Caramel Pound Cake


1/2 cup shortening
1 cup butter
1 box light brown sugar
1 cup sugar
6 eggs
3 cups sifted flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1 cup evaporated milk
1 cup chopped pecans

Cream butter and shortening until creamy; gradually add sugar and
eggs one at a time; beating after each addition.Add flour with
baking power and salt sifted together.  Add vanilla and
evaporarted milk, then pecans.  Bake in a greased and floured
Bundt pan at 300'F degrees for 1&1/2 hours until done.

Fruit Cocktail Cake

1 can (17 oz) fruit cocktail

2 cups all purpose flour

1 1/2 cups white sugar

1/2 teaspoon baking soda

Walnuts or pecans

1 teaspoon salt

2 eggs, beaten

1/3 cup packed brown sugar

1/3 cup flaked coconut

1/3 cup chopped nuts

1/4 cup butter or margarine

1/2 cup evaporated milk

1 cup sugar

1 cup raisins (Optional)

 

Cake: In a large mixing bowl, mix flour, white sugar, baking soda, and salt. Add eggs and fruit cocktail, including syrup. Stir well by hand. Pour into a greased 13x9x2 baking pan. Combine brown sugar, coconut, and nuts. Sprinkle over batter. Bake in preheated 350 degree oven for 40-45 minutes or until it tests done. As cake cools, prepare topping. Topping: Slowly heat butter, evaporated milk, 1 cup sugar, and raisins until sugar dissolves and mix boils. Pierce cooled cake with fork. Cover cake with hot sauce. Serves 20-24.

Mango Cake

Prep Time: 30 mins

Total Time: 1 1/4 hr

Servings: 15



Ingredients

• 2 1/2 cups peeled and mashed ripe mangoes
• 2 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 cup chopped pecans or 1 cup walnuts
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 1/4 cups sifted powdered sugar
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, add the first 3 ingredients; stir to combine.
2. Add in the flour, baking soda, pecans, and 1 teaspoon vanilla; stir to combine.
3. Pour batter into a greased and floured 13x9 inch baking pan.
4. Bake in a 350° oven for 35-40 minutes or until pick comes out clean; let cool.
5. In another mixing bowl, combine the remaining ingredients; stir to mix well.
6. Spread over the cake.
7. Cut into squares and serve.

Pork & Beans Cake



Pork and Bean Cake

• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 can pork and beans
• 2 cups flour
• 1 tsp. cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup raisins
• 1 tsp. vanilla extract

1. Grease and flour 2 ~8"X4" loaf pans
2. Mix together sugar, oil, eggs, and beans until smooth.
3. In separate bowl, combine the dry ingredients,
4. then add to bean mixture, stirring until just combined.
5. Stir in raisins and vanilla. Pour into the containers
6. Place pans on a baking sheet and bake at 325 for about 45 -50 minutes.
7. Check with a toothpick. Cool completely and take out of cans.

Honey Bun Cake

This is one of the most requested cakes. Oh how it resembles those wonderful
honey buns!

Cake.

Ingredients:

1 box Duncan Hines® yellow cake mix
1 c. sour cream
4 eggs
2/3 c. oil
1 tsp. vanilla
1 c. light brown sugar
2 tsp. cinnamon

Directions:

Mix cake mix, sour cream, eggs, oil and vanilla. Pour into a 9x13-inch pan.
Mix brown sugar and cinnamon and sprinkle over batter and swirl with a fork
until all sugar is covered with batter. Bake at 325 degrees for 35 to 40
minutes.

Icing.

Ingredients:

2 c. confectioners' sugar
1 tsp. vanilla
6 T. milk

Directions:

Mix sugar, milk and vanilla. When cake is done, punch holes using a straw in
cake and drizzle mixture on cake.

Dotted Swiss Almond Cake, Amaretto Butter Cream Recipe Too

Dotted Swiss Almond Cake

This four-layer cake has a rich yet subtle almond flavor. The Italian meringue butter cream, made with hot sugar syrup and flavored with amaretto, is worth every minute it takes; the results are velvety, delicious and beautiful.

Total Time: 1 hr 30 min

Cook Time: 1 hr

Oven Temp: 350

Ingredients...........

• 1 1/2 cup(s) sugar
• 5 large egg whites
• 1 tablespoon(s) vanilla extract
• 1 1/4 cup(s) milk
• Amaretto Butter Cream, (see below)
• 6 tablespoon(s) seedless red raspberry preserves or jam
• 2 1/2 cup(s) all-purpose flour
• 2 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1/2 cup(s) (1 stick) margarine or butter, softened
• 1 can(s) (8 ounces) almond paste, cut up

---

Directions...............

1. Preheat oven to 350 degrees F. Grease two 8-inch square baking pans. Line bottoms with waxed paper , grease paper. Dust pans with flour.
2. In medium bowl, mix flour, baking powder, and salt, set aside.
3. In large bowl, with mixer at low speed, beat margarine or butter, almond paste, and sugar until blended, about 2 to 3 minutes, scraping bowl often with rubber spatula. Increase speed to medium, beat until well mixed, about 2 minutes, scraping bowl often (mixture may look crumbly). Gradually beat in egg whites and vanilla, just until blended.
4. With mixer at low speed, alternately add flour mixture and milk to almond-paste mixture, starting and ending with flour, beat until just mixed. Pour batter into pans. Bake 35 minutes or until toothpick inserted in centers of cakes comes out clean. Cool layers in pans on wire racks 10 minutes. With spatula, loosen layers from sides of pans, invert onto wire racks to cool completely.
5. Prepare Amaretto Butter Cream. Spoon 1 cup butter cream into decorating bag fitted with small writing tip (1/8-inch opening), set aside for decorating frosted cake.
6. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate, spreadwith 2 tablespoons raspberry preserves. Spread 1/3 cup butter cream on top. Repeat layering 2 times, ending with a cake layer.
7. With metal spatula, spread remaining butter cream on sides and top of cake. Use frosting in bag to pipe clusters of small dots on top and sides of cake. With larger writing tip (3/8-inch opening), pipe dots around bottom and top borders of cake. Refrigerate cake if not serving right away.

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Amaretto Butter Cream

Yields: 4 cups

Ingredients.....................

1 cup sugar
4 large egg whites
2 cups unsalted butter, softened
1/4 cup amaretto liqueur or 1/2 teaspoon almond extract
1 pinch salt

Directions.................

1. In 1-quart saucepan, heat 3/4 cup sugar and 1/3 cup water to boiling over high heat without stirring. Cover and cook 2 minutes longer. Remove cover; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248 to 250 degrees F. or hard-ball stage. Remove saucepan from heat.
2. Just before syrup is ready (temperature will be about 220 degrees F.), in large bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/4 cup sugar and continue beating until soft peaks form.
3. With mixer at low speed, slowly pour hot syrup in thin stream into beaten egg whites. Increase speed to high; beat until meringue forms stiff peaks and mixture is cool to the touch, about 15 minutes.
4. When meringue is cool, reduce speed to medium. Gradually add softened butter, 1 tablespoon at a time, beating after each addition. (If butter cream appears to curdle, increase speed to high and beat until mixture comes together, then reduce speed to medium and continue adding softened butter.) When butter cream is smooth, reduce speed to low; blend in amaretto or extract and salt until incorporated.

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake

1 pkg of yellow cake mix/think white mix OR spice mix would work too
2 (16 oz) Peaches in heavy syrup
1/2 cup butter
1/2 tsp cinnamon or to taste

Preheat oven to 375'f

Empty peaches and juice into the bottom of a 13x9 pan.
Cover with the dry cake mix and press down firmly.
Cut butter into small pieces and place on top of cake mix.
Sprinkle with cinnamon.(try spinkling some cinnamon on top of the peaches too)
Bake 375'f for 45 minutes
I have served it with cool whip but vanilla ice cream would be good also.
A vanilla OR lemon hot sauce would be good too, I think!

Old-Fashioned Jam Cake Recipe

Old-Fashioned Jam Cake Recipe

1/2 lb. butter
3 C. flour
1 t. allspice
2 C. sugar
1/2 t. salt
1 C. buttermilk
4 whole eggs
1 t. cinnamon
1 t. soda
2 egg yolks
1 t. ground cloves
2 C. blackberry jam

Cream butter and sugar until fluffy. Add eggs and yolks; beat until light. Sift flour with dry ingredients. Add flour mixture alternately with buttermilk; add jam. Bake in 3 greased and floured 8-inch pans for 35 minutes at 350° F.

