Clementine Cake

We had a bunch of clementines in the fridge that needed to get used up, so I went searching around for a recipe that would help empty out the fridge. I found a recipe that was originally for an orange cake, so I took that and substituted the clementines. I also made some clementine juice just by juicing them by hand. Deliciously sweet!

Clementine Cake

INGREDIENTS

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup butter, softened

1 cup sugar

grated zest of 12 clementines

3 eggs

1/4 cup clementine juice (you can substitute orange juice)

STEPS

• Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line it with parchment paper.
• Combine the flour and baking powder and set aside.
• Cream the butter and sugar together until light and fluffy. Then add the zest and combine.
• Add the eggs one at a time and beat until smooth.
• Alternating, add 1/3 of the flour mixture, then 1/2 of the juice, ending with the flour mixture. Stir until fully combined then pour into loaf pan.
• Bake in preheated oven for 1 hour. With about 15-20 minutes remaining, check to ensure that the top doesn't burn. If it is getting dark, lightly cover it with foil.

Apple Cake

We had some apples that needed to be used up, plus we wanted to make the house smell really nice, so I decided to bake an apple cake.

INGREDIENTS

2/3 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

4 cups apples, peeled, cored and diced (I used Granny Smith apples)

STEPS

• Preheat oven to 350 degrees F.
• Grease and lightly flour a 9x13-inch cake pan and line the bottom with parchment paper so that the cake comes out easily.
• Cream together butter and the white and brown sugars.
• Add the eggs and beat well. Then add the vanilla and mix to combine.
• In a separate bowl, mix together the flour, baking soda, cinnamon, nutmeg, ginger and cloves.
• Slowly add the flour mixture to the butter mixture.
• Once the flour is fully mixed in, fold in the apples by hand. The batter will not fully cover all of the apple pieces.
• Pour the mixture into the prepared cake pan.
• Bake in the preheated oven for 45 minutes. Cool in pan for 5 minutes, then remove the cake from the pan and allow to cool fully on a wire rack.

Oatmeal Cake and Caramel Sauce

When I first read about Lori's oatmeal cake at her blog, My Wooden Spoon, I was skeptical as to how something containing oatmeal could actually be good. I continued to read the recipe and thought that it sounded easy enough and maybe it could be good with the brown sugar, cinnamon and nutmeg, so I decided to try it. Well, Lori was right. The cake is delicious! We had to make an effort to not eat the whole cake in one sitting! Here's the recipe with a few small modifications to suit us, including a different caramel sauce only because I had already made some for something else.

For the oatmeal cake:

INGREDIENTS

1 1/4 cups boiling water

1 cup quick oats

1/2 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 1/3 cups flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

STEPS

• Preheat oven to 350 degrees F. Lightly grease and flour an 8x11-inch casserole dish.
  
• Mix the water, oats and butter and let stand for 15 minutes.

• In another bowl, add the remaining ingredients and mix well.

• Add the oatmeal mixture to the sugar mixture and mix well. Bake in an 8x11-inch casserole dish at 350 degrees F for 45 minutes.

For the caramel sauce:

INGREDIENTS

1 cup white sugar

6 tablespoons butter

1/2 cup evaporated milk

STEPS

• In a two or three-quart saucepan, melt the sugar over medium-high heat. You can add 1 tablespoon of water to help the sugar melt more evenly if you think it will burn. Whisk or stir the sugar to help it heat evenly.
• Cook the liquified sugar to a dark copper-brown colour. Then add the butter and stir it in.
• Pour in the evaporated milk, then turn off the heat. Be careful as the sauce will froth up when you add the milk. Whisk the sauce until it is smooth. If you like it thicker, you can continue to heat the sauce until it thickens.
• Drizzle over the warm cake. You can store the rest in a jar for a few weeks. It will probably be a bit thicker, but you can reheat it in the microwave for a few seconds.