Desserts forum: Cakes

 
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patrob
Feb 5, 2010 12:03 PM CST
Name: Patricia
Central TX 7b/8a
TOFFEE TREASURE CAKE
Ingredients

1/4 c sugar
1 tsp cinnamon
2 c flour
1 c sugar
1 1/2 tsp baking powder
1 tsp soda
1/4 tsp salt
1 tsp vanilla
1 c sour cream
1/2 c butter or margarine, softened
1/4 c pecans, chopped
3 small (1/2 oz) chocolate toffee bars, chopped
1/4 c butter or margarine, melted

Instructions
Grease and flour large bundt pan. Combine 1/4 cup sugar with cinnamon and set aside. In a large mixing bowl, combine flour, 1 c sugar, baking powder, soda, salt, vanilla extract, sour cream and 1/2 c butter or margarine. Mix on low until moistened, then on medium for 3 min. Spoon half into bundt pan. Sprinkle with 2 TBSP of cinnamon-sugar mixture. Spoon remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture, then with nuts and candy. Pour 1/4 cup melted margariine over batter. Bake at 325 degrees for 45-50 min. Cool upright in pan for 15 min. Remove from pan and sprinkle with powdered sugar.
patrob
Feb 11, 2010 4:56 PM CST
Name: Patricia
Central TX 7b/8a
BLACK RUSSIAN CAKE
Ingredients

1 box deep chocolate cake mix
1/2 c vegetable oil
1 small box instant chocolate pudding mix
4 eggs, at room temperature
1 c strong coffee
1/4 c coffee liqueur
1/4 c creme de cacao
Topping
1 c powdered sugar
1 TBSP strong coffee
2 TBSP coffee liqueur
2 TBSP creme de cacao

Instructions
Preheat oven to 350 degrees. Blend all ingredients in large mixing bowl and beat 3 min at medium speed. Bake in a greased and floured bundt pan for 45-55 min. Cool in pan for 20 min; then invert and remove cake from pan. Punch holes in warm cake with toothpick or meat fork. Mix topping ingredients and spoon over cake. (It's fine to use all creme de cacao instead of part coffee liqueur.)

Source: A Texas Hill Country Cookbook

patrob
Feb 11, 2010 4:58 PM CST
Name: Patricia
Central TX 7b/8a
PEAR PRESERVES CAKE
Ingredients

2 1/2 c sugar
3/4 cup shortening
4 eggs
1 c pear preserves
1 c chopped pecans
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 c buttermilk
1 tsp soda dissolved in buttermilk
1/2 tsp vanilla extract

Instructions
Cream sugar and shortening. Add eggs one at a time and then preserves, and buttermilk. Add dry ingredients and vanilla and mix well. Grease and flour either three layer cake pans or one bundt pan. Bake layers at 350 degrees about 30 min. or bundt about 45-50 min. Check with wooden pick for doneness. (Good with caramel icing for layer cake or dust bundt with powdered sugar)
patrob
Feb 11, 2010 5:03 PM CST
Name: Patricia
Central TX 7b/8a
IVA'S COCONUT POUND CAKE
Ingredients

3 sticks butter
3 c sugar
6 eggs
3 c flour, sifted
1 tsp baking powder
1/4 tsp salt
1 c evaporated milk
1 c flaked coconut
1 tsp vanilla extract

Instructions
Cream butter and sugar until fluffy. Add eggs one at a time. Sift and add dry ingredients alternately with milk. Mix in coconut and vanilla. Pour into greased tube pan. Bake at 325 degrees for 1 hr 15 min.

Source: Iva Cockrell

patrob
Feb 11, 2010 5:08 PM CST
Name: Patricia
Central TX 7b/8a
ANGELA'S LEMON DUMP CAKE
Ingredients

1 yellow or white cake mix
1 box lemon jello
4 eggs
2/3 c water
2/3 c vegetable oil
1 TBSP lemon extract

Instructions
Dump all ingredients together and beat 3 min on medium. Pour into greased tube pan and bake 30 to 35 min. at 350 degrees. If desired, mix 2/3 c powdered sugar with enough lemon juice to make a glaze and pour over top of cake.

Source: Angela Oglesby
[Last edited Mar 14, 2010 4:12 PM CST]
Quote | Post #30534 (5)
patrob
Feb 13, 2010 8:01 PM CST
Name: Patricia
Central TX 7b/8a
PEACH TREE CARROT CAKE
Ingredients

3 c grated carrots
4 eggs
2 c sugar
1 1/2 c vegetable oil
2 tsp baking soda
1/2 tsp salt
2 c flour
1 tsp vanilla extract
1 tsp cinnamon
1 c chopped pecans

Instructions
Combine carrots, eggs, sugar, and oil and beat well with electric mixer. Add remaining ingredients and mix well. Pour into two greased and floured 9" cake pans. Bake in 350 degree oven for 45-50 min. Cool in pans for 10 min. Then invert onto rack and cool completely. Frost layers and sides with currant frosting.

for frosting
8 oz cream cheese
1 lb powdered sugar
1/2 c currants
Beat cream cheese with electric mixer until fluffy. Add powdered sugar and mix well. Add currants by hand. Store cake in refrigerator because of cream cheese.

