Favorite Recipes forum: Cakes
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Here's my recipe for lemon pound cake. Please use real butter, no substitutes. It does make a difference.
Have all ingredients at room temperature and do NOT preheat the oven. It starts in a cold oven.
MIMI’S LEMON POUND CAKE
2 sticks butter, room temperature (use butter, not margarine)
1/4 cup vegetable shortening
3 cups sugar
5 medium to large eggs, room temperature
3 cups sifted plain flour
1 cup milk, room temperature
1 teaspoon each pure vanilla flavoring and lemon flavoring
In large mixing bowl, mix butter and shortening until almost white. Add sugar, 1 cup at a time, blending well between each addition. Add eggs, 1 at a time, mixing well after each addition. Add flour alternately with milk, beginning and ending with flour, mixing well after each addition. Add flavorings and blend well.
Turn into a greased and floured tube or Bundt pan and bake at 325* for 1 hour and 45 minutes. Let sit in pan for about 5 minutes, then turn out onto plate. Put into sealed cake container to retain moistness.
If desired, a lemon glaze may be added as follows:
1 1/4 cups powdered sugar
1/4 cup lemon juice at room temperature
Mix well until all lumps are gone and spread over cooled cake. Before spreading, punch holes in bottom of cake, using a toothpick or wooden skewer, to assist absorption into the cake. I use a wooden skewer for this.
And here's the recipe I use for chocolate pound cake. It's one I received 40 years ago from a friend.
Again, be sure ingredients are at room temp. and start in a cold oven.
PEGGY’S CHOCOLATE POUND CAKE
2 sticks butter, room temperature 1/4 cup cocoa
½ cup shortening 5 eggs, room temperature
3 cups sugar 1 ½ teaspoon vanilla
2 3/4 cups cake flour 1 cup milk
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa together and add alternately with milk. Add vanilla. Pour into greased, floured tube or Bundt pan. Bake at 350* for 1 hour 20 min.
1 stick butter Milk to mix
1 small package cream cheese ½ teaspoon vanilla
3/4 box powdered sugar Cocoa to taste
Mix all ingredients until light and fluffy and spread over cooled cake.
1 cup butter (yes, it matters)
2 cups sugar
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
½ cup buttermilk
½ cup water
Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients and add alternately with buttermilk and water mixed together, beginning and ending with flour. Add vanilla and blend. Turn into 3 greased and floured 8-9" cake pans. Bake at 375 for about 20 to 25 min. Do not overbake. Remove from oven when top is light brown and edges begin to pull away from the pan. Let stand in pans for a few minutes, then turn out onto a rack or waxed paper to cool before adding frosting and/or filling.
FRESH COCONUT FILLING FOR CAKE:
Large fresh coconut grated (reserve milk from coconut)
2 cups sugar
2 tablespoons cornstarch
1 cup coconut milk (supplement with sweet milk to make 1 cup if necessary)
Reserve ¾ cup grated coconut to sprinkle on top of filling on each layer if desired.
Mix remaining coconut with other ingredients, blending until thoroughly mixed. Place over medium heat, bring to slow boil and cook, stirring until slightly thickened. Cool slightly and spread between each layer and on top. Note: this is not an icing or frosting. This filling soaks down into cake and keeps it very moist.
1 cup sugar
2 or 3 tablespoons butter
Juice and rind of 2 large lemons
Beat eggs until fluffy; add sugar and blend well. Add juice and rind of lemon and blend. Cook in top of double boiler over simmering water, stirring until thickened and smooth (about 20 min.) Add butter and stir until melted. Cool. Put between layers and on top and lightly on sides of cake.
Frost with seven-minute frosting. Sprinkle reserved coconut over top and sides after frosting.
7 minute frosting
Arlene: on my cake, I tried a new recipe for 7-min. frosting where you make a simple syrup and add it to beaten egg whites gradually.
It took as long as the regular method using a double boiler, so no time saved. It's supposed to be easier, but I didn't see a difference.
Here's the link in case you're interested:
LEMON GINGER CAKE WITH
LEMON CREAM CHEESE FROSTING
Whenever you serve this lightly spiced, moist buttermilk layer cake you’ll turn dessert into a celebration. The spices in the cake mellow as it stands, so it’s even better the day after baking.
