Mari's Cakes Bakery

Hi, dear friends!

I have not published any recipe for a while, but I have not forgotten about my sweet blog.

We have opened a small bakery in the city of Santiago, Dominican Republic. My husband and I have gotten together to work in this family owned and operated pizzeria and desserts cafe style bakery.

Our public acceptance has been GREAT! We have been so busy working and interacting with new customers/ friends, that I have had little time to cyber search, much less blog like I use too.

I love what I am doing now and would like in the future to continue to share more of what I do, and some bakery updates. Any ideas are welcome.

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A Merry Salutation

Long time I have not post!! I really miss sharing recipes and ideas with you in this blog. I also miss living in my country home and all the free time I had there for developing, photographing them, and uploading recipes to the blog. I have been occupied with a small family pastry and pizza shop in the city, but I could not let the year end without sharing my best wish for all of you and your family.

May the new year be a prosperous and joyful one, and may family unity predominate in your home! I hope to continue to continue sharing recipes as accustomed with you soon, for now, I will leave you with the links of the following recipes that I've shared in past Christmases. One of the recipes is ginger tea, and I will hopefully be preparing and enjoying some tonight. May Jehovah God Bless you!

Have a merry rest of the year!

Videos made by me for the season. Enjoy!:

Lemon Bundt Cake

Who would not like a soft and moist lemon bundt cake? The following recipe is exquisite!  It has a unique lemon flavor and best of all, it is naturally flavored. If you have some lemons in your kitchen why are you reading this post! Go bake some cake! 

Our farm initial lemon 2014 harvest.

For a light coat of  glaze brush it on.

Adding a few simple fondant flowers make it look sweet and pretty!

Lemon Bundt Cake

¾ cup butter or margarine (170 g)
1½ cup sugar (300 g)
Zest of 2 lemons
2 eggs
2 ¾ cups all-purpose flour (352 g)
½ teaspoon baking soda
½ teaspoon salt
⅓ cup lemon juice ( 80 ml)
7 ounces whole milk (190 ml)

Lemon Glaze
3 tablespoons lemon juice (45 ml)
2 cups icing sugar (powdered sugar) 250 g

1. Grease and flour pan. Preheat oven to 350 ° F (175 ° C).
2. Grate two lemons and reserve the zest. Squeeze two to four lemons to make 1/3 cup juice and mix with milk; Set aside. Note: It is normal for the milk to appear to be curdled that is the lemon juice doing its job.
3. Beat butter with sugar until it’s creamy and pale yellow, about three to four minutes. Stir in lemon zest and beat for one minute longer.
4. Mix flour with baking soda and salt and sift. Add it to the butter mixture in three parts alternating with the milk. Beat for a minute to incorporate all ingredients.
5. Fill the prepared bundt pan and bake for 40-60 minutes or until toothpick inserted in center comes out clean. The mini bundts lasts about 15-20 minutes in the oven. Once out of the oven let cool for 10 minutes and then invert cake on the serving dish.
6. Combine the lemon juice and icing sugar to form a glaze to a medium consistently to resemble Elmer’s glue. If more liquid is needed add some water but only a teaspoon at a time.
7. When the cake has cooled, drizzle the glaze over the cake enough to suit your taste, let it set and enjoy the taste of summer in a cake.

However, as it is written: “What no eye has seen, what no ear has heard, and what no human mind has conceived” — the things God has prepared for those who love him— 1 Corinthians 2:9

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