!)

The day you plan to serve the cake, remove from freezer and allow to come to room temperature.

Frost with Cream Cheese Frosting (recipe below) and garnish with remaining half cup of coconut and half cup of walnuts.

CREAM CHEESE FROSTING

• ½ c. (1 stick) unsalted butter, room temperature
• 8 oz. cream cheese, room temperature
• 1 tsp. vanilla
• pinch salt
• 3½ c. powdered sugar or more if needed

Cream butter and powdered sugar together until light and fluffy. Add the vanilla, salt, and enough powdered sugar to make a firm but not stiff consistency. Beat until smooth and easy to spread. Spread evenly over cake. Garnish with remaining half cup coconut and half cup walnuts.

A long time ago, in a world far away, I used to be a mother. Well, actually I’m still a mother, but I’m no longer a “mommy”. Mommies cook meals for their children, do their laundry, and make sure they take a bath at least every other night. Mommies also read bed time stories, tuck their children in with a kiss, as well as chauffer the little darlings all over God’s creation. While, of course, at all times remaining positive, cheerful, understanding, and loving. (My children say I was all those things, but frankly I have no recollection. It’s all just one big happy blur. Not really, but some of it is!)   

But alas, those days are over. My 4 grown children, all amazing BTW, are potty-trained, know how to say please and thank you, and I’m reassured by their partners that they take showers without being cajoled. In other words – my job with them is done!

But while I was still wearing my “mommy” hat, I used to fix this cake periodically because not only was it delicious, it was flat out easy to prepare. And as a working mother of 4, I needed all the help I could get in the kitchen. And especially when I went completely crazy and invited friends over for dinner after a long day working around the house.

It was nothing to clean the house on Saturday morning, run a couple loads of laundry, work in the yard until 3:00 pm and then decide I wanted to have friends over for dinner. Oh the energy in those days!

But life was easier in the 60s, 70s, and 80s. I didn’t have to research a new and improved spaghetti sauce recipe on the computer; I just consulted my Betty Crocker cookbook. I didn’t have to grate the Parmesan; it came all nicely fine crumbled in a big green can. And salad dressing – it came from the grocery store, as did the bread if it was a last minute get-together. All that was needed was a simple call to my friends. They were either home and I got an immediate response, or they weren’t home and we didn’t see them that evening. No leaving a message, then spending time checking the voice mail on my land line or text on my cell phone. No checking my email, and while I’m at it, making certain nothing new had been posted on Facebook! Just a simple, personal phone call that said, “Sorry for the late notice, but I miss you, and can you come for dinner tonight?” Terribly simple and for me, terribly nostalgic – just like this cake.

So next time you need a quick and easy cake perfect for any occasion, whip up one of these babies. This recipe may have been around as long as the Beatles, but just like the Beatles, it has endured the test of time. (Now if only I could say the same thing about myself! Sigh…..)

• 2 eggs
• 21 oz. can cherry pie filling
• 1 tsp. almond extract
• 1 chocolate fudge cake mix
• 1 c. sugar
• 5 T. butter
• 1/3 c. milk
• 6 oz. (1 cup) chocolate chips

In a large bowl lightly beat the eggs. Add the cherry pie filling and almond extract. Stir until well combined. Add the cake mix and stir just until combined. Pour into a buttered and floured 9×13-inch glass* baking pan. Bake in a pre-heated 325 degree oven for 35-45 minutes or until a toothpick stuck into the middle of the cake comes out clean. Don’t overbake. Remove from oven and cool on a wire rack.

Meanwhile, combine the sugar, butter, and milk in a sauce pan. Boil for one minute, remove from heat, and stir in the chocolate chips until the frosting is smooth. Pour on cooled cake and allow to harden before serving. (The frosting will be soft but will harden as it cools.)

*If using a metal pan, increase the temperature to 350 degrees and bake for 25-30 minutes.

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American chocolatier, Samuel German, developed a type of sweet baking chocolate for the Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in Mr. German’s honor.

