Cakes

[ladyseville]

Peach Schnapps Cake

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

Put cake mix, water and egg white 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 350ºF for about 25 to 30 minutes.

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

Frosting:
1/2 C. peach Schnapps
1/2 stick butter
1/2 C. orange juice
2 1/2 C. confectioners' sugar

Boil all ingredients in a saucepan for 4 minutes. Punch holes in cake with a fork. Spoon frosting over cake.

[ladyseville]

Snickerdoodle Cake

1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. white chocolate pudding
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes. Pour batter into 9x13 pan and spread out evenly.

Bake at 350º for 30-38 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:

Butter Cream Frosting

8 Tbls. butter (slightly softened)
3 3/4 cups confectioners` sugar
3-4 Tbls. Milk
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake.

[ladyseville]

Coffee-Orange Fudge Cake

1 Devil's Food OR German chocolate cake mix -- (18 1/4 ounce)
1 container sour cream -- (8 ounce)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 package instant chocolate fudge pudding mix (4-serving-size)
1/4 cup coffee liqueur
2 tablespoons finely shredded orange peel
1 teaspoon ground cinnamon
2 cups semisweet chocolate pieces
Confectioners' sugar

Preheat oven to 350 . Grease and flour a 10-inch fluted tube pan; set aside.

In large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon. Scraping sides of bowl constantly, beat with an electric mixer on low speed until blended. Beat on medium speed for 4 minutes. Stir in chocolate pieces.

Pour into prepared pan. Bake in preheated oven until a toothpick inserted near center comes out clean, 50 to 60 minutes. Cool on wire rack for 10 minutes. Invert onto rack to cool thoroughly. Sprinkle with confectioner's sugar.

[ladyseville]

Creme de Menthe Bundt Cake

1 (18.25 oz.) box white cake mix
1 small box instant pistachio pudding
4 eggs
1/2 C. vegetable oil
1 C. water
2 T. creme de menthe (liqueur)
6 drops green food coloring
1/2 C. Hershey's chocolate syrup

Drizzle Icing:
1 C. granulated sugar
4 T. margarine
4 T. milk
1 (6 oz.) pkg. chocolate chips

Cake: Mix all together, except the Hershey's syrup, for about 4 minutes at medium speed. Pour 2/3 of batter into a well greased Bundt pan. To the remaining batter, add Hershey's syrup and mix well. Pour this over the rest of batter in Bundt pan. Do not mix it in. It will bake in by itself. Bake at 350ºF for 45 minutes. Cool in pan for 15 minutes, then turn out onto serving plate.

Frosting: Mix all ingredients except chocolate chips in a saucepan over low heat for 1 minute. Remove pan from heat and add chocolate chips. Stir until chips melt, then drizzle over the warm cake.

[ladyseville]

Gooey Butter Cakes

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares.

Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

[ladyseville]

Banana Rum Fudge Cake

1 box Pillsbury Plus dark chocolate cake mix
1 C. (2 or 3 medium) mashed bananas
1/2 C. water
1/4 C. dark rum
3 eggs
1 oz. semisweet chocolate
1/2 C. walnuts

Preheat oven to 350ºF. Grease and flour a 13 x 9-inch cake pan.

Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely.

Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving. Makes 12 servings.

Frosting:
1 (3 3/4 oz.) pkg. instant banana pudding and pie filling
1 C. cold milk
1 T. rum
1 (8 oz.) carton frozen whipped topping, thawed

In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire.

[ladyseville]

Classical Apple Caramel Cake

1 box spice cake mix
1/4 cup sugar
1/2 cup oil
1/4 cup water
1 cups sour cream
4 eggs
1 teaspoon vanilla
2 cups finely chopped apple (put in processor and chop)
3/4 cup finely chopped pecans

In large mixing bowl, blend together the first 7 ingredients on medium speed until well blended (about 2 minutes). Stir in apples and pecans. Divide evenly among 3 greased and floured 9-inch cake pans. (Pans may be lined with waxed paper.)

Bake at 325 degrees for about 25 minutes, or until center of cake is firm or cake begins to turn loose sides of pans. Cool cake layers on racks. When cool, slice each layer into two layers. Spread the following filling between layers. Frost sides and top with caramel icing.

