Black Pepper Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• Cream margarine until it resembles whipped cream.
• Add brown sugar and stir. Add white sugar and vailla. Beat well.
• Add eggs, one at a time, beat after each.
• Sift together dry ingredients. Add to mixture, alternating with buttermilk (put soda in buttermilk).
• Beat well and pour into greased and floured pans. Bake for 20 to 25 minutes at 350 degrees. Bundt pans take about 40 minutes.
• If loaf pan us used,and can be, bake for 45 to 60 minutes at 325 degrees.

Steps:

• For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight.
• Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter.
• For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside.
• For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center.
• Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
• Trim and discard the stalks from the figs. Slice the figs in half lengthwise, and place them in a small bowl. Sprinkle the pepper and 2 tablespoons sugar over the figs, and toss to coat well.
• In a large mixing bowl, whisk the flours, baking powder, baking soda and salt. Sift twice through a fine mesh sieve to remove any clumps and return to the large bowl. In a medium bowl, whisk melted butter, 1 1/2 cups sugar, eggs and yogurt until smooth and combined. (It will be very thick.) Whisk in the almond extract.
• Make a small well in the center of the dry ingredients, and pour in the whisked liquid ingredients. Using an outward-to-inward circular motion, fold with a spatula until the mixtures are completely combined, and no visible flecks of dry ingredients remain. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Top the cake with the sliced figs with the cut sides facing up.
• Bake cake until the surface is golden brown and the figs release their juices and turn slightly caramelized, about 1 hour, rotating halfway through baking. If it's browning too quickly, loosely tent the cake with foil. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove the baked cake and let cool for 15 minutes.
• As the cake cools, prepare the tamarind glaze: In a medium bowl, whisk the confectioners' sugar, tamarind paste and oil until smooth. If the glaze is too thick, it can be thinned by adding a teaspoon or two of water.
• Once the cake has cooled for 15 minutes, pour the glaze over, and serve warm or at room temperature. Refrigerate any leftovers and eat within 3 days.

Steps:

• Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
• Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
• Sift together the flour, ground spices, pepper and salt. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
• Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
• Carefully add the dry ingredients in two parts, mixing well in between each addition.
• Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.

Steps:

• In a large mixing bowl, cream the butter and sugar.
• Beat in pepper and extract.
• Add eggs, one at a time, beating very well after each addition.
• Add flour alternately with cream, mix well.
• Pour into a greased and floured 10" fluted tube ban.
• Bake at 325 for 70-75 minutes or until toothpick comes out clean.
• Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
• Dust with confectioners sugar.

Steps:

• Preheat the oven to 250 degrees. Butter an 8-by-2-inch round cake pan, line the bottom with a round of parchment paper, and butter the parchment paper; set aside.
• Blanch peppercorns in a small saucepan of boiling water for 1 minute; drain. Repeat two more times. Pat peppercorns dry with paper towels
• Spread peppercorns evenly in a small baking pan. Transfer to oven until thoroughly dry, 15 to 20 minutes. Remove from the oven, and let cool. Increase the oven temperature to 350 degrees.
• In a spice grinder or with a mortar and pestle, grind peppercorns to medium-fine; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Scrape seeds from vanilla bean, and add to the cream cheese mixture with reserved pepper. Reserve the pod for another use. Beat in creme fraiche and lemon juice. Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Beat in cream.
• Pour batter into the prepared pan. Place the pan in a large roasting pan. Add enough hot water to come 1 inch up the sides of the roasting pan. Bake until edges are set and center shivers slightly when shaken, about 1 1/4 to 1 1/2 hours. Remove the cake pan from the roasting pan, and transfer to a wire rack to cool completely.
• When cool, cover with plastic wrap and refrigerate overnight.
• To unmold cheesecake, run a thin knife or spatula around the edges to loosen. Then carefully place the pan over a hot burner, shaking gently from side to side, for about 20 seconds. Invert the cake onto a serving plate, peel off parchment paper, and serve with pineapple, if desired.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans. , Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake., For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set. , Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.