For a long time, I have had a love/hate relationship with cakes.

Sometimes, they just don’t want to get along. The fail in the baking process, making sinking results.

Literally sinking. My cakes just sometimes don’t grow and sink once removed from the oven.

I blame the oven!.. It has to be the oven… It is the oven!

Whoever it is, either fluffy or sunk and compact, the cake itself tastes delicious.

This cake, is a vegan cake. So no beating egg whites for insurance in growing and not sinking.

I knew for sure that this was going to have sad results.

Little did I know, you don’t need eggs or butter to make a delicious and moist cake!

The cake might not be the prettiest thing you’ve ever seen, but it’s “hella” good!

Very moist and tender. The best way to enjoy this, is warm. Its more like a dessert when heated,

the chocolate is more chocolaty and the textures are softer and YUM.

Do make this cake for anybody who thinks veganism sucks, by proving them wrong!

I had a friend come up to me and say that she was thinking about going vegan after trying the

cake, “being vegan isn’t so bad!”. Recipe courtesy Seitan Is My Motor.

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INGREDIENTS:

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1/2 cup + 1 1/2 tbsp margarine (earth balance, blossom, olé)

2 1/4 cup sugar, divided

1 tsp vanilla extract/essence

2 tbsp ground flax seeds

6-10 tbsp hot water

1/2 cup applesauce, divided

1 cup soy milk

3 1/4 cup flour

1 tbsp baking powder

1/4 tsp salt

25 g unsweetened baking chocolate, melted

2 tbsp cocoa powder

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DIRECTIONS:

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Cream together margarine, half the sugar, and vanilla. Beat until light and fluffy.

Combine flax and water, stir and add 6-10 tbsp applesauce.

Add beat sugar/margarine mixture, remaining sugar and soy milk. Beat until everything is incorporated.

Sift in flour, baking powder, and salt and stir until all ingredients are combined and no lumps remain.

Pour 2/3 of batter into pan. Mix remaining batter with melted chocolate, cocoa powder and remaining applesauce.

Pour into the pan as well. Stir with a fork to draw swirls through the batter. Bake for 45 minutes or until a toothpick

inserted comes out clean. Let cool for at least 20 minutes before removing from pan. Let cool completely before serving.

Combine 1 tsp powdered sugar with 1 tsp of cocoa powder (forgot to do this step) and sift over the cake.

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Shame on me.

I haven’t posted anything for so long – I am so sorry for this.

The truth is, I’ve been having a case of cook’s block. You know, like writer’s block?

Yeah, I just made that up. There really isn’t a better way to explain it.

I just haven’t been cooking at all ever since the beginning of 2010.

Last night I made some Caramel fudge that I was planning to Post on the site. Only problem

was, the pan I used burned the fudge on the bottom, giving it small ugly burnt caramel pieces to it.

Not the best appearance, so no picture,  hence no recipe.

Today I realized that it has been 3 whole weeks since I posted anything!

I had no choice but to post a Bite From The Past recipe as the first recipe of 2010 for Freakin’ Delicious.

…which was something I did not want, explaining why I this wasn’t posted earlier.

Although it may be a Bite From The Past recipe it doesn’t stop the fact that it is DELICIOUS.

I made this cake back in May of 2008 for a friends birthday, as the birthday cake of course.

Everyone loved it, the taste, the appearance, but especially the taste.

The recipe is from Paula Dean, the queen of Southern Cuisine – never dissapoints!

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INGREDIENTS:

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Cake

Nonstick vegetable spray

All-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup finely chopped pecans

2 very ripe large bananas, mashed

1 (8-ounce) crushed pineapple, with juice

1 tsp pure vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

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Frosting

1 lb/450 g (1 box) confectioners’ sugar

1 (8-ounces) cream cheese, room temperature

6 tbsp (3/4 stick) unsalted butter, softened

1 tsp pure vanilla extract

1 tbsp milk, or more if needed

1/2 cup finely chopped pecans

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DIRECTIONS:

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Preheat oven to 325°F.

Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas,

pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans

halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Reinvert cakes and let them

cool completely, top sides up.

Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream

cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth.

If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter

of a serving plate or lazy Susan.

Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting.

Place the second layer on top and repeat process with another 1/4 of the frosting.

Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting.

Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

I used flowers from my papaya tree and a bright red gerbera daisy to decorate.

So I’m kind of in a hurry today – it’s my b-day!

Heading off to a beautiful beach here in Mozambique with my besty!

So, I leave you guys with one of the best birthday cake’s I’ve made – the best

would be MY birthday cake that I made for today. I’ll make sure to post the recipe

and lots of pictures soon.

As for the 4 weeks of Christmas posts – this week will not be missed, I’ll post a recipe

either on Wednesday or Thursday.

Alright, so that’s about it, enjoy and thank you for all of the recent support and comments!

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INGREDIENTS:

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Cake

2 ¼ cups flour

1 ¾ cups sugar

¾ cup butter/margarine in room temperature

1 ½ cups milk

150 g semi sweet chocolate melted

1 ½ tsp baking soda

½ tsp salt

3 eggs

1 ½ tsp baking powder

1 tsp vanilla extract/essence

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Swiss Meringue

1/2 cup water

1/2 cup corn syrup

1/2 cup sugar

3 egg whites

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DIRECTIONS:

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Cake

Pre heat the oven to 170º C/340º F

Grease and flour 2 medium cake pans.

Sift flour into a large mixing bowl and add sugar, butter, 1 cup of the milk, the melted chocolate,

baking soda and salt. Beat with a hand mixer for 2 minutes and add the rest of the milk, eggs,

baking powder and vanilla. Beat for another 2 minutes and pour into the cake pans.

Bake for 30 minutes or until you get a clean toothpick once inserted into the cake.

Let the cake cool for an hour before frosting.

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Swiss Meringue

Over medium heat, mix the water, corn syrup and sugar, DO NOT STIR.

Let it over the heat for about 10 minutes, or until you get a stringy texture by putting a

spoon in the mixture and lifting it.

Beat the egg whites until strong peaks form (about 10 whole minutes).

Add the sweet mixture (while its still hot) and beat it all together until it cools.

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Assembling the cake

Spread a thick layer of the meringue on top of a cake layer and “sandwich” the other on top.

Spread the rest of the meringue all over the cake.

Now to make it really pretty, melt 100 g of milk or semi sweet chocolate and pour it generously

over the top of the cake, immediately swirl it with a fork or toothpick.

Store the cake in the fridge for 1 hour before serving.

You’ll get a hard chocolate swirl on top of the most heavenly, rich meringue.

If you want to make things interesting, before frosting the cake, add a couple of drops of rum over

the cake.

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I know what you’re thinking… “Shame on you!”

I was supposed to post on Sunday but it turned out that I had no internet connection until midnight.

…and posting on midnight is not the best time to use my head.

So here I am, 2 days late but with something worth the wait – ooh that rhymed!

This month I’ll be posting all things Christmas – my fave foody holiday.

Here’s a rich fruit cake that I made for last year’s Christmas, that I covered with fondant and marzipan.

It was my first time using fondant and marzipan and I loved it!

To make the fondant I used marshmallows. This is ideal for Fondant first timers, being easy to use and create.

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The classic fondant is made of gelatin and food-grade glycerine, which keeps the sugar pliable and creates that

dough-like consistency. Rolled fondant is rolled out like a pie crust and used to cover the cake, giving it a smooth

and professional appearance.

Marzipan is a confection consisting primarily of sugar and almond meal, a dough-like texture as fondant, its mostly

used to make small shapes for cake decorating.

So here it is, enjoy.