Apple Cheese Filling:
1 8-ounce package cream cheese
1/4 cup margarine (not spread)
1 pound confectioners' sugar, sifted
1½ teaspoon vanilla
1½ cups chunky apple sauce (directions follow)
1 cup finely chopped pecans

Cream together cream cheese and margarine. Add confectioners sugar and vanilla and beat until well blended. Stir in apple sauce and pecans.
For apple sauce, peel and slice 5 medium Gala apples and cook until just tender. Drain. Add 1/2 cup sugar and stir until dissolved. Thicken with 1/3 cup water and 1/4 cup corn starch. Add 1/2 teaspoon cinnamon. Cool completely before adding to filling. I like to make the apple sauce a day ahead and put into refrigerator.

Caramel Icing:
1¼ cups sugar
1¼ cups water
3-1/8 cups sugar
17 ounces evaporated milk (1 large can and 1 small can)
1¼ sticks margarine (not spread)
1½ teaspoons vanilla
1½ cups chopped pecans (optional)

In a large, heavy, stainless Dutch oven, spread 1¼ cups sugar. On high heat, brown sugar. Don't stir until you see the first bubble appear, then start stirring from the bubble and gradually stir until the sugar is melted, golden brown, and transparent.

If it starts browning too quickly, lower the heat. As soon as it becomes transparent, add the water. Don't panic -- it will harden, but just leave it alone. It will melt.

While this is melting and cooking down, mix the 3-1/8 cups of sugar and milk in a 2 quart microwave-safe measuring cup. Heat in microwave on high for 5 to 7 minutes. Don't boil, just heat.

The mixture in the Dutch oven should cook approximately 6 to 7 minutes on high. Watch it and you will notice a change in the size of the bubbles. When the bubbles are very small and "fast," add the milk and sugar mixture from the microwave, stirring constantly. When it starts to boil rapidly, add the margarine. Stir very often until mixture cooks down.

Reduce heat after margarine is melted and mixture begins to boil again. Cook until a soft ball forms when dropped in cold water. This takes quite a while, so be patient. Remove from heat and add vanilla and pecans.

Beat with a large spoon until of spreading consistency. Don't get discouraged. You have to beat and beat and beat. If you should accidentally overbeat it and it gets too hard, just add some hot water, a teaspoon at a time until spreading consistency is reached.

[ladyseville]

Amaretto Custard Cake

1 package (18 1/2 oz.) yellow cake mix
1 package (3 oz) custard mix
2 eggs
1 1/4 cups milk
1/4 cup Amaretto
1/4 teaspoon nutmeg

Preheat oven to 350º. Grease and flour 12 cup Bundt cake pan.

Beat all ingredients in large bowl on low speed, scraping bowl constantly, 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan.
Bake until wooden pick inserted in middle comes out clean, 40 to 45 minutes.

Cool 15 minutes. Remove from pan. Drizzle with glaze.

Glaze
1 1/2 cups powdered sugar
2 tablespoons Amaretto
2 tablespoons milk or light cream
Dash of nutmeg
Dash of salt

Mix all ingredients until glaze is smooth and of drizzling consistency.

[ladyseville]

Chocolate-Almond Marbled Poundcake

1/4 cup stick margarine softened
3 tablespoons vegetable shortening
1 1/3 cups sugar
3 large egg whites
1 cup low-fat buttermilk
1/2 teaspoon baking soda
2 1/2 cups sifted cake flour
1/4 teaspoon salt
3/4 teaspoon almond extract
1 ounce semisweet chocolate melted
cooking spray

Cream margarine and shortening; gradually add sugar, beating at high speed of a mixer until light and fluffy (about 5 minutes). Add egg whites, one at a time, beating after each addition. Preheat oven to 325ºF. Combine buttermilk and soda, and set aside. Combine flour and salt; beat at low speed Add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.

Reserve 2 cups of batter, pour remaining batter into a bowl. Stir almond extract into reserved batter; stir chocolate into remaining batter. Spoon almond batter alternately with chocolate batter into a 9 x 5-inch loaf pan coated with cooking spray. Swirl batters together using the tip of a knife. Bake at 325¼F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely.

