Food / Drink, San Rafael

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  • Matzo charlotte
    Matzo charlotte
    by jessicadf
  • Happy birthday Bonnie!
    Happy birthday Bonnie!
    by jessicadf
  • Yummilicious
    Yummilicious
    by jessicadf
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    Ridiculously good birthday cake

    by jessicadf Updated Jun 22, 2004

    4.5 out of 5 starsHelpfulness

    Perfect birthday cake

    Yikes, sometimes I scare myself. There's far too much to go in to for directions to make the cake, so I'll just give you the basic parts that you need to put it together:

    1 10" yellow cake, split in to three layers
    1 batch of pastry cream
    1 pints perfect raspberries
    1 pint perfect blueberries
    2 pints whipping cream, whipped to stiff peaks with a little (not too much!) sugar, pure vanilla extract and almond extract.
    10 crispy merengues, broken in to pieces

    Place first layer of cake on plate and spread an even layer of pastry cream. Top with raspberries and spread thin layer of pastry cream on top of raspberries. Place 2nd layer of cake on top. Spread an even layer of pastry cream on top of 2nd layer. Top with blueberries and spread thin layer of pastry cream on top of blueberries. Please 3rd layer of cake on top.

    Continued in next tip...

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    Lemon Tart

    by jessicadf Updated Jan 3, 2005

    4.5 out of 5 starsHelpfulness

    Lemon tart

    Spread lemon curd in evenly baked tart shell. Decorate top with whipped cream and/or fresh berries. Serve immedaitely or refrigerate for up to 2 hours.

    Tart shell:
    10-2/3 tb unsalted butter, softened
    1/2 cup powdered sugar
    1 tsp vanilla extract
    1/8 tsp salt
    1 large egg yolk
    1 3/4 c flour

    Preheat oven to 375f. In a large bowl, beat butter, powdered sugar, vanilla and salt with an electric mixer on medium speed until light and creamy. Beat in egg yolk until smooth.

    With mixer on low speed, gradually add flour until butter is evenly distributed and dough is crumbly. With lightly floured fingers, press dough along bottom and sides of an 11" tart pan with a removable bottom. Prick bottom of pastry with fork. Bake for 20 minutes or until golden. Let cool completely on wire rack before filling.

    Lemon curd:
    1 c sugar
    1/2c fresh lemon juice
    2 large whole eggs
    2 large egg yolks
    1 stick unsalted butter
    1tb grated lemon zest

    In a medium saucepan, cook sugar and lemon juice over medium heat, stirring occassionally, until sugar is dissolved, 2 to 3 minutes. In a medium bowl, whisk together the whole eggs and egg yolks. Gradually whisk hot sugar syrup into eggs; return to saucepan. Cook over medium-low heat, stirring constantly, just until mixture thickens and coats back of a spoon, about 4 minutes (do NOT boil). Remove from heat.

    Whisk in butter, a few pieces at a time, until melted. Whisk in lemon zest. Transfer lemon curd to a bowl. Cover with plastic wrap, pressing directly onto top surface of filling to form a tight seal. Refrigerate until cold, 2 hours or overnight.

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    We love to eat well in San Rafael!

    by karenincalifornia Written Jan 2, 2004

    4.5 out of 5 starsHelpfulness

    Happy New Year Sweets

    Jessicadf sent me this candy recipe:

    Take dried cherries, wrap in marzipan candy dough and dip in chocolate. Mine got caught in today's hailstorm as they were sitting outside to set, so I redipped them in white chocolate. The streaked white chocolate candies are Jessicadf's. Thanks Jessica and Happy New Year!

    Related to:
    • Food and Dining

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    Mushroom pie in spinach crust

    by jessicadf Written Nov 27, 2003

    4 out of 5 starsHelpfulness

    Mushroomy goodness!

    1 TB butter or canola oil
    1 C minced onion
    1/2 tsp salt
    3/4 lb mushrooms, sliced
    2 TB fresh lemon juice
    3 TB unbleached white flour
    2 tsp dry mustard
    1 tsp dried basil
    1/2 tsp dried thyme
    1 egg
    1 C firm yogurt
    fresh black pepper to taste
    1/2 C grated swiss cheese (optional)
    1/2 C minced parsley
    1 spinach crust, prebaked (see below)
    extra swiss cheese for topping
    paprika

    1) Preheat oven to 350f.

    2) Melt the butter or heat the oil in a large, deep skillet. Add onion and salt, and cook until the onion begins to soften (5 to 8 minutes).

    3) Add the mushrooms and lemon juice. Cook, stirring often, over medium heat about 5 to 8 minutes more.

