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Cakes & Frostings #1

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ALMOST BETTER THAN SEX CAKE

ANGEL CAKE

ANGEL FOOD CAKE

APPLE BUTTER CAKE

APPLE CAKE 1

APPLE CAKE 2  

APPLESAUSE CAKE

APPLESAUSE CAKE (NO SUGAR)

APPLESAUSE FRUITCAKE 1

APPLESAUSE FRUITCAKE 2

BANANA FRUITCAKE

BETTER THAN SEX CAKE 1

BETTER THAN SEX CAKE 2

BLACK FOREST DELIGHT

BROILED COCONUT TOPPER

BROILED PEANUT BUTTER FROSTING

BUNDT CAKE 

BUTTER CAKE

CARAMEL FROSTING

CARROT CAKE

CARROT PINEAPPLE CAKE

CHOCOLATE (HERSHEY'S COCOA) FROSTING

CHOCOLATE BANANA SNACK CAKE

CHOCOLATE UPSIDE DOWN CAKE

CHRISTMAS FRUITCAKE

COCONUT PECAN ICING

CREAM CHEESE FROSTING 1

CREAM CHEESE FROSTING 2

CREAM CHEESE FROSTING 3

DARK CHRISTMAS FRUITCAKE

DARK FRUITCAKE 1

DARK FRUITCAKE 2

DYMPLE'S FRUITCAKE

EARTHQUAKE CAKE

EIGHT-YOLK CAKE

FRUITCAKE 2

E-Z CREAM FROSTING

FRUITCAKE

FUDGE FROSTING 1

FUDGE FROSTING, OLD FASHIONED

FUDGE FROSTING 2

GERMAN CHOCOLATE CAKE

GOLDEN FRUITCAKE

GOOEY BUTTER CAKE (ST. LOUIS)

HOLIDAY WHITE FRUITCAKE

HONEY BUN CAKE

IRISH FRUITCAKE

LIGHT FRUITCAKE 1

LIGHT FRUITCAKE 2

MALAYSIAN BANANA CAKE

NEAPOLITAN BUNDT CAKE

OKLAHOMA CRUDE

ORANGE ICING

ORANGE-CRANBERRY UPSIDE-DOWN CAKE

PENUCHE FROSTING

PINEAPPLE UPSIDE-DOWN CAKE

PISTACHIO PUDDING CAKE

POOR MAN'S RAISIN CAKE

PUMPKIN CAKE

RHUBARB CAKE, LUNAR

RHUBARB PAN CAKE

SEVEN-MINUTE FROSTING

STRAWBERRY FLUFF TOPPING

STRAWBERRY LAYER CAKE

SUGARPLUM CAKE

WEDDING FRUITCAKE

WHITE FRUITCAKE 1

WHITE FRUITCAKE 2

WILLIAMSBURG QUEEN'S CAKE

WISCONSIN CRANBERRY CAKE

YOGURT-WALNUT CAKE





 

 

GERMAN CHOCOLATE CAKE   > Back to Top <

1 package Bakers German Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
2 1/2 cups sifted cake flour
1 cup buttermilk
4 egg whites

Melt chocolate in 1/2 cup boiling water. Cool, Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add the melted chocolate and vanilla. Mix Well. Sift together the salt, soda, and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth. Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8- or 9- inch cake layer pans, greased, floured, and waxed-papered. Bake at 350° F for 35 to 40 minutes. Cool. Frost tops only with coconut-pecan frosting or whipped cream.

 

 

COCONUT PECAN FROSTING     > Back to Top <

Combine in a saucepan:

1 cup of evaporated milk
1 cup sugar
3 egg yolks,
1/4 pound margarine
1 teaspoon vanilla

Cook and stir over medium heat until mixture thickens - about 12 minutes. Add about:

1-1/3 cups coconut
1 cup chopped pecans or walnuts

Beat until frosting is cool and thick enough to spread. Makes 2-2/3 cups.

 

 

BUNDT CAKE     > Back to Top <

#1
1 cup flour
1-1/4 cup sugar
1/2 teaspoon salt
2 packages yeast
1/2 cup butter

#2
1 cup very hot tap water

#3
4 eggs
1 cup flour (or enough to make thick batter)

#4
1 tbsp. grated lemon peel
1/4 teaspoon nutmeg

#5
1 to 2 cups flour (to make very thick batter)

In large bowl of mixer, mix (# 1) gradually add water (# 2)
and beat two minutes at medium speed. Add (# 3) and beat at high speed for two minutes. Cover, let rise one hour (batter will not be doubled). Stir in (# 4) until blended, then stir in (# 5). Beat until smooth. Pour into greased and floured Bundt pan. Cover and let rise one hour. Bake at 350° F for 40 minutes. Cool on rack. Sprinkle top with powdered sugar.

 

 

CARROT-PINEAPPLE CAKE     > Back to Top <

1-1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup salad oil
2 eggs
1 cup finely shredded carrot
1/2 cup crushed pineapple (with syrup)
1 teaspoon vanilla

Sift dry ingredients together, add remaining ingredients and beat 2 minutes at medium speed. Bake in greased and floured 9 x 9 x 2 inch pan at 350° F for 35 minutes or until done. Cool 10 minutes, remove from pan. Cool. Frost with cream cheese frosting.

 

 

CREAM CHEESE FROSTING 1     > Back to Top <

(with variations)
3 ounce cream cheese, softened
1 Tablespoon butter, softened
1 teaspoon vanilla
2 cup sifted powdered sugar
1/2 cup chopped pecans (optional)

In small mixing bowl, combine cream cheese, butter, and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency. Stir in chopped nuts, if desired. Frosts one 8- or 9-inch square cake.

Chocolate Cream Cheese Frosting: > Back to Top <

Prepare cream cheese frosting, but omit vanilla. Add one square unsweetened baking chocolate, melted and cooled, with butter. Orange Cream Cheese Frosting: Prepare cream cheese frosting, but omit vanilla. Add 1 teaspoon shredded orange peel. Add orange juice to make of spreading consistency.

 

 

PINEAPPLE UPSIDE DOWN CAKE     > Back to Top <

1 can sliced pineapple
3 Tablespoon butter
1/2 cup brown sugar
4 maraschino cherries, halved. Or none.
1/3 cup shortening
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt

Drain pineapple, reserving syrup. Halve pineapple slices. Melt butter in 8 x 8 x 2-inch pan. Add brown sugar and 1 Tablespoon of the reserved pineapple syrup. Add water to remaining syrup to make 1/2 cup (set aside). Arrange pineapple in bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla; beat until fluffy. Sift together dry ingredients; add alternately with the 1/2 cup reserved pineapple syrup, beating after each addition. Spread over pineapple slices. Bake at 350° F for 40 to 45 minutes. Cool 5 minutes; invert on plate. Serve warm.

 

 

ANGEL CAKE 1     > Back to Top <

1 cup cake flour
3/4 cup sugar
1-1/2 cup egg whites (12 eggs)
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 teaspoon vanilla
3/4 cup sugar

Sift flour with 3/4 cup sugar two times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks, but still moist and glossy. Add remaining 3/4 cup sugar, 2 T at a time, continuing to beat until egg whites hold stiff peaks. Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan at 375° F° for 35 to 40 minutes or until done. Invert cake in the pan; cool.

