Cakes

[Kitchen Witch]

Cherry Bundt Cake

1 cup candied cherries
2/3 cup all purpose flour
1/3 cup butter
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup cake flour
1 tsp. baking powder
1/3 cup milk

Icing:
1 cup powdered sugar
1 Tbs. butter
2 Tbs. water
red food color


* Preheat oven to 350 F.
* Grease an 8 inch bundt tin.
* Dust with flour, then shake any excess.
* Cut cherries in half and toss them in flour.
* In a mixer cream butter and sugar until creamy and light.
* Add eggs, then vanilla.
* Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
* Stir in cherries.
* Pour into tin and smooth surface.
* Bake for 35 min or until toothpick comes out clean of the center.
* Let cool in mold for 10 min before unmolding.
* For the glaze, stir all ingredient over a hot water bath or double boiler until smooth.
* Pour over cake.

[Kitchen Witch]

Moist Almond Cake


18 oz butter
18 oz sugar
18 oz self rising flour (1 cup flour + 1 ¼ tsp baking powder)
½ tsp salt
9 eggs

Simple Syrup:
2 cup water
2 cup sugar
8 drops rum and butter flavoring

Topping:
2 cups heavy cream
½ cup powdered sugar
1 tsp almond extract
toasted flaked almonds

* Cream butter and add sugar.
* Cream together until light and fluffy.
* Add the eggs and beat together thoroughly.
* Sieve flour and salt into bowl.
* Add the creamed mixture, folding in gently.
* Put into a greased ring mould.
* Bake at Gas Mark 5 (190C)(375F) for 25-30 minutes.
* Turn out and allow to cool.
* For the simple syrup add all ingredients into a sauce pan and bring to a boil.
* Once sugar has completely dissolved, pour syrup into cake mold and replace cake.
* Allow cake to soak up the syrup completely.
* Once cake has soaked up the simple syrup, remove from cake mold.
* "Ice" with whipping cream.
* Sprinkle with toasted almonds.
* Serve

[ladyseville]

Strawberries 'n' Cream Cake

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups plus 6 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon baking powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
3 cups flour
2 pints strawberries, hulled
1 1/2 teaspoons cornstarch
1 teaspoon fresh lemon juice
8 ounces mascarpone cheese
1 pint heavy cream

Preheat the oven to 350°. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.

Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.

Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.

Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.

Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.

[ladyseville]

Chocolate Whiskey Cake

1 cup unsweetened cocoa powder
1 1/2 cups strong brewed coffee
1/2 cup whiskey
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch pieces
1 cup granulated sugar
1 cup brown sugar
1 cup mini chocolate chips
2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
3 large eggs plus one egg white
2 teaspoons pure vanilla extract

Position a rack in the center of the oven and preheat to 325°. Butter a 10-inch springform pan, dust with 2 tablespoons cocoa powder and place on a baking sheet.

In a saucepan, whisk together the coffee, whiskey, butter and 3/4 cup cocoa powder over low heat. Whisk in the granulated and brown sugars. Let cool. In a small bowl, toss the chocolate chips with 1 tablespoon cocoa powder.

In a bowl, combine the flour, baking soda, salt, pepper and cloves. Whisk the eggs, egg white and vanilla into the cooled coffee-chocolate mixture. Whisk in the flour mixture. Fold the cocoa-dusted chocolate chips into the batter.

Pour the batter into the prepared pan and bake until a toothpick comes out just slightly moist, about 1 hour. Let cool. Dust with the remaining 1 tablespoon cocoa powder before serving.

[Kitchen Witch]

Chocolate Caramel Pecan Cake
A rich dessert that chocolate lovers will fall for.


Cooking spray for baking (with flour)
1 box chocolate cake mix
3 egg whites
1-1/4 cups water
1/2 cup unsweetened applesauce
12 oz fat free caramel apple dip
1 cup chopped pecans
3 tbsp powdered sugar



Preheat oven to 350*F.
Spray a springform pan with cooking spray, preferably the kind with flour for baking.
Mix cake mix, egg whites, applesauce, and water.
Pour half the cake mixture into the pan.
Bake 15 min or until done.
When done, top with caramel dip.
Pour remaining cake mixture on top of caramel and top with pecans.
Bake 25 minutes or until done.
When cool, remove from pan and dust with powdered sugar.

[Kitchen Witch]

Rhubarb Shortcake

4 cups rhubarb
3/4 c Splenda
1 teas. baking powder
3 tbls. Smart Balance light margarine
1 cup flour
1/2 cup skim milk
1 cup Splenda
1 tbls. cornstarch
1/4 teas salt
1 cup boiling water



Place rhubarb in 8"x11" pan. Cream sugar and margarine. Mix flour, baking powder and salt. Add milk and flour mixture to creamed mixture. Spread in pan. Combine 1 c. splenda, 1 tbls. corn starch and salt. Sprinkle over top. Pour 1 cup boiling water over top. Bake at 350 F oven for 1 hr.

