Snapshots of life and crafts on our little homestead

Posts tagged ‘cake’

Mango cake

Mango cake slice

It is that time of year when mangos are plentiful and inexpensive and find their way into many dishes in my house. Today I used a few very ripe ones to make a mango upside down cake for desert.

The following is the recipe I used to make this moist and flavorful cake.



  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 3 ripe mangos chopped 


  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Melt 1/4 cup of butter into a 1/4 sheet cake pan. Swirl the butter around the bottom and sides of pan and the sprinkle the brown sugar on the bottom of the pan. Set aside. 
  3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. 
  4. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk and 1/2 cup of the chopped mango until batter is smooth. 
  5. Sprinkle the remainder of the mango on top of the brown sugar in the pan. 
  6. Spoon batter into the prepared pan.
  7. Bake for 30 to 40 minutes in the preheated oven. 
  8. Cake is done when it springs back to the touch.

Sunday Baking

Today is baking day in my house so I made: carrot cake muffins, granola, English muffins and pound cake for the week. All of the recipes are gluten-free and they will take care of  the household breakfast and snack needs for the week.

The pound cake recipe is listed below and the carrot cake muffin recipe will be posted later today.



  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1 tsp guar gum
  • 1 cup butter, room temperature
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract


  1. Beat butter until creamy and smooth.
  2. Add  maple syrup and beat into the butter until light and fluffy.
  3. Add the egg, one at a time, miking well after each one.
  4. Add vanilla and blend until completely incorporated.
  5. In a separate bowl, combine the flours, potato starch, guar gum and baking powder.
  6. Add the dry ingredients to the wet and blend until fully mixed.
  7. Spread into a prepared 9-inch bread pan.
  8. Bake for 6- minutes at 350 degrees.
  9. Cool for about 10 minutes.
  10. Remove form pan and cook completely on a wire rack.
  11. Serve with fresh berries.
  12. Slice and freeze leftovers to maintain freshness.

Menu for Week of Januay 27th

The items that we will cook ahead for this week are:

morning glory muffins

For dinner tonight we made caramelized fennel and goat cheese flatbread made with spelt flour… maybe I should rephrase that, I intended the flatbread to be for dinner… it was eaten as soon as it cooled enough to not burn the roof of our mouths. The recipe is a bit of work but well worth the effort.

Carob Cake

This is one our favorite deserts. I am not sure where the recipe originated from — my mother actually taught me how to make it (she used cocoa powder instead of carob), but it is a hit at every potluck or dinner with friends that we have taken it to. If you don’t cover the cake it will form a delicious crunchy top that require no icing to enhance the confection.

carob cake


  • 3 cups flour
  • 2 cups sugar
  • 6 tbl carob powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup cooking oil
  • 2 tsp vinegar
  • 2 tsp vanilla
  • 2 cups water



  1. Preheat oven to 350 degrees. Combine flour, sugar, carob, soda and salt in large bowl
  2. Make a well. Add oil, vinegar, vanilla and water.
  3. Mix thoroughly.
  4. Bake in prepared tube pan (~ 1hour) or two loaf pans (~35 minutes) until toothpick come out clean.
  5. Dust with confectioners sugar.
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