Creole Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE CAKE



Creole Cake image

This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

2 cups sugar
1/2 cup cocoa
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla
1 cup boiling water
2/3 cup evaporated milk
1/4 cup margarine, melted
3/4 cup chopped pecans
1 cup angel flake coconut
1 1/2 cups brown sugar, packed
1 teaspoon vanilla

Steps:

  • Preheat oven to 325 degrees.
  • Mix sugar, cocoa, flour and baking soda until well blended.
  • Add 2 eggs, milk, oil and vanilla, mix well.
  • Slowly add the boiling water while mixing with mixer at low speed.
  • Mixture will be very thin.
  • Pour into a greased and floured 9 x 13 inch pan.
  • Bake for 30 to 35 minutes.
  • While cake is baking mix ingredients for frosting.
  • As soon as cake is done, remove from oven and spread frosting evenly over cake.
  • Place under broiler for 1 to 2 minutes or until mixture begins to brown.
  • Let cool before cutting.

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

BASIC CREOLE SAUCE



Basic Creole Sauce image

I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.

Provided by NancySacTown

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h15m

Yield 24

Number Of Ingredients 21

2 tablespoons olive oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
2 cups chopped carrot
6 cloves garlic, chopped
4 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
4 cups water
2 tablespoons chicken bouillon granules
2 bay leaves
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1 pinch saffron
1 pinch dried oregano, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 orange, zested
1 (8 ounce) bottle clam juice
1 cup white wine
salt and ground black pepper to taste
6 1-pint canning jars with lids and rings

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
  • Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
  • Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
  • Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
  • Allow the sauce to cool completely.
  • To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g

CREOLE CRAB CAKES



Creole Crab Cakes image

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.

Provided by gailanng

Categories     Crab

Time 35m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 14

1 lb crabmeat, fresh and drained
1/2 cup italian dried breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 tablespoon creole mustard (grainy mustard)
1 large egg, beaten
1/4 cup mayonnaise
2 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder
1 1/2-2 teaspoons cajun seasoning or 1 1/2-2 teaspoons creole seasoning
2 teaspoons dried onion flakes
2 teaspoons parsley flakes
1/4 cup all-purpose flour or 1/4 cup dried breadcrumbs
1/2 cup butter

Steps:

  • Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
  • Coat with flour or breadcrumbs. Chill at least 1 hour.
  • Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5

ESHUN'S CREOLE CHRISTMAS CAKE



ESHUN'S CREOLE CHRISTMAS CAKE image

This Christmas cake comes from Lucy Waverman, who received the recipe from her tester, Eshun Mott; it was subsequently published in the Globe and Mail.

Categories     Fruit

Yield Makes 8 small or 3 large cakes

Number Of Ingredients 25

2 cups chopped dried apricots
2 cups dried cranberries or cherries
2 cups chopped dried pineapple
2 cups chopped pitted prunes
2 cups yellow raisins
2 cups Thompson raisins
1 cup candied orange peel
1 cup chopped dried figs
1 cup rum
1 cup brandy
1 cup port
1 cup Cointreau
1 cup water
2 teaspoons bitters
1 (3-inch) cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups unsalted butter, softened
3 cups Demerara sugar
8 large eggs, beaten
3 cups self-rising flour
2 teaspoons vanilla extract

Steps:

  • Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day. Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper. Preheat oven to 275 degrees F. Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle. Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre. Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

CREOLE CAKE



Creole Cake image

Good old-fashioned Louisiana cake!

Provided by Janis McRae

Categories     Cakes

Number Of Ingredients 14

1 c sugar
2 eggs, lightly beaten
1/2 tsp cinnamon
1 1/3 c flour
1/4 tsp salt
3 Tbsp melted butter
2 oz melted chocolate
1/2 c milk
2 1/2 tsp baking powder
FROSTING:
2 Tbsp strong black coffee
1/2 tsp vanilla
2 Tbsp cocoa powder
1 c powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Gradually beat the sugar into eggs, add melted butter and chocolate.
  • 3. Sift flour, baking powder, salt and cinnamon twice.
  • 4. Add alternately with milk.
  • 5. Pour into 7 x 11 inch pan.
  • 6. Bake about 25 minutes. Cool and cover with Creole Frosting.
  • 7. FROSTING: Stir ingredients together. Pour over cooled caked.

