Cakes

[patm099]

White Mayonnaise Cake

1 cup golden raisins
1 cup boiling water
1 tsp baking soda

Pour boiling water over raisins and soda. Let set until cool.

In a bowl, mix:

2 cups flour
1 tsp baking soda
1 cup mayonnaise
1 cup chopped nuts

Add raisin mixture and mix well. Pour into a greased 9 X 13"pan. Bake at 350 degrees for 45 minutes. Serve with a lemon sauce.

[BetK]

Barcardi Rum Cake

CAKE:
1 Cup chopped pecans or walnuts
1 pkg (2-layer) yellow cake mix
1 pkg Jell-O vanilla instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Barcardi Dark rum

SYRUP:
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup Barcardi Dark rum

Sprinkle nuts in the bottom of greased and floured 10-inch tube pan

Combine cake mix, pudding mix, 1/2 cup water, eggs, oil, 1/2 cup rum in large bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan . Bake at 325 for 1 hour. Cool in pan 15 minutes before inverting onto serving plate.

Meanwhile , make syrup by combing sugar, butter and 1/4 cup of water in saucepan. Cook and stir until mixture comes to a bowl. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring to boil. Invert cake onto serving plate and prick holes into the top. Carefully soon syrup over top of warm cake.

BetK

[BetK]

Apricot Brandy Cake

1 pkg yellow cake mix
1 pkg instant lemon pudding
3 eggs
2-3 lemons zested and juiced
2/3 cup apricot brandy
water for thinning
1 cup powdered sugar

Mix all together except powdered sugar
Bake in buttered floured bundt pan 45 minutes at 350º degrees.
Ice with powdered sugar and apricot brandy glaze (mix till smooth and pour over warm cake.

BetK

[BetK]

Peach Schnapps Cake

1 (18.25 ounce) box white cake mix
3/4 cup water
1 egg white
1 small box vanilla instant pudding mix
1/2 cup peach Schnapps

Put cake mix, water, egg white, pudding mix and peach Schnapps in a mixer bowl. Beat at high speed until the batter is thick and smooth.
Pour batter into a 13 x 9-inch baking pan, and bake at 350 degrees F for about 25 to 30 minutes.

Cool cake in pan for 10 to 15 minutes, then frost.

Frosting
1/2 cup peach Schnapps
1/4 cup (1/2 stick) butter
1/2 cup orange juice
2 1/2 cups confectioners' sugar
Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.

BetK

[BetK]

Rum Cake (with apricot or peach nectar)

1 yellow cake mix
4 eggs
3/4 cup oil
6 oz. can apricot or peach nectar
small pkg. instant vanilla pudding
1 stick (1/2 cup) margarine
2/3 cup sugar
1/2 cup rum

Preheat oven to 325. Flour and grease a bundt pan.

Mix cake mix, eggs, oil, nectar and pudding mix. Blend well. Put in pan and bake for 50 minutes or till done.

Melt margarine in small saucepan and add sugar and rum. Simmer for a few minutes. Don't let it get thick.

When cake comes out of oven, spoon rum mixture over cake in pan. Let cool in pan for 10 minutes. When cool dust with powdered sugar.

BetK

[Aline]

Marble Cake

(2 loaves)

3 cups all-purpose flour
3 tsp baking powder
pinch of salt
1/4 lb plus 4 tbsp butter
1-1/2 cups sugar
3 large eggs
1 cup milk
1/2 cup molasses
1-1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger


Preheat oven to 350 F.

Sift together flour, baking powder and salt. Set aside.

Cream butter and sugar. Beat in eggs, 1 at a time. Add flour mixture alternately with milk. Beat batter for 30 seconds.

Pour half of batter into a bowl. Stir in molasses and spices. Pour light and dark batters alternately into 2 lightly-floured well-greased loaf pans. Bake for 45 minutes, or until done. Cool. Frost, if desired.

