These cake recipes are traditional family favourites – some are simple recipes that can be quickly produce a delicious cake. Others are complex creations designed to wow your guests on a special occasion…
2 C flour 2 tsp baking powder 1 1/2 tsp baking soda 1 1/4 tsp salt 2 tsp cinnamon 2 C sugar 1 C salad oil 4 eggs 2 C finely grated carrots 1 (8 1/2 ounce) can crushed pineapple (well drained).
Mix ingredients in the order given. Pour into ligtly greased 7-1/2×11-1/2-inch baking pan. Bake at 350 F for approximately 1 hour.
(1) 4oz self-raising flour (2) 4oz castor sugar (3) 2 level Tbs cocoa (4) pinch salt (5) 2oz melted butter (6) 1/2 cup milk (7) 1 egg (8) a little vanilla essence
Place all ingredients into a basin in the above order. Beat well for 2 minutes. Pour into a greased 7″ cake tin. Bake for 35-40 minutes in moderate oven.
1 cup roasted hazelnuts (350F for 10 minutes) 3 egg whites 2 tsp vanilla 2 cup powdered sugar 1/2 cup sugar 1/8 tsp salt
Amaretto Cream Cheese Filling:
1/2 cup amaretto 3 tsp unflavored gelatin 2 tsp vanilla 1 1/2 lbs cream cheese 3/4 cup sugar 2 tbs lemon juice 1 tsp lemon zest 2 cups cream
Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (not waxed paper). Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds. Add both sugars and process briefly to combine. With processer running, pour in egg mixture and process for 15 seconds or until smooth. Reserve 1/2 to 1/3 cup of the batter. Pour remaining batter into the springform pan and smooth with spatula. Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk. Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack. Chop up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto (but do not soak for more than 15 minutes).
Amaretto cheesecake filling:
Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm. Beat cream cheese with mixer for 1 minute. Add lemon juice and zest. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.
Ingredients + Instructions
6 apples – peeled, sliced 6 Tbls sugar 1 Tbls cinnamon 1 Tbls vanilla 1 Tbls baking powder Mix dry ingredients together in small bowl. Mix with apples. Add vanilla. Let stand. 3 cups flour 2 cups sugar 1 cup oil (vegetable, corn, safflower, etc) 4 eggs Beat eggs. Blend in oil. Gradually add sugar (These 3 steps can be done with a mixer or by hand, but it is easier to use a mixer!). Stir in flour until all blended. Fold in apple mixture. Pour into greased bundt or angel cake pan. Bake until toothpick inserted comes out clean. Bake: 375F, 1 hour 15 minutes.
3 apples chopped into 1/2-inch chunks 1/2 cup butter or margarine 1-1/2 cups sugar 2 eggs 1 cup milk
3 cups all-purpose flour
1 tsp salt
3 tsp baking powder
1/2 cup flour 1/2 cup sugar 1 tsp cinnamon Dash nutmeg 1/4 cup butter or margarine
Cream butter and sugar together. Add eggs and milk. Sift dry ingredients together. Stir into creamed mixture. Stir in about 1/2 of the chopped apple chunks. Pour batter into greased 9-by-13-inch pan. Top with remaining chopped apples. Sprinkle crumb mixture evenly over top. Bake at 350 degrees for about 30 minutes. For Crumb Mixture: Mix flour, sugar, cinnamon and nutmeg together. Cut butter into above mixture until crumbly.
2 Cups Flour 2 Cups Sugar 1 8oz can crushed pineapple in it’s own juice or sweetened 2 eggs 2 tsp soda 1 tsp vanilla 2 cups crushed walnuts – reserve 1/2 cup for top
Preheat oven to 350 degrees. Mix all ingredients except the nuts together. Use the whole can of pineapple juice and all. Mix by hand or use mixer on med until all mixed. Add 1 and 1/2 cups of nuts by hand. Grease and flour a 9 by 13 pan and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. If cake is hard to remove use egg turner to help loosen.
2 Cups powdered sugar 1 stick butter (room temp) 1 8oz package cream cheese (room temp) reserved 1/2 cup walnuts Use mixer and mix everything except the walnuts together. Icing should be very creamy. Spread over top and sides of cake. Sprinkle reserved walnuts on top.
