http://www.leitesculinaria.com/writings/鈥?/a>Has anyone got a recipe for a cake made with fresh pumpkin?
Christmas cake
Free from: wheat, gluten, and soya; can be dairy, egg and nut free; no added sugar
Ingredients
100g/3陆oz dairy-free margarine (or whatever kind of butter that you can eat)
1 large ripe banana
2 large lemons, finely grated rind and juice only
100g/3陆oz soft prunes, stoned and halved
75g/3oz raisins
75g/3oz sultanas
75g/3oz currants
150g/5oz soft dried apricots, chopped in fairly large pieces
50g/2oz mixed peel (if you don't want to use ready-made mixed peel which will include sugar, you can scrape the pith from the rinds of two oranges and two lemons, chop it small and blanch it for three minutes in boiling water)
75g/2陆oz walnuts, halved and 25g/戮oz hazelnuts, chopped OR 75g/3oz large pumpkin seeds and 25g/戮oz sunflower seeds
2 eggs OR 2 level tsp gluten-free baking powder
75g/2陆oz coarse polenta and 75g/2陆oz rice flour and 1 level tsp xanthan gum OR 150g gluten-free flour that already includes xanthan gum
2 heaped tsp ground nutmeg
1 heaped tsp ground cinnamon
1 heaped tsp ground ginger
陆 teaspoon ground cloves
2 tbsp brandy (optional)
Method
1. Preheat the oven to 160C/300F/Gas 3.
2. In a food processor beat the butter/margarine with the banana and the lemon juice and rind. Pour into a bowl.
3. Mix in the dried fruit and nuts or seeds.
4. Beat the eggs if you are using them.
5. Sieve which ever flours you are using with the baking powder (if you are substituing it for the eggs) and the spices.
6. Fold the eggs (if you are using them) into the fruit mixture alternately with the flours. Add some brandy if it is too dry.
7. Line a 20cm/8in cake tin with greased greaseproof paper. Spoon the mixture in and level off the top.
8. Bake for about two hours or until a skewer inserted in the middle comes out clean.
9. Remove from the tin and cool on a rack.
10. Eat as it is or store to be iced for Christmas.Has anyone got a recipe for a cake made with fresh pumpkin?
Where did you get fresh pumpkin in September?
Pumpkin Roll
1 servings 32 min 20 min prep
Change to: servings US Metric
For the cake
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans
For the filling
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
4 tablespoons margarine
1/2 teaspoon vanilla extract
Not the one? See other Pumpkin Roll Recipes
%26lt; 60 mins
Canadian
Christmas
Preheat oven to 375 F.
In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
Add the flour mixture to the egg mixture and stir until well blended.
Line a 10 1/2'; by 15'; cookie sheet with parchment paper, trimming excess.
Pour the batter onto the cookie sheet, spread evenly.
Sprinke with pecans.
Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
Prepare a linen towel heavily sprinkled with powdered sugar.
After baking, turn the cookie sheet onto the towel, parchment paper side up.
The cake should slide out onto the towel.
Remove paper and roll up the cake into the towel.
Cool 30-40 minutes.
For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
Mix well.
After the roll has cooled, unroll it and spread the filling evenly.
Re-roll and slice for serving.
Avoid field pumpkins, which are bred for perfect jack o' lanterns: they tend to be too large and stringy for baking. Ask your grocer or farmer for sugar pie pumpkins or other flavorful varieties: small and sweet, with dark orange-coloured flesh, they're perfect for pies, soups, muffins and breads.
Try this site its full of recipes
http://southernfood.about.com/od/pumpkin鈥?/a>
here are some to look at and see what u like
Thursday, December 31, 2009
Can anyone from Great Britain give me an original recipe for chocolate Nemesis cake?
I have heard that it is something special over there and I would really love to make it the right way. thank you!Can anyone from Great Britain give me an original recipe for chocolate Nemesis cake?
The cake came from The River Cafe in Hammersmith, London, run by Ruth Rogers and Rose Grey. I think the recipe was given in ';The River Cafe'; book (can't remember the exact name); however, there were quite a few complaints from people trying it at home as it never seemed to work out!
I'm sure there The River Cafe has a website. Perhaps the cake features on it.
Good luck, and I'm sorry I can't be of more specific help.
The cake came from The River Cafe in Hammersmith, London, run by Ruth Rogers and Rose Grey. I think the recipe was given in ';The River Cafe'; book (can't remember the exact name); however, there were quite a few complaints from people trying it at home as it never seemed to work out!
I'm sure there The River Cafe has a website. Perhaps the cake features on it.
Good luck, and I'm sorry I can't be of more specific help.
Does anyone have a really really GOOD sponge cake recipe?
i'm looking for a good sponge cake recipe. Can you help?
It would be good if you've actually tried the recipe. A website or written recipe would be good
Thanx : )Does anyone have a really really GOOD sponge cake recipe?
i remember making this recipe since i was in middle school. i like the consistency and taste the hot milk gives this sponge cake.
Hot Milk Sponge Cake
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
4 eggs
2 c. sugar
1 c. scalded milk
2 tsp. vanilla
1 tsp. lemon extract
Sift flour together with baking powder and salt.
Beat 4 eggs 7-10 minutes until thick and light. Gradually add sugar to eggs, beating constantly. Fold in dry ingredients, gently and quickly.
Add vanilla, lemon, and scalded milk all at once. Blend together as quickly as possible.
Pour into an ungreased 9 x 13 inch pan.
Bake at 350 degrees for 45-60 minutes.
Top with fresh fruit or canned peaches, or with whipped cream and strawberries when in season.Does anyone have a really really GOOD sponge cake recipe?
Well let us know how they turn out. Report Abuse
Perfect Sponge Cake Recipe
2 Eggs
3oz/75g Caster Sugar
3oz/75g Plain Flour
Filling %26amp; Top
1 Tbsp Powdered Sugar
1/4 tsp Vanilla Essence
300ml Fresh Double Cream
Strawberry Conserve/Jam
Powdered Sugar (for dusting)
First crack your eggs into a large bowl, whisk them for a few seconds just lightly. Add your caster sugar only and whisk until your mixture thickens and turns almost white in colour.
This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two!
You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine.
Take a sieve and gently add your flour. Gently fold flour into your mixture until you can see it has all mixed together nicely. (to fold take a spoon and very gently stir your spoon over and under the mixture rather than just stiring as normal - the reason is to keep all the air bubbles inside the mixture).
Pour your sponge cake mixture into a greased and floured round tin. Place in a pre-heated oven at 180C for approx 20-30 minutes (depending on your oven).
Do not open your oven door until you are checking it towards to end of being cooked.
To check if your cake is ready you can just lightly press on it with your finger and if it is bouncy it is ready. Once cooked leave in its tin to cool a little.
Once cooler you can go around the edges with a knife to gently nudge it out. It should come out easily.
Take a large bread knife and gently cut your cake in half. If you cut into a warm cake it will crumble so make sure it has cooled.
Lay each half upside down. Spread bottom half with a thin but coated layer of jam.
Now whisk up your cream for a minute, then add your table spoon of powdered sugar and vanilla essence - whisk until it is a thick whipped cream (this won't take long at all).
Spread the cream on top of your jam, do not spread cream right to the edge
of your cake as when you slice it it will spread to the edges.
SPONGE GINGER CAKE
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350掳F until cake tests done (about 35 minutes).
Sponge Cake :)
Ingredients:
Half a dozen eggs (never less than 12 oz).
12 to 14 oz sugar (same weight as the eggs).
6 to 7 oz cake or all purpose flour (half the weight of the eggs).
pinch salt.
Method:
1.Separate eggs, beat yolks and sugar well, then leave standing until bubbles appear, while whisking the egg whites until stiff. Fold egg whites into the sugar and yolk mixture, then fold in the flour and pinch of salt.
2.Pour into a well greased tube tin (we always used a deep Gugelhopf type tin) and bake in the centre of a 180 degree oven for about 1 hour.
3.This recipe does NOT work in a fan oven, it will fail if there is any draft! I do know it has been made very successfully in a gas oven.
SPONGE CAKE
4 eggs
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 c. butter
1 c. boiling milk
2 c. all purpose flour
2 tsp. baking powder
Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.
try a youtube vid search for sponge cake
there are loads of vids
you might start with this one
http://www.youtube.com/watch?v=8aKUHhf-E鈥?/a>
these two unlikely looking guys are called the hairy bikers
they are very good British TV chefs who make cookery progs for the BBC
in this vid they visit the HQ of the British WI the womens institute where they attempt to make the perfect Victoria sponge cake
and the thing that the wi is and has always been famous for is its cake making they are sort of the unofficial national authority on what constitutes a good cakeskin
It would be good if you've actually tried the recipe. A website or written recipe would be good
Thanx : )Does anyone have a really really GOOD sponge cake recipe?
i remember making this recipe since i was in middle school. i like the consistency and taste the hot milk gives this sponge cake.
Hot Milk Sponge Cake
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
4 eggs
2 c. sugar
1 c. scalded milk
2 tsp. vanilla
1 tsp. lemon extract
Sift flour together with baking powder and salt.
Beat 4 eggs 7-10 minutes until thick and light. Gradually add sugar to eggs, beating constantly. Fold in dry ingredients, gently and quickly.
Add vanilla, lemon, and scalded milk all at once. Blend together as quickly as possible.
Pour into an ungreased 9 x 13 inch pan.
Bake at 350 degrees for 45-60 minutes.
Top with fresh fruit or canned peaches, or with whipped cream and strawberries when in season.Does anyone have a really really GOOD sponge cake recipe?
Well let us know how they turn out. Report Abuse
Perfect Sponge Cake Recipe
2 Eggs
3oz/75g Caster Sugar
3oz/75g Plain Flour
Filling %26amp; Top
1 Tbsp Powdered Sugar
1/4 tsp Vanilla Essence
300ml Fresh Double Cream
Strawberry Conserve/Jam
Powdered Sugar (for dusting)
First crack your eggs into a large bowl, whisk them for a few seconds just lightly. Add your caster sugar only and whisk until your mixture thickens and turns almost white in colour.
This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two!
You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine.
Take a sieve and gently add your flour. Gently fold flour into your mixture until you can see it has all mixed together nicely. (to fold take a spoon and very gently stir your spoon over and under the mixture rather than just stiring as normal - the reason is to keep all the air bubbles inside the mixture).
Pour your sponge cake mixture into a greased and floured round tin. Place in a pre-heated oven at 180C for approx 20-30 minutes (depending on your oven).
Do not open your oven door until you are checking it towards to end of being cooked.
To check if your cake is ready you can just lightly press on it with your finger and if it is bouncy it is ready. Once cooked leave in its tin to cool a little.
Once cooler you can go around the edges with a knife to gently nudge it out. It should come out easily.
Take a large bread knife and gently cut your cake in half. If you cut into a warm cake it will crumble so make sure it has cooled.
Lay each half upside down. Spread bottom half with a thin but coated layer of jam.
Now whisk up your cream for a minute, then add your table spoon of powdered sugar and vanilla essence - whisk until it is a thick whipped cream (this won't take long at all).
Spread the cream on top of your jam, do not spread cream right to the edge
of your cake as when you slice it it will spread to the edges.
SPONGE GINGER CAKE
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
Bake in greased and floured shallow square cake tins or muffin pans at 350掳F until cake tests done (about 35 minutes).
Sponge Cake :)
Ingredients:
Half a dozen eggs (never less than 12 oz).
12 to 14 oz sugar (same weight as the eggs).
6 to 7 oz cake or all purpose flour (half the weight of the eggs).
pinch salt.
Method:
1.Separate eggs, beat yolks and sugar well, then leave standing until bubbles appear, while whisking the egg whites until stiff. Fold egg whites into the sugar and yolk mixture, then fold in the flour and pinch of salt.
2.Pour into a well greased tube tin (we always used a deep Gugelhopf type tin) and bake in the centre of a 180 degree oven for about 1 hour.
3.This recipe does NOT work in a fan oven, it will fail if there is any draft! I do know it has been made very successfully in a gas oven.
SPONGE CAKE
4 eggs
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 c. butter
1 c. boiling milk
2 c. all purpose flour
2 tsp. baking powder
Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.
try a youtube vid search for sponge cake
there are loads of vids
you might start with this one
http://www.youtube.com/watch?v=8aKUHhf-E鈥?/a>
these two unlikely looking guys are called the hairy bikers
they are very good British TV chefs who make cookery progs for the BBC
in this vid they visit the HQ of the British WI the womens institute where they attempt to make the perfect Victoria sponge cake
and the thing that the wi is and has always been famous for is its cake making they are sort of the unofficial national authority on what constitutes a good cake
What are upside down cakes? Where can I get recipes for making them?
also, do u know where I can get good recipes for parties?What are upside down cakes? Where can I get recipes for making them?
Upside-Down cakes originated in North America, and were (and sometimes still are) baked in cast iron frying pans. These cakes are unique in that a decorative fruit topping is baked under the cake batter. Upside-Down Cakes are self-decorating cakes. Just bake and serve. The most popular upside-down cake is Pineapple.
Try this link:
http://www.greatpartyrecipes.com/What are upside down cakes? Where can I get recipes for making them?
Upside down cakes usually have fruit. The fruit is placed in the pan first and then the batter goes on top. When you take it out of the pan, the fruit will be on the top of the cake. You can find great recipes at www.allrecipes.com
a upside down cake is just a cake in a bunt pan you can find recipes in a cook book or the internet
I'm getting hungry now! :)
Plenty of good recipes right here:
http://www.cooking.com/recipes/researre.鈥?/a>
Upside down cakes start off with brown sugar and sliced fruit then pour the cake batter over the top and bake. When cooled the cake is flipped upside down on a serving plate and there you have fruit on top with syrup dripping over the top of your cake.
You can use pineapple, pears, peaches or apple slices for your fruit with canned cherries for garnish. Here are food channels recipes for upside down cakes:
http://web.foodnetwork.com/food/web/sear鈥?/a>
here are a bunch
good luck
http://www.recipegoldmine.com/cakeupside鈥?/a>
Here's mine:
PINEAPPLE UPSIDE-DOWN CAKE
1/2 cup margarine (1 stick) melted
1 cup brown sugar
1/2 cup walnuts (chopped)
1 can pinneapple slices (reserve syrup)
1 jar maraschino cherries
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple syrup
1 teaspoon vanilla
Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and
dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.
Serve while still warm.
This is what I make since I don't like pineapple.
Cherry Upside-Down Cake
* 2/3 cup sugar
* 2 1/2 tablespoons cornstarch
* 1 can (2 1/2 cups) tart red cherries, drained
* 1/3 cup butter
* 1/2 cup sugar
* 1 egg
* 1/2 cup bran cereal
* 1 teaspoon grated orange peel
* 1 3/4 cup flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 cup orange juice
* 1/4 cup milk
In a saucepan, combine 2/3 cup sugar, cornstarch, and cherry syrup, cook until clear and thickened; add cherries then pour into a buttered 8-inch square pan.
Cream butter and 1/2 cup sugar; add egg and beat well. Add bran and orange peel. Sift together the flour, salt, baking powder, and baking soda. Alternately add sifted dry ingredients and liquids. Pour batter into the pan over cherries. Bake at 375掳 for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
http://allrecipes.com/
Upside-down cakes have fruit on the bottom, then when the cake is done and you flip it upside-down, the fruit becomes the top.
Pineapple Upside-Down Cake
From Food Network Kitchens
Recipe Summary
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: about 12 servings
User Rating:
Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled
Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.
ps: good party recipe is:
Chocolate Fondue Three Ways
Recipe Courtesy of Emeril Lagasse
Recipe Summary
Prep Time: 20 minutes
Yield: 12 servings
User Rating: No Rating
3 pounds high quality chocolate, finely chopped
2 1/4 cups heavy cream
Splash of Creme de Mint
Splash of Nocello
Splash of Grand Marnier
Garnishes:
Pound cake, cut into bite-size pieces
Shortbread cookies
Biscotti
Coconut macaroons
Large strawberries with stems
Bananas
Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.
Upside-Down cakes originated in North America, and were (and sometimes still are) baked in cast iron frying pans. These cakes are unique in that a decorative fruit topping is baked under the cake batter. Upside-Down Cakes are self-decorating cakes. Just bake and serve. The most popular upside-down cake is Pineapple.
Try this link:
http://www.greatpartyrecipes.com/What are upside down cakes? Where can I get recipes for making them?
Upside down cakes usually have fruit. The fruit is placed in the pan first and then the batter goes on top. When you take it out of the pan, the fruit will be on the top of the cake. You can find great recipes at www.allrecipes.com
a upside down cake is just a cake in a bunt pan you can find recipes in a cook book or the internet
I'm getting hungry now! :)
Plenty of good recipes right here:
http://www.cooking.com/recipes/researre.鈥?/a>
Upside down cakes start off with brown sugar and sliced fruit then pour the cake batter over the top and bake. When cooled the cake is flipped upside down on a serving plate and there you have fruit on top with syrup dripping over the top of your cake.
You can use pineapple, pears, peaches or apple slices for your fruit with canned cherries for garnish. Here are food channels recipes for upside down cakes:
http://web.foodnetwork.com/food/web/sear鈥?/a>
here are a bunch
good luck
http://www.recipegoldmine.com/cakeupside鈥?/a>
Here's mine:
PINEAPPLE UPSIDE-DOWN CAKE
1/2 cup margarine (1 stick) melted
1 cup brown sugar
1/2 cup walnuts (chopped)
1 can pinneapple slices (reserve syrup)
1 jar maraschino cherries
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple syrup
1 teaspoon vanilla
Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and
dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.
Serve while still warm.
This is what I make since I don't like pineapple.
Cherry Upside-Down Cake
* 2/3 cup sugar
* 2 1/2 tablespoons cornstarch
* 1 can (2 1/2 cups) tart red cherries, drained
* 1/3 cup butter
* 1/2 cup sugar
* 1 egg
* 1/2 cup bran cereal
* 1 teaspoon grated orange peel
* 1 3/4 cup flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 cup orange juice
* 1/4 cup milk
In a saucepan, combine 2/3 cup sugar, cornstarch, and cherry syrup, cook until clear and thickened; add cherries then pour into a buttered 8-inch square pan.
Cream butter and 1/2 cup sugar; add egg and beat well. Add bran and orange peel. Sift together the flour, salt, baking powder, and baking soda. Alternately add sifted dry ingredients and liquids. Pour batter into the pan over cherries. Bake at 375掳 for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
http://allrecipes.com/
Upside-down cakes have fruit on the bottom, then when the cake is done and you flip it upside-down, the fruit becomes the top.
Pineapple Upside-Down Cake
From Food Network Kitchens
Recipe Summary
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: about 12 servings
User Rating:
Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled
Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.
ps: good party recipe is:
Chocolate Fondue Three Ways
Recipe Courtesy of Emeril Lagasse
Recipe Summary
Prep Time: 20 minutes
Yield: 12 servings
User Rating: No Rating
3 pounds high quality chocolate, finely chopped
2 1/4 cups heavy cream
Splash of Creme de Mint
Splash of Nocello
Splash of Grand Marnier
Garnishes:
Pound cake, cut into bite-size pieces
Shortbread cookies
Biscotti
Coconut macaroons
Large strawberries with stems
Bananas
Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.
I am making my own wedding cake. is there a certain recipe I should follow so my cake doesnt fall apart?
I have made some sample caked with the Ready-To-Make boxes...like the ones that you add eggs and water to. Is there a recipe to follow that insures a good cake that won't fall apart? BTW- I need vanilla and chocolate recipes. thanks!I am making my own wedding cake. is there a certain recipe I should follow so my cake doesnt fall apart?
My sister used to decorate wedding cakes and she said they always used the white or yellow box mixes because they hold icing so well. Chocolate, because of the high amount of cocoa butter, is too soft to hold up tiers and was always made as a single layer. Go to: www.bettycrocker.com/weddingcakes
It has complete instructions for baking, icing, stacking, and cutting several different types of wedding cakes.I am making my own wedding cake. is there a certain recipe I should follow so my cake doesnt fall apart?
Depending on the formality of the event, you might want to follow that advice about having someone else make it. In a more formal/traditional event, next to the bride/dress, the cake is the other 'big' thing. If you're having a more informal wedding, smaller, and/or making on your own (ie to save money) then I Would recommend finding a book from the library like Dede Wilson has 2 out that have easy to follow instructions.
Generally, for stacking tiers on top of each other and having stability for your cakes, you don't want to make soft billowy cakes like angel food, or chiffon. I don't know how far away your wedding is, but once you do your research (like I said, Dede Wilson wedding cake books, for one suggestion, as she has been doing wedding cakes forever), plan on something simple if you're doing this yourself so you don't stress yourself out beyond belief - simple does go a long way- for instance, easy to make some simple square or round tiers and decorate them with fresh flowers (make sure the flowers are food-grade- they don't have to be edible, but you want to tell the flower shop they're going on top of a cake, so they can't be sprayed with a bunch of chemicals).
Good luck and congrats on the wedding.
PS, wise idea to do a trial run or two first, to perfect the recipe you end up with and find a design you end up sticking with.
Its bad luck to make your own wedding cake Those cakes are expensive yes but its worth it Decorating a wedding cake takes creativity artistic ability %26amp; skill Maybe you should take a cake decorating course if you really want to do this It takes practice unless you want your wedding cake to look like a kids birthday cake Below are some recipes
If you've only made cake mix cakes, then I'd suggest buying a wedding cake.... even the grocery store bakeries make them. You don't sound like you're experienced enough to tackle a wedding cake, especially with all the other stress of planning a wedding. And you certainly don't want to serve guests wedding cake made from a mix!
I agree with the 1st answer..But I wouldnt have said it so harshly...I bought one for my wedding..it's just easier!
My sister used to decorate wedding cakes and she said they always used the white or yellow box mixes because they hold icing so well. Chocolate, because of the high amount of cocoa butter, is too soft to hold up tiers and was always made as a single layer. Go to: www.bettycrocker.com/weddingcakes
It has complete instructions for baking, icing, stacking, and cutting several different types of wedding cakes.I am making my own wedding cake. is there a certain recipe I should follow so my cake doesnt fall apart?
Depending on the formality of the event, you might want to follow that advice about having someone else make it. In a more formal/traditional event, next to the bride/dress, the cake is the other 'big' thing. If you're having a more informal wedding, smaller, and/or making on your own (ie to save money) then I Would recommend finding a book from the library like Dede Wilson has 2 out that have easy to follow instructions.
Generally, for stacking tiers on top of each other and having stability for your cakes, you don't want to make soft billowy cakes like angel food, or chiffon. I don't know how far away your wedding is, but once you do your research (like I said, Dede Wilson wedding cake books, for one suggestion, as she has been doing wedding cakes forever), plan on something simple if you're doing this yourself so you don't stress yourself out beyond belief - simple does go a long way- for instance, easy to make some simple square or round tiers and decorate them with fresh flowers (make sure the flowers are food-grade- they don't have to be edible, but you want to tell the flower shop they're going on top of a cake, so they can't be sprayed with a bunch of chemicals).
Good luck and congrats on the wedding.
PS, wise idea to do a trial run or two first, to perfect the recipe you end up with and find a design you end up sticking with.
Its bad luck to make your own wedding cake Those cakes are expensive yes but its worth it Decorating a wedding cake takes creativity artistic ability %26amp; skill Maybe you should take a cake decorating course if you really want to do this It takes practice unless you want your wedding cake to look like a kids birthday cake Below are some recipes
If you've only made cake mix cakes, then I'd suggest buying a wedding cake.... even the grocery store bakeries make them. You don't sound like you're experienced enough to tackle a wedding cake, especially with all the other stress of planning a wedding. And you certainly don't want to serve guests wedding cake made from a mix!
I agree with the 1st answer..But I wouldnt have said it so harshly...I bought one for my wedding..it's just easier!
What is a good HOME MADE vegan chocolate cake recipe?
i want all the things in the cake to be natural or organic but i dont know what substitutes i can use for eggs and butterWhat is a good HOME MADE vegan chocolate cake recipe?
Smart Balance spread (we use the light) or soy margarine can be used for butter. (I don't use things like regular margarine because it contains hydrogenated oils.) Apple sauce or any purred fruit can be used for eggs. (Apple sauce can be used for oil, too.)
This is the chocolate cake recipe I use for potlucks. (It's also known as Wacky Cake.) Actually, I think I'm going to make it tomorrow, if I decide to not try the brownie recipe my husband wants me to try.
http://www.veggieboards.com/boards/showt鈥?/a>
I use whole wheat flour, ten generous tablespoons of cocoa, and apple sauce for the oil.
This is the frosting recipe I put on it:
http://vegweb.com/index.php?topic=6603.0
I start with what is there, but keep adding cocoa and chocolate soy milk (I use chocolate soy milk instead of vanilla if I have it) until I have enough for the cake. Tomorrow, since I've got it, I think I will put chocolate chips on the frosting after I frost the cake.
I take this to potlucks and I get compliments on it. I figure if I introduce them to vegan foods with something as yummy as a chocolate cake, then the rest might be easy. Besides, it's fun to share the cake as I'm normally not a junk food person. (i.e., I shun the cookies at the church's coffee hour on Sundays.)What is a good HOME MADE vegan chocolate cake recipe?
It may not be all natural or organic, but I use Earth Balance buttery sticks (vegan) or Willow Run sticks in place of butter.
For eggs, you have several options. My favorite is Ener-G Egg Replacer, a mix of starches and leaveners. It comes in an ugly orangey box and lasts forever.
Many vegan cookbooks also have egg replacer strategies; check one of them out.
There is a vegan chocolate cake recipe on the vegan family website.
http://www.veganfamily.co.uk/cake.htm
You can also buy vegan margarine and egg replacements, this particular recipe doesn't need them, and instead uses baking soda and vinegar to replace the eggs.
Hope this helps :)
You can buy vegan margarine(Look through the different 'smart balance' ones till you find a vegan one, they have a few) and you can use the ener-g egg replacer, works great for baking- http://www.ener-g.com/store/detail.aspx?鈥?/a>
Smart Balance spread (we use the light) or soy margarine can be used for butter. (I don't use things like regular margarine because it contains hydrogenated oils.) Apple sauce or any purred fruit can be used for eggs. (Apple sauce can be used for oil, too.)
This is the chocolate cake recipe I use for potlucks. (It's also known as Wacky Cake.) Actually, I think I'm going to make it tomorrow, if I decide to not try the brownie recipe my husband wants me to try.
http://www.veggieboards.com/boards/showt鈥?/a>
I use whole wheat flour, ten generous tablespoons of cocoa, and apple sauce for the oil.
This is the frosting recipe I put on it:
http://vegweb.com/index.php?topic=6603.0
I start with what is there, but keep adding cocoa and chocolate soy milk (I use chocolate soy milk instead of vanilla if I have it) until I have enough for the cake. Tomorrow, since I've got it, I think I will put chocolate chips on the frosting after I frost the cake.
I take this to potlucks and I get compliments on it. I figure if I introduce them to vegan foods with something as yummy as a chocolate cake, then the rest might be easy. Besides, it's fun to share the cake as I'm normally not a junk food person. (i.e., I shun the cookies at the church's coffee hour on Sundays.)What is a good HOME MADE vegan chocolate cake recipe?
It may not be all natural or organic, but I use Earth Balance buttery sticks (vegan) or Willow Run sticks in place of butter.
For eggs, you have several options. My favorite is Ener-G Egg Replacer, a mix of starches and leaveners. It comes in an ugly orangey box and lasts forever.
Many vegan cookbooks also have egg replacer strategies; check one of them out.
There is a vegan chocolate cake recipe on the vegan family website.
http://www.veganfamily.co.uk/cake.htm
You can also buy vegan margarine and egg replacements, this particular recipe doesn't need them, and instead uses baking soda and vinegar to replace the eggs.
Hope this helps :)
You can buy vegan margarine(Look through the different 'smart balance' ones till you find a vegan one, they have a few) and you can use the ener-g egg replacer, works great for baking- http://www.ener-g.com/store/detail.aspx?鈥?/a>
Where Can I Find The Recipe For 30day Friendship Cake with Apricots and no Fruitcocktail?
I Am Looking For A Recipe For A 30day Friendship Cake....with apricots and NO fruit cocktail...i cant seem to find it any where....does any one know where i can find it or does any one have that recipe? please hit me back with it as soon as possible thank u!Where Can I Find The Recipe For 30day Friendship Cake with Apricots and no Fruitcocktail?
INGREDIENTS
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar
1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar
2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
DIRECTIONS
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and it's juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13 inch baking pans.
It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.Where Can I Find The Recipe For 30day Friendship Cake with Apricots and no Fruitcocktail?
FRIENDSHIP CAKE-AMISH
Categories: Cakes
Yield: 8 servings
1 c Butter/Margarine, Melted
1 3/4 c Sugar
3 c Unbleached All-purpose Flour
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
2 Large Eggs
2 c Brandied Fruit
1 c Chopped Pecans
1/4 c Brandied Fruit Juice
---------------------------BRANDED FRUIT STARTER---------------------------
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6
ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir into
batter. Add pecans and juice. Mix well. Pour batter into well-greased 10
inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cool in pan 10
minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain all canned
fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently.
Cover and let stand at room temperature for 3 weeks, stirring twice per
week. As you use it, replace the amount taken with 1 cup sugar. Cover and
let stand at room temperature 3 days before using again. Yields 6 cups of
brandied fruit.
this one doesn't have fruit cocktail
http://www.allrecipes.com/recipe/friends鈥?/a>
INGREDIENTS
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar
1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar
2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
DIRECTIONS
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and it's juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13 inch baking pans.
It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.Where Can I Find The Recipe For 30day Friendship Cake with Apricots and no Fruitcocktail?
FRIENDSHIP CAKE-AMISH
Categories: Cakes
Yield: 8 servings
1 c Butter/Margarine, Melted
1 3/4 c Sugar
3 c Unbleached All-purpose Flour
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
2 Large Eggs
2 c Brandied Fruit
1 c Chopped Pecans
1/4 c Brandied Fruit Juice
---------------------------BRANDED FRUIT STARTER---------------------------
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6
ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir into
batter. Add pecans and juice. Mix well. Pour batter into well-greased 10
inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cool in pan 10
minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain all canned
fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently.
Cover and let stand at room temperature for 3 weeks, stirring twice per
week. As you use it, replace the amount taken with 1 cup sugar. Cover and
let stand at room temperature 3 days before using again. Yields 6 cups of
brandied fruit.
this one doesn't have fruit cocktail
http://www.allrecipes.com/recipe/friends鈥?/a>
Can anyone give me the recipe to make cookie cake?
i need it to taste like the kind u buy in the store or the mall, maybe even better and does anyone know what kind of icing i should use...homemade buttercream or regular icing (dyed of course)Can anyone give me the recipe to make cookie cake?
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Confectioners' sugar, for garnish
Sweetened cocoa, for garnish
Sweetened whipped cream, accompaniment
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.Can anyone give me the recipe to make cookie cake?
Try this recipe... Hope you like it...
~Cookie Cake~
2 2/3 cups all purpose flour
2 1/4 cups sugar
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1 1/3 cups milk
1 8 ounce carton sour cream
5 ounces unsweetened chocolate, melted and cooled
1/3 cup butter softened
3 eggs
2 tsp. vanilla
1 recipe chocolate sandwich cookie filling
1 recipe chocolate frosting
4 chocolate sandwich cookies, crushed
Grease and lightly four two 8 or 9 X 1 1/2'; round cake pans. Set aside. In extra large mixing bowl combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla. Beat with an electric mixer on low speed about 1 minute or till mixture is well combined. Turn speed to high and beat 3 minutes scraping sides of bowl occasionally. Place half of the batter in a medium bowl; cover and chill. Divide remaining half of batter evenly between the prepared pans. Bake in a 350掳F oven for 20 to 25 minutes for 9'; layers 25-30 minutes for 8'; layers or till a toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans and let cakes cool completely on wire racks. Wash the pans. Grease and lightly flour pans. Divide reserved chilled batter evenly between pans. Bake and cool as directed above. Prepare the Chocolate Sandwich Cookie filling; reserve 3/4 cup filling for the garnish.
To assemble the cake put one cake layer on a serving plate and top with 1/3 of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another 1/3 of filling. Add another layer of cake and and spread with remaining 1/3 of cookie filling top with last cake layer. Prepare chocolate frosting and frost cake. Stir reserved filling and enough milk (about 2 to 3 teaspoons) to make it drizzling consistency. Spoon onto the center top of cake. Carefully spread filling to force some of it down the sides of cake. Garnish top with crushed oreos.
CHOCOLATE SANDWICH COOKIE FILLING:
In large mixing bowl combine
4 cups sifted powered sugar
1/3 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
Beat with electric mixer on low speed till mixture is combined, then beat on medium speed till very smooth. Beat in 1 to 2 tablespoons more milk till frosting is easy to spread. Put 3/4 cup of mixture in a small bowl and reserve for top of cake. Crush 10 oreos (1 cup crushed) and stir into remaining filling. Use as directed in cake recipe.
CHOCOLATE FROSTING:
In small saucepan melt 1/3 cup butter and 3 ounces unsweetened chocolate over low heat. In a large mixing bowl combine 3 cups sifted powdered sugar, 2/3 cup dairy sour cream, and 1 1/2 teaspoons vanilla. Add melted chocolate mixture and beat with an electric mixer on low speed till combined, then on high speed till mixture is smooth and creamy, about 1 minute. Cool for 3 to 5 minutes or till thick enough to spread.
~You can use homemade buttercream~
Enjoy!! :)
Pie:
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use.
I just made this yesterday! I put ice cream on top, but but as for icing, would go for regular. Buttercream is probably too sweet.
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Confectioners' sugar, for garnish
Sweetened cocoa, for garnish
Sweetened whipped cream, accompaniment
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.Can anyone give me the recipe to make cookie cake?
Try this recipe... Hope you like it...
~Cookie Cake~
2 2/3 cups all purpose flour
2 1/4 cups sugar
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1 1/3 cups milk
1 8 ounce carton sour cream
5 ounces unsweetened chocolate, melted and cooled
1/3 cup butter softened
3 eggs
2 tsp. vanilla
1 recipe chocolate sandwich cookie filling
1 recipe chocolate frosting
4 chocolate sandwich cookies, crushed
Grease and lightly four two 8 or 9 X 1 1/2'; round cake pans. Set aside. In extra large mixing bowl combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla. Beat with an electric mixer on low speed about 1 minute or till mixture is well combined. Turn speed to high and beat 3 minutes scraping sides of bowl occasionally. Place half of the batter in a medium bowl; cover and chill. Divide remaining half of batter evenly between the prepared pans. Bake in a 350掳F oven for 20 to 25 minutes for 9'; layers 25-30 minutes for 8'; layers or till a toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans and let cakes cool completely on wire racks. Wash the pans. Grease and lightly flour pans. Divide reserved chilled batter evenly between pans. Bake and cool as directed above. Prepare the Chocolate Sandwich Cookie filling; reserve 3/4 cup filling for the garnish.
To assemble the cake put one cake layer on a serving plate and top with 1/3 of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another 1/3 of filling. Add another layer of cake and and spread with remaining 1/3 of cookie filling top with last cake layer. Prepare chocolate frosting and frost cake. Stir reserved filling and enough milk (about 2 to 3 teaspoons) to make it drizzling consistency. Spoon onto the center top of cake. Carefully spread filling to force some of it down the sides of cake. Garnish top with crushed oreos.
CHOCOLATE SANDWICH COOKIE FILLING:
In large mixing bowl combine
4 cups sifted powered sugar
1/3 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
Beat with electric mixer on low speed till mixture is combined, then beat on medium speed till very smooth. Beat in 1 to 2 tablespoons more milk till frosting is easy to spread. Put 3/4 cup of mixture in a small bowl and reserve for top of cake. Crush 10 oreos (1 cup crushed) and stir into remaining filling. Use as directed in cake recipe.
CHOCOLATE FROSTING:
In small saucepan melt 1/3 cup butter and 3 ounces unsweetened chocolate over low heat. In a large mixing bowl combine 3 cups sifted powdered sugar, 2/3 cup dairy sour cream, and 1 1/2 teaspoons vanilla. Add melted chocolate mixture and beat with an electric mixer on low speed till combined, then on high speed till mixture is smooth and creamy, about 1 minute. Cool for 3 to 5 minutes or till thick enough to spread.
~You can use homemade buttercream~
Enjoy!! :)
Pie:
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use.
I just made this yesterday! I put ice cream on top, but but as for icing, would go for regular. Buttercream is probably too sweet.
Can anyone recommend a good recipe for a Christmas Cake for an awkward family :)?
My husband thinks its too rich, my eldest doesn't like lots of fruit and dislikes nuts and I've told them our Christmas cake isn't going to be chocolate, any ideas?Can anyone recommend a good recipe for a Christmas Cake for an awkward family :)?
My daughter (from the UK) married on the island of St. Thomas in the Caribbean and wanted something a little different from the usual rich fruit cake traditional for weddings.
Basically, I used the normal rich fruit cake base mix but instead of adding ';traditional'; fruits, went to a Health Food shop and bought crystallised ';tropical fruits'; - the pineapple was particularly yummy. Called it, surprisingly enough, Caribbean Wedding Cake. It was very popular. If you want to spice it up a bit, add rum rather than sherry or brandy.
The whole point about the traditional rich fruit cake, is that it is a ';keeper'; - a cut-and-come-again cake which is still edible six months later!Can anyone recommend a good recipe for a Christmas Cake for an awkward family :)?
make a vanilla sponge or a victoria sponge. Its not too rich, easy to make (as long as you cook it for the correct amount of time, not a minute under or a mintue over!). Although its not traditionally a christmas cake, but it sounds like it might be something that they all enjoy. you can still ice it like a christmas cake.
What about carrot cake? try this..I've know even picky eaters love this
Carrot Cake
CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple, drained
FROSTING
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups icing sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla.
Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan and bake for about 45 minutes.
Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake.
You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly
recommended (I usually leave the cake in the 13x9 pan and just ice the top).
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
You could try an angel food cake, applesauce cake, coconut cake would be a beautiful light alternative.
Why dont you get a recipe for fruit cake which has far less friut and nuts than christmas cake and try to lower the amount of currents raisins and sultanas and instead add dried blueberries and cherries or tropical and citrus fruit.
I like to omit a spoon of sugar for a spoon of syrup or honey or marmalade to stop the flavour being too predictable.
I do not like the intensity of christmas cake either but the spices will work well with the above.
I love red velvet cake with cream cheese frosting. Yes, I know it's got chocolate in it %26amp; it's not light!!!! ;)
http://southernfood.about.com/od/chocola鈥?/a>
http://southernfood.about.com/od/icingre鈥?/a>skin
My daughter (from the UK) married on the island of St. Thomas in the Caribbean and wanted something a little different from the usual rich fruit cake traditional for weddings.
Basically, I used the normal rich fruit cake base mix but instead of adding ';traditional'; fruits, went to a Health Food shop and bought crystallised ';tropical fruits'; - the pineapple was particularly yummy. Called it, surprisingly enough, Caribbean Wedding Cake. It was very popular. If you want to spice it up a bit, add rum rather than sherry or brandy.
The whole point about the traditional rich fruit cake, is that it is a ';keeper'; - a cut-and-come-again cake which is still edible six months later!Can anyone recommend a good recipe for a Christmas Cake for an awkward family :)?
make a vanilla sponge or a victoria sponge. Its not too rich, easy to make (as long as you cook it for the correct amount of time, not a minute under or a mintue over!). Although its not traditionally a christmas cake, but it sounds like it might be something that they all enjoy. you can still ice it like a christmas cake.
What about carrot cake? try this..I've know even picky eaters love this
Carrot Cake
CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple, drained
FROSTING
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups icing sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the centre and add sugar, oil, eggs and vanilla.
Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan and bake for about 45 minutes.
Don't panic, the centre will sink a little.
Allow to cool; when cool, ice the cake.
You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly
recommended (I usually leave the cake in the 13x9 pan and just ice the top).
To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
You could try an angel food cake, applesauce cake, coconut cake would be a beautiful light alternative.
Why dont you get a recipe for fruit cake which has far less friut and nuts than christmas cake and try to lower the amount of currents raisins and sultanas and instead add dried blueberries and cherries or tropical and citrus fruit.
I like to omit a spoon of sugar for a spoon of syrup or honey or marmalade to stop the flavour being too predictable.
I do not like the intensity of christmas cake either but the spices will work well with the above.
I love red velvet cake with cream cheese frosting. Yes, I know it's got chocolate in it %26amp; it's not light!!!! ;)
http://southernfood.about.com/od/chocola鈥?/a>
http://southernfood.about.com/od/icingre鈥?/a>
A good cake recipe?
a simple one! :D tata xxA good cake recipe?
i like the tom %26amp; jerry cakes and plus they have the instructions on the back XD lolA good cake recipe?
Really quick cake and you can alter the directions to make it figure friendly as well.
Orange Pop Cake
1 box of white cake mix
1 12 ounce can of orange pop (or diet)
1 container of cool whip (Lite or Fat Free)
1 box of orange powdered jello (or sugar free)
Preheat oven to 350 degrees. Mix together the orange pop and white cake mix with electric mixer. (thats it!) Pour into sprayed 9 x 13 pan and bake for 30 minutes. Let cool.
Fold together the cool whip and orange powdered jello. Spread on top of cake and enjoy!
*I've done this recipe with strawberry before. Jones' Strawberry soda and strawberry powdered jello. Or I've omitted the powdered jello and just arranged cut strawberries on top of the cool whip.*
This is a great one. We just made it the other night and My step mom is asked to make it at any get together they go to. The only downside is you have to order the orange aspic but... you can order it on line (google) and it is totally worth the effort and no one will make a cake as good as yours. When you glaze the cake let the glaze cool till its thick enough to stick to the cake. The cake should be cooled as well, otherwise it will run off onto the plate. I also use an orange supreme cake mix instead of a yellow cake mix.
Ingredients:
1 pkg yellow cake mix
1 cup Chalet Suzanne Orange Aspic (from 13 oz can)
1 pkg (3 3/4 oz) vanilla instant pudding (use dry)
4 eggs
2/3 cup water
1/4 cup cooking oil
Glaze:
1/2 cup Orange Aspic (remainder of 13 oz can)
1 Tbsp butter or margarine
2 cups powdered sugar (sifted)
Instructions:
Heat oven to 325 degrees. Grease and flour 9 inch Bundt pan. Beat eggs slightly. Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Bake approximately 45 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10-15 minutes before turning cake out onto cake plate. Cool and glaze.
Glaze:
Warm aspic on low heat until thinned. Drop in butter and stir until melted. Blend in powdered sugar. Drizzle over cake.
simple and easy and makes a great dessert for hot summer days- I call it poke cake.
1 box of white cake mix- mix according to directions and bake after baking allow to cool.
1 box of gelatin (sugar free or reg. any flavor you prefer)
cook according to directions after cooking take a fork and poke holes all over the cake at different depths pour gelatin slowly over the cake ( it will run into the holes)
1 container of whip cream (lite or reg) spread over top of cake.
put in refrigerator keep chilled after gelatin has set up.
you can use more than 1 color of gelatin I have never done so- I would if using more than one only use 1/2 a pack after mixing. Makes for a great summer treat!
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).
TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.
Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)
Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.
----------------------------------
Lemon Pillow Cake
1 white cake mix
1 can lemon pie filling
Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.
Frosting
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip
Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.
Variation: Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.
----------------------------------
Strawberry Sheet Cake %26amp; Icing
CAKE:
1-box White Cake mix
1 small box strawberry jell-o
½ cup frozen strawberries, thawed
½- cup water
1 cup oil
4 eggs
ICING:
16 oz. box powdered sugar
1/4- cup butter, room temp
½ cup frozen strawberries, thawed
CAKE: Preheat oven to 325ºF. Mix jello and cake mix together, add water and oil; mix on med. speed. Add eggs, one at a time, beating well. Add berries. Bake 30 to 45 minutes in greased/floured 9 x 13 baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake
Keep your cake mix simple. Use a box one. BUT add whatever kind of frosting you were going to use on the outside - to the cake batter. You can use 1/3 to 1/2 of it inside the batter, and bake in the oven. This will leave your cake so moist and fluffy! Delicious!
I don't know about cake but I am currently having a piece of fresh strawberry pie and it is SO GOOD!! all it is is a crust that has been baked and then strawberry's cut up with strawberry surup mix with them topped with whipped cream! YUM is all I am saying!
i like the tom %26amp; jerry cakes and plus they have the instructions on the back XD lolA good cake recipe?
Really quick cake and you can alter the directions to make it figure friendly as well.
Orange Pop Cake
1 box of white cake mix
1 12 ounce can of orange pop (or diet)
1 container of cool whip (Lite or Fat Free)
1 box of orange powdered jello (or sugar free)
Preheat oven to 350 degrees. Mix together the orange pop and white cake mix with electric mixer. (thats it!) Pour into sprayed 9 x 13 pan and bake for 30 minutes. Let cool.
Fold together the cool whip and orange powdered jello. Spread on top of cake and enjoy!
*I've done this recipe with strawberry before. Jones' Strawberry soda and strawberry powdered jello. Or I've omitted the powdered jello and just arranged cut strawberries on top of the cool whip.*
This is a great one. We just made it the other night and My step mom is asked to make it at any get together they go to. The only downside is you have to order the orange aspic but... you can order it on line (google) and it is totally worth the effort and no one will make a cake as good as yours. When you glaze the cake let the glaze cool till its thick enough to stick to the cake. The cake should be cooled as well, otherwise it will run off onto the plate. I also use an orange supreme cake mix instead of a yellow cake mix.
Ingredients:
1 pkg yellow cake mix
1 cup Chalet Suzanne Orange Aspic (from 13 oz can)
1 pkg (3 3/4 oz) vanilla instant pudding (use dry)
4 eggs
2/3 cup water
1/4 cup cooking oil
Glaze:
1/2 cup Orange Aspic (remainder of 13 oz can)
1 Tbsp butter or margarine
2 cups powdered sugar (sifted)
Instructions:
Heat oven to 325 degrees. Grease and flour 9 inch Bundt pan. Beat eggs slightly. Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Bake approximately 45 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10-15 minutes before turning cake out onto cake plate. Cool and glaze.
Glaze:
Warm aspic on low heat until thinned. Drop in butter and stir until melted. Blend in powdered sugar. Drizzle over cake.
simple and easy and makes a great dessert for hot summer days- I call it poke cake.
1 box of white cake mix- mix according to directions and bake after baking allow to cool.
1 box of gelatin (sugar free or reg. any flavor you prefer)
cook according to directions after cooking take a fork and poke holes all over the cake at different depths pour gelatin slowly over the cake ( it will run into the holes)
1 container of whip cream (lite or reg) spread over top of cake.
put in refrigerator keep chilled after gelatin has set up.
you can use more than 1 color of gelatin I have never done so- I would if using more than one only use 1/2 a pack after mixing. Makes for a great summer treat!
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).
TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.
Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)
Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.
----------------------------------
Lemon Pillow Cake
1 white cake mix
1 can lemon pie filling
Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.
Frosting
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip
Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.
Variation: Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.
----------------------------------
Strawberry Sheet Cake %26amp; Icing
CAKE:
1-box White Cake mix
1 small box strawberry jell-o
½ cup frozen strawberries, thawed
½- cup water
1 cup oil
4 eggs
ICING:
16 oz. box powdered sugar
1/4- cup butter, room temp
½ cup frozen strawberries, thawed
CAKE: Preheat oven to 325ºF. Mix jello and cake mix together, add water and oil; mix on med. speed. Add eggs, one at a time, beating well. Add berries. Bake 30 to 45 minutes in greased/floured 9 x 13 baking pan.
ICING: Cream butter, powdered sugar and strawberries together. Spread on cooled cake
Keep your cake mix simple. Use a box one. BUT add whatever kind of frosting you were going to use on the outside - to the cake batter. You can use 1/3 to 1/2 of it inside the batter, and bake in the oven. This will leave your cake so moist and fluffy! Delicious!
I don't know about cake but I am currently having a piece of fresh strawberry pie and it is SO GOOD!! all it is is a crust that has been baked and then strawberry's cut up with strawberry surup mix with them topped with whipped cream! YUM is all I am saying!
A good cake recipe for science projet?
um..
i need a cake recipe for a science project.
the science project is:
does it affect the cake with different amounts of baking soda?
yeah.
i want to do a chocolate cake..
any good ideas?
im in 7th grade, and i want the cake recipe to be simple ( i have to make it from scratch )
the ingredients should be inexpensive and should be able to be found in a local market
:D thanks!A good cake recipe for science projet?
QUICK EASY CHOCOLATE CAKE
3 c. flour
2 c. sugar
2 tsp. soda
1/3 c. cocoa
1 tsp. salt
3/4 c. oil
2 tsp. vinegar
1 tsp. vanilla
2 c. water
Sift dry ingredients in bowl. Make three holes, one for the oil, one for vinegar, one for vanilla. Pour water over all and beat with fork or slotted spoon. Pour in 9x13 greased pan. Bake 350 degrees 35 to 40 minutes.
or
Sift together: 2 c. sugar
Add: 2 beaten eggs 1 tsp. soda 1 tsp. vanilla
Mix together in saucepan: 1 c. water 1/2 c. Crisco 4 tbsp. cocoa
Bring to rapid boil and pour over first ingredients. Mix well and pour into 11 x 16 inch greased and floured pan. Bake 20 minutes in 400 degree oven.
ICING:
Mix while cake is cooking. 6 tbsp. cocoa 6 tbsp. milk
Bring to boil; remove from heat and add 1 box sifted powdered sugar, 1 teaspoon vanilla, and 1 cup chopped pecans (optional). Beat and smooth over cake as soon as it comes from the oven. May add a little milk if it gets too stiff.
or
2 1/2 c. flour
2 c. sugar
1/2 c. cocoa
1 tsp. soda
1 c. water
1 c. oil
1 c. buttermilk
2 eggs
1 tsp. vanilla
Mix all ingredients together. Pour into 9x13 inch baking pan. Bake at 350 degrees for 30 to 35 minutes
Hope it helps
i need a cake recipe for a science project.
the science project is:
does it affect the cake with different amounts of baking soda?
yeah.
i want to do a chocolate cake..
any good ideas?
im in 7th grade, and i want the cake recipe to be simple ( i have to make it from scratch )
the ingredients should be inexpensive and should be able to be found in a local market
:D thanks!A good cake recipe for science projet?
QUICK EASY CHOCOLATE CAKE
3 c. flour
2 c. sugar
2 tsp. soda
1/3 c. cocoa
1 tsp. salt
3/4 c. oil
2 tsp. vinegar
1 tsp. vanilla
2 c. water
Sift dry ingredients in bowl. Make three holes, one for the oil, one for vinegar, one for vanilla. Pour water over all and beat with fork or slotted spoon. Pour in 9x13 greased pan. Bake 350 degrees 35 to 40 minutes.
or
Sift together: 2 c. sugar
Add: 2 beaten eggs 1 tsp. soda 1 tsp. vanilla
Mix together in saucepan: 1 c. water 1/2 c. Crisco 4 tbsp. cocoa
Bring to rapid boil and pour over first ingredients. Mix well and pour into 11 x 16 inch greased and floured pan. Bake 20 minutes in 400 degree oven.
ICING:
Mix while cake is cooking. 6 tbsp. cocoa 6 tbsp. milk
Bring to boil; remove from heat and add 1 box sifted powdered sugar, 1 teaspoon vanilla, and 1 cup chopped pecans (optional). Beat and smooth over cake as soon as it comes from the oven. May add a little milk if it gets too stiff.
or
2 1/2 c. flour
2 c. sugar
1/2 c. cocoa
1 tsp. soda
1 c. water
1 c. oil
1 c. buttermilk
2 eggs
1 tsp. vanilla
Mix all ingredients together. Pour into 9x13 inch baking pan. Bake at 350 degrees for 30 to 35 minutes
Hope it helps
Chocolate toothpaste cake (recipe ?)?
used to have this at school is shortbread cake with chocolate topping with cream on topChocolate toothpaste cake (recipe ?)?
Delicious Vegan Chocolate Cake... easy to make.
1 1/2 cups of flour
1 cup of unrefined sugar
3/4 cup of cocoa powder
1 teaspoon of salt
1 teaspoon of baking powder
3/4 cup of orange juice or pear juice
1/2 cup of vegetable oil
1/2 cup of soy milk or water
2 teaspoons of vanilla or almond extract
(optional) 1/2 cup of almond powder
Pre-heat the oven to 385 degrees farenheit or cooking level 6.
Mix dry ingredients first and then liquids. Blend or beat the mixture until you have a very smooth and thick batter. Using a paper towel, rub about a tablespoon or two of oil all around. Pour ingredients into cake pan and bake for about 20-25 minutes or until the cake is done.
Delicious Vegan Chocolate Cake... easy to make.
1 1/2 cups of flour
1 cup of unrefined sugar
3/4 cup of cocoa powder
1 teaspoon of salt
1 teaspoon of baking powder
3/4 cup of orange juice or pear juice
1/2 cup of vegetable oil
1/2 cup of soy milk or water
2 teaspoons of vanilla or almond extract
(optional) 1/2 cup of almond powder
Pre-heat the oven to 385 degrees farenheit or cooking level 6.
Mix dry ingredients first and then liquids. Blend or beat the mixture until you have a very smooth and thick batter. Using a paper towel, rub about a tablespoon or two of oil all around. Pour ingredients into cake pan and bake for about 20-25 minutes or until the cake is done.
Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Want something simple and English preferably! Post tips too please!!!Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Mixed Fruit 500gram
Flour 150gram
Salt half teaspoon
Mixed Spice half teaspoon
Eggs 2
Milk 4 tablespoons
Butter 100gram
Sugar Brown 100gram
Ground Almonds50gram
Soak the fruit in pure orange juice for 24 hours (or sherry or brandy hic')
drain any extra liquid away
mix everytthing together, line a 2lb or 1 kilo backing tin with greased grease proof paper pour in your mixture and bake in middle of hot oven
until a knitting needle pushed in the middle of the cake
comes out clean.Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Try the following
Ingredients
4 oz (110 g) glac茅 pineapple, roughly chopped
6 oz (175 g) red and green glac茅 cherries, roughly chopped
8 oz (225 g) sultanas
4 oz (110 g) dried apricots, roughly chopped
3 tablespoons brandy
4 oz (110 g) pecan nuts, roughly chopped
4 oz (110 g) whole, mixed candied peel, chopped small
2 oz (50 g) angelica, chopped small
2 oz (50 g) crystallised ginger, chopped small
grated zest 1 medium orange
grated zest 1 medium lemon
8 oz (225 g) unsalted butter, at room temperature
8 oz (225 g) caster sugar
4 large eggs
8 oz (225 g) plain flour, sifted
2 oz (50 g) ground almonds
录 level teaspoon salt
Begin the night before by placing the sultanas and chopped apricots in a large mixing bowl. Stir in the brandy, cover and leave overnight.
Pre-heat the oven to gas mark 3, 325掳F (170掳C). Add the rest of the nuts, fruit and peels into the sultanas and apricots. Tick everything off as you go.
Now whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy. Then beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts, etc.
Now transfer the mixture to the tin, levelling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300掳F (150掳C), for a further 2-2录 hours. When it's cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it's absolutely cold then peel off the papers and wrap it in double greaseproof paper before storing in an airtight container
or Quick boiled fruit cake
1 x 397g/14oz can condensed milk
150g/5oz margarine
225g/5oz raisins
225g/8oz sultanas
175g/6oz currants
175g/6oz glace cherries, roughly chopped
225g/8oz self-raising flour
2tsp mixed spice
1 tsp ground cinnamon
2 eggs
Method
1. preheat the oven to 150C/300F/Gas2. Lightly grease and line a 18cm/7in deep round cake tin with greased greaseproof paper.
2. Pour the condensed milk into a heavy-based pan and add the margarine, fruit and glace cherries. Place over a low heat until the condensed milk and margarine have melted. Stir well, then simmer gently for 5 minutes. Remove from the heat and leave on one side to cool for about 10 minutes, stirring occasionally.
3. Measuring the flour and spices into a large bowl and make a well in the centre. Add the eggs and the cooled fruit mixture and quickly mix together until well blended. Turn into the prepared tin.
4. Bake in the preheated oven for about 1戮-2 hours or until the cake is well risen, golden brown and the top feels firm. A skewer inserted into the centre should come out clean. Leave the cake to cool in the tin for about 10 minutes, then turn out and leave to cool completely on a wire rack
What I do is mince up some raisins, currants, prunes marachino cherries and apricots then add enough rum to cover them.
Let them marinade for about a week.
Make your usual plain cake batter and then add the fruit. Here we add ';Cross and Blackwell browning'; to make the cake dark (not too much or you will make the cake bitter). You dont have to add the browning if you don't want to.
Bake in a 350 oven for 1 - 1 1/2 or until done.
Sprinkle some more rum over the cake when you take it out of the oven. Let cool and remove from hte pan.
Treat like a christmas cake.
Ingredients6 oz flour
5 oz butter
Juice and rind of half a lemon
陆 lb sultanas
3 oz mixed peel
2 oz flaked almonds
3 eggs
5 oz castor sugar
1 teaspoonful mixed spice
4 oz raisins
3 oz glac茅 cherries
1陆 tablespoons milk
陆 tablespoon black treacle
1 tablespoon rum or brandy
RecipeClean the fruit, peel, sultanas and raisins.
Chop the cherries and almonds.
Mix all the fruit together, rubbing it with a little flour to stop it sticking. Shake off the surplus flour.
Warm the butter to soften it, then cream it with the sugar until it is light.
Break the eggs and beat them lightly.
Whisk and beat the warm butter paste as you slowly add the eggs, until it is fluffy.
In order, gently mix in the
mixed spice,
flour, using a sieve,
fruit and rind,
lemon juice and milk,
treacle and liquor,
so that the mixture is of a stiff dropping consistency.
Add the mixture to a 8'; tin lined with greaseproof paper.
Bake the cake for 2 hours at 350掳F.
Cover the top of the cake with a piece of greaseproof paper.
Bake the cake for 2 to 2陆 hours at 300掳F.
Marzipan pasteCover the top of the cake with this marzipan paste when you bring it out of storage. The paste may need a few days to harden.
Ingredients8 oz ground almonds
10 oz icing sugar
A few drops lemon juice
1 egg white
A little apricot jam
RecipeApply the jam in a thin layer to the top of the cake to help the marzipan stick.
Knead the remaining ingredients into a paste.
Spread the paste over the jam.
Run a rolling pin lightly over the top of the cake to make it level for the icing.
If you have difficulty spreading the paste onto the cake and flattening the top, you can instead roll it like pastry on a board first, using castor sugar in place of flour.
IcingAfter applying the marzipan paste to the cake, use a palette knife to spread this icing onto it, keeping some back to use for decoration. The icing may need a few days to harden.
Ingredients2 egg whites
1 lb icing sugar
1 teaspoonful lemon juice
2 drops blue food colouring (optional)
RecipeBreak the eggs carefully and put the whites into a basin.
Whisk the egg whites well.
Add the sifted sugar slowly to the egg whites, stirring all the while.
Use a spoon to make the mixture smooth.
Stir in the lemon juice and optional food colouring.
Apply to the cake.
Mixed Fruit 500gram
Flour 150gram
Salt half teaspoon
Mixed Spice half teaspoon
Eggs 2
Milk 4 tablespoons
Butter 100gram
Sugar Brown 100gram
Ground Almonds50gram
Soak the fruit in pure orange juice for 24 hours (or sherry or brandy hic')
drain any extra liquid away
mix everytthing together, line a 2lb or 1 kilo backing tin with greased grease proof paper pour in your mixture and bake in middle of hot oven
until a knitting needle pushed in the middle of the cake
comes out clean.Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Try the following
Ingredients
4 oz (110 g) glac茅 pineapple, roughly chopped
6 oz (175 g) red and green glac茅 cherries, roughly chopped
8 oz (225 g) sultanas
4 oz (110 g) dried apricots, roughly chopped
3 tablespoons brandy
4 oz (110 g) pecan nuts, roughly chopped
4 oz (110 g) whole, mixed candied peel, chopped small
2 oz (50 g) angelica, chopped small
2 oz (50 g) crystallised ginger, chopped small
grated zest 1 medium orange
grated zest 1 medium lemon
8 oz (225 g) unsalted butter, at room temperature
8 oz (225 g) caster sugar
4 large eggs
8 oz (225 g) plain flour, sifted
2 oz (50 g) ground almonds
录 level teaspoon salt
Begin the night before by placing the sultanas and chopped apricots in a large mixing bowl. Stir in the brandy, cover and leave overnight.
Pre-heat the oven to gas mark 3, 325掳F (170掳C). Add the rest of the nuts, fruit and peels into the sultanas and apricots. Tick everything off as you go.
Now whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy. Then beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts, etc.
Now transfer the mixture to the tin, levelling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300掳F (150掳C), for a further 2-2录 hours. When it's cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it's absolutely cold then peel off the papers and wrap it in double greaseproof paper before storing in an airtight container
or Quick boiled fruit cake
1 x 397g/14oz can condensed milk
150g/5oz margarine
225g/5oz raisins
225g/8oz sultanas
175g/6oz currants
175g/6oz glace cherries, roughly chopped
225g/8oz self-raising flour
2tsp mixed spice
1 tsp ground cinnamon
2 eggs
Method
1. preheat the oven to 150C/300F/Gas2. Lightly grease and line a 18cm/7in deep round cake tin with greased greaseproof paper.
2. Pour the condensed milk into a heavy-based pan and add the margarine, fruit and glace cherries. Place over a low heat until the condensed milk and margarine have melted. Stir well, then simmer gently for 5 minutes. Remove from the heat and leave on one side to cool for about 10 minutes, stirring occasionally.
3. Measuring the flour and spices into a large bowl and make a well in the centre. Add the eggs and the cooled fruit mixture and quickly mix together until well blended. Turn into the prepared tin.
4. Bake in the preheated oven for about 1戮-2 hours or until the cake is well risen, golden brown and the top feels firm. A skewer inserted into the centre should come out clean. Leave the cake to cool in the tin for about 10 minutes, then turn out and leave to cool completely on a wire rack
What I do is mince up some raisins, currants, prunes marachino cherries and apricots then add enough rum to cover them.
Let them marinade for about a week.
Make your usual plain cake batter and then add the fruit. Here we add ';Cross and Blackwell browning'; to make the cake dark (not too much or you will make the cake bitter). You dont have to add the browning if you don't want to.
Bake in a 350 oven for 1 - 1 1/2 or until done.
Sprinkle some more rum over the cake when you take it out of the oven. Let cool and remove from hte pan.
Treat like a christmas cake.
Ingredients6 oz flour
5 oz butter
Juice and rind of half a lemon
陆 lb sultanas
3 oz mixed peel
2 oz flaked almonds
3 eggs
5 oz castor sugar
1 teaspoonful mixed spice
4 oz raisins
3 oz glac茅 cherries
1陆 tablespoons milk
陆 tablespoon black treacle
1 tablespoon rum or brandy
RecipeClean the fruit, peel, sultanas and raisins.
Chop the cherries and almonds.
Mix all the fruit together, rubbing it with a little flour to stop it sticking. Shake off the surplus flour.
Warm the butter to soften it, then cream it with the sugar until it is light.
Break the eggs and beat them lightly.
Whisk and beat the warm butter paste as you slowly add the eggs, until it is fluffy.
In order, gently mix in the
mixed spice,
flour, using a sieve,
fruit and rind,
lemon juice and milk,
treacle and liquor,
so that the mixture is of a stiff dropping consistency.
Add the mixture to a 8'; tin lined with greaseproof paper.
Bake the cake for 2 hours at 350掳F.
Cover the top of the cake with a piece of greaseproof paper.
Bake the cake for 2 to 2陆 hours at 300掳F.
Marzipan pasteCover the top of the cake with this marzipan paste when you bring it out of storage. The paste may need a few days to harden.
Ingredients8 oz ground almonds
10 oz icing sugar
A few drops lemon juice
1 egg white
A little apricot jam
RecipeApply the jam in a thin layer to the top of the cake to help the marzipan stick.
Knead the remaining ingredients into a paste.
Spread the paste over the jam.
Run a rolling pin lightly over the top of the cake to make it level for the icing.
If you have difficulty spreading the paste onto the cake and flattening the top, you can instead roll it like pastry on a board first, using castor sugar in place of flour.
IcingAfter applying the marzipan paste to the cake, use a palette knife to spread this icing onto it, keeping some back to use for decoration. The icing may need a few days to harden.
Ingredients2 egg whites
1 lb icing sugar
1 teaspoonful lemon juice
2 drops blue food colouring (optional)
RecipeBreak the eggs carefully and put the whites into a basin.
Whisk the egg whites well.
Add the sifted sugar slowly to the egg whites, stirring all the while.
Use a spoon to make the mixture smooth.
Stir in the lemon juice and optional food colouring.
Apply to the cake.
Anyone has a really good recipe for Zucchini Spice Cake with chocolate chunks?
I used to make it some yrs ago from a recipe I found in an old Jewish cookbook, but never wrote it down. I don't want recipes for those new healthful ones, I want the really sinful ones. This was to die for!!Anyone has a really good recipe for Zucchini Spice Cake with chocolate chunks?
Zucchini Chocolate Orange Cake
Very moist and different.
INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.Anyone has a really good recipe for Zucchini Spice Cake with chocolate chunks?
Chocolate Zucchini Spice Cake
Yields : 8 Servings
3/4 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Grated orange peel
1 tb Unsweetened cocoa
-=PLUS=-
1 ts Unsweetened cocoa
1 Egg; beaten
9 ts Sugar
1/2 ts Chocolate extract
1/2 ts Vanilla extract
1 c Finely shredded
.. unpeeled zucchini
Preheat oven to 350掳.
In a large bowl, combine flour, salt, baking soda,
baking powder, cinamon, nutmeg, orange peel and
cocoa. In another bowl, combine egg, sugar and
extracts. Mix well. Add wet mixture and zucchini
to dry ingredients, mixing just until moistened.
Spoon mixture into an 8-inch round cakepan that
has been well sprayed with nonstick cooking spray.
Bake 20 minutes, until toothpick in center is
clean. Cool in pan.
Cheers !
Chocolate %26amp; Zucchini Cake
- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescaf茅 type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips
Topping :
- 40 g light brown sugar
- 1/2 C (70 g) hazelnuts, toasted and chopped
(Serves 10.)
Preheat the oven to 180掳C (360掳F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.
In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.
Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.
In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.
Not I that doesent sound good. And I like some Kosher Foods. I'm not Jewish but I like some
Somehow Zuchini and chocolate dont' sound right. Are you sure?
Zucchini Chocolate Orange Cake
Very moist and different.
INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.Anyone has a really good recipe for Zucchini Spice Cake with chocolate chunks?
Chocolate Zucchini Spice Cake
Yields : 8 Servings
3/4 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Grated orange peel
1 tb Unsweetened cocoa
-=PLUS=-
1 ts Unsweetened cocoa
1 Egg; beaten
9 ts Sugar
1/2 ts Chocolate extract
1/2 ts Vanilla extract
1 c Finely shredded
.. unpeeled zucchini
Preheat oven to 350掳.
In a large bowl, combine flour, salt, baking soda,
baking powder, cinamon, nutmeg, orange peel and
cocoa. In another bowl, combine egg, sugar and
extracts. Mix well. Add wet mixture and zucchini
to dry ingredients, mixing just until moistened.
Spoon mixture into an 8-inch round cakepan that
has been well sprayed with nonstick cooking spray.
Bake 20 minutes, until toothpick in center is
clean. Cool in pan.
Cheers !
Chocolate %26amp; Zucchini Cake
- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescaf茅 type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips
Topping :
- 40 g light brown sugar
- 1/2 C (70 g) hazelnuts, toasted and chopped
(Serves 10.)
Preheat the oven to 180掳C (360掳F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.
In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.
Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.
In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.
Not I that doesent sound good. And I like some Kosher Foods. I'm not Jewish but I like some
Somehow Zuchini and chocolate dont' sound right. Are you sure?
Hi-does anyone have a recipe for simple white cake frosting?
(there may be one on the powdered sugar box - lol.)Hi-does anyone have a recipe for simple white cake frosting?
Yes, most powdered sugar boxes have them.
I like to use cream cheese %26amp; powdered sugar.
It tastes better to me than using butter or margerine.
Just take the recipe on the box and substitute cream cheese for the amount of margerine called for.Hi-does anyone have a recipe for simple white cake frosting?
I'll give you two.
BUTTER CREAM FROSTING
1/4 cup butter
2 cups powdered sugar - firmly packed
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons cream or whole milk
Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Work in the cream using just enough to produce a smooth spreading consistency. Amount is sufficient for two 8-inch layers.
GLOSSY WHITE ICING (My very favorite but time consuming. Try it one day when you have time.)
1 1/8 cups sugar
1/3 cup water
2 egg whites
pinch salt
1/4 teaspoon cream of tartar
3 tablespoons powdered sugar - pressed down firmly
1 teaspoon vanilla
Put sugar and water into saucepan, stir, place over low heat. Turn egg whites into mixing bowl, add salt, beat to a foam, then add cream of tartar and beat until stiff with a wire whisk, gradually adding the powdered sugar as you beat. Mixture should have moist, shiny peaks when all the sugar is beaten in. When boiling sugar and water syrup is cooked to 236 degrees, pour slowly but continuously over the egg whtes while beating. Continue beating until cold. Stir in vanilla.*
*This is the original recipe. I never, ever, attempted to use a wire whisk on this one. At no time in my life would my arms have stood this torture! Instead I use a free standing mixer. It will take a while for the cooked syrup to get cold, but it is worth every minute.
When i worked for a bakery the frosting most requested was the easiest recipe. powdered sugar and crisco you can find the recipe on powdered sugar boxes
INGREDIENTS
3/4 cup shortening
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear imitation vanilla extract
1/8 teaspoon powdered butter flavoring
4 cups confectioners' sugar
DIRECTIONS
With an electric mixer blend all ingredients until mixed.
OR
INGREDIENTS
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons warm water
1 (16 ounce) package confectioners' sugar
DIRECTIONS
In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.skin
Yes, most powdered sugar boxes have them.
I like to use cream cheese %26amp; powdered sugar.
It tastes better to me than using butter or margerine.
Just take the recipe on the box and substitute cream cheese for the amount of margerine called for.Hi-does anyone have a recipe for simple white cake frosting?
I'll give you two.
BUTTER CREAM FROSTING
1/4 cup butter
2 cups powdered sugar - firmly packed
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons cream or whole milk
Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and vanilla. Work in the cream using just enough to produce a smooth spreading consistency. Amount is sufficient for two 8-inch layers.
GLOSSY WHITE ICING (My very favorite but time consuming. Try it one day when you have time.)
1 1/8 cups sugar
1/3 cup water
2 egg whites
pinch salt
1/4 teaspoon cream of tartar
3 tablespoons powdered sugar - pressed down firmly
1 teaspoon vanilla
Put sugar and water into saucepan, stir, place over low heat. Turn egg whites into mixing bowl, add salt, beat to a foam, then add cream of tartar and beat until stiff with a wire whisk, gradually adding the powdered sugar as you beat. Mixture should have moist, shiny peaks when all the sugar is beaten in. When boiling sugar and water syrup is cooked to 236 degrees, pour slowly but continuously over the egg whtes while beating. Continue beating until cold. Stir in vanilla.*
*This is the original recipe. I never, ever, attempted to use a wire whisk on this one. At no time in my life would my arms have stood this torture! Instead I use a free standing mixer. It will take a while for the cooked syrup to get cold, but it is worth every minute.
When i worked for a bakery the frosting most requested was the easiest recipe. powdered sugar and crisco you can find the recipe on powdered sugar boxes
INGREDIENTS
3/4 cup shortening
1/4 cup water
1/8 teaspoon salt
1 teaspoon clear imitation vanilla extract
1/8 teaspoon powdered butter flavoring
4 cups confectioners' sugar
DIRECTIONS
With an electric mixer blend all ingredients until mixed.
OR
INGREDIENTS
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons warm water
1 (16 ounce) package confectioners' sugar
DIRECTIONS
In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.
I need a recipe for applesauce cake?
its similar to a spice cake, with nuts , raisins, etc, but made with applesauce and oil ,its a very moist cake any help would be appreciatedI need a recipe for applesauce cake?
APPLESAUCE CAKE
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. raisins
1 c. chopped walnuts
1 stick butter
1 large egg
1 c. sugar
2 tsp. vanilla
2 c. applesauce
1 tbsp. confectioners' sugar (for topping)
Preheat oven to 350掳F.
Stir together the flour, soda, baking powder, and spices.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end.
Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed.
Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.I need a recipe for applesauce cake?
Easy Applesauce Cake
1/4 c. sugar
1 2/3 c. applesauce
2 tsp. cinnamon
1/2 cup chopped nuts
3 eggs
1 (17 oz.) pkg. Yellow cake mix
Blend sugar, nuts and cinnamon. Grease 10 inch bundt or tube pan and dust with about 1 tablespoon of sugar-cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cup batter and pour remaining batter into pan. Sprinkle with remaining sugar-nut-cinnamon mixture; then top with reserved batter. Bake at 350 degrees for 35 to 45 minutes or until done. Cool 15 minutes top side up, then invert on serving plate.
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1 cup applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins
1 Preheat oven to 375掳F. Butter and flour an 8-in square baking pan, set aside.
2 Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
3 In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
4 Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients, until completely incorporated. Do not over-mix.
5 Pour out the batter into your prepared cake pan. Place in the middle rack of the 375掳F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.
This is my nana's recipe so I hope you pick this one, it's amazing
APPLESAUCE CAKE
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. raisins
1 c. chopped walnuts
1 stick butter
1 large egg
1 c. sugar
2 tsp. vanilla
2 c. applesauce
1 tbsp. confectioners' sugar (for topping)
Preheat oven to 350掳F.
Stir together the flour, soda, baking powder, and spices.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end.
Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed.
Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.I need a recipe for applesauce cake?
Easy Applesauce Cake
1/4 c. sugar
1 2/3 c. applesauce
2 tsp. cinnamon
1/2 cup chopped nuts
3 eggs
1 (17 oz.) pkg. Yellow cake mix
Blend sugar, nuts and cinnamon. Grease 10 inch bundt or tube pan and dust with about 1 tablespoon of sugar-cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cup batter and pour remaining batter into pan. Sprinkle with remaining sugar-nut-cinnamon mixture; then top with reserved batter. Bake at 350 degrees for 35 to 45 minutes or until done. Cool 15 minutes top side up, then invert on serving plate.
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
1 cup applesauce
1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
1/2 cup of chopped walnuts
1/2 cup raisins
1 Preheat oven to 375掳F. Butter and flour an 8-in square baking pan, set aside.
2 Sift together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
3 In an electric mixer, beat butter until light, add sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
4 Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients, until completely incorporated. Do not over-mix.
5 Pour out the batter into your prepared cake pan. Place in the middle rack of the 375掳F oven and bake for 25-30 minutes, until done. The cake should spring back to the touch, and a toothpick or thin skewer should come out clean after being inserted in various spots in the middle of the cake. Remove the cake from the oven. Let cool for 15 minutes. Then invert to cool completely on a rack.
This is my nana's recipe so I hope you pick this one, it's amazing
How do i make jiffy cake which is a recipe by marguerite patten?
Jiffy Cake
1 1/2 c Flour
1 ts Soda
1/4 ts Baking powder
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 ts Cloves
2 tb Cocoa
1 c Sugar
2 Eggs
1 c Sour cream
Sift together the first 8 ingredients and just put in mixing bowl; add sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1 Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add 1/2 c. raisins and nuts mixed.
Posted to Bakery-Shoppe Digest V1 #220 by SuzyQ421@aol.com on Sep 5, 1997
http://www.completerecipes.com/62997.htm
http://www.celebritychefsuk.com/chefs.as鈥?/a>How do i make jiffy cake which is a recipe by marguerite patten?
why don't you ask marguerite patten?How do i make jiffy cake which is a recipe by marguerite patten?
Maybe she meant for you to buy a Jiffy Cake mix. They come in small boxes and make one layer and there many flavors.
1 1/2 c Flour
1 ts Soda
1/4 ts Baking powder
1 ts Cinnamon
1/4 ts Nutmeg
1/2 ts Salt
1/4 ts Cloves
2 tb Cocoa
1 c Sugar
2 Eggs
1 c Sour cream
Sift together the first 8 ingredients and just put in mixing bowl; add sugar, unbeaten eggs and sour cream. (Sweet cream may be used by mixing 1 Tbsp. vinegar into it.) Beat all together at once. Pour into oiled pan (8 X8 inch) and bake 25 min. in moderate (350 degree) oven. For variety add 1/2 c. raisins and nuts mixed.
Posted to Bakery-Shoppe Digest V1 #220 by SuzyQ421@aol.com on Sep 5, 1997
http://www.completerecipes.com/62997.htm
http://www.celebritychefsuk.com/chefs.as鈥?/a>How do i make jiffy cake which is a recipe by marguerite patten?
why don't you ask marguerite patten?How do i make jiffy cake which is a recipe by marguerite patten?
Maybe she meant for you to buy a Jiffy Cake mix. They come in small boxes and make one layer and there many flavors.
Does anyone know a sugar free cake icing recipe?
I use Splenda for everything...the Brown Sugar Splenda is great.Does anyone know a sugar free cake icing recipe?
don't put the cake in the fridgeDoes anyone know a sugar free cake icing recipe?
Cup for cup splenda is the way to go. Taste like sugar and is made from sugar with less then half the calories. If your a diabetic I believe that this is the way to go about it.
I haven't seen brown but it sounds nice.
I don't know about sugar free, but you can use a sugar recipe and replace the sugar with splenda. It works cup for cup like sugar.
Sugar-Free Cream Cheese Frosting
ingredients:
1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal庐 (16 grams NutraSweet庐; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting
instructions:
Beat together cream cheese and margarine. Then stir in Equal and milk until powder is moistened. Beat until smooth and spread
Get the fruit (strawberries, peaches, pineapple) canned and blend a bout 1/2 cup add to 1/2 pack of nonflavored gelatin add that mixture to sugarfree coolwhip and mix
don't put the cake in the fridgeDoes anyone know a sugar free cake icing recipe?
Cup for cup splenda is the way to go. Taste like sugar and is made from sugar with less then half the calories. If your a diabetic I believe that this is the way to go about it.
I haven't seen brown but it sounds nice.
I don't know about sugar free, but you can use a sugar recipe and replace the sugar with splenda. It works cup for cup like sugar.
Sugar-Free Cream Cheese Frosting
ingredients:
1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal庐 (16 grams NutraSweet庐; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
0-2 Tablespoons 1% milk to thin frosting
instructions:
Beat together cream cheese and margarine. Then stir in Equal and milk until powder is moistened. Beat until smooth and spread
Get the fruit (strawberries, peaches, pineapple) canned and blend a bout 1/2 cup add to 1/2 pack of nonflavored gelatin add that mixture to sugarfree coolwhip and mix
Does anyone have a old fashion recipe for pound cake?
my grandma nora use to make me old time pound cake %26amp; i'm looking for a good recipeDoes anyone have a old fashion recipe for pound cake?
German Chocolate Pound Cake:
1 (4-ounce) sweet chocolate baking bar, cut up
1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans (optional)
Chocolate Frosting
Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes, stirring twice.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in melted chocolate.
Combine flour, baking powder, and salt; add to butter mixture, alternately with milk, beginning and ending with flour mixture. Stir in extracts. Fold in chopped pecans, if desired. Pour into a greased and floured 10-inch tube pan.
Bake at 300° for 1 hour and 30 to 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Spread top and sides of cake with Chocolate Frosting.
Yield: 1 (10-inch) cakeDoes anyone have a old fashion recipe for pound cake?
This is the best Pound cake recipe I've ever had. I hope you try it and see that it is really easy and very delicious.
Mrs. Roberts’ Pound Cake
1/2 cup Butter
1 cup Milk
1/2 cup Crisco
6 Eggs
3 cups Sugar
3 cups Cake Flour
1 tsp. Vanilla Butter-Nut Flavoring
Cream butter, Crisco and sugar thoroughly. Add eggs (one at a time) as you continue to beat. Sift flour several times. Add milk and flavoring alternately with flour. Beat just enough to mix thoroughly (too much beating makes cake tough). Grease and flour tube pan. Shake out excess flour. Start cake in a cold oven. Cook at 300 degrees for 1 hour. Raise temperature to 350 degrees and cook until cake is brown. Let cake cool at least 15 minutes before removing from pan. Cool on rack.
INGREDIENTS:
1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour
--------------------------------------…
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
THIS IS THE ONE MY GRANDMOTHER USED TO MAKE.
http://rds.yahoo.com/_ylt=A0geuoEVpSZFPo…
Old Fashioned Pound Cake---feeds 100 men
4 pounds powered sugar
4 pounds butter
4 pounds flour
40 eggs
Vanilla
Cream the sugar and butter until light. Add eggs slowly 2 at a time. Add flavoring. Fold in Flour. Line pans or molds with paper. Make pans 2-3 inches in thickness. Bake in medium hear/ This mixture will make 16 pounds of cake. This mix must be made with all materials at a low temp. Be sure the butter is good and cold before creamed with the sugar.
German Chocolate Pound Cake:
1 (4-ounce) sweet chocolate baking bar, cut up
1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup chopped pecans (optional)
Chocolate Frosting
Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes, stirring twice.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in melted chocolate.
Combine flour, baking powder, and salt; add to butter mixture, alternately with milk, beginning and ending with flour mixture. Stir in extracts. Fold in chopped pecans, if desired. Pour into a greased and floured 10-inch tube pan.
Bake at 300° for 1 hour and 30 to 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Spread top and sides of cake with Chocolate Frosting.
Yield: 1 (10-inch) cakeDoes anyone have a old fashion recipe for pound cake?
This is the best Pound cake recipe I've ever had. I hope you try it and see that it is really easy and very delicious.
Mrs. Roberts’ Pound Cake
1/2 cup Butter
1 cup Milk
1/2 cup Crisco
6 Eggs
3 cups Sugar
3 cups Cake Flour
1 tsp. Vanilla Butter-Nut Flavoring
Cream butter, Crisco and sugar thoroughly. Add eggs (one at a time) as you continue to beat. Sift flour several times. Add milk and flavoring alternately with flour. Beat just enough to mix thoroughly (too much beating makes cake tough). Grease and flour tube pan. Shake out excess flour. Start cake in a cold oven. Cook at 300 degrees for 1 hour. Raise temperature to 350 degrees and cook until cake is brown. Let cake cool at least 15 minutes before removing from pan. Cool on rack.
INGREDIENTS:
1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour
--------------------------------------…
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
THIS IS THE ONE MY GRANDMOTHER USED TO MAKE.
http://rds.yahoo.com/_ylt=A0geuoEVpSZFPo…
Old Fashioned Pound Cake---feeds 100 men
4 pounds powered sugar
4 pounds butter
4 pounds flour
40 eggs
Vanilla
Cream the sugar and butter until light. Add eggs slowly 2 at a time. Add flavoring. Fold in Flour. Line pans or molds with paper. Make pans 2-3 inches in thickness. Bake in medium hear/ This mixture will make 16 pounds of cake. This mix must be made with all materials at a low temp. Be sure the butter is good and cold before creamed with the sugar.
Anybody got any recipes for vegan cakes or biscuits?
Usually I just use recipes out of books and substitute the dairy stuff with vegan stuff, but I'm in the mood to try baking something new, so if anyone has any recipes they like, would you mind sharing them?Anybody got any recipes for vegan cakes or biscuits?
I made lemon slices yesterday... it's my fav vegan cake:
blend... 250g Self raising flour, 150g sugar, 150g vegan margarine, 3 tsps baking soda, zest of 1 lemon, 3 eggs (I use orgran 'no egg' egg substitute), 4 tablespoons soy milk. transfer into a square cake tin (greased and with grease proof papered) and bake at 200 degrees for 30 mins or until ready.
for the icing mix 250g icing sugar with the juice of the lemon until you get a nice smooth icing to spread over the cake. cut into slices and eat :o)Anybody got any recipes for vegan cakes or biscuits?
Use this link to find a recipe for vegan lemon poppy scones:
http://allrecipes.com/Recipe/Vegan-Lemon鈥?/a>
There are 3 or more sites that I go to and they are.www.recipezaar.com www.massrecipe.com www.allrecipes.com.They should have all kinds of recipes for your vegan cakes.
I found a good site that has a few good recipes. Here's a sample for you:
White Vegan Cake
Ingredients:
1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten
Preparation:
Preheat oven to 350掳F (175掳C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.
Here's a great website for all different kinds of recipes. Try it.
recipesource.com
http://allrecipes.com/Recipe/Vegan-Choco鈥?/a>
This is a great place for vegan recipes. The website is easy to navigate and the recipes are great!
http://vegweb.com/
There are tons of other sites if you google it.
Ingredients:
***The basic recipe:***
1 1/2 cup flour
1/2 cup oil
1 cup sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (scant) soy/rice milk/water (water works fine)
Turn this recipe into a puzzle! [click]
Directions:
Bake at 375 for 30 min. in greased pan.
Note: this is a small recipe. I'd double it for 4 servings, triple it if your house likes cake! (I've made 4 versions of this cake in the past two weeks for my house, and each disappeared overnight!)
Variations:
Sweet and Light Lemon Cake: add 1/4-1/2 cup lemon juice instead of the water/rice milk (that's for a double or triple recipe)
Orange Cake: add 2 cup Orange juice instead of water and cut back sugar (for a double recipe)
Torte: cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you'd like. PLUMS actually wok really well like this - cut them in half...you need about 10. (again, this is for a double or triple recipe). be sure to make this in a large round pan for the right look. you may also want to use the full quantity of oil so that it's richer (instead of eggs, you know).
Vegan Chocolate Cake
Submitted by: Sue
Rated: 5 out of 5 by 93 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
';This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.';
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt 1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white
vinegar
1 cup water
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 1/7/2008
I have not made vegan cakes or biscuits, but I have heard that vegans are very tasty folks.skin
I made lemon slices yesterday... it's my fav vegan cake:
blend... 250g Self raising flour, 150g sugar, 150g vegan margarine, 3 tsps baking soda, zest of 1 lemon, 3 eggs (I use orgran 'no egg' egg substitute), 4 tablespoons soy milk. transfer into a square cake tin (greased and with grease proof papered) and bake at 200 degrees for 30 mins or until ready.
for the icing mix 250g icing sugar with the juice of the lemon until you get a nice smooth icing to spread over the cake. cut into slices and eat :o)Anybody got any recipes for vegan cakes or biscuits?
Use this link to find a recipe for vegan lemon poppy scones:
http://allrecipes.com/Recipe/Vegan-Lemon鈥?/a>
There are 3 or more sites that I go to and they are.www.recipezaar.com www.massrecipe.com www.allrecipes.com.They should have all kinds of recipes for your vegan cakes.
I found a good site that has a few good recipes. Here's a sample for you:
White Vegan Cake
Ingredients:
1-1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten
Preparation:
Preheat oven to 350掳F (175掳C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.
Here's a great website for all different kinds of recipes. Try it.
recipesource.com
http://allrecipes.com/Recipe/Vegan-Choco鈥?/a>
This is a great place for vegan recipes. The website is easy to navigate and the recipes are great!
http://vegweb.com/
There are tons of other sites if you google it.
Ingredients:
***The basic recipe:***
1 1/2 cup flour
1/2 cup oil
1 cup sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (scant) soy/rice milk/water (water works fine)
Turn this recipe into a puzzle! [click]
Directions:
Bake at 375 for 30 min. in greased pan.
Note: this is a small recipe. I'd double it for 4 servings, triple it if your house likes cake! (I've made 4 versions of this cake in the past two weeks for my house, and each disappeared overnight!)
Variations:
Sweet and Light Lemon Cake: add 1/4-1/2 cup lemon juice instead of the water/rice milk (that's for a double or triple recipe)
Orange Cake: add 2 cup Orange juice instead of water and cut back sugar (for a double recipe)
Torte: cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you'd like. PLUMS actually wok really well like this - cut them in half...you need about 10. (again, this is for a double or triple recipe). be sure to make this in a large round pan for the right look. you may also want to use the full quantity of oil so that it's richer (instead of eggs, you know).
Vegan Chocolate Cake
Submitted by: Sue
Rated: 5 out of 5 by 93 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
';This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.';
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt 1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white
vinegar
1 cup water
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 1/7/2008
I have not made vegan cakes or biscuits, but I have heard that vegans are very tasty folks.
Funnel cake recipe?
dose any one have a funnel cake recipe like the kind you get at the carnival?Funnel cake recipe?
Momma's Fair Funnel Cake Recipe #916
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!Funnel cake recipe?
go to yahoo or google and then type in funnel cake recipe
http://www.cooks.com/rec/doc/0,186,15018鈥?/a>
hope it helps.
Foodtv.com
I make pancake batter from one of those box mixes , add about 1 teaspoon of cinnamon . In a deep skillet heat about two inches of oil Slowly pour batter into oil in a circluar pattern going up and down and back and forth until sufficiant amount is frying . Fry until golden brown and then turn over to cook other side. Drain on paper towels and sprinkle with powdered sugar or cinnamon sugar . Eat while warm yummmmmmmmmmmmmmmmmy
Funnel Cake
A medium funnel is needed for this recipe.
1 cup whole wheat flour
1 1/4 teaspoons salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons honey
1 egg
7/8 cup milk, warm
Oil for deep-frying
Honey or maple syrup
Sift together all the dry ingredients and then add the honey, egg and milk. Beat until smooth. Heat about 2 inches of oil in a large cast-iron skillet, or other heavy pot. To test the correct temperature, drop a small piece of dough into the oil. If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel to stop up the batter, and then remove finger to pour batter. Using a spiral motion, let the batter pour into the oil. The cakes should look like free-form spiral sculpture. Fry until golden brown, turning once. Drain on paper towels. Drizzle with honey or maple syrup and serve hot. The number of servings depends upon the amount of batter you use for each cake.
Note: We dusted with confectioners' sugar or granulated sugar mixed with cinnamon. We doubled this recipe with excellent results.
yummm go to a carnival they're so much better than homeade probly cauz they add like a gallon of sugar but hell who caresz they're GOOD!
FUNNEL CAKE
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs. Sugar,
3/4 tsp Baking powder,
1 Egg -- beaten,
2/3 cup Milk -- or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 cups Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs Sugar -- and
3/4 tsp Baking powder.
-Next, in another bowl,
-blend together:
1 Egg -- beaten, and
2/3 cups Milk -- or more as needed.
Add the liquid ingredients to the dry ones. Beat
until smooth.
Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.
FUNNEL CAKE
3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.
We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.
Enjoy!
go to foodnetwork.com they have the best recipes to everything
Momma's Fair Funnel Cake Recipe
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!
Momma's Fair Funnel Cake Recipe #916
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!Funnel cake recipe?
go to yahoo or google and then type in funnel cake recipe
http://www.cooks.com/rec/doc/0,186,15018鈥?/a>
hope it helps.
Foodtv.com
I make pancake batter from one of those box mixes , add about 1 teaspoon of cinnamon . In a deep skillet heat about two inches of oil Slowly pour batter into oil in a circluar pattern going up and down and back and forth until sufficiant amount is frying . Fry until golden brown and then turn over to cook other side. Drain on paper towels and sprinkle with powdered sugar or cinnamon sugar . Eat while warm yummmmmmmmmmmmmmmmmy
Funnel Cake
A medium funnel is needed for this recipe.
1 cup whole wheat flour
1 1/4 teaspoons salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons honey
1 egg
7/8 cup milk, warm
Oil for deep-frying
Honey or maple syrup
Sift together all the dry ingredients and then add the honey, egg and milk. Beat until smooth. Heat about 2 inches of oil in a large cast-iron skillet, or other heavy pot. To test the correct temperature, drop a small piece of dough into the oil. If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel to stop up the batter, and then remove finger to pour batter. Using a spiral motion, let the batter pour into the oil. The cakes should look like free-form spiral sculpture. Fry until golden brown, turning once. Drain on paper towels. Drizzle with honey or maple syrup and serve hot. The number of servings depends upon the amount of batter you use for each cake.
Note: We dusted with confectioners' sugar or granulated sugar mixed with cinnamon. We doubled this recipe with excellent results.
yummm go to a carnival they're so much better than homeade probly cauz they add like a gallon of sugar but hell who caresz they're GOOD!
FUNNEL CAKE
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs. Sugar,
3/4 tsp Baking powder,
1 Egg -- beaten,
2/3 cup Milk -- or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 cups Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs Sugar -- and
3/4 tsp Baking powder.
-Next, in another bowl,
-blend together:
1 Egg -- beaten, and
2/3 cups Milk -- or more as needed.
Add the liquid ingredients to the dry ones. Beat
until smooth.
Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.
FUNNEL CAKE
3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.
We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.
Enjoy!
go to foodnetwork.com they have the best recipes to everything
Momma's Fair Funnel Cake Recipe
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!
Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
I want to surprise my mom with my cake because she is always bragging about how good her cooking is. She needs to realize that im a better cook.Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
end recipeDo anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
7-UP Chocolate Chip Pound Cake:
1录 hours 5 min prep
10-12 servings
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
1. Cream butter with an electric mixer.
2. Add sugar and vanilla; beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour and cocoa, blending thoroughly.
5. Stir in 7UP.
6. Fold in chocolate chips.
7. Spoon into a well greased 10-inch tube pan.
8. Bake at 350 for 1 hour.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, cool completely.
Classic 7 UP Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
Lemon Glaze:
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract
For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Let cool.
7 MINUTE LEMON ICING
Serves 8.
Ingredients
鈥?2 large egg whites
鈥?1-陆 cups granulated sugar
鈥?3 Tbsp. cold water
鈥?2 Tbsp. fresh lemon juice
鈥?2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
鈥?1 tsp. lemon zest, grated
Directions
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.
Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
Increase speed to high and beat another 3 minutes.
Remove top of double boiler.
Add vanilla and lemon zest.
Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
7-Up Cake
3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
LEMON GLAZE
2/3 cup powdered sugar
1 tablespoon lemon juice
Cream butter and sugar together for 20 minutes.
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze- mix powdered sugar and lemon juice together.
When cake is cooled, dribble with Lemon Glaze.
Strawberry 7 up Cake
CAKE
1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)
3 eggs
1/4 cup cooking oil (not olive oil)
1/4 cup water
1 cup carbonated lemon-lime beverage, drink (7-Up is best)
TOPPING
1 (3 ounce) box strawberry Jell-O gelatin dessert
3/4 cup boiling water
2-3 tablespoons sugar (or to taste)
3/4 cup cold water
3-4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)
Cool Whip Topping, thawed
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
Transfer cake batter to a prepared baking pan.
Bake for 30-35 minutes, or until cake tests done.
Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.
Poke holes all over cake with a straw.
Drizzle the jello over entire top of cake.
Place the strawberries slices evenly over and covering all the cake.
Refrigerate cake for 2 or more hours.
Just before serving, top cake with Cool Whip topping.
7-UP Chocolate Chip Pound Cake
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
I hope this was helpful,Take Care!!! :)
7-UP POUND CAKE
http://www.bigoven.com/2011_7-UpPoundCak鈥?/a>
http://www.bigoven.com/15584_7-UpSodaPou鈥?/a>
Lemon icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Seven-Up鈩?Pound Cake
INGREDIENTS
1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
--------------------------------------鈥?br>
Lemon Icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
7-UP Pound Cake
* 2 sticks margarine
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 1 teaspoon lemon extract
* 3 cups all-purpose flour
* 1 (7-ounce) bottle 7-UP
PREPARATION:
Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition.Bake for 1 1/2 hours, or until cake tests done.
Light and Easy Lemon Icing
1 (6 oz.) can frozen lemonade concentrate, thawed
1 can sweetened condensed milk
8 oz. container of frozen whipped topping, thawed
3 drops yellow food coloring (optional)
Combine lemonade concentrate and condensed milk in a medium size bowl. Fold in whipped topping and food coloring. Spread on cooled cake. Store cake in refrigerator.
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
end recipeDo anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
7-UP Chocolate Chip Pound Cake:
1录 hours 5 min prep
10-12 servings
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
1. Cream butter with an electric mixer.
2. Add sugar and vanilla; beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour and cocoa, blending thoroughly.
5. Stir in 7UP.
6. Fold in chocolate chips.
7. Spoon into a well greased 10-inch tube pan.
8. Bake at 350 for 1 hour.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, cool completely.
Classic 7 UP Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
Lemon Glaze:
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract
For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Let cool.
7 MINUTE LEMON ICING
Serves 8.
Ingredients
鈥?2 large egg whites
鈥?1-陆 cups granulated sugar
鈥?3 Tbsp. cold water
鈥?2 Tbsp. fresh lemon juice
鈥?2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
鈥?1 tsp. lemon zest, grated
Directions
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.
Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
Increase speed to high and beat another 3 minutes.
Remove top of double boiler.
Add vanilla and lemon zest.
Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
7-Up Cake
3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
LEMON GLAZE
2/3 cup powdered sugar
1 tablespoon lemon juice
Cream butter and sugar together for 20 minutes.
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze- mix powdered sugar and lemon juice together.
When cake is cooled, dribble with Lemon Glaze.
Strawberry 7 up Cake
CAKE
1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)
3 eggs
1/4 cup cooking oil (not olive oil)
1/4 cup water
1 cup carbonated lemon-lime beverage, drink (7-Up is best)
TOPPING
1 (3 ounce) box strawberry Jell-O gelatin dessert
3/4 cup boiling water
2-3 tablespoons sugar (or to taste)
3/4 cup cold water
3-4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)
Cool Whip Topping, thawed
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
Transfer cake batter to a prepared baking pan.
Bake for 30-35 minutes, or until cake tests done.
Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.
Poke holes all over cake with a straw.
Drizzle the jello over entire top of cake.
Place the strawberries slices evenly over and covering all the cake.
Refrigerate cake for 2 or more hours.
Just before serving, top cake with Cool Whip topping.
7-UP Chocolate Chip Pound Cake
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
I hope this was helpful,Take Care!!! :)
7-UP POUND CAKE
http://www.bigoven.com/2011_7-UpPoundCak鈥?/a>
http://www.bigoven.com/15584_7-UpSodaPou鈥?/a>
Lemon icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Seven-Up鈩?Pound Cake
INGREDIENTS
1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
--------------------------------------鈥?br>
Lemon Icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
7-UP Pound Cake
* 2 sticks margarine
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 1 teaspoon lemon extract
* 3 cups all-purpose flour
* 1 (7-ounce) bottle 7-UP
PREPARATION:
Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition.Bake for 1 1/2 hours, or until cake tests done.
Light and Easy Lemon Icing
1 (6 oz.) can frozen lemonade concentrate, thawed
1 can sweetened condensed milk
8 oz. container of frozen whipped topping, thawed
3 drops yellow food coloring (optional)
Combine lemonade concentrate and condensed milk in a medium size bowl. Fold in whipped topping and food coloring. Spread on cooled cake. Store cake in refrigerator.
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