2 C. Sugar
3/4 C. (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
3 T fresh lemon juice
1 t. grated lemon peel
1 t. vanilla extract
3 c. cake flour
1 T ground ginger (Louie increases to 5 tsp.)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/4 c. buttermilk
FROSTING (1/2 recipe is sufficient)
11 oz. cream cheese, room temperature
1 C (2 sticks) unsalted butter, room temperature
3 T fresh lemon juice
3 t. grated lemon peel
1 1/4 t. vanilla extract
4 3/4 c. powdered sugar
Preheat oven to 350. Butter two 9” round cake pans. Line bottoms with waxed paper; butter paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Bake until golden brown and tester inserted comes out clean, about 45 minutes. Cool 10 minutes.
Using electric mixer, beat cream cheese, butter, lemon juice, 2 t. lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth. Frost tops and sides of cake. Sprinkle with remaining lemon peel. Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.
Serves 12. Bon Appetit April 1995
Here's another great fall recipe:
WALNUT POUND CAKE
2 sticks butter
½ cup Crisco
3 cups sugar
5 large eggs
3 cups straight flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup milk
½ pint sour cream
2 teaspoons vanilla
2 teaspoons black walnut flavoring
1 cup black walnuts
Cream butter and shortening. Add sugar, beating well until light and fluffy
Beat in one egg at a time, beating well after each addition. Sift flour with baking powder and soda
and add dry ingredients, alternating with milk and sour cream. Add flavoring and nuts
Pour into a tube pan and bake at 325 for I ½ hours (check for doneness after 1 ¼ hours).
1 - 8 oz. package cream cheese
1 - stick butter
1 - box powdered sugar
1 - teaspoon vanilla
Mix well and spread over top and sides of cake. Lightly sprinkle black walnuts over top
It is important to the flavor of this cake to use black walnuts and not English walnuts. You won't get that wonderful flavor!
Hope you enjoy it.
Edited to say if you don't have black walnut flavoring, just chop about a cup of nuts fairly finely in a food processor and add to the batter.
Ever hear of Magic Cakes?
These 3-layer cake recipes sound good......
They earned the name because they are "so easy." These were popular at a recent holiday party (more popular than my wonderful lemon cheesecake - go figure).
Prepare an 11" x 17" pan and preheat the oven to 350'F
Layer 1: A tube of cookie dough, the large size for 24 cookies
Layer 2: A dozen oreos, evenly spaced on top of dough
Layer 3: Brownie mix prepared as per instructions.
Press the cookie mix into the pan. Place oreos on top of cookie mix. cover with brownie mix. Spread gently and evenly. Bake until nearly done - about 2 minutes from done according to the "expert"
Layer 4: Place 12 marshmallows on top, each over the location of an oreo..
Bake a minute or two until marshmallows melt and puff. Allow to cool.
Layer 5: Spread a can of prepared frosting on top of the brownies.
I haven't made these. I typically make everything from scratch. I thought the recipe may appeal to people who like brownies and oreos.
And what could be easier than a 2-ingredient cake?
Peach Cobbler anyone?
2 c. flour
5 t. baking powder
1 t. salt
1/4 c. sugar
1/4 c. shorting
2/3 c. milk
Mix dry ingredients. Cut in the shortening. Add milk gradually to make a soft dough. Dump and spread in an 8'' round pan. Doesn't need to be greased.Bake 425° for 15 minutes or till browned a bit.
Beet Surprise Cake
2 t lemon juice
1 cup beets, boiled and grated
21/2 cups all-purpose flour
1 t salt
2 t baking soda
2 cups white sugar
1/2 cup unsweetened cocoa powder
11/4 cups melted butter
4 eggs, beaten
2 T clover honey
1/2 cup milk
2 t vanilla extract
3 T cream
3 oz. cream cheese
1 t vanilla extract
1 pinch salt
1 lb. confectioners' sugar
1. Grease one 9 X 13 pan. Preheat oven to 350 degrees. Sprinkle lemon juice over beets and set aside.
2. Combine flour, 1 t salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 t vanilla in a large mixing bowl. Stir in beets. Beat 2 min. at medium speed on mixer. Pour into prepared pan.
3. Bake at 350 degrees for about 40 min. Cool and frost.
4. Frosting: Combine cream and cream cheese, 1 t vanilla, and pinch of salt. Add confectioners' sugar and beat until fluffy. Spread on cake. Add nuts if desired.