 

 

ANGEL FOOD CAKE    > Back to Top <

1-1/2 cup egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1 cup granulated sugar
1 cup powdered sugar
1 cup cake flour
1 teaspoon vanilla

Place angel food pan in 425° F oven. Combine egg whites, salt, and cream of tartar. Beat until stiff and add granulated sugar, 2 Tablespoons at a time. Sift together 5 times the powdered sugar and cake flour; fold in gradually. Add vanilla. Place in hot pan immediately and bake 23 minutes or until done.

 

 

SEVEN-MINUTE FROSTING     > Back to Top <

2 egg whites, unbeaten
1-1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/3 cup cold water
1 teaspoon vanilla
dash salt

Place all ingredients except vanilla in top of double boiler; beat 1/2 minute at low speed on mixer to blend. Place over boiling water, but not touching water. Cook, beating constantly, until frosting forms stiff peaks (about 7 minutes) (don't overcook). Remove from boiling water. Add vanilla; beat until spreading consistency, about 2 minutes.

 

 

PENUCHE FROSTING     > Back to Top <

1/2 cup butter
1 cup brown sugar
1/4 cup hot milk
3 cup sifted powdered sugar
1 teaspoon vanilla

Melt butter and brown sugar. Boil, stirring, for 1 minute or until slightly thick. Cool 15 minutes. Add hot milk and beat smooth. Beat in enough of the powdered sugar to make of spreading consistency. Frosts two 8- or 9- inch layers.

 

 

BROILED COCONUT TOPPER     > Back to Top <

1/4 cup butter
1 cup brown sugar
2 Tablespoons light cream
1 cup flaked coconut

Cream butter and brown sugar. Add cream, and mix well. Stir in coconut. Spread over warm 8- or 9-inch square cake. Broil 4 to 5 inches from heat, about 4 minutes, or until golden brown. Serve warm.

 

 

WILLIAMSBURG QUEEN'S CAKE     > Back to Top <

1 cup unsalted butter
1 cup sugar
5 eggs
1 teaspoon lemon extract
2 teaspoons orange extract
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 cup currants

Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. add lemon and orange extracts; mix well. Sift flour, baking powder, and cinnamon together. Gradually add to the batter, stirring well after each addition. Toss the currants with 1 Tablespoon additional flour; add to the batter. Bake in greased and floured loaf pan at 325° F for 1 hour, 20 minutes or until done. Cool in pan for 10 minutes before turning onto a rack.

 

 

EIGHT-YOLK CAKE     > Back to Top <

2-1/2 cup flour
2-1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cup sugar
8 egg yolks
3/4 cup butter
3/4 cup milk
1 teaspoon vanilla
1 teaspoon lemon juice or grated lemon rind

Cream butter and sugar until very light. In separate bowl, beat egg yolks until light and lemon colored. Add them to creamed mixture. Add dry ingredients, alternately with the milk. Add vanilla and lemon, and beat for 2 minutes. Bake in 3 greased and floured layer pans at 375° F for about 20 minutes. Sprinkle with powdered sugar or spread with quick orange icing or seven-minute frosting.

 

 

ORANGE ICING     > Back to Top <

2 cup sifted powdered sugar
1 Tablespoon melted butter
1 Tablespoon grated orange rind
1/4 cup orange juice (or 3 Tablespoons orange juice and 1 Tablespoon lemon juice)

Place ingredients in top of double boiler over, not in, hot water for 10 minutes. Beat until cool and of spreading consistency.

 

 

APPLESAUSE CAKE     > Back to Top <

1-3/4 cup flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup sugar or packed brown sugar
1/2 cup butter
1 egg
1 cup thick, lightly sweetened applesauce
1 cup raisins
1 cup currants, nut meats, or dates

Toss raisins and currants/nuts/dates in a little of the flour and set aside. Cream butter and sugar until light. Beat in the egg. Stir the dry ingredients into the butter mixture until batter is smooth. Add raisins, currants, nut meats, or dates and the applesauce. Bake in 9-inch tube pan at 350° F for 50 to 60 minutes. Spread with caramel icing  or coconut pecan frosting.

 

 

CARAMEL ICING     > Back to Top <

Stir 2 cups brown sugar into 1 cup cream (or 1/2 cup butter + 1/2 cup milk) until sugar is dissolved. Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238° F or 240° F. Add 3 Tablespoons butter. Remove icing from heat and cool to 110° F and add 1 teaspoon vanilla. Beat until thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency for spreading. Top with chopped nuts.

 

 

 

HERSHEY'S CHOCOLATE (COCOA) FROSTING     > Back to Top <

6 Tablespoons softened butter
1/2 cup cocoa
2-1/2 cup powdered sugar, sifted
1/3 cup milk
1 teaspoon vanilla

In small mixing bowl, cream butter, add cocoa, beat with hand mixer until smooth. Add vanilla to milk, and add alternately with sugar, beating well after each addition. If too soft, add sugar; if too firm for spreading, add milk. Makes approximately 2 cups frosting.

 

 

CREAM CHEESE FROSTING 2    > Back to Top <

6 ounce cream cheese, softened
1 teaspoon vanilla extract
dash salt

Beat until smooth. Gradually beat in:

2 cup powdered sugar
2 - 3 teaspoons milk

until of thick spreading consistency.

 

 

STRAWBERRY FLUFF TOPPING    > Back to Top <

2 egg whites (unbeaten
1 cup sugar
2/3 cup sliced fresh strawberries
dash salt

Combine all ingredients in top of double boiler; beat 1/2 minute at low speed on electric mixer, to blend. Place over, not touching, boiling water. Cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Do not overcook. Makes enough for tops and side of 9-inch layer.

 

 

PUMPKIN CAKE     > Back to Top <

3 cup flour
1-1/2 cup sugar
1-1/4 cup salad oil
3-1/2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 can pumpkin, 16 ounces
1 cup chopped walnuts

Prepare four hours before serving, or the day ahead. Preheat oven to 350° F. In large bowl, measure all ingredients except walnuts. With mixer at low speed, beat ingredients until just mixed. Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts. Pour batter into 10-inch tube pan.

Bake 1 hour or until toothpick comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool cake completely on rack. Frost with Cream Cheese Frosting. Store in fridge. Makes 16 servings.

 

 

ORANGE-CRANBERRY UPSIDE-DOWN CAKE    > Back to Top <

1/2 cup butter or margarine
3 large oranges
2 cup cranberries, coarsely chopped
1/2 cup sugar
1 package yellow cake mix (18 1/2 to 19 ounce)

Prepare 1-1/2 hours before serving. In 13 x 9-inch baking pan, melt butter or margarine in 375° F oven. Peal and cut each orange into 4 slices. Remove pan from oven; arrange orange slices in one layer in melted butter. Toss cranberries with sugar and spoon over the orange slices. Prepare cake mix as label directs; carefully spoon batter evenly over fruit. Bake 35 to 40 minutes until toothpick comes out clean. Cool cake in pan on wire rack for 10 minutes. With metal spatula, loosen cake from sides of pan; place platter on top of pan and invert both; lift off pan. (If fruit sticks to pan, lift off with spatula and replace in design on cake.) Serve warm. 12 servings.

