Apple Date Cake with Pecan Streusel

by | Nov 15, 2018 | DESSERTS, CAKES AND SQUARES | 0 comments

Apple Date Cake with Pecan Streusel
Print Recipe
    Servings Prep Time
    20-24 pieces 40 minutes
    Cook Time
    40 minutes
    Servings Prep Time
    20-24 pieces 40 minutes
    Cook Time
    40 minutes
    Apple Date Cake with Pecan Streusel
    Print Recipe
      Servings Prep Time
      20-24 pieces 40 minutes
      Cook Time
      40 minutes
      Servings Prep Time
      20-24 pieces 40 minutes
      Cook Time
      40 minutes
      Ingredients
      Apple Date Cake
      Pecan Streusel
      Servings: pieces
      Instructions
      Pecan Streusel
      1. In a small bowl, stir together all ingredients and set aside.
      Apple Date Cake
      1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
      2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
      3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
      4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
      5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
      6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
      7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
      8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

      Spiced Rum Caramel

      by | Oct 29, 2018 | CONDIMENTS AND SAUCES, DESSERTS, CAKES AND SQUARES, GLUTEN FREE | 0 comments


      Spiced Rum Caramel
      Print Recipe
        Servings Prep Time
        1 1/4 cups 10 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        1 1/4 cups 10 minutes
        Cook Time
        12 minutes
        Spiced Rum Caramel
        Print Recipe
          Servings Prep Time
          1 1/4 cups 10 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          1 1/4 cups 10 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Assemble all ingredients prior to cooking.
          2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
          3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
          Recipe Notes

          -If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

          -Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.

          Spiced Peach Crepes

          by | Aug 21, 2016 | DESSERTS | 0 comments

          Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
          Spiced Peach Crepes
          Print Recipe
          Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
            Servings Prep Time
            6 people 20 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            6 people 20 minutes
            Cook Time
            30 minutes
            Spiced Peach Crepes nestle spiced peaches in a tender crepe, topping with caramel and vanilla ice cream.
            Spiced Peach Crepes
            Print Recipe
            Fresh peaches, sugar, spices and a little rum all nestled together in a tender sweet crepe.
              Servings Prep Time
              6 people 20 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              6 people 20 minutes
              Cook Time
              30 minutes
              Ingredients
              Crepes
              Spiced Peaches
              Servings: people
              Instructions
              Crepes
              1. Combine all ingredients, using 2 tbsp of melted butter in a blender and blend until smooth and frothy, approximately 1 minute. Allow to rest at room temperature for a half an hour prior to using.
              2. Heat an 8" non stick pan over medium heat. When hot, brush with melted butter. Add approximately 40ml of crepe batter to the pan, swirl immediately creating a 6-7" crepe. Allow to cook for 1-1 1/2 minutes. Using a rubber spatula flip crepe over and cook for an additional 30 seconds. Slide out of pan onto plate. Repeat with remaining batter to create 12 crepes. Crepes can be stacked upon themselves.
              Spiced Peaches
              1. Peel peaches and cut in half. Remove stone and cut each half into thick slices. In a medium size sauce pan combine sliced peaches with rum, sugar, vanilla and spices. Cook over medium heat until sugar has dissolved and peach slices have started to soften, about 7-8 minutes. Combine orange juice with cornstarch and add all at once to the peaches, stirring constantly until mixture comes to a simmer and has thickened. Remove from heat and allow filling to cool down to a warm state.
              2. Lay one crepe on a flat surface and place 1/4 cup of spiced peaches in a slight line along the center of the crepe. Fold the bottom 1/3 of the crepe over the filling, press along filling to flatten slightly and move filling toward the outer edge. Fold top 1/3 of crepe down over the bottom, creating a long rectangle with open ends. Gently place on plate, seam side down. Repeat with remaining crepes and filling to create 12 crepes. Serve 2 per plate and drizzle with caramel sauce and top with vanilla ice cream.
              Recipe Notes

              Crepes and filling can be made one day ahead and kept covered and chilled until ready to use.  To serve warm, allow crepes to come to room temperature and warm peach filling over low heat until just warm. Assemble crepes and serve immediately.