[Aline]

Angel Cake

(12 to 16 servings)

1 cup sifted cake flour
1-1/2 cups superfine sugar
1-1/4 cups (10 to 12) egg whites, at room temperature
1-1/4 tsp cream of tartar
pinch of salt
1 tsp vanilla extract
1/4 tsp almond extract


Preheat oven to 325 F.

Sift flour 4 times with 1/2 cup of sugar.

Beat egg whites until foamy. Add cream of tartar and salt and beat until soft moist peaks form when beater is withdrawn.

Add remaining sugar, about 2 tbsp at a time, beating it in after each addition. Add vanilla and almond extract.

Sift about 1/4 cup of flour-sugar mixture at a time over the meringue and cut and fold it in just until no flour shows.

Turn into an ungreased 10-inch tube pan and bake about 1 hour. Invert pan and let cake cool in pan.

[Aline]

Fat-Free Chocolate Cake

1-1/4 cups all-purpose flour
1 cup granulated sugar
½ cup cocoa, sifted
¼ cup cornstarch
½ tsp baking soda
½ tsp salt

4 egg whites (large)
1 cup water
½ cup dark corn syrup

Measure first 6 ingredients into medium bowl. Stir. Make a well.

Place egg whites, water and corn syrup in separate medium bowl. Whisk to mix. Pour into well. Stir until smooth. Turn into greased 9x9-inch pan.

Bake in 350 F oven for about 30 minutes until wooden pick inserted in center comes out clean. Cuts into 16 pieces.

1 piece contains: 138 calories; 3g protein; 0.3g total fat; 33g carbohydrate; 149mg sodium; 2g dietary fiber

[b-man]

Chef Jean’s Apple Cake with Caramel Sauce

Makes 12 servings

Ingredients:

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 cups coarsely chopped Granny Smith apples, UNPEELED
1 cup walnuts
2 teaspoons vanilla

Caramel Sauce:

1 cup butter
2 cups light brown sugar
1 cup heavy cream



Preheat oven to 325 degrees F. Butter and flour a 10 inch Bundt pan.

Using an electric mixer, blend together the oil and sugar in a large bowl. Add eggs, 1 at a time, beating well after each addition.

Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating thoroughly. The batter will be very stiff.

Fold the apples and walnuts into the batter with a spatula, then stir in the vanilla. Spoon batter into prepared pan.

Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean. Place pan on a rack; let cool for about 1 hour.

To Make Caramel Sauce:

Melt butter in a heavy-bottomed saucepan set over medium heat. Stir in brown sugar. When sugar dissolves, add the cream, whisking to form an emulsion.

Gently turn cake out onto a plate. Pour about 1/2 cup of the warm sauce over the cake to form a glaze. Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.

The sauce keeps well in frig, but it should be reheated before serving.



B-man

[b-man]

Faree cake


Ingredients:

2 cups flour
1/2 cup white sugar
2 teaspoons baking powder
pinch salt
1 large egg
250 gm (8-1/2 oz) butter (or margarine)
Vanilla essence
Apricot jam

Cream butter and sugar well.

Beat egg and vanilla essence and add.

Sieve flour, salt and baking powder and stir in. Mix well.
Put 2/3 in a greased sandwich tin. Add layer of apricot jam and grate the remainder 1/3 on top.

Bake at 350 deg F for 40 minutes.

Dust with icing sugar when cool.

B-man

[Aline]

Hot Frosted Gingerbread

1/2 cup shortening
1/2 cup strong hot coffee
2 eggs
1/2 cup sugar
1/2 cup molasses
1-1/2 cups sifted flour
2 tsp baking powder
1 tsp powdered ginger
1 cup confectioners' sugar
4 tbsp cream
1/2 tsp vanilla


Melt shortening in hot coffee.

Beat eggs and stir in sugar and molasses. Add shortening and coffee. Sift flour with baking powder and ginger and add. Mix well and spread 1/2 inch deep in greased pan. Bake 25 minutes in moderate oven (350).

Mix remaining ingredients and spread on hot gingerbread.

Makes 1 (8-inch) cake.

