Cake:

• Position rack in the center of oven and heat to 350°F. Grease a 9 x 5” loaf pan and line with parchment paper.
• In a medium-sized mixing bowl sift together Flour, cocoa powder, baking soda, espresso powder, and salt.
• In a separate mixing bowl, beat together sugar and eggs until pale and creamy. Mix in butter and vanilla. Stir in zucchini and mix until completely incorporated.
• Mix the dry ingredients in to the wet. Mix only enough to completely combine. Batter will be thick.
• Spread into prepared pan and bake for 50 to 60 minutes. Baking time will vary depending on the wetness of the zucchini. Test with a tooth pick or knife.
• Remove from oven and let stand in the pan for 5 minutes before moving to a wire rack to completely cool before frosting.

Frosting:

• Cream together peanut butter and butter. Beat in vanilla, salt, and cream. Add powdered sugar slowly and mix. If needed add more powdered sugar.
• Spread over cooled cake and top with chocolate chips or curls if desired.

Gingerbread Cake

• Position shelf in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan and line with parchment leaving the side to hang over the edge of the pan.
• Toss currants together with rum in a small bowl and set aside to hydrate while you prepare the batter.
• Place the almonds in a dry skillet over medium high heat to toast, when cool pulse them in a food processor until finely ground (do not process into almond butter) and set aside. Pulse the Citron until finely ground and set aside.
• Sift together flour with baking soda, salt, and spices.
• In a large mixing bowl cream together brown sugar and butter until light and fluffy. Add molasses mix until well combined. In a small bowl whisk together eggs and extract. Add to butter mixture and beat until completely incorporated.
• Add about half of the dry ingredients to the wet along with half the buttermilk and mix until combined. Repeat with the balance of the flour and butter milk. Fold in the almonds, citron, and currants (including any remaining rum).
• Pour into prepared pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean. Remove from oven and place on rack to cool for 5 minutes. Lift cake out of the pan using the parchment paper handles and allow to completely cool before frosting.

Lebkuchengewürz***

• Combine all the spices together and store in an airtight container for up to a year.
• For the best tasting blend use whole spices and toast them lightly in a dry skillet to enhance their flavors before grinding. Take care not to burn the spices when toasting as they can become bitter.

Lemon Zest Frosting

• Combine powdered sugar, meringue powder and lemons zest in a small mixing bowl. Add the lemon juice a little at a time mixing well after each addition until the frosting is a nice thick yet spreadable consistency. Spread over the top of the completely cooled cake. Decorate with cinnamon sticks and citron if desired.

• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

Cake

• Position rack in the center of oven and heat to 350°F. Grease and flour an 8”spring form or square pan.
• Cream together butter and 1/2 cup of the sugar. Add salt, almond extract, and egg yolks to the sugar mixture and beat until creamy.
• Sift together flours and baking powder. Add alternately with milk to egg yolk mixture.
• In a separate bowl, beat egg whites until soft peaks form. Add 1/4 cup of sugar a little at a time and beat until stiff peaks form. Fold egg whites into the batter.
• Toss blueberries with lemon zest and 1 tablespoon flour to coat the berries. Fold into the batter. Pour into prepared pan. Sprinkle the top with sanding sugar.
• Bake for 60 - 65 minutes or until a toothpick inserted into the center comes out clean. Place on wire rack to cool, remove the spring form after 5 minutes and continue to cool. Glaze while cake is still slightly warm.

Almond Glaze

• In a small bowl mix together powdered sugar with almond flavoring and enough milk to make a thin icing. Place cake on wire rack over parchment or wax paper and pour icing over the top. Use an offset knife or spatula to encourage icing to cover the entire top allowing it to run over the sides a little. Transfer to a serving platter.

Blueberry Topper

• Toss fresh blueberries with corn syrup and lemon zest. Spoon onto center of cooled cake. Syrup will set up and hold berries together.

Cake

• Heat oven to 400°F and position rack in the center of the oven.    You will require 2 baking trays of the same size and 2 pieces of parchment paper.
• Cut the thawed pastry dough along the fold lines into 3 equal sized pieces.  Prick the top of the pasties all over with a fork.   Place the dough on a parchment lined sheet.   Cover the dough with another piece of parchment and then the second tray, this will keep the pastry from puffing.  Bake for 15 to 20 minutes.  The dough should be only slightly puffed and the tops lightly golden.   Place on a wire rack to completely cool.
• Using a hand mixer on high speed beat the instant pudding with the milk and Frangelico until stiff peaks form. (If you prefer no alcohol replace Frangelico with milk). Set the pastry crème in the fridge while the pasteries cool and you make the icing and decorate the top.