[ladyseville]

Gingerbread Pound Cake

1 cup unsalted butter
1 cup sugar
5 medium eggs
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup molasses
1/2 cup sour cream
sifted powdered sugar

LEMON SAUCE:
2 tablespoons cornstarch
1 cup water
1 tablespoon butter
2 teaspoons grated lemon rind
1/3 cup lemon juice

Cream butter and gradually add sugar, beating with an electric mixer at medium speed until smooth. Add eggs, one at a time, beating after each addition. Combine flour, baking soda and spices. Set aside. Combine molasses and sour cream. Add flour mixture to creamed mixture, alternating with molasses mixture, beginning and ending with flour mixture. Mix just until blended after each addition.

Grease and flour 10 inch Budnt pan. Pour batter into pan. Bake at 325ºF for 1 hour until toothpick, inserted in center, comes out clean. Cool in pan 15 minutes; remove from pan and let cool completely on wire rack. Sift powdered sugar over cake. Serve with Lemon Sauce if desired. Lemon Sauce: Combine sugar, constarch and water; stir until smooth. Cook over medium heat, stirring until smooth and thickened. Add butter, lemon rind and juice. Cook until heated through, stirring constantly. Makes 1 1/3 cups.

[Kitchen Witch]

WILLIAMSBURG QUEEN'S CAKE

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.

[Kitchen Witch]

EIGHT-YOLK CAKE

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.

[Kitchen Witch]

HERSHEY'S CHOCOLATE (COCOA) FROSTING

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.

[Kitchen Witch]

ORANGE-CRANBERRY UPSIDE-DOWN CAKE

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.

[ladyseville]

Mississippi Praline Poundcake

1 1/2 cups Butter at room temp
1 3/4 cups Light brown sugar lightly packed
6 Eggs (room temp) separated
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
3 cups Flour
7/8 cup Buttermilk
1 teaspoon Vanilla
1 tablespoon Bourbon
1 cup Pecans chopped
1/2 cup White sugar

BOURBON GLAZE
1/2 cup Light brown sugar
1/4 cup Butter
2 tablespoons Water
1/4 cup Bourbon

Beat the butter until very light and gradually beat in the brown sugar. Add the egg yolks one by one. Sift salt, baking powder, soda, and flour together. Add to the butter mixture in 3 parts, alternating with the buttermilk. Stir in vanilla, bourbon, and pecans.

Beat the egg whites until frothy and slowly add the white sugar. Beat until stiff peaks form. Fold into the batter, turn into the greased and floured tube pan. Bake in an oven preheated to 325ºF for about 1 hour, 15 minutes, or until a clean straw inserted in the middle of the cake comes out clean. Let cool 15-20 minutes then invert to turn out.

For the glaze, melt the brown sugar, butter, and water together and bring to the boil. Remove from heat. When lukewarm, stir in the bourbon. Spoon the bourbon glaze slowly over the cake while it is still warm.

[ladyseville]

Chestnut Poundcake

2 1/2 cups flour
2 tablespoons ground almonds
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 cup oil
17 ounces sweetened chestnut puree
1/2 teaspoon almond extract
1/2 cup brandy

Preheat oven to 350ºF. Grease an 8" springform pan. In a large bowl, stir together flour, almonds, sugar, baking soda and salt. Add eggs, and oil and beat well. Add chestnut puree and almond extract; beat until blended. Pour batter into pan and bake until tester inserted in center comes out clean (about 1 1/4 hours). Remove cake from oven and slowly pour 1/2 cup brandy over top. Cool for 45 minutes. Then carefully release sides of springform pan. Cake will be very moist. Cool completely, then wrap in plastic film and store at room temperature for up to 2 days or freeze for up to 2 months. To serve, slice and overlap slices on a platter. Makes one 8" round cake.

[Kitchen Witch]

SHINY CHOCOLATE GLAZE

10 ounces semi sweet chocolate, chopped in small pieces
1-1/4 cups heavy cream
2 teaspoons cognac (optional)

Melt chocolate with cream over a double boiler stirring with rubber spatula until just melted. Remove from heat and add cognac. Cut your favorite cake in wedges. Place on a wire rack. Pour glaze over wedges and let dry about 20 min. Makes 2 cups enough for 8 or 9 inch cake. I use 1 teaspoon of vanilla for the cognac. You do not have to cut your cake but this glaze seals the cut edges and keeps it moist.