Icing:
2 egg whites
12 oz. butter
2 C. sugar
1 C. evaporated milk

Cook butter, sugar and milk to soft ball stage; pour slowly over stiffly beaten egg whites. Spread between layers and over cake.





Easy Berry Butter Cake

A grown-up version of shortcake, this butter cake is so simple that we decided to finish it with nothing more than berries and a whipped cream topping, making it one of the easiest cakes ever.
What to buy: We prefer almond extract in the filling, but if you only have vanilla extract on hand, add 1/2 teaspoon to the cake and 1/2 teaspoon to the filling.
If you don’t have any mascarpone or can’t find it at the grocery store, use cream cheese instead; it will have a more distinct flavor but be just as good.
TIME/SERVINGS
Total Time: 1 hr 5 mins, plus cooling time
Active Time: 25 mins
Makes: 8 to 10 servings

INGREDIENTS
For the cake:
1 1/2 cups all-purpose flour, plus more for coating the pan
3/4 teaspoon baking powder
1/4 plus 1/8 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), softened, plus more for coating the pan
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup whole milk

For the filling:
1/2 cup mascarpone cheese, at room temperature
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon almond extract

To assemble:
1 1/2 pounds mixed berries, washed (if you’re using strawberries, they’ll also need to be hulled and quartered)
INSTRUCTIONS
For the cake:

1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside. Combine measured flour, baking powder, and salt in a medium bowl and whisk until evenly combined; set aside.
2. Place measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color and fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium high until white in color and the texture of wet sand, about 3 minutes more.
3. Add eggs one at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low, add half of the flour mixture. Mix just until incorporated, then add milk and continue mixing until smooth. Add the rest of the flour mixture, mixing just until incorporated, about 2 minutes more.
4. Scrape the batter into the prepared cake pan. Bake until a cake tester inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of the cake and turn out onto the rack, right side up, to cool completely. Meanwhile, make the filling.

For the filling:

1. Place mascarpone in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until smooth, about 1 minute. Add cream, sugar, and almond extract, increase speed to medium high, and whip until ingredients are combined and firm peaks form, about 15 seconds more. Cover and refrigerate until ready to use.

To assemble:

1. Slice cake in half horizontally using a serrated knife. Divide filling evenly between the cut side and the top of the cake. Divide berries evenly over the filling. Stack cakes on top of each other and serve.

Molten Lemon Lime Pudding Cake

Molten Lemon Lime Pudding Cake

Preparation Time: 15 minutes

Baking Time: 35-40 minutes

Makes: 8 servings

Ingredients:

Imperial	Metric	Ingredients
2	2	omega-3 eggs
1	1	omega-3 egg white
1	1	lemon
1	1	limes
1 tbsp	15 mL	Becel margarine
2/3 cup	175 mL	granulated sugar
1/3 cup	75 mL	all-purpose flour
1	1	Pinch salt
1 cup	250 mL	1% milk
1/2 cup	125 mL	Icing sugar and berries , (optional)

Preparation:  

1. Preheat oven to 350F (180C) and spray an 8-inch (20 cm) round casserole or baking dish using non-stick cooking spray.
2. Separate eggs, placing yolks in large bowl and whites in a medium bowl. Whisk yolks with 1 tsp (5 mL) each lemon and lime peel, 2 tbsp (30 mL) each lemon and lime juice and Becel until blended. In a separate bowl, stir sugar with flour and salt until mixed. Whisk into lemon mixture alternatively with milk ending with flour mixture.
3. In a separate bowl, beat whites until soft peaks form. Fold into lemon mixture until no whites streaks remain. Turn into dish and gently smooth. Bake in preheated oven until golden and cake is set, 35-40 minutes. Let stand 5 to 10 minutes before serving. Best served warm, with fresh berries.

Sweet Corn Cake with Blueberry-Lavender Compote

Sweet Corn Cake with Blueberry-Lavender Compote

Here's another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.

Serves ten to twelve.

For the cake:
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. table salt
2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
1 cup cooked fresh corn kernels (from about 1 large ear)
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature and lightly beaten

For the compote:
1 cup granulated sugar
2 tsp. dried lavender
1-1/4 cups cooked fresh corn kernels (from about 2 medium ears)
1 cup fresh blueberries

Make the cake: Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside.
Purée the corn kernels in a food processor until smooth. Strain the purée through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purée off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)
On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.
Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely.