    4) Gradually sprinkle in the flour, mustard and herbs, stirring as you go. Cook and stir over medium heat another 5 minutes. Set aside.

    5) Beat together the egg, yogurt, black pepper, cheese and parsley in a medium-large bowl. Beat in the mushroom saute.

    6) Pour the filling into the prebaked crust. Top with extra cheese, if desired, and dust with paprika. Bake for 30 minutes. Allow to cool for at least 10 minutes before cutting. Serve hot or warm.

    Spinach crust
    A little oil for the pan
    2 TB butter or canola oil
    3/4 lb fresh spinach, finely minced
    1/2 tsp salt
    3/4 C unbleached white flour
    3/4 C wheat germ or fine bread crumbs
    a few gratings or dashes of nutmeg

    1) Preheat oven to 375f. Lightly oil a 9 or 10 inch pie pan.

    2) Melt the butter or heat the oil in a large skillet. Add the spinach and salt, and saute quickly over a fairly high heat until the spinach is limp.

    3) Remove from heat; add remaining ingredients and mix well.

    4) Pat in to oiled pie pan. Use a form at first, and then your fingers, to mold the crust. Prebake for 15 minutes - no need to cool before filling.

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    Ridiculously good birthday cake -- continued

    by jessicadf Written Jun 22, 2004

    4 out of 5 starsHelpfulness

    Check out the gust of the cake -- day 2

    Use a pastry bag to pipe an even layer of whipped cream on the top and sides of the cake -- using a decorating spatula to smooth it out.

    Then use a star tip to cover the top of the cake with whipped cream stars/flowers. Place a few perfect berries in the center of the top of the cake.

    Press merenge pieces to sides of cake and scatter on top of cake.

    Refrigerate until time to serve and eat. Because the frosting is whipped cream, it's important to refrigerate until time to eat, or it will melt.

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    Pecan tart with Cointreau cranberries

    by jessicadf Updated Nov 26, 2003

    4 out of 5 starsHelpfulness

    Pecan tart with Cointreau cranberries

    Crust:

    1 1/2 cups pecans, toasted
    2 TB granulated sugar
    2 TB unbleached all-purpose flour
    1 egg white

    1. Preheat oven to 350 degrees.

    2. Prepare crust: combine the pecans and the sugar in food processor, and process until the pecans are finely copped. Add the flour and egg white and process until well mixed.

    3. Press the pecan mixture in to the bottom and sides of an 8 1/2" spring-form pan or tart pan with a removable bottom (moistening your fingers with water if necessary). Bake until the crust pulls away from sides, about 15 minutes. Set aside to cool.

    Filling:

    1/4 cup butter
    1 cup firmly packed brown sugar
    3 eggs
    1/2 cup light corn syrup or molasses
    1 to 1 1/2 cups broken pecans
    1 tsp vanilla
    1/4 tsp salt

    1. Preheat oven to 450 degrees.

    2. Cream butter and brown sugar.

    3. Beat in, one at a time, the eggs

    4. Stir in the remainder of the ingredients

    5. Fill the shell. Bake about 40 minutes or until a knife inserted in the filling comes out clean.

    Cranberry topping:

    1 bag fresh cranberries, washed and dried
    1/2 cup Cointreau
    1 cup sugar

    This is to be done when the tart is mostly cooled and the top is firm.

    1. Over a medium heat, melt sugar with Cointreau, then add the cranberries and stir for about 7 minutes, when they start to pop. Using a slotted soon, ladle out the berries and arrange on top of the pie.

    2. Boil the liquid down to a syrup, and use this as a glaze.

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    Spiced nuts -- yummy!

    by jessicadf Updated Jan 2, 2004

    4 out of 5 starsHelpfulness

    Nutty goodness

    Ingredients:

    2 C nuts - toasted

    Dry spice mix:
    2 TB sugar
    3/4 tsp kosher salt
    1/2 tsp ground cinnamon
    1/8 tsp ground cloves
    1/8 tsp ground allspice

    Glaze
    1 TB rum
    2 tsp vanilla extract
    1 tsp brown sugar
    1 TB butter

    1) Place dry spice mix ingredients in a large bowl and stir a little to mix 'em up.
    2) Toast the nuts in the oven
    3) While the nuts are toasting, in a large pot, heat the glaze ingredients until just beginning to bubble.
    4) Place the still hot toasted nuts in to the pan of bubbling glaze, and stir constantly, until the liquid is gone.
    5) Place nuts in the bowl with the dry spice mix and toss until you're satisfied that the nuts are evenly covered with the spices.
    6) Place nuts on a parchment lined tray on a cooling rack to cool.