2 cups graham cracker crumbs 1/4 cup sugar 6 T (3/4 stick) butter, melted
2 1/4 lbs cream cheese, room temperature 1 2/3 cups sugar 5 eggs, room temperature 1 cup Baileys Irish Cream 1 T. vanilla extract 1 cup semisweet chocolate chips
1 cup chilled whipping cream 2 T. sugar 1 t. instant coffee powder chocolate curls
For crust: Preheat oven to 325F. Coat 9″ diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1″ up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325F. For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely. For cream: Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls.
1 cup all-purpose flour 1/3 cup unsweetened cocoa 1/4 cup nonfat dry milk powder 1/4 tsp baking soda 1/4 tsp salt 1 large very ripe banana 1 cup sugar 2 large egg whites 1/4 cup buttermilk 1 tsp vanilla extract
Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65 cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium
As a substitute for the buttermilk, take some non-fat yogurt and dilute it with skim milk to buttermilk consistency. Use same amount total, – 1/4 cup. It’s probably about 1/8 cup yogurt + 1/8 cup milk??
1 cup graham cracker crumbs 3 tblsp sugar 3 tblsp butter or margerine, melted 4 8-ounce packages cream cheese, softened 1 cup sugar 3 tblsp flour 4 eggs 1 cup sour cream 1 tblsp vanilla
Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1 hour and 10 minutes. Turn off oven and prop door open and let cheesecake sit in oven until oven has cooled. Lossen cake from rim of pan. Can be topped with fruits or whipped cream as desired. (I think it tastes best when refrigerated over night.)
My friends say it tastes good, but really…. Beer, Sauerkraut and Fudge???
2/3 c butter 1 1/2 c sugar 3 eggs 1 tsp vanilla 1/2 c cocoa 2 1/4 c sifted flour 1 tsp baking powder 1 tsp soda 1 c beer 2/3 c sauerkraut 1 c raisins 1 c chopped nuts
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut. Raisins and nuts are optional. Turn into two 8 or 9 inch greased and floured cake pans. Bake at 350 for 35 minutes. Cool and frost as desired.
3 oz. baking chocolate (pre-melted or melted squares) 1/2 cup butter or margarine 2-1/4 cups light brown sugar, lightly packed 3 eggs 1-1/2 tsp. vanilla 2 tsp. baking soda 1/2 tsp. salt 2-1/4 cups sifted cake flour 1 cup dairy sour cream 1 cup boiling water
In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy — about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9 — 13″ pan or one 2-layer 9″ round cake.
1.5 c flour 75 c butter 3 T sugar Mix together, pat into 9×13 pan and bake 15 minutes @ 375F.
12 oz cream cheese 1.5 c powdered sugar 1.25 c Cool Whip Mix together and spread over cooled crust.
3 small packages chocolate pudding 4.5 c milk
Prepare pudding, spread over middle layer. Top with more cool whip and chill for as long as you can stand to leave it alone.
1 pound raisins, minced 1 pound pitted prunes, minced 1 pound dried currants, minced 1 pound glaceed cherries, minced 6 ounces glaceed lemon peel, minced 6 ounces glaceed orange peel, minced 1 bottle (750 ml) Manischewitz Concord Grape wine 1 bottle (750 ml) dark rum 2 pounds dark brown sugar 4 1/4 cups all-purpose flour 4 tsp double acting baking powder 1/2 tsp freshly grated nutmeg 1/2 tsp cinnamon 4 sticks (2 cups) unsalted butter, softened 10 large eggs 1 tblsp vanilla 1 1/2 cups almond paste, if desired 7 cups confectioners’ sugar, sifted 6 large egg whites at room temperature 2 tblsp strained fresh lemon juice silver dragees for decorating the cake
In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.
In a heavy skillet combine 1 pound of the brown sugar and 1 cup water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side wtih a brush dipped in cold water until the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1 3/4 cups. Let the burnt sugar syrup cool and reserve it.
Into a bowl sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition.
Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and floured 10-inch springform pans.
Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs adhereing to it. (The centers of the cake will be quite moist).
Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week.
Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner.
Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners’ sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining 3 cups confectioners’ sugar and beat the icing until it holds stiff peaks.
Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the dragees on the cakes.
Makes 2 black cakes.
As time permits, we intend to post all of the family’s cake recipes along with photos of the “finished products.”
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