Gooey Butter Cake
1 (18¼ oz.) package yellow cake mix
8 T butter, melted
1 8 oz. package cream cheese, softened
1 t vanilla
8 T butter, melted
1 16 oz. box of powdered sugar
Preheat oven to 350 degrees.
Combine the cake mix, egg, and butter and mix well with electric mixer. Grease the bottoms and sides of two 9-inch cake pans, line with wax paper, and grease it. Pat the mixture into the bottoms of the pans.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter and beat together. Add the powdered sugar and mix well. Spread over cake batter.
Bake 30 minutes. Make sure not to over bake, as the center should be a little gooey.
Wilma used canned fluffy frosting, one vanilla and one chocolate. She spread the vanilla frosting between the layers and the chocolate over the outside of the cake. The frosting added something really special to the taste, so I recommend using those frostings.
This is one of the best tasting and richest cakes I've ever eaten. Don't be surprised by the consistency nor by the fact that the batter hardly rises. It's not cake-like
Larry - Never heard of a gooey butter cake before, and then I find this recipe..
1 box Betty Crocker™ SuperMoist™ yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
1 (16 ounce) box or bag powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce and candied pecans, for topping
Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
HOT LAVA BROWNIE MUFFINS
Follow your own brownie recipe or a use a package mix; I usually use a small Betty Crocker envelope mix since it makes about 9 muffins and that lasts me a long time.
Follow all directions for the batter.
Add an extra egg and stir.
You can use little custard cups or even better, use a microwave muffin pan.
Spray oil onto the pan, or line with paper cupcake liners.
Fill each little cup no more than 2/3 full with the batter.
Drop 2 Hershey kisses, or about 8 chocolate chips, or 2 little squares of dark dark chocolate into the center of each muffin. Push the chocolate down into the batter so it's covered.
Microwave 1 minute for the first muffin and 30 seconds for each additional.
Remove the muffin by sliding a knife around the edge and spooning it upside down on to a serving plate. The chocolate chips you added will be melted and spilling out, like lava.
Great hot with vanilla ice cream and a little chocolate syrup drizzled on top, and maybe a strawberry or two.
Absolutely no calories at all!!
This recipe is one of my all time favorites. From my Mom's Aunt Stella, who was a fabulous cook and baker. My very best cookie and cake recipes are hers.
Apple Butter Spice Cake
2-1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
1 cup granulated sugar
2 large eggs
3/4 cup apple butter
1 teaspoon vanilla
1 cup sour cream
3/4 cup packed light brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 350. Grease and flour a 10 x 13 baking pan.
Sift flour, baking powder, salt and baking soda together and set aside. Cream shortening and sugar until well blended. Add eggs one at a time and beat well. Blend in vanilla and apple butter. Add flour mixture alternately with sour cream, and mix until blended, but do not over beat. Turn half of batter into prepared pan. Smooth batter, then sprinkle evenly with half of topping. Spoon on remaining batter, smooth and sprinkle with remaining topping. Bake until tester comes out clean, 30-40 minutes.
I've also made cupcakes out of this recipe.
What I like about this, other than it is really really good - is that you can serve it as coffee cake just like it is, or top with a bit of whipped cream or a spoon of ice cream and it's dessert. It freezes well too.
My tried & true pumpkin roll. Very evil. NOM!!
1 cup white sugar
2/3 cup pumpkin puree (not pumpkin pie mix)
3/4 cup white flour
1 teaspoon baking powder (Clabbergirl)
Cinnamon / Pumpkin spice / Allspice / Nutmeg / Ground Clove
Raisins / Crasins (optional)
1 package (8 ounce) softened cream cheese
(pecans / walnuts if desired)
Mixer, 2 spatulas scrapers, large cookie sheet, PARCHMENT PAPER (very important), 2 large mixing bowls
Preheat oven to 350degs. Put the cream cheese on the stove top so that it softens easily.
In 1 bowl, put in the 3 cracked eggs. Start mixing w/mixer, adding 1 cup white sugar as you're mixing. Will get a bit frothy. Add in pumpkin puree & spices to taste (technically, real recipe states like 1 teaspoon of pumpkin pie spice, but I like lots of spices, so add to your tastes). After well mixed up, will look kinda soupy. Add in flour & Clabbergirl (I always get baking powder & baking soda mixed up, and, trust me, you don't want to switch these two. YUCK!). Mix very very well. Will still look kinda soupy. This is OK. You can add the raisins or crasins at this time. I like it with both, or with neither. Purely up to you.