    Bag 'em up or just eat them right away. Tasty!

    Nuts that work well: pecans, walnuts, cashews, almonds. I tried pistachios over the holidays but wasn't crazy about them in this mixture. I haven't tried 'em, but I bet macadamia nuts would be yummy.

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    Onion Pie in Walnut Crust

    by jessicadf Updated Nov 27, 2003

    3.5 out of 5 starsHelpfulness

    Yum - savory pie...

    1 TB canola oil
    4 C thinly sliced onion
    1 medium sized red bell pepper, cut in to thin strips
    3/4 tsp salt
    2 tsp dry mustard
    3 TB fresh lemon juice
    3 TB unbleached white flour
    3 to 4 TB water, as needed
    3/4 C sour cream (lowfat ok)
    3/4 C firm yogurt
    2 eggs (ok to delete yolks)
    1 TB prepared horseradish
    2 TB minced fresh parsley
    freshly ground black pepper
    1 unbaked walnut crust (see below)
    2 tsp caraway seeds
    paprika

    1) Preheat oven to 375f.

    2) Heat the oil in a large skillet. Add onion, bell pepper, salt, mustard and lemon juice. Cook, stirring frequently, over medium heat until the onion softens (about 8 minutes).

    3) Sprinkle in the flour, stirring constantly. Stir and cook another 8 to 10 minutes over medium heat, adding water, as needed, to prevent sticking. Remove from heat.

    4) In a medium sized bowl, beat together the sour cream, yogurt, eggs, horseradish and parsley. Stir this into the pepper and onion mixture and season to taste with black pepper.

    5) Pour the filling in to the crust and sprinkle caraway seeds and paprika on top. Bake for 1 hour. Let sit at least 10 minutes before serving. Serve hot, warm or at room temperature.

    Walnut Crust
    6 TB cold butter, cut in to small pieces
    1 1/4 C flour
    1/2 C finely minced walnuts
    1/4 TSP salt
    About 3 to 4 TB cold water

    1. Using a food processor or pastry cutter, cut together the butter, flour, salt and nuts until they make a uniform mixture resembling coarse cornmeal.

    2. As the food processor briefly runs, add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.

    3. Wrap the dough and chill it to roll out later, or roll it immediately, using extra flour as needed, to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan and form a crust with an edge. If not filling and baking soon, refrigerate until use.

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    Brown Sugar Pound cake with bourbon glaze

    by jessicadf Written Jan 4, 2004

    3.5 out of 5 starsHelpfulness

    Funny lookin' but oh, so tasty

    Proof that not all my cakes look good. This didn't quite unmold properly. I'll bring it to a party as a backup cake, anyway!

    1 c pecans
    12 oz unsalted butter, softened
    1 (16 oz) box light brown sugar
    5 large eggs, separated, at room temperature
    3 c flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    3/4 c buttermilk
    1/4 c bourbon
    2 tsp vanilla extract
    1/2 c granulated sugar
    Chocolate Bourbon Glaze (recipe below)

    1. Preheat oven to 350f. Spread pecans on baking sheet and bake 8 to 10 minutes, until toasted. Cool and chop coarsely. Grease a 10" tube pan. Dust with flour. Tap out extra flour.

    2. In a large bowl, beat together butter and brown sugar with an electric mixer on medium-high speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

    3. Sift together flour, baking powder, baking soda and salt. In a small bowl, combine buttermilk, bourbon and vanilla. With mixer on low speed, alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour, and beat only until blended. Stir in pecans.

    4. In a clean bowl, beat egg whites with an electric mixer with clean beaters to soft peaks. Gradually add granulated sugar and beat until stiff peaks form when beaters are lifted. Gently fold 1/3 of egg whites in to pecan batter. Then fold in remaining whites just until blended. Turn batter in to prepared pan.

    5. Bake 75 to 85 minutes, or until cake tester inserted in center comes out clean. Let cake cool in pan 15 minutes (I rushed this and that's why it unmolded badly), then unmold on to a wire rack and cool completely. Drizzle tip with Chocolate Bourbon Glaze.

    Glaze
    4 oz semisweet chocolate, cut in to small pieces
    4 tb unsalted butter, cut up
    2 tb heavy cream
    2 tb bourbon

    Place chocolate in a medium heatproof bowl. In a small saucepan, bring butter, cream and bourbon to a boil, then pour over chocolate. Whisk until chocolate is melted and glaze is completely smooth. Let cool completely.

