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---CAKES---
1 teaspoon soda
Combine first 5 dry ingredients; add eggs and oil. Stir until moist--do not beat. Stir in vanilla, pineapple with juice, banana and nuts. Spoon into three 9 inch prepared cake pans (or 13x9x2 inch). Bake at 350 degrees for 25-35 minutes. Cool in pans 10 minutes; remove from pans and cool on racks. Frost when cool.
FROSTING:
8 ounces cream cheese
Combine frosting ingredients. Beat until peaks form. Frost Cake.
3 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 can crushed pineapple
1-1/2 teaspoons vanilla
1 cup chopped nuts
2 cups diced banana
1 pound powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
(one recipe I have also calls for 1 cube butter)
In mixer bowl, combine, then beat well:
Add, then beat well:
Bake in 13x9x2 inch baking pan for 30-35 minutes at 350 degrees. Remove from oven and punch full of holes. Glaze immediately with 2 cups powdered sugar mixed with juice and grated rind of one large lemon.
1 package yellow or lemon cake mix
3 ounce package lemon Jello
3/4 cup water
4 eggs
3/4 cup salad oil
1 package lemon cake mix
Mix all ingredients together. Bake in prepared bundt pan at 350 degrees for 45-60 minutes. Let cool in pan 5 minutes before removing. Dribble with glaze while still warm.
GLAZE:
Recipe from Mavis Thomas--1967. Mavis was the wife of Henry Olen Thomas, one of the 1st JASCO team members.
1 package lemon jello
3/4 cup apricot nectar
2/3 cup salad oil
1 teaspoon lemon extract
1 cup powdered sugar
2-1/2 teaspoons lemon juice or apricot nectar
Mix and press into 13x9x2 inch baking pan:
Beat and pour over mixture:
Bake at 350 degrees for 40 minutes. Do not overbake
1 yellow cake mix
1 egg
1 cube butter
2 eggs
8 ounces cream cheese
1 pound powdered sugar
6 ounce can frozen orange juice concentrate, thawed
Heat oven to 350 degrees and prepare 13x9x2 inch baking pan. Combine 1/2 cup orange concentrate with remaining ingredients in large mixer bowl. Blend at lowest speed 30 seconds; beat 3 minutes at medium speed. Pour into pan; bake 40-45 minutes.
SUGAR-NUT TOPPING:
Combine all ingredients in small bowl.
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 eggs
1 cup raisins
1/2 cup chopped walnuts
Drizzle remaining orange juice concentrated over warm cake; sprinkle with topping.
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup chopped walnuts
2 cups sugar
Mix together and bake at 300 degrees in prepared 13x9x2 inch baking pan for 35 minutes.
ICING:
Cook sugar, milk and butter for 10-15 minutes. Stir in pecans, coconut and vanilla. Mix well. Poke holes in cake and pour warm icing on top of hot cake.
2 cups flour
1 teaspoon soda
2 eggs
20 ounce can crushed pineapple with juice
1-1/2 cups sugar
1 cup chopped pecans
1 cup canned milk
1 cup coconut
1 cube butter
1 teaspoon vanilla
1-1/2 cups butter
LEMON GLAZE;
Preheat oven to 325 degrees. Beat butter and sugar together 20 minutes; beat in eggs, one at a time. Add flour and lemon extract; beat well. Fold in 7-up. Pour batter into
prepared 13x9x2 inch baking pan; bake 1 to 1-1/2 hours, until cake tests done.
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-up, room temperature
1 cups powdered sugar
2 tablespoons fresh lemon juice
Cool in pan 15 minutes, then remove to serving plate. Combine glaze ingredients and drizzle over cake. You can also bake the cake in a bundt pan.
16 servings
2-1/2 cups flour
In medium bowl, combine flour, soda, cinnamon and salt; cut in butter to resemble coarse crumbs. In small owl stir together the egg, molasses and applesauce; blend into flour mixture just until moistened. Stir in raisins. Turn into prepared 9x9x2 baking pan.
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 cube)
1 egg, beaten
1 cup molasses
1 cup applesauce
1/2 cup raisins
3/4 cup powdered sugar
4 teaspoons lemon juice
Bake 40-45 minutes (until done) at 350 degrees. Cool in pan 15 minutes. Combine powdered sugar and lemon juice; spread over warm cake.