[Southern Belle 2067]

Hi,

Anyone have a Pineapple up-down cake recipe made from scratch? I went to the flea market today and got an old cast iron skillet badly rusted but not pitted for $5.00 because it was rusted our friend will get the rust off as he has the tools to do it right. I will wash it very good and season it in the oven at a low temp. for several hours. I was going to buy a new one and pay about $30.00 for it. My friend got one at the flea market but she had to get the rust off of hers with a wire brush then to only to find it was badly pitted.

I may have to season it twice for good measure.

Thanks for the recipe it you can offer one. Oh yes, if I use a cake mix can I use the whole box with the pineapple up-side down cake, if so do I follow the cake box recipe or delete or add anything I am very confused about the cake mix. I use to make these all of time but can't find any recipes I have here Oh I have found some but they aren't the same that I used years ago.

Thanks again!!!

[Kitchen Witch]

SKILLET PINEAPPLE UPSIDE DOWN CAKE


1/2 stick butter
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1 (15-1/2 ounce) can pineapple slices (undrained)
3 eggs, separated
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 or 7 Maraschino cherries.

Heat oven to 375 degrees. Melt butter in a 9-inch cast -iron skillet. Add brown sugar and pecans to the skillet and mix well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice. Set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and set skillet aside. Beat egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour, baking powder and salt. Add this to egg mixture. Stir in reserved pineapple juice.
Beat egg whites (at room temperature) until stiff peaks form and fold into flour mixture.

Bake for 30 to 35 minutes. Immediately invert cake onto a serving plate. Place cherries in centers of pineapple rings.

Note: Iron skillet will be VERY hot when it comes out of oven. Wear heavy insulated mitt to remove.



OLD-FASHION PINEAPPLE UPSIDE DOWN CAKE


1/2 c. butter or margarine, softened
3/4 c. brown sugar, packed
1 can (8 oz.) sliced pineapple,
drained
9 maraschino cherries
3 eggs, separated
1 c. sugar
1 c. all-purpose flour
1/4 tsp. salt
1/4 c. plus 1 tbsp. water
1 tsp. vanilla extract


Cream butter; gradually add brown sugar, beating until light and
fluffy. Spread creamed mixture evenly in a 9 inch cast iron
skillet. Arrange pineapple and cherries evenly over mixture. Beat
egg yolks until thick and lemon colored. Gradually add sugar,
beating well. Combine flour and salt; add to yolk mixture
alternating with water, stirring well after each addition. Stir in
vanilla. Beat egg whites (at room temperature) until stiff peaks
form; fold into batter. Spoon batter evenly over pineapple slices
in skillet. Bake at 350 degrees for 50 minutes or until wooden pick
inserted in center comes out clean. Cool 30 minutes in pan and invert
cake onto serving plate. One 9 inch cake.

I hope this helps!

[Southern Belle 2067]

Thanks KW,

Your second cake is the one I always used. Just hope it will work in a 10.9 skillet. I've got an 8 cast iron skillet to, Thanks again.

Got to get ready to go to Sunday School and church as we haven't been for a very long time as you know the hubby has been sick for so long.

LOL

[Kitchen Witch]

Enjoy Southern Belle - I have one pan that I like to use for pineapple upside down cakes - it bakes them perfectly - I prefer that pan over the cast iron.
I just have to double the recipe for it! LOL

The 8-inch should work just right for you though!

Tell hubby that I hope he gets better soon - he's been through so much (and he has put you through so much as well)!

KW

[Kitchen Witch]

WARM CHOCOLATE ORANGE CAKE

Yield: 10

10 large, grade AA egg
14 oz bittersweet chocolate
14 oz unsalted butter
10 oz super fine sugar
4 oz cake flour
1/4 cup chopped candied orange peel
1/4 Tsp Chinese five-spice powder
4 oz granulated, pure cane sugar (for coating)
2 oz unsalted butter (for coating)
10 to 15 strips candied orange peel

Sift cake flour, five-spice powder and sugar in a container. Cut chocolate
and, place into a large mixing bowl. Place 1 qt of water in a saucepan and
bring to a boil. Melt chocolate over hot water bath, stir occasionally until
just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine
sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2
bowls and add the yolks to the creamed butter and sugar mix while mixing on
high. In another bowl with a whip attachment whip egg whites to a firm peak.
Fold cooled melted chocolate into the butter egg mixture and in 3 batches
each fold in the flour mixture and egg whites until incorporated into the
chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then
dust with sugar. Fill each cups with 1" tall of batter. Cover and store at
room temperature until ready to bake.

To bake the chocolate cake:
Heat oven at 350?F degree with fan on for at least 10 minutes.
Bake chocolate cake uncovered for 8 minutes.
Rest for 2 minutes before unmolding the cake.
Garnish with candied orange peel.

[Kitchen Witch]

Bittersweet Chocolate Torte

6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener
or apricot spreadable fruit
2 teaspoons instant espresso coffee crystals
1 egg yolk
1 teaspoon vanilla
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener
or 1-1/2 cups Equal® Spoonful?
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Instructions:
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.

Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350oF oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate.