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    Apricot-/Almond Coffee Cake with B. Sugar struesel

    by jessicadf Written Feb 21, 2004

    3.5 out of 5 starsHelpfulness

    Yummilicious

    Streusel
    3/4 c unbleached all-purpose flour
    3/4 c granulated sugar
    1/2 c packed dark brown sugar
    2 TB ground cinnamon
    2 TB cold unsalted butter, cut into 2 pieces
    1c slivered almonds

    1/2c apricot jam

    Cake
    12 TB unsalted butter, softened but still cool, cut into 1/2 inch cubes, plus 2 tablespoons softened butter for greasing pan
    4 large eggs
    1 1/2 c sour cream
    1/2 tsp almond extract
    2 1/4 c unbleached all-purpose flour
    1 1/4 c granulated sugar
    1 TB baking powder
    3/4 tsp baking soda
    3/4 tsp salt

    1. For the streusel: In food processor, process flour, granulated sugar, 1/4c dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4c of flour/sugar mixture to small bowl; stir in remaining 1/4c brown sugar and set aside. Add butter and almonds to flour sugar mixture in food processor; pulse until nuts and butter resemble small pebbly pieces. Set aside to use as streusel topping.

    2. For the cake: Place oven rack in lowest position and heat oven to 350 degrees. Grease 10-inch tube pan (with 10-cup capacity) with 2 TB softened butter. Whisk eggs, 1c sour cream, and almond extract in medium bowl until combined.

    3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add remaining butter and sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition. Increase speed to medium-high and beat until batter is light and fluffy.

    ...continued...

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    Poppy-Chocolate Chip Cake w/ Milk Chocolate Frost.

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Ingredients:
    1 1/2 sticks (6 oz) butter, softened
    1 3/4 cups sugar
    6 large egg whites
    1 tsp vanilla extract
    2 1/2 cups flour
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    2 tb poppyseeds
    1 cup sour cream
    3/4 cup miniature semisweet chocolate chips
    Milk Chocolate Bar Frosting

    1. Preheat oven to 350 (farenheit). Grease three 8-inch round cake pans. Line bottoms with wax paper; grease paper. Dust pans with flour; tap out excess.

    2. In a large bowl, beat together butter and sugar witn an electric mixer on medium speed until smooth and creamy. Add egg whites and vanilla. Increase speed to high and beat until thick and fluffy, about 2 minutes longer.

    3. Sift together flour, baking powder, baking soda and salt. Stire in poppyseeds. With mixer on low speed, alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour, just until blended. Stir in 1/2 cup chocolate chips. Turn better into prepared pans.

    4. Bake 25-30 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove wax paper. Invert cakes again and let cool completely. Fill and frost with Milk Chocolate Bar frosting. Decorate top with remaining 1/4 cup chocolate chips.

    Milk Chocolate Bar Frosting

    Ingredients:
    1 (7-oz) bar milk chocolate, cut up
    1 stick (4 oz) butter, softened
    2 to 3 tb milk
    1/2 tsp vanilla extract
    2 cups powdered sugar
    1/4 cup unsweetened cocoa powder

    1. In a medium glass bowl, microwave chocolate on Medium 2 1/2 to 3 minutes, or until softened. Stir until smooth and let cool completely.

    2. Beat butter with an electric mixer on medium high speed until smooth and creamy. Beat in melted chocolate to blend, then beat in 2 tb milk and vanilla.

    3. Sift together powdered sugar and cocoa poswer. Gradually beat into creamed chocolate mixture until frosting is light and fluffy, about 1 minute longer, adding a bit more milk if necessary.

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    Classic Checkerboard Cake

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Checkerboard pattern - mmmm

    Ingredients:
    1 1/2 sticks (6 oz.) butter, softened
    1 3/4 cups sugar
    6 large egg whites, at room temperature
    2 tsp vanilla extract
    2 1/2 cups cake flour
    1 tb baking powder
    1/2 tsp salt
    1 cup milk, at room temperature
    3 tb unsweetened cocoa powder
    Extra-Rich Fudge Frosting

    1. Preheat oven to 350 (farenheit). Grease thre 8-inch round cake pans. Line bottoms with parchment paper. Dust pans with flour, tap out excess.

    2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until smooth and creamy. Add egg whites and vanilla. Increase speed to high and beat until fluffy, about 2 minutes longer.

    3. Sift together cake flour, baking powder and salt. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour, and beat until just blended.

    4. Turn half of the batter (about 2 1/2 cups) into a medium bowl. Sift cocoa powder over top. With a rubber spatula, gently fold in cocoa until blended.

