Baked Goods
| CARROT CAKE | BAKLAVA | CREAM CHEESE DANISH | PECAN CARMEL ROLLS |
| BANANA NUT BREAD | LAYERED PUMPKIN PIE | DRESSEL'S CAKE | ATOMIC CAKE |
| FRUITCAKE |
From PJ Hamel, King Arthur Baking Company
"No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total.
Ingredients:
- 1 1/2 cups (213g) dried pineapple, diced
- 1 1/2 cups (255g) raisins, golden or regular
- 1 cup (128g) dried apricots, diced
- 1 1/2 cups (223g) dates, chopped
- heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
- 1/3 cup (64g) crystalilized ginger, diced, optional
- 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice
Batter Ingredients:
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 2 cups (425g) dark brown sugar, packed
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspicee
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (11g,) black cocoa optional, for color
- 1/4 cup (85g) boiled cider, igolden syrup, or dark corn syrup
- 1/2 cup (113g) apple juice, cranberry juice or water
- 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)
Topping/glaze (optional)
- rum, brandy, simple syrup, vanilla syrup, or ginger syrup ginger syrup
Instructions
- To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.
- Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.
- To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
- Beat in the salt, spices, and baking powder.
- Beat in the eggs one at a time, scraping the bowl after each addition.
- In a separate bowl whisk together the flour and cocoa.
- Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
- Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
- Spoon the batter into the pans, filling them about 3/4 full.
- Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. The cakes are done when a cake tester inserted into the center comes out clean.
- Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.
- Brush the warm cake with rum, brandy, simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. (This keeps them moist for weeks; you can skip this step, but they won't stay moist long-term.)
- When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.
Tips from our Bakers
- This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 loaf cakes.
- While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger.
It appears that no one ever wrote any of the earliest receipes down for the Atomic Cake. Way back in the day, they knew the recipes by heart. The head baker would call out some ingredients to the others, then they would leave it there. The head baker would add a few more ingredients and that way he'd never lose his job to the "kid."
Chef and food stylist Mark Graham developed this home version of a classic Atomic Cake in the Tribune test kitchen by deconstructing a cake from Calumet Bakery and by following tips from Rachel Bernier-Green, owner and baker of Laine's Bake Shop in Morgan Park. While Bernier-Green uses scratch ingredients to make cakes to order, she said that, historically, homemade Atomic Cakes often used boxed cake and pudding mixes. You can make all the elements of this cake one day, then assemble the next. You will want to allow time for the cake to chill completely; this helps the layers and fillings stay together as you slice and serve the cake.
CAKE LAYERS:
| 1 box banana quick bread mix, see note | 1 box chocolate cake mix |
| 1 box yellow cake mix |
Prepare each boxed mix in two 8-inch cake layer pans, following the directions on the packages. You will use only 1 layer per mix. If using banana bread mix, the entire box will make one layer cake in an 8-inch pan. (Use the water method for mixing as listed on the box.) Wrap remaining layers well and freeze for another use. (They will keep up to six weeks.)
Note: We used a banana bread mix, rather than a banana cake mix, as the former was more readily available. But you may use either.
VANILLA CREAM:
| 1 box (3 ounces) vanilla pudding mix | 2 small bananas sliced 1/4-inch thick pieces (about 1 1/2 cups) |
Make the pudding according to package directions. You will need about 1 cup; save leftovers for another use.
STRAWBERRIES:
| 1 cup hulled, sliced fresh strawberries | ¼ cup strawberry glaze (or jam) |
Mix the fresh berries and the glaze in a small bowl.
STRAWBERRY BAVARIAN CREAM:
| ½ teaspoon powdered gelatin | 2 tablespoons sugar |
| 2 tablespoons water | ½ cup heavy cream |
| ½ cup hulled, sliced strawberries |
Bloom the gelatin in the water in a small bowl until it dissolves, 5 minutes. Cook the strawberries and sugar in a small saucepan over medium heat, stirring frequently, until berries are soft, about 5 minutes. Puree in a food processor and return berries to the pan. Stir in gelatin mixture. Simmer over low heat, stirring frequently, until gelatin is clear, 2 minutes. Set aside to cool. Meanwhile, whip the cream to soft peaks; gently fold in the cooled strawberry mixture.
GANACHE:
| ¼ cup heavy cream | 1 tablespoon butter |
| ⅓ cup semisweet chocolate chips |
For the ganache, heat the cream in a microwave-safe bowl to a simmer, about 45 seconds. Stir in chocolate and butter, whisking until smooth. Allow to cool to room temperature, stirring occasionally, about 50 minutes. Whip with a handheld mixer until light and fluffy, about 8 minutes.
