Article from Maine Windjammer Association August 2018 Newsletter ()
April 21, 2016
Fresh from the Galley Cakes!

Cakes go hand and hand with celebration, be it birthday, wedding or just the fact that its a fabulous Tuesday! The award-winning chefs of the Maine Windjammer Association love to celebrate and surprise guests with moist cakes filled with tried and true as well as surprising flavors. Weve asked the chefs from the Ladona, Mary Day and Victory Chimes to share their favorites.


Reminiscent of the classic sailor drink, this is one of my new favorite cake recipes. Great for an afternoon snack or a nice addition for a holiday gathering. Very festive! That little bit of cocoa powder in this recipe is amazing. 

cup dried apricots, chopped
cup dates, chopped
cup golden raisins
8 ounces ginger beer, Jamaican style-Maine Root or Reeds Extra spicy are my favorite
  cup dark rum

2 tablespoons dark cocoa powder
2 cups all-purpose flour
1  teaspoons kosher salt
  teaspoon baking soda
1 teaspoon ground ginger
teaspoon freshly grated nutmeg
teaspoon ground cinnamon
teaspoon ground allspice
1/4 teaspoon ground cloves

8 ounces unsalted butter, at room temperature
cup granulated sugar
cup firmly packed dark brown sugar
4 large eggs, at room temperature
2 tablespoons molasses
1 teaspoons vanilla
1 tablespoon grated fresh ginger
Finely grated zest of 2 limes

cup candied ginger, chopped
cup shredded sweetened coconut
1 c chopped macadamia nuts 

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lime juice

Pour ginger beer and rum over dried fruit and let sit overnight to plump fruit. If pressed for time, warm liquid over medium heat and add fruit. Let sit for 1 hour. Drain fruit, and reserve liquid.
Preheat oven to 350 degrees. Grease and line with parchment paper a 9"x 13" cake pan. Set aside.
Mix all dry ingredients together and set aside.
Cream butter, white and brown sugars together till light and fluffy. Add eggs one at a time mixing well between each addition. Add molasses, vanilla, ginger and lime zest. Add dry mixture and reserved liquid from the dried fruit. Mix until combined. Fold in reserved dried fruits, candied ginger, coconut and macadamia nuts.
Pour into prepared cake pan. Place in oven for 35-45 minutes, or until toothpick inserted comes out clean.
Let cool in pan for 20 minutes then remove from pan.
Mix powdered sugar and lime juice for glaze and drizzle over the top. Let cool completely. 

Recipe adapted from the Cooking Channel


GERMAN CAKE from Mary Day

1 cup quick oats
1 cups boiling water
1 cup brown sugar, add to oatmeal
cup butter
1 cup white sugar
2 eggs
cup vegetable oil
2 cups flour
1 tsp soda
1 tsp cinnamon
tsp salt

Mix and cool the oats and boiling water. Sift together flour, soda, cinnamon, salt. Cream butter and sugar. Add eggs and oil alternately, beating well. Stir in the oat mixture, cooled, then the dry ingredients. Pour batter into a greased and floured 9x13 inch pan and put in 350 degree over for about 20 minutes, which is half the total baking time. Meanwhile, make topping:

cup butter
cup brown sugar
cup evaporated milk
1 cup chopped walnuts
1 cup coconut
1 tsp vanilla

Cook the butter, sugar, and evaporated milk over low heat until sugar melts. Stir in the nuts, coconut, and vanilla. Take the cake out of the oven (it should be fairly well set, but not completely baked.) Drizzle the topping evenly over the top of the cake. Put back in the oven and continue to bake for about another 20 minutes.


APPLESAUCE CAKE from Victory Chimes

2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
tsp baking powder
tsp cinnamon
tsp cloves
tsp allspice
1 cups applesauce
cup water
cup shortening
2 eggs
1 cup raisins
cup chopped walnuts

1 (8 oz) package cream cheese
cup butter
1 lb. powdered sugar
1 tsp vanilla

Beat all the cake ingredients in a large bowl at low speed for minute and then at high speed for 3 minutes. Grease and flour a 13x9x2 inch pan and pour batter in. Bake at 350 degrees for 60 minutes. Cool and frost. To make frosting, beat together all the frosting ingredients.

Donated by Mary Walker

For more information about recipes from the galleys of the Maine Windjammer Association click here.

Published by Maine Windjammer Association
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