    5. Carefully spoon a 2-inch ring of remaining white batter around outer edge of 2 prepared cake pans, then spoon a 2-inch ring of chcolate batter right next to white batter. Finish with a small circle of white batter in center of each pan. In remaining pan, spoon chocolate batter for outer ring, white batter for next ring, then finish with a center circle of chocolate. *Note: I used pastry bags with the largest pastry tips to make the circles, rather than deal with spoon -- was very tidy and easy.

    6. Bake 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove parchment paper. Invert cakes again and let cool completely. Fill and frost cake with Extra-Rich Fudge Frosting, using identical layers for top and bottom of cake and different layer for middle.

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    Extra-Rich Fudge Frosting

    by jessicadf Written Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Extra-Rich Fudge Frosting

    Ingredients:
    5 oz semisweet chocolate, cut up
    1 oz unsweetened chocolate
    2 tb coffee or water
    1/2 cup sugar
    4 large egg yolks
    1/2 tsp vanilla extract
    2 sticks (8 oz) butter, softened and cut up

    1. In medium glass bowl, combine semisweet and unsweetened chocolate and coffee (or water). Microwave on medium 1 1/2 to 2 minutes, or until coffee is hot. Whisk coffee and chocolate together until completely smooth.

    2. In a double boiler over simmering water, whisk together sugar and egg yolks. Cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Transfer to a large bowl. Add vanilla.

    3. Add chocolate to egg mixture and beat with an electric mixer on medium-high speed until completely cooled, about 5 minutes. Beat in butter, 1 piece at a time, blending well after each addition, until smooth and spreadable.

    On this particular cake, my niece requested chocolate dipped strawberries as the decoration.

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    Berries and Cream Blitz Torte

    by jessicadf Updated Jul 13, 2003

    3.5 out of 5 starsHelpfulness

    Berries and Cream Blitz Torte

    Oh my god. You've gotta try this!

    Ingredients:
    1/2 cup slivered blanched almonds
    1 cup plus 1 tb granulated sugar
    1 stick (4oz) butter, softened
    1 tsp vanilla extract
    4 large eggs, separated, at room temperature
    1 cup sifted cake flour
    1 tsp baking powder
    Pinch of salt
    1/3 cup milk
    1/4 cup powdered sugar
    1/4 tsp almond extract
    Blitz Cream Filling
    2-3 cups fresh assorted berries/fruit

    1. Preheat oven to 350 (farenheit). Spread out almonds on a baking sheet. Bake 8 to 10 minutes, or until nuts are lightly browned. Transfer to a plate and let cool. In a food processor, finely grind nuts with 1tb granulated sugar. Grease two 9-inch round cake pans. Line bottoms with parchment paper. Dust pans with flour; tap out excess.

    2. In a large bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually add 1/2 cup granulated sugar and beat until ight and fluffy, about 2 minutes. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition.

    3. Sift together flour, baking powder and salt. With mixer on low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour and beating just until blended. Turn batter into prepared pans.

    4. Sift together remaining 1/2 cup granulated sugar and the powdered sugar. In a small bowl, beat egg whites with a mixer on medium speed until soft peaks form. Gradually add sugar mixture and continue to beat until peaks are stiff but not dry. Beat in almond extract. Divide meringue evenly between prepared pans, then gently spread over batter to edge of pan to cover. Sprinkle ground almonds evenly over meringue.

    5. Bake 30 to 35 minutes, or until meringue is golden brown and feels dry to the touch. Let cakes cool completely in pans on wire racks. Invert 1 cake layer, meringue side down, onto a serving plate and remove pan and parchment paper. Spread top with Blitz Cream Filling. Unmold remaining cake layer, remove parchment paper, and arrange on tp of filling, meringue side up. Serve with fruit on the side.

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    Pineapple Ginger Upside-down Cake

    by jessicadf Written Jan 16, 2005

    3.5 out of 5 starsHelpfulness

    Pineapple Ginger Upside-down Cake

    For the topping:
    1/2 stick (1/4 cup) butter, melted
    2/3 cup firmly packed light brown sugar
    3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
    4 tablespoons diced crystalized ginger

    For the cake:
    1 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1 teaspoon ground ginger
    1 stick (1/2 cup) butter, softened
    2/3 cup granulated sugar
    2 large eggs
    1 tablespoon fresh grated ginger
    1 teaspoon vanilla
    3/4 cup milk
    Whipped cream or vanilla ice cream, as an accompaniment

    Topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture. Sprinkle the crystalized ginger evenly on top..

    Cake: Preheat the oven to 350 degrees. Into a bowl sift together the flour, the baking powder, the salt, ground ginger and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, the grated fresh ginger and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream.

    Related to:
    • Family Travel
    • Food and Dining

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