Cakes, Part 1Cakes, Part 1
1. Double Chocolate Cake
3/4 cup butter
1 cup milk
2 oz dark chocolate
1-1/2 cups flour
1/2 cup cocoa
1 tsp baking powder
3 eggs
1-1/2 cups sugar
1 tsp vanilla
1 tbsp brandy
Chocolate Icing (recipe follows)
1. Butter and flour two 9" springform pans. Set aside.
2. Heat butter, milk, and dark chocolate together until melted and smooth. Cool to lukewarm.
3. Preheat oven to 350 degrees.
4. Sift together flour, cocoa, and baking powder. Beat eggs with sugar until light and fluffy. Stir in vanilla and
brandy. Add flour and the cooked chocolate mixture alternately to the eggs, beating after each addition.
5. Pour into prepared pans and bake for 35 minutes or until a cake tester inserted in center comes out clean. Cool and
remove from pans. When cooled, frost with Chocolate Icing. Makes 9-12 servings.
2. Chocolate Icing
12 oz dark (German Sweet) chocolate
2 tsp instant coffee powder
14 cups heavy cream
����Heat all ingredients over low heat, stirring until melted and smooth. Remove from heat, and let cool until thickened. Put
one layer of the cake on a cake rack. Spread with a third of the cooled frosting. Cover with the second cake layer. Spread
the rest of the frosting on sides and top of cake. When icing has set, remove cake to a serving dish. Serve with sweetened
whipped cream.
3. German Apple Cake
1 recipe "1-2-3 dough"
4-5 lg baking apples
1/2 cup bread crumbs
Juice of 1 lemon
2 eggs
1 tbsp cornstarch
1/2 cup sugar
1/4 tsp vanilla
1 cup sour cream
1/2 cup apricot preserves
����Prepare dough for crust and refrigerate while preparing filling. Peel apples, core and slice in half. Score apples
on rounded sides and set aside.
����Butter and flour a 9" springform pan. Press the chilled dough into the prepared pan to cover the bottom and come halfway up
the sides of the pan. Sprinkle bread crumbs evenly over the bottom crust.
����Place prepared apples in the pan, rounded side up. Fill spaces with pieces of apple. Mix lemon juice, eggs,
cornstarch, sugar, vanilla, and sour cream together in a bowl. Beat with a whisk to combine well. Preheat oven to 375 degrees.
����Pour cream mixture over apples and bake for 1-1/2 hours or until apples are tender and filling is set. Cool slightly
and brush top of cake with warmed apricot preserves.
"1-2-3 Dough": Combine 1 cup sugar, 2 cups soft butter, 3 cups flour, and 1 egg quickly to form a soft dough. Do not
overwork the mixture. Cover and refrigerate at least 1 hour before using. The dough will keep for at least a week in the
refrigerator if it's tightly covered.
4. Chip 'N Cherry Christmas Cake
3 eggs
1 cup sugar
1-1/2 cups flour
1-1/2 tsp baking powder
1/4 tsp salt
1 pkg (6 oz) chocolate chips
2 cups pecans, chopped
1 cup pitted dates, chopped
1 cup candied cherries, halved
����Beat eggs, stir in sugar. Sift together flour, baking powder, and salt. Combine with chocolate mixture. Turn into greased
9"x5"x3" loaf pan lined with wax paper. Place pan of water on bottom oven rack while baking cake on top rack at 325 degrees
for 1 to 1-1/4 hours. Cool slightly and remove from pans. Makes a terrific Christmas gift for friends.
5. Chocolate Cookie Cake
1/2 cup water
1/2 cup butter
2 squares unsweetened chocolate
2 cups flour
2 cups sugar
1 tsp baking soda
2 eggs, beaten
1 cup buttermilk
����Heat water, butter, and chocolate to boiling in large saucepan. Remove from heat. Add combined flour, sugar, and
soda. Stir in eggs and buttermilk; mix until well blended. Spread in greased jelly-roll pan (15-1/2"x10-1/2"x1"). Bake
at 375 for 20 minutes. Cool and glaze.
Glaze: 1/4 cup butter, 1/4 cup buttermilk, 1 square unsweetened chocolate, 1/2 cup sugar. Heat butter,
buttermilk, chocolate, and sugar; cook and stir over medium heat 5 minutes. Spread over cooled cake. Sprinkle with chopped
nuts if desired. Makes 25 servings per recipe.
6. Kahlua Cake
1 pkg yellow cake mix
1 pkg chocolate pudding mix
4 eggs
1/4 cup Kahlua
1/4 cup vodka
3/4 cup water
3/4 cup vegetable oil
Powdered sugar
����In a mixer bowl combine cake mix, pudding mix, eggs, Kahlua, vodka, water, and oil. Beat on high for 5 minutes.
Spray large Bundt pan with nonstick cooking spray. Pour mixture into pan and bake in a 350 degree oven for 50-55 minutes.
Turn out on rack and cool. To glaze, mix 1/2 cup powdered sugar with enough Kahlua to make a dripping glaze.
7. Spice Cake
1-1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 egg
3/4 cup milk
2 cups "Raisins, Rice, & Rye Cereal"
1/2 cup butter, softened
1/2 cup sugar
1/2 cup honey
����Stir together flour, baking powder, soda, salt, cinnamon, and cloves. Set aside. In small mixing bowl, beat egg slightly.
Stir in milk and cereal. Let stand about 5 minutes or until cereal is softened, stirring occasionally. In large mixing
bowl, mix butter, sugar, and honey until smooth. Add cereal mixture and flour mixture, mixing well. Spread batter in
greased 9"x9"x2" baking pan. Bake in oven at 350 degrees about 40 minutes or until golden brown. Cool completely. Serve
with whipped topping, if desired. Makes 9 servings, 3"x3" each.
8. Butter Pound Cake
2 sticks butter
2 cups sugar
5 eggs
2 cups flour
����Cream butter and sugar. Add eggs, one-at-a-time, beating well after each. Pour into greased, floured Bundt pan or muffin
tins lined with cupcake liners. Bake at 300 degrees for 1 hour or until done (won't take as long for muffins). Remove from
pan. Put on plate with crust top up.
9. Stripe-It-Rich Cake
1 pkg (2-layer size) cake mix, any flavor
2 pkgs Jello Instant pudding, any flavor
1 cup confectioners' sugar
4 cups milk
����Prepare cake mix as directed on pkg; baking in a 13"x9" pan. Remove from oven. Poke holes quickly down through cake
with round handle of wooden spoon at 1" intervals. Only after
poking holes, combine pudding with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric
mixer for not more than 1 minute (do not overbeat). Quickly before pudding thickens, pour about 1/2 of the thin pudding
evenly over warm cake and into the holes to make the stripes. Allow remaining pudding to thicken slightly, then spoon over
the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap, if desired.
10. Vermont Pumpkin Walnut Cheesecake
1 pkg (6 oz) zwieback crackers, 1-1/2 cups crushed
1/4 cup brown sugar
6 tbsp butter, melted
3 pkgs (8 oz. ea.) cream cheese, softened
3/4 cup firmly packed brown sugar
5 eggs
1 can (16 oz) pumpkin
1-3/4 tsp pumpkin pie spice
1/4 cup heavy cream
Walnut Topping (recipe follows)
����Blend zwieback crumbs, the 1/4 cup brown sugar, and the butter in a medium sized bowl. Press firmly over bottom and up sides
of a lightly buttered 9" springform pan. Chill.
����Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating
until well mixed. Beat in pumpkin pie spice and heavy cream at low speed. Pour into prepared pan.
����Bake in a slow oven (325 ) for 1 hour and 35 minutes. Remove cake from oven; sprinkle with Walnut Topping; bake an
additional 10 minutes. Cool cake on wire rack; refrigerate several hours, or overnight. Garnish with whipped cream and
pecans, if desired.
Walnut Topping: Combine 6 tbsp softened butter with 1 cup firmly packed light brown sugar until crumbly. Blend in 1 cup
coarsely chopped walnuts.
11. Lady Baltimore Cake
2-2/3 cups sifted cake flour
1-1/2 cups sugar
4 tsp baking powder
1/2 tsp salt
2/3 cup vegetable shortening
1-1/4 cups milk
1 tsp vanilla
4 egg whites
Lady Baltimore Frosting & Filling (recipe follows)
����Grease two 9"x1-1/2" cake pans. Line bottoms with wax paper; grease paper.
����Combine flour, sugar, baking powder, salt, shortening, 3/4 cup of the milk, and the vanilla in a large bowl. Beat at
low speed with electric mixer until well blended; then at high speed for 2 minutes. Add remaining milk and the egg whites;
beat for 2 minutes longer. Pour into pans.<
>
����Bake in a moderate oven (350 degrees ) for 30 minutes or until done. Cool on wire rack for 10
minutes; invert; peel off paper; cool.
