Dougherty Family Recipe Box

Category: Cake

  • Carrot Cake

    Ingredients

    • 2 cups white sugar
    • 1 cup canola oil
    • 2 cups all purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 4 eggs
    • 3 cups carrots coarsely grated

    Method

    1. Preheat oven to 350°F.
    2. In stand mixer with paddle attachment, cream together sugar and oil.
    3. In a separate bowl, mix together dry ingredients.
    4. Mix dry ingredients into sugar mixture.
    5. Beat in eggs one at a time.
    6. Continue beating on medium speed for 5 minutes.
    7. Stir in carrots.
    8. Pour batter into 9×12 cake pan.
    9. Bake until toothpick inserted in centre comes out clean (about 55-60 minutes).
    10. Remove from oven and cool.

    Source

    Barkley family recipe.

  • New York Cheesecake

    Bake the day before serving.

    Ingredients

    Crust

    • 1 3/4 cups graham cracker crumbs (about 15 crackers)
    • 2 tablespoons brown sugar
    • 1/4 cup melted butter

    Filling

    • 4 (8 ounce) packages full fat cream cheese at room temperature
    • 1 2/3 cups white sugar
    • 1/4 cup cornstarch
    • 1 tablespoon vanilla
    • 2 eggs
    • 3/4 cup 35% heavy whipping cream

    Method

    1. Wrap the bottom of a 9 inch springform pan in aluminum foil ensuring that the pan is sealed against water on the bottom and sides.
    2. Preheat oven to 350°F.
    3. Mix crust ingredients together.
    4. Press crust into bottom of springform pan.
    5. Bake crust for 10 minutes.
    6. Remove from oven.
    7. In a stand mixer with paddle attachment on low beat 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch together for 4 minutes.
    8. Beat in remaining cream cheese one package at a time.
    9. On medium beat in remaining sugar and vanilla.
    10. Beat in eggs one at a time.
    11. Blend in cream until just mixed (do not overmix).
    12. Pour filling into pan over crust.
    13. Place springform pan in a roasting pan.
    14. Add hot water to roasting pan until water comes 1 inch up the side of the springform pan.
    15. Put the roasting pan into the oven and bake until top is gold and middle is slightly jiggly (about 1 1/2 hours).
    16. Remove from oven.
    17. Gently take springform pan out of the roasting pan and set on a wire rack to cool.
    18. Let cake cool 2 hours.
    19. Cover pan with plastic wrap and put in fridge for at least 6 hours.

    Source

  • Chocolate Microwave Mug Cake

    Ingredients

    • 1/4 cup all purpose flour
    • 1/4 cup white sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 3 tablespoons milk
    • 2 tablespoons canola oil
    • 1 tablespoon water
    • 1/4 teaspoon vanilla

    Method

    1. Mix together all ingredients in a large mug.
    2. Microwave until cake is done in middle (about 1 minute 45 seconds).

    Source

  • Medivnyk (honey cake)

    Ingredients

    • 1 cup honey
    • 8 egg yolks
    • 1 cup brown sugar
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 6 egg whites
    • 2 egg whites
    • 1 cup brown sugar
    • 2/3 cup chopped walnuts

    Method

    1. Preheat oven to 325°F.
    2. Bring honey to a boil and then cool.
    3. In a separate bowl, beat the egg yolks until light.
    4. Gradually add sugar to yolks and continue beating until light and fluffy.
    5. Mix the cooled honey into the yolks.
    6. In a separate bowl, mix together the flour, baking soda, and salt.
    7. Add the flour to the yolk mixture and mix well.
    8. In a separate bowl, beat the 6 egg whites to stiff peaks.
    9. Fold egg whites into batter.
    10. Pour batter into pans.
    11. In a separate bowl, beat 2 egg whites to stiff peaks.
    12. Slowly add brown sugar to egg whites while beating.
    13. Spread egg white mixture over batter and sprinkle with nuts.
    14. Bake until a toothpick inserted in the centre comes out clean (about 45 minutes).

    Source

    Traditional Ukrainian Cookery (out of print).

  • Tiramisu

    Ingredients

    Sheet-style Ladyfingers

    • 4 eggs
    • 2/3 cup white sugar
    • 1 teaspoon vanilla extract
    • 1/3 teaspoon salt
    • 3/4 cup all purpose flour

    Tiramisu

    • 6 egg yolks
    • 1 cup white sugar
    • 1 1/4 cup mascarpone cheese
    • 1 3/4 cup heavy 35% whipping cream

    Flavouring

    • 1 cup cold espresso
    • 1/2 cup coffee flavoured liqueur
    • cocoa for dusting

    Method

    Sheet-style Ladyfingers

    1. Preheat oven to 375°F.
    2. Line a jelly roll baking sheet with parchment paper.
    3. Separate the eggs.
    4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
    5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
    6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
    7. Gently fold the egg white mixture into the egg yolk mixture.
    8. Gently sift the flour over the egg mixture and fold it in.
    9. Pour the batter into the baking sheet and gently even it out with a spatula.
    10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
    11. Remove from oven and allow to cool until warm.
    12. While still warm, remove from pan and cut or trim to fit the dish that the tiramisu will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

    Tiramisu

    1. Beat together egg yolks and sugar in a saucepan over medium-low heat.
    2. Continue cooking for 10 minutes while stirring constantly.
    3. Remove yolk mixture from heat and beat until thick and lemon coloured.
    4. Add mascarpone to whipped yolks and beat until combined.
    5. In a separate bowl, whip cream until stiff peaks (best if done in a metal bowl that has been kept in the freezer before use).
    6. Gently fold the whipped cream into the mascarpone mixture and set aside.

    Assembly

    1. Assemble the tiramisu in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
    2. Mix the espresso with the coffee liqueur.
    3. Put the first layer of lady finger in the bottom of the dish.
    4. Brush the lady finger with the coffee mixture.
    5. Spoon 1/2 of the tiramisu in and even it out with a spatula.
    6. Put the second layer of lady finger in.
    7. Brush with the coffee mixture.
    8. Spoon the remainder of tiramisu in and even it out.
    9. Cover and refrigerate for at least 4 hours.
    10. Dust with cocoa before serving.

    Source