Source The Peach Tree Tea Room Cookbook
[Last edited Mar 14, 2010 4:17 PM CST]
Quote | Post #36552 (6)
patrob
Feb 21, 2010 4:02 PM CST
Name: Patricia
Central TX 7b/8a
CREAM CHEESE-PECAN POUND CAKE
Ingredients

1 1/2 c pecans, chopped, divided
1 1/2 c butter
8 oz cream cheese, at room temperature
3 c sugar
6 eggs,
3 c cake flour, sifted
dash of salt
1 1/2 tsp vanilla extract

Instructions
Sprinkle 1/2 c chopped pecans in bottom of greased and floured tube pan. Set aside.
Cream butter and cream cheese and gradually add sugar. Add eggs one at a time, beating well after each addition, and add vanilla extract. And flour and salt and blend well. Fold in remaining pecans. Pour into tube pan. Bake in 325 degree oven for 1 1/2 hrs or until pick inserted in middle of cake comes out clean. Cool in pan 10 minutes before inverting pan to remove cake.

Source: Elaine Laughlin
patrob
Feb 21, 2010 4:19 PM CST
Name: Patricia
Central TX 7b/8a
7UP POUND CAKE
Ingredients

3 c plus 2 TBSP flour
1/2 c shortening
1 c butter or margarine
3 c sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp lemon extract
5 eggs
1 c 7Up

Instructions
Cream shortening and butter and gradually add sugar. Add eggs one by one, beating well after each addition. Add extracts. Combine dry ingredients and mix well. Add to cream mixture alternately with 7Up. Bake in a large greased and floured tube pan at 325 degrees for 45 min. Reduce heat to 300 degrees and bake another 35 min. Cool in pan for 30 min before inverting to remove the cake.

Source: Elaine Laughlin
patrob
Feb 21, 2010 8:09 PM CST
Name: Patricia
Central TX 7b/8a
SUPER PEANUTTY LAYER CAKE
Ingredients

1 c peanut butter, smooth or crunchy
1/2 c shortening
2 1/4 c packed brown sugar
3 eggs
3 c flour
1 TBSP baking powder
1/2 tsp salt
1 1/4 c milk
1 1/2 tsp vanilla extract
1 c roasted peanuts, if desired
for frosting
5 c powdered sugar
1/2 c butter or margarine
3 TBSP peanut butter
8 oz cream cheese
1/2 tsp vanilla extract

Instructions
Cream peanut butter and shortening and gradually add sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk. Stir in vanilla and, if desired, peanuts. Pour into three greased and floured cake pans. Bake at 350 degrees for 20 to 25 min or until pick inserted in middle of cake comes out clean.
for frosting
Combine all frosting ingredients and beat well. Frost cooled layers. Store cake in refrigerator because of cream cheese.

Source: Elaine Laughlin
patrob
Feb 22, 2010 6:58 PM CST
Name: Patricia
Central TX 7b/8a
PINA COLADA CAKE
Ingredients
for cake

1 box white cake mix
3 eggs
1/2 c vegetable oil
8 oz sour cream
1/2 c crushed pineapple, drained
1/2 c cream of coconut (NOT coconut milk) *See note at bottom for substitutions.
1 tsp rum extract or 2 TBSP rum (I use 1/4 c rum)
for frosting
3 1/2 c powdered sugar
8 oz cream cheese, softened
2 TBSP milk (decrease by 1 TBSP if using rum)
1 c shredded coconut
1/4 tsp coconut extract (natural extract is better than imitation).
1/2 tsp rum extract or 1 TBSP rum

Instructions
Mix ingredients for cake with electric mixer on medium for 4 min. Pour into greased and floured cake pan(s) of your choice. Bake in 325 degree oven for 40 min or until cake springs back when touched. Cool in pan(s) for 15 min, Then place cake on wire rack to cool completely. (I leave the 13" x 9" cake in the pan to frost).
for frosting
Mix all frosting ingredients well and frost cake. Store cake in refrigerator because of the cream cheese.

*Substitutions for cream of coconut:
1/2 c sweetened condensed milk and 1/8 tsp coconut extract
or
1/2 c top layer of canned coconut milk (not low fat). DO NOT shake or stir can before skimming.