Icing

• Sift the powdered sugar into a small mixing bowl to remove any lumps.  Add the corn syrup, melted butter, and 2 tablespoons of milk.   Stir well.
• Transfer about ¼ of the icing into a separate small bowl then sift the cocoa powder into this amount.   Add more milk in small amounts at a time to both the white and the chocolate icing until you have a honey-like consistency that will flow smooth but that is not runny.
• Working on a wire rack over a piece of wax paper, pour the white icing over one piece of the cooled puff pastry.   Using an offset knife or spatula gently spread the icing towards the edges to cover completely allowing it to slightly flow over.  Place the cocoa icing in a piping bag and pipe 4 or 5 lines down the length of the pastry.   Use a toothpick to drag back and forth across the short width of the top alternating directions as you go.  This will create the classic pattern in the icing. Allow icing to dry for several hours before assembling cake.

Assemble

• Set the crème out for about a half an hour before assembly to make the piping easier.
• I build the cake on a working board then transfer carefully with a spatula to a serving plate.
• Load the pastry crème in a piping bag fitted with a round or star tip.   I like the crème to be almost double the thickness of the pastry.   Pipe dollops or rows of pastry crème to evenly cover the surface of the pastry.  Place the other piece of pastry on top and carefully wiggle it to position.  Repeat with the pastry crème on the second layer.  Using a spatula carefully place the decorated piece on top.  Grasping it by the edges only, GENTLY wiggle it to position.   Easy does it, be very careful not to break the top!
• Chill for four hours before serving.   Cutting this cake is the tricking part.  Using a serrated bread knife, very gently cut through the top and the layers with a gentle sawing motion to avoid breaking.  Let the knife do the work, do apply much pressure or you will shatter the cake.  You can hold the cake in place by reaching your hand over the top to grasp the edges while you cut off a slice (hold the cake not the slice), just do your best to stay out of decorated top.
• If there is any left, hold in the fridge for several days, the pastry will become soggy after that.  I have actually never ran into this problem.

Cake

• Position a shelf in the center of the oven and heat to 350°F. Grease n 8” round cake pan and line the bottom with parchment.
• In a non-stick skillet over medium-low heat melt 2 tablespoons of the butter. Add the diced pineapple and cook for about 10 -15 minutes or until the pineapple begins to soften. Set aside to cool.
• In a small bowl sift together the flour, baking powder, cinnamon powder and salt.
• Cream together the remaining butter with the sugar. Mix in the eggs one at a time, then add lemon zest and almond extract and beat for about 3 minutes.
• Add the dry ingredients about a third at a time to the wet ingredients and mix just enough to combine. Batter will be thick. Fold in the cooked pineapple along with any butter from the skillet.
• Pour into prepared cake pan and bake for 35 to 40 minutes. Test center of cake with a tooth pick for doneness.
• Turn cake out of pan on to a wire rack and cool completely before frosting.

Topping

• Place all ingredients in a small sauce pan over medium heat. Stirring often bring to a slow boil and reduce to a thick syrup. Allow to cool to room temp before spooning over cake. Use the back of the spoon to even spread diced pineapple pieces.

Crust

• Preheat the oven to 325° F degrees and position a rack in the center of the oven.
• Wrap a 9-inch spring form pan with aluminum foil taking care to wrap up the sides to prevent water from seeping in. Spray the bottom and sides of the pan with nonstick cooking spray.
• Place gingersnaps in the food processor and pulse into a fine crumb. Add the sugar and pulse and then add the butter and pulse to combine. Dump the crumb mixture into the prepared pan and using a measuring cup or glass press into an even layer. Bake about 15 minutes to set. Cool on a wire rack before filling.