And this delicious cake, which I prefer to serve as a sheet cake, is the ultimate result of Mr. German’s hard work. (And we all thank him to this day.)

And yes, I prefer sheet cakes to layer cakes. Why you ask?  Very simple. We entertain large groups of quests in our home, and sheet cakes are simply easier to build and easier to serve than a layer cake.  (Since entering “the golden years”, I’ve started pulling the “I’m not getting any younger” card to give myself permission to take a few steps here and there to make life easier for myself. And one of those “steps” is to mainly serve only sheet cakes and reserve time consuming layer cakes for very special occasions.)

Now I don’t want you to think that just because this recipe doesn’t call for 3 layers, each frosted with the wonderful caramel pecan and coconut frosting we have all come to love over the years that you will somehow feel cheated. Not going to happen. You are still going to get plenty of that fantastic frosting. So no need to worry. And truly, if you just can’t abide the thought of German Chocolate cake as a sheet cake, by all means, knock yourself out and make a layer cake. (3 – 8-inch pans should work just fine.)

But whatever shape you decide upon, be it the lazy person’s way (mine) or the traditionalist’s way (someone younger with more stamina), you are going to love serving this cake to your family and friends. You know the term “oldie but goodie”, well whoever coined that phrase must have had this enduring cake in mind. Because this cake has been around since I was a kid, and as everyone knows, that was a long time ago.

Actually, the first published recipe for German’s chocolate cake appeared in the Dallas Morning Star newspaper on June 13, 1957 as their “recipe of the day”. It was created by a Texas homemaker, Mrs. George Calay. The recipe was so delicious that it quickly spread to other newspapers and cookbooks, and soon became everyone’s “special” cake for birthdays, anniversaries, etc. And just so you know, June 11th is National German Chocolate Cake Day in America. (The things you learn on this site. Amazing, huh?)

And I know, everyone already has a recipe for German Chocolate Cake. But mine is a tad different. (Now there’s a surprise I bet you hadn’t thought possible.) Chuckle chuckle!

Cake:

• 4 oz. German sweet chocolate, chopped
• ½ c. water
• 1 c. unsalted butter, room temperature
• 2 c. granulated sugar
• 4 eggs, room temperature, separated
• 1 tsp. vanilla extract
• 2½ c. cake flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. buttermilk

 Frosting:

• 4 lg. egg yolks
• 1 (12-oz.) can evaporated milk
• 1½ c. granulated sugar
• ¾ c. unsalted butter
• pinch salt
• 1½ tsp. vanilla extract
• 1 T. dark rum, opt.
• 2 c. sweetened flaked coconut, toasted
• 2 c. toasted pecans, chopped

Cake:

In your microwave oven, melt the chocolate with water; stir until smooth. Set aside to cool. In the bowl of your mixer, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate mixture and vanilla. Whisk the cake flour, baking soda, and salt together in a small bowl. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter.

Spread batter evenly in a buttered and floured 9 x13-inch baking pan. Bake in a pre-heated 325 degree oven (if using a glass baking pan) or a 350 degree oven (if using a metal pan) for 35-40 or until a toothpick inserted near the center of the cake comes out clean. Remove from oven and cool completely on a wire rack before frosting. When the cake is cool and the frosting is ready, carefully spread the frosting over the surface of the cake. Let sit for a few hours before cutting into desired sized pieces.

Frosting:

Whisk the egg yolks and evaporated milk together in a large heavy saucepan. Add the sugar, butter, and pinch of salt; cook over medium heat for about 12 minutes or until thickened and golden brown, stirring constantly. (170 to 180 degrees on a candy thermometer.) Remove from heat and stir in the vanilla, rum, coconut, and toasted pecans.  Let stand, stirring occasionally, for 45 minutes or until cooled and the mixture is a good spreading consistency.