 

 

BROILED PEANUT BUTTER FROSTING     > Back to Top <

2 Tablespoons butter
1 cup packed dark brown sugar
2/3 cup peanut butter
1/4 cup milk
2/3 cup chopped peanuts

Cream butter, sugar, and peanut butter. add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4 inches from heat source. Broil just a few seconds or until topping starts to bubble. Be careful not to scorch. Let cool 30 minutes before serving.

 

 

BLACK FOREST DELIGHT     > Back to Top <

1 large can cherry pie filling
1 small (9-ounce) chocolate cake mix (or 1/2 regular cake mix)
1/3 cup melted butter
1/4 cup sliced or slivered almonds

Evenly spread the cherry pie filling in an 8 x 8" square foil pan. Sprinkle the dry cake mix evenly over the pie filling. Drizzle with melted butter. Sprinkle with almonds. Place pan in center of cooking grate over indirect heat, and cook 20 to 30 minutes turning 1/4 turn every 10 minutes until bubbly in the center. The cake will resemble brownies on top of cherries. Serve hot or cold.

 

 

 

APPLE CAKE 2    > Back to Top <

125g butter or margarine
1 egg
100 g sugar
some salt
some lemon extract
6g baking powder
5 big apples, diced
200g flour
and added to mixture

Bake until brown (a very explicit recipe, to be executed with great precision!)

 

 

 

MALAYSIAN BANANA CAKE    > Back to Top <

150 g butter (3/4 cup)
4 soft bananas average size
1/2 cups of sugar (preferably brown sugar)(1/4 cup fructose)
2 cups of self-raising flour (2 cup flour, 1 Tablespoon baking powder, 1 teaspoon salt)
3 eggs (size A)

Mash the banana in a mixing bowl. Put butter in a baking tray and put into oven to melt it (alternatively use the microwave). Mush the bananas with a fork and add the sugar. Then add the eggs one by one. When the mixture is well mixed, add flour little by little until the right consistency.  Make the spoon test. If it drops from a tablespoon with a blob, that is if all the dough falls at once, than it's OK. Then mix the melted butter with the mixture. Put everything in the baking tray and leave in the oven for about an hour. Gas mark 3 (that is not very hot), at the top of the oven. (325° F) One 9 x 13-inch pan.

 

 

 

CARROT CAKE     > Back to Top <

2 cups sifted flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
4 large eggs
1-1/2 cups oil
2 cups sugar
2 3/4 cups coarsely grated carrots
1 8 ounce can crushed pineapple (drained) (~350g)
3/4 cup chopped walnuts or pecans
1 cup shredded sweetened coconut

Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 deep 9 x 12-inch (prepared) cake pan. Bake at 350° F (175 C) for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost with cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.

 

 

CREAM CHEESE FROSTING 3     > Back to Top <

1/2 cup butter or margarine
1 8 ounce package cream cheese
1-1/2 teaspoon vanilla
1/2 pound package powdered sugar

Soften butter and cream cheese. Cream together with vanilla. Sift in powdered sugar and blend well. If too thick, add one teaspoon of milk to thin frosting.

 

 

WHITE FRUITCAKE     > Back to Top <

1-1/4 cup light raisins
1 can (4 ounce) shredded coconut
1-1/4 cup coarsely chopped candied cherries
1-1/4 cup cubed candied pineapple
2/3 cup coarsely chopped pitted dates
1 cup dried currants
1 jar (8 ounce) diced mixed candied fruit
1-1/4 cups coarsely chopped pecans
1-1/4 cups coarsely chopped walnuts
3/4 cup coarsely chopped blanched almonds
2-3/4 cup sifted flour
3/4 cup soft butter
1 cup sugar
dash salt
5 eggs
1/2 cup orange juice

Lightly oil a 10-inch tube pan. Line bottom and side with heavy brown wrapping paper; then lightly oil the paper.

In very large bowl, toss fruits and nuts until well mixed. Sift 1/4 cup flour over them, toss, coating evenly. In large bowl of electric mixer, at medium speed, cream butter until light. Gradually add sugar, beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each addition; then beat until very light and fluffy.

At low speed, alternately blend in remaining flour (in fourths) and orange juice (in thirds) beginning and ending with flour. Pour batter over fruit-nut mixture. With hands, mix until fruits and nuts are distributed through batter. Turn into prepared pan, packing lightly; bake at 275° F° for 3 hours, or until cake tester inserted in center comes out clean. Cool cake completely in pan on wire rack. Then remove from pan, and peel off paper. Glaze, if desired.

 

 

CHRISTMAS FRUITCAKE     > Back to Top <

1 jar (8 ounce) diced candied pineapple
1 jar (4 ounce) candied cherries, halved
2 Tablespoons chopped candied citron
2 Tablespoons chopped candied lemon peel
2 Tablespoons chopped candied orange peel
1-1/2 cup light raisins
2/3 cup dark raisins
1/3 cup currants
2/3 cup blanched almonds, coarsely chopped
1 cup walnuts, coarsely chopped
1-1/2 cup sifted flour
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
3 eggs
2 Tablespoon brandy
3 Tablespoon applesauce
1/2 teaspoon almond extract
1/4 cup soft butter
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
16 blanched almonds (optional)

Lightly grease an 11 x 4.5 x 2.75-inch angel-food loaf pan. Line bottom and sides of pan with oiled, heavy brown paper; grease again.

In large bowl, combine pineapple, cherries, citron, lemon and orange peels, light and dark raisins, currants, almonds, walnuts, and 1/2 cup flour. Toss to mix well. Set aside. Sift the rest of the flour with allspice, cinnamon, and baking soda. Set aside.

In small bowl, with fork, beat eggs until they are light. Beat in the brandy, applesauce, and almond extract. In large bowl of mixer, at medium speed, beat butter with sugars until light and fluffy. Gradually beat in egg mixture. At low speed, gradually beat in flour-spice mixture, beating only until combined. Preheat oven to 275° F°.

Turn fruit and nut mixture into batter; mix with hands or with wooden spoon or rubber scraper, to combine well. Turn batter in to prepared pan; press down well with rubber scraper, to make surface smooth and even. If desired, arrange almond halves on batter in a pattern.

Bake about 2-1/2 hours, or until cake tester inserted in center comes out clean. Let cool in pan on wire rack for 30 minutes. Turn out of pan. Let cool completely on wire rack. Store, then glaze as desired. This recipe can be baked in different sized pans. See chart below:

PAN SIZE BATTER TEMP BAKING TIME YIELD

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 (11 x 4.5 x 2.75-inch)  pan - one recipe - 275° F -  2-1/2 hours - 1 loaf cake

1 (9 x 5 x 3-inch loaf pan) - one recipe - 275° F° -  3 hours - 1 loaf cake

1 (10-inch tube) - double the recipe - 275° F -  3 hours 15 minutes - 1 tube cake

2 (1-pound) coffee cans - one recipe - 275° F - 2 hours - 2 small round cakes

7 (4.5 x 2.5 x 1.5-inch) loaf pans - one recipe 275° F° - 1 hour - 7 small loaf 

11 (5-ounce) custard cups - one recipe 250° F - 1 hour 10 minutes - 11 cupcakes grease-not lined

FRUITCAKE POINTERS

Cool in pans, then turn out. Store cakes in foil, clear plastic wrap, or airtight container. Keep in cool place. If desired, wrap cakes in brandy-, wine-,or juice- soaked cloth, then in foil. Moisten cloth once a week.

