For the second year in a row, the editors at Columbia Metropolitan magazine were thrilled with the response to our call out for cake recipes. It seems that the Midlands is host to many exceptional bakers! Thank you to everyone who sent in recipes for this year’s contest.
After much deliberation, Columbia Metropolitan’s editorial team has narrowed our favorites down to these top five recipes. Luckily for you, our contestants graciously agreed to share their delicious recipes so that you can bake them yourselves. If you are more of an eater than a baker, we will have samples available at the Central Carolina Food and Wine Festival Gala Event (see page 28 for more details). So stop by the Columbia Metropolitan table on April 1 at the Medallion Center between 7 and 8:30 p.m. to taste and vote for your favorite cake. The winner will be announced at 9 p.m.
The lucky winner gets a $100 gift certificate to Mr. Friendly’s, a Corian cake plate from Solid Surfaces, a stylish apron from Tiffany’s and a 2 year subscription to Columbia Metropolitan magazine.
Crepe Cake
by Amy Nunamaker
Crêpes and pastry cream can be made a day ahead.
Crêpes
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tablespoons sugar
pinch salt
vegetable oil
Cook the butter in a small pan until lightly golden brown. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate over night.
To make the crêpes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crêpe pan over medium heat. Swab the surface with the oil, then add about 1/4 cup batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 15 to 20 seconds. Flip the crêpe onto a baking sheet lined with parchment. Repeat until all batter is used. You should have at least 20 crêpes.
Vanilla Pastry Cream
2 cups milk
1 tablespoon vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Stir in the butter. When completely cool, cover and refrigerate.
To assemble the cake
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Chambord Raspberry liqueur
Nutella Chocolate Hazelnut Spread
Whip the heavy cream with the tablespoon sugar and the Chambord. Fold it into the pastry cream.
Lay 1 crêpe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crêpe and repeat to make a stack of 20. Cover the top layer with Nutella. Chill for at least 2 hours. Set out for 30 minutes before serving. Slice like a cake.
Chocolate Kahlua
Cake
by Carol Richburg
Cake
1 box Devils food cake mix
1/2 cup sugar
1/3 cup vegetable oil
3 eggs
3/4 cup water
1/4 cup bourbon
1/2 cup Kahlua
3/4 cup black coffee, double strength
2 teaspoons cocoa
Preheat oven to 350 degrees. Mix all ingredients and beat 4 minutes. Bake in a greased Bundt pan for 50 minutes.
Icing
1 stick butter
1 cup sugar
1/2 to 1 cup evaporated milk
1 1/2 cup chocolate chips
Heat butter, sugar and milk. Boil for 2 minutes, stirring constantly. Remove from heat, stir in chocolate chips. Pour immediately over cake.
Jan’s Family Pleasing Apple Cake
by Jan Albriton
3 Red Delicious apples, peeled and diced into 1/2-inch cubes
1/2 cup sugar
1/4 cup cinnamon
1/2 cup golden raisins
1/2 cup chopped pecans
1 box of Betty Crocker’s Cinnamon Swirl flavored Decadent Supreme Cake Mix
Jar of Smucker’s caramel flavored ice cream topping
Toss the first 5 ingredients together in a large bowl. Cover and set aside.
Wine Cake
by Sheila Holdford
1 package yellow cake mix
1 package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs
powdered sugar, for topping
Preheat oven to 350 degrees. Place all ingredients, except powdered sugar, in a bowl and beat on medium/medium-high speed for 5 minutes. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool in the pan for 20 minutes. Remove from the pan and cool completely. Sprinkle with powdered sugar.
Preheat oven to 350 degrees. Prepare cake mix as directed on package. Spray Bundt pan with Baker’s Joy. Pour half of cake mixture into pan. Pour apple mixture on top of batter. Pour remaining cake mixture on top of apple mixture. Cook according to directions on box or until done.
Allow cake to cool enough to safely remove from pan. Drizzle caramel topping on top of cake while still warm.
Peanut Butter Pound Cake
by Jenny Lewis
Cake
1/2 cup Crisco
2 sticks unsalted butter, softened
3 cups sugar
5 large eggs
3 cups plus 5 tablespoons sifted all-purpose flour (you must sift the flour 3 times)
1 teaspoon baking powder
1 cup whole milk
1 cup peanut butter
3 teaspoons vanilla extract
Cream Crisco and butter together until smooth. Add sugar till mixed well. Then add eggs one at a time until each one is mixed well. Add peanut butter and baking powder. Add extract to milk and set aside. Alternate adding flour and milk until well mixed. Pour batter into a greased and floured pan. Place pan in a pre-heated 300 degree oven and bake for 95 minutes.
Icing
1 cup confectioner’s sugar
1/4 cup peanut butter
1 teaspoon vanilla extract
milk
Place peanut butter in microwave and melt. Add powder sugar, vanilla extract and enough milk to melted peanut butter to make it able to pour over cake. Drizzle over cake.
