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Maddalena Fuller

Sep
25

P1010009

Luscious Lemon-Ginger Pound Cake

1 c. butter, at room temperature
1+ 1/2 cups sugar
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp ginger
1/4 cup lemon juice
2 tbsp. grated lemon peel
1 c. buttermilk
Glaze:
1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla
Cook in either a bundt pan for approximately one hour, or in two loaf pans for approximately 35 minutes at 350 degrees. Let cool and drizzle with lemon glaze.

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Sep
19

P1010013

Start with:

  • 1.2 cup  butter
  • 1 cup sugar
  • 2 eggs

Add

  • 1 cup sugar
  • 1/2 cup cocoa
  • 1.2 cup buttermilk/plain yogurt

Add:

  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk/plain yogurt

Icing:

  • 2 tbsp butter
  • 2 tbsp cocoa
  • 1/2 cups icing sugar, or as needed

Bake the cake at 350 degrees for approximately one hour in a bundt pan, or for 35 minutes in two seperate round cake pans.


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Sep
10

Banana Nut Apricot Bread

1/3 cup soft butter
2/3 cup sugar
1-2 eggs
1.5 cups banana pulp
1 + 3/4 cups flour
2 + 1/4 tsp double acting baking powder
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup of diced dried apricot bits

Preheat the oven to 350 degrees and bake for approximately 1 hour. Cool before slicing.

I like to sneak out of bed early to make banana bread for breakfast. It is quick with no fuss and fills the kitchen with a warm, wholesome smell – which is particularly helpful for masking the smell of the party the night before. The apricot provides a tasty twist to traditional banana bread, which is best eaten in bed, fresh from the oven, with butter.

To make this a complete breakfast you will  need a large glass of water and vitamins if you did have a party the night before, a coffee and a Globe and Mail.


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