The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

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      Ozark Pudding Cake

      The Ozark Mountains are mostly in Missouri and Arkansas, and this baked-in-a-skillet cake was supposedly the favourite of President Harry S. Truman, a Missourian. If you want to experiment a little, use pears instead of the apples, but make sure you choose a firm-fleshed variety so that they don’t turn too mushy when baked.

      Makes one 25cm (10in) cake, to slice as desired

      2 large, ripe, firm apples (such as Pink Lady), peeled, cored and cut into quarters

      135g (5oz) plain flour

      1 tsp baking powder

      1 tsp ground ginger

      ½ tsp salt

      60g (2oz) unsalted butter, softened

      200g (7oz) caster sugar, plus 1 tsp for sprinkling on top

      1 large egg

      1 tsp vanilla extract

      55g (2oz) toasted flaked almonds

       One 25cm (10in) cast-iron skillet or ovenproof pan

      1. Preheat the oven to 175°C (350°F), Gas mark 4. Grease the bottom and sides of the skillet or ovenproof pan with butter.

      2. Finely chop one of the apples. The other apple should be thinly sliced vertically. Sift together the flour, baking powder, ginger and salt into a bowl.

      3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together on a medium speed just until it resembles wet sand. Do not cream to light and fluffy.

      4. Add the egg and vanilla and blend on a medium-high speed until light and fluffy. Turn down the speed to low and add the flour mixture in one addition. Mix until just blended – this batter will be stiff. Fold in the chopped apple and half the almonds and stir a couple of times by hand until just blended.

      5. Drop the thick batter onto the prepared skillet or ovenproof pan and smooth down gently to make an even level. Arrange the apple slices on top of the batter – fanning out the slices around the centre. Sprinkle the remaining almonds and 1 teaspoon sugar over the top.

      6. Bake in the oven for 35–40 minutes until the cake is golden in colour and bounces back gently when lightly touched. The cake will continue to cook in the skillet when removed from the oven, so be careful not to overcook. Serve warm on the day it is baked.

      Gingerbread Cake

      This cake is seriously dense and rich. Using a combination of dark sugar, dark honey and molasses adds to the intensity and keeps the finished cake moist and slightly sticky. You can make it zingier by adding another tablespoon or two of freshly grated ginger. Eat plain or with some whipped cream to balance it out.

      Makes one 23cm (9in) square cake, to slice as desired

      225g (8oz) unsalted butter

      120ml (4fl oz) water

      175g (6oz) pure cane molasses, such as Meridian

      175g (6oz) dark honey (chestnut or darker wildflower)

      215g (7½oz) dark muscovado sugar

      400g (14oz) plain flour

      1½ tsp bicarbonate of soda

      ½ tsp salt

      2 tsp ground ginger

      2 tsp ground cinnamon

      ½ tsp allspice

      ¼ tsp ground cloves

      3 large eggs

      120ml (4fl oz) whole milk

      1 tbsp grated fresh ginger

       One 23cm (9in) square tin

      1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the tin with non-stick baking parchment on the bottom and up the sides.

      2. Place the butter, water, molasses, honey and muscovado sugar in a saucepan and put on a low heat. Stir frequently and cook until the butter has melted and everything is thoroughly mixed together – do not allow to boil. Remove from the heat and set aside to cool.

      3. In a bowl, sift together the flour, bicarbonate of soda, salt and spices. Set aside.

      4. When the molasses mixture has cooled enough so that it’s just lukewarm transfer to a mixing bowl, add the eggs, one at a time, beating well after each addition. Add the milk and mix to combine well. Fold the dry ingredients into the batter. There may be some lumps, but don’t worry as long as most of them have been mixed in. Don’t vigorously mix. Finally, stir in the grated fresh ginger.

      5. Bake in the oven for 1 hour–1 hour 15 minutes, or until the top bounces back when lightly touched and a skewer inserted into the cake comes out clean. Cool for at least 15 minutes in the tin before turning out onto a wire rack to cool completely. The cake can be served with whipped cream, if desired.

      Tunnel of Fudge Cake

      This recipe is adapted from the runner-up in the 1966 Pillsbury Bake-Off. The original recipe used Pillsbury powdered mix and became an instant hit after the company printed it in newspaper ads. The cake will have a gooey middle, so don’t test it with a skewer. And use the nuts or it won’t work!

      Makes one 25cm (10in) Bundt cake, to slice as desired

      For the cake

      390g (13½oz) unsalted butter, softened

      375g (13oz) caster sugar

      6 large eggs

      250g (9oz) icing sugar, stirred to lighten and smooth out

      305g (11oz) plain flour

      90g СКАЧАТЬ