Marionberry Spice Cake with Marionberry Frosting

Sugar and Spice and Everything Nice . . . 2:00 AM and my eyes are wide open, I can't seem to sleep and the air around me is fresh . . . no, it's not a rewrite of the song, although I did find myself awake at 2:00 AM this morning with many thoughts about the book I'm currently working on, scrambling around in my head searching for a way out. Since I knew it was far too early for my brain to function enough to write, I went to the kitchen like any crazy normal person would. The result was this delectable, delicious, definitely scrumptious cake. Yes, the frosting is a bit pink, but unfortunately when you break down marionberries and add them to other stuff, that's just what happens. 

So really what is a girl to do? Oh yes, try a bit, post the recipe, and then go workout because that's what else normal people do before 5:00 AM.

Marionberry Spice Cake with Marionberry Frosting

by Rising Wolf Kitchen

• 2 cups unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt (really I use sea salt because I prefer the flavor and texture)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp black pepper
• Dash of ground cloves
• 1 cup packed dark brown sugar
• 1/2 cup unsalted butter (or Earth Balance), softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup low-fat buttermilk
• 1/2 cup marionberries, crushed

Frosting:

• 1/2 cup dark brown sugar
• 1/2 cup heavy whipping cream (split)
• 1/4 marionberries
• 1 Tbs unsalted butter
• Dash of salt
• 2 cups powdered sugar
• 1/2 tsp vanilla extract

1. Preheat oven to 350F and prepare 2-8" round cake pans by spraying with baking cooking spray. If you prefer, you can spray, flour then use parchment and spray again, but that's just too much work for me. 
2. Combine 2 cups flour, baking soda, and dry ingredients down through the cloves, combine with a whisk. 
3. Combine 1 cup brown sugar and 1/2 cup butter and beat at med-high speed until light and fluffy (approx 3 min).
4. Add eggs, one at a time, beating well, then beat in 1 tsp vanilla. 
5. Add flour mixture and buttermilk mixture alternately to brown sugar mixture, beginning and ending with the flour. Beat until combined (do not over-beat). 
6. Fold in marionberries and divide evenly between pans. 
7. Bake at 350 F for 22-26 minutes, or until done, depending upon oven.
8. Cool in pans for 10 minutes on rack, then turn over onto parchment lined cooling rack and let cool completely. 

Frosting:

1. Combine 1/2 cup brown sugar, 1/4 heavy whipping cream, marionberries, 1 Tbs butter, and dash of salt. 
2. Stir over med-high heat, allowing to boil, continue to stir. 
3. Cook over med-high heat for approx 3 minutes, stirring occasionally. 
4. Place powdered sugar in medium metal bowl or mixer bowl. 
5. Remove mixture from heat and add to powdered sugar, immediately stirring. Mixture will become stiff. 
6. Slowly add the remaining 1/4 cup heavy whipping cream (don't use it all if you don't need it). Mixture should be smooth and still warm. Add in vanilla and beat well for about 2 minutes, not allowing it to cool completely. 
7. While still warm, immediately place one cake round on dish/platter/etc and use about 1/4 of the frosting to cover the top of the layer. 
8. Place the other cake layer on top of the first and immediately frost the cake, smoothing it over the sides. Note: this is a rich frosting and the layer will be thin for a reason. Too much will overpower the cake. 
9. Serve and enjoy! 

Allergy Warning: This recipe contains eggs and dairy. 

Vanilla Buttermilk Pound Cakes with Blackberry Glaze

I got a hold of some wonderful blackberries at a great price, which means it was time to get baking again. This one turned out to be a favorite. It's an adaptation of a recipe from Cooking Light Quick Baking and I must say that the addition of the glaze, and using slightly better ingredients, makes such a difference!

Vanilla Buttermilk Pound Cakes with Blackberry Glaze

Modified by Rising Wolf Kitchen

• 3 cups unbleached all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 cups organic sugar
• 3/4 cup unsalted butter, softened
• 1 tsp pure vanilla extract
• 3 large eggs, room temp
• 1 1/3 cups low-fat buttermilk
• baker's cooking spray

1. Preheat oven to 350 F.
2. Combine flour, baking powder, soda and salt; stir with a whisk. 
3. Combine sugar, butter, and vanilla in a large bowl and mix at high speed until light and fluffy. 
4. Add the eggs, one at a time until each is incorporated at medium speed. 
5. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
6. Spoon into either 2 standard loaf pans or 4 small loaf pans (coat pans with cooking spray first). 
7. Bake at 350 for approx 40 minutes if using small loaf pans. If using standard loaf pans, you'll need to check it and add an additional 5-10 minutes onto the baking time. 
8. Cool cakes in pans for 15 minutes on wire rack; remove from pans and allow to cool completely. 

For the glaze: 

• 1/2 cup fresh blackberries (frozen won't work here)
• 1 Tbs unsalted butter
• 1/2 cup powdered sugar
• 1/2 Tbs lemon juice

1. Heat the butter with the blackberries in a small saucepan over medium heat, stirring constantly until butter is melted and blackberries are coated with the butter. Note: blackberries will still be intact.
2. Remove from heat and place blackberry mixture into a medium bowl.
3. Using a hand mixer, mix the blackberry/butter until you're left with only small chunks of blackberry. 
4. Add the powdered sugar and lemon juice, mixing on medium speed until sugar is well incorporated. There will still be small chunks of blackberry. 
5. Now the next part is messy so I recommend putting either a baking sheet or foil under the cakes (still on the wire rack). 
6. While the mixture is still warm, pour/spread over the tops only of each cake, using the entire glaze. It will fall over the sides of the cake naturally. 
7. Slice and enjoy - best served while glaze is warm. 

Allergy Warnings: This recipe contains eggs and dairy. 

Lower Cholesterol Version: Substitute Earth-Balance vegan butter sticks in equal parts with the unsalted butter. We do not recommend shortening, lard or margarine.

Nutrition Facts (without the glaze) per slice: Calories 155, Fat 5.1g, Protein 2.2g, Carb 22.3g, Fiber 0.3g, Chol 34mg, Sodium 95mg, Calc 25mg (nutrition facts as obtained for the cake recipe only from Cooking Light)

Review of Vermont Cheesecake Bakery

Photo by MK

Just outside of Woodstock in Quechee, VT is a darling wood building which houses the best bakery I found in New England - thus far. No matter what state I'm in, or what restaurant I visit, I rarely sample baked goods or desserts - mainly because I'm so picky about the ingredients and then always end up thinking how much I prefer my own baking. In all honesty, I still feel that way, but if I were to buy another baker's cakes, it would be from the Vermont Cheesecake Bakery.

I still haven't tried their cheesecake since I'm incredibly picky about that particular dessert, so it was a slice of their scrumptious carrot cake I enjoyed. A genuine carrot cake without any unwanted veggies or fillers, and even made with pecans rather than walnuts and a delicious cream cheese frosting that complemented rather than overpowered the moist cake.

Carrot Cake - A delicious take-home treat from Vermont Cheesecake Bakery.

This little bakery gets 4 1/2 stars! Unprecedented in the MK chronicles of bakery reviews. I daresay the next time I'm in Vermont, I just might stop in and try one of their cheesecakes - the Moose Mess Chocolate Cheesecake looked particularly pleasing.

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

Yes, I'm aware St. Patrick's Day has passed, but who says you have to save all of the Irish goodies for one holiday? 

 

I don't actually drink alcohol of any kind. However, on occasion I do enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream syrup (DaVinci is my preferred brand. Sugar-free of course). I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake. Note: This particular cake recipe is a slightly modified version of the Hershey's recipe. 

CLICK HERE FOR PRINTABLE RECIPE. 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

By: Rising Wolf Kitchen

• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cups dark cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 2 large eggs
• 1 cup skim milk
• 1/2 cup vegetable oil
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1 tsp chocolate liqueur (pure flavor or extract will work)
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 2 cups coarsely chopped pecans

1. Preheat oven to 350 F. 
2. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. 
3. Stir together the first six ingredients; beat in eggs. 
4. Add remaining ingredients, EXCEPT boiling water and pecans.
5. Beat on medium speed for 1 minute and high speed for 1 minute. 
6. Mix in the boiling water - beat on low just until combined. 
7. Stir in by hand, 1 1/2 cups chopped pecans.
8. Bake for 35-45 minutes depending upon oven. 
9. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. 
10. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. 

Cream Cheese Frosting

• 7 oz 1/3 less fat cream cheese, softened
• 3/4 cup unsalted butter, melted
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
• 1/2 tsp pure vanilla extract
• 3 1/2 cups confectioners sugar

1. Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. 
2. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

Allergy Warning: This posted recipe contains dairy, eggs and nuts.