Filling

• Bring about 4 quarts of water to a simmer in a pan for the water bath.
• In a small heavy saucepan stir together the pumpkin, sugar, spices and salt. Over medium heat bring the mixture to a boil stirring constantly. Reduce the heat to medium-low and cook stirring constantly for about 5 minutes until thick bronzed and shiny. Transfer the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, stream in the cold cream. Add the cream cheese cut into chunks and process for about 30 seconds or until smooth. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the filling mixture and process for about 5 seconds just to combine. Do not overmix!
• Place the spring form pan in a large roasting pan and pour the batter into the cooled crust. Fill the roasting pan with the simmering water about half way up the side of the spring form pan.
• Carefully move the Bain Marie (water bath) into the oven and bake for 1 ½ hours or until the center is just set. If it jiggles add a bit more time and keep an eye on it. Carefully remove the water bath from the oven and set on a wire rack to cool water and all. Run a small knife around the cake to loosen from pan, leaving the cake to cool in the water bath. Cool about 45 minutes or until the water is just warm then remove the spring form pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate at least 4 hours or overnight before removing the form from the pan.

Topping

• Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.

Fruit

• Soak the dried fruit with the spiced rum in a non-reactive sealed container 8 hours or overnight.

Rum Syrup

• Boil water in a glass measuring cup in the microwave. Slowly add sugar and stir to dissolve, heating again if necessary. Allow to cool to room temp before mixing in rum. Store unused porting in a sealed jar to brush on the cakes later.

Batter

• Position the rack in the center of the oven and heat to 300°F. Prepare 2 - 9”x 5” loaf pans by lining with parchment paper and greasing.
• Cream together the butter and brown sugar in a large bowl at least 6-quarts. Beat in the eggs one at a time. Add the boiled cider and juice and mix until completely combined.
• In a separate bowl whisk together the flour, salt, spices, baking powder, and cocoa. Add the flour mixture about a third at a time mixing well.
• Fold in the fruit along with any remaining liquid, and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined. Batter will be thick.
• Spoon the batter into the prepared pans, filling them about 3/4 full. Tap the loaf pans on the counter to remove any air pockets.
• Bake the cakes for about 2 hours 15 minutes. Test the cakes after 2 hours. Use a wooden skewer to test the cakes for doneness.
• Remove the cakes from the oven and place on a wire rack for about 5 minutes. Loosed the edges with a knife and lift the cakes out of the pans by the parchment. Wipe out any bits and replace cakes in the pans to cool.
• While the cakes are still warm, brush them with rum syrup.
• Once cakes are completely cool, remove from pan and peel away the parchment paper. Brush all sides with the rum syrup and tightly wrap with plastic wrap. Cakes should be stored at room temperature for 6 to 8 weeks.

Pumpkin Sponge

• Position a rack in the upper 1/3 of your oven and heat to 375°F.
• Prepare a 10” x 15” jelly roll pan by lining with parchment and lightly greasing.
• In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.
• Mix all dry ingredients together is a separate bowl. Fold dry ingredients into egg mixture.
• Pour batter into prepared pan, spreading evenly with a spatula or offset knife.
• Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.
• Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.
• Starting at the 10” edge of the cake, gently roll the cake and place on a wire rack. Allow to completely cool before filling.

Fillings

• Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar a ¼ cup at a time and mix until smooth. Add flavorings and mix until smooth. If using chocolate, melt in microwave, cool to room temp before folding in.

Assemble

• Carefully unroll the cake.  Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling.  Spread the top with the filling holding back about 1” from the edges.
• Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.
• Trim the ends off and then slice the cake into 1” think slices for serving.

• Place a Bain Maire (water bath) on a rack in the center of the oven and heat to 350°F.

Flan

• In the blender add the evaporated and condensed milk, eggs, cream cheese, and vanilla. Blend for two minutes.

Cake

• In a large bowl add water eggs and oil as directed on package. Mix until smooth.

Assemble

• Pour the cake batter into a well-greased bundt pan.
• Carefully spoon the flan mixture evenly over the top of the cake batter. The flan will sink to the bottom of the bundt pan as the cake bakes, like magic!
• Position the bundt pan in a Bain Marie (water bath) in the center of the preheated oven and bake for 60 minutes.
• Remove and place pan on a wire rack to cool. When cake has reached room temperature place the bundt pan in the fridge overnight.

Serve

• When ready to serve dip the bundt pan in hot water for 30 seconds before turning out on to a serving platter.
• Serve with fresh fruit or top with dulce de leche.
• Store cake in the fridge.