Sunday, April 24, 2016
My Favorite Cakes - Top 10 Mouthwatering Cakes
I have definite likes and dislikes when it comes to cake. I really don't like those packaged mixes you add water, oil, and eggs to because they really have no substance. I don't even know why people think they are all that. I prefer my cakes to have substance.
Substance is another word for dense so it isn't light and airy but filled with flavor and fills you up. For instance, I love making an apple spice cake that feels heavy in your hand and is full of apple pieces. When you bite into it, the spices mix with the apples and you almost have an apple pie flavor. It makes a good breakfast.
I also enjoy carrot cake but I like mine with some sort of spice, raisins or a shot of rum added before I cook it. I usually make a carrot cake right after I make carrot juice because the pulp works beautifully in the batter and cooks up nicely. When I want a spiced cake, I usually use the pumpkin pie spice because its a nice blend of spices.
I do not particularly like icing on my cake because it makes it too sweet and it covers over the flavor of the cake itself. The only time my mother put icing on a cake was for a special occasion such as a birthday cake. Otherwise, the cake might have a dusting of powdered sugar. I don't know when it became popular to put frosting on everything.
The ten top mouthwatering flavors counting from number 10 down is as follows:
10. The ever popular Carrot cake with raisins, nuts, or even pineapple. That actually sounds good! A carrot cake with pineapple in it. Yummmm.
9. The Banana cake which seems to be a regular cake with mashed bananas mixed in before baking. Hmmmm, I wonder how that would do with a bit of coconut and cinnamon?
8. A Lemon cake with lemon zest and grated lemons. The tartness is supposed to go with the sweetness of the cake. I've never liked lemon so this one is not for me but I know others who love anything lemon.
7. The Yellow Butter cake is next and is the flavor selected most often for layered cakes because properly done, it is moist but firm.
6. Then there is the wonderful Rum cake made so the rum is put in the batter or baked first and then soaked in rum. Either way it has a strong rum flavor. I've had a wonderful sourdough Rum Bundt cake that was fantastic.
5. Coming in fifth is the Vanilla cake which is a cake flavored with vanilla essence or extract.
4. Did you know the Red Velvet cakes used to have beets as part of the recipe to sweeten it and create the reddish color? Now they use red food coloring to create the same look. In addition, they now use a cream cheese frosting because it takes less time than the traditional French style roux frosting.
3. Here comes the Pineapple cake in third place. The only type of pineapple cake I've ever had is a pineapple upside down cake. My mother made a yellow cake in the 13 by 8 inch pan, topped it with sliced rings of pineapple, and just before it was done, she'd sprinkle a bit of brown sugar over the top to give it a brownish golden look. I enjoyed that so much.
2. Next is the Black Forest Cake which is actually a chocolate layered cake with whipped cream and cherries. This cake originated in Germany where they used to add a liqueur for flavoring.
1. In first place is Chocolate! Any kind of chocolate cake! Plain chocolate! Death by Chocolate! It doesn't matter. Chocolate is the flavor that rates number one for delicious, mouthwatering cakes.
Notice none of these are dump cakes which seem to be more and more popular. Yes, I've had one or two and I hated them because they had a funny taste to them. I prefer making cakes from scratch so I get the type of cake I want. By the way, there is a different list for wedding cakes and cupcakes which I'll talk about in the near future.
Have a good day.