Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Great Cake Recipes Biography

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Martha Washington's Great Cake was a large celebratory cake consisting of fruit and spices. In 1797, George Washington refused to serve a third term as President. Washington bade the public farewell and returned to Mount Vernon in time for Christmas festivities. As part of the Yuletide celebrations, Martha Washington arranged for a type of fruited cake known as a "Great Cake" to be baked and served as a dessert on the last of the twelve days of Christmas, known as Epiphany or Twelfth Night.

Great Cakes were a common dessert in the Colonial Era and tended to be very large, as reflected by the list of ingredients that varied according to the version of the recipe used. One transcription of Martha Washington's Great Cake recipe utilized the following ingredients: a peck of flour, three quarters of a pound of sugar, three pounds of melted butter, and seven pounds of currants. Added to these ingredients were four grated nutmegs, cloves, cinnamon, mace, caraway seeds, water, and salt. Other ingredients included yeast derived from barm (the foam that rises to the top of fermented liquor), and liquid derived from posset, a warm mixture of ale and cream.
Martha Parke Custis's Great Cake recipe.

The cake would most likely have been baked in a medium oven in a large mould so that it would have risen, with the oven's heat reduced once the cake started to rise and firm. The end result was a risen cake similar to panettone, the Italian delicacy that lies somewhere between a cake and bread in texture and is also commonly eaten at Christmas. However Martha Washington's Great Cake would have had a denser texture than panettone and contained greater quantities of fruit and spice than the Italian sweet.

Among Martha Washington's surviving papers was a recipe written out by her granddaughter Martha Parke Custis that utilized different ingredients and quantities from more common Great Cake recipes. Custis' recipe included forty eggs worked into four pounds of butter, four pounds of sugar, five pounds of flour, and an equal quantity of fruit. The recipe also called for mace and nutmeg, and to these dry ingredients wine and brandy were added. When all the ingredients were combined the cake was baked for five and a half hours. Though Martha Washington was adept at entertaining, she did not did not cook everything herself. Instead Mount Vernon slaves were enlisted in the kitchens and would have prepared the Great Cake.

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
This cake should have room temperature when served.
Variations
You may cut the top of the cake to make a flat surface before adding the frosting.
You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
To make a tall cake, you may bake two cakes instead of slicing one into two layers
You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee
You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

 Great Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe Biography

Source Link(Google.com.pk)

Gluten is a protein and is found in all standard wheat flours used for cake making.
Gluten traditionally gives cakes their structure. Without gluten, cakes are drier and more crumbly but there are a number of products you can use to try and counter this.
The key to a great gluten-free cake or gluten-free cupcake is experimentation. Trying new flours such rice, tapioca or potato are great ways to add texture to your cakes in the absence of gluten. There are plenty of gluten-free self raising and plain flours available on the market which will help you make great gluten-free cakes.

Xanthan gum is a useful ingredient for baking with gluten-free mixes as it improves the texture and shelf life of your baked products. It works very much like gluten by binding ingredients during the baking process to give a conventional texture. When added to gluten-free flour mixes, it replaces the gluten 'stretch factor'.

Xanthan gum comes in a powder form which dissolves easily in water. Mix it with the gluten-free mix before adding any liquid. You may need to use a bit more liquid as the xanthan gum thickens the mixture quite a lot. It does not need heat to thicken like flour does, but it is not affected by oven temperatures either, making it quite versatile.

Gluten-free cake recipe
110g gluten-free self raising flour*
110g caster sugar
110g cooking margarine or butter
2 eggs
½ teaspoon vanilla essence or extract
Strawberry or raspberry conserve
For the icing:

280g icing sugar
140g butter
1-2 tbsp milk or water
*Check your Food and Drink Directory for suitable products 

Preheat the oven to 180°C. Melt the butter or cooking margarine until soft - but not runny - in a large mixing bowl
Mix in the caster sugar
Add the flour and eggs, mixing well, then add the vanilla essence
Pour the mixture evenly into two greased and lined cake tins
Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
Once cooled, spread the conserve over the top of one of the cakes
To make the icing, beat together the icing sugar and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
Spread the icing over the top of the jam, and then carefully place the other cake on top. Sift the icing sugar over the top of the cake, then serve.
Gluten-free birthday cakes
No matter your age, attending birthday parties can prove tough as there is bound to be a gluten containing birthday cake on offer.

There are more and more gluten-free birthday cakes available, but remember, you can always make your own. The above recipe for gluten-free cake can easily be topped with fondant icing to produce a finished gluten-free birthday cake everyone will enjoy. All fondant icing is gluten-free and it is available at most supermarkets in a range of colours.