Now, who do you know that doesn’t like caramel? Personally I don’t know anyone who doesn’t go all gaga at the mere mention of the word. So when I recently combined my homemade bourbon caramel sauce with rich cream cheese frosting, and slathered said combination all over my new recipe for brown sugar Bundt cake; with just one bite I knew my quest for a really good caramel cake was over.

A little history: For years I had been trying to perfect a caramel flavored cake, but had never been able to achieve the flavor I desired. So recently I decided, what the heck, let’s give it one more try.

So while in the planning stages for this recipe I remembered that brown sugar was the base for my favorite caramel sauce. (It was a true “light bulb” moment!) So I went on line and looked for Bundt cake recipes that contained brown sugar. I found several that looked wonderful. So I took a bit from “this” recipe and a bit from “that” recipe”, and came up with “the other” recipe – mine.

So then I decided to serve this cake at a recent JazzVox concert. It was a smashing success. And I’m telling you true, the wonderful people who attend these concerts are a tough audience. They not only expect to hear amazing vocal jazz artists; they want their jazz served up with darn good food. (Our guests are true connoisseurs of the arts; both the art of jazz music and the culinary arts. And believe me, Mr. JazzVox himself (Nich) and my husband, the resident sommelier, and I could not agree more about striving to bring our guests the best possible jazz artists with a side of really great mashed potatoes!)

So if you too love to provide your family and friends with great food, bake them this cake in the near future. They are not only going to love you all the more, they might even start singing your praises. And if they happen to sound like Ella, all the better. Cheers!

• 1 box yellow cake mix
• 1 (3.4 oz.) box instant vanilla pudding and pie filling
• 4 eggs, room temperature
• 1 c. vegetable oil
• ¾ c. water
• 1½ c. brown sugar, divided
• ½ c. (1 stick) unsalted butter, room temperature, divided
• ¼ c. whipping cream
• 2 T. good bourbon
• 3 oz. cream cheese, room temperature
• 1 tsp. vanilla extract
• pinch kosher salt
• 2½ – 3 c. powdered sugar
• 1 T. milk

Butter and flour a 10-inch Bundt pan. Set aside. Mix the cake mix, pudding mix, eggs, oil, water, and 1 cup of the brown sugar in mixer; beat on medium speed for about 4 minutes. Pour batter into the prepared Bundt pan and bake in a pre-heated 350 degree oven for 1 hour or until cake tester comes out clean.

Meanwhile whisk ¼ cup of the butter and the remaining ½ cup brown sugar together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the entire time the mixture is on the heat.) Remove from heat and carefully whisk in the whipping cream and bourbon. Allow caramel to cool completely before adding to the other frosting ingredients. (You won’t need all the caramel sauce for the frosting, but never fear; it makes a wonderful ice cream sauce or a delicious additive for your morning coffee!)

While the cake is baking and the caramel is cooling, whip the remaining ¼ cup butter, cream cheese, vanilla, and salt together until smooth and creamy. Gradually add the powdered sugar alternately with milk, beating at low speed until smooth. (You want a fairly stiff mixture at this point.) Next, stir about a quarter cup of the cooled caramel sauce into the mixture.

When the cake comes out of the oven, place the hot pan on a wire rack and cool for 15 minutes. Carefully loosen the edges of the cake from the pan and invert the cake onto a serving plate; let cool completely before frosting all sides with the icing. After the icing has set for about 30 minutes, drizzle the top and sides of the cake with some of the remaining caramel sauce. Store the cake covered and at room temperature. Can be prepared up to 2 days in advance.

As some of you know, I have a special place in my heart for a truly good cake. Done right, a beautifully frosted cake can be one of the tastiest treats on earth. And in my humble opinion, if you are looking for that one perfect cake recipe that sets the standard for all others, it is this amazing recipe I found in Bon Appétit magazine about 20 years ago. Again in my humble opinion, if the creator of this amazing cake, Selma Brown Morrow has not been given sainthood status by now, someone should be answering to St. Peter for this glaring omission. (All sacrilege aside, if ever there was a cake that should be categorized as heavenly, this is it!)