For thin perfect slices, chill before cutting. Make fruitcakes 3 to 4 weeks ahead for a blended and mellow flavor.

 

 

APPLESAUSE FRUITCAKE     > Back to Top <

2 cup raisins
1 cup diced candied pineapple
1-1/2 cup shortening
1 cup candied cherries, halved
2 cup sugar
1 cup chopped dates
5 eggs
1/2 cup cut-up candied lemon peel
2 cup applesauce
1/2 cup cup-up candied orange peels
3-1/2 cup sifted flour
2 cup chopped nuts
2 teaspoon baking soda
1 pound diced fruit mix
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons nutmeg

Soak raisins in warm water; drain and dry. Cream shortening and sugar. Beat in eggs, one at a time. Stir in applesauce. Sift dry ingredients 3 times and add to creamed mixture, mixing well. Blend in raisins, fruits, and nuts. Pour into three 9 x 5 x 3-inch loaf pans which have been lined with 2 thicknesses of greased brown paper. Bake at 300° F for 2 to 2-1/2 hours. Yield, 2 pounds fruitcake.

 

 

FRUITCAKE     > Back to Top <

1 cup salad oil
1 cup chopped figs or dates
1-1/2 cup brown sugar
3 cup chopped nuts
4 eggs
3 cup sifted flour
1 teaspoon baking powder
2 teaspoon salt
2 teaspoon cinnamon
2 teaspoons allspice
1 teaspoon cloves
1 cup fruit juice
1 cup shaved citron, apple, orange, pineapple
1-1/2 cup whole candied cherries
1 cup seedless raisins
1 cup chopped candied pineapple

Combine oil, sugar, and eggs, and beat for 2 minutes. Sift together 2 cup flour with baking powder, salt, and spices. Stir into oil mixture with fruit juice. Mix remaining cup flour with fruits and nuts. Combine with batter and mix thoroughly. Pour batter into two 9 x 5 x 3-inch loaf pans lined with waxed or greased brown paper. Bake at 275° F for 2-1/2 to 3 hours. Remove cakes, leaving paper on. When cool, glaze and decorate. GLAZE: Combine 2 T brown sugar, 1 Tablespoon corn syrup, and 2 Tablespoons water. Boil for 2 minutes. Pour over cake tops. Decorate with glacee fruits and nuts.

 

 

LIGHT FRUITCAKE     > Back to Top <

1-1/2 cup candied cherries, chopped
1 cup light raisins
1 cup candied pineapple, chopped
1/2 cup candied lemon peel
1/2 cup chopped mixed fruit/peels
1 cup chopped walnuts
1/2 cup chopped candied orange peel
3 cup sifted flour
1 cup butter
1 cup sugar
4 eggs
1/4 cup light Karo
1/4 cup orange juice
1/4 cup dry white wine

Combine chopped fruits, peels, and nuts; mix with 1 cup of the flour. Cream butter and sugar until light; add eggs, one at a time, beating well after each. Combine Karo, orange juice, and wine; add to creamed mixture alternately with remaining flour. Fold in fruits and nuts. Pour into 2 well-greased 5-1/2 cup ring molds. Bake at 275° F for 1 hour 15 minutes. Makes two 2-pound, 4 ounce cakes. Or turn into 8 well-greased 4.5 x 2.75 x 2.25-inch pans. Bake at 275° F for about an hour.

For cupcakes, fill paper bake cups in muffin pans with 1/4 cup batter each. Bake at 275° F° for about 45 minutes. Makes 2-1/2 dozen.

If desired, glaze cooled cakes by brushing lightly with hot corn syrup, and trim with candied cherries or nuts. When set, brush with a second coat of glaze. Allow the glaze to dry before wrapping.

 

 

DARK FRUITCAKE     > Back to Top <

1 can (6-ounce) frozen orange juice, thawed
1/2 cup molasses
3 cup raisins
1/2 cup butter
2 cup candied mixed fruits/peels
2/3 cup sugar
3 eggs
1-1/4 cup sifted flour
1 teaspoon ground cinnamon
1/8 teaspoon soda
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

Combine orange juice concentrate, molasses, and raisins in saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels.

Cream butter and sugar. Add eggs, one at a time, beating well after each. Sift together flour, soda, and spices. Stir into creamed mixture. Stir in fruit and peel mixture and nuts; mix well until all fruit is coated.

Line one 11 x 4 x 3-inch pan and two 5-1/2 x 3 x 2-1/2-inch pans with heavy paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling about 3/4 full. Bake at 275° F for about 2-1/4 to 2-1/2 hours for large loaf and about 1-1/2 hours for smaller loaves. Cool cakes in pans; remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3-1/2 poundss fruitcake.

 

 

FRUITCAKE 2     > Back to Top <

4 cup sifted flour1/2 lb finely chopped almonds
1 teaspoon baking soda
1/2 pound coarsely chopped pecans
1 teaspoon nutmeg
1 package (15-ounce) light raisins
2 teaspoon cinnamon
2 pounds raisins
1 teaspoon cloves
1 pound dates, finely snipped
1 pound soft butter
1 pound diced preserved pineapple
2 cup brown sugar, packed
3/4 pound diced orange peel,
12 egg yolks
lemon peel, & citron
1/2 cup canned pineapple juice
1 pound candied cherries, snip
1/2 cup light molasses
12 egg whites
1 pound dried figs, chopped
1 pound pitted dates, snipped

Make a month or so ahead, early in the day. Sift together flour, baking soda, nutmeg, cinnamon, and cloves. In large bowl, thoroughly mix figs, dates, pineapple, orange rind, lemon rind, citron, cherries, almonds, pecans, and raisins. Add 2 cup of the sifted flour mixture.

With waxed paper, snugly line 1 well greased 5-1/2 x 3 x 2-1/4 inch loaf pan; two 6 x 3 1/2 round tea or coffee cans, two 7-1/2 x 3-1/2 x 2-1/4 loaf pans, and one 2-quart casserole. Lightly grease waxed paper.

Start heating oven to 275° F. In large bowl, with mixer at medium speed, beat butter and brown sugar until fluffy. Next, mix in the egg yolks. Then mix in alternately, just until smooth, remaining flour mixture, juice, and molasses. Turn mixture into large kettle; then stir in fruit mixture by hand. Now beat egg whites until they form soft peaks. Fold into cake mixture. Turn mixture into prepared pans, filling them 2/3 full. Bake 3 loaf cakes for 2 to 2-1/2 hours; bake 2 round cakes 2-1/2 to 3 hours; bake casserole cake, covered, 2 hours, then uncovered, 45 minutes.

Test for doneness with toothpick. Cool completely in pans, then remove paper. Wrap cakes tightly in saran or foil; then refrigerate. If desired, unwrap occasionally and brush with cider, port, sherry, or brandy. Ok to freeze.


 

 

DARK CHRISTMAS FRUITCAKE     > Back to Top <

1 cup currants
3 cup raisins
1/2 cup diced orange peel
1/2 cup diced lemon peel
1-1/2 cup diced citron
1 cup halved candied cherries
1 cup diced preserved pineapple
1 cup pecan halves6 eggs, separated
1 cup blanched almonds, halved
2 cup sifted flour
1/2 t baking soda
1 cup brown sugar, packed
1 cup soft shortening
1/2 square melted chocolate
1/4 cup lemon juice
1-1/2 t cinnamon
1 t nutmeg
1-1/2 t ground cloves
1/4 cup orange juice

Thoroughly grease 3-1/2-inch deep 9-inch tube pan (or 4-inch deep 10-inch tube pan). Cut heavy waxed paper to fit bottom and sides of pan. Line pan with waxed paper (be sure it fits snugly) and lightly grease the paper. Or use foil without greasing. In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple, and nuts with 1 cup flour until all are coated with flour. Start heating oven to 300° F. Sift remaining 1 cup flour with spices and soda.