Making your own gluten-free birthday cake:
Baking gluten-free cakes

Follow steps 1-5 of our recipe above, then make the butter icing, doubling the quantities detailed above
Spread the conserve on the top of one of the cakes, then coat this with a thin layer of butter icing
Place the other non iced cake on top so you have one large cake. Spread the remaining butter icing over the top of the cake, chill for 10 minutes in the fridge, then brush with the remaining conserve
Roll out the fondant icing, place over your finished cake and smooth the sides with the palm of your hand, tucking the icing under the cake until you have an even finish
Add your desired decorations and candles, then enjoy.
Gluten-free chocolate cake recipe
Everyone loves chocolate cake, so why not give our recipe for gluten-free chocolate cake a go?:

Gluten free chocolate cakeGluten-free chocolate cake recipe
100g gluten-free self raising flour*
45g cocoa powder
110g caster sugar
110g cooking margarine or butter
2 eggs
½ teaspoon vanilla essence or extract
For the icing:

280g icing sugar
140g butter
75g chocolate (milk or dark), melted*
1-2 tbsp milk or water
*Check your Food and Drink Directory for suitable products 

Preheat the oven to 180°C/350°F/Gas 4
Melt the butter or cooking margarine until soft - but not runny - in a large mixing bowl
Mix in the caster sugar
Add the flour, cocoa powder and eggs, mixing well, then add the vanilla essence
Pour the mixture evenly into two 20cm round greased and lined cake tins
Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
Cool completely
To make the icing:

Beat together the icing sugar, melted chocolate and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
Spread the chocolate icing over the top of one of the cakes, then carefully place the other cake on top. Cover the top with more icing, then serve.
Gluten-free brownies
Gluten free browniesChocolate brownies are a popular treat and can be easily adapted to make gluten-free brownies. To make yours gluten-free, switch the gluten containing plain flour for gluten-free plain flour – check your Food and Drink Directory to find a suitable flour. You’ll also need to make sure the chocolate you use is suitable for a gluten-free diet.

With thanks to Aaron Bosdet-Kitchener, Up and Coming Gluten-free Chef of the Year 2013 finalist, for this recipe:

Ingredients
200g butter
300g dark chocolate*
200g gluten-free plain flour*
200g chopped hazelnuts or walnuts (optional)
400g sugar
6 eggs
2 tsp gluten-free baking powder*
Method
1. Gently melt together the butter and chocolate
2. In a separate bowl mix together the flour, baking powder and sugar
3. Beat in the eggs followed by the melted butter and chocolate mixture
4. Stir in the nuts (if using)
5. Pour into a 150 x 200mm oiled and lined baking tray and bake at 180C/350F/Gas 4 for 30 mins
6. Cut into slices before serving warm. 

 Gluten-free cheesecake
Gluten free cheesecake recipeTraditional cheesecake can be transformed into gluten-free cheesecake with one simple change; swapping the gluten-containing biscuits for the base to gluten-free biscuits. Check your Food and Drink Directory for suitable gluten-free biscuits.

Try our gluten-free cheesecake recipe:
1 packet of gluten-free shortbread biscuits*
75g butter
200g soft cheese*
150ml double cream
50g caster sugar
Juice of 1 lemon

Place the biscuits in a plastic bag and crush into crumbs
Melt the butter in a pan over a low heat. When the butter has melted, stir in the biscuit crumbs and coat them in the butter
Place the mixture into an eight inch loose bottomed tin or six ramekins and press down to make an even surface
Put the tin or ramekins in the fridge for 10 minutes
Whisk the cream in a large mixing bowl until it forms soft peaks
Add the cream cheese and whisk until smooth
Add the sugar and lemon juice and whisk again until smooth
Place the mixture on top of the biscuit base and level the top

Cover with cling film and place back in the fridge for 4 to 5 hours (or overnight) to allow the topping to set.

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe Biography

Source Link(Google.com.pk)

These cake recipes are what I often use when I make cakes for special occasions.

I wish I could take credit for all the recipes I posted here but my compilation of cake recipes come from different sources such as books, the internet, relatives,cooking shows, magazines and even old newspaper clippings.

Some recipes I've followed directions to the 't' and some I've tweaked to my liking.
When I first started out making cakes, I used boxed cake mixes.

Ready-made cake mixes are not only easy to make, it is also pretty much fail safe. Unless of course it is not burned, resulting cakes are usually moist and fluffy.

Just in the recent years, I learned that you can add ingredients not listed on the box, such as sour cream or pudding mix, to take it to the next level. Nowadays, I prefer baking from scratch.
I love measuring and mixing up ingredients, which reminds me of chemistry class back in college. Yes, I did quite enjoy chemistry and I delight in the idea of experimenting and coming up something new out of a just few substances.

Baking is like that. Out of the butter, flour, eggs and sugar you can conjure up this edible creation that was nothing like the basic ingredients it started with.

Learn how to make a fabulous chocolate cake just with one bowl! You will also find yummy recipes such as strawberry cake, chiffon cake, carrot cake and caramel cake just to name a few.

Butter cakes are made from creamed butter, sugar, eggs, and four. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.
Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contains fudge.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a coffee break. Some types use yeast as a leavening agent while others use baking soda and/or baking powder. These cakes often have a crumb topping called streusel and/or a light glaze drizzle.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil's food cake, carrot cake, and banana bread.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Yummy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Biography

Source Link(Google.com.pk)

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings include dried, candied or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.

Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques.

Butter cakes are made from creamed butter, sugar, eggs, and four. They rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter.A classic pound cake is made with a pound each of butter, sugar, eggs, and flour. Baking powder is in many butter cakes, such as Victoria sponge.The ingredients are sometimes mixed without creaming the butter, using recipes for simple and quick cakes.
Sponge cakes (or foam cakes) are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Sponge cakes are thought to be the oldest cakes made without yeast. An angel food cake is a white sponge cake that uses only the whites of the eggs and is traditionally baked in a tube pan. The French Génoise is a sponge cake that includes clarified butter. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.
Chiffon cakes are sponge cakes with vegetable oil, which adds moistness.
Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with melted chocolate or cocoa powder.German chocolate cake is a variety of chocolate cake. Fudge cakes are chocolate cakes that contains fudge.
Coffee cake is generally thought of as a cake to serve with coffee or tea at breakfast or at a coffee break. Some types use yeast as a leavening agent while others use baking soda and/or baking powder. These cakes often have a crumb topping called streusel and/or a light glaze drizzle.
Baked flourless cakes include baked cheesecakes and flourless chocolate cakes. Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
Butter or oil layer cakes include most of the traditional cakes used as birthday cakes, etc., and those sold as packaged cakes. Baking powder or bicarbonate of soda are used to provide both lift and a moist texture. Many flavorings and ingredients may be added; examples include devil's food cake, carrot cake, and banana bread.
Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.

Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Best Cake Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Biography

Source Link(Google.com.pk)


Today is my favourite Saturday of the year as tomorrow is Easter Sunday. I always aim to get up before the children in order to surprise them, but you might have to wish me luck on that! 

Before I can begin on my Easter surprises, however, I’m heading down to the Ideal Home Show in London to demonstrate some great Italian fish dishes. Pop along and say hello.

If you want to get cracking on your own Easter treats, this week’s book is Amy’s Baking Year. Aged just 17, Amy-Beth Ellice is a baking sensation. Her lemon cake makes the perfect centrepiece to any Easter feast, decorated as it is by crystallised flowers. The cupcakes look (and taste) the part and can be packed away easily if you are planning a Bank Holiday outing with your family.

Preparation:
● 400g butter, plus extra for greasing
●400g caster sugar
●7 eggs
●3 tbsps lemon juice
● Zest of 3 lemons
●400g self-raising flour
For the buttercream:
●225g butter
●2 tbsps lemon juice
●450g icing sugar, sifted
You will also need:
●1 jar lemon curd
● Crystallised flowers

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease 3 x 20cm (8in) cake tins and line the bases with baking parchment. 

Put the butter, caster sugar, eggs, lemon juice and zest in the bowl of a free-standing mixer (or use a handheld electric whisk). Sift in the flour and mix until light and creamy.

Share the mixture equally among the tins and bake for about 50 minutes or until well risen and a skewer inserted into the centre of one comes out clean.

Remove from the oven and leave to cool in the tins before turning on to wire racks. Peel off the parchment and leave to cool completely.

Beat the butter until soft and creamy. Add the lemon juice and zest and beat again until smooth. Gradually beat in the icing sugar, starting on a low speed.

Spread a third of the buttercream on one cake, add a layer of lemon curd and top with the second sponge. Repeat the process.

Spread the remaining buttercream on the top cake and decorate with the crystallised flowers.

Whether you're after a spectacular Easter cake to impressive the family with over the bank holiday weekend or some little Easter-themed biscuits to make as gifts, we've got it covered with our Easter-themed treats.

Paska is an Easter bread eaten in the Assyrian world, Eastern European countries including Ukraine, south Russia, Romania, Poland, Slovakia, Georgia and parts of Bulgaria. It is also eaten in countries with immigrant populations from Eastern Europe, such as the United States, Canada and the United Kingdom.

The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated with features of paska type breads. The inside of paska can be a swirl of yellow and white that is said to represent the risen Christ, while the white represents the Holy Spirit. Other versions include chocolate, rice, or even savoury mixtures based on cheese. A version is made with maraschino cherries added to symbolize royal jewels in honor of the resurrection of Jesus.


Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze.

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos