Cakes
COLORFUL DELUXE FRUIT CHRISTMAS CAKE
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1 1/2 C sifted all purpose flour 1/2 C honey 2 tsp. baking powder 6 eggs, well beaten 1/4 lb. citron peel, diced 1/4 tsp. Allspice 1/2 lb. cherries, halved 1/2 tsp. Mace 2 lbs. deluxe fruitcake fruit 1/2 C sugar |
1 tsp. Salt 1 tsp. Vanilla 1/2 tsp. Nutmeg 1/4 C orange juice 1/2 tsp. Cinnamon 1/4 tsp. Cloves 1/2 lb. seeded raisins 1 C butter 1/2 lb. blanched almonds 1/2 C flour for dredging fruit |
Sift flour, baking powder, salt, spices. Cream butter, gradually add sugar and honey, beat until fluffy. Add eggs and vanilla. Beat well.
Add flour-spice mixture alternately with orange juice, beating until smooth after each addition. Add peels, fruit and nuts dredged with remaining 1/2 C flour. Mix well. Turn into pans lined with 3 thicknesses of greased brown paper. Fill about 3/4 full. Bake at 350° F for approximately 2 1/2 hours, depending on size of pans.
YIELD: 5 1/2 lbs.
Edna Needham
All the fine compliments, all the good wishes,
will never replace, help with the dishes!
CHOCOLATE CARAMEL PECAN CAKE
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1 pkg. caramels (75) 1/2 C butter 4 sq. unsweetened chocolate 2 C granulated sugar 2 1/2 C flour 1 tsp. baking soda 1 1/2 C chopped pecans |
1 can sweetened condensed milk 2/3 C oil 1 1/2 C water 2 eggs 1 tsp. Salt 2 tsp. vanilla |
Heat oven to 350° F.
In a heavy saucepan, combine caramels, sweetened condensed milk and butter. Over medium heat, cook and stir until melted and smooth. Set aside. Heat oil and chocolate in large saucepan or microwave in large micowaveable bowl at medium heat for 2 minutes or until melted.
Add water, sugar, eggs, flour, salt, baking soda and vanilla to chocolate mixture. Beat with a fork until smooth and creamy, about 2 minutes.
Spread 1/2 of the batter into a greased 9 x 13 cake pan. Bake @ 350° F for 15 minutes, or until center is set. Remove from oven.
Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel layer. Sprinkle with nuts. Return to oven and bake 40 minutes, or until cake springs back when lightly touched. Cool completely before cutting.
Heather Hobbs
Of all the things you wear,
Your expression is the most important.
BACARDI RUM CAKE
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1 C chopped nuts |
1/4 C oil |
GLAZE:
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1/2 C butter 1/4 C water |
1 C sugar 1/2 C bacardi dark rum |
Preheat oven to 325°. Grease and flour tube pan. Sprinkle nuts over bottom of pan. Add cake batter, eggs, water rum and pudding - well mixed. Bake for 1 hour. Cool and invert on serving plate. Prick top and drizzle glaze evenly over top and sides.
GLAZE:
Melt butter. Stir in water and sugar. Boil for 5 minutes stirring constantly. Stir in rum. Decorate with whipped cream.
Heather Sutherland
CHOCOLATE CAKE
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1/2 C butter 2 eggs 1 1/4 C brown sugar 2 C flour 1/2 C syrup |
1/2 tsp. salt 1 C milk 1/2 C cocoa 1 tsp. vanilla 1 tsp. baking soda |
Cream butter & sugar. Add syrup and beaten eggs. Combine dry ingredients. Add alternately with milk. Add vanilla. Bake at 350° for 30 minutes.
Molly Mills
CHRISTMAS RAINBOW CAKE
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1 pkg. white cake mix 1-3 oz pkg. raspberry Jell-O 1-3 oz pkg. lime Jell-O |
2 C boiling water 1-8 oz cont. Cool Whip gum drops - red and green |
Prepare cake mix as directed. Bake in two 8 or 9" cake pans. Cool. Place layers top sides up in to clean layer pans. Prick each cake at 1/2" intervals.
Dissolve each flavor of Jell-O in 1 cup of boiling water. Drizzle into prepared layers; red in one, green in the other. Chill 3-4 hours.
Dip cake pans in warm water for 10 seconds. Turn onto plate. Top with 1 cup of Coo Whip. Unmold second layer; add to first layer and frost.
Garnish with sliced gumdrops cut to resemble holly.
Heather Sutherland
SPICE CAKE
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3/4 C Miracle Whip 1/4 tsp. Salt 3/4 C sugar 1/2 tsp. Cloves 2 1/2 C sifted cake flour |
1/2 tsp. nutmeg 1 tsp. baking soda 1 tsp. cinnamon 3/4 C cold water 2 Tbsp. molasses |
Combine Miracle Whip and sugar. Sift other dry ingredients together; add alternately to Miracle Whip mixture with combined water and molasses. Blend well after each addition until smooth. Bake in a greased 9" square pan at 350° for 30-35 minutes. Ice when cool. (See recipe on following page)
Bernice Dyck
SPICE CAKE ICING
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4 oz cream cheese 1/4 C butter |
2 C icing sugar 1 tsp. vanilla |
Beat with mixmaster or beater and spread on cooled spice cake.
Bernice Dyck
SOUR CREAM COFFEE CAKE
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1/2 C margarine 1 C white sugar 2 eggs 1 tsp. baking soda 1 C sour cream 1 1/2 C all-purpose flour |
1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 C packed brown sugar 1 tsp. cinnamon 1/2 C finely chopped nuts |
Cream butter, sugar and 1 egg together in a mixing bowl. Beat in second egg. Add soda and sour cream. Mix flour, baking powder and salt together. Add to the batter. Stir to mix. Put 1/2 batter in greased 9 x 9" pan. Mix brown sugar, cinnamon and nuts together. Sprinkle 1/2 over batter. Spoon second half of batter here and there over the top. Cover with second half of the cinnamon mixture. Bake @ 350° for 45 minutes or until a toothpick comes out clean. Serve warm with whipped cream.
Heather Sutherland
Gardening didn't keep Adam out of mischief!
PINA COLADA CAKE
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1 pkg. yellow cake mix 1 pkg. instant vanilla pudding 1-15 oz can of cream of coconut |
1/2 C rum (plus 2 Tbsp.) 1/3 C vegetable oil 4 eggs 1-8 oz can crushed pineapple, |
GARNISH: Whipped cream, pineapple chunks, maraschino cherries and toasted coconut.
Preheat oven to 350°. Combine cake mix, pudding, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat for 2 minutes on medium speed. Stir in crushed pineapple. Pour into well-greased tube pan. Bake for 50-55 minutes. Cool slightly. With skewer, poke holes in cake.
Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish. Store in fridge.
Heather Sutherland
CRUMB CAKE
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2 C flour 1 C brown sugar 3/4 C butter |
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Rub to crumble. Take out 1 cup of crumbs and reserve.
Mix:
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1 C sour milk 1 tsp. Cinnamon 1 tsp. baking soda |
1 egg 1 tsp. cloves 1 C raisins or currants |
Sprinkle crumbs on top of cake. Currants and raisins may be omitted. Bake at 350°.
Joan Zink
MARBLE CHEESECAKE
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1 C graham cracker crumbs 3 Tbsp. Sugar 3 Tbsp. margarine, melted |
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Combine crumbs, sugar and margarine; press onto bottom of 9" sponge form pan. Bake at 350° for 10 minutes.
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3 - 8 oz pkgs. cream cheese, softened 3/4 C sugar (or substitute 1 C splenda, 1 tsp. Vanilla |
3 eggs 1-1 oz sq. |
Combine cream cheese, sugar and vanilla, mixing at medium speed on an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into one cup of batter. Spoon plain and chocolate batter alternately over crust; cut through with a knife to get the marble effect. Bake at 450° for ten minutes. Reduce oven temperature to 250°, bake for an additional 30 minutes, then loosen cake from rim of pan, cool and serve.
Janet Landriault
We may live without poetry, music and art,
We may live without conscience, and live without heart,
We may live without friends, and live without books,
But civilized men cannot live without cooks!
THELMA'S CHRISTMAS CAKE
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5 C flour (use 1/2 C to flour fruit) pinch salt |
1 tsp. each - cinnamon, nutmeg, cloves, allspice and mace |
Combine together:
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3 lbs. Raisins 1/2 lb. Almonds 1 1/2 lbs glazed fruit |
1/2 lbs. cherries (red and green) 1 1/2 C walnuts or pecans |
Cream together:
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1 lb. Butter 1 1/2 C brown sugar 1 C corn syrup |
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Add:
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1 C milk (using 1 tsp. soda to sour the milk) 8 eggs (add one at a time) 1 tsp. almond flavoring |
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Add fruit to creamed mixture then fold in dry ingredients. Line fruit cake pans with wax paper and fill 2/3 full. Bake at 250° for 3 1/2 - 4 hours. Allow 3 to 4 weeks to ripen.
Kathy Wilson
A woman's way to a man's heart is through his stomach,
but not by jumping down his throat.
CARROT CAKE
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1 C cooking oil 1 1/2 C sugar 4 eggs 3 C grated carrots 2 C flour |
2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 3/4 C walnuts chopped |
Beat oil and sugar. Beat in one egg at a time. Stir in carrots. Add remaining ingredients. Fold to moisten. Spread in a 9x13" pan and bake @ 350° for 45 minutes. After cake has cooled, spread with cream cheese frosting.
FROSTING:
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4 oz cream cheese 2 C icing sugar |
2 Tbsp. softened butter 1 tsp. vanilla |
Kathy Wilson
APPLE CAKE
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1 1/2 C sugar 2 tsp. Vanilla 1/2 C oil 2 C flour 4 C diced apples |
1 tsp. baking soda 1 C nuts 1/2 tsp. salt 2 eggs cinnamon, to taste |
Beat eggs, add oil slowly. Add sugar and vanilla. Mix flour, salt, baking soda, and cinnamon together and add to mixture. Stir in apples and nuts. Pour into greased 9x11" pan and bake at 350° for 40 to 45 minutes.
Robin & Elke Dyke
CHOCOLATE ZUCCHINI LOAF
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3 eggs 2 1/2 C flour 3/4 C oil 1tsp. Salt 2 tsp. vanilla 2 1/2 tsp. baking powder 1 C white sugar 1 1/2 tsp. baking soda |
1 C brown sugar 1 tsp. cinnamon 2 tsp. grated orange peel (opt.) 1/2 C cocoa 1 C walnuts (opt.) 1/2 C milk 2 C grated zucchini |
Mix altogether and put in a greased and floured loaf pan. Bake at 350° for 1 hour or until well done. Can also be made into muffins.
Bernice Dyck
CHOCOLATE SHEET CAKE
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1/2 C margarine 1/2 C cocoa 1/2 C oil 2 eggs 1 C water |
1 1/2 tsp. soda 2 C sugar 1/2 C evaporated milk 2 C flour 2 tsp. vanilla |
Bring first three ingredients to a boil. Pour over flour, sugar and cocoa. Mix until blended and add the rest of the ingredients. Grease and flour a 12x8" cookie sheet. Bake for 20 minutes at 350°. Top cake with chocolate icing while still warm.
Kathy Wilson
Of many kinds of remote control, a man's control
of his wife is by far the remotest.
DATE SHORTBREAD
(Matrimony Cake)
DATE FILLING:
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1/2 lb. chopped dates 1/2 C cold water 2 Tbsp. brown sugar |
Grated rind of 1/2 orange 2 Tbsp. orange juice 1 tsp. lemon juice |
Cook dates, water, orange rind and sugar in a small saucepan, over moderate heat until thick and smooth; remove from heat, add fruit juices and mix well. Cool before spreading.
CAKE:
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1 1/2 C flour 1/2 tsp. baking soda 1 tsp. baking powder 1/4 tsp. Salt |
1 C butter 1 C brown sugar 1 1/2 C coarse oatmeal |
Sift flour, baking powder, soda and salt. Rub in butter with tips of fingers. Add sugar and oatmeal. Mix well. Spread one-half of the crumbs in a greased shallow pan (about 8 x 14"). Pat to make smooth. Cover with the cooled date filling, spreading it evenly, then cover with the remaining crumbs. Pat to make smooth. Bake at 325° for 30-35 minutes. Increase heat slightly and bake for a few minutes longer, to lightly brown the mixture. Cut in squares while hot and allow the shortbread to cool in the pan.
Bernice Dyck
An ounce of image is worth a pound of performance.
THELMA'S WEDDING CAKE
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2 C butter 1 lb. Currants 3 C brown sugar 1 lb. seedless raisins 9 eggs 1 lb. sultana raisins 1/2 lb. almonds 1 lb. Dates 1 tsp. almond extract 2 tsp. Nutmeg |
1 tsp. lemon extract 2 tsp. cinnamon 1 tsp. vanilla 1 tsp. cloves 1 lb. mixed peel 1 C fruit juice 1 C molasses 3 tsp. baking powder 4 C of flour |
Mix butter and sugar thoroughly; add eggs beating in one at a time. Then add molasses, spices and flavor. Add fruit juice, flour, baking powder and last of all the well dredged fruit. Fill pans 3/4 full and bake in a slow oven (250°) for 3 hours.
VARIATION: Use mixed fruit instead of mixed peel and also add 1 lb. of candied cherries.
Grandma Jenner
Thelma Wilson
Afternoon: The time of day you worry about
how you wasted the morning.
APRICOT CRUMBLE CAKE
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8 oz cream cheese 1 3/4 C flour 1/2 C butter 1 tsp. baking powder 1 C sugar 1/2 tsp. baking soda
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1/4 C milk 1/4 tsp. Salt 2 eggs 8 oz apricot jam 1 tsp. vanilla apricot halves, canned optional |
Combine cream cheese, butter, and sugar until well blended. Gradually add milk. Blend in eggs and vanilla. Add combined dry ingredients to cream cheese mixture; mix well. Pour 1/2 batter into greased and floured 9x13" pan or spring form pan. Dot with jam; cover with remaining batter. Bake at 350° for 35-40 minutes.
TOPPING:
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2 C flaked coconut 2/3 C brown sugar |
1 tsp. Cinnamon 1/3 C melted butter |
Combine all ingredients. Mix well. Spread onto baked cake. Broil for 5 minutes or until golden brown.
Laura Horne
If you think you are beaten, you are;
If you think you dare not, you don't;
If you'd like to win, but think you can't;
It's almost a cinch you won't!
COOKIE SHEET CAKE
Sift into a bowl:
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2 C sugar 2 C flour |
1 tsp. baking soda 1/2 tsp. Salt |
Melt:
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1 C margarine and add 4 Tbsp. Cocoa 1 C water |
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Bring to a rapid boil and pour over dry ingredients.
Add:
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1/2 C buttermilk 2 eggs 1 tsp. Vanilla |
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Bake on a greased cookie sheet at 350° for 15-20 minutes.
ICING:
Melt 1/2 C margarine add 4 Tbsp. cocoa and 6 Tbsp. buttermilk. Bring this to a boil.
Add:
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3 C icing sugar 1 tsp. Vanilla 1 C chopped nuts |
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Spread while hot.
Joan Zink
Gladys Bigg
RHUBARB CAKE
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2 C rhubarb, finely diced 1/2 C white sugar |
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Cream together:
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1/2 C shortening or margarine 1 egg 1 1/2 C brown sugar |
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Sift dry ingredients:
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2 C flour or a little more 3/4 tsp. Cinnamon 1/2 tsp. Salt |
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Put into dry ingredients:
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1 C buttermilk or sour milk 1 tsp. Vanilla |
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Add rhubarb and:
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1 C raisins |
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Place in a 9x13" greased pan and bake at 350° for 1 hour. Just before baking, sprinkle with:
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1/3 C brown sugar 1/2 tsp. Cinnamon |
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Joan Zink
Mae Lowes
Don't be afraid to go out on a limb,
that's where the fruit is!
EASY FRUIT CAKE
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1 C coffee 1 C brown sugar 2 C raisins |
1/3 C butter 1/2 tsp. each of cinnamon, cloves and nutmeg |
Put on a stove and boil for 3 minutes. Cool and add 2 cups of flour and 1 tsp. baking soda dissolved in a little luke warm water. Add 2 eggs, nuts or any other fruit you like. Bake for 45 minutes to 1 hour.
Mae Lowes
ORANGE RAISIN CAKE
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1/2 C butter or other shortening 1 C white sugar 1 egg 2 C flour 1/4 tsp. Salt 1/2 tsp. Vanilla |
3/4 C warm water 1 tsp. baking soda (level) 1/4 C nuts (optional) 1 C raisins or currants 1 small orange |
Put orange, nuts, and raisins through a food processor or chop finely. Add sugar and shortening. Cream well. Add beaten egg. Sift flour measure then add salt and baking soda and add alternately with warm water and egg mixture. Bake in a 9x13" pan.
Mae Lowes
If I try, knowing there is little hope of succeeding,
I risk failure. Not to try assures it!
CELEBRATION CAKE
STEP 1:
3/4 C granulated sugar - melt over low heat. Stir until golden.
Remove and stir in 3/4 C of boiling water. Place over low heat until melted. Cool.
STEP 2:
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1 2/3 C flour 3 tsp. baking powder |
1/2 tsp. Salt 1/2 C sugar |
Place in a large bowl. Make a well in the center and add 1/2 C salad oil, 5 egg whites, 1/2 C of above syrup, 1/4 C water, and 1 tsp. vanilla. Beat until smooth.
STEP 3:
Sprinkle 1/2 tsp. cream of tartar over 1 cup of egg whites at room temperature. Fold batter into egg whites 1/4 at a time. Bake in an ungreased angel food cake pan at 325° for 1 1/4 hours.
ICING:
1/3 C butter or margarine
Blend in 2 egg yolks, 4 cups of icing sugar and 1/4 cup of above syrup and 1 Tbsp. milk. Mix until spreading consistency.
Gladys Bigg
Three of the most difficult things to do in life are to keep a secret,
forget an injury, and make good use of leisure time.
COMFORT CAKE
CAKE:
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1 pkg. Duncan Hines 3 oz pkg. instant vanilla pudding 4 eggs 1/2 C cold water |
1/2 C oil 1 C chopped pecans or walnuts 1/2 C Southern Comfort Liqueur |
GLAZE:
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1/4 C butter 1/8 C water |
1/2 C sugar 1/4 C Southern Comfort |
Melt butter. Stir in water and sugar. Boil for 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.
Combine cake ingredients in a large bowl and beat with electric mixer on medium for 2 minutes. Pour into greased and floured 10" tube pan or 12 cup bundt pan. Bake at 325° for 1 hour. Cool for 10 minutes then invert on serving plate. Prick top with a fork. Brush 1/2 of the glaze evenly over top and sides. Cool completely. Reheat glaze and brush remainder over cake. Before serving sift 1 Tbsp. icing sugar over cake. Serve with whipped cream.
VARIATION: Other liqueurs can be substituted such as apricot brandy, Amaretto, grande marnier etc.
Karen Olivier
A slip of the foot you may soon recover from,
but a slip of the tongue, you may never get over.
QUEEN ELIZABETH CAKE
Pour 1 C of boiling water over 1 cup of pitted chopped dates and 1 tsp. of baking soda. Cool.
Cream together:
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1 C sugar 1/2 C butter or margarine |
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Add:
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1 egg, beaten 1 tsp. Vanilla |
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Add:
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1 1/2 C flour 1/2 C nuts, chopped 1/2 tsp. Salt |
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Bake in 9x9 pan about 35 minutes at 350°.
ICING:
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5 Tbsp. brown sugar 2 Tbsp. Butter 5 Tbsp. Cream |
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Boil for 3 minutes and pour over cake which has been out of oven for 5 minutes.
Gladys Bigg
CARROT CAKE SUPREME
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2 C sugar 1 1/2 C oil 3 C flour 3 C grated carrots 2 tsp. baking soda 1 C crushed pineapple |
1/2 tsp. salt 4 eggs, unbeaten 2 tsp. Cinnamon 1 C raisins or 1/2 C walnuts |
Mix all ingredients thoroughly. Put in greased 9x13" pan and bake at 325° for 55-65 minutes. Cool and frost with cream cheese frosting.
Phyllis Borle
APPLE PIE CAKE
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5 lg. cooking apples 1 tsp. lemon juice 1/2 tsp. Cinnamon 1/4 C butter 1/2 C flour 1/8 tsp. Salt |
3/4 C sugar 1/2 tsp. Nutmeg dash of salt 1 egg 1/2 tsp. baking powder |
Peel and slice apples, place in well-buttered 10" pie plate and cover with 1/4 C sugar, lemon juice, nutmeg and cinnamon and salt. Cream remaining 1/2 C sugar with butter, and add beaten egg. Sift together flour, baking powder and 1/8 tsp. salt. Add to creamed mixture. Spread over fruit and bake for 45 minutes at 350°. Serve hot or cold.
Joanne Gravel
ONE BOWL CHOCOLATE CAKE
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1 C sugar 1 tsp. baking soda 1 egg 1 tsp. Vanilla 1/2 C milk, sweet or sour |
1 1/2 C flour 1/2 C butter 1/2 C cocoa 1/4 tsp. salt 1/2 C boiling water |
Place in a bowl in order given. Beat. Bake at 350° for approximately 35 minutes. Makes an 8 inch square cake.
Valerie Borle
The hen is the only creature that can produce dividends by sitting around.
MARASCHINO CAKE
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1/2 C shortening 2 1/4 C sifted cake flour 1 1/3 C sugar 1 Tbsp. baking powder 1/2 tsp. Salt |
1/4 C maraschino juice 16 maraschino cherries, chopped 1/2 C milk 4 egg whites 1/2 C chopped walnuts (optional) |
Beat shortening, for 1 minutes. Combine dry ingredients and stir into shortening. Add cherry juice, milk and cherries and stir until just combined. Then beat vigorously for 2 minutes. Add unbeaten egg whites and beat for 2 minutes longer. Fold in nuts. Pour into wax paper lined 9 inch round pans or 1 8x12" pan. Bake for 40-45 minutes. Cool for 10 minutes before turning out on rack. Frost with cherry frosting when cool.
CHERRY FROSTING:
Cream 1/4 C of butter or margarine. Gradually add 2 1/2 C icing sugar and 1/4 C maraschino cherry juice. Stir in 1/2 Tbsp. chopped cherries if desired.
Gladys Bigg
RASPBERRY CRUMBLE COFFEE CAKE
FILLING:
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2/3 C sugar 1/4 C cornstarch 3/4 C water or raspberry juice |
2C fresh or frozen whole 1 Tbsp. lemon juice |
COFFEE CAKE:
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3 C flour 1/4 tsp. Mace 1 C sugar 1 C butter, softened 1 Tbsp. Baking soda |
2 eggs, slightly beaten 1 tsp. salt 1 C milk 1 tsp. cinnamon 1 tsp. Vanilla |
TOPPING:
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1/4 C butter 1/2 C sugar |
1/2 C flour 1/4 C slivered almonds |
For filling, combine sugar, cornstarch, water or juice and berries. Cook over medium heat until thickened and clear. Add lemon juice and set aside to cool. In a bowl combine flour, sugar, baking powder, salt and spices. Cut in butter to form fine crumbs. Add eggs, milk, and vanilla and stir until just blended. Dive in half. Spread 1/2 the batter in a buttered 9x13" pan. Spread filling evenly over batter. Drop remaining batter by small spoonfuls over filling and gently spread. For topping, cut butter into flour and sugar. Stir in nuts. Sprinkle evenly over top of cake. Bake at 350° for 40-45 minutes.
YIELD: 16 servings
Karen Olivier
DREAM CAKE
A Prize-winning white cake!
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For 9x9" pan - 50 mins. or 2-8" layers - 35 mins. |
8x8" pan - 45 mins. cupcakes - 25 mins. |
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2/3 C margarine 2 C cake flour 3 tsp. baking powder 3/4 tsp. salt 1 1/4 C sugar 3/4 C milk 3/4 tsp. vanilla 2 eggs |
1/2 C margarine 1 1/2 C flour 2 tsp. Baking powder 1/2 tsp. Salt 3/4 C sugar 1/2 C milk 1 tsp. Vanilla 2 eggs |
Cream margarine. Sift flour baking powder, salt and sugar together. Add all dry ingredients to creamed margarine. Add milk and vanilla. Beat by hand 300 strokes or 2 minutes with an electric mixer on medium speed. Add unbeaten eggs. Beat again 150 strokes or 1 minute on medium speed. Turn batter into greased and lined pan. Bake at 350° for time indicated depending on size of pan.
Pam Cole
DOUBLE DARK CHOCOLATE CAKE
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1 1/2 C all purpose flour 1 C water 1 C brown sugar 1/3 C salad oil 1/4 C cocoa |
1 Tbsp. vinegar 1 tsp. baking soda 1 tsp. vanilla 1/2 tsp. salt |
In an 8" square pan, stir flour, sugar, cocoa, baking soda and salt. Make a well in center of dry ingredients. Add water, oil, vinegar and vanilla. Stir until smoothly combined. Bake in preheated 350° oven for 30-35 minutes.
Laura Horne
P. NUTTY COCOA FROSTING
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2 Tbsp. peanut butter 1 1/2 C icing sugar 1 Tbsp. soft butter |
3 Tbsp. milk 2 Tbsp. cocoa |
Cream together peanut butter and butter. Blend in cocoa. Gradually add icing sugar, alternately with milk, blending until smooth.
Laura Horne
CARROT CAKE
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3 C flour 2 tsp. vanilla 2 tsp. baking powder 1 1/2 C salad oil 2 tsp. baking soda 3 C carrots, grated finely |
1 tsp. cinnamon 4 eggs 1 C walnuts, chopped 2 C sugar (Red and green cherries can be |
Combine flour, baking powder, soda and cinnamon in bowl. Mix lightly with a fork. In a large bowl, beat eggs until light and lemon colored. Gradually add sugar, beating all the time. Beat until light and fluffy. Add vanilla. If using an electric mixer, turn at lowest speed. Gradually beat in salad oil. Then blend in dry ingredients. (Batter is quite thick at this stage). Stir in grated carrots, then the nuts and cherries. Turn batter into well-greased and floured 12C 10" tubular pan or 2 loaf pans. Bake in slow oven at 325° for 1 hour 15 minutes.
To store, wrap in foil or plastic wrap and refrigerate. Will keep for about 1 month. Allow to come to room temperature before serving. This is a very good cake!
Phyllis Borle
CHOCOLATE CHIP DATE CAKE
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1 1/2 C boiling water 2 eggs, beaten 1 C chopped dates 1 1/2 C flour 1 tsp. baking soda |
1/2 tsp. salt 1/2 C shortening 3/4 tsp. baking soda 1 C white sugar 1/2 C cocoa |
Pour boiling water over chopped dates and soda. Let cool. Cream shortening and sugar. Add eggs. Add chopped date mixture. Add flour, salt, soda and cocoa. Blend well and put in greased 9x13" pan.
TOPPING:
Mix together 6 oz of chocolate chips, 1/2 C brown sugar and 1/2 C chopped nuts. Spread over batter and bake at 350° for 40-50 minutes.
NOTE: This recipe does not double well.
Laura Horne
RHUBARB CAKE
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1/2 C shortening 2 C flour 3/4 C brown sugar 1/2 tsp. salt 3/4 C liquid honey |
1 tsp. baking soda 2 eggs 1 C sour milk or buttermilk 1 tsp. vanilla 2 C rhubarb, finely diced |
TOPPING:
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1/2 C brown sugar 1 tsp. cinnamon |
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Cream shortening, add brown sugar, honey, eggs, and vanilla. Beat well. Combine flour, salt and baking soda. Add to creamed mixture alternately with milk. Fold in rhubarb. Pour into 9x13" pan. Combine topping ingredients and sprinkle over top. Bake at 350° for 35-40 minutes.
Pam Cole
RHUBARB CAKE
BOTTOM LAYER:
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1 1/4 C sugar 4 C rhubarb |
3 Tbsp. flour 1 egg |
Combine and spread evenly over 9x12" pan.
TOPPING:
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2 C flour 1/2 tsp. salt 3 1/2 tsp. baking powder |
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Combine first three ingredients together.
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1/2 C butter 1 tsp. vanilla 1 C brown sugar |
1 C milk 2 eggs
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Cream butter, sugar, eggs and vanilla. Combine flour mixture alternately with milk and smooth carefully over rhubarb. Bake at 350° for 35-40 minutes.
Pam Cole
APPLE CAKE
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1 C sugar 1 1/2 C flour 1/2 C shortening |
1 1/2 tsp. baking soda 1 egg 2 1/2 C chopped apple |
TOPPING:
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1 C brown sugar 1 tsp. vanilla |
1 tsp. cinnamon 1 C chopped nuts |
Mix together. Sprinkle with topping. Bake at 350° for 30-35 minutes in a 9x13" pan.
Gladys Bigg
LAZY DAISY CAKE
Grease 9x9" pan or 9x12" if doubled.
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1 C flour 1 C sugar 1 tsp. baking powder 2 Tbsp. butter |
1/2 tsp. salt 1 tsp. vanilla 2 eggs 1/2 C hot milk |
Mix flour, baking powder and salt. Sift 3 times. Beat eggs until thick and nearly white. Add sugar gradually (beating constantly). Add vanilla. Fold flour into egg mixture. Heat milk and butter and add to mixture. Mix quickly. Bake for 30 minutes. Spread with broiled icing while still hot - brown in oven.
Donna Cole
BROILED ICING
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5 Tbsp. brown sugar 3 Tbsp. butter or margarine |
1/2 C coconut 2 Tbsp. cream or milk |
Combine is a small saucepan. Boil on medium heat or three minutes. Pour on cake. Poke the cake in several places so icing can penetrate. Brown under the broiler.
Donna Cole
HAWAIIAN WEDDING CAKE
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2 C sugar 2 C flour 2 tsp. baking soda |
2 eggs 20 oz can crushed pineapple undrained |
Mix together all ingredients. Pour into greased 9x13" pan. Bake at 350° for 35-40 minutes. Frost with the following cream cheese frosting.
CREAM CHEESE FROSTING
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1/2 C butter 2 C sifted icing sugar |
4 oz cream cheese 1 tsp. vanilla |
Pam Cole
ORANGE OR LEMON POUND CAKE
Cream 1/2 C shortening; add 1 C white sugar, 2 eggs well beaten; 1/2 C milk and the rind of 1 lemon or orange.
Sift together: 1 1/2 C all purpose flour, 1 tsp. baking powder, and pinch of salt.
Blend well with first mixture. Bake in well greased loaf tins for 1 hour at 350°.
Glaze as soon as taken from oven with juice of 1 lemon and 1/2 C white sugar. Leave to cool in pan. Use all the glaze and let it soak into the cake. Cherries, cranberries, nuts or peel may be added for variation. Excellent for freezing.
Grandma Jenner
CHOCOLATE ORANGE ZUCCHINI CAKE
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2 1/2 C flour 1 1/2 tsp. baking soda 1/2 C cocoa |
1 tsp. salt 2 1/2 tsp. baking powder 1 tsp. cinnamon |
Sift above ingredients together.
|
3/4 C butter or margarine 3 eggs |
2 C white sugar 2 tsp. vanilla |
Cream together and add to above.
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2 C grated zucchini 1/2 C milk 1 C ground nuts |
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Add to above. Bake at 350° for 1 hour in a greased bundt pan or two loaf pans.
ICING:
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3/4 C icing sugar 1/2 tsp. orange rind 1 Tbsp. orange juice |
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Combine and spread over warm cake.
Phyllis Borle
People keep asking me when I'm going to retire. They say you're supposed to slow down and take it easy when you get old ... If I had started slowing down when I was 65 or 70, by now I'd be stopped. A turtle would move faster. But I didn't slow down, I kept going. And now there isn't a turtle around that can pass me.
RHUBARB PUDDING CAKE
Orange juice, cornstarch and sugar create a crispness to the top of the cake layer and enhance the juicy rhubarb below.
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3 C coarsely sliced rhubarb 3 Tbsp. butter, softened 1 1/4 C sugar 3/4 C all-purpose flour 1 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. nutmeg |
pinch salt 1/2 C milk 1 Tbsp. cornstarch 1 tsp. grated orange rind 1/2 C boiling orange juice whipped cream (optional) |
Spread rhubarb slices in greased 8" square glass baking dish; set aside. In bowl, cream butter with 3/4 C of the granulated sugar. Combine flour, baking powder, cinnamon, nutmeg, and salt; stir into butter mixture alternately with milk, beginning and ending with flour mixture. Spread over rhubarb.
In a small bowl, combine remaining 1/2 C of sugar, cornstarch and orange rind; mix in boiling orange juice. Pour over batter. Bake at 350° for 45-60 minutes or until top is golden and crusty and rhubarb is bubbly. Let stand for 20 minutes. Cut into squares and serve with a dollop of whipping cream.