Thumb of 2010-05-03/patrob/ecd008
[Last edited Feb 27, 2010 12:33 PM CST]
Quote | Post #67068 (10)
patrob
Feb 24, 2010 12:44 PM CST
Name: Patricia
Central TX 7b/8a
THREE DAY COCONUT CAKE
Ingredients

1 package butter cake mix (can use yellow or white cake)
1 3/4 c sugar
16 oz sour cream
12 oz flaked coconut
9 oz frozen whipped topping, defrosted

Instructions
Prepare cake mix according to package directions, making two 8" or 9" layers. When layers are completely cool, split each in half. While cake is cooling, blend sugar, sour cream and coconut, Chill. Reserve 1 c of the sour cream mixture. Spread the remainder between layers of cake, making a layer cake four stacks high. Combine reserved sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake.
Seal cake in an airtight container and refrigerate for three days before serving. It will keep many days longer, if it has a chance.
patrob
Feb 24, 2010 12:55 PM CST
Name: Patricia
Central TX 7b/8a
PRUNE CAKE
Ingredients

1 c vegetable oil
1 1/2 c granulated sugar
3 large eggs
1 c buttermilk
1 tsp vanilla extract
1 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 c all-purpose flour
1 c prunes, cut into small pieces and cooked in just a little water for a few min
1 c chopped nuts
for sauce
1 c granulated sugar
1/2 c buttermilk
1/2 tsp baking soda
1 TBSP light corn syrup or honey
1/2 c butter or margarine

Instructions
Mix oil, sugar, eggs, buttermilk, and vanilla. Mix dry ingredients well and add gradually to oil mixture. Fold in prunes and nuts. Pour into greased and floured 13" x 9" pan. Bake at 350 degrees for 35 to 45 min, or until cake springs back when pressed in the center. Remove from oven and pour sauce over top of hot cake immediately.
for sauce Combine all sauce ingredients in a large saucepan. Cook until butter is melted and continue to boil for 3 min, stirring constantly.


patrob
Feb 24, 2010 1:19 PM CST
Name: Patricia
Central TX 7b/8a
BRANDIED POUND CAKE
Ingredients

1 c golden raisins
1 c pecans, chopped and toasted
1/4 c flour
1 c butter or margarine, softened
3 c sugar
6 eggs
2 3/4 c flour
1/4 tsp baking soda
8 oz sour cream
3 TBSP brandy
1 tsp vanilla
for glaze
2 c powdered sugar
3 TBSP brandy
2 TBSP milk

Instructions
Dredge raisins and pecans in 1/4 c flour; set aside. Cream butter and sugar on medium. Add eggs 1 at a time. Combine 2 3/4 c flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until blended after each addition. Stir in 3 TBSP brandy, vanilla, raisins, and pecans. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hr or until wooden pick comes out clean. Cool in pan 10 min. Mix ingredients for glaze and spread on top and sides.

Source: Southern Living
patrob
Feb 24, 2010 1:25 PM CST
Name: Patricia
Central TX 7b/8a
GINGERBREAD
Ingredients

1 c butter or margarine, softened
1 c sugar
2 eggs, beaten
3/4 c molasses
1/2 c buttermilk
3 c flour
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
2 tsp baking soda
3/4 c boiling water

Instructions
Cream margarine and sugar until fluffy. Beat in eggs, molasses, and buttermilk. Combine flour, spices, and salt. Dissolve soda in boiling water. Add flour mixture to creamed mixture alternately with water, beginning and ending with flour mixture. Beat well and pour into greased and floured 13”x 9” pan. Bake at 350 degrees for 40 min. or untill wooden pick comes out clean.
patrob
Mar 5, 2010 11:54 AM CST
Name: Patricia
Central TX 7b/8a
LEMON PUDDING CAKE
Instructions

2 large lemons
1/4 c flour
1/4 tsp salt
3/4 c plus 2 TBSP sugar (divided use)
3 large eggs, separated, left at room temperature for 30 minutes
1 1/3 c milk

Instructions
Whisk together flour, salt, and 1/2 c plus 2 tablespoons sugar in a large bowl. Finely grate 1 tablespoon zest from lemons, then squeeze 6 tablespoons juice. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar a little at a time and continue to beat until whites hold stiff, glossy peaks. Whisk about 1/4 quarter of whites into batter to lighten it, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour batter into buttered 1.5 qt baking dish and place dish in a larger roasting pan. Put pan on rack in middle of the oven and add enough hot water to pan to reach halfway up sides of the baking dish. Bake at 350 degrees until cake is puffed and golden, 45 to 50 minutes. Transfer to a rack. Serve warm or at room temperature.
6 servings

Source Gourmet Today
patrob
Mar 20, 2010 8:52 PM CST
Name: Patricia
Central TX 7b/8a
CARROT CAKE 2
Ingredients