Serve warm or cool.
3 cups flour
Prepare two 9 inch cake pans. In large bowl, beat first ten ingredients at low speed 2 minutes, scraping bowl frequently. Stir in apples, raisins and nuts. Pour into pans; bake at 350 degrees for 45 minutes (until it tests done). Cool in pans 10 minutes, then remove from pans and cool completely. Fill and frost with 2 cups whipped cream. You may also bake in 13x9x2 inch pan; cut into squares and serve with a dollop of whipped cream (or Cool Whip).
2 cups sugar
1 cup mayonnaise
1/2 cup milk
2 eggs
2 teaspoons soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
3 cups peeled, chopped apples
1 cup seedless raisins
1/2 cup chopped nuts
4 ounces butter (1 cube)
Preheat oven to 375 degrees. In 13x9x2 inch baking pan, place butter; place in oven until butter melts. Sprinkle butter with brown sugar. Arrange pineapple chunks to form
flowers in sugar mixture. Use a cherry for center of each flower.
2 cups packed brown sugar
15 or 20 ounce can chunk pineapple in juice, drained
About 8 maraschino cherries, drained
18-1/2 ounce package yellow cake mix
Prepare cake mix as label directs; carefully spoon batter over design in baking pan. Bake 35-40 minutes, until cake tests done. Cool cake in pan on wire rack 10 minutes, then loosen cake from sides of pan; place platter on top of pan and invert both. Lift pan off.
If fruit sticks to pan, lift off with spatula and replace in design on cake.
12 servings.
2 cups flour
Sift dry ingredients; add sugar. Into beaten eggs, stir oil, vanilla, plums and food color. Mix with dry ingredients--beat until well mixed. Stir in nuts. Bake in prepared bundt pan for 1 hour at 350 degrees. Glaze, if desired.
Recipe from my dear friend, Bobbye Caudill--1974.
2/3 cup butter
Cream butter and sugar; beat in eggs, one at a time. Add fruit. Sift flour, soda and spices together; add alternately with juice. Add nuts. Bake at 325 degrees for about an hour (until tester comes clean). Lou baked this cake in a 10 inch cast iron skillet, so that is what I use, also.
FROSTING:
Bring to a rolling boil over low heat. Cool. Beat, using enough powdered sugar for proper spreading consistency.
Lou Gambill was Bobbye Caudill's mother--she always baked this cake for Bobbye's husband, Ken.
1 package yellow, white or strawberry cake mix
Put everything into large mixer bowl and beat at moderate speed for 4-5 minutes. Bake in three prepared cake pans at 350 degrees for 20-25 minutes (you could also use four 8 inchpans).
FROSTING:
Beat until creamy and spread on thoroughly cooled layers.
1 cup sugar
Prepare 13x9x2 baking pan; heat oven to 350 degrees. Combine sugar, vanilla and eggs.
Recipe from Lela Cooper Duncan (my mother-in-law)--1972. Mother didn't much like to cook and was always looking for easy recipes--this one is easy.
2 cups sugar
Mix together and bake in prepared 13x9x2 inch baking pan for 30 minutes at 350 degrees.
ICING:
Beat butter, sugar and cream cheese until stiff and fluffy. Stir in pecans and vanilla.
1/3 cup packed brown sugar
Mix brown sugar, butter and corn syrup until smooth; set aside. Beat egg, sugar, soda and cinnamon together thoroughly; add biscuit mix, applesauce and walnuts, blending well.
6 slices trimmed white sandwich bread, each cut into 4 strips
Using two forks, roll bread strips in milk, coating all sides. Roll bread strips in coconut.
CAKE:
TOPPING:
Preheat oven to 350 degrees. Cream butter and sugar until fluffy; add eggs one at a time.
3 cups all purpose flour
In mixing bowl, sift together flour, sugar, baking powder and salt. Stir in coconut and orange peel. Combing egg, milk, oil and vanilla; add to dry ingredients all at once, stirring just until combines.