YIELD: 8 servings
Carol & Lynne Lowes
No dear, you don't charge batteries with a credit card.
CHERRY DEVILICIOUS CAKE
Cherry sauce, a cream cheese filling, & chocolate cake ...a delectable combination!
PUDDING CAKE:
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1 pkg. Jell-O Chocolate 1 pkg. Devil's food or chocolate 4 eggs |
1 C water 1/4 C vegetable oil 2 Tbsp. Cherry brandy |
CREAM CHEESE FILLING:
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1 pkg. cream cheese, softened 2 Tbsp. sugar |
2 Tbsp. Milk 2 C prepared Dream Whip topping |
CHERRY SAUCE:
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1 can cherry pie filling (19 oz) 1/2 C water 1 Tbsp. Cherry brandy |
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Combine cake ingredients in large mixer bowl; beat at medium speed with electric mixer for 4 minutes. Pour into greased and floured 10" tube pan. Bake at 350° for 55-60 minutes or until cake tester inserted comes out clean. Cool in pan for 15 minutes; remove and finish cooling on rack. Sprinkle with icing sugar if desired.
Beat cream cheese, sugar and milk until fluffy. Fold in prepared Dream Whip. Spoon about 1-1/4 C filling into cake center.
Combine pie filling, water and cherry brandy in saucepan. Stir over medium heat until blended and heated through. Spoon part of warm sauce over cake. Serve cake sliced with reserved filling and sauce. Refrigerate.
Carol & Lynne Lowes
PINEAPPLE CHERRY CAKE
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1 C butter 1 C sugar 1/2 tsp. lemon extract 1 tsp. vanilla 3 C flour save 1 for fruit 1 tsp. baking powder |
4 eggs, separated 1-20 oz can pineapple and juice 1/2 lb. Slivered almonds, optional 1 lb. Cherries 1/2 lb. Mixed peel or mixed fruit 1 1/2 lb. light raisins |
Cream butter and sugar. Add flavorings and unbeaten egg yolks. Beat until light and fluffy. Add flour and baking powder alternately with pineapple. Add floured fruit and nuts. Fold in stiffly beaten egg whites. Bake at 275° for 2 1/2-3 hours.
Grandma Jenner
A horse can't pull while kicking
This fact we merely mention.
And he can't kick while pulling,
Which is our chief contention.
Let's imitate the good old horse
And lead a life that's fitting;
Just pull an honest load, and then
There'll be no time left for kicking.
STRAWBERRY-ORANGE COFFEECAKE
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2 2/3 C flour 1/2 C granulated sugar twin |
2 Tbsp. Baking powder 1 tsp. each salt and cinnamon |
Combine and set aside.
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4 eggs 1 C milk 1/2 C margarine, melted 4 tsp. grated orange rind |
1 C sugar free strawberry jam 2 Tbsp. Finely chopped nuts /4 tsp. cinnamon |
Combine and add to above, stirring just until moistened. Spread 1/2 of the batter in greased 9" springform pan. Distribute strawberry spread evenly over batter. Drop remaining batter in small spoonfuls on top. Sprinkle with nuts and 1/4 tsp. of cinnamon. Bake at 375° for 40-45 minutes or until test done. Makes 10 servings.
Phyllis Borle
Please stay away from my kitchen
From my dishwashing, cooking and such.
You were kind to have offered to pitch in
But thanks, no thank you so much.
Please don't think me ungracious
When I ask that you leave me alone.
For my kitchen's not any too spacious
And my routine is strictly my own.
Tell you what: You stay out of my kitchen
With its sodden, hot lack lustre lures.
When you're here, stay out of my kitchen
And I promise to stay out of yours!!
GREAT G'MA's CARROT CAKE
This recipe is at least 100 years old!
In midsize saucepan put:
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1 1/3 C sugar 1 1/3 C water 1 C raisins (or 2 lg. finely grated carrots |
1 tsp. Cinnamon 1 tsp. cloves 1 tsp. nutmeg 1 Tbsp. butter |
Simmer together for 5 minutes, then cover and let rest for 12 hours; then add:
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1 C chopped nuts 2 1/2 C flour 1/2 tsp. salt |
2 tsp. Baking powder 1 tsp. baking soda
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Bake in 2 greased loaf tins or 1 large tube pan at 275° for 2 hours. Cool then wrap in foil.
Great Grandma Wooliver
Though Grandma, as a super cook,
was rated as terrific
The recipes in the old book
are strangely unspecific.
It says "Take ten cents" worth of this,
a penny's worth of that
A pinch of salt, then (hit or miss)
just add a little fat.
I'm sure if Grandma lived today,
She'd love our modern tricks,
So many things in boxes say,
"Just open up and mix."