Here in the United States we might learn how to make Easter cake recipes from other countries which have been brought here by our ancestors. Other times we might create beautifully decorated cupcakes that look like Easter baskets, small bunnies, large bunnies eggs or crosses; these seem to have become our traditional recipes.
Cooks from all countries learn how to make Easter cake recipes which are popular in their homeland. Sometimes they will be full of nuts and candied fruits like the German fruit cake recipe; others will be traditional of certain areas like the Black Forest cake recipe. Although this cake (some call torte) was not named directly after this region it was named from the liquor of that region; Kirschwasser (Kirsch) is distilled from tart cherries. Many of the Easter cake recipes are made with a dark chocolate cake and tart cherries. I make my recipe with a lighter chocolate cake and I love Maraschino cherries so that is what I use. This is a delicious Easter cake recipe and has been a hit with my friends; one in particular loved it and teased that she got “tipsy from it”.
I learned how to make Easter cake recipes like the simnel cake; it is very popular in Britain, Ireland and other countries. This fruit cake is baked with a layer of marzipan in the center; before it is finished baking another layer is placed on the top. The cake is then decorated with marzipan balls representing the true disciples of Jesus Christ. Some people choose to add an extra ball for Christ; then decorate with flowers and ribbon.
Many Greeks tell me of all the Easter cake recipes they prefer a sweet moist cake called “revani”. This cake is made with different cereals and is very flavorful. The slight additions of lemon and orange to this cake, topped with a tasty syrup makes this delicious cake a wonderful addition to the Easter menu. You might also find in many countries with other fruits and spices in them like a fig cake recipe or ginger bread recipe.
Preheat oven to 350F degrees.
Cream butter and sugar until light and fluffy; gradually add beaten eggs.
Sift dry ingredients together; add lemon rind and mix into batter.
Bake in a 9 inch square greased baking pan for 30 to 35 minutes or until firm and golden. Pour cooled syrup over hot cake; when cake cools top with shipped cream to serve.
Revani Cake Syrup
Combine sugar, water, lemon and orange rind; Boil 10 minutes and add brandy.
Preheat oven to 350F degrees.
Cream butter and sugar; add eggs and molasses and blend together.
Sift together dry ingredients and add alternately to the creamed mixture with the milk.
Add flavoring and the figs; pour into 2 lightly greased and floured 9 inch cake pans.
Bake for 35 minutes or until pick comes out clean; Cool ten minutes and remove from pans.
FIG FROSTING RECIPE
Boil butter, brown sugar and milk for a minute and cool.
Add powdered sugar and stir until ready to spread on cold cake.
DECORATE: Cut down through each fig leaving bottom joined making flower petals. Spread petals to shape fan flower and arrange on cake. Arrange cherries to form flower centers.
This is one of the Easter cake recipes for a crowd; it will serve about 30 to 36 servings.
Cream butter and sugar; add eggs one at a time beating after each.
Sift all dry ingredients together and add to creamed mixture alternately with buttermilk.
Add molasses, dates, coconut and nuts; pour into a 13 X 17 inch greased and floured baking pan.
Bake at 350F degrees for 30 to 45 minutes or until pick comes out clean.
TOPPING FOR GINGER BREAD RECIPE
Mix together (except nuts) and cook until thickened; add nuts and spread over cooled ginger bread recipe.
Preheat oven to 350F degrees.
Scald milk; Stir in the sugar, salt and butter; Cool to lukewarm.
Pour lukewarm water into a large bowl; Sprinkle yeast over the water; Stir until dissolved.
Add milk mixture, eggs, and flour; beat for 5 minutes; Cover, let rise in warm place for about 1 ½ hours or until double in bulk.
Stir batter down; beat in the almonds, raisins and lemon peel.Pour batter into a greased and floured 1 ½ quart casserole dish; Let rise for 1 hour.
Bake for 50 minutes; Cool for 20 minutes before removing.
Beat together the powdered sugar and milk to make glaze; Drizzle over top of cake.
This is one of my favorite Easter cake recipes. The chocolate blends well with Kirsch liqueur or cherry brandy. NOTE: I usually use Kirsch but this time I used a cherry brandy and I think I like it better.
Mix filberts with flour.
Cream butter and sugar together until light and fluffy; add eggs beating until light and fluffy.
Add melted chocolate and Kirsch to mixture; stir in flour and nuts until blended.
Carefully fold in stiffly beaten egg whites (Only until you can still faintly see the whites in the batter.)
Pour batter into greased and floured 8 inch spring form pan; bake 1 hour or until done at 350 F degrees.
Cool 10 minutes, run knife around sides and remove sides; cool completely.
Black Forest Filling:
Combine syrup, Kirsch, lemon juice and cornstarch in saucepan.
Stir over medium heat until mixture thickens; stir in sliced cherries and cool.
Whip cream gradually adding sugar and Kirsch; beat until stiff.
Slice cold cake horizontally into 3 layers; place 1 layer on cake plate.
Spread layer with half of cherry mixture; spread whipped cream over top.
Place another layer on top; Spread remaining cherry mixture on top, then whipped cream.
Place last layer on top and frost top and sides with whipped cream.
Garnish with reserved cherries and chocolate curls.Painless Cooking › Holiday Recipes › Favorite Easter Cakes
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