Filipino Desserts

(6 votes, average: 2.5 out of 5)

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Ingredients:
1 cup butter, at room temperature
1/2 cup brown sugar, firmly packed
2 pieces ripe bananas, peeled, sliced 1/4 inch diagonally
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup evaporated milk

Directions:
1. Preheat oven to 350 degrees F.
2. Melt 1/2 cup butter in a saucepan. Remove from fire and stir in brown sugar. Cook until sugar has melted and pour into a 9″ x 2″ round pan.
3. Arrange banana slices in concentric circles atop sugar mixture.
4. For cake, beat sugar and remaining 1/2 cup butter. Add in eggs one at a time beating well until smooth. Stir in vanilla.
5. Sift flour, baking powder and salt. Add dry ingredients to butter alternately with evaporated milk. 6. Pour batter over bananas and bake 1 hour or until inserted toothpick comes out clean.

Technorati Tags: baking, banana cake, banana upside down cake, cake recipe, Filipino Dessert

(4 votes, average: 4.5 out of 5)

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Ingredients:
250 grams butter, softened
230 grams castor sugar
4 whole eggs
1 tsp vanilla flavoring
½ cup milk, or as needed
1 cup durian pulp

Directions:
1. Combine softened butter and castor sugar in mixing bowl. Beat until fluffy.
2. Add the eggs one by one to butter-sugar mixture.
3. Add sifted flour.
4. Add vanilla and milk. Blend well.
5. Add more milk as need if the mixture is so hard. The batter should be more of a liquid in consistency.
6. Heat oven to 180 degrees Celsius.
7. Line the cake tin with oil then flour or line with aluminum foil.
8. Pour batter to half of the level of the height of the tin.
9. Bake for 45 minutes.

Technorati Tags: cake recipe, durian butter cake, Filipino Dessert, philippines

(1 votes, average: 5 out of 5)

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Fruitcake is most often cherished during Christmas Holidays. The taste of Fruitcake is at its best when aged for a few months in a cool place. Here is a lengthy yet fool-proof Fruitcake recipe you can try this Christmas.

Ingredients:

1 cup butter at room temperature
1 ½ cup brown sugar
4 large eggs or 5 medium eggs
3 cups all purpose four
1/2 cup flour (to dredge fruits and nuts)
1 tsp baking powder
1 teaspoon salt
1/2 cup milk
5 tablespoon prune juice
3 tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoons cinnamom
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts or combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy
Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake

Directions:

Fruit Mix
1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for one hour.

Preparing the Baking pan
1. Don’t use waxpaper. Use thick cellphane (1 piece only). Use enough to cover the cake after baking.
3. You can also use aluminum. It could be more messy but more sure.

Batter
1. Heat oven to slow.
2. Cream shortening. Add sugar slowly until fluffy.
3. Beat in egg one at a time, beating after each addition until light.
4. Blend flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.
5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.
6. Add half cup of flour to fruit mixture.
7. The batter is then mixed to the fruits. Add the nuts on top of the batter.
8. Put batter in cellophane lined or 4 aluminum lined pans.
9. Bake for one hour at 300 F. Check the temperature based on the pan you use. Baking time can be as short as 45 minutes to 1 hour at 325 F.
10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits.
11. Cover pan with overlapping aluminum foil to prevent burning.
12. Return pans into the oven and bake 15 more minutes until done.

After Baking
1. Keep cellophane or aluminum intact with the cake
2. Brush the top of the cake with cherry brandy after baking and the cake has cooled down
3. Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.

Tips
1. It’s important to drain the fruit mix for 1 hour. This drain the alcohol which can destroy the cake batter.
2. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
3. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.

Technorati Tags: cake recipe, fruitcake chrismas recipe