2 cups sugar
About four hours before serving or early in day: Preheat oven to 350 degrees. Spray bundt pan with Pam. In large bowl, with mixer at medium speed, beat sugar and eggs 5 minutes.>br> Slowly beat in salad oil until well blended. Reduce mixer speed to low; beat in flour, soda, salt, cinnamon and vanilla; beat until mixed. Stir in apples, raisins and 1 cup walnuts with a spoon. Spoon batter into pan; bake 1 hour and 10 minutes, or until cake tests done.
APPLE GLAZE:
1-1/2 cups powdered sugar
In medium bowl, mix together until smooth.
Mix well:
2 cups sugar
Add:
1 teaspoon soda
Mix well and pour into 13x9x2 inch baking pan (a bundt pan would work, also). Bake at 350 degrees for 40-50 minutes, or until cake tests done.
2 cups all purpose flour
CARAMEL SAUCE:
Cook first 5 ingredients in heavy deep saucepan over high heat until mixture thickens and candy thermometer registers 220 degrees. Let sauce cool for 20 minutes, skimming foam from surface if necessary.
To serve, slice cake. Place on serving plates (with ice cream, if desired). Spoon sauce onto cake. Drizzle with creme fraiche or whipping cream.
1-1/2 cups sugar
Cream butter and sugar. Add soda and buttermilk, then add bananas. Beat in eggs, flour and vanilla. Stir in nuts. Pour into two prepared 9 inch layer pans or one 13x9x2 inch baking pan. Bake 30-35 minutes at 350 degrees.
3 cups flour
In mixing bowl, thoroughly stir together the flour, sugar, salt and soda. Make a well in the center of dry ingredients. Combine eggs, bananas, oil, pineapple with juice and
vanilla; add, all at once, to dry ingredients, stirring until well-moistened.
My sister-in-law, Elsie Kasik Stunkard, gave me this recipe in 1987. An easy cake to make and a delicious one. I sometimes add nuts to the batter before baking.
Mix all ingredients together; pour into prepared 13x9x2 inch pan and bake at 350 degrees for 45 minutes (35 minutes if you use a glass baking dish).
2 cups raisins
Mix the fruits, nuts, molasses and wine in large container with a tight cover. Let stand at least overnight.
Sift dry ingredients together. Cream butter; gradually cream in sugar, then beat in eggs, one at the time, beating each in very thoroughly. Combine with fruit and nut mixture, then stir in dry ingredients. Mix all together thoroughly.
I sometimes add more fruit or nuts (or both) than the recipe calls for. The cake is less expensive to make (and almost as good) if you cut down on these ingredients, too. As
is, the recipe makes about 5 pounds of fruit cake. The small ones make great gifts!
I started making fruit cake in 1947. Ronnie and Donnie (age 2-1/2) always slept in the same bed, so while they were taking a nap, I put the cooled cakes on the empty bed.
2 cups flour
Put all ingredients in large bowl; beat at medium speed 1-1/2 minutes. Pour into prepared pan (large loaf or bundt). Bake 35-40 minutes at 350 degrees.
ICING:
Boil first four ingredients 2 minutes; add coconut and vanilla. Spread on cake while cake and icing are very warm.
LEMON CURD:
FROSTING:
CAKE:
LEMON CURD:
Combine sugar and cornstarch in heavy medium saucepan. Gradually whisk in lemon juice. Whisk in eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils, about 12 minutes. Pour into medium bowl; refrigerate until cold, at least 5 hours. (Cover and refrigerate up to 1 week.)
FROSTING:
Beat powdered sugar and 1-1/4 cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions;
chill until firm.
CAKE:
Heat oven to 350 degrees. Prepare three 9 inch cake pans. Line bottoms with parchment paper. Whisk flour, 1/2 cup sugar, baking powder and salt in large bowl. Add 4 yolks, oil, orange juice, lemon peel and 3/4 cup curd to bowl--do not stir. Combine whites and cream of tartar in another large bowl and beat until soft peaks form.
8 ounces (2-2/3 cups) shredded coconut
Preheat oven to 350 degrees. Generously spray 10 inch tube pan with pam and sprinkle bottom with half of the coconut. Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
Combine remaining ingredients except powdered sugar in large mixer bowl; beat at medium speed 3-4 minutes. Stir in toasted coconut. Pour into prepared pan and bake 50-60 minutes, until cake tests done. Place pan on rack and cool completely. Remove
from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
3 cups all-purpose flour
Adjust oven rack to top of lower third of oven. Heat to 375 degrees.