TOPPING:
3 1/2 cups nondairy whipped topping (such as Rich's)
Whip the nondairy whipped topping in a large bowl with a mixer on high speed until you have stiff peaks, about 6 minutes. Makes about 7 cups.
ASSEMBLY
1. Place a 9-inch cake circle on a cake stand (a rotating one, if you have one). Spoon some of the whipped topping into a pastry bag (or plastic bag with a hole cut at one corner) with a star tip. Settle the banana cake layer on the cake circle. Pipe an edge of whipped topping around the perimeter to act as a dam. Fill the center of the cake with 1/2 cup pudding. Top with banana slices, pushing them gently into the pudding to make a smooth layer.
2. Settle the yellow cake layer onto the banana filling. Pipe whipped topping around the edge to make a dam. Spread with the strawberries in glaze. Top with strawberry cream, leveling the filling smooth with an offset spatula.
3. Place the chocolate cake layer onto the filling. Pipe whipped topping around the edge to make a dam. Fill with the ganache, smoothing the top. Cover the sides and the top with the whipped topping. Refrigerate overnight for easier serving.
https://www.chicagotribune.com/dining/craving/ct-chicago-atomic-cake-food-0315-20170310-story.html
Dressel's Chocolate Fudge Whipped Cream Cake
By M. K. Rogers
Adapted from from the Dressel's family recollections
| Fudge Cake Ingredients | Light Chocolate Buttercream Ingredients |
| 2 cups sugar | 2 cups room temperature unsalted butter |
| 3 large eggs | 1/2 cup vegetable shortening |
| 1 1/4 cup vegetable oil | 2 tsp vanilla |
| 4 tsp vanilla | 4 Tbsp Dutch-process cocoa powder |
| 1 1/3 cups boiling water | |
| 1/2 cup Hershey’s Special Dark cocoa powder | Whipped Cream Ingredients |
| 1 1/2 tsp baking soda | 1 cup water |
| 3/4 tsp salt | 1/2 tsp agar agar (NOTE: this is a vegetable derived gelatin agent.) |
| 1 1/3 cups cake flour | 3 cups Kilgus Farmstead or other non-homogenized heavy cream (closest approximation to what Dressel’s used) |
| 1 cup all purpose flour | 1/2 cup powdered sugar |
| 1 cup toasted & ground mixed walnuts & pecans for sides of finished cake |
1 tsp vanilla |
Preheat oven to 350. Prepare two, 9-inch baking pans by greasing them and lining them with parchment paper circles. Also at this point: Set out the two cups of unsalted butter for your buttercream on your counter to bring it to room temperature (pliable, but not soft) for making your frosting later.
In large mixing bowl, beat sugar and eggs 3 minutes until fluffy and creamy. Blend in oil and vanilla and beat two minutes more. Combine boiling water and cocoa powder, stir to dissolve, mix in soda and salt. Pour into batter and incorporate. Add flour and mix until blended and smooth. Pour into prepared pans and tap pans to release bubbles. Bake at 350 for 35 to 40 minutes until cake springs back when touched. Remove from oven; let rest in pans for five minutes. Turn onto racks. Let cakes cool completely.
While cake is baking, make whipped cream. Place 1 cup water in saucepan with 1/2 tsp agar agar. Heat to boiling; boil 4 1/2 minutes. Let solution cool just until you can immerse your finger in it–still quite warm and liquid–this takes about 3 to 3 1/2 minutes. While you’re waiting, combine 3 cups of cream with 1/2 cup powdered sugar and 1 tsp vanilla. Turn mixer to low speed. Before cream reaches soft peak stage, add 3 Tbsp of the warm liquid agar/water solution to cream all at once (there should be at least 2 1/2 to 3 tablespoons of this solution left after boiling) and whip until consistency firms up. Note: The whipped cream will not be super firm–just firmer than typical whipped cream.
Make your light chocolate buttercream. Whip two cups of room temperature unsalted butter with 1/2 cup of vegetable shortening and 4 cups powdered sugar at low speed for 8 to 10 minutes until the mixture is fluffy. Add two tsp vanilla. Whip again just to incorporate. Mix together 2 1/2 Tbsp oil with 4 Tbsp Dutch process cocoa powder. Whisk into buttercream until evenly distributed.
