By Lauren Chattman

Few issues are as pleasant as a candy snack that's mouthwateringly wet. So pass the cookie jar and head for the cake keeper. In Cake Keeper tarts, Lauren Chattman, the writer of Dessert exhibit, provides easy and scrumptious recipes that withstand daily consuming. made of merely the main healthy materials, Lauren's heavenly creations contain Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi dust Cake. Designed with the busy baker in brain, this intoxicating cookbook exhibits tips on how to make long-lasting truffles like mother used to, in much much less time.

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Extra resources for Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats

Sample text

Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely. Dust with confectioners’ sugar, cut into 9 squares, and serve. 6. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days. 32 cake keeper cakes snacking cakes 33 Serves 9 11⁄2 cups cake flour 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄4 teaspoon ground cloves 1⁄2 cup orange juice 1 teaspoon pure vanilla extract 1⁄2 cup (1 stick) unsalted butter, softened 3⁄4 A DASH OF GROUND CLOVES gives this buttery orange and cranberry cake deep flavor.

Stir in the all-purpose flour, whole-wheat flour, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins, and carrots. 3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.

With the mixer on low speed, beat the eggs in, one at a time, scraping down the sides of the bowl after each addition. Stir in the orange zest and yogurt. Stir in the flour mixture, 1⁄2 cup at a time, until just incorporated. Stir in the figs, pine nuts, and fennel seeds. 4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, then turn it right side up on a rack to cool completely.

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