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Lemon Sunshine Cake
mix and bake one duncan hines lemon cake mix one small package of instant lemon pudding 1/2 cup of oil 4 eggs 1 cup water preheat oven to 350 degrees. pour into greased and floured tube pan(i used a bundt). bake for about 40 minutes until toothpick comes out clean. while cake is baking make the glaze and set aside(i made a half recipe of glaze) which is four lemons juiced mixed with 2 cups powdered sugar. when cake is done, immediately remove from pan. while still warm, poke holes in it with knife or skewer and drizzle lemon mixture onto cake(i brushed mine on with a pastry brush). let cool. refrigerate until ready to serve |
Dewberry Cake
1 1/2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 6 tablespoons butter 1 cup packed dark brown sugar 2 eggs 1 teaspoon vanilla 3 tablespoons sour cream 1 cup dewberry (or raspberry) jelly/jam 1/2 cup chopped toasted walnuts Preheat oven to 350. Butter and flour tube or Bundt pan (I used a cast-iron skillet, you actually get a trace amount of iron from using them). Sift together flour, baking powder, baking soda and cinnamon. Cream butter and brown sugar until light. Beat in eggs, one at a time. Beat in sour cream and jam. Stir flour mixture into the butter mixture until just blended. Stir in and nuts. Pour into buttered pan. Bake until done, about 30 minutes. When cool, invert the cake onto a platter and ice with quick brown-sugar icing. For the quick brown-sugar icing: 1 1/2 cups light brown sugar 5 tablespoons milk 2 teaspoons butter 1/8 teaspoon salt 1/2 teaspoon vanilla Combine brown sugar, milk, butter, and salt and cook slowly to the boiling point. Remove from heat. Cool slightly, then add vanilla. Stir until it's smooth and pour over cake. I made a Dewberry syrup to go over the cake that was very good too. Just cook down the berries in a little water for a few mins., then add an equal amount of sugar as you have berries and juice. Continue to simmer a few more mins until sugar dissolves. pour over cake and enjoy. |
New recipe....CANNED CAKE
This is quite long, but here goes!
Step 1: Sterilize 7 mason rs. Place the rings and tips into a pan of boiling water and keep simmering throughout the process. Use any homemade cake recipe you like. Here is a basic recipe. 3 c sifted plain flour 1 tsp sea salt 1 tsp baking powder 1/2 c shortening 1 c butter 3 c granulated sugar 1 tsp ure vanilla extract 6 large eggs ( room temp) 1 c sweet milk ( room temp) Step2: Prepare the clean freezer jars by lightly spraying them inside with baking spray, then dust with flour. Tap out exess flour. Set these 7 jars on a baking sheet with sides, and separate them so they do not touch. Preheat oven at 350 degrees Step 3: Sift the flour, salt and baking powder together and set aside. Cream the shortening, sugar, and butter together well. Add eggs one at a time. Add flavoring and milk. Slowly add the flour into this mix until well incorporated. Mix for 2-3 min. Step 4: Using a large spoon and canning funnel (if you are not steady of hand), pour the batter evenly into the jars, filling about half way. Do not disturb the jars by handling them once filled. Step 5: Carefully move the baking sheet into the hot oven. Bake the cakes for about 45 minutes, then test with atoothpick for doneness. They are usually done perfectly in this time, but oven temps vary. They should be lightly browned, just as their full size counterparts. If the sides still appear not as brown, that is acceptable, but you want the centers to be done. The cakes will release from the jars once cooled. Step 6: Once removed from the oven, handle with oven mitts, the jars will be very hot and you must work them quickly. The cakes will sometimes rise about an inch above the top of the jar: allow them to settle just briefly (2-3 min) or lightly push the cake down into the jar with hot lid. Then take a clean cloth and gently wipe the mouth of the jars clean and place the hot lid on top, securing the hot rings next. Tighten fairly snug, but not to excess. Do not leave any crumbs on the rims of the jar or they will not seal. Step 7: Turn these hot, sealed jars upside down on a clean dish towe and allow to competely cool until the next day. The hot jars, rings and tips will create the vacuum needed for storage. If any happens not to seal, go ahead and enjoy those now. Side notes: These cakes have been successfully stored for three-plus years and they taste as fresh as they did the day they were made. When needing a quick dessert for company, pull out a canned cake, slice and top with your favorite topping. Enjoy!! |
Butternut Squash Cake
I have some butternuts left from this fall, they are starting to turn a bit stringy so I thought I would find a way to use them up. I found a recipe for the cake, but made a few adjustments to it and this is what I came up with. It was really good and moist.
Butternut Squash Cake 2 cups mashed Butternut Squash (I baked mine but you can peel and boil if you want) 4 eggs 1 cup Crisco oil Blend ingredients together 2 cups flour 1 1/2 cups sugar 1/2 cup brown sugar 2 tsp cinnamon 1 tsp pumpkin spice 1 tsp all spice 2 tsp baking powder 2 tsp baking soda mix dry ingredients together Gradually blend dry ingredients with wet ones. once blended you can stir in nuts of your choice, I used chopped pecans because that's what I had. pour into greased and floured 9x13 pan Bake at 350 for 40-45 min or until toothpick inserted comes out clean. Frosting was 1 8oz cream cheese 1 stick of butter 1 tsp vanilla powder sugar to taste and consistency you like. I could not believe how good this was and even the kids ate it and loved it. I am going to make this again but this time I am going to pour it into mini loaf pans so that I can freeze them. |
Prune Cake
Prune Cake
3/4 C. Butter (or Crisco) 1 1/2 C. Sugar 3 Egg Yolks 3 c. Flour 1 1/4 tsp. Soda 1 tsp. Salt 1 tsp. Nutmeg 1 tsp. Allspice 1 1/2 tsp. Cinnamon 3/4 tsp. Cloves 1 1/2 c. Milk 1 1/2 c. Minced Prunes 2 - 9" layer cake pans Bake @ 350d for min 35 mins (sometimes 40-50 depending on oven) Icing 3 egg Whites 1 1/2 c sugar 1/4 tsp cream tartar 1/3 c water 1 tsp vanilla 1/2 c minced prunes Mix egg whites, sugar, cream tartar & water together. After icing as formed stiff peaks then add prunes & vanilla. |
6 eggs (seperated)
1/3 c water 1.5 c sugar 1.5c flour any kind of flavoring you want (I use vanilla or almond) beat egg whites till stiff with a little salt ( just a pinch or so) then set aside while you cream the yolks water sugar and flavoring - fold the flour into this mixture, then fold the egg whites in. |
Coconut Pound Cake
1 1/2 cups vegetable shortening
2 1/4 cups sugar 5 eggs 3 cups flour 1 tsp. baking powder 1/2 tsp. salt 2 tsp. vanilla 1 cup milk 1 can flake coconut Cream shortening and sugar, then add eggs, one at a time, beating after each egg. When all of the eggs have been added beat for 10 minutes. Then beat in dry ingredients that have been sifted together, alternating with milk and vanilla. Fold in coconut. Bake in a greased and floured tube pan. Start in cold oven and bake at 300* for one hour and twenty five minutes. When done invert cake on cooling rack and remove pan. |
This recipe is from Cooking Light magazine BUT you would never guess :)
Double Coconut Cake Cooking spray One Tablespoon cake flour Two ¼ cups sifted cake flour 2-¼ teaspoons baking powder ½ teaspoon salt 1/3-cup butter, softened Two large eggs 1 (14 ounce) can light coconut milk 1-tablespoon vanilla extract Fluffy coconut frosting 2/3 cup flaked sweetened coconut, divided Preheat oven to 350 degrees. Coat two (9-inch) round cake pans with cooking spray; dust with one Tablespoon flour. Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into prepared pans. Sharply tap the pans once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks. Place one cake layer on a plate; spread with 1 cup fluffy coconut frosting. Sprinkle with 1/3-cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle 1/3-cup coconut over top of cake. Store cake loosely covered in the refrigerator. Yield: 14 servings. Fluffy Coconut Frosting Four large egg whites ½ teaspoon cream of tartar Dash of salt 1-cup sugar ¼ cup water ½ teaspoon vanilla extract ½ teaspoon coconut extract Place egg whites, cream of tartar, and salt in a large bowl and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook. Without stirring, until a candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts. Yield: about 4 cups |
This is a great cheesecake recipe. Very dense and tastes so good!
The Ultimate Cheesecake ¾ cup honey graham cracker crumbs ¾ cup plus 2 Tablespoons of sugar 3 Tablespoons melted unsalted butter 2-1/2 packages (8 ounces) of cream cheese, softened 3 eggs 2/3-cup sour cream 2 Tablespoons heavy cream 1/3-cup milk ½ teaspoon vanilla Mix graham cracker crumbs and 2 Tablespoons of sugar well and stir in melted butter. Press mixture into a greased 9-inch springform pan on bottom and along sides. (you may decide to double the crust recipe to make it easier to spread evenly in the pan). In a large mixing bowl, blend cream cheese and remaining sugar until smooth. Add one egg at a time, beating after each, until fluffy. Add remaining ingredients and stir until combined. Pour mixture into crust lined pan. Bake at 350 degrees F for about 50-60 minutes.Serves 10. |
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