Assemble Cake:
Trim the “dome” off the top of each fudge layer to ensure each cake layer is exactly level and of the same thickness. (Note: if you are allergic to nuts, crumble this trim into crumbs and place on a parchment-lined baking sheet. Toast crumbs in the oven at 300 degrees until crispy. Crush these crumbs fine and reserve.)
Place first fudge layer on a cake liner on a footed cake stand. Carefully pipe 1-inch of buttercream around the rim of the fudge layer, so you now have a standing lip of buttercream on the cake layer. Fill this with 1-inch tall whipped cream. Add several more spoons of whipped cream onto the center.
Layer the second fudge layer of cake over the whipped cream layer. Using an offset spatula, carefully seal the outside edge of the cake (sealing whipped cream in) with buttercream, using a little more buttercream if needed.
Frost top of cake with buttercream. Frost sides of cake with buttercream. Apply crushed nuts (toasted walnut and pecan) to sides of the cake. (Or, if allergic to nuts, apply the toasted cake crumbs to the sides of the cake.)
Freeze the cake, which will ensure that the whipped cream layer and buttercream will firm up. Set cake out 1/2 hour to 45 minutes before serving to soften.
Notes
I've had notes from people panicked about the agar agar and stabilizing whipped cream. Folks, this was the recipe the Dressel's approved. HOWEVER you don't HAVE to stabilize the cream this way. For a very quick cheaters version? Just buy a box of instant vanilla pudding, whip the cream until just beginning to firm up, add 1/2 box of the pudding mix and no additional sugar, whip until quite firm and layer in the center of the cake. One caveat: Firming the cream this way will result in flavors at the center of the cake that are not like the original Dressel's cake. Also, this version is best if you serve the cake the day you make it. Adding the instant pudding mix will make the cream gummy if held too long.
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Layered Walnut Pumpkin Pie
From an old magazine, many years ago
Carole Fanizzo Mackey
| ¾ cup walnuts, finely chopped | 16 oz. can pumpkin |
| 1/4 cup cold water | ½ cup milk |
| ¾ cup granulated sugar | 1 tsp. pumpkin pie spice |
| 3 large eggs, separated | ¼ tsp. vanilla |
| ½ t salt | 1-8 inch cooled pie shell |
| 1 cup Cool Whip | Walnut halves |
| 1 envelope unflavored gelatin |
Soften gelatin in water in saucepan. Stir in pumpkin , ½ cup sugar, milk, lightly beaten egg yolks, pumpkin pie spice, and salt. Heat to boiling, stirring constantly. Turn heat to low; cook 5 minutes, stirring. Remove and add vanilla. Chill until mixture thickens slightly.
Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of sugar until stiff. Fold into pumpkin mixture along with chopped walnuts.
Turn half pumpkin mixture into pie shell and spread level. Top with ¾ of cool Whip and spread level. Spoon on remaining pumpkin filling. Decorate top with remaining Cool Whip and walnut halves. Chill at least 4 hours.
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Mom Carpenter’s Carrot Cake
From Son George
| Cake Ingredients | |
| 2 ¼ cups sifted flour | 2 tsp. – Vanilla |
| 2 cups white sugar | 1 – 8 oz. can crushed Pineapple (pineapple not completely drained) |
| 2 tsp. cinnamon | |
| 2 tsp. salt, separated | 2 cups grated carrots |
| 2 tsp. baking soda | 2 cups shredded coconut |
| 4 whole eggs | 1 cups chopped walnuts |
| 1 ½ cups vegetable oil | |
Sift together in a large bowl: flour, sugar, cinnamon, 1 teaspoon of salt, and baking soda.
Add eggs, vegetable oil, one teaspoon of salt, vanilla, crushed pineapple, and grated carrots. Mix.'
Fold in coconut and walnuts.
Pour in 9" x 13" pan and bake in 350 degree, pre-heated oven for approximately 50 minutes. (Depends on whether you use metal or glass pan so check after 40 minutes.)
| Frosting Ingredients |
| 1 8 oz. cream cheese |
| ½ stick butter |
| 1 ½ cups powered sugar |
| 1 tsp. vanilla |
(Double frosting if making 3 layers.)
Cream the cheese and butter together until fluffy. Add sugar and vanilla.
Spread on cooled cake. (Stays moist, freezes well.)
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From Connie Agnos
4 Cups walnuts (1-16 oz pkg finely chopped
1/2 Cup sugar
1 t ground cinnamon
1 lb phyllo
1 cup butter, melted
16 oz honey
About 2 1/2 hours before serving or up to 2 days ahead:
Grease 13" x 9'' baking dish. In a large bowl with spoon, combine chopped walnuts, sugar, and cinnamon until blended; set mixture aside.