Line cookie sheet with parchment paper. Do NOT use wax paper. YUCK. Will smoke horribly & make the roll taste funky. Parchment paper ONLY. Using one of the scrapers, blop the soupy dough onto the parchment paper & spread around. Will be kinda hard to spread evenly, just be patient. You can also just tilt the cookie sheet to this side, that side, & the other side to get it to spread, but it may be uneven then (one side thick, one side thin). Pop into the oven & cook for 12-15 minutes or until it springs back after touched. Pull out & put where it can cool 100% COLD. You don't want to try to manipulate this while warm. It'll tear.
While cake is cooling, make the interior cream. In the other bowl, put the cream cheese, powdered sugar, & vanilla flavoring & mix on high until well smooth & creamy. Technically, it calls for 1 cup powdered sugar & 1 Tbsp vanilla. I just dump & taste. Sometimes I want it super sweet, sometimes I want it a bit more tart. All personal preference. If you want to add the nuts, here's the best place to put it (nuts can cause the cake to rip).
After the cake part is 100% cold (I put in the garage for about an hour and that cools it pretty quick). The cake will be a bit sticky, that's OK. Technically, the recipe calls for you to remove the cake from the parchment paper & place on a tea towel that's been dusted with powdered sugar. I never saw the purpose for this other than to get towel fuzzies on the cake, so I never do. GENTLY!! GENTLY GENTLY! pull the cake off the parchment paper (wax paper will tear if you don't use the right side up, which is another reason why I hate wax paper), but leave it on the parchment paper. Just get it loosened off the paper. Using the other spatula scraper, spread the cream cheese mixture onto the cake, then roll SLOWLY into a giant jelly roll. Plop onto your display platter and dust liberally with more powdered sugar. I would recommend slicing no thicker than 1/2" as this is a VERY rich cake.
I've been making this roll now for 12 years and it's ALWAYS a hit. One year, I made 7 in 1 day. Made for a lot of dishes.
My sister brought us a cake, and the recipe! Oh boy, this is yummy!
Poppy Seed Bundt Cake
1 pkg Lemon or spice cake mix
2 pkg lemon or butterscotch instant pudding
Use lemon with lemon, butterscotch with spice cake
1 c salad oil
3/4 c water
2 Tbsp poppy seeds
Beat oil, eggs and water, then add to dry ingredients
Bake in a bundt pan (greased and floured? maybe just non stick the recipe doesn't say) at 350, for somewhat longer than the cake mix box instructions say. Let cool in pan before turning out. Sprinkle top with powdered sugar.
I don't know if poppy seeds go with spice cake, but they sure do go with the lemon one.
This tastes so good that I'm tempted to make it although I haven't used mixes in years! It's that good!
Romanian Apple Cake (not like any cake you ever made!) Makes one big heavy cake!
Preheat oven to 325 degrees.-
2 1/2 c mixed rolled grains (oats, wheat, triticale)
3 eggs, beaten
1/2 c milk
1 c sour cream, plain yogurt of a mixture of both
1 c brown sugar
3/4 c raisins
3/4 c finely chopped nuts
1 tbsp dried lemon peel
2 Tbsp lemon juice
(I think freshly grated rind and juice would be just fine)
3/4 c shredded grated or shreded coconut
1/3 c oil
3 large apples with peelings, chopped quite finely
2 c flour (I use whole wheat)
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
Mix all the wet ingredients and the sugar, add grains and stir well, let it sit for a few minutes so the grains absorb some of the liquids. Stir in everything else and stir until all of the flour disappears. (this is very thick and hard to stir). Grease a 9x13 inch glass baking pan. Pack the mixture into it, yes pack it in with the back of the spoon, so that there are no air pockets or humps. (I told you it's a strange cake!) Bake at 325 degrees until a toothpick comes out clean. Cool in the pan on a rack. After about 15 minutes, poke holes in the top, about every inch or so, and pour orange juice over it. I think I use at least half a cup, maybe more, I haven't measured it. Leave it in the pan. Cut it into bars or cubes when cool. Good with whipped cream on it! Or with vanilla ice cream.