����Fill with Lady Baltimore Filling; frost with Lady Baltimore Frosting. Decorate with fruits and nuts.
Lady Baltimore Frosting: Combine 1 cup sugar, 1/3 cup light corn syrup, 1/4 cup water, and 1/4 tsp salt in a small
saucepan. Cook to 242 degrees. Beat 4 egg whites with 1/8 tsp cream of tartar in a large bowl until stiff peaks form. Pour
hot syrup into whites in a thin stream, beating until frosting is stiff.
Lady Baltimore Filling: Grate 2 tbsp orange peel; chop 1/2 cup pecans, 1/3 cup dried figs, 1/3 cup raisins, and 4 maraschino cherries. Stir into 1-1/2 cups of the frosting.
12. Glazed Cheesecake
1 pkg (10-1/2 oz) Jello cheesecake
1 can (11 oz) mandarin orange sections
1 scoop Koolaid orange (pre-sweetened) mix
1 tbsp cornstarch
����Prepare cheesecake as directed on pkg. Drain orange sections, reserving liquid. Add water to liquid
to make 3/4 cup. Combine Koolaid mix and cornstarch in a small saucepan and blend in measured liquid. Arrange orange sections
on cheesecake; spoon glaze over oranges. Chill at least 1 hour.
13. Pumpkin Cake
1 pkg (2 layer size) yellow cake mix
Orange-y Butter Cream Frosting (recipe follows)
����Prepare cake mix as directed on pkg, baking in three 8" layer pans at 350 degrees for about 30
minutes. Trim 1/2" ring from outer edge of 2 of the cooled layers. Assemble cake, spreading Orange-y Butter Cream
Frosting between layers and placing trimmed layers on bottom and top with the full layer in the center. Frost with remaining
frosting, rounding corners to resemble the shape of a pumpkin. Insert a black licorice stick as a "stem" in top of cake and
decorate with candy corn, if desired.
Orange-y Butter Cream Frosting: Cream 1/2 cup butter or margarine with 2 scoops Koolaid orange pre-sweetened mix and
1/8 tsp salt, gradually beat in part of 1 pkg (16 oz) confectioners' sugar, sifted. Add remaining sugar, alternately
with 1/4 cup (about) hot milk and beat until smooth. Add 1/2 tsp vanilla. Makes about 2-1/2 cups.
14. Moist 'n' Creamy Coconut Cake
1 pkg (2 layer size) yellow cake mix *
1-1/2 cups milk
1/2 cup sugar
2 cups coconut
3-1/2 cups (or 8 oz) Cool Whip, thawed
����Prepare cake mix as directed on pkg, baking in 13" x 9" pan. Cool 15 minutes, then poke holes down
through the cake with utility fork. Meanwhile combine milk, sugar, and 1/2 cup of the coconut in saucepan. Bring to boil,
reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely.
Fold 1/2 cup coconut into cool whip and spread over cake. Sprinkle remaining coconut over all. Chill overnight. Store leftover cake in refrigerator.
* If desired, you can use a pudding cake mix.
15. Snack Cake Mix
Note: Before using, stir mix; then spoon loosely into measuring cup and level off.)
6 cups flour
4 cups sugar
3 tbsp baking powder
2 tsp salt
1-1/2 cups shortening
����In large bowl, combine flour, sugar, baking powder, and salt. With pastry blender, cut in
shortening until mixture resembles cornmeal. Store in airtight
container in cool, dry place. Use within 1 month. Makes
about 13 cups of mix.
16. Everyday Cake
*Make in a jiffy and serve plain or with fruits - fresh, frozen & thawed; or canned - and whipped cream topping.
2 cups Snack Cake Mix
1 egg, slightly beaten
1 tsp vanilla
1/2 cup milk
����In 8" layer-cake or square pan stir all ingredients with rubber spatula until well blended.
Scrape down sides of pan. Bake in preheated 375 degree oven 30
minutes or until pick inserted in center comes out clean.
Cool in pan on rack. Makes 8 servings.
17. Apple Cake
1 medium-size tart apple, peeled, quartered, cored, & cut in thin wedges
2 tbsp sugar
2 tsp lemon juice
1/4 tsp each: cinnamon & nutmeg
2 cups Snack Cake Mix
1 egg, slightly beaten
1/3 cup milk
Vanilla ice cream, softened (opt)
����In small bowl toss apple with sugar, lemon juice, cinnamon, and nutmeg; set aside. In 8" layer
cake pan or square pan, stir cake mix, egg, and milk with
rubber spatula until well-blended. Scrape down sides of pan.