[Southern Belle 2067]

Originally Posted by Kitchen Witch

WARM CHOCOLATE ORANGE CAKE

Yield: 10

10 large, grade AA egg
14 oz bittersweet chocolate
14 oz unsalted butter
10 oz super fine sugar
4 oz cake flour
1/4 cup chopped candied orange peel
1/4 Tsp Chinese five-spice powder
4 oz granulated, pure cane sugar (for coating)
2 oz unsalted butter (for coating)
10 to 15 strips candied orange peel

Sift cake flour, five-spice powder and sugar in a container. Cut chocolate
and, place into a large mixing bowl. Place 1 qt of water in a saucepan and
bring to a boil. Melt chocolate over hot water bath, stir occasionally until
just melted, turn off heat and keep warm. Place 14 oz butter and 10 oz fine
sugar in the mixer, cream on high speed until fluffy. Separate eggs into 2
bowls and add the yolks to the creamed butter and sugar mix while mixing on
high. In another bowl with a whip attachment whip egg whites to a firm peak.
Fold cooled melted chocolate into the butter egg mixture and in 3 batches
each fold in the flour mixture and egg whites until incorporated into the
chocolate butter mixture. Coat inside of 8 aluminum cups with butter, then
dust with sugar. Fill each cups with 1" tall of batter. Cover and store at
room temperature until ready to bake.

To bake the chocolate cake:
Heat oven at 350?F degree with fan on for at least 10 minutes.
Bake chocolate cake uncovered for 8 minutes.
Rest for 2 minutes before unmolding the cake.
Garnish with candied orange peel.

Hi, I made this cake last night it is very gooood!!! Been meaning to ask you can I copy recipes out of magazines and post them to the site? Also can I copy recipes out of cookbooks? And last is Recipzaar.com your sister web site? My friend is fixing my cast iron skillet.

Oh yes can I use a boxed cake if I'm in a hurry and what changes would I have to make for the Pineapple up-side down cake as it for two 8 or 9" cakes would that work for me using a 10.9" skillet I will have company this week-end also a church social. Let me know o.k.? Also have you ever used orange zest in the pineapple up-side down cake a neighbor did and it really brought out the flavor it was very tasty.

TTYL

[Kitchen Witch]

Southern Belle - I am so glad you enjoyed the Warm Chocolate Orange Cake. There are many other recipes on this site from magazines, cookbooks and other sites. Our sister site is SendMeRecipes.com - recipezaar is just another recipe site.

You can use a boxed cake mix and your 10.9-inch skillet will be fine. Orange and lemon zest do bring out flavors - you can use that anytime you want.

Prayers go out for your hubbie!

Let us know how your company likes the cakes!

[Southern Belle 2067]

thanks So Much KW.

Will let you know how the cake turns out. It is very hot here sort of early for this heat 95 today, I told every one that May 1st, it would be hot like it was last year and when it's this hot this early we will have a blistering Summer like we did last year.

TTYL

[Kitchen Witch]

geez - our furnace is still running!! We get about 50 during the day but the nights are in the 30's - still ice on the lake. One of these days we will see spring!!!!! The weatherman has advised against trying to plant yet - still too much of a chance for frost.........

[mcgill]

KW, maybe you should come up here and feel how cool it is! We have temperatures only in the high 30's low 40's at the moment. In the summer, though, we have "natural" air conditioning, thanks to the chilly water in the Bay of Fundy! Your weatherman is correct. It's not uncommon to have a frost in June here.

Re: cakes, I think I have a recipe for orange carrot cake, but I have to tell you, it's from a magazine and was a prize-winning recipe. I won't post it tonight; will do when I have more time.

[Southern Belle 2067]

Originally Posted by Kitchen Witch

geez - our furnace is still running!! We get about 50 during the day but the nights are in the 30's - still ice on the lake. One of these days we will see spring!!!!! The weatherman has advised against trying to plant yet - still too much of a chance for frost.........

well I am going to start my tomatoes from seeds this year I will plant peat pots seeds in some big pots until they get big enough to plant in the garden, that is when and if I ever get it tilled up and nemacide put down for nematodes that gnarled the roots of any veggies so that they will not produce properly. My hubbie ordered some tomato trees that will grow 18' and have tomatoes the size of a dinner plate well will see and also some early tomatoes the same size.

Some darn bug is eating the insides buds of my roses and causing them not open get rid of bugs and darn it all there is a new bug to the heck out of them, I will have to call the garden center in the a.m. and see what to use to kill them or I won't have any roses to bloom at all. Sometimes I just feel like say to heck with all of and not grow anything at all but I do love a garden it is so dang hard not to give up each year.

Will let you know about hubbie

TTYL

[Southern Belle 2067]

Geez McGill, what part of the country you in?? Wish I had natural A/C

Southern Belle

[rocksan]

Originally Posted by Mac the Knife

STRAWBERRY BOSTON CREAM PIE


Items Needed:
1 Yellow Cake Mix with Ingredients used to bake it.
1 Large Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
1 Small Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
3/4 cup Sugar
2 Tbsp. Cornstarch
2 Tbsp. White Karo
1 cup Water
3 Tbsp. Strawberry Jello,
Red Food Coloring
2 Quarts of Fresh Strawberries
Dental Floss
Tooth Picks
Cool Whip-Regular or Strawberry Flavored
Pieces of Parchment Paper to surround the cake for a cleaner area.