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INGREDIENTS:

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Cake

750g (1½ lb.) sultanas

250g (8 oz) raisins

125g (4 oz) currants

125g (4 oz) glace cherries

125g (4 oz) mixed peel

½ cup rum, brandy or sherry

250g (8 oz) butter

11/3 cups brown sugar, firmly packed

1 tsp grated orange rind

1 tsp grated lemon rind

4 eggs

2 tbsp marmalade

2½ cups plain flour

1 tsp mixed spice

¼ tsp cinnamon

¼ tsp nutmeg

pinch salt

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Marzipan

4 ½ cups pure icing sugar

2 ¼ cups ground almonds or almond meal

3 egg yolks

2 tbsp sweet sherry

1 tbsp lemon juice

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Marshmallow Fondant

16 ounces white mini-marshmallows

2 to 5 tbsp water

2 lbs icing sugar

½ cup shortening/margarine (you will be digging into it so place in a very easily accessed bowl)

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DIRECTIONS:

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Cake

Chop all fruit, place in large basin, add rum, brandy or sherry, cover, stand few hours or overnight.

Line deep 23cm (9 in.) round cake tin or 19cm (7½ in.) or 20cm (8 in.) square tin with two thicknesses

of greaseproof paper, bringing paper 5cm (2 in.) above edge of tin.

Cream butter until soft, add brown sugar, beat until just combined; add orange and lemon rind.

Add eggs one at a time, beating well after each addition, add marmalade.

Place creamed mixture into large basin, add fruit mixture and sifted dry ingredients alternately, mix thoroughly.

Place mixture into prepared tin, bake in slow oven 3 to 3½ hours to until cooked when tested.

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Marzipan

Sift the icing sugar into a bowl and add the ground almonds, mix thoroughly and make a well in the center.

Beat the egg yolks, sweet sherry and lemon juice together, pour into icing sugar mixture and gradually work

into a firm smooth paste with one hand, kneading well.

Lightly sprinkle a board or work bench with a little extra icing sugar, lift the mixture onto the board and knead

with both hands to a firm smooth dough-do not add too much extra icing sugar unless the dough is very soft.

Cover tightly until ready to use, the re-knead gently before rolling out and applying to the cake as required.

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Marshmallow Fondant

Melt marshmallows and 2 tbsp of water in a microwave or double boiler: Put the bowl in the microwave for 30

seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and

continue doing this until melted.

It usually takes about 2 minutes. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY – palms, backs and in between fingers, then heavily grease the counter

you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.

Re-grease your hands and counter when the fondant is sticking.

If the mix is tearing easily, it is to dry, so add water (about ½ tbsp at a time then knead it in).

It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when

you apply it to the cake.

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Assembling it all

Brush sides and top of cake with lightly beaten egg white. roll out 2/3 of the marzipan into

a long strip and use to cover sides of cake.

Roll out remaining marzipan into a square/circle, the shape of the top of your cake and carefully

lift onto cake with a rolling pin.

Smooth top and sides of cake, sealing edges by pressing the marzipan together, using a little egg white if necessary.

Brush the top of the whole marzipan with egg whites.

Now smooth the condant over top and sides of cake, rubbing corners and edges well. Cut off excess fondant.

Use your left over fondant and marzipan to create decorations using a cookie cutter and more egg whites to stick.

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Hello fellow foodies, once again I bring you yet another SWEET recipe!

Yay, because you can never have enough sweet recipes… especially baking recipes.

I like to bake, its that whole chemistry and measuring, mixing and kneading that makes it all so fun.

The best part is seeing how that little experiment turned out after baking in the oven.

Sometimes good, sometimes bad, it can all be very unpredictable.

Luckily, you won’t have an issue with this recipe, because its so easy to make and always turns out perfect.

Not only that, but while it’s doing the baking in the oven, your house becomes infused with the smell of cinnamon,

ginger and cloves together.

You’re probably a little confused as to why I’m posting a winter/fall recipe, pumpkin being in season during winter

and fall…

Well I live in the southern hemisphere so, tis the season!

So, if you’re living up North, save this recipe for the chilly months to come, they’ll be here before you know it.

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INGREDIENTS

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1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

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DIRECTIONS

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Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick

inserted in center comes out clean.

This recipe is from Allrecipes.com