Cream Cheese Glaze: Beat 3 ounces cream cheese, at room temperature, and 2/3 cup powdered sugar in bowl until smooth. Mix in 2 to 2-1/2 tablespoons milk until good pouring consistency.
2-1/2 cups all-purpose flour
LEMON CREAM CHEESE FROSTING
8-ounce package cream cheese, softened
Preheat oven to 350 degrees.
To make frosting:
1 pkg (1/4 oz.) active dry yeast
FILLING:
11 ounces cream cheese, softened
1/2 cup sugar
ICING:
1/2 cup powdereed suigar
Dissolve yeast in water; let stand 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed 3 minutes. Stir in enough of remaining flour to form a soft dough. Knead on floured surface until smooth and elastic, about 6-8 minutes.
Combine icing ingredients; drizzle over bread.
3/4 cup (1-1/2 cubes) unsalted butter, softened
Preheat oven to 350 degrees. Line muffin tin with cupcake cups.
6 tablespoons all-purpose flour
In large mixing bowl, combine flour, butter and 1-1/2 cups sugar.
Serve warm or chilled, dusted with powdered sugar on top.
2 boxes (18-1/2 oz.) yellow cake mix
FROSTING
2 (8 oz.) packages cream cheese, softened
Beat cake mix, oil , eggs, water and orange zest with mixer for 2 minutes.
FROSTING:
Beat cream cheese and butter with mixer until light and fluffy.
ASSEMBLE:
Place one layer on a cake plate; cut off raised part. Spread 1/2 cup marmalade on top of layer; spread 1/2 cu frosting over the marmalade. Repeat with second layer. Top cake with third layer and evenly spread top and sides with frosting. Swirl marmalade on top for decoration.
(I would replace the water in the cake recipe with orange juice.)
2 cups sifted all-purpose flour
FROSTING
8 ounce package cream cheese, softened
Combine dry ingredients in mixing bowl.
FROSTING:
Beat cream cheese and butter until smooth; beat in vanilla and powdered sugar until mixture reaches spreading consistency.
12 servings
1/4 cup chopped pecans
GLAZE:
1/2 cup butter (1 cube)
Prepare 10” tube pan. Sprinkle nuts in bottom of pan. Mix remaining cake ingredients with electric mixer until well-blended, about 3 minutes. Pour into pan and bake at 350 degrees for 1 hour, 10 minutes.
About 10 minutes before cake is done, begin glaze.
1/2 teaspoon soda
1/4 teaspoon cloves (scant)
1 teaspoon cinnamon
2 cups sugar
3 eggs, beaten
1 cup salad oil
1 teaspoon vanilla
1 teaspoon red food color
2 small jars of baby food plums (pureed)
2 cups sugar
3 cups flour
1-1/2 cups prune juice
1 teaspoon soda
1 cup stewed prunes
1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon each, nutmeg and cinnamon
1/2 teaspoon cloves (scant)
1 heaping cup brown sugar
1/2 cup milk
1 tablespoon Karo syrup
4 eggs
3/4 cup oil
3 ounce package strawberry Jello
1/4 cup water
2/3 cup sliced fresh or thawed frozen strawberries
1 cube butter, softened
1 pound powdered sugar
2/3 cup sliced fresh or thawed frozen strawberries
Recipe from my brother Howards wife, LaDelle--1955-60. This is a wonderful baby shower or birthday cake.
2 eggs
1 teaspoons vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
13-1/2 ounce can crushed pineapple with juice
1/2 cup brown sugar
1/2 cup coconut
1/2 cup chopped pecans
Beat 2 minutes; add flour, soda, salt and pineapple. Pour into prepared pan. Sprinkle top with brown sugar, coconut and pecans.
Bake 45-50 minutes, until done.
2 cups all purpose flour
1 teaspoon soda
1 teaspoon vanilla
20 ounce can crushed pineapple, with juice
1/2 cup chopped pecans
1 cube butter, melted
3/4 cup granulated sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped pecans
1 teaspoon vanilla
Spread on cake while cake and frosting are warm.