In large bowl, with electric mixer at medium speed, blend shortening with sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Then add melted chocolate. At low speed, beat in alternately, just until smooth, flour mixture and fruit juices.

When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture. Turn into tube pan. Bake 2 hours and 20 minutes. Test for doneness. Cool completely in pan. Remove paper.

 

 

GOLDEN FRUITCAKE     > Back to Top <

2 cup light raisins
1 cup diced citron
1 cup diced lemon peel
1 cup diced orange peel
1/2 cup diced pineapple
1/2 cup halved cherries
1-1/2 cup dried figs, snipped
1 cup snipped pitted dates
1/2 cup currants
1 cup sherry or orange juice
1 teaspoon lemon/orange extract
1 cup halved almonds, or walnuts or pecans
4 cup sifted flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup butter
2 cup sugar
6 eggs, unbeaten

Line 4" deep, 10" tube pan with foil. Heat oven to 300° F. In large bowl, combine fruits and nuts. Over them, sift flour, salt, baking powder; toss lightly until fruits and nuts are well coated.

In large bowl, with mixer at medium speed, mix butter with sugar, then with eggs and extract, until very light and fluffy - about 4 minutes altogether. Then, with spoon, stir in fruit mixture alternately with sherry, just until mixed.

Turn batter into tube pan. Bake 3 hours. Test. Cool in pan on cake rack; remove foil used for baking, then store.

 

 

HOLIDAY WHITE FRUITCAKE     > Back to Top <

2 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup soft shortening
1 cup granulated sugar
5 medium eggs, unbeaten
1 Tablespoon lemon juice
1 cup slivered blanched almonds
1 cup diced preserved citron
1/2 cup diced preserved orange peel
1-1/2 cup halved candied cherries
1-1/2 teaspoon grated lemon rind
1/2 cup sifted flour

Preheat oven to 300° F. Grease, then line with waxed paper, bottom of a 10 x 5 x 3-inch loaf pan. Sift flour, baking powder, and salt.

In large bowl, with mixer at medium speed, thoroughly mix shortening with sugar, then with eggs, until very light and fluffy - about 4 minutes altogether. At low speed, beat in flour mixture and lemon juice; then add almonds combined with rest of ingredients, beating just until mixed. Turn into pan. Bake 1-3/4 hours. Test for doneness, cool, and store.

 

 

SUGAR PLUM CAKE     > Back to Top <

3/4 cup shortening
1 3/4 cup granulated sugar
4 eggs
4 cup flour
3/4 lb candied orange slices, cut finely with scissors
1-1/2 cup coarsely chopped pecans
1 package (8-ounce) dates, cut small
1 can (3 1/2 ounce) flaked coconut
1/8 teaspoon salt
1 teaspoon baking soda
2/3 cup buttermilk
1 Tablespoon lemon juice
1 teaspoon orange extract

Glaze: 2 cup powdered sugar
1 cup orange juice
2 teaspoons grated orange rind

Preheat oven to 300° F for metal pans; 275° for glass pans.

Cream shortening and sugar very well until light and fluffy. Beat in eggs, one at a time.

Sift half the flour over the orange slice bits, pecans, dates, and coconut, and mix well. Sift the remaining flour with the salt and baking soda and add alternately with the buttermilk to the creamed shortening mixture. Stir in the lemon juice and orange extract.

With the hands, mix in the dredged fruits. Fill two greased and floured 9 x 5 x 3-inch loaf pans with the mixture and bake about 1 hour, 40 minutes. Start testing for doneness after 1 hour, 15 minutes.

Let the cake rest five minutes, then prick all over, while still in the pans, with a skewer or ice pick. Combine the glaze ingredients and spoon over the surface of the cakes while they are still hot.


 

 

APPLESAUSE FRUITCAKE II     > Back to Top <

1/2 cup butter
1 cup sugar
2 eggs
2 cup flour
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 cup port wine or whiskey
1-1/2 cup applesauce
1 pound raisins
1 cup diced citron
1 cup diced mixed candied peels
1 cup drained maraschino cherries
2 cup chopped dates

Preheat oven to 325° F.
Cream the butter and sugar together well. Beat in the eggs, one at a time. Sift together the flour, baking soda, and spices, and reserve three tablespoons.

Stir in the bulk of the flour mixture alternately with the port or whiskey. Stir in the applesauce. Toss the remaining ingredients with the reserved flour mixture and stir in.

Spoon the batter into a greased and floured 2-1/2 quart to 3 quart cake tin or spring-form pan with removable ring. Bake for 1-1/2 hours, or until cake tests done. Cool. Wrap and store, if desired.

 

 

WHITE FRUITCAKE II   > Back to Top <

1-1/2 cup butter
2 cup white sugar
6 eggs
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup bourbon
2 teaspoons baking powder
4 cup sifted flour
1 pound candied cherries
1 pound candied pineapple, cut into large pieces
1 pound shelled pecans

Preheat oven to 275° F.
Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the nutmeg, vanilla, and bourbon. Sift together the baking powder and three cups of the flour, and fold into the batter.

Dredge the fruit with the remaining flour and place fruit in the oven about 5 minutes. Add the flour-coated fruit to the batter. Pour into a tube pan and bake 3 hours.

 

 

BANANA FRUITCAKE     > Back to Top <

3-1/2 cup sifted flour
4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoons nutmeg
1/2 teaspoon ground allspice
1-1/3 cup shortening
1-1/3 cup sugar
4 eggs
2 cup mashed banana pulp (4-6 ripe bananas)
[why not applesauce instead? or both?]
1 cup raisins
1-1/2 cup chopped almonds
4 cup diced glazed fruit

Preheat oven to 300° F.
Sift together the flour, baking powder and salt into a mixing bowl. Blend the baking soda and spices with the shortening. Add the sugar gradually, while beating. Beat in the eggs, one at a time. Add flour mixture alternately with the banana pulp.

Combine the raisins, almonds and glazed fruits and stir into batter.

Grease a 10 x 4-inch tube pan and line it with brown paper. Pour in batter and place the pan on the center shelf of the oven. Place a pan of hot water on the shelf below it. Bake cake 3-1/2 to 4 hours.

 

 

DYMPLE'S FRUITCAKE    > Back to Top <

1/2 pound butter
1 cup sugar
6 eggs
2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1-1/2 teaspoons baking powder
1 pound prunes, pitted and chopped
1 pound raisins
1 pound finely chopped citron
1 pound chopped nuts
1/4 pound candied cherries
1/2 cup orange juice
bourbon

Preheat the oven to 275° F°. Line a nine-inch to 10-inch tube pan or two 9 x 5 x 3 inch loaf pans with brown paper or parchment.

Cream the butter and sugar together until very light and fluffy. Beat in the eggs, one at a time. Sift together the flour, cinnamon, cloves, nutmeg, and baking powder. Combine the prunes, raisins, citron, nuts, and cherries, and dredge with 1/3 cup flour mixture.