The cake part is deliciously moist, with just the right amount of orange flavor and subtle crunch from the miniature chocolate chips. Then top if off with the absolute best frosting you could ever wish to lick off a plate, and you have a dessert experience you will not soon forget.

Like I said, I have been making this cake for special occasions for a very long time. The first time I made it was for the 40^th anniversary of our dear friends Dick and Eloise. I had asked them ahead of time if they would like me to build a cake for the celebration. And wonder of wonders – they said yes! So the evening of the get-together, we met at Dick and Eloise’s favorite Chinese restaurant. All of the extended family was present. Well, bottom line, I actually received a standing ovation from the assembly. That’s how fabulous this cake actually is!

The next time I made this cake for a special event, it required a bit of travel. Again dear friends were celebrating their anniversary, but this time, instead of taking the cake to Kirkland, I was serving it in Hood River, Oregon. Also to complicate the whole experience, I was staying in a hotel. So of course, being the gutsy female that I am, I asked the chef at the hotel dining room if I could store the cake in their refrigerator overnight. And because I asked so nicely, he said yes with one condition. His condition was that he got to have a piece of the cake as his reward. He liked it so much he asked if he could have a bit more to share with his staff. I made some new friends that day!

The last time I made this cake was for our friend Peggy’s 60^th birthday party last evening. Again the cake was given rave reviews.

So if you too want to celebrate a special occasion with a homemade cake, give this recipe a try. I can’t think of a better way to show someone how much you care, then by baking them this amazing creation.

Cake:

• 1 c. orange juice
• 1 oz. unsweetened or semi-sweet chocolate
• ½ c. (1 stick) unsalted butter
• 1½ c. sugar
• 2 lg. eggs, room temperature
• 1½ tsp. finely grated orange peel
• 2 tsp. vanilla
• 1½ c. cake flour
• 1 tsp. baking soda
• ¼ tsp. baking powder
• ½ tsp. salt
• 1/3 c. unsweetened cocoa powder
• ½ c. miniature semi-sweet chocolate chips

Combine 2 tablespoons of the orange juice with the unsweetened chocolate in a small saucepan. Stir mixture over medium heat just until chocolate melts. Remove from heat and gradually add the remaining orange juice. Set aside.

In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, orange peel, and vanilla. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Add dry ingredients alternately with the orange juice mixture to the butter and sugar in three additions. Beat well after each addition. The batter will be quite thin. Mix in chocolate chips.

Pour batter into 1 greased, floured and parchment paper lined 9×13-inch pan or 2-8×8-inch greased, floured and parchment paper lined pans. (Trust me, the cake will not come out of the pan(s) unless you line them with parchment paper. The orange juice, peel, and chocolate chips are sticky, and even peeling away the parchment paper can be tricky! So go slowly.) Bake in a pre-heated 350 degree oven for 25-30 minutes or until pick inserted into middle of cake comes out clean. Place the pan on a wire rack and cool completely. Do not remove the cake(s) from pan(s) until completely cool. In fact, if you want to bake the cake one day and frost it the next, just leave the cake in the pan(s) overnight.

When ready to frost a single layer cake, carefully remove the cake from the pan. Place top side down on a paper cake board or platter (if you have one the right size). Carefully peel the parchment paper off the cake. Frost the top and sides.

When ready to frost a two layer cake, carefully remove one of the layers from its pan and place top side down on cake plate or platter. Slowly peel the parchment off the cake. Frost the top side only*. Carefully remove the second layer from the pan, peel off the parchment paper and place top side up on the frosted bottom layer. Frost the entire cake with remaining frosting.

To decorate, I like to use ivy strands, curled orange peel rind and fresh strawberry fans (when in season). (Directions for how to curl orange peel and make strawberry fans provided below.)