[Aline]

Sweetpotato Cake

1-1/2 cups sifted flour
2-1/2 tsp baking powder
1/3 cup shortening
2 eggs, well beaten
1 cup hot mashed sweetpotatoes
3/4 cup sugar
1/4 tsp salt
1 tsp nutmeg or cinnamon
1/2 cup milk
2 tbsp lemon juice


Sift flour and baking powder together.

Add shortening and beaten eggs to potatoes while still hot; add sugar, salt and nutmeg. Beat thoroughly. Add flour and milk alternately in small amounts, beating well after each addition. Add lemon juice.

Pour into greased loaf pan and bake in slow oven (325 F) for 60 to 65 minutes. Makes 1 (8x4 inch) cake.

[b-man]

Root Beer Cake

Cake:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 cup root beer (do not use diet)
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract

Frosting:

6 tablespoons root beer
1 1/4 cups confectioners' sugar
1/4 cup ( 1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract

Heat oven to 350 degrees. Grease an 8-inch springform pan.

For cake, sift together the flour, baking soda and salt; set aside.
Put 1 cup root beer in a small saucepan; boil, uncovered, until it is
reduced to 1/2 cup, about 5 minutes. Cool to lukewarm.

Beat brown sugar and butter in large bowl of an electric mixer on
high speed until light and fluffy, about 2 minutes. Add the eggs, one
at a time, mixing well after each addition. Stop the mixer and add
the reduced root beer and vanilla. Mix just to combine. Fold in the
dry ingredients with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in
the center comes out clean, 45 to 50 minutes. Cool 5 minutes. Poke
holes all over top with a toothpick. Brush with about 3 tablespoons
of the root beer. Remove the sides from the pan and cool cake
completely.

For frosting, mix remaining 3 tablespoons root beer, confectioners'
sugar, butter and vanilla in a small bowl to make a thin frosting.
Spread over top of cooled cake, letting it drip down the sides.

B-man

[b-man]

Triple Chocolate Cake


Ingredients:

One small box of chocolate pudding and pie filling (the kind you
cook, not instant)
2 cups of milk
1 chocolate cake mix (I use one with pudding in the mix)
1/3 cup oil
One 12 ounce package of chocolate chips
1/3 cup of nuts (I usually use walnuts)

Make the pudding as instructed on the package. As soon as it starts
to boil, remove from heat and add the dry chocolate cake mix and the
oil. Stir together until mixed.

Pour into greased 9 x 13 x 2 cake pan. Top with chocolate chips. Bake
at 350 degrees for 35 minutes. Remove from the oven. Top with
chocolate chips.


B-man

[patm099]

Texas Tornado Cake

2 tsp baking soda
1 1/4 cups sugar
2 cups fruit cocktail, undrained
2 cups flour
2 eggs, lightly beaten
1 cup black walnuts, chopped
1/2 cup brown sugar, packed

Mix together the above ingredients (except nuts and brown sugar) and pour into a greased/floured 9 X 13 pan. Mix brown sugar and nuts together and sprinkle on the batter. Bake for 40-45 minutes @ 325 degrees. Ice while hot using the following icing.

Icing:
1 stick butter
1/2 cup evaporated (canned) milk, undiluted
3/4 cup sugar
1 cup flaked coconut

Bring to a boil first three ingredients; boil for two minutes. Remove from heat and add coconut. Spoon icing over hot cake (soon as it comes out of the oven).

[b-man]

CAKE PAN SIZES

A recipe, calling for 2 to 2 1/2 cups of flour can be baked
in the following pan sizes.