CREOLE CHOCOLATE CAKE



CREOLE CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 16 servings

Number Of Ingredients 25

CAKE:
2 cups un-sifted all purpose flour
1 teaspoon baking soda
1/2 cup butter/margarine
1/2 cup salad oil
3 squares unsweetened chocolate
1 cup water
2 cups sugar
2 eggs, beaten
1/2 cup sour milk *
1 teaspoon vanilla extract
*NOTE-place 1 1/2 teaspoons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup.
FILLING:
1 (5.3 ounce) can evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy cream
FROSTING:
1 (6 ounce) package semisweet chocolate pieces
1/2 cup sour cream
dash salt

Steps:

  • Step 1: Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans. Step 2: To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; mix with wooden spoon. Stir in cooled chocolate JUST to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger. Step 3: Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool. MAKE FILLING: In a small saucepan, combine milk, sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Step 4: Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Step 5: MAKE FROSTING: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes, until frosting is of spreading consistency. Step 6: With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides. TO SERVE: With sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.

CREOLE CRABCAKES



Creole Crabcakes image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 25 servings

Number Of Ingredients 30

1 pound jumbo lump crabmeat
4 cloves garlic, minced and roasted in olive oil
4 ounces mayonnaise
Pinch chopped fresh tarragon leaves
Pinch fresh chopped thyme leaves
Dash seafood seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
Olive oil
Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
Remoulade, recipe follows
Thyme sprigs, for garnish
5 Idaho potatoes, peeled and chopped
1 cup hot cream
4 ounces melted butter
1 to 2 ears corn, shucked and kernels removed from cob
2 tablespoons oil
Salt and freshly ground black pepper
Chipotle-Honey Puree, to desired spiciness, recipe follows
1 (4 oz) can chipotle in adobo
1/4 bunch cilantro leaves
2 to 3 cloves garlic
Honey, to taste
2 to 3 shallots, peeled and roughly chopped
1/2 cup roughly chopped cornichons
1 tablespoon capers
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 tablespoon brandy
Salt and freshly ground black pepper

Steps:

  • Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
  • Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
  • Puree all ingredients in a blender.
  • Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

More about "creole cake recipes"

2002-12-14  · Preheat the oven to 150°C (130°C fan oven) mark 2. Beat together the butter and sugar until creamy. Beat in the eggs, a little at a time, adding some of the flour if the mixture starts to curdle ...
From goodhousekeeping.com
See details »


2010-02-10  · 1. Preheat the oven to 285 °F (141 °C) and grease an 8 in (20 cm) pan. Get out an 8 in (20 cm) round cake or springform pan and spray the inside of the pan with baking spray. Then set the prepared pan aside while you make the cake batter. If you prefer, you can use an 8 in (20 cm) square cake pan.
From wikihow.com
See details »


Creole Cake Recipe - Food.com hot www.food.com. DIRECTIONS. Preheat oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing with mixer at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. 113 People Used More Info ›› Visit site > Creole Cake ...
From therecipes.info
See details »


This creole cake from Kim Nelson of Daisy Cakes is a Louisiana favorite your family will love! Ingredients: For the cake. 2 cups sugar; 2 eggs; ½ cup canola oil; ½ cup buttermilk ; 2 cups unbleached all-purpose flour; 2 tablespoons cocoa; 1 teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon vanilla; 1 cup boiling water; Ingredients: For the topping. ½ cup (1 stick) unsalted butter, melted ...
From americanlifestylemag.com
See details »


2021-10-19  · How to Make “Accra” (Fish Cakes) | Caribbean Recipes. This fried fish cake, called Accra in St. Lucia,Dominica and some parts of Trinidad and Tobago is a family favourite year round, but especially at Easter and Creole Heritage month observed in October. Hope you give it a try! Accra Recipe…
From viralcaribbean.com
See details »


