Stellas Stellar Apple Spice Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
• Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
• Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

Steps:

• Heat the oven to 350 degrees F.
• Place the dates in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
• Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the oil. In a separate bowl, mix the flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. Mix into the egg mixture. Mix in the apples and nuts, then stir in the dates by hand, distributing them evenly in the batter. Spoon into the muffin tins and bake about 35 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn out.
• Meanwhile, make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cakes by spooning the glaze around the tops of the cakes and letting it drip down the sides.

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves.
• In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan.
• Bake 20 to 25 minutes or until lightly browned.
• Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
• In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
• Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
• Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
• Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
• Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Steps:

• Bring the stock to a simmer in a medium saucepan.
• With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.