4 (6 x 3 x 2-inch) mini pans
12 muffins (2 1/2 x 1 1/4-inch)
2 (8 x 4-inch) loaf pans
1 (9 x 5-inch loaf pan
1 (10-inch) springform pan
1 (10-inch) tube, kugelhopf, or decorative mold
2 (10-inch) deerback loaf pans
1 (9 x 13-inch) baking pan
2 (8 x 8-inch) baking pan
2 (10-inch) layer pans
1 (10-inch) fluted deep quiche pan
2 (1 1/2-quart) soufflé dishes
1 (8 x 12-inch fluted baking pan
2 (3-cup) heart molds

B-man

[yurisabri]

COCA-COLA CAKE

2 c. cake flour

2 c. sugar

2 sticks butter

1 c. Coca Cola

1/2 c. buttermilk

2 eggs

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

1 1/2 c. mini marshmallows

Put flour and sugar in large bowl. Mix Coca Cola and cocoa; heat to a boil. Pour over flour and sugar and mix well with wooden spoon, do not use mixer. Add all other ingredients and mix well. Add marshmallows last. They will float on top. Put in 9 x 13 inch floured pan. Bake at 350 degrees for 45 minutes. Put icing on cake 10 minutes after it cools.

CAKE ICING:

1 stick butter

2 tbsp. cocoa

1/3 c. Coca Cola

1 (16 oz.) box powdered sugar

1 tsp. vanilla

Heat to boiling point: butter, cola and cocoa. Pour over powdered sugar and add vanilla. Mix and spread after cake cools
[b]

[b-man]

Pumpkin Cheesecake


Ingredients:

Crust
1 1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8-inch springform pan. Bake for 5 minutes at 350 degrees F. Set aside.

Combine cheese, sugar and vanilla in large bowl; mix until smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut with dental floss. Serve with whipped cream.


B-man

[b-man]

Streusel-Topped Pumpkin Cheesecake


Ingredients:

Beat:
2 (8 ounce) packages cream cheese, softened
6 tablespoons granulated sugar
1 teaspoon vanilla extract

Add:
2 eggs

Spread mixture over bottom of 3 pre-bought graham cracker crusts.

Mix together:
4 eggs, slightly beaten
2 cup canned pumpkin
2/3 cup granulated sugar
1 teaspoon pumpkin pie spices
1 (12 ounce) can evaporated milk

Spoon pumpkin mixture over cheese mixture. Run knife side-ways through the two layers to marbleize. (Just enough to make thick swirls of cheese through the pumpkin.) Be careful not to break through the graham crusts. Bake 1/2 hour at 350 degrees F. Pull pies out of oven and add the streusel mix on top.

Blend streusel mix:
1/2 cup brown sugar
4 tablespoons flour
4 tablespoons butter
1 1/2 cups chopped nuts*

Return to oven for another 30 minutes or until knife is inserted and comes out clean. Let cool. Take one to dinner, keep one for home, and give one to your neighbor or co-worker.

* Pecans are best, but walnuts are good too.


B-man

[b-man]

Chocolate Cheesecake

A chocolate cheesecake is an impressive alternative to a vanilla cheesecake. This recipe calls for a walnut and graham cracker crust but you could use chocolate cookies if you prefer and leave out the nuts. Fresh berries are delightful with chocolate cheesecake but we chose to drizzle this cheesecake with chocolate syrup as we did with our Turtle Cheesecake.

You will need a nine or ten-inch springform pan for this recipe. The cheesecake pictured was baked and served in a nine-inch glass-base springform pan.

For the crust

2 cups crushed graham crackers
1/2 cup finely chopped walnuts
2 tablespoons sugar
5 tablespoons butter, melted

For the filling

3 8-ounce packages of cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
4 ounces semi-sweet baking chocolate, melted

For the topping

Chocolate ice cream syrup


1. Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.

2. Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.

3. With your mixer on the low setting, drizzle in the melted chocolate and mix until combined. (If your filling is too cold, some of the chocolate may set up leaving chocolate flecks in the filling. That’s okay; the cheesecake will not be compromised and the flecks are actually quite attractive.)

4. Pour the cream cheese filling into the crust. Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just barely jiggly. Because it is not as thick, a ten-inch cheesecake will bake more quickly than a nine.

5. Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.

6. Prior to serving, drizzle the cheesecake with chocolate syrup.


B-man