Press apple slices, rounded sides up, into batter in rows. Drizzle any melted sugar mixture remaining in bowl over apple
slices. Bake in preheated 375 degree oven for 30 minutes or until pick inserted in center comes out clean. Serve warm
with ice cream or cool in pan on rack. Makes 8 servings.
18. Gingerbread
2 cups Snack Cake Mix
1 tsp each: cinnamon & ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp baking soda
2 eggs, slightly beaten
1/4 cup dark molasses
1/4 cup milk
Whipped topping (opt)
����In 8" square pan, stir cake mix, cinnamon, ginger, cloves, nutmeg, and baking soda with rubber spatula until well-blended.
Briskly stir in eggs, molasses, and milk until well-blended. Scrape down sides of pan. Bake in preheated 375 degree oven
for 30-35 minutes or until pick inserted in center comes out clean. Cool in pan on rack, or serve slightly warm, with
whipped topping. Makes 8 servings.
19. Chocolate Cake
2 cups Snack Cake Mix
1/4 cup unsweetened cocoa
1 egg, slightly beaten
1 tsp vanilla
3/4 cup ice water
1 tbsp powdered sugar, opt
����In 8" layer-cake or square pan stir cake mix and cocoa with rubber spatula until well-blended.
Briskly stir in egg, vanilla, and ice water until well-blended.
Scrape down sides of pan. Bake in preheated 375 degree oven
for 30 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar. Makes 8
servings.
20. Orange Chiffon Cake
2-1/4 cups cake flour
1-1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup corn oil
6 eggs, separated
3/4 cup orange juice
2 tsp vanilla
1 tsp grated orange peel
1/2 tsp cream of tartar
����Sift together flour, sugar, baking powder, and salt into a large bowl. Make a well in center. Add oil, egg yolks, water,
orange peel, and juice. Beat until smooth. Beat together egg whites and cream of tartar until very stiff peaks form when
beater is raised. Gently fold flour mixture into egg whites, blending well. Pour into ungreased 10" x 14" tube pan. Bake
in 325 degree oven for 1 hour and 10 minutes, or until cake springs back when touched. Immediately invert pan over funnel
or bottle; cool completely. Makes 1 cake.
<>21. Christmas Cake
2 cups sifted flour
1-1/2 cups sugar
2/3 cup cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup fine-chopped mixed candied fruit
2/3 cup butter, softened
1 cup milk
2 tsp vanilla
2 eggs
Whipped Cream Frosting (recipe follows)
����Preheat oven to 325 degrees. Combine flour, sugar, cocoa, baking powder, and salt; set aside 1/4 cup. Combine reserved
flour mixture with candied fruit. Add butter, milk, and vanilla to dry ingredients. Beat 4 minutes.
����Beat in eggs, one at a time. Stir in floured fruit. Pour into buttered and floured 9" spring-form
pan. Bake 1 hour and 15 minutes. Cool completely in pan on rack. Remove side of pan. Cover; chill. Frost with Whipped
Cream Frosting. Decorate with miniature Christmas trees and a Santa and write "Merry Christmas" with cake decorating gel.
Makes 16-18 servings.
Whipped Cream Frosting:
1 tsp unflavored gelatin
1/4 cups cold water
1 cup whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
����Sprinkle water over gelatin to soften; heat over low heat, stirring constantly, until gelatin is dissolved. Cool to
room temperature. Whip cream until stiff peaks form. Fold in sugar, vanilla, and almond extract, then gelatin mixture.
Use to frost Christmas Cake. Chill frosted cake until serving time.
22. Spiced Fruitcake
1 lb candied cherries
1 lb candied orange peel
1 lb candied pineapple
1 lb walnut or pecan halves
1 box (15 oz) golden raisins
1 cup shortening
1 cup sugar
2 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
2 tbsp vanilla
5 eggs
3 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp grated orange peel
2 tbsp orange juice
Vanilla Frosting
Candied cherries & pecans, for decoration
����Dice cherries, orange peel, and pineapple; coarsely chop nuts. Place in a very large mixing bowl along with the
raisins; toss until blended; set aside. In large bowl of mixer, cream shortening and sugar until light and fluffy. Beat in
spices and vanilla. Add eggs, one at a time, beating well after each addition. Mix together flour, baking powder, and salt.
