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Ginger Cake with Lemon Glaze

This cake is extremely gingery! It’s perfect for a cold winters night.

4oz fresh ginger
2 cups + 2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup molasses
1/2 cup + 2 tablespoons canola oil
1 teaspoon baking soda
1 cup boiling water
2 eggs
1 lemon
1 cup powdered sugar

Peel and chop the ginger. Pulverize it until all large pieces are broken up. Combine flour, cinnamon and cloves in a large bowl. In a separate bowl mix together the sugar, molasses and canola oil. Stir the boiling water into the baking soda and mix until dissolved. Add the water and baking soda mixture to the bowl of liquid ingredients and mix well. Stir in the eggs. Finally add the wet ingredients to the flour mixture, and stir for 1 minute. Bake at 300 for 1 hour in a greased 9×9 inch pan.

Squeeze the juice and mix together with the powdered sugar. After the cake has cooled for a few minutes pour the glaze over each slice of cake.

Triple Berry Crumble

Seattle in the summer is full of berries. Blackberries literally grow like weeds – they are everywhere! Making a berry crumble seemed like the obvious choice. Any types of berries can be used for this. I picked blackberries, thimble berries, and huckleberries and used the combination of all three, but feel free to use whatever is in season near you!


1 stick + 6 tbsp. butter
1-3/4 c. flour
1/2 c. brown sugar
1 c. confectioners sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1 lb. (or whatever you’ve got) berries of choice


Melt 6 tbsp. of butter and mix in brown sugar, 1/4 tsp. of salt, and 1 c. flour. Mix with a fork until crumbs form and then put in refrigerator. In another bowl, mix the rest of the butter (room temperature), confectioners sugar, and vanilla, and then beat in eggs. Then add 3/4 c. flour, baking powder, and 1/4 tsp. salt and mix everything together very well. In a separate bowl, lightly mash your berries together so that they are still chunky but smaller pieces. Cover your pan (13 x 9) in tin foil and butter the bottom and edges, or use muffin tins. Pour in the dough mixture, then berry mixture, and then generously cover with the topping. Bake on 350 for 30 (muffin tins) to 50 (pan) minutes or until sticking in a fork comes up only covered in berries but not dough from the bottom. The topping should become golden and the berries should be bubbling. Allow to cool and enjoy alone or with ice cream!

Marble Cake with Coffee Frosting

1/2 cup canola oil
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2/3 cup milk or buttermilk
1-3/4 cups flour
1 teaspoon baking powder
3 tablespoons cocoa powder

Combine canola oil, eggs, sugar and vanilla and mix until fully combined. Stir in the flour and baking powder. Pour 1/3 of the batter into a separate bowl and mix in the cocoa powder. Alternate pouring large spoonfuls of each batter into a greased cake pan. Swirl the batter with a knife just until it looks like the marble pattern. Bake at 350 for 30-35 minutes.

2 tablespoons butter, melted
1 teaspoon instant coffee powder
2 tablespoons milk
2 cups confectioners sugar

Mix the butter, milk and coffee powder until the coffee powder is fully dissolved. Add in the confectioners sugar. You may need to add more sugar if the frosting is too runny or more milk if it is too thick. Frost the cake after it has had ample time to cool.


Pineapple Upside-Down Cake

We’re getting ready for summer with this delicious cake!

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk
1 3/4 cups flour
1 teaspoon baking powder
6 pineapple rings, fresh or canned
handful dried cranberries (if desired)
1 teaspoon brown sugar

Butter the bottom and sides of a cake pan and sprinkle brown sugar over the bottom. Place the pineapple rings on the bottom of the pan. Put a few dried cranberries in the center of each pineapple ring, and set aside. In a bowl, whisk together the butter and the sugar. Stir in the eggs and vanilla. Stir in the milk, and then add the flour and baking powder and mix until batter is fully combined. Pour the batter over the pineapples in the pan. Bake for 30 minutes at 350. Allow to cool before serving.

Carrot Cake

2 eggs
2/3 c. sugar
1/2 c. oil
1 tsp. vanilla
1-1/3 c. flour
1 tsp. baking powder
1 tsp. cinnamon
2 c. shredded carrots
1/2 c. pecans, chopped

Combine eggs, sugar, oil and vanilla. Add flour, baking powder and cinnamon and mix until combined. Fold in the carrots and pecans. Bake at 350 for 30 minutes in an 8 inch pan. Let the cake cool before frosting.

2 tbsp. butter
1-1/2 c. confectioners sugar
1/4 c. milk
1/4 tsp. vanilla extract

Melt butter in a bowl, and add all other ingredients. Add extra confectioners sugar if too thin, or more milk if too thick. Spread over cooled cake!

Black Russian Cake with Chocolate Ganache Frosting

1 box dark chocolate instant pudding
1 c. water
2 eggs
1/2 c. canola oil
1/2 c. spiced rum
1 devils food cake mix
1 c. mini chocolate chips

Put instant pudding and water into a large bowl and whisk well for 2 minutes. Add in eggs, oil, rum and cake mix and stir until combined. Mix in mini chips, and pour batter into two 8 inch round cake pans. Bake at 350 degrees for 35 minutes. Allow to cool before frosting.

1/2 c. whipping cream
4 oz. dark chocolate, finely chopped

Heat the cream until it is hot but not boiling. Pour the cream over the chopped chocolate in a large bowl. Mix until the chocolate is fully melted and combined. Spread over the cake.


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