Posts Tagged ‘Magnolia Bakery’

Well, since we had guests for dinner there was the excuse I needed to break out TMBC again! When Isobel M turned 1 Meredith baked a Hummingbird cake and it was delicious so when I saw a Hummingbird cake in TMBC the decision was easily made!

So yummy but then I am a sucker for cream cheese icing. I don’t even want to consider how many calories are in this and I am a little worried about the half a cake that remains…..and that is after dinner, taking over a slice for Sam and sending a slice home with Patricia. I would have James take it to work but as it is Ramadan I don’t think that it is fair on the colleagues who are observing this. As there is a long weekend coming up James reckons he can make a dent in it!

Hummingbird Cake (The Magnolia Bakery Cookbook)


3 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 1/4 cups vegetable oil

2 cups sugar

3 large eggs, at room temperature

1 1/2 tsp vanilla etract

2 cups mashed, very ripe bananas

1 8oz can crushed pineapple, in unsweetened juice, drained (about 1 cup)

1/2 cup chopped pecans

Preheat oven to 160C.

Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

In a large bowl, sift together the flour, the cinnamon, the baking soda, and the salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the oil with sugar until smooth, about 3 mins. Add the eggs one at a time and beat until light, about 1 or 2 mins. Add the vanilla extract. Add the bananas and the pineapple. Add the dry ingredients in thirds, beating after each addition until smooth. Stir in the pecans. Divide the batter between the prepared pans and bake for 40-50 mins or until a cake tester inserted into the centre of the cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cake has cooled, ice between the layers, then ice top and sides of cake with cream cheese icing. Garnish with pecans if desired.

Cream cheese icing


1 pound cream cheese, softened slightly, cut into small pieces

1/2 cup unsalted butter, softened slightly, cut into small pieces

1 1/2 teaspoons vanilla extract

5 cups sifted icing sugar

In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

The recipe says it makes enough to ice this cake but I still have a lot left in the fridge. Not sure if I will use it – maybe e a carrot cake for the girls at nursery.


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I need to go back to work!! or we are all going to be putting on huge amounts of weight!! Still healing, still in the kitchen!

The Magnolia Bakery has become a must visit when in NYC – not that I have been but boy, would I like to! It’s (apparently) the home of all things scrummy and delicious. I found on Amazon The Magnolia Bakery Cookbook (only problem is all measurements are American – mainly cups, some lbs & oz, sticks of butter (which are 113g according to Google) etc) and so I have been keen to try out a few of the recipes and see if they live up to the hype.

First up, that American classic…….COOKIES! I have found cookie (or biscuits. Depending on where you reside!) recipes to be a bit hit and miss. Many of mine have turned out too flat or too crunchy (overcooked perhaps?). After flicking through TMBC I found Oatmeal Raisin Almond Cookies – perfect! I love the combination of oat and raisin – it’s the best! The recipe makes 3 dozen cookies – so plenty for kids, coffee mornings and the nightly cup of tea. However in this instance Izzy was not overly keen but no complaints from James or I. Since I made them I have been giving them away in plastic baggies to friends and the neighbour. Our neighbour is Sam and he has been bombarded with baked goods over the last month – I always pop him over a slice of whatever is fresh out of the pven. Sam is a keen gardener and so we have been rewarded in turn with the sweetest, most delicious tomatoes. Anyway, back to the cookies…

Oatmeal Raisin Almond Cookies (courtesy of The Magnolia Bakery Cookbook)


2 1/2 cups flour
3/4 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 tsp almond extract

1 1/4 cups rolled oats

1 1/2 cups raisins

1/2 cup finely chopped toasted almonds (toast in oven for 10-15 mins at 160C, or until lightly brown and fragrant)

Preheat oven to 180C.

In a large bowl, sift together the flour, the baking soda, and the salt. Set aside.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the eggs, the vanilla extract, the almond extract and mix well. Add the oats and flour mixture and beat thoroughly. Mix in the raisins and almonds. Chill the mixture for 30 mins in the fridge before proceeding. Drop by rounds teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 15-18 mins or until lightly golden brown.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


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