Gradually blend half the flour mixture into the creamed mixture. Stir in orange peel and juice, and remaining flour mixture.
Pour batter over fruit-nut mixture. With spatula or hands, mix until fruits and nuts are distributed throughout batter.
Grease six 5"x3"x2" loaf pans; line with heavy brown paper; grease lightly. Turn batter into pans. Bake in 300 degree
oven for 1-3/4 hours or until pick inserted in center comes out clean. Cool on rack in pan for 30 minutes. Turn out on rack;
remove paper and cool completely. Wrap in foil and store in cool, dry place. Decorate with Vanilla Frosting and candied
fruits and nuts just before serving.
Vanilla Frosting: Mix 1 cup powdered sugar with 1 tbsp milk and 1/2 tsp vanilla until smooth.
23. German Sweet Chocolate Cake
1 pkg (4 oz) German sweet chocolate 2-1/4 cups sifted cake flour
1/2 cup boiling water����Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after
each addition. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate
mixture, beating well after each addition until smooth. Fold in beaten egg whites. Pour into three 9" layer pans, lined on
bottom with waxed paper. Bake at 350 degrees for 30-35 minutes. Cool. Frost tops only.
Coconut-Pecan Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter, and 1 tsp
vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped
pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups.
24. Pineapple-Pecan Upside-Down Cake
1/2 cup butter
1 cup firmly packed brown sugar
1 can (15 oz) pineapple slices
1/4 cup pecan halves
3 eggs, separated
1 cup sugar
1 cup flour, sifted
1 tsp baking powder
1/8 tsp salt
����Melt butter in a 10" skillet (cast iron). Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup liquid;
set juice aside. Arrange pineapple slices in a single layer over brown sugar. Place a pecan halve in the center of each
pineapple slice; set aside.
����Beat egg yolks until thick and lemon colored; gradually add sugar, beating well. Combine flour, baking powder, and salt;
add to egg mixture. Stir in reserved pineapple juice.
����Beat egg whites (at room temp) until stiff peaks form; fold into flour mixture. Spoon batter evenly over pineapple slices.
����Bake at 375 degrees for 30 minutes or until cake tests done. Cool for 5 minutes; invert cake onto a plate. Makes one 10" cake.
25. Chocolate Cake
2 cups flour
2/3 cups unsweetened cocoa
1-1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1 egg
1-1/2 cups buttermilk
2 tbsp powdered sugar
����Preheat oven to 350 degrees. Grease and flour a 9" square baking pan. Combine the first 4 ingredients. Beat butter and
sugar until light and fluffy. Beat in vanilla and egg. Alternately beat in flour mixture and buttermilk. Pour into
pan. Bake 30 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan to wire rack; cool. Sprinkle with
powdered sugar. Serves 9.
26. Banana Maple Walnut Cake
Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed bananas
1-1/4 tsp maple extract
1 tsp vanilla
3/4 cup buttermilk
Filling & Frosting:
1 egg white
3/4 cup light brown sugar
2 tbsp water
1/8 tsp cream of tartar
Dash of salt
1/8 tsp maple extract
2 cups chopped walnuts
1 small banana, sliced
����Grease and flour two 9" round cake pans; set aside. Preheat oven to 350 degrees. To prepare cake, in medium bowl,
combine flour, baking powder, baking soda, and salt; set aside. In large bowl, beat butter and sugar until light and fluffy.
Beat in eggs, one at a time, until smooth. Beat in banana, maple extract, and vanilla. Alternately add flour mixture and
buttermilk, beginning and ending with flour. Divide batter between pans. Bake 30 minutes or until cake tester inserted
in center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool
completely on wire racks.
����To prepare filling and frosting, in top of double boiler, place egg white, brown sugar, water, cream of tartar, and
salt. Beat 1 minute with electric mixer. Place over boiling water. Continue beating until stiff peaks form, about 7
minutes. Remove from bottom of double boiler. Add maple extract; beat 2 minutes. Place bottom cake layer on
serving plate. Spread about 1/2 cup frosting over top. Sprinkle with 1/2 cup of the nuts. Top with remaining cake layer.
Frost sides and top of cake with remaining frosting. Garnish with remaining 1-1/2 cups nuts and the sliced banana. Note:
To sour milk, stir together 3/4 cup milk and 2 tsp lemon juice or white vinegar; set aside 10 minutes before adding to recipe.
Makes 12 servings.