Make the compote: Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool.
When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.

Red Velvet Cupcakes:

Red Velvet Cupcakes:

Ingredients:

• 1 cup softened butter
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 cups cake flour
• 1/2 cup cocoa powder (not dutch style)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 tsp vinegar
• 1 1/2 tbsp red food coloring

Method:

1. Heat oven to 350
2. Prepare cupcake pans by lining 2 cupcake trays with paper liners. You can spray trays with non-stick spray if desired but it is not necessary.
3. In a large bowl, using an electric mixer, cream butter and sugar until smooth and creamy.
4. Add in eggs one at a time. Be sure to mix thoroughly after each addition.
5. In a separate large bowl, sift together flour, baking powder, baking soda, salt and cocoa powder.
6. In a small bowl, pour in buttermilk, vinegar, vanilla extract and red food coloring.
7. Add dry ingredients and milk mixture alternately to butter mixture, mixing well after each addition until all ingredients have been incorporated. Be sure to scrape sides of bowl and mix well after each addition.
8. Fill each cup 2/3 to 3/4 full of batter. After all cups are full, lightly tap tray on counter to level the tops of the cupcakes.
9. Bake for 15 to 20 min. Test cupcakes by inserting a wooden toothpick into the center of a cupcake. If the pick comes out clean, cupcakes are done.
10. Remove from oven and allow to cool completely before frosting.
11. Set one cupcake aside to crumble and use as topping if desired.

Cream Cheese Frosting:

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners sugar
• 1 tsp vanilla extract
• 1 tbsp milk or half and half
• Pink and red sugar sprinkles (optional)

Method:

1. In a medium mixing bowl cream room temp butter and cream cheese with electric mixer until well blended.
2. Add in vanilla.
3. Mix in sugar a little at a time. If frosting seems too stiff, add in a little milk or half and half.
4. When cupcakes are cooled, top with cream cheese frosting.
5. For festive holiday cupcakes, sprinkle with colored sugar (gold or green for Christmas, red or pink for Valentine's Day, pastel for Easter or blue for 4th of July).
6. Frosting itself can be tinted by adding a few drops of food coloring. Be sure to only add one or two drops at a time until desired color is reached.

This recipe can be used to make a Red Velvet Cake if you prefer not to have cupcakes.
Method:

1. Follow above steps for mixing.
2. Grease and flour two 9" cake pans.
3. Pour 1/2 the batter into each pan.
4. Gently tap the pans on the counter to even out the batter.
5. Bake for 27 to 35 min until pick inserted in center of cake comes out clean.
6. Allow cake to cool completely before frosting.



Buttermilk Cake with Vanilla Icing



Buttermilk Cake with Vanilla Icing

(came in my e-mail a few minutes ago)
The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking.
Use the large holes on a box grater to grate the squash.

(Tip:..buy the pre-cut squash, then grate with your food processor!)

Serves 10-12

For the cake:

4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13&1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan
1&1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 Tbs. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
3/4 cup buttermilk
2&1/4 cups peeled and grated "raw" butternut squash (about 8 oz.)

For the icing and garnish:

9 oz. (2&1/4 cups) confectioners’ sugar
3 Tbs. buttermilk; more as needed
1 tsp. pure vanilla extract
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 cup finely chopped crystallized ginger(might want to try using 1/2 - 3/4 cup)
**********
Make the Cake:

Position a rack in the center of the oven and heat the oven to 325°F.
Butter and flour a 10-cup Bundt pan; tap out excess flour.

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute.
Add the oil and beat until combined, about 15 seconds.
Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined.
Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined.
Add half of the buttermilk and mix until just combined.
Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula.
Bake until a cake tester inserted in the center comes out clean, about 1 hour.
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
When the cake is completely cool, transfer it to a serving plate.

Make the Icing:

In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth.
Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick.
Pour the icing back and forth in thick ribbons over the cooled cake.
Sprinkle the ginger on top.
Let the icing set at room temperature, about 45 minutes, before serving.

Make Ahead Tips:

This cake can be made a day or two in advance.
After the icing has set, wrap the cake in plastic and refrigerate.
Let come to room temperature before serving.