The Only Cake Recipe You Will Ever Need: The 1-2-3-4 Anything Cake & Optional Glaze

The Only Cake Recipe You Will Ever Need: The 1-2-3-4 Anything Cake

The road to parenthood was not simple one for us. So, when we granted the blessing of children, I was eager to celebrate their birthdays with a homemade cake, decorated with roses.

Just before their first birthday, with great excitement, I enrolled in a local cake decorating class.

The class was definitely a learning experience. But, not in the way one might expect.

I learned that cake decorating is really sugar art. The cake functions similar to the canvas of a painting.

The greatest lesson I learned, however, was that I do not like decorating cakes. I found it very time consuming and very labor intensive.

So, my days of cake decorating came quickly to an end. I have not touched an icing tip since.

This was the cake recipe that I used for my class. It is the perfect cake for the time challenged cook. It is fast and easy, only uses one bowl, and it is easily adaptable.

I have included all the multiple variations, so you see how this is really the only cake recipe that you will ever need.

The marble cake I just posted is also one of the many variations.

Ingredients:

2 cups sugar (white or brown or a combination)

1 cup oil

4 eggs

2 teaspoons vanilla, almond, lemon, etc.

1 cup liquid (water, juice, milk, coffee, etc.)

3 cups flour — I used spelt, but you can use a gluten-free flour blend, almond flour, corn meal or any other flour too. The texture, however, may be slightly altered.

3 tsp. baking powder

1/8 teaspoon salt (a “pinch”)

Optional Variations:

Chocolate Chip Cake: stir in 1 cup chocolate chips when mixed

As You Like It Cake: stir in 1 cup chopped nuts, dried fruit, etc.

Chocolate Cake: 1/2 cup cocoa for 1/2 cup flour for a chocolate cake

Spice Cake: add 2 to 3 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoons nutmeg, dash white pepper to dry ingredients

Lemon Spice Cake: add 2 to 3 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, dash white pepper to dry ingredients and, add 1 lemon zested to the wet ingredients. Do not add lemon juice for the liquid because then the baking powder will work differently. You could try adding baking soda instead, but I have never personally tried that.

Almond Spice Cake: add 2 to 3 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, dash white pepper and 1/4 cup ground almonds when adding flour.

Lemon Poppy Cake: Add 1 lemon zested to the wet ingredients and ¼ cup of poppy seeds to the dry ingredients.

Marble Cake: Pour ¾ of batter into the pan. Then, with the remaining batter, add 3 tablespoons of cocoa powder. Pour over vanilla batter in stripes. Gently swirl with a knife. Do not over mix!

Instructions:

By hand: beat eggs, and sugar. Add oil and vanilla. Alternate adding the liquid and the dry ingredients until blended.

With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Slowly add liquid until well blended. Add flour, salt and baking powder and pulse until just blended.

Stir in nuts, chocolate chips or dried fruit if using.

Pour batter into a greased, sprayed or parchment lined pan.

This can be made in a greased and lightly floured Bundt pan, or two 9″ layers, one 9″x 13″ rectangular cake or 24 cupcakes.

Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.

Although I didn’t intent to add a glaze, Raizel made a special request. How could I say no?

Optional Glaze

Ingredients:

1 cup icing sugar

4 teaspoons of milk or liquid (I use rice milk, but lemon juice also works)

Instructions:

Pour icing sugar in a bowl. Add the liquid 1 teaspoon at a time and stir until desired consistency.

Drizzle over cake, while slightly warm.

This cake also freezes well, with or without a glaze.

Here are the pictures:

 

Yaffa decided to help take pictures and took this one all by herself.

This is my picture, attempting to avoid shadows.

 

Fresh out of the oven, ready to frost😉

 

Raizel REALLY wanted it frosted.

Raizel approved!

 

Raizel, as you can see loved it. I gave her a piece fresh out of the oven.

After not baking a cake for quite a while, Raizel has come to the realization that homemade, from scratch cakes are REALLY yummy!

Raizel said, “I really missed homemade cakes.”

I am also very grateful for my trusty oven thermometer. It is making such a big difference!

Hurrah!

Enjoy!

Fruit Jam Balsamic Chicken with Rice

This recipe is great! It’s a festive one pot meal that looks beautiful and my girls love it. 

I have adapted the original recipe below to include Feingold diet adjustments.

Ingredients 

1 cup mixed rice. I use Lunderberg’s

1 1/2 cups broth or water

1/4 dried fruit– I’ve used dates, figs or mango, which are Feingold friendly, but original recipe called for dried cherries

3 tablespoons slivered almonds, but I have also used walnuts or sunflower seeds

1/2 teaspoon salt

1/4 teaspoon pepper and garlic 

1/4 cup jam — original recipe called for cherry jam, but I use mango, fig or apricot or even raspberry.

2 tablespoons balsamic vinegar 

Instructions 

Place rice, broth, dried fruit, nuts, and a pinch of salt in pan.

Mix jam, vinegar and salt and pepper.

Place chicken on top. Sprinkle spices on chicken and add half of the glaze.

Roast in 425*F oven until juices run clear and liquid is absorbed. 

Add the rest of the glaze a half hour before done. To save time I have also skipped this step and put the glaze on all at once.

Simple and easy.