Cake Recipes

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Rum Nut Cake Diamonds

Rum Syrup: Combine in a saucepan
1 cup sugar,
2 teaspoons grated orange peel
1/3 cup water

Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum.
6 eggs, separated 1/8 teaspoon each salt and cream of tartar 1 cup sugar 1/2 teaspoon almond extract 1/2 cup fine bread crumbs 1 teaspoon baking powder 1 teaspoon grated orange peel 2-1/2 cups ground almonds
Preheat the oven to 350°FF. First prepare the rum syrup and let cool. Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/2 cup of the sugar, beating until the meringue stands in peaks; set aside. With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored. Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks. Mix in half the nuts. Fold in the egg white meringue and remaining nuts. Turn into a buttered, floured 9 by 13-inch baking pan. Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes. While hot, pour over the cool syrup. Let cool and cut into diamonds. Makes 3 dozen.

Canadian Flapjacks

2 cup flour
1 pinch sea salt
1 1/2 cup apple juice or milk
2 tablespoon oil
2 eggs
1/2 cup honey
2 teaspoon baking powder
1 pippin apple, grated

Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best.

Bailey's Irish Cream Cheesecake

Crust:
1 1/2 pkg graham crackers; crushed
6 tblsp butter; melted
1/3 c sugar

Filling:
24 oz cream cheese; unwrapped and softened
5 jumbo eggs; separated
1 1/2 c sugar
2 envelopes knox gelatin
3 tblsp cocoa
1/2 c bailey's irish cream
1 pint whipping cream

Crust: Mix and pat into bottom and up sides of springform pan. Bake at 350 °oven for 10 minutes.
Filling: Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.

Cake Decorator's Icing

1/2 cup crisco; (1/2 to 3/4)
1/4 cup water
1 tablespoon meringue powder
1 lb box powdered sugar
1/4 cup sifted flour
1/2 teaspoon vanilla flavoring

Mix dry ingredients. Add Crisco and liquids. Mix with electric mixer until smooth and fluffy. Add food coloring if desired. Enough icing for a cake. Double recipe if more is needed for elaborate decorating.

Cake 'n Ale

2 cup light brown sugar; firmly packed
1 cup shortening
2 eggs
3 cup all-purpose flour
2 teaspoon soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
2 cup beer
1 cup chopped pecans or walnuts
2 cup chopped dates

Caramel Frosting:
1/2 cup butter; melted
1 cup dark brown sugar; firmly packed
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
2 cup powdered sugar

Cake: Cream brown sugar and shortening until smooth. Add eggs, blending well. Sift dry ingredients in a separate bowl. Add dry ingredients to creamed mixture alternately with beer, beating well after each addition. Stir in nuts and dates. Spoon batter into a well-greased and floured 10 inch tube pan. Bake at 350 for 1 hour and 15 minutes. Cool. Frost with caramel frosting, if desired.
Frosting: Combine butter and brown sugar. Cook over low heat, stirring constantly, until sugar dissolves. Add milk and bring to a boil. Remove from heat and cool slightly. Add salt, vanilla and powdered sugar. Beat to spreading consistency. Makes about 3 cups.
Yield: 10 to 12 servings.
Recipe From: Traditions A Taste of the Good Life, by the Little Rock (AR) Junior League.

Cake With Rum Glaze

1 cup chopped nuts; optional
1 box (18oz) yellow cake mix; package
1 pkg (3-3/4oz) instant pudding mix, package
4 eggs
1/2 cup oil
1/2 cup dark rum
1/2 cup water
1/4 lb butter; melted
1/4 cup water
1 cup sugar
1/2 cup rum

Grease and flour large Bundt pan. Sprinkle nuts on bottom of pan. Mix rest of ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool while making glaze.
Glaze: Boil butter, water, and sugar for 5 minutes. Remove from heat and stir in 1/2 cup rum. (Beware of STRONG vapors!)
Either (a) poke holes in bottom of cake still in pan and spoon glaze over cake. Then invert onto serving plate. OR (b) invert on serving plate, poke holes in top of cