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6 eggs 1 cup sugar 1/4 cup water 1/2 tsp vanilla 1/2 tsp lemon extract 1 cup cake crumbs 1/4 tsp cream of tartar 1/4 tsp salt >br> Beat egg yolks well, adding sugar gradually. Fold in water and flavoring. Fold in crumbs. Beat egg whites until frothy. Add tartar and salt. Beat until stiff. Fold into yolks. Pour into ungreased angel food pan and bake 1 hour at 325. When cold, remove from pan. Split into three layers and fill with the following: 2 tbsp gelatine 1 cup crushed pineapple 1/2 cup raspberry jam 1/2 cup cold water 1 cup apricot puree 3/4 cup chopped pecans 3 cups whipping cream Sprinkle gelatin over cold water and let stand 10 min. Dissolve by placing in a pan of hot water. Drain pineapple and puree apricots. Whip cream, and slowly whip in gelatin. Divide into four parts. Add one fruit to each of three parts. Fill the layers. Frost sides and center of cake with plain whipped cream, and sprinkle the cake with nuts. |
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1/2 cup butter or margarine 2 1/2 cups sugar 3/4 cup chopped blanced almonds, or walnuts, or pecans 1 tbsp ground cinnamon 4 med baking apples, pared and thinly sliced 2 3/4 cups sifted flour 3 tsp salt 2/3 cup vegetable shortening 1 1/2 cups milk 2 eggs 1 tsp vanilla extract 1. Melt butter in 13x9x2" baking pan in oven while pre-heating; remove. Combine 1 cup of sugar, chopped nuts and cinnamon in small bowl. Sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly. 2. Sift flour, remaining sugar, baking powder and salt into large bowl. Add shortening, milk, eggs and vanilla. Beat at low speed, until combined, then at high speed for 2 minutes. Pour evenly over apples. 3. Bake at 350 for 1 hour and 10 minutes, or until top springs back when lightly pressed with fingertip. 4. Cool in pan on wire rack for 5 mins. Loosen around edges with a knife. Cover with a large serving tray or cookie sheet. Turn. Lift off pan. |
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2 cups flour 3/4 cup sugar 2 1/2 tsp baking powder 3/4 tsp salt 1/4 cup shortening 3/4 cup milk 1 egg 2 cups blueberries Topping: 1/2 cup sugar 1/3 cup flour 1/2 tsp cinnamon 1/4 cup soft butter Grease round 8 or 9 inch pan, or square pan. Blend all ingredients except topping, beating vigorously for half a minute. Spread in the pan, sprinkle topping over the batter. Bake at 375 for 45 to 50 minutes, or until a wooden pick inserted comes out clean. Blen ingredients for topping and spread on top and sides when cake is cool. Serves 9-12 |
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1 1/4 cups cake flour 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1/2 cup plus 2 tbsp unsalted butter, softened 1 1/2 cups granulated sugar 3 lrg eggs 1/2 cup ea: buttermilk, double strength or espresso coffee 2 tsp pure vanilla extract 1 tsp cinnamon 1/2 tsp instant espresso powder 1 tbs confectioners' sugar 2 ozs ea: semisweet chocolate, white chocolate, melted separately. Fresh raspberries for garnish 1. Heat oven to 375. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Mix buttermilk, coffee and vanilla. Alternately add to batter with flour mixture. 3. Transfer batter to prepared pan. Bake until top springs back when lightly touched, 35-40 minutes. Cool on wire rack for 10 mins. Turn out of pan onto a wire rack. Cool completely; peel off paper. 4. Cut heart shapes from cake, using a 2 1/2 inch heart-shaped cookie cutter. Stir espresso powder and confectioners sugar together. Sift over hearts. Transfer to individual seving plates. Dip tines of a fork into semisweet chocolate and drizzle over hearts. Repeat with white chocolate. Garnish with raspberries. |
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4 tbs honey or golden syrup 6 ozs margarine or butter 8 ozs self raising flour 4 tsp baking powder 1 tsp cinnamon 9 ozs grated carrots chopped nuts sultanas (optional) orange/lemon zest (optional) Melt the honey/syrup and margarine together in a saucepan. Remove from heat and add the other ingredients. Mix well. Put into a greased cake tin. Cook at 325 until cake tests done....about 50 minutes. |
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1 German chocolate cake mix, 2 layer size 1 cup butter or margarine 1 cup brown sugar, packed 1/4 cup corn syrup 1 cup sweet condensed milk 1 cup chopped pecans or walnuts 1 cup semi-sweet chocolate chips Preheat oven to 350. Prepare cake mix according to package directions. Divide mixture in half. Pour 1/2 into greased 9x13 inch pan. Set other 1/2 batter aside. Bake in oven for 15 minutes. Meanwhile put butter, sugar, syrup and milk in heavy saucepan. Heat and stir until it boils. Boil 5 minutes stirring continually as it burns easily and quickly. Pour over baked cake. Sprinkle with first amount of pecans and chips. Pour second 1/2 batter over top. Sprinkle with remaining pecans. Bake for about 25-30 minutes more until an inserted wooden pick comes out clean. |
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2 1/2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1/2 tsp cloves 3 eggs 1/2 cup cooking oil 1 1/3 cup granulated sugar 1/2 cup prepared orange juice 1 tsp almond flavoring 1 1/2 cup grated zucchini, with peel, squeezed to drain Preheat oven to 350. Measure first 6 ingredients into mixing bowl. In another bowl beat until frothy. Add cooking oil and sugar. Mix well. Add orange juice, almond flavoring and zucchini. Stir. Add this mixture to dry ingredients. Stir just until moistened. Pour into greased 9x13 inch pan. Bake in oven for 35-40 minutes until an inserted wooden pick comes out clean. Cool. Frost with Orange Icing or Cream Cheese Icing. |
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with one of these in the freezer you can feel secure knowing it will thaw quickly. Use and fruit available to fill. Design your own pattern. Cake: 1 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup granulated sugar 1/2 cup butter or margarine, softened 2 eggs, room temperature 1/4 cup milk Filling: 8-oz cream cheese, softened 1/3 cup granulated sugar 1 tsp lemon juice 1 tsp vanilla Fruit topping: variety of fruit, fresh, canned or both Glaze: 2 tbs apricot jam or apple jelly 1 1/2 tsp water Preheat oven to 350. Cake: Measure all ingredients into mixing bowl. Mix to moisten. Beat for 2 minutes until smooth. Pour into greased and floured 9 1/2 inch flan pan. Bake in oven for about 15-20 minutes until an inserted wooden pick comes out clean. Let stand for 2-3 minutes. Turn out onto rack to cool. Filling: Beat all 4 ingredients together in bowl until smooth. Spread in hollow of flan. Chill to firm a bit. Fruit Topping: Drain fresh or canned fruit very well. Blot with paper towels if necessary. Make a pattern of your choice as you lay the fruit over filling. Glaze: If using apricot jam and water, put through sieve. If using apple jelly and water, melt together then cool. Brush over fruit. |
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Cake: 1 cup butter or margarine 1/2 cup cocoa 2 cups granulated sugar 4 eggs 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 1/2 cups chopped pecans or walnuts 1 tsp vanilla Topping: 7-oz jar of marshmallow cream Icing: 1/4 cup butter or margarine, softened 1/3 cup cocoa 1/2 cup milk 3 cups icing sugar 1 tsp vanilla Preheat oven to 350. Cake: Heat butter and cocoa in large saucepan over low heat. Stir often. Remove from heat. Add sugar. Beat well. Beat in eggs 1 at a time. Stir in flour, baking powder and salt. Add pecans and vanilla to batter. Stir. Pour into greased 9x13 inch pan. Bake in oven for about 35 to 45 minutes until an inserted wooeden pick comes out clean. Topping: Spread marshmallow cream over hot cake. Icing: Beat all ingredients together in bowl. Spoon over marshmallow topping while stillhot. Spread. Cake will get muddied by the spreading action. |
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3 eggs 1/2 cup butter or margarine,softened 1 1/2 cups granulated sugar 1 cup buttermilk 1 tsp vanilla 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 2 tsp nutmeg 1/4 tsp salt Preheat oven to 350. Beat eggs well in small bowl. In mixing bowl cream butter and sugar together well. Add eggs. Beat to mix. Measure buttermilk. Stir in vanilla. Combine remaining dry ingredients. Add to butter mixture in 3 parts alternately with buttermilk in 2 parts, beginning and ending with flour mixture. Spread in 2 greased round 9-inch layer pans. Bake in oven for 25-30 minutes until an inserted wooden pick comes out clean. Cool. Frost with Icing. Note: This may be bakes in 9x13 inch pan. Allow about 10 minutes more baking time. |