Louisiana Creole Cake. Uncle George Bishop was an engineer for the railroad. He traveled around a good bit. He also liked to take hunting and fishing trips. Once while he was in Louisiana, he stayed with a Cajun family there, and brought back this recipe as a gift from the lady of the house. Miss Nellie and Miss Daisy made the cake…
From ilovedaisycakes.com
See details »


Russian Cake (Creole Trifle Recipe - Food.com tip www.food.com. The Russian cakes I remember weighed several pounds and seemed very heavy for their size. When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake …
From therecipes.info
See details »


2016-10-28  · Home > Recipes > Cakes > Mexican Creole Cake. Printer-friendly version. MEXICAN CREOLE CAKE : 2 c. sugar 3/4 c. vegetable oil 3 eggs 1 tsp. …
From cooks.com
See details »


Crawfish Boulettes. Rating: 4.6 stars. 5. Boulettes is French for 'little balls.'. These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of …
From allrecipes.com
See details »


2015-10-28  · This year, I decided to go for Delia Smith’s Creole Christmas Cake, from her book, Delia’s Cakes. I was forced, however, to make a couple of tweeks to the recipe. The recipe …
From cakesandbakes83.wordpress.com
See details »


Cover the bowl with a double layer of clingfilm and place in the refrigerator or …
From bigoven.com
See details »


1 teaspoon each of ginger, cinnamon, cloves, salt. 2 teaspoons baking powder. Sift together flour, baking powder, salt and spices. Beat eggs, sugar, butter until light, beating whites separately. Stir in remaining ingredients, folding in whites last. Turn into a greased and floured square or loaf cake …
From cooks.com
See details »


At Creole Cakes, we specialize in gourmet old-fashioned southern scratch cakes. Our cakes will take you back to when your grandmother would bake a delicious cake. Using only the finest and freshest ingredients baked from scratch, you will taste the difference. From warm and fluffy, to decadent and dreamy, we've got the recipe …
From creolecakes.com
See details »


Delia Smith Creole Christmas Cake. Delia Smith’s Christmas cake is a boozy affair including rum, brandy, cherry brandy and Angostura Bitters. Watch Delia Smith take you through the steps of making this seasonal “classic”. Be warned, it takes a week of pre-soaking the ingredients so don’t try this at the last minute!
From cakebakerecipes.com
See details »


1996-01-28  · Spread over cake. In small bowl beat cream until stiff. Spoon over filling. Place cake …
From recipeland.com
See details »


Delia's Creole Christmas Cake recipe. If there were a Delia’s Christmas cake poll this would now be a clear leader. Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking; but one thing’s for sure, you’ll want to make it again and again so all those bottles will be awaiting you next year. (There are more fruit cake recipes in our Christmas
From deliaonline.com
See details »


1996-01-28  · Simmer for about 15 minutes. Tip the mixture into a mixing bowl or …
From recipeland.com
See details »


Mix until smooth, occasionally scraping the bowl with a spatula. Add Creole cream cheese and mix until smooth. Add the eggs one at a time, scraping the bowl with a spatula and mixing until smooth after each addition. Pour the batter into the prepared crust and bake for 2 hours, until the center of the cake is firm to the touch. Let the cake …
From louisiana.kitchenandculture.com
See details »


3 cups (750 mL) Demerara sugar. 8 large eggs, beaten. 3 cups (750 mL) self-rising flour. 2 tsp (10 mL) vanilla extract. 1. Combine all fruit in a large pot. Stir in …
From lcbo.com
See details »


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #desserts     #american     #southern-united-states     #cakes     #chocolate     #creole     #dietary     #low-sodium     #low-in-something

Top Asked Questions

Preheat oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing with mixer at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. Bake for 30 to 35 minutes.
Now transfer the mixture to the prepared tin, and level with a back of a spoon. Place the cake near the centre of the oven and bake it for 3 hours, then cover with a double thickness of baking parchment, resting it on top of the liner, and bake it for another hour, until the centre feels springy.
Heat olive oil in a large pot over medium heat. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
Plan to soak the fruit and nuts a week before you make the cake. In order to hydrate and flavor the dried fruits with mixed nuts, you'll need to start the mixture a week in advance of baking the cake.

Related Search