1/4 cup butter, melted
3 tablespoons light corn syrup
1 egg, well beaten
1/4 cup granulated sugar
1/4 teaspoon soda1/2 teaspoon cinnamon
2 cups biscuit mix
1/2 cup applesauce
1/2 cup chopped walnuts
Walnut halves and candied cherries
Drop by tablespoonfuls into ungreased 8x8x2 inch baking pan. Top with walnut halves and candied cherries. Spoon butter mixture over top.
Bake 25 minutes at 375 degrees.
1 can Eagle Brand sweetened condensed milk
1-2/3 cups angel flake coconut
Place on baking sheet that has been sprayed generously with Pam; bake at 375 degrees for 8 to 10 minutes.
Remove from baking sheet at once.
Yield: 24 strips
1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon soda
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 cup chopped nuts
1/2 cup sugar
1 teaspoon cinnamon
In separate bowl combine sour cream and soda; mix well and add to butter mixture. Add vanilla, then add flour and baking powder. Combine topping ingredients; mix well.
Add
half of the topping to batter and pour into 9 square pan. Sprinkle remaining topping over top and bake 50 minutes, or until done.
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1-1/3 cups angel flake coconut, toasted
2 teaspoons grated orange peel
1 egg, slightly beaten
1-1/2 cups milk
2 Tablespoons salad oil
1 teaspoon vanilla
Turn batter into prepared 9x5x3 loaf pan. Bake at 350 degrees for 60-70 minutes, or until cake tests done. Remove from pan.
4 eggs
1 cup salad oil
3 cups all purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups diced apples (about 2 medium-sized apples)
1 cup dark seedless raising
1-1/4 cups chopped walnuts
APPLE GLAZE
Cool in pan 10 minutes; remove to cooling rack and cool completely. Prepare Apple Glaze and spoon over cake, letting some run down sides. Sprinkle with
remaining 1/4 cup chopped walnuts.
2 tablespoons apple juice
3 eggs
1-1/3 cups salad oil
3 cups all purpose flour
1 teaspoon salt
3 cups diced apples
1 cup chopped nuts
1 teaspoon vanilla
1 cup cake flour
1-1/2 teaspoons soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon mace
1/4 teaspoon ginger
1-1/2 cups (3 cubes) butter at room temperature
2 cups sugar
3 eggs
3-1/2 cups chopped, unpeeled tart green apples (such as Granny Smiths)
1 cup raisins soaked overnite in 1/2 cup bourbon and drained
3/4 cup chopped toasted pecans
Preheat oven to 325 degrees. Prepare 10 inch springform pan. Sift first 9 ingredients together.
Using electric mixer, cream butter and sugar until light and fluffy; beat in eggs, one at a time.
Gradually fold in dry ingredients. Fold in apples, raisins and pecans.
Spread batter in prepared pan; bake until tester inserted in center comes out clean, about
1-3/4 hours (one hour and 45 minutes).
Cool cake completely.
8 to 10 servings
1 cup whipping cream
1/4 cup maple syrup
1/4 cup dark corn syrup
3/4 cup butter
1 teaspoon soda
4 teaspoons buttermilk
3 mashed bananas
3 eggs
2 cups flour
2 teaspoons vanilla
1/2 cup chopped nuts
Frost with favorite frosting or, if desired, serve plain or sprinkled with powdered sugar.
Joanne Volby of Watertown, South Dakota, gave me this recipe in 1949.
2 cups sugar
1 teaspoon salt
1 teaspoon soda
3 eggs, slightly beaten
2 cups mashed bananas
1 cup oil
8 ounce can crushed pineapple with juice
1-1/2 teaspoons vanilla
Pour batter into a Pam-sprayed bundt pan. Bake 65-70 minutes at 350 degrees, or until cake tests done.
Cool in pan 15 minutes; remove from pan and cool on rack.
Sprinkle with powdered sugar, if desired. (I usually sprinkle bottom and sides of bundt pan with granulated sugar after spraying with Pam--I like the crusty surface it makes.)