Fold the remaining flour mixture into the butter and egg batter alternately with the orange juice. Fold in the fruits, nuts, and flour.

Pack into the prepared pan or pans. Bake loaves about 2-1/4 hours and the tube pan 3-1/4 hours, or until a cake tester inserted in the center comes out clean. Cool in the pan or pans. Wrap cake in bourbon-soaked cheesecloth and store in an airtight tin for at least a week before cutting. Serves 24.

 

 

LIGHT FRUITCAKE II     > Back to Top <

Cream: 1 cup butter

Beat in: 2 cup granulated sugar
1 teaspoon vanilla

Beat until fluffy; beat in, one at a time,
7 egg yolks

Sift together:
2-3/4 cup flour
1/2 teaspoon salt
2 teaspoon baking powder

Add to the butter mixture alternately with
1 cup milk

Fold in
7 egg whites, beaten stiff

Fold in:
1 pound white raisins
1 pound pecan meats

Have ready for decorating the layers:
1 pound candied cherries, red and green
1 pound candied pineapple fingers
1 pound whole Brazil nut meats
1 pound pitted dates (place a nut in each, and roll in sugar

Line three large loaf pans or 5-6 small ones with foil. Put a thin layer of the cake batter in each pan. Arrange on the Batter whole fruit (using one kind of fruit for each layer). Cover with a layer of batter. Repeat until the fruit is used, and put a layer of batter on the top. To make loaves even, work with all the pans at the same time. Fill the pans to 3/4 inch from the top.
Bake at 250° F for 2-1/2 hours.

 

 

DARK FRUITCAKE II     > Back to Top <

Cover with boiling water:
1 pound mixed candied fruit, cut small
Let stand 2 hours; drain.

Mix together and set aside:
1 cup seeded raisins, cut in pieces
3/4 cup dried currants
1/2 cup candied citron, cut small
1 jar (4 ounce) chopped pecans

Set the oven at 325° F.
Line two large loaf pans or several small ones with foil.

Sift together:
2 cup flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves

Beat together:
1/2 cup soft shortening or oil
3/4 cup brown sugar
1/2 teaspoon lemon extract

Stir in:
2 eggs
1/2 cup molasses
1/2 cup milk

Add the flour mixture, fruit and nuts. Mix gently together. Fill the pans. Bake about 1-1/4 hours.

 

 

 

WEDDING FRUITCAKE     > Back to Top <


Vary this recipe by adding more fruits, such as 1 pint preserved strawberries or 1 pound candied cherries - or add one pound almonds, blanched and cut fine.

Line 4 large loaf pans with foil.

Cream until light and fluffy:
1 pound shortening

Beat in gradually:
1 pound brown sugar

Stir in:
1 cup molasses
12 egg yolks, well beaten

Sift together:
3 cup flour
4 teaspoon cinnamon
4 teaspoon allspice
1-1/2 teaspoon mace
2 t nutmeg

Add to the first mixture.

Mix together:
1/2 cup flour
7 pounds raisins
1-1/2 pound candied citron
1 pound dried currants
1/2 cup preserved lemon rind
1/2 cup preserved orange rind

Add to the batter. Then add:
1 cup brandy
4 ounce melted chocolate (optional)

Fold in:
12 stiffly beaten egg whites

Just before putting the batter into the pans, add:
1/4 teaspoon baking soda, dissolved in 1 Tablespoon hot water

Fill the pans and cover the tops closely with foil. Set the oven at 250° F. On the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of fruitcake on the shelf above.
Bake 3 hours, remove the pans of water, and remove the foil from the tops of the cakes. Bake 1-1/2 hours to dry out the cakes.

 

 

YOGURT-WALNUT CAKE     > Back to Top <

2 cups walnut halves
2 eggs
1 cup sugar
1 cup plain yogurt
1 cup sifted flour
1/2 teaspoon baking powder

Preheat the oven to 375° F. Grease and flour an 8-inch springform pan. (If a springform is not available, use an 8-inch round cake pan.) Set aside 6 unbroken walnut halves and finely chop the remaining walnuts in the bowl of a food processor. In a mixing bowl, blend the eggs with the sugar. Beat well for 2 minutes. Add the yogurt, flour and baking powder. Beat 1 minute. Then add the chopped walnuts. Beat another minute. Pour the batter into the prepared cake pan.

Bake for 35 minutes, or until a knife or cake tester comes out clean. Let cool for 10 minutes. Loosen the sides by running a knife around the side of the pan. If you are using a springform pan, open it and loosen the bottom of the cake with a spatula. Turn the cake onto a cooling rack with a quick jerk. Immediately reverse the cake onto another cooling rack and garnish with the reserved walnut halves. Let the cake cool top-side up. Serves 6.

 

 

BUTTER CAKE      > Back to Top <

1 cup chopped nuts or nuts mixed with raisins
4 eggs
2 cup sugar
1 teaspoon vanilla
2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup butter

Preheat the oven to 350° F.
Grease a nine-inch pan generously. Line the bottom of the pan with waxed paper and grease the paper. Sprinkle the nuts over the bottom of the pan.

Beat the eggs until they are lemon-colored and very thick. Gradually beat in the sugar and continue beating until the mixture is very thick. Beat in the vanilla.
Mix the flour with the baking powder and salt, and blend in with the mixer on lowest speed or with a wooden spoon.

Heat the milk and butter together in a pan until the butter

is melted and the mixture boiling. Pour all at once into the batter, an mix until just sufficiently to blend all ingredients together. Immediately pour into the prepared pan and bake about 50 minutes, or until done.

Cool in the pan ten to fifteen minutes before turning upside-down onto a serving plate. The cake will shrink During the cooling. Yield: 10 to 12 servings.

 

 

NEAPOLITAN BUNDT CAKE     > Back to Top <

1 (18.25-ounce) box white cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 teaspoon strawberry extract
1/4 cup chocolate syrup
red food color
2/3 cup powdered sugar
3 tablespoons chocolate syrup

Grease and flour a 12-cup Bundt pan. Preheat oven to 350° F.

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the Bundt pan. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.

Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.

Bake for about 40 minutes in a 350° F oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together powdered' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional powdered sugar may be added until the desired consistency is obtained. Drizzle over top of the Bundt cake. Makes 8 servings

 

 

LAYERED STRAWBERRY CAKE    > Back to Top <

1 cup half & half
1/4 cup butter or margarine
1-1/2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1-3/4 cups flour
3 teaspoon baking powder
dash salt
2-8 ounce packages cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced

Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.

Pour batter into a well greased and floured springform pan. Bake at 350° F for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.

 

 

BETTER THAN SEX CAKE     > Back to Top <

1 box yellow cake mix (any brand)
1 (20 ounces) can crushed Pineapple
3/4 cup White Sugar
2 small packages Instant Vanilla Pudding
3 cups Milk
1 cup (8 ounces) Whipped Topping
3/4 cup flaked Coconut

Bake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil pineapple with sugar until syrupy. When cake is baked, poke holes in top and pour the pineapple mixture on top; spread evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving).