Frosting:

• 10 oz. cream cheese, room temperature
• ¾ c. (1½ sticks) unsalted butter, room temperature
• 9 oz. good quality bulk white chocolate, like Ghirardelli (Winco carries bulk chocolate BTW)
• ¼ c. Cointreau (orange flavored liqueur)

Using an electric mixer, whip the cream cheese and butter together. Cut the chocolate into small pieces using a heavy butcher knife. Melt in the microwave and allow to cool to barely lukewarm. Gradually add the white chocolate to the butter and cream cheese mixture. Beat until smooth. Add the liqueur. Beat again. Use immediately.

Hint: Try using a setting of 275-300 degrees for melting chocolate in your microwave. Check and stir every 20 seconds or so until most of the chocolate has melted. Remove from microwave and continue stirring until no chunks of chocolate remain.

Curled Orange Peel Rind:

Using a channel knife, a kitchen tool with a flat piece of stainless steel punctured with a sharp hole through which you can cut a small groove in the skin of the fruit (see picture below), cut a long spiral length of orange peel. Then carefully wind the peel around one of your round handled cooking utensils (I use one of my wooden spoons), wrap with plastic wrap, and place in the refrigerator for a couple of hours to form. Gently remove the rind from the spoon handle and cut into desired lengths.

Strawberry Fans:

Slit strawberries with a sharp knife lengthwise about 3-4 times just to the top. Fan out as you place the strawberries on top of the cake.

*The original recipe calls for a ganache filling between the layers.

Ganache Filling:

• ½ c. heavy cream
• 2 T. + ½ c. strawberry jam
• 4 oz. semi-sweet chocolate

Combine heavy cream and 2 tablespoons jam in heavy saucepan. Whisk over medium heat until jam melts and mixture comes to a boil. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth. Refrigerate until thick enough to spread, about 30 minutes.

In my humble opinion, there is nothing finer than a good piece of cake. Now don’t go all sanctimonious on me and tell yourself that Patti must be some kind of a nitwit if she really means what she is saying. After all, isn’t it well known by anyone who is anyone (and that includes Patti), that cake is simply an inferior substitute for a real dessert? How could this self declared foodie really mean it when she says she loves cake?

Well to this I say – “pfui” (to quote my favorite detective Nero Wolfe). But please let me explain. I, along with everyone else who has ever been to a birthday party or an office celebration where your average grocery store bakery sheet cake has been served, unfortunately know that not all cakes are delicious. In fact, I will go so far as to say that a majority of these cakes are not worth the flour used in the batter or the shortening used in the frosting. But, give me a cake baked at home by a skilled baker or prepared in a wonderful bakery, and there isn’t a slice I would turn down. (That is, if I were still eating refined sugar, which I seriously try to avoid. But that’s another story…..)

Anyway, what I am trying to say in my overly verbose way is that this cake is really, really delightful. The flavor is amazing and it could not be moister unless it was a liquid. And simple to prepare? Well I think you can figure that out for yourself; just a few simple ingredients thrown together in a mixer, beaten for a few minutes and then baked in a Bundt pan.

So next time you want a lovely simple dessert that everyone will love, give this recipe a go. And while you’re at it, those of you who harbor a prejudice against cake, don’t be afraid to let cake back into your life. (Not necessarily the stuff that comes in sheet form from your neighborhood grocery store, but the real thing that comes from a reliable source, like your mother or your favorite bakery.) You may actually discover that a delicious piece of cake and a good cup of coffee are a pleasure that has been missing from your life. Enjoy

• 1 yellow cake mix
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• ¾ tsp. ground cloves
• 1 small (4 serving) instant vanilla pudding and pie filling mix
• 1 c. sour cream
• 3 T. canola oil
• 1 T. spiced rum
• 1 c. eggnog
• 2 eggs, room temperature
• powdered sugar, opt.

Combine the cake mix and spices in the bowl of your electric mixer. Add the pudding mix, sour cream, canola oil, rum, eggnog, and eggs; beat for about 5 minutes. Pour the batter into a Bundt pan that has been buttered and floured. Bake in a pre-heated 350 degree oven for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes and then turn it out onto a cake plate. Cool completely before lightly sprinkling with powdered sugar, if desired.