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Posts Tagged ‘cake’

William Tell's Never-Miss Apple Cake

William Tell’s Never-Miss Apple Cake

Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

CAKE:
1-3/4 cups sugar
1 cup canola oil
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans, toasted

PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.

For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.

For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners’ sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.

Editor’s Notes: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: William Tell’s Never-Miss Apple Cake

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cherry cake

Cherry Cake (British)

Ingredients
1 cup glacé cherries
1 cup self-raising flour
3/4 cup softened butter, plus extra for greasing
3/4 cup sugar
1 lemon, finely grated zest only
1/4 cup ground almonds
3 large free-range eggs

For the decoration
3/4 cup powdered sugar
1 lemon, juice only
2 tablespoons flaked almonds, toasted
5 glacé cherries, quartered

Directions
Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.

Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.

Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.

Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.

For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

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Mamaw Emily's Strawberry Cake Recipe

Mamaw Emily’s Strawberry Cake Recipe

Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs
1 cup finely chopped strawberries

FROSTING:
1/2 cup butter, softened
1/2 cup crushed strawberries
4-1/2 to 5 cups confectioners’ sugar

Directions
Preheat oven to 350°. Line the bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.

In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans.

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.

Recipe found here: Mamaw Emily’s Strawberry Cake

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Red, White & Blueberry Poke Cake

Red, White & Blueberry Poke Cake

Ingredients
1 package white cake mix (regular size)
1-1/4 cups water
2 eggs
1/4 cup canola oil

STRAWBERRY GELATIN:
1 cup fresh strawberries
2/3 cup sugar
1/4 cup water
2-1/4 teaspoons strawberry gelatin

BLUEBERRY GELATIN:
3/4 cup fresh blueberries
1/2 cup water
4-1/2 teaspoons sugar
4-1/2 teaspoons berry blue gelatin

FROSTING AND FILLING:
2-1/2 cups heavy whipping cream
1/3 cup confectioners’ sugar

Directions
Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes.

Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks.

For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.

Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.

Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream.

Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving. Yield: 12 servings.

Recipe found here: Red, White & Blueberry Poke Cake

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German Chocolate Cake

German Chocolate Cake

Ingredients
4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 egg yolks, beaten
2 cups flaked coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract

ICING:
1 teaspoon shortening
2 ounces semisweet chocolate

Directions
Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.

Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.

In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.

Recipe found here: German Chocolate Cake

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Cherry Cola Cake

Cherry Cola Cake

Ingredients
1-1/2 cups miniature marshmallows
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter, cubed
1 cup cherry-flavored cola
3 tablespoons baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

FROSTING:
3/4 cup butter, softened
1 cup confectioners’ sugar
1 jar (7 ounces) marshmallow creme
2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems

Directions
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. Yield: 12 servings.

Editor’s Note: To frost sides as well as top of cake, double amounts for frosting.

Recipe found here: Cherry Cola Cake

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Strawberry Cake

Strawberry Cake

Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup canola oil
4 large egg whites
1/2 cup mashed unsweetened strawberries
Whipped cream or frosting of your choice

Directions
Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes.

In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter.

Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Strawberry Cake

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