 

 

ALMOST BETTER THAN SEX CAKE     > Back to Top <

1 German chocolate cake mix
1 cup semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
caramel topping
12 ounces cool whip
3 heath bars, crushed

Heat oven to 350° F. Grease and flour a 9x13-in. pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.
While cake is still hot, poke holes in it with the handle of a wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars. (You can also sprinkle with shredded coconut).

 

 

UPSIDE DOWN CHOCOLATE CAKE     > Back to Top <

Cover the bottom of a 9 x 13 cake dish with chopped pecans, (about a cup and a half), then cover the nuts with coconut, (about a half of a large package). Set aside.

Make a German Chocolate Cake as directed on the package, pour this over the nuts and coconut.

In a bowl place an 8-ounce package cream cheese, softened, 2 sticks margarine, softened and 3-1/2 cups powdered sugar. Mix well and spoon on top of the cake, leaving about an inch in all around the dish. Bake at 350° F for 50 to 60 minutes or until tested done. Cool and cut into bars. To serve place cake upside down with nuts mixture on top.

 

 

BETTER THAN SEX CAKE II     > Back to Top <

4 eggs, beaten
1 box Duncan Hines Yellow Cake (not pudding cake)
1 box instant vanilla pudding
1 (8-ounce) carton sour cream
1/2 cup oil
1/2 cup water
1 (4-ounce) package German Sweet Chocolate
1 (6-ounce) package chocolate chips

Beat eggs. Melt both the German Chocolate and the chocolate chips. Fold all the ingredients together. Bake in a greased and floured Bundt pan for 55 minutes at 300° F. Allow cake to cool.

ICING
3/4 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1-1/3 cups coconut
1 cup chopped pecans

Cook all except coconut and pecans over medium heat, stirring constantly until thick. Remove from heat and add coconut and pecans. Beat until cool with spoon. Spread on cake.

 

 

RHUBARB PAN CAKE     > Back to Top <

2-1/2 cups Bisquick
3 tablespoons Sugar
4 tablespoons melted Butter
1/2 cup Milk
5 cups Rhubarb
1/2 cup Brown Sugar
dots of Butter
1-2/3 cup Hot Water
1-1/2 cup White Sugar

Mix Bisquick, 3 tablespoons sugar, 4 tablespoons butter, and milk. Pat into greased pan. Spread rhubarb, Sprinkle brown sugar and dot with butter. Add Hot water and white sugar, let dissolve. Pour over dough and rhubarb. Bake at 400° F for 30 minutes or until brown and set.

 

 

IRISH FRUITCAKE     > Back to Top <

2 (15-ounce) boxes of golden raisins
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup water
1/2 cup butter or margarine
1/2 cup dry or cream sherry (we prefer cream)
1/2 cup orange juice
4 eggs, lightly beaten
1 teaspoon ground nutmeg
6 cup flour
1 teaspoon baking soda

Simmer raisins, sugars and water in Dutch oven five minutes. Remove from heat. Add butter, cover, cool completely, (about 3 hours). Sir sherry, juice, eggs and nutmeg into raisin mixture. Combine flour and baking soda, mix into raisin mixture just until ingredients are moistened. Turn into a greased 10 inch tube pan. Bake in 300° F oven for 2 hours, 15 minutes or until a wooden pick inserted in cake comes out clean. Cook in pan on rack for 15 minutes. Turn out cake onto rack to cool. Decorate with glace cherries if desired. (We prefer half orange slices and slivered almonds on our cake tops). Brush cake with sherry before wrapping. Warp cake tightly in plastic wrap. Place inside jumbo ziplock bag. Freeze for one month before serving.

 

 

EARTHQUAKE CAKE     > Back to Top <

Ingredients for your favorite "scratch" chocolate cake (to fill a 9-x-13-inch pan), or 1 box chocolate cake mix
1/2 cup chopped nuts
1/2 cup shredded coconut
8 ounces cream cheese, softened to room temperature
1 stick butter, softened to room temperature
1 (16-ounce) box powdered sugar
2 to 3 TABLESPOONS vanilla

Grease and flour a 9-x-13-inch pan. Preheat oven to 375° F. Sprinkle nuts evenly over the bottom of the pan, then sprinkle on the coconut . Make the chocolate cake batter and pour it over the nuts and coconut; set aside.

Do not place the cake in the oven yet! In a mixing bowl, cream together the softened cream cheese and butter until smooth. Add the powdered sugar and just enough of the vanilla to make the mixture thicker than the batter -- similar to a cream cheese frosting. Distribute the cream cheese mixture over the cake batter by dropping teaspoonfuls over the surface and spreading it as evenly as possible.

Bake in a preheated oven for approximately 30 to 35 minutes, or, if necessary up to 40 or 45 minutes. (Baking time will vary, depending on the oven and pan used.) Remove the cake from the oven and allow it to sit at least 2 to 3 hours before serving.

 

 

APPLESAUSE CAKE 2     > Back to Top <
(NO SUGAR)

3 eggs
1 cup unsweetened applesauce
1/4 cup vegetable oil
1 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1-1/2 cups ground almonds
2 McIntosh apples, peeled and minced
1 (8-ounce) package cream cheese
3 tablespoons sugar free apple butter
2 tablespoons frozen apple juice concentrate, thawed

Preheat oven to 350° F (175 degrees C). Grease and flour one 9 inch square baking pan.

Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate.

Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.

Pour the batter into the batter into the prepared pan and bake at 350° F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting.

Carefully slice the cake in half horizontally, spreading with half the icing, put other half of cake on top and frost top, sprinkling the top with some chopped almonds.

To Make Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the remaining apple butter and apple juice concentrate. Makes 1 -9 inch square cake

 

 

PISTACHIO PUDDING CAKE     > Back to Top <

1 box yellow cake mix
2 boxes (3-1/2-ounce size) pistachio instant pudding
1/2 cup water
1/2 cup milk
1 stick (1/2 cup) butter or margarine, softened
5 eggs

Preheat oven to 350° F. Blend in all ingredients, in large mixing bowl, on LOW speed until moistened. Mix at MEDIUM speed for 2 minutes. Pour batter into pan(s) and bake immediately. Bake at 350° F (325° for dark pans) in greased & floured pans.

two 9"....................40 to 45 minutes
9" X 13"..........................45 to 50 minutes
Bundt or tube (12 cup) 50 to 60 minutes

 

 

 

HONEY BUN CAKE     > Back to Top <

1 (18.25-ounce) box yellow cake mix
3/4 cup vegetable oil
4 eggs
8 ounces sour cream
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract

Preheat oven to 325° F.
Put cake mix, oil, eggs, and sour cream in a large mixing bowl. Stir by hand approximately 50 strokes or until most large lumps are gone. Pour one-half of the batter into an un-greased glass 9 X 13-inch cake pan. Sprinkle the brown sugar and the cinnamon on top of the batter in the cake pan. Pour or spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

Bake at 325° F for 40 minutes. Pour icing over top of cake while it is still fairly hot. Cake is served warm or reheated in the microwave. Tastes wonderful if served with a small scoop of vanilla ice cream.

