Black And Tan Cake Recipes

Steps:

• At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
• When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
• If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
• Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
• In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
• Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
• While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.

Steps:

• 1. Preheat oven to 350F.
• 2. To prepare TAN BROWNIES:, place butter and sugar in a medium bowl; beat with the mixer on low speed until fluffy. Beat in 2 eggs and 1 tsp. vanilla. Gradually add 1 cup flour, baking powder, and cinnamon; stir well. Add to sugar mixture along with nuts; beating just until combined. Spoon into a greased 13x9" baking pan. Spread evenly and bake for 15 mins.
• 3. To prepare BLACK BROWNIES: melt chocolate and butter in a medium saucepan until smooth. Add sugar until well combined. Add eggs, vanilla, and Guinness;whisk until combined. Add flour and combine. Pour mixture over baked TAN brownies.
• 4. Bake on center rack of oven for 25-30 minutes until knife inserted comes out almost clean.Cool in the pan. Cut into squares and serve with ice cream

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter in a bowl; press into an 8-inch springform pan.
• Combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon in a bowl until smooth; stir beer into cream cheese mixture until batter is thin and smooth. Pour batter over graham cracker crust.
• Bake in the preheated oven until cheesecake is puffed and set in the middle, 40 to 60 minutes. Cool completely.
• Melt chocolate chips and cream in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour over cooled cheesecake. Cover with plastic wrap and refrigerate 4 hours to overnight.

Steps:

• For the cake: Preheat the oven to 325 degrees F and position a rack in the middle. Butter an 8-inch square baking pan.
• Pour the batter into the baking pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack.
• To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles. Cut each rectangle into squares about the size of ice cubes. Set out six Pilsner or similar glasses. Put 2 rounded scoops of ice cream into each glass. Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center. Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side. Serve immediately.
• Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl.
• With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg, then the vanilla. On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.

Steps:

• Preheat oven to 350 degrees and grease a 9x13 pan. You can also use a jelly roll pan.
• Mix all Dry ingredients
• Add the wet ingredients and mix well with a wire whip. Batter will be very soupy.
• Pour into pan and bake for 25-35 minutes or until Toot pick comes out clean.
• Cool and frost with your favorite Frosting
• PEANUT BUTTER FROSTING
• Bring Butter, Peanut butter and milk to a boil in saucepan.
• In mixing bowl place 4 cups of powdered sugar. Pour in peanut butter mixture and mix well.If frosting to thin add more powdered sugar or if too thick add small amount of milk.
• Frost cake and enjoy

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
• Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
• Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
• Mix peanut butter and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
• Mix cocoa and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
• With offset spatula, spread peanut butter frosting over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate frosting over other half.

Steps:

• To make tan layer, in medium bowl, stir together 2/3 cup condensed milk, the brown ale beer and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Divide mixture among fourteen 5-oz paper cups (about 1/4 cup each). Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 3 to 4 hours or until frozen.
• When first layer is frozen, make black layer. To make black layer, in medium bowl, stir together 2/3 cup condensed milk, the stout beer, chocolate syrup and 1 1/2 teaspoons vanilla until well mixed.
• In chilled medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Remove foil from pops. Pour mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.