2 c flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/3 c sugar
2 tsp cinnamon
1 c vegetable oil
1 tsp vanilla extract
3 eggs
2 c carrots, shreded
1 c flaked coconut
1 c walnuts or pecans, chopped
8 oz can crushed pineapple, drained
for frosting
8 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar

Instructions
In a large bowl, mix flour, baking soda, cinnamon, baking powder and salt. Make a well in the center of the flour mixture and add sugar, eggs, oil, and vanilla extract. Mix with a spoon until smooth. Stir in carrots, walnuts, coconut. and pineapple.
Pour into a greased 13" x 9" baking pan and bake in a 350 degree oven for 45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.
In a bowl beat the butter and cream cheese until smooth. Add the powdered sugar, 1 c at a time and beat until smooth. Spread frosting over the top of the cake.
patrob
Mar 28, 2010 8:25 PM CST
Name: Patricia
Central TX 7b/8a
RUM CAKE
Ingredients

1 c pecans or walnuts, chopped
1 yellow cake mix
1 instant vanilla pudding mix
4 eggs
1/2 c water (reduce to 1/4 c if cake mix contains pudding)
1/4 c vegetable oil
1/2 c dark rum
for glaze
1 c sugar
1/2 butter or margarine
1/4 c water
1/2 c dark rum

Instructions
Sprinkle nuts evenly in bottom of greased and floured 10" tube pan. Combine remaining ingredients in large mixer bowl. Beat at medium speed for 4 min. Pour into pan. Bake at 325 degrees for about 1 hr or until cake pulls away from sides of pan. Do not underbake! Cool in pan for 15 min before inverting on serving plate.
for glaze
Combine sugar, butter, and water in a saucepan. Boil, while stirring, for 5 min. Add rum and remove from heat when the glaze begins to boil again. Poke holes in top of cake with a toothpick and slowly spoon glaze over top.
patrob
Mar 31, 2010 2:49 PM CST
Name: Patricia
Central TX 7b/8a
SNAZZY PEACH CAKE
Ingredients

1 can (15.25 ounces) sliced peaches in light syrup
1 c sugar
1/2 c peach schnapps (or orange juice)
1/4 c orange juice
1 yellow cake mix
1 package (4-serving size) vanilla instant pudding
4 eggs
1 c chopped pecans
2/3 c vegetable oil
1 1/2 c powdered sugar

In glass jar or bowl, combine undrained peaches, sugar, peach schnapps and orange juice. Cover and let stand at room temperature for 24 hr.
Drain peach slices, reserving liquid for divided use. Chop peach slices.
In large bowl, combine cake mix, pudding mix, eggs, pecans, oil, chopped peaches, and 1/3 c reserved liquid. Stir together until well combined. Pour into greased and floured 10-cup tube pan. n. Bake at 350 degrees for 40 to 45 min or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan.
In small bowl, combine powdered sugar and 1/4 cup reserved liquid. Drizzle over warm cake. Cool completely. Even better if served the next day.
12 to 16 servings

Source: TEXAS CO-OP POWER


patrob
Mar 31, 2010 3:45 PM CST
Name: Patricia
Central TX 7b/8a
APPLE SKILLET CAKE
Ingredients

1 1/2 c flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c sugar
1 egg, beaten
1 tsp vanilla extract
1/2 c buttermilk
2 apples, peeled and sliced thinly
1 c chopped pecans

Instructions
In large mixing bowl, combine flour, salt, baking soda, cinnamon, and nutmeg. Add remaining ingredients and mix just until incorporated. Pour into lightly greased 9" or 10" cast iron skillet and bake at 350 degrees for 40 to 50 min.
8 to 10 servings

*NOTE: If you don't have a cast iron skillet, use a large greased and floured baking pan.
patrob
Mar 31, 2010 5:22 PM CST
Name: Patricia
Central TX 7b/8a
ORANGE CAKE
Ingredients

1 medium orange
1/2 c butter or margarine
1 c sugar
2 eggs, well beaten
2 c flour
1 c buttermilk
1 c ground raisins *See NOTE at end
1 tsp baking soda
for glaze
1/2 c orange juice
1 1/2 TBSP lemon juice
3/4 c sugar

Instructions
Wash orange. Cut into sections and remove and discard seeds. Put orange, peel and all, in food processor or blender and chop fine.
Cream butter and 1 c sugar. Mix in eggs. Add remaining ingredients and mix well.
Pour into greased and floured 13" x 9" pan and bake at 350 degrees for about 45 min.
Just before cake is done, mix glaze ingredients in a small saucepan. Heat on medium and stir to dissolve sugar, but do not boil. Poke holes in top of cake with toothpick or small skewer. Pour glaze over top of hot cake.
12 servings.

*NOTE: To make grinding raisins easier, freeze them first and lightly oil inside of blender or food processor, including blade.

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