Bake your favorite Yellow Cake, per instructions on box. Place in a 9X13X2 pan. Bake as per instructions how to on box. When done, allow cake to cool down.

Make 1 Large Box and 1 Small Box of Jello Vanilla Flavored Pudding. You can use Instant or Cooked Brand. Follow as per instructions on how to on each of the boxes.

Next, mix together in a sauce pot:
3/4 cup Sugar
2 Tbsp. Cornstarch

Add:
2 Tbsp. White Karo
1 cup Water

Bring to a boil and let boil for 6 minutes, stirring until clear and thick.

Add:
3 Tbsp. Strawberry Jello, stirring until its dissolved.
Add a few drops of Red Food Coloring if needed or wanted.

Let cool. Clean 2 quarts of fresh strawberries and drain well. Slice to desired thickness.

Once Pudding and Strawberry Sauce have both cooled and thickened, add some of the berries to the sauce.

Turn out cake onto serving plate or cake lid. If you can, place some parchment paper around the outside edge of the cake in case it gets a little sloppy. Slice cake in half with a piece of Dental Floss for an even cut. To do so, cut off a piece that will easily wrap around your cake…use it as a measuring tool…plus about an extra foot on each side. Wrap evenly around your cake and cross extra length to secure cake. Now, just pull on the floss and it will slice the cake the entire way through. If you like, wipe off floss and save for another cake cutter if needed. Once cut, flip the other piece of cake to a clean surface. Make sure that this piece has a flat surface for the top of the cake.

Spread the Vanilla pudding on the one piece of cake. Spread it smooth and to the edges. Place the flat piece of cake onto the top of the pudding piece of cake. Be sure that surface is as flat as possible! Spread some of the Strawberry Sauce onto the top of the cake. Begin to arrange sliced strawberries onto top. The berries will slide, so around the entire edge of the cake, once you place a berry slice there, add a toothpick either into the berry or the cake to stop the berry from sliding. Leave about a half to an inch of the tooth pick out so you can remove them before serving.

Fill the cake in with strawberries. They won’t slide off in the inner parts of the cake, so you won’t need tooth picks for those pieces. Once the top of the cake is covered in berries, add the remaining strawberry sauce to the top of the cake as well, covering the strawberries. Let set overnight in your refrigerator. You can place any extra berries in the sauce and if desired serve on side as well, or eat as a treat.

This is a very heavy and very moist cake. Its heavy from all the goodies in it. If possible, make 1 or 2 days a head so the flavors can marinate better in the cake. The longer it sits, the better it taste! If it can sit long at all. Before serving remove all of the toothpicks. If you like you can pipe Cool Whip around the edge once the toothpicks are removed. Or, if you like, you can serve Cool Whip on the side of the cake. Cut, serve, and ENJOY!

this one is a 5 YUMS UP!

this sounds so yummy, I can't wait. Strawberries don't grow very well in TX but every year we just keep trying.

[Southern Belle 2067]

Hi rocksan,

sounds so yummy I love strawberries myself. I know that they don't grow very well in TX as we use to live there and they don't grow good in AL either. We use to live near Plant City, FL and got fresh strawberries all of the time, believe me I ate my fill then some as I would go there and pick my own.

Will try the cake maybe Wed. night as we are having company.

Have a good evening

[Southern Belle 2067]

Got this recipe from my sister in Wisconsin some years ago. I have revised it some what.


1 angel food cake
1 pint whipping cream
1 can condensed milk 1 cup coconut, grated
1/2 cups sugar
juice of 4 lemons

Break cake into 1 inch pieces, and put one half of them in a 9x13-inch pan. Mix condensed milk, lemon juice and cream which has been whipped. Pour one half mixture over cake pieces. Put remaining pieces of cake in the pan and pour the remaining mixture over the cake. Sprinkle freshly grated coconut over the top. Refrigerate or freeze.

This is really very good on a hot day!!!

[aggiejac]

Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs, beaten
1 ½ cups vegetable oil
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped nuts (pecans, walnuts or hazelnuts, divided use)
2 cups chopped bananas
1 ½ teaspoons vanilla extract

Icing (recipe follows)


Preheat oven to 350 F. Grease 3 (9-inch) round cake pans with butter; dust the bottom and sides with flour. Set aside.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.

Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.

Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top. Makes 10 to 12 servings.

Icing: Combine 2 (8-ounce) packages of cream cheese with 1/2 pound (2 sticks) butter, both at room temperature. Add 2 (16-ounce) boxes of powdered sugar, sifted; beat until light and fluffy. Add 2 teaspoons vanilla extract.

