Cajeta Pound Cake
3/4 pound (3 sticks) unsalted butter, softened
3 cups sugar
8 large eggs
4 cups sifted all-purpose flour (sift before measuring)
2 teaspoons baking powder
1 teaspoon salt
2 cups goat milk caramel (cajeta)
Preheat the oven to 350 degrees, and set a rack on the lower-middle level. Grease a 10-inch Bundt pan or tube pan. Dust lightly with flour, shake out the excess and set aside.
Cream together the butter and sugar in a large bowl with an electric mixer until the mixture is light in color and texture, about 5 minutes. Add the eggs one at a time, blending well after each addition. Stop the mixer and scrape the sides of the bowl down with a spatula if necessary. Beat the mixture until it is light in color, about 3 minutes.
Sift together the flour, baking powder and salt and slowly add to the creamed mixture, beating on low speed. Increase the speed and beat for 2 minutes. On the lowest speed, beat in the cajeta.
Pour the batter into the prepared pan and smooth the top. Bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted near the middle comes out clean. (Begin to test after one hour of baking.)
Remove the cake from the oven, and let it cool in the pan set on a wire rack for 15 minutes. Unmold the cake onto the rack, and let it cool completely.
Drizzle warm cajeta on top when served.
This is an amazing recipe!!!
* 1 cup sugar
* 1/3 cup water
* 10-11 oz of goat milk caramel (Cajeta)
* 2 1/2 cups half-and-half
* 1 (1-inch-wide) strip of lime zest
* 1/2 vanilla bean
* 3 whole large eggs
* 4 large egg yolks
* Equipment: 8 (4-ounce) ramekins
* Accompaniment: whipped cream
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
Preheat oven to 350°F with rack in middle.
Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.
Fat Toad Farm Caramel Poached Pears
(Adapted from a Stonewall Kitchen Recipe)
4 oz Fat Toad Farm Goat’s Milk Caramel (we suggest our Salted Bourbon, Cinnamon or Original Caramel)
4 large Bosc pears
3 cups champagne
1 cup water
1 cup sugar
1 cinnamon stick (if using Fat Toad Farm Cinnamon Caramel)
1. In a large pot mix the wine, water, sugar and cinnamon stick. Bring to a boil over high heat, reduce and simmer for 10 minutes, stirring occasionally.
2. Cut the bottom of each pear slightly, so it will stand up straight. Core pears be working a small knife up into the fruit from the bottom.
3. Place the pears in the simmering sugar syrup on their sides and cook approximately 30-45 minutes. Turn the pears every 10 minutes until the pears are tender. Remove pears with a slotted spoon. Refrigerate until ready to serve.
4. Just before serving, warm caramel on stove top or in microwave. Spoon several tablespoons of sauce over each pear and serve.
4 large eggs
1 ½ cups milk
1 ½ teaspoons sugar
1 pinch salt
1 cup flour
1 tablespoon melted unsalted butter, plus more for cooking
1. In a medium bowl, whisk eggs, 1/2 a cup of milk, sugar, flour, and salt until the batter is smooth.
2. Whisk the remaining cup of milk and 1 tablespoon of melted butter into the batter. Let it stand for 1 hour at room temperature.
3. Heat a crepe pan (or small skillet) over moderate heat and brush with melted butter.
4. Pour 3 tablespoons of batter into the pan and immediately rotate the pan to coat the bottom evenly. Cook until lightly browned on the bottom (about 30 seconds).
5. Flip the crêpe and cook until brown dots appear on the second side, which takes about 10 seconds longer.
To make bananas:
Cut into 1/2 inch slices. Sautee in butter for 5 minutes. Put in crepe. Drizzle warm cajeta sauce on top.
Serve hot and enjoy!
Very simple: Laini from Lazy Lady Farm gave us this idea…
Make a standard chocolate cake.
Beat 2 cups of sour cream with 4 oz cajeta.
Cut cake in half and spread in the middle.
Frost top of cake with sour cream.