ORANGE CHOCOLATE POPPYSEED CAKE
Chocolate Orange Crème Fraiche
1 1/4 C. sour cream
1 1/4 C. whipping cream
1/4 C. sugar
8 oz. Semisweet chocolate, chopped
2t. grated orange peel
2t. Grand Marnier or other orange liq. (optional)
In medium bowl, stir sour cream, whipping cream and sugar until sugar dissolves. Cover and let stand at room temperature until thickened to consistency of sour cream, about 24 hours. Refrigerate for at least 12 hours. (I have trouble getting the chocolate to blend after being refrigerated so I add the chocolate and orange peel before I refrigerate)
Melt chocolate in top of double boiler, stirring until smooth. Remove from heat and cool to room temperature. Let crème fraiche stand to room temperature. Whisk in melted chocolate, orange peel and Grand Marnier. Refrigerate until ready to use.
1 C. buttermilk
1/3 C. poppy seeds
4 t. grated orange peel
2 C. all purpose flour
1 t. baking soda
1 t. salt
14 T (1 3/4 sticks) butter, room temperature
1 C. sugar
1 C. powdered sugar
3 eggs, separated
1 t. vanilla
1 t. cinnamon
Preheat oven to 350°. Grease and flour 12”x17” jelly roll pan. You can also line with parchment paper to make it easier to remove. Beat egg whites until stiff, but not dry and set aside. In small bowl, combine buttermilk, poppy seeds and 4 t. orange peel. Let stand 15 min. Sift flour, baking soda and salt into medium bowl. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in yolks and vanilla. Mix in dry ingredients alternately with poppy seed mixture, beginning and ending with dry ingredients. Fold in beaten egg whites. Pour batter into prepared pan. Sprinkle with cinnamon. Bake about 20 min. cool in pan on rack. Cakes handle better if made one day in advance.
Cut cake crosswise into four 4” x 12” pieces. Set aside 1 piece for another use. (NOT! I just split and use it as well!) Split remaining 3 pieces in half horizontally, forming 6 layers. Place 1 cake layer, cut side up, on 4” x 12” piece of cardboard. Spread with 1/3 C. crème fraiche. Top with second cake layer and spread with 1/3 C. crème fraiche. Repeat layering with remaining cake and 1 C. crème fraiche, ending with cake cut side down. Trim cake evenly. Spread with remaining crème fraiche over top and sides of cake. Refrigerate until filling is firm, about 2 hours.
10 oz. semisweet chocolate, chipped
1/4 C. (1/2 stick) butter, room temperature
1/2 C. hot whipping cream
Melt chocolate, stirring until smooth. Remove from heat and whisk in cream and butter. (Can be prepared 1 day ahead. Cover and let stand at room temperature. Whisk over simmering water until melted before continuing.) let glaze stand until just cool to touch. Use immediately.
Place cake on rack set over waxed paper. Spread some Chocolate Glaze over sides of cake. Pour remaining glaze over top of cake. Smooth top and sides with spatula if necessary. Refrigerate cake 30 minutes to set glaze. Let cake stand 30 minutes at room temperature before serving. Garnish with orange slices. Cake is better after ripening a day. Freezes well.
SHOOFLY COFFEE CAKE
It is delicious and easy to make.
Bake at 350 for 30 minutes
Cut the following into crumbs; divide crumbs in thirds (1/3 each for bottom layer, batter layer and top layer):
3 cups flour
1 cup brown sugar (I use the light brown sugar)
3/4 cup butter
Sprinkle a layer of crumbs (1/3 of crumbs) in bottom of 9x13 pan (I use glass)
Mix quickly in a large bowl and then add to another 1/3 of the crumbs; this makes the batter
3/4 cup molasses (I use Grandma's Molasses)
3/4 cup boiling water (or coffee)
1 teaspoon baking SODA
Mix and add to the batter:
1/2 cup buttermilk
Pour batter over the crumbs in the cake pan; sprinkle with the last remaining crumbs
Bake at 350 degrees for about 30 min. Test for done-ness...it should not be too dry.
Cool and serve. This cake will freeze well and is good reheated in MW for a few seconds.
It is fine sitting on the counter for a day or so if it lasts that long!
Note from Oma: This is a winner at our house and is delicious. Enjoy!
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