2 cups all purpose flour
2 cups sugar
2 teaspoons soda
2 eggs
1 cup chopped nuts
4 ounces candied pineapple
1 pound seeded and quartered dates
2 cups coarsely chopped walnuts (include some black walnuts if available)
4 ounces candied cherries
2 cups coarsely chopped pecans
1/2 cup red wine or brandy
1/2 cup dark molasses
1-1/2 cups brown sugar
2 cups sifted flour
4 eggs
1/2 teaspoon salt
1/4 teaspoon soda
2 teaspoons cinnamon
1 teaspoon (or less) cloves
1 teaspoon mace
Bake in loaf pans (regular or small) lined with aluminum foil at 275 degrees for about 2-1/2 hours--set pan of water on oven floor. Remove from pan to cool, leaving foil on cake. Wrap in plastic wrap and seal when cakes are cool.
If cakes are baked the first week in November, they have plenty of time to age for Christmas. I have kept them this way for two years.
When I realized their nap was longer than usual, I found them sitting in the bed with the cakes and they had already eaten three pounds of cake. My family loves fruitcake!!!
1-1/2 cups sugar
2 scant teaspoons soda
2 eggs
1/4 teaspoon salt
Large can fruit cocktail
1 teaspoon vanilla
3/4 cup sugar
1 cube butter
1/2 cup canned milk
Dash of salt
1/2 teaspoon vanilla
1 cup angel flake coconut.
Basil's aunt, Myrl Cooper Rainey of Paris, Texas, gave me this recipe. Myrl was a great cook.
2-1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large egg yolks
1-1/2 cubes butter, cut into 1/2 inch pieces
2 cups chilled heavy cream
3/4 cup powdered sugar
1-1/2 cups cake flour
1-1/2 cups sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
4 large egg yolks
1/4 cup canola oil
1/4 cup orange juice
8 large egg whites
1-1/2 teaspoons grated lemon peel
1/4 teaspoon cream of tarter
Lemon slices, patted dry
Gradually add remaining 1 cup sugar, beating until stiff, but not dry. Using same beaters, beat yolk mixture until smooth; fold whites into yolk mix in 3 additions. Divide equally among pans; bake until done, about 25 minutes. Cool 15 minutes on racks; turn onto racks and peel off paper. Cool completely. Frost with 1/3 cup curd and 1 cup frosting between layers.
18 ounce lemon cake mix
3-3/4 ounce package instant lemon pudding mix
4 large eggs
1/2 cup canned coconut cream
1/2 cup fresh lemon juice
1/4 cup oil
1/4 cup dark rum
Powdered sugar
1 cup packed dark brown sugar
3/4 cup white sugar
1 tablespoon baking powder
1-1/2 teaspoons ginger
1/2 teaspoon soda
1/2 teaspoon cloves (try allspice)
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
1-14 cups vegetable oil
1/4 cup orange juice
1 tablespoon vanilla
1 pound carrots, peeled and shredded (4-1/2 cups)
1 cup sweetened flake coconut
1 cup chopped walnuts
1/2 cup golden raisins
Cream Cheese Glaze
Toasted coconut (optional)
Prepare 12-cup tube or bundt pan.
Combine flour, sugar, baking powder, soda, spices and salt in large bowl. beat on low speed 30 seconds; make well in center.
Beat eggs in small bowl; stir in oil, orange juice and vanilla. Pour liquid ingredients into well; stir rapidly with wooden spoon until well mixed, then beat at medium speed 3 minutes, until blended.
Stir in carrots, coconut, walnuts and raisins. Pour into prepared pan.
Bake at 375 degrees 45 minutes. Lower temperature to 350 degrees; bake 30 minutes.
Cool cake in pan on rack 15 minutes; turn onto rack to cool. Prepare glaze.
Place cake on serving platter; slowly pour glaze over cake. Garnish with coconut, if desired.
16 serving
LEMON CREAM FROSTING
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves (or 1 teaspoon allspice)
1/2 teaspoon salt
1/2 cup (1 cube) butter, softened
1 cup sugar
1 cup unsulphured molasses
2 large eggs, lightly beaten
2 teaspoons soda
1 cup boiling water
1/4 cup (1/2 cube) butter, softened
1/2 teaspoon vanilla
3 cups sifted powdered sugar
Place 24 baking cup liners in muffin tins and set aside. In a large mixing bowl, sift together flour, spices and salt;set aside.
Spoon batter into baking cups. Place in the middle of the over and bake about 20 minutes, or until cupcakes test done. Remove from oven and set aside to cool.