27. Toasted Almond Crumb Cake
1-1/4 cups chopped pitted dates
1 cup boiling water
1 tsp baking soda
1-1/4 cups flour
1/2 cup whole wheat flour
1/2 tsp salt
1/4 cup butter, softened
2/3 cup light brown sugar
1 egg
1 tsp vanilla
1 cup chopped almonds, toasted
Topping:
2/3 cup flour
1/4 cup sugar
1/4 cup chopped almonds
3 tbsp butter, softened
1/4 tsp cinnamon
����Grease and flour a 9"x5" loaf pan; set aside. To prepare cake, in medium bowl, combine dates, boiling water, and
baking soda; set aside for 20 minutes. Preheat oven to 300 degrees. In medium bowl, combine flour and whole wheat flour,
and salt; set aside. In large bowl, beat butter and brown sugar until fluffy. Beat in egg and vanilla until smooth. Stir in
date and flour mixtures and almonds. Spoon into pan.
����To prepare topping, in small bowl, combine flour, sugar, almonds, butter, and cinnamon. With fork, stir until mixture
resembles coarse crumbs. Sprinkle evenly over batter. Pat down lightly. Bake for 1 hour or until cake tester inserted in
center comes out clean.
28. Applesauce Cake
1/2 cup butter, softened
1 cup sugar
1 egg
1-1/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup seedless grapes
3/4 cup chopped nuts
1 cup applesauce (at room temp)
����Preheat oven to 350 degrees. Grease a 13"x9" baking pan. In large mixer bowl, cream butter and sugar
until light and fluffy. Add egg and beat until combined. In medium bowl, combine flour, baking soda, cinnamon, salt, and
cloves. In small bowl, combine raisins and nuts; toss with 1 tbsp flour mixture. Gradually stir dry ingredients into
batter. Fold in raisins and nuts, and applesauce. Spread evenly into prepared pan. Bake for 30 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack.
Frosting:
1/4 cup butter
1/2 cup light brown sugar
3 tbsp milk
3/4 cup powdered sugar
1/2 tsp vanilla
����In small saucepan, melt butter over low heat. Remove from heat. Add brown sugar, stirring until
smooth. Bring to a boil over low heat, stirring constantly.
Boil 1 minute; remove from heat. Add milk. With wooden spoon
gradually stir in powdered sugar until frosting is thick enough to spread. Frost while cake is slightly warm. Makes 24 servings.
29. Bourbon Cake
6 cups chopped pecans
1 box (9 oz) raisins
4 cups flour
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1-1/2 cups butter
2 cups sugar
6 eggs
1/2 cup molasses
1 tsp baking soda
1 cup bourbon, divided
����Combine pecans and raisins; dredge with 1/2 cup of flour, stirring well. Set aside. Combine
remaining 3-1/2 cups flour and spices; set aside. Cream butter in a large mixer bowl; gradually add sugar, beating until
light and fluffy. Add eggs, one at a time, beating well after each addition. Combine molasses and soda; add to creamed
mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture.
Mix well after each addition. Stir in pecan mixture. Spoon batter into a waxed-paper-lined and greased tube pan. Bake at
325 degrees for 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.
Remove from pan. Moisten several layers of cheesecloth with 1/2 cup bourbon; cover cake completely with cheesecloth. Wrap in
foil; store in cool place at least one week, re-moistening cheesecloth as needed. Makes one 10" cake.
30. Wacky Cake
1-1/2 cups flour
1-1/2 cups sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1 cup warm water
3 tsp vanilla
1/3 cup vegetable oil
1 tsp white vinegar
1/4 cup butter
2 tbsp milk
2 tbsp unsweetened cocoa
����Preheat oven to 350 degrees. Sift flour, 1 cup sugar,
1/3 cup cocoa, baking soda, and salt into 8" square pan.
Make three 2" holes in flour mixture with fork. Pour warm water and 1 tsp vanilla into 1 hole. Pour oil into another. Pour
vinegar into the third. Stir through batter until well mixed, 1-2 minutes. Bake until toothpick inserted in center comes out
clean, about 30 minutes. Cool cake completely in pan. Combine remaining 1/2 cup sugar, butter, milk, and 2 tbsp cocoa powder
in small saucepan over medium heat and bring to boil. Reduce heat and simmer 1 minute. Remove from heat and stir until
cool, about 5 minutes. Add remaining 2 tsp vanilla and mix well. Frost cake and let cool until set.
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