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DIR Return to: PawPaw Fruit & PLant!!!
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#Post#: 146--------------------------------------------------
Several Cakes & Breads With PawPaw!!
DIR By: Hummingbird
Date: August 8, 2012, 1:11 pm
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Pawpaw Cake b
¼ c. shortening
1 c. sugar
1¼ c. sifted flour
1 tsp. baking powder
1 c. mashed pawpaw pulp
1 beaten egg
1 tsp. baking soda
1 tsp. vanilla
Cream shortening and sugar. Add well beaten egg and mashed
pawpaw. Sift together flour, soda, and salt. Stir into the
creamed mixture. Add vanilla and pour in an 8 inch square pan or
two round layer cake pans. Bake at 375o F for 50 minutes. When
cool, frost with cream cheese thinned with milk, or with any
simple white frosting. Decorate with pawpaw slices.
Pawpaw Cake i
1¾ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ c. milk
1 Tbsp. lemon juice
½ c. shortening
1½ c. sugar
2 eggs
1 tsp. vanilla
½ c. pureed pawpaw pulp
½ c. chopped pecans or hickory nuts
3 egg whites, beaten stiff
Sift first four dry ingredients together. Combine milk and lemon
juice and set aside to sour. Cream shortening, add sugar
gradually, and beat until fluffy. Beat in eggs, one at a time.
Add vanilla. Then add dry ingredients alternately with pawpaw
puree and soured milk. Fold in the beaten egg whites and the
chopped nuts. Pour into two lightly greased and floured 9-inch
layer-cake pans. Bake in a moderate oven (350o F) 35 to 40
minutes. Frost with:
Lemon Butter Frosting
½ c. butter
1 Tbsp. lemon juice
grated lemon rind
1 lb. confectioners’ sugar
6 Tbsp. cream (approximately)
Cream the butter until fluffy, using an electric mixer. Blend in
the lemon juice and a small amount of grated lemon rind. Add the
confectioners’ sugar gradually along with enough cream to make a
frosting of the right spreading consistency. Run the beaters
long enough to make the frosting very fluffy. Garnish the top of
the frosted cake with a grating of lemon rind.
Spiced Pawpaw Fruit Cake i
3½ c. flour
4 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
11/3 c. shortening
11/3 c. sugar
4 eggs
2 c. pawpaw puree
1 c. raisins
1½ c. chopped nuts
3 c. candied fruits
Sift flour with baking powder, salt, baking soda, and spices.
Cream shortening and gradually blend in sugar; beat until light
and fluffy. Beat in eggs, one at a time. Add flour mixture
alternately with pawpaw puree. Mix raisins, nuts, and fruit, and
stir into batter. Turn into 2 greased and floured 9x5x3-inch
loaf pans. Bake in a slow oven (300o F) for about 2 hours. Keep
a shallow pan of hot water underneath cake throughout baking
time. Store cooled cakes in a tightly closed container. Makes
about 5½ pounds of fruit cake.
Pawpaw Bread d
1 c. melted butter
2 c. sugar
4 eggs
2 c. pawpaw pulp
1 Tbsp. lemon juice
4 c. sifted all-purpose flour
2 tsp. baking powder
3 c. pecan pieces plus 16 pecan halves
Preheat oven to 375o F. Grease two 9x4x2-inch loaf pans. Beat
together butter, sugar, and eggs. Add and beat in the pawpaw
pulp and lemon juice. Sift the flour and baking powder together,
and stir them into the batter. Stir in the pecans and scrape the
batter into the loaf pans. Garnish each loaf with 8 pecan
halves, and bake for 1 hour and 15 minutes. The top corners of
the loaf will burn, but that adds flavor and character.
Pawpaw Bread i
1 c. pawpaw puree
1/3 c. shortening
2/3 c. sugar
2 eggs
1¾ c. flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
Cream shortening, add sugar gradually, and beat until fluffy.
Add eggs, one at a time, beating well after each addition. Beat
in pawpaw puree. Sift together remaining dry ingredients and add
in four portions, beating smooth each time. Pour batter into a
greased, floured loaf pan (8x4x3-inches) and bake in a moderate
oven (350o F) for about 50 minutes, or until a toothpick
inserted into the loaf comes out clean. Cool on rack before
slicing. Serve slices buttered or with cream cheese. Makes 1
loaf.
Note: To vary this recipe, add 1 tsp. pumpkin pie spice, ½ c.
chopped pecans, and ½ c. candied orange peel.
Pawpaw Muffins d
1 lb. very ripe pawpaws
non-stick vegetable spray
1½ c. all-purpose flour
½ c. white cornmeal
1 Tbsp. baking powder
1 egg
1/3 c. 100% pure sweet sorghum
¼ c. oil
1 c. 2% milk
½ c. hickory nut or pecan pieces
½ c. raisins
Wash and peel pawpaws, and press them through a food mill.
Measure out 1 c. of pulp. Preheat oven to 400o F. Using
non-stick vegetable spray, grease 18 medium (2½ inch or 1/3 cup)
muffin cups. If desired, sprinkle a little cornmeal into the
bottom of each muffin cup. In a large bowl, whisk together the
flour, cornmeal, and baking powder. Crack the egg into the
center of the dry ingredients, and whisk the egg until it is
well mixed. Add and whisk in the sorghum, oil, and milk,
stirring until they are almost mixed. Using a rubber scraper,
stir in the nuts and raisins. With the nuts barely mixed in, and
the flour just incorporated, pour the batter into the muffin
cups, filling each about 2/3 full. Bake 17 minutes or until a
toothpick inserted in the center comes out clean. The muffins
should be crusty on the top and brown on the bottom. Cool 3
minutes on a wire rack, then lift the muffins from the pan onto
the wire rack to finish cooling.
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