To Make Icing: Whisk together until smooth the powdered sugar, milk, and vanilla. Use right away to ice warm cake. Makes 1 - 9x13-inch cake

 

 

 

LUNAR RHUBARB CAKE     > Back to Top <

Batter:
1/2 cup butter
1-1/2 cups sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped, 2" pieces
1 Tablespoon flour

Topping:
1/4 cup butter
2 teaspoon cinnamon
1 cup brown sugar

Batter: Cream butter and sugar until smooth and creamy; beat in egg and vanilla. Sift together flour, soda and salt. Add to creamed mixture alternately with buttermilk. (3 dry and 2 liquid) Toss rhubarb with flour and gently mix into batter. Place in 9  x 13-inch pan. Topping: Blend ingredients and sprinkle evenly over batter. Bake at 350° F for 45 minutes. Cake should be browned, risen and coming away from the sides of the pan.

 

 

WISCONSIN CRANBERRY CAKE     > Back to Top <

1-1/2 cups quartered cranberries
1 cup chopped dates
3/4 cup chopped pecans
1 Tablespoon vanilla
2-1/2 cups flour
1/2 cup butter
1-3/4 cups plus 2 Tablespoons sugar
2 eggs
2 Tablespoons grated orange rind
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2/3 cup orange juice

Combine cranberries, dates and nuts; sprinkle with vanilla, toss with 1/2 cup flour and set aside. Cream butter and 1-1/4 cups of the sugar; add eggs, one at a time, beating well after each addition. Stir in orange rind.

Combine remaining 2 cups flour, soda, baking powder and salt; add to creamed mixture alternating with buttermilk, beating well after each addition. Fold in reserved cranberry mixture and pour into a buttered and floured tube pan. Bake in preheated 350° F oven for 1 hour. Cool 15 minutes. Heat remaining 2/3 cup sugar with orange juice; make sure sugar is dissolved. Invert cake from pan onto wire rack. Pour orange juice mixture over cake, be sure to cover top and sides, catching drippings and pouring Back over cake. Cover and refrigerate at least 10 hours.

Note: This cake can be baked up to a week ahead of serving. In addition, I have had better success with a tube pan, rather than a Bundt pan. Found the cake much easier to remove from a tube pan.

 

 

 

POOR MAN'S RAISIN CAKE     > Back to Top <

1 cup raisins
1 cup sugar
1 cup margarine
2 teaspoons ground cloves
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups water
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

In a saucepan combine raisins, sugar, margarine, cloves, salt, nutmeg and water and cook about 3 minutes. Let cool. Add all remaining ingredients and mix well. Pour into greased and floured 9x13-inch baking pan. Bake at 350° F for 25 minutes or until done. Frost as desired.

 

 

EZ CREAMY FROSTING     > Back to Top <

1 small package instant pudding, any flavor
1/4 cup powdered sugar
1 cup cold milk
8 ounces Cool Whip

Combine all ingredients except powdered sugar. Stir together then add powdered sugar and blend until of spreading consistency.

 

 

 

APPLE BUTTER CAKE     > Back to Top <

2-1/4 cup plain flour
1-1/2 cup apple butter
1-1/4 cup sugar
2/3 cup shortening
1/3 cup milk
2 eggs
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup dark seedless raisins
1/2 cup walnuts, chopped

Preheat oven to 350° F. Grease and flour a 13 x 9 inch baking pan or 3 coffee cans. Into large bowl, measure all ingredients except raisings and nuts.

With mixer at low speed, beat until well-mixed, constantly scraping bowl with spatula. Beat at high speed for 3 minutes, occasionally scraping bowl. Stir in raisins and nuts. Pour batter into pan or divide equally between coffee cans. Bake for 40 to 45 minutes (longer for coffee cans). Check for doneness by inserting toothpick in center until toothpick comes out clean. Cool cake in pan or on wire rack.

NOTE: Adjust spices according to spices in apple butter. (Can also be baked in 2 loaf pans.)

 

 

 

CHOCOLATE BANANA SNACK CAKE     > Back to Top <

1-2/3 cup flour
1 cup firmly packed brown sugar
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/3 cup oil
1 teaspoon white vinegar
3/4 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup semi-sweet chocolate chips

Stir together flour, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Add banana. Pour batter into greased and floured 8-inch square pan. Sprinkle chocolate chips over top. Bake at 350° F for 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into squares. Serves 8.


 

 

ST. LOUIS GOOEY BUTTER CAKE     > Back to Top <

1 box yellow cake mix
1 stick (1/2 cup) margarine, melted
3 eggs
1 box powdered sugar
1 (8-ounce) package cream cheese

Mix together cake mix, melted margarine & 1 of the eggs. Press into 13 x 9 x 2-inch buttered pan. Beat together the remaining ingredients until smooth. Pour over "crust". Sprinkle a little more powdered sugar over the top (You may also use some cinnamon & pecans or dot cherry or apple pie filling on top.) Bake at 350° F (325° for glass) degrees for 40-45 minutes.

 

 

FUDGE FROSTING 1    > Back to Top <

3 ounces Icing Sugar (think this is called powdered sugar in USA?)
1 and a half ounces butter (or butter substitute)
2 ounces caster sugar
1 ounce cocoa powder
2 tablespoons water

Sieve icing sugar and cocoa powder into a bowl. Put butter, caster sugar and water into a saucepan and bring to the boil. Pour in the bowl and beat all the lumps out Leave to cool. If you pour the icing over the cake when it is still quite runny, you will get a smooth coating. If you leave it cooling until it gets thick and then beat it, you will get a more fudge-y icing. "Best wishes from an English cook!"

 

 

OKLAHOMA CRUDE     > Back to Top <

2 sticks melted butter (1 cup)
1 teaspoon vanilla
2 cups sugar
1-1/2 cup flour
4 eggs
1-1/2 cup pecans
2 Tbs. Cocoa
1 cup coconut
1 jar marshmallow cream

ICING: 1 stick of butter (1/2 cup)
1/2 cup cocoa
1 box powdered sugar
1/2 cup milk

Mix all cake ingredients and pour into a greased and floured 13 x 9-inch pan. Bake at 350° F for 30 minutes. While cake is hot spread the marshmallow cream on it. Then add the icing.

ICING: Bring to a rolling boil the butter , cocoa, and milk; add the powdered sugar and beat until smooth. Can be spread on hot or cooled cake.

 

 

OLD-FASHIONED FUDGE FROSTING     > Back to Top <

3 cups sugar
2/3 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1 tablespoon plus 1-1/2 teaspoons light corn syrup
1-1/2 cups milk
4-1/2 tablespoons butter
3/4 teaspoon vanilla extract

Stir together sugar, cocoa and salt in heavy 4-quart saucepan; add corn syrup. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.

Boil without stirring to 232°F. on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. (Bulb of thermometer should not rest on bottom of saucepan.) Remove from heat.

Add butter; do not stir. Cool at room temperature to 110°F. (lukewarm). Add vanilla. Beat only until thick enough to spread and holds its shape. Makes enough frosting for filling, top and sides of two 9-inch cake layers. If mixture tends to harden during spreading, add 1 to 2 tablespoons light cream to soften.

 

 

FUDGE FROSTING 2    > Back to Top <

1/4 cup vegetable oil
1/4 cup powdered cocoa
1/4 cup water
1 pound powdered sugar
1 teaspoon vanilla

Combine oil, cocoa and water in a medium sauce pan over low heat, stirring constantly, until mixture just starts to thicken. Do NOT boil. Remove from heat. Blend in sugar and vanilla. If too thick to spread, add more water a few drops at a time.

 

 

 

 

SHALOM FROM SPIKE & JAMIE

 

 

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