EAST 62ND STREET LEMON CAKE
Maida Heatter's famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually found by her daughter, Toni Evins Marks, who lived on East 62nd Street at the time. Ms. Marks, who went on to illustrate a number of Ms. Heatter's cookbooks, sent it to her mother. She tinkered with it and renamed it. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it's still warm so it soaks into the cake. It's a timeless dessert that's perfect for practically any celebration. (Note: Some readers have mentioned in the notes below the recipe that "Maida Heatter's Book of Great Desserts" instructs you to bake this cake at 350 degrees. Our recipe, the one that Craig Claiborne ran in 1970, before Ms. Heatter's book was published, indicates 325. Either will work, but if you bake at 350, start checking for doneness just before the hour mark.)
Provided by Craig Claiborne
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
- Sift together the flour, baking powder and salt and set aside.
- Cream the butter and sugar together. Beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
- While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
- When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 47 grams, TransFat 1 gram
PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
Provided by Melissa Clark
Categories breads, quick breads, dessert, side dish
Time 1h15m
Yield Two 8-inch loaves
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
- In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
- In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
- In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
- Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
MAIDA HEATTER'S PUMPKIN LOAF
I adore Maida Heatter's recipes -- I've never found a bad one yet. This is another superb one, perfect for early autumn enjoyment.
Provided by KLHquilts
Categories Quick Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 10"x5" loaf pan and spritz with baking spray. Preheat oven to 350.
- Sift together flour, baking soda, salt, cinnamon, and cloves. Set aside.
- In large bowl, beat eggs just to mix. Add sugar and oil and beat lightly just to mix.
- Mix in the pumpkin puree and dates.
- Add sifted dry ingredients, and mix only until they are smoothly incorporated.
- Stir in the walnuts.
- Turn into prepared pan and smooth top. Bake 1-1/2 hours. (If you use two smaller pans, bake 65-70 minutes.).
- Cool in pan for 15 minutes. Invert pan and let cake stand until cool. Cake is best if prepared the day before serving.
Nutrition Facts : Calories 343.2, Fat 12.6, SaturatedFat 1.7, Cholesterol 26.4, Sodium 324.3, Carbohydrate 56, Fiber 3.2, Sugar 36.8, Protein 4.6
MAIDA HEATTER'S ZUCCHINI LOAF
This is the BEST zucchini bread I've ever made/eaten in my life! It stays delicious for several days too so it is a really great gift idea. You can also add in chocolate chips and/or nuts for extra goodness.
Provided by lrl418
Categories Quick Breads
Time 25m
Yield 14-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
- Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
- Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
- Wash zucchini well under running water, and cut off both ends.
- Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
- In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
- Add the sifted dry ingredients and stir to mix. It will be thick.
- Add the zucchini and mix thoroughly.
- If using, stir in nuts and chocolate chips.
- Turn into the prepared pan, smooth the top and bake.
- If one large pan, loaf will bake for about 1 hours and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a cake tester comes out clean and dry.
- Cool in pan for 15 minutes, then cover with a rack, turn over the rack and cake pan, remove the pan and turn over again, leaving the cake right side up.
- ENJOY!
Nutrition Facts : Calories 361.3, Fat 16.6, SaturatedFat 2.3, Cholesterol 30.2, Sodium 285.9, Carbohydrate 50.1, Fiber 1.2, Sugar 29, Protein 3.9
MAIDA HEATTER'S PUMPKIN PIE
Make and share this Maida Heatter's Pumpkin Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat to 450°. Have the crust in the freezer for at least 20-30 minutes before baking (or longer).
- Add cream to a small saucepan, uncovered, over medium heat; let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges.
- Meanwhile, in a bowl of an electric mixer, beat the eggs lightly just to mix; beat in the vanilla, sugar, and salt.
- Through a fine strainer, add the spices; then add the pumpkin and mix well.
- Gradually stir in the hot cream.
- Do not remove the pie crust from the freezer until you are ready to bake it.
- Pour the pumpkin mixture into the frozen crust.
- Bake for 10 minutes at 450°, then decrease oven temperature to 350° and bake 30-40 minutes longer until a small sharp knife gently inserted into the middle of the pie comes out clean (every time you test the pie with a knife it will leave a scar that will increase in size as the pie cools; do not cut more than necessary).
- Place the baked pie on a rack; serve while still barely warm or at room temperature.
- In a chilled bowl with chilled beaters, whip together the cream, sugar, and vanilla.
- If the pie is still slightly warm when you serve it, it is best to serve the whipped cream separately (the heat of the pie would melt the cream).
- Whip the cream until it is no too stiff, it should barely hold a shape and should be more like a thick sauce.
- But if the pie has cooled to room temperature, the cream can be whipped until it holds a definite shape and can be spread over the top of the pie.
- Either way, the cream can be whipped a few hours ahead, refrigerated, and then whisked a bit with a small wire whisk just before serving.
Nutrition Facts : Calories 540.9, Fat 39.4, SaturatedFat 22.4, Cholesterol 195.5, Sodium 462.6, Carbohydrate 42.8, Fiber 1.9, Sugar 29, Protein 6.3
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