In a medium bowl on medium speed, beat cream cheese and butter until smooth, about 3 minutes. Add vanilla; gradually add powdered sugar and beat until well-incorporated. Spread on cooled cupcakes.
24 cupcakes
3 Tbsp warm (110-115 deg) water
1/4 cup sugar
1/3 cup milk
1/4 cup melted butter
2 eggs
1/2 teaspoon salt
3 tsp 3-1/2 cups all-purpose flour,
divided
1 egg
1 teaspoon grated lemon rind
2 to 3 teaspoons milk
1/4 teaspoon vanilla
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside.
Punch dough down. On a floured surface, roll into a 14x12’ rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle.
On each long side, cut 1” wide strips, 3” into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise 30 minutes. Bake at 375 degrees for 25-30 minutes, or until golden brown. Cool.
12-14 servings
1-1/2 cups sugar, divided use
6 large eggs
1/4 cup fresh lemon juice, divided use
2-14 cups cake flour or a/p flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon zest, divided use
3/4 cup cream cheese, softened
Powdered sugar for dusting, optional
Combine butter and 1-1/4 cups sugar in large mixer bowl; beat on medium-high speed until fluffy.
Add eggs and 3 tablespoons of the lemon juice; beat until well combined, scraping down the bowl once or twice as necessary.
Mix in the flour, baking powder, salt and 2 teaspoons of the lemon zest until just combined.
Spoon about 3 tablespoons of batter into each muffin cup. Place about 1 tablespoon of cream cheese mixture on top of each portion and cover the cheese with some of the remaining batter (batter should reach 3/4 of the way to top of each cup.
Bake until golden, about 20 minutes. Let cool in pan 10 minutes before turning out onto wire rack to cool completely.
Use a strainer to sift powdered sugar over tops of cupcakes before serving, if desired.
12 cupcakes
6 tablespoons butter, melted
2 cups sugar, divided
4 eggs, separated
1-1/2 cups milk
Grated peel of 1 lemon
2 tablespoons fresh lemon juice
Powdered sugar
Beat egg yolks; add to mixing bowl along with milk and lemon peel; mix well. Add lemon juice.
In another bowl, beat egg whites until stiff, slowly adding remaining 1/2 cup sugar while beating; fold into batter. Pour into a greased 2-quart baking dish or individual ramekins. Place in a shallow pan of hot water and bake at 350 degrees for 55-60 minutes, or until lightly browned.
6-8 servings
2/3 cup vegetable oil
6 eggs
2/3 cup water
1 teaspoon grated orange zest, or 1/2 teaspoon orange extract
16 ounce jar orange marmalade
1 cup (2 cubes) butter, softened
5 to 6 cups powdered sugar
2 teaspoons orange zest or 1 teaspoon orange extract
Divide batter evenly among three prepared 9” cake pans. Bake at 350 degrees 30-35 minutes--until cake tests done.
Cool in pans about 15 minutes; remove from pans and cool completely on racks.
Add sugar a little at a time until of spreadable consistency.
Stir in orange zest.
12 servings
2 cups sugar
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt (try 1/2 teaspoon)
1-1/2 cups vegetable oil
4 eggs
2 (6-ounce) jars carrot baby food
8 ounce can crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup (1 cube) butter, softened
1 teaspoon vanilla
3-3/4 cups powdered sugar
Additional chopped walnuts (optional)
Add oil, eggs and baby food; mix on low speed until well-blended.
Stir in pineapple and nuts. Pour into two prepared 9” cake pans.
Bake at 350 degrees 35-40 minutes, until layers test done.
Cool 10 minutes in pans; remove to wire racks to cool completely.
Spread between layer, on top and sides of cake. Garnish with nuts, if desired.
Store in the refrigerator.
1 box yellow cake mix
3 oz. box vanilla instant pudding mix
3/4 cup water
3/4 cup vegetable oil
2 teaspoons cinnamon
4 eggs
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup white wine
1 cup sugar
1/4 cup water
1/4 cup white wine
Boil butter, sugar and water 2 minutes. Remove from heat and stir in wine.
Pour half of glaze over hot cake; let stand 10 minutes.
Turn out onto serving plate and pour other half of glaze over top of cake.
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