In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13" by 9" rectangles.
Place 1 sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup of walnut mixture evenly over phyllo.
Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just half way through all layers in a diamond pattern. Bake in 300 degree oven for 1 hour and 25 minutes or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot, but not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
To Serve: Finish cutting through the layers with a sharp knife.
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From Son Tom
| Biscotti Ingredients |
| 4 oz butter |
| 10 oz sugar |
| 3 each eggs |
| 1 TBL Anise extract (Glynis’ adjustment replacing vanilla) |
| 18 oz flour |
| 3 tsp baking powder |
| 1/2 tsp salt |
| 1 Tbl anise seed, cracked |
| 3 oz walnuts, hand chopped, coarse |
Cream butter, add sugar, eggs, vanilla
Mix flour, baking powder, salt, anise and walnuts. (Nuts, coarsely hand chopped)
Gradually add to butter mixture.
Shape into 12” logs, 6 oz each. Place 4 each on greased -- Mom preferred parchment paper -- ½ size sheet pan. Flatten to about 1/2 size.
Bake @ 400 degree F, for 20 minutes. Cut on the diagonal, into slices BEFORE COOLING.
Place the cut biscotti in the 400 degree for up to 5 minutes after cutting, depending on how crisp you wish them to be.
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Cream Cheese Danish
From Connie Agnos
2 boxes puff pastry sheets, thawed in refrigerator 
2-8 oz packages cream cheese, softened
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 teaspoons sour cream
¾ cup white sugar
1 large egg ehite + 1 tbsp water
¼ (or more raw sugar
Preheat oven to 400 degrees. Lightly grease a baking pan or cookie sheet. (Connie lines his with parchment paper.)
In a large bowl, mix together cream cheese, white sugar, almond extract, vanilla extract, and sour cream.
Unfold puff pastry and cut along seam into three separate sheets. Roll out lengthwise on lightly floured surface to about 19 x 4 inches. Cut into 6 pieces.
Whisk egg white and 1 tbsp water in small bowl for egg wash.
Brush edges of pastry with egg wash, spread filing (about 1 or 2 tablespoons) on cut pastry on one side, and fold dough over filing so that short ends meet to form a 6 x 3 inch packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top to vent.
Brush tops with egg wash and then sprinkle with raw sugar.
Bake in preheated oven for 17 to 18 minutes.
Makes 2 dozen or more depending on the size you cut the puff pastry.
NOTE: You can make them as big as you want and put in as much filling as you want. I sometimes use apricot, blueberry, or raspberry filling in place of the cream cheese mixture.
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Mini Carmel Pecan Rolls
From Connie Agnos
These are great sweet rolls that are easy to make and ready in about 35 minutes.
1/3 cup packed light brown sugar
1/3 cup butter cubed
2 Tbsp. light corn syrup
1 1/2 tsp. milk
1 tube (8 oz.) refrigerated crescent rolls
2 tsp. sugar
1/2 tsp. Ground cinnamon
1/2 cup chopped (or broken ) pecans
Preheat oven to 375. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate. Sprinkle pecan pieces over heated caramel sauce.
Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. (I often brush soft butter on first). Roll up jelly- roll style, starting with the long side; pinch seams to seal.
Cut each roll into nine slices; place into greased pie plate, cut side down.
Bake 15-18 minutes or until golden brown. Cool for 1 minute before inverting onto a serving plate.
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Banana Nut Bread
From Connie Agnos
1 3/4 cups sifted all purpose flour 
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup soft shortening
2/3 cup granulated sugar
2 eggs, unbeaten
1 cup mashed ripe bananas (3 bananas)
1/2 cup or more of pecans broken, more if you like
Start heating oven to 350. Grease 9" x 5" x 3" loaf pan.
Sift flour, baking powder, soda and salt.
With electric mixer at medium speed or "cream", (or with a spoon), throughly mix shortening with sugar, then with eggs until very light and fluffy (like whipped cream), about 4 minutes altogether. Then at low speed or "blend" beat in flour mixture alternately with bananas until smooth. By hand add nuts and turn a couple of times then turn into the pan. Bake 1 hour or until done. You can test if it's done by inserting a toothpick into the bread, if it comes out clean bread is done! Cool in pan 10 minutes, remove and cool on wire rack before slicing, ( if you can wait).
I like to spread butter on my banana bread when having it for breakfast.
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