I need a cake recipe a really tasty one for a christening?

it is for the guest maybe some biscuits but a drink as well non alcoholicI need a cake recipe a really tasty one for a christening?
CINNAMON COFFEE CAKE





1 1/2 cups all purpose flour


2 1/2 tsp. baking powder


1/2 tsp. salt


1/2 cup sugar


1 egg


1/4 cup vegetable oil


3/4 cup milk





Cinnamon Crumb Topping:





1/3 cup all purpose flour


1/2 cup sugar


1/4 cup butter, softened


3/4 teaspoon cinnamon





Coconut Nut Topping:





2/3 cup brown sugar, packed


1 cup flaked coconut


1/3 cup butter, softened


1/4 cup heavy cream


1/2 cup finely chopped nuts (optional)








Preheat oven to 375°F.


Combine dry ingredients for cake. Beat together egg, oil and milk, then add to dry ingredients.





Brush a square or circular pan with butter. Dust the pan with flour and tap out any excess. Fill pan with cake batter and level off top with a spatula. If using the Cinnamon Crumb Topping, spread over top of cake and bake.





Bake for 20-25 minutes.





If using Coconut Nut Topping, combine ingredients after cake is baked and spread over cake while still warm. Broil on low (just under top burner in oven) til lightly golden. Watch carefully so as not to burn.I need a cake recipe a really tasty one for a christening?
This cake is very light, moist and so delicious! Everyone loves it!





Strawberry Poke Cake





Ingredients


1 white or yellow cake mix


1 tub of Cool Whip


1 Cup Fresh Strawberries


1 package of strawberry Jello





Directions


Bake cake as directed. Allow to cool. With the handle of a wooden spoon or with a fork poke holes randomly around the top of the cake.





Mix the jello according to the directions and pour over the cake. Allow to gel (you can put it in the fridge for an hour or two).





Use the Cool Whip as the frosting and top with sliced strawberries.





You can also sprinkle coconut on top if you like.





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For non alcoholic drink... I have made this punch for showers and such and it is fun and yummy!





Take a 1/2 gallon of softened rainbow sherbet (or whatever flavor you like)


Put it in a big punch bowl. Cut it up into large chunks....





Slowly pour a 2 liter of chilled 7-UP or Ginger Ale over it.... Allow time for it to sit for a bit, so the sherbet breaks up and it mixes together.





You may want to double this and/or keep extra sherbet and 7-UP/Ginger Ale handy to replenish!
I have one that I think is very nice. . . Victoria Sponge by Gary Rhodes.


You will need:


175g of butter


175g of sugar


3 eggs


175g of self-raising flour (For a chocolate cake, replace 25g of flour with cocoa.)





Preheat the oven at gas mark 5 or 6, depending on how fast you want your cake to bake.


First thing you need to do is mix the butter (That should be left out an hour before preparation, but margarine works well), with the sugar until you have a nice and thick, creamy paste.


Then, once done, you beat your three eggs together and incorporate them into your mix.


Take a large spoonful of flour and fold it in slowly, and continue with the rest of the flour until finished.


Your mix should be thick, and a pale yellow/chocolate brown once done.


Then take your tin, and cover the inside surface of it with baking paper.


(I find it works FAR better than butter spread on the dish.)


Pour in the cake mixture, and place in the oven.


Keep the cake in the oven until you stick a toothpick in it and it comes out clean.


Leave to cool and decorate as you want.





*Tips.


This recipe is one of those that you just cannot use an electric whisk or fold machine with. It works better by hand.


If you forgot to leave out the butter, melt the 175g until it is a bright yellow liquid. Just remember that it will cause the mix to be much less thick than usual.





Hope it works!


- Saffron
INGREDIENTS (Nutrition)


2 cups boiling water


1 cup unsweetened cocoa powder


2 3/4 cups all-purpose flour


2 teaspoons baking soda


1/2 teaspoon baking powder


1/2 teaspoon salt


1 cup butter, softened


2 1/4 cups white sugar


4 eggs


1 1/2 teaspoons vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.


In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.


Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Red Velvet Cake





* 2 cups sugar


* 1/2 pound (2 sticks) butter, at room temperature


* 2 eggs


* 2 tablespoons cocoa powder


* 2 ounces red food coloring


* 2 1/2 cups cake flour


* 1 teaspoon salt


* 1 cup buttermilk


* 1 teaspoon vanilla extract


* 1/2 teaspoon baking soda


* 1 tablespoon vinegar





Icing:





* 1 (8-ounce) package cream cheese


* 1 stick butter, softened


* 1 cup melted marshmallows


* 1 (1-pound) box confectioners' sugar


* 1 cup shredded coconut


* 1 cup chopped pecans





Directions





Preheat oven to 350 degrees F.





In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.


Icing:





Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
Hi ...how about...





Strawberry Cream Angel Food Cake





1 plain Angel Food Cake


1 (8 oz.) pkg. cream cheese, room temperature


1 (12 oz.) can condensed milk


1/3 c. lemon juice


1 tsp. almond extract, divided


2 ½ c. fresh strawberries, sliced


1 c. heavy cream


2 Tbsp. confectioner’s sugar


Whole strawberries, stems removed for garnishing





Carefully cut the top 1-inch from the cake. Remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1 inch border of the cake in tact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty tunnel. Tear the removed pieces of cake into bite-sized pieces and set aside. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and ½ teaspoon almond extract. Gently fold in the cake pieces and sliced strawberries. Spoon the mixture into the tunnel in the center of the hollowed-out cake. Cover with the reserved 1 inch cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight. When ready to serve the cake, whip the cream until it begins to form peaks. Add confectioner’s sugar and remaining ½ teaspoon almond extract. Whip until the cream forms stiff peaks but is not dry. Slice cake. As each slice is served, spoon whipped cream on top of slice, add a few strawberries for garnish and a light snow of confectioner’s sugar.





AND...





Strawberry – Lemonade Punch





1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted


1 (6 oz.) can frozen limeade concentrate, thawed and undiluted


1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted


1 quart fresh strawberries, Pureed


2 quarts apple juice


1 (2 liter) bottle of ginger ale or Sprite, chilled





Combine the first 5 ingredients; add the ginger ale or Sprite and stir gently. Serve immediately.