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Posts Tagged ‘cake’

Pineapple-Caramel Sponge Cakes

Pineapple-Caramel Sponge Cakes

Ingredients
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Directions
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings

Recipe found here: Pineapple-Caramel Sponge Cakes

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Boston Cream Angel Cake

Boston Cream Angel Cake

Ingredients
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping

Directions
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.

In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Boston Cream Angel Cake

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Coconut-Layered Pound Cake

Coconut-Layered Pound Cake

Ingredients
1 loaf (16 ounces) frozen pound cake, thawed
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 cup chocolate fudge frosting

Directions
Cut cake horizontally into four layers. In a small bowl, combine the coconut, milk and almonds.

Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting.

Repeat layers. Yield: 8 servings.

Recipe found here: Coconut-Layered Pound Cake

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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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