[Kitchen Witch]

AMISH PINEAPPLE CAKE

1 pound can crushed pineapple
2 cups sugar
2 cups flour
2 eggs
2 teaspoon baking soda
1 teaspoon vanilla
Icing:
1 (8-ounce) package cream cheese
1-1/3 cups powdered sugar
1 cube butter
1 teaspoon vanilla

Leave cream cheese at room temperature for 2 hours. Drain off some of pineapple juice. Put remaining pineapple and juice with rest of ingredients and mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 325o F for 45 minutes. Cool cake before icing. Mix cream cheese, butter, powdered sugar and vanilla. Spread icing over cake.

[Kitchen Witch]

MANDARIN ORANGE CAKE

1 package yellow cake mix
1 package vanilla instant pudding mix
3/4 c oil
4 eggs
1 can (11 ounce) undrained mandarin oranges


Combine and mix all ingredients well. Pour into greased and floured 9 x13-inch cake pan. Bake at 350o F for 35 to 40 minutes. Cool.

Frosting
1 9 ounce container of cool whip
1 small can crushed pineapple
1 package vanilla instant pudding

Beat ingredients together well and frost. Refrigerate.

[Kitchen Witch]

PEANUT BUTTER CUPCAKES

1/3 cup shortening
1/3 cup peanut butter
1¼ cup packed brown sugar
2 eggs
1 tsp. vanilla
1¾ cup flour
1¾ tsps. baking powder
1 tsp. salt
1 cup milk
16 miniature peanut butter cups

Cream first 3 ingredients. Add eggs, vanilla and mix well. Combine the next 3 and add to creamed mixture alternately with milk. Fill paper lines tins with ¼ cup batter each and press 1 peanut butter cup in center, until its flush with the batter. Bake 350° 22-24 minutes.

[Southern Belle 2067]

Zesty Cranberry Cake

1 can(16-oz.) jellied cranberry sauce
1 pkg. (18.25-oz) plain white cake mix
1/2 cup fresh orange juice
1 Tbsp. grated orange zest, from 1 medium orange
2 large eggs eggs
1/2 cup confectioners sugar

Preheat the oven to 350*F.

Lightly greased a 12-cup Bundt pan, then dust with flour. Shake out the excess flour. Set the pan aside.

Reserve 1/4 cup of the cranberry sauce for the glaze and place the remaining sauce, the cake mix, orange juice, zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the speed to medium and bear for 2 minutes. the batter should look thickened and smooth. Pour the batter into the prepared Bundt pan, smoothing it out with a rubber spatula. Place the pan in the oven.

Bake the cake for 30 to 35 minutes or it is light brown and springs back when lightly touched in the center. Remove pan from the oven and place on a wire rack for 20 minutes to cool, invert the cake onto a serving platter to completely cool.

Meanwhile, prepare the glaze. Place the reserved cranberry sauce and confectioners sugar in a small bowl. Blend with a fork until well combines an smooth.

Spoon glaze over he cooled cake so that it drizzles down the sides and the center of the cake. Slice and serve.

Store cake in a plastic cake saver for up to 1 week.

[SeansMom]

Copycat version of
Olive Garden Lemon Cream Cake

Menu Description: "Delicate white cake and lemon cream filling with a
vanilla crumb topping."

I like simple. So, to keep this clone as uncomplicated as possible, I've
designed the recipe using a common white cake mix. I picked the Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into a greased 10-inch springform pan and bake until done. The filling recipe is a no-brainer and the crumb topping is a cinch. When your cake is assembled, stick it in the fridge for a few hours, and soon you'll be serving up 12 cloned slices of the addicting Olive Garden dessert.

INGREDIENTS:

Cake
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Garnish
powdered sugar

INSTRUCTIONS:

1. Make white cake following the directions on the box. Pour the batter
into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a
medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium
bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the
top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half
of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of
the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you
are ready to dig in, slice the cake into 12 slices. Serve each slice topped
with powdered sugar tapped through a stainer.

[Kitchen Witch]

PUMPKIN BUNDT CAKE


1 package yellow cake mix
¾ cup water
2 eggs
2 cups cooked or canned pumpkin
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon allspice
½ cup raisins
½ cup chopped walnuts

Mix the dry ingredients together. Then, add the eggs and the water and beat for 2 minutes. Next, add the pumpkin and beat for 3 more minutes. Fold in the raisins and nuts. Pour into a greased and floured bundt pan. Bake at 350° for 1 hour...or until it tests done.

Sauce:

2 tablespoons lemon juice
1 tablespoon water
1 cup powdered sugar

Heat to boiling and pour over the warm cake.



Now that the fall of the year is here - this is an excellent cake for brunches, tailgating and dessert!

[Kitchen Witch]

For the last couple days, a few of us have been discussing fruit cakes and cookies. There are many different types of recipes out there, light and dark, with wine or brandy/whiskey soaked fruit, without any alcohol at all, etc.

This is just another version of a light fruitcake - with no alcohol:


LIGHT FRUIT CAKE

1¾ cups flour
1 cup sugar
½ teaspoon salt
½ teaspoon baking powder
1½ cups softened butter or margarine
1 tablespoon vanilla
1 tablespoon lemon extract
5 eggs
4 cups pecan halves
2 cups candied pineapple, cut up (1 pound)
1½ cups (¾ pound) candied cherries, halved

Preheat oven to 350°. Generously grease and flour a 10" tube or bundt pan. (Or you can use two 8 x 4 inch loaf pans.) In a large bowl, combine the first 8 ingredients. Blend 1 minute at low speed. Then, beat 2 minutes at medium speed. Stir in the remaining ingredients. Spoon batter into prepared pan or pans. For the large cake, bake at 350° for 1½ to 2 hours. (For the loaf pans, bake for 65-75 minutes. And if using soup cans, fill only ¾ full and bake for 50-60 minutes.) Cool and remove from pan. Store, tightly wrapped in the refrigerator.


For those that do not want to used alcohol - you can baste your fruitcake with orange juice.

[Kitchen Witch]

This one is a bit unusual - it's quite old - at least 100 years old or more!

BLACK PEPPER CAKE

1 cup raisins (stoned & seedless)
1 cup light corn syrup
2 eggs
½ cup butter
½ cup sour cream
½ cup sugar
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon black pepper
nutmeg to taste

Prepare batter in the usual way. Bake at 350° for 40 minutes or until it tests done.

[Kitchen Witch]

CITRONLESS FRUIT CAKE

2 cups dates, cut up
2 heaping cups whole nutmeats
1 cup candied cherries

Over the dates, nutmeats and cherries sift:

1 cup flour
2 teaspoons baking powder
½ teaspoon salt.

Mix with fruit and nuts until nuts are coated. Beat 4 eggs until frothy, add 1 cup sugar and beat until thick. Add 1 teaspoon vanilla. Pour over fruit and nut mixture. Toss until fruit and nuts are coated. Divide batter into 2 loaf pans lined with wax paper. Bake at 250° for 1½ to 2 hours. Improves with age.

[ladyseville]

Cranberry Date Pecan Coffeecake

2 eggs
1 C. sugar
1/4 C. unsalted butter - softened
1/2 C. vegetable oil
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
3/4 C. orange juice
1 T. orange liqueur or 1/4 t. orange oil (optional)
1/2 C. buttermilk (or Saco Buttermilk Blend per package instructions)
2 1/2 C. all purpose flour
1 C. cranberries (half chopped - half whole)
1 C. chopped dates
1 C. pecans - chopped

Glaze:

1 C. confectioner's sugar
orange juice - as required
1 t. lemon juice

Preheat oven to 350°F.

Generously grease a 10-inch layer or springform pan. Blend ingredients, except cranberries, nuts and dates, in order given, using a hand whisk or on slow speed of mixer. Fold in nuts, dates, and cranberries. Spoon into prepared pan, place on baking sheet, and bake until top springs back when gently touched (55 to 65 minutes). Cool well.

Mix glaze ingredients (add enough orange juice to make a pourable liquid) and drizzle lightly over cake.

Serves 12 to 16

[ladyseville]

Sour Cream Coffee Cake

1/2 C. shortening
1/2 C. butter
1 C. sugar
3 eggs
1 C. sour cream
1 t. vanilla
1/2 t. soda
1 1/2 t. baking powder
2 1/2 C. flour
1/2 t. salt

Topping:

1/2 C. chopped nuts
3/4 C. brown sugar
1/2 t. cinnamon

Cream shortening, butter and sugar together. Add eggs and mix well. Add sour cream, vanilla and blend it in. Add flour, soda, baking powder and salt. Blend it in.

Grease a bundt pan and add 1/2 of the batter. Mix together the topping ingredients. Sprinkle half of them on the batter. Add the rest of the batter. Add the rest of the topping.

Bake at 350°F. for 40 - 45 minutes. Let set 5 minutes and then remove it from the pan and set it on a rack to cool.

[ladyseville]

Sour Cream Cherry Coffee Cake

1/4 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1 cup sour cream
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. pure vanilla extract
1 tbs. finely chopped lemon zest
1/2 cup best quality cherry preserves

Preheat oven to 350 degrees.

Butter two 8-inch-square cake pans.

In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl, mix the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves.

Spread batter in pans. Bake 20 to 30 minutes or until toothpicks inserted in the center comes out clean.


Makes 2 cakes

[Kitchen Witch]

Hey Belle - Here's one for you to try:

SYMPHONY BARS

1 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups sifted flour
½ teaspoon salt
2 cups chopped pecans
2 ounces semi sweet chocolate, melted

Cream butter, gradually add sugar and beat until fluffy. Beat in eggs and vanilla, sift together flour and salt, gradually add to creamed mixture. Blend in nuts. Divide dough in half, add melted chocolate to one half. Spread white layer in bottom of buttered 9 x 13 x 2 inch pan. Spread chocolate layer on top. Bake in 350° oven for 30 minutes. Cool in pan.

Frosting:

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
2 teaspoons vanilla

In heavy sauce pan, slowly blend flour and milk. Cook over low heat, stirring constantly until thickened. Cool thoroughly. Cream butter, sugar and vanilla in a small mixer bowl, gradually add cooled flour and milk mixture and beat at high speed 5 minutes. Spread on cooled bars. Cut into 32 bars and refrigerate.

Please Note ... Use butter....no substitutes. Also ... Cake and flour and milk mixture must be cold before frosting

[ladyseville]

Walnut-Apple Sour Cream Coffee Cake

1 cup broken walnuts
1/3 cup packed light brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 large, tart, peeled and sliced apples
2 teaspoons lemon juice
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 8-ounce container sour cream
1/2 cup broken walnuts (optional)

Preheat oven to 350 degrees. Grease a 9-inch springform pan or 9- by 9- by 2-inch baking dish. Combine 1 cup nuts, brown sugar and cinnamon and set aside. For topping, cut the 1/4 cup butter into the 1/3-cup of flour to make coarse crumbs. Stir into that three-quarters of the nut mixture (reserving a third) and set topping aside.

Toss apples with lemon juice; set aside. In a medium bowl, combine the 1 3/4 cup flour, baking powder, soda and salt; set aside. In a large bowl, beat 1/2 cup butter with electric mixer for 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.

Spread 2/3 of the batter into the prepared pan. Sprinkle with reserved nut mixture. Lay apples over top. Gently spread remaining batter over apples. Sprinkle with reserved topping. Bake 10 minutes then sprinkle with 1/2 cup more nuts. Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. If using springform pan, remove side. Cool at least 1 hour. Serve warm with whipped cream, if desired.

[Kitchen Witch]

Belle - This is the one that Barb served - I thought you would like to try it -

E-Z COFFEE CAKE

3 eggs, beaten
1 yellow cake mix
1 can pie filling

Mix eggs and cake mix. Fold in pie filling. Place in greased 9 x 13 inch pan.

Topping:

1/3 cup brown sugar
1 tablespoon flour
1 tablespoon butter
1 teaspoon cinnamon
nuts if desired

Sprinkle on top. Bake at 350° for 35-40 minutes.

[Kitchen Witch]

SIN

1 cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
¾ cup granulated sugar
1 tablespoon frozen orange juice concentrate
2 tablespoons water
1 (21 ounce) can red cherry pie filling
2 cups heavy cream
½ cup powdered sugar
½ teaspoon almond extract

Grease a 10 x 15 x 1 inch jelly roll pan. Line bottom with wax paper. Grease paper. Preheat oven to 375°. Sift first three ingredients onto fresh piece of waxed paper. Beat eggs with mixer on high until thick. Beat in sugar, 1 tablespoon at a time. Beat until very thick and creamy. Turn mixer to low speed. Beat in orange juice and water. Sift flour mixture over little by little. Beat until batter is smooth. Do not over beat. Pour batter onto prepared pan. Spread gently into corners. Bake in pre heated oven for 12 minutes or until tests done. Loosen around edges with knife. Invert on clean towel dusted with powdered sugar. Peel off paper. Trim edges with sharp knife for easier rolling. Roll up cake and towel. Start with long sides. Cool on wire rack. Place cherry filling in sieve. Let most of liquid run off. Reserve cherries. Beat cream until stiff. Beat in powdered sugar and almond extract. Unroll cake. Spread with half cream. Spoon ¾ of cherries over cream. Roll up cake and filling using towel. Place seem side down on plate. Frost with remaining cream. Garnish with remaining cherries.

[Kitchen Witch]

ONION CAKE

1 teaspoon baking soda
1 can tomato soup
½ cup shortening or 1 stick butter
1 cup granulated sugar
2 cups sifted flour
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½-¾ cup finely grated sweet onion
1 cup raisins, softened in hot water, drained
1 cup chopped nuts

Mix first two ingredients. Let stand. Cream sugar and shortening. Add dry ingredients alternately with soup and baking powder mixture. Add onions. Mix well. Add raisins and nuts. Turn into a 9 x 13 or 12 x 8 inch greased pan. Bake at 325° for 50-60 minutes. Cool. Frost.

Frosting:

1½ cups sifted powdered sugar
3 ounces softened cream cheese
1 teaspoon vanilla

Combine all frosting ingredients until well blended.

[Kitchen Witch]

PISTACHIO MARBLE BUNDT CAKE

1-2 layer size regular yellow cake mix
1 package Pistachio instant pudding (4 serving size)
4 eggs
1 cup water
½ cup oil
½ teaspoon almond extract
¼ cup chocolate syrup

Combine all ingredients except syrup. Blend and beat on medium speed for 2 minutes. Measure 1½ cups batter. Place in separate bowl. Stir chocolate syrup into the 1½ cups batter. Spoon batters alternately into bundt pan (12 cup size). Zigzag spatula through batters to marble. Bake, at 350° for 50 minutes. Cool for 15 minutes. Remove from pan. Cool on rack. Sprinkle with powdered sugar.

[Southern Belle 2067]

Originally Posted by Kitchen Witch

Hey Belle - Here's one for you to try:

SYMPHONY BARS

1 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups sifted flour
½ teaspoon salt
2 cups chopped pecans
2 ounces semi sweet chocolate, melted

Cream butter, gradually add sugar and beat until fluffy. Beat in eggs and vanilla, sift together flour and salt, gradually add to creamed mixture. Blend in nuts. Divide dough in half, add melted chocolate to one half. Spread white layer in bottom of buttered 9 x 13 x 2 inch pan. Spread chocolate layer on top. Bake in 350° oven for 30 minutes. Cool in pan.

Frosting:

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
2 teaspoons vanilla

In heavy sauce pan, slowly blend flour and milk. Cook over low heat, stirring constantly until thickened. Cool thoroughly. Cream butter, sugar and vanilla in a small mixer bowl, gradually add cooled flour and milk mixture and beat at high speed 5 minutes. Spread on cooled bars. Cut into 32 bars and refrigerate.

Please Note ... Use butter....no substitutes. Also ... Cake and flour and milk mixture must be cold before frosting

I will try this in about 4 days or when "MY FUZZY NAVEL CAKE" is gone heck it may not lt that long. LOL!!!

[Southern Belle 2067]

Double-Chocolate Bombe

1/2 cup pecans pieces, toasted
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1-1/2 tsp. pure vanilla extract
3 large eggs, separated
1 cup all=purpose flour
1/2 tsp. baking soda
1/2 cup buttermilk Chocolate Mousse
White Chocolate Mousse Chocolate Ganache
Garnish: chocolate curls

Preheat the oven to 350*F.

Process pecans in a food processor until ground, set aside.

Beat butter and shortening at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks 1 at a time, beating until blended after each addition.

Combine flour, soda and ground pecans, add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form, fold into batter. Pour mixture into well-greased and floured 15X10" jelly-roll pan.

Bake for 20 minutes or until touched in the center of cake springs back. Cool pan on a wire rack 10 minutes, remove from pan, and cool completely on wire rack.

Line a 3-qt. mixing bowl (8-1/2" across) with plastic wrap. Cut cake lengthwise into 2" strips, line prepared bowl with cake strips, reserving remaining strips. Spread Chocolate Mousse over cake in bowl, cover and chill 1 hour.

Pour White chocolate Mousse into bowl over chocolate layer. cover and chill 1 more hour. Cover with remaining cake strips. cover and chill for at least 8 hours.

Invert bombe onto a large cake plate, spread Chocolate Ganache over bombe.

Garnish with chocolate curls.

[B]Chocolate Mousse:

1 cup whipping cream, divided
1 (8-oz.) pkg. semisweet chocolate baking squares
1/4 cup light corn syrup
1/4 cup butter
2 Tbsp. powdered sugar
1/2 tsp. pure vanilla extract

Cook 1/4 cup whipping cream and next 3 ingredients in a heavy saucepan over low heat, stirring constantly until chocolate melts. cool.

Beat remaining 3/4 cup whipping cream, powdered sugar and vanilla at high speed of an electric mixer until stiff peaks form, fold into chocolate mixture. cover and chill for at least 30 minutes.

[B]White Chocolate Mousse:

1/2 cup whipping cream, divided
3 (1-oz.)white chocolate baking squares
2 Tbsp. light corn syrup
2 Tbsp. butter
1 Tbsp. powdered sugar
1/4 tsp. pure vanilla extract

Cook 2 Tbsp. whipping cream and next 3 ingredients in a heavy saucepan over low heat, stirring constantly,until smooth. cool.

Beat remaining whipping cream, powdered sugar and vanilla with an electric mixer at high speed until stiff peaks form, fold into white chocolate mixture.

[B]Chocolate Ganache:

1 (8-oz.) pkg. semisweet chocolate baking squares
1/4 cup whipping cream

Cook chocolate and whipping cream in a heavy saucepan over low heat, stirring constantly until chocolate melts.

[Kitchen Witch]

sounds good Belle - thanks for sharing!!

[Southern Belle 2067]

"Fruit Smoothie" No-Bake Cheesecake

This no-bake treat taste like your favorite smoothie drink. The fruity creamy flavors combine for unforgettable dessert.

1-1/2 cups Honey Maid Graham Cracker Crumbs
1/4 cup butter, melted
4 pkg. (8-oz. each) Philadelphia Neufchatel Cheese, softened
1/2 cup sugar
1 pkg. frozen mixed berries (strawberries, raspberries, blueberries and blackberries, thawed, drained
1 tub (8-oz.) Cool Whip Whipped topping thawed, divided

Line 13 x 9" baking dish with nonstick foil extending over the sides of the dish. Mix graham crumbs, butter and 2 Tbsp. sugar, press firmly onto bottom of prepared dish. Refrigerate while preparing filling.
Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until blended. Smash drained berries with folk, stir into cheese mixture. Gently stir 2 cups of the whipped topping. spoon over the crust.

Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from dish before cutting into pieces to serve. Top with remaining topping.

Makes 16 servings.

NOTE: If you have fresh berries on hand, omit the frozen berries and increase sugar 3/4 cup. Add 3 cups fresh berries and the sugar to Neufchatel cheese. Mix with electric mixer on medium speed until well blended. Continue as directed.

[Southern Belle 2067]

Pear Ginger Bundt Cake

3/4 cup water
2-1/4 cups sugar, divided
1 2" piece fresh ginger, peeled and sliced
3 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2/3 cups light olive oil or canola oil
3 large eggs plus 1 egg white
1 tsp. Pure vanilla extract
1 medium Bosc pear, peeled, cored and chopped
3 Tbsp. minced crystallized ginger
2 tsp. turbinado sugar (such as Sugar in the Raw)

Preheat the oven to 350*F. Coat a bundt pan with nonstick cooking spray.

Bring water, 3/4 cup sugar and the sliced ginger to boil in a small saucepan. Reduce the heat to low, simmer uncovered, 15 minutes or until syrupy. Discard the ginger slices.

Meanwhile, mix flour, remaining 1-1/2 cups sugar, baking powder and salt in a large bowl.

Whisk together milk, olive oil, 1/2 cup cooled ginger syrup, the eggs, egg white and vanilla in a medium bowl. Stir in flour mixture until just blended.

Stir chopped pear and crystallized ginger into batter. Pour into pan, bake 50 minutes or until wooden skewer inserted in the middle comes out clean. Cool in pan on wire rack 15 minutes before inverting. Brush hot cake with remaining ginger syrup, sprinkle with turbinado sugar and let cool. Top with strips of crystallized ginger.

Serves 24.

Recipe Source: Woman's Day magazine October 2007 issue