[Southern Belle 2067]

AMBROSIA CAKE

TO MAKE THE CAKE YOU WILL NEED:

1/4 cup pineapple juice
2 large eggs plus 1 yolk
1/2 cup sugar
2 tablespoons unsalted butter
pinch salt
3 cups vanilla butter cream frosting
1 teaspoon zest plus 2 teaspoon orange juice from one orange
1 (9-in.) angel food cake
2 (15 ounce) cans Mandarin orange slices, drained and cut lengthwise
2 cups sweetened shredded coconut toasted
1 (20 ounce) can pineapple slices, drained and cut into half moons

FOR THE PINEAPPLE CURD:

Bring pineapple juice to a boil in saucepan over medium heat. Whisk eggs, yolk, and sugar in medium bowl. Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, 2-3 minutes. Take off the heat, stir in butter and salt, then strain into small bowl. Cover with plastic wrap and refrigerate until thickened, at least 1 hour.

FOR THE ORANGE FROSTING:

One cup vanilla frosting in a bowl. Stir in orange zest and juice.

TO ASSEMBLE:

Cut cake horizontally into 4 ever layers. Place bottom cake layer on a large plate. Spread 1/2 cup orange frosting over cake and top with 20 orange slices. Place next cake layer on top of orange slices and spread with pineapple curd. Top with next cake layer and spread remaining orange frosting and 20 more orange slices. Finish with top layer of cake and coat top and sides with remaining vanilla frosting. Press toasted coconut into sides of cake and decorate with remaining orange slices and pineapple slices. Refrigerate.

This cake takes some time to make but the rewards are fantastic, it is good any time. We love it with hot coffee.

[Southern Belle 2067]

Belle,s Home Made Tipsy Cake

This recipe has been our family for a very long time it was my great-great grand mother's recipe we have had this cake during Thanksgiving and Christmas as it appropriate for the season. But we have had at special occasions. It is a three part recipe and it is very good.

SPONGE CAKE

6 large eggs, separated, room temperature
1-1/2 cups sugar, divided
1/2 tsp salt
1-1/2 cups all-purpose flour, measured after sifting
4-1/2 Tbsp. water
1 tsp. pure vanilla extract
1-1/2 tsp. baking powder
2 cups sherry

Preheat oven to 350*F.


Beat egg yolks until light and fluffy. Sift and gradually add 3/4 cup sugar. Beat high speed until mixture is thick and a creamy yellow. In another bowl beat egg whites at high speed until light. Sift and gradually add remaining 3/4 cup sugar. Fold egg white mixture into egg yolk mixture. Add salt to measured flour in sifter. Fold in flour and water alternately to the egg mixture, start and end with flour mixture. Add vanilla and baking powder. Pour cake batter slowly into an ungreased 10-in. tub pan. Bake on lowest rack of the oven. Bake for 25 to 30 minutes. When cake begins to reach a golden brown and starts leaving the sides of pan, test with a straw in center for doneness.. Remove from oven and invert on cake rack until entirely cold.

Slice through middle of the sponge cake, making two layers. Place each layer on a large platter. Dribble 1 cup Sherry over each and set aside. The next day make a thick boiled custard.


CUSTARD

1-1/2 cups sugar
1/8 tsp. salt
2 Tbsp. all purpose flour
6 large eggs
1 quart milk
2 tsp. pure vanilla extract

Combine sugar, salt and flour. Beat eggs slightly and add dry ingredients, blend well. Heat milk in top of double boiler until warm. Pour 1 cup warm milk into sugar mixture, then pour entire mixture into remaining milk, stirring constantly. Cook until milk coats a spoon and becomes thickened. Remove from heat and add vanilla. For cooling quickly, place top of double boiler over ice and stir until cool. There should not be any lumps; if there are; strain through sieve.

ICING

1 Pint whipping cream, whipped
3 Tbsp. sugar
2 tsp. pure vanilla extract
1 (8-oz) glass apple jelly
1 (8-oz.) can blanched almonds

When ready to serve cake, whip cream and add sugar when it begins to thicken, Add vanilla. To finish cake spread one-half the apple jelly over bottom layer, sprinkle with one-third of the almonds and cover with one-half the custard. Place top layer of the cake over this and repeat the same process. Cover cake with waxed paper and refrigerate until the next day.

Ice with whipped cream and place remaining one-third of the almonds on top. I reserve some of the custard and whipped cream to add to each slice. this cake will keep for a week if you return it to the refrigerator after each serving.

[Southern Belle 2067]

Emerald Velvet Cake

This a good cake to have st. Patrick's day it is easy to prepare and a vivid green. I had this cake for a church function it was gone in no time of coarse I gave them the recipe. This cake is beautiful to look at.

1/2 cup butter
1-1/2 cup sugar
2 large eggs, room temperature
2 Tbsp. powdered cocoa
2 (1/2 oz) bottles green food coloring
1 tsp. salt
2-1/4 cups all-purpose flour, measured after sifting
1 cup buttermilk
2 tsp. pure vanilla extract
1 Tbsp. vinegar
1 tsp. baking soda

Preheat oven to 350*F.

cream butter and sugar until fluffy using medium speed of elect. mixer for 4 minutes. Add eggs and beat 2 minutes on high speed. In a deep bowl put cocoa into green food coloring and make into paste; add slowly to batter. Add salt to flour, then add dry ingredients alternately with buttermilk with mixer on low speed. Add vanilla, vinegar and soda; blend well. pour bater into two 9-in. layer pans, greased and lined with waxed paper. Bake for 25 to 30 minutes or until cake tests done. Cool on wire racks for 15 minutes and remove from the pans and cool on wire racks. Ice with Butter Cream icing.

Butter Cream Frosting

1/2 cup butter
1/2 cup vegetable shortening
3 Tbsp. all-purpose flour
1 (16 oz.) packaged powdered sugar, sifted
1/8 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. pure almond extract
3 to 4 Tbsp. milk
3 or 4 drops green food coloring

Cream butter and shortening, blend in flour, 1 Tbsp. at a time, beating thoroughly after each addition. Add sifted sugar and salt a small amount at a time, beating constantly. Add flavoring. Add milk as needed for desired spreading consistency. Add green food coloring. Spread on cake.

[Southern Belle 2067]

Genoise Cake

This cake recipe has been our family for a very long time I think it was my great, great, great grand mother on my fathers side of the family any way my mother ended up with it. It is one of the one's I had to scan to preserve it as the recipe was so old that it was falling apart.

1 5 medium sized eggs, room temperature
1 cup sifted sugar
1/2 tsp. salt
1 tsp. pure vanilla extract
1-1/4 cup cake flour, measured after sifting

Butter Cream and Chocolate icing to follow

Preheat heat the oven to 350*F.

In a large bowl beat eggs until light and fluffy using medium speed of elect. mixer. Gradually add sugar, salt and vanilla. Beat until thick and lemon colored. Fold in flour, 2 Tbsp. at a time. Pour batter into two 8-in. round layer pans, greased and lined with waxed paper. Bake for 25 to 30 minutes or until cake test done. Cool in pans on a wire rack for 15 minutes. Remove and slice horizontally through center of each layer with a sharp knife blade. Spread four layers with the butter cream and top with chocolate icing.

BUTTER CREAM:

3/4 cup sugar
2 Tbsp. cornstarch
3 large eggs
1-1/2 cups milk
1 tsp. pure vanilla extract
1/2 cup softened butter, creamed

Blend sugar and cornstarch in a saucepan over medium heat, add eggs and beat until light and fluffy. Stir in milk and cook until thickened, stirring constantly. remove form the heat and add vanilla, cool. Blend in creamed butter.

CHOCOLATE ICING:

1 cup sifted powdered sugar
1 small egg, well beaten
2 Tbsp. butter
1 (1-oz) square unsweetened chocolate
1/2 tsp. pure vanilla extract

Blend powdered sugar with well beaten egg. Melt butter and chocolate in a saucepan over very hot water, cool a minute then add to sugar and egg mixture. Add vanilla and beat until icing is smooth.

[Kitchen Witch]

Brownie Swirl Cheesecake


* 8 oz. (1 package) brownie mix
* 16 ounces cream cheese, softened
* 1/2 cup sugar
* 1 teaspoon vanilla
* 2 large eggs
* 1 cup milk chocolate chips; melted


Grease bottom of 9 inch spring form pan. Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan. Bake at 350°F for 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect. Bake 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

[Diana Ross]

Originally Posted by b-man

Straightforward...post up cake recipes only, please!

Aline & B-man

the best way to keep the cake spongy is to beat eggyolk and white spearately and then mix with light hand.

[rmorel011]

This doesn't use the yellow cake mix but is really good and rich. Enjoy!

Fruit Cocktail Cake

2 cups flour
1 1/2 cups white sugar
2 eggs
1 teaspoon salt
2 teaspoons soda
1 can fruit cocktail

Preheat oven to 350 degrees F.Mix all ingredients well. Pour into 13x9 pan that has been sprayed with non-stick baking spray.

Over batter sprinkle:
1/2 cup brown sugar
1/2 cup chopped nuts

Bake at 350 degrees F for 40 minutes. Remove cake from oven.

Make sauce of:
1 cup white sugar
1 stick butter or margarine
1 large can evaporated milk
2 teaspoons vanilla

Put all sauce ingredients in a saucepan and boil 8 minutes. Pour over warm cake. Cool cake and cut in small pieces to serve. Very, very rich, but very, very yummy!!

[rmorel011]

Fruit Cocktail Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
Pinch Salt
2 Eggs
1 can Fruit Cocktail in syrup

1 cup brown sugar
1 cup chopped nuts

Sift flour, soda and salt together. Beat eggs and sugar, add to flour mixture then add can of fruit cocktail. Beat well. Put in well greased 9x12 pan.

Sprinkle brown sugar and nuts over batter. Bake at 300 degrees for about 1 hr.



Topping for Cake:
1 Cup white sugar

3/4 stick butter
3/4 cup evaporated milk
1/2 c shredded coconut
Boil this mixture for 1/2 minte. When cake is baked and cooled add this topping.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2512 Calories; 89g Fat (30.4% calories from fat); 36g Protein; 421g Carbohydrate; 17g Dietary Fiber; 374mg Cholesterol; 1175mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 3 Fruit; 15 Fat; 23 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Kitchen Witch]

rmorel011

this sounds really good! Thank you for the post! Welcome to RSN! We have a great family of cooks here and if you ever need anything just give a holler. Looking forward to seeing more of your recipes!

Kitchen Witch

[Southern Belle 2067]

EARTHQUAKE CAKE

When this cake is done it will be jiggly in the center but will firm up after it cools. Children love to help make this cake and do they ever love to eat it. It is bit different than the normal cake and is made from a boxed cake mix.

1 cup frozen unsweetened grated coconut, thawed
1 cup finely chopped pecans or walnuts, lightly toasted
1 pkg. (18.25oz.) German chocolate cake mix with pudding mix
1-1/3 cups water
1/2 cup canola oil
3 large eggs
8 Tbsp. (1 stick) butter, melted
1 pkg. (8-oz.) cream cheese, at room temperature
4 cups confectioners sugar, sifted

Preheat oven to 350*F.

Lightly grease a 13X9-in. pan with vegetable shortening. Set aside.

Scatter coconut and pecans in the bottom of the prepared pan.

Combine the cake mix, water, oil and eggs in a large mixing bowl. Blend with an elec. mixer on low speed for 1 minute. Stop the mixer and scrape the sides of bowl with a rubber spatula. Increase speed to medium and beat for 3 minutes more, scraping the sides if need be. The batter should look well combines. Pour batter over the coconut and nuts in the pan, smoothing it out with a rubber spatula.

Combine the melted butter, cream cheese and confectioners sugar in a large bowl. Blend with an elec. mixer on low for 1 minute. The mixture should look smooth. With a wooden spoon, place 12 large globs of the topping on top of the batter, distributing well. Place pan in the oven. Bake for 40 to 45 minutes or until the center jiggles a little when you shake it. Do not over bake the cake because it will set as it cools. Remove from the oven and cool the cake in the pan for 30 minutes. Cut into squares and flit them onto a plate so the pecans and coconut are on the top.

You can store the cake (if there is any left) covered in aluminum foil for up to a week in the refrigerator.

Now watch it, the cake going to disappear!!! Whoosh it"s gone

[Southern Belle 2067]

HORNET'S NEST CAKE

This cake gets it's name because when the cake bakes the surface is pitted with holes like a hornet's nest, from adding butterscotch chips and chopped pecans.

1 pkg. (3.4-oz.) vanilla instant pudding mix
2 cups whole milk
1 pkg. (18.25-oz) plain yellow cake mix
1 pkg. (11-oz.) butterscotch chips
1 cup chopped pecans

Preheat the oven to 350*F.

Lightly grease a 13X9-in. pan with vegetable shortening. Set aside.

Fix pudding mix as per directions on pkg. Fold in the dry cake mix and stir with a wooden spoon until bater is combined, although a little lumpy. Pour the batter into the pan and smooth the top. Scatter butterscotch chips on top of batter then sprinkle the pecans on top of the chips. Bake for 40 minutes or until cake springs back when touched. Cool in the pan for 30 minutes on a wire rack before serving.

[Southern Belle 2067]

HOLY COW CAKE

That's what you will say when you take a bite of chocolate cake, cream cheese, whipped topping and crunchy Butterfinger candy bar. I take this cake to a Halloween party because it is orange, white and black in color it is so YUMMY!! this is a very rich cake.

CAKE:

1 pkg. (18.25-oz) plain devils food cake
1-1/3 cup water
1/2 cup oil
3 large eggs

TOPPING:

1 jar (8-oz.) caramel topping
1 can (14-oz.) sweetened condensed milk
4 Butterfinger candy bars (2.1-oz) each, crushed
1 container (12-oz.) frozen whipped topping, thawed
1 pkg. (8-oz.) cream cheese, at room temperature

Lightly greased a 13X9-in. pan. set aside.

Place the cake mix, water, oil and eggs in a large bowl. blend with an elec, mixer on low speed for 1 minute, scrap the side with a rubber spatula. Increase the speed to medium and beat for 2 minutes. the batter should be thick and well blended. Pour batter into pan and bake for 35 to 38 minutes or until when touched it springs back. Remove the cake from the oven and place on a wire rack. Immediately poke holes in the top of the cake with a drinking straw. Prepare the topping. Place the caramel topping and sweetened condensed milk in a bowl and stir to combine. spoon this mixture over the the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle over the cake.

Place the whipped topping and cream cheese in a large bowl and blend on low of an elec. mixer until smooth and combined, for 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.

Place pan, uncovered in the refrigerator for 30 minutes before cutting into squares.

[Southern Belle 2067]

IRISH ALMOND AND CARAWAY CAKE

CAKE:

1 pkg (18.25-oz.) plain yellow cake mix
1 pkg. (4.4-oz.) vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup water
1/3 cup Irish Whiskey
4 large eggs
1 cup finely chopped slivered almonds
1 Tbsp. caraway seeds
1 tsp. grated lemon zest

GLAZE:

1 cup confectioners sugar
2 Tbsp. fresh lemon juice
1 Tbsp. Irish Whiskey
2 Tbsp. green coloring (optional)

Preheat the oven to 325*F.

Lightly grease the bunt pan with shortening and dust sugar in the pan shake out the excess sugar. Set pan aside.

Place cake mix, pudding mix, oil, water, whiskey and eggs in a large bowl. Blend on low speed of an elec, mixer for 1 minute. Scrape the bowl and increase the speed to medium and beat for 2 minutes more. The batter should be thick. Fold in lemon zest, almonds and caraway seeds. Pour the batter into the bunt pan.

Bake for 48 to 52 minutes until it starts to pull away from the sides of the bunt pan and is golden brown. Remove from the oven and place on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a rack to cool for 30 minutes.

Meanwhile prepare the glaze. combine the confectioners sugar, lemon juice and whiskey in a small bowl and stir with a wooden spoon until smooth.

Slide the cake to a large serving plate and pour the glaze over the cake, letting it drizzle down the sides and into the center. Let the glaze set before slicing.

This a good cake to take to a St. Patrick's Party for adults.

[Southern Belle 2067]

HARVEY WALLBANGER CAKE

1 pkg. (18.25-oz.) plain orange cake mix
1 pkg. (3.4-oz.) instant vanilla pudding mix
4 large eggs
1/2 cup oil
1/2 cup fresh orange juice
1/2 cup Galliano liqueur or anisette
2 Tbsp. vodka

GLAZE:

1 cup confectioners sugar, sifted
1 Tbsp. orange juice
1 Tbsp. Galliano liqueur or anisette
1 tsp. vodka

Preheat the oven to 350*F.

Lightly grease a bunt pan and dust it with sugar, shake the excess sugar out of the pan. Set aside.

Place the cake mix, pudding mix, eggs, oil, orange juice, Galliano and vodka in a large mixing bowl. Blend on low speed of an elec.mixer for 1 minute. Scrap he bowl. Increase the speed to medium and beat for 2 minutes more. The batter should be thick. Pour the batter into the pan and bake the cake until golden brown and springs back when touched. 45 to 50 minutes. Cool on a wire rack for 20 minutes. run a long sharp knife around the edge of the cake and invert on a serving plate. Poke holes in the top of the cake with a wooden skewer.

Meanwhile prepare the glaze. Place confectioners sugar, orange juice, Galliano and vodka in a small bowl and stir until smooth. Spoon the glaze over the warm cake, allowing it to seep into the holes and into the center of the cake. Allowing the cake to cool completely before slicing.

Now this is a really good cake and it taste do good YUMMY. Better watch out when you eat this cake!!!

[Southern Belle 2067]

CHOCOLATE KAHLUA CAKE

CAKE:

1 pkg. (18.25-oz.) plain devils food cake mix
1 pkg. (5.9-oz.) chocolate instant pudding mix
3/4 cup Kahlua
1/2 cup water
1/2 cup oil
4 large eggs

GLAZE:

1 cup confectioners sugar
1/4 cup Kahlua

Preheat the oven to 350*F.

Lightly grease a Bunt pan and dust with unsweetened cocoa, shake out excess cocoa. Set aside

Place the cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing bowl. Blend on low speed with an elec. mixer. Increase the speed to medium and beat for 2 to 3 minutes more. Pour batter into the Bunt pan.

Bake for 45 to 50 minutes or until wooden pick comes out clean. Remove form the oven and cool for 20 minutes on a wire rack. run a sharp knife around the edge of the cake and invert on a serving plate.

Place confectioners sugar and Kahlua in a small mixing bowl and stir until well combines. Pour the glaze over the sides and center of the warm cake. Allow the cake to cool completely before slicing.

[Southern Belle 2067]

This by far is the best tasting cake ever to me as my favorite drink in a fuzzy navel yummy. The cake is very, very moist and has intense orange and peach flavors.


FUZZY NAVEL CAKE

Grease a Bunt pan and dust it with sugar, shake out excess sugar. Set the pan aside.

CAKE:

1 pkg. (18.25-oz.) plain yellow cake mix
1 pkg. (5.1-oz.) vanilla instant pudding
3/4 cup peach schnapps
1/2 cup oil
1/2 cup fresh orange juice
4 large eggs
1/2 tsp. pure orange extract

GLAZE:

1 cup confectioners sugar
4 Tbsp. fresh orange juice
2 Tbsp. peach schnapps

Preheat the oven to 350*F.

Place cake mix, pudding mix, peach schnapps, oil, orange juice, eggs and orange extract in a large bowl beat for 1 minute with an elec. mixer. Increase the speed to medium beat for 3 minutes more. Pour batter into the Bunt pan and bake for 45 to 50 minutes or until golden brown. Remove pan from the oven when the cake starts coming a loose from the edge of the pan/.

Make the glaze, place sugar, orange juice and peach schnapps in a small bowl and mix well. Poke holes in the warm cake pour the glaze on the sides and center of the cake. Let cool completely before slicing.

To make the cake more intense in flavor add freshly grated zest of one orange to the batter.

[JanT1053]

Buttercream Frosting:

8 tablespoons unsalted butter, softened at room temperature
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
2 to 4 tablespoons whole milk

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the sugar, vanilla, and 2 tablespoons milk and mix until smooth. Add more milk a little at a time until the frosting is thick and spreadable.