Jubilee White Chocolate Cake Recipes

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WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a stunner of a cake! It's dense, but oh so moist. The white chocolate pairs beautifully with the strawberry jam!

Provided by Shelly

Time 50m

Number Of Ingredients 15

6 ounces white chocolate, chopped
1/2 cup hot water
1 cup butter, room temperature
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups all purpose flour
1 cup buttermilk
1 cup butter, room temperature
2 cups powdered sugar
12 ounces white chocolate, chopped
To fill: 1 cup strawberry jam

Steps:

  • Preheat the oven to 350°F. Coat 2, 8- inch round pans with nonstick spray. Cut parchment paper into rounds that fit in the bottom of the pans, and place into spray pans. Coat again with nonstick spray. Set aside.
  • In small saucepan over medium-low heat, melt together the white chocolate and hot water, stirring until smooth. Set pan aside to cool slightly.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, vanilla, salt, baking soda, and baking powder. Mix until combined, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the flour and buttermilk in alternating portions, beginning and ending with the flour. Mix in the melted white chocolate, mixing until smooth.
  • Pour the batter equally into the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cakes in the pan for 5 minutes, and then invert onto a wire rack to cool completely.
  • Place the chopped white chocolate into a microwave-safe bowl. Melt the white chocolate in the microwave on full power in 30 second increments, stirring after each until the white chocolate is melted and smooth. Set aside to cool to room temperature.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar until smooth and creamy. Add in the cooled white chocolate and continue mixing for 2 minutes until creamy.

JUBILEE CAKE



Jubilee Cake image

Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.

Provided by Libby Hakim

Categories     Dessert

Time 50m

Number Of Ingredients 12

20 grams butter
1 cup SR flour
1 pinch salt
2 tablespoons caster sugar
1/2 cup milk
1 egg
1/2 cup sultanas
1/4 cup peel or chopped glace cherries
1 tablespoon hot milk
1 cup icing sugar
1/4 cup shredded coconut
1/4 cup sliced natural almonds

Steps:

  • Pre-heat oven to 180 degrees celsius (fan-forced).
  • Grease and line a loaf tin (24 x 14cm)
  • Rub chopped butter (straight from fridge) into flour.
  • Add the salt and sugar and combine.
  • Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
  • Add sultanas and peel/cherries and mix well.
  • Pour into loaf tine and bake for half an hour.
  • Allow to cool for 5-10 minutes before removing from tin.
  • Combine hot milk and icing sugar to a smooth consistency. Pour over the cake as soon as you remove it from the tin while it's still warm.
  • Decorate with coconut and almonds.

Nutrition Facts : Calories 197.36 kcal, Carbohydrate 35.42 g, Protein 3.38 g, Fat 5.22 g, SaturatedFat 2.29 g, Cholesterol 22.04 mg, Sodium 37.61 mg, Fiber 1.2 g, Sugar 22.25 g, ServingSize 1 serving

CHOCOLATE CHERRY JUBILEE CAKE



Chocolate Cherry Jubilee Cake image

Make and share this Chocolate Cherry Jubilee Cake recipe from Food.com.

Provided by ChocoNut42

Categories     Dessert

Time 1h

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 8

1 (16 ounce) package dark chocolate cake mix
1 teaspoon almond extract
21 ounces cherry pie filling
3 eggs
1 cup semi-sweet chocolate chips
1 tablespoon butter
2 tablespoons milk
1/2 cup powdered sugar

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • Grease and flour 12 cup fluted tube pan.
  • An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
  • Beat at highest speeds for two minutes.
  • Pour into the previously prepared pan.
  • Bake at 350 degrees for 50 minutes.
  • In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
  • Remove the pan from heat.
  • Stir in powdered sugar until smooth.
  • Spoon over the now-cooled cake.

Nutrition Facts : Calories 251.8, Fat 9.3, SaturatedFat 3.6, Cholesterol 37, Sodium 264.2, Carbohydrate 41.9, Fiber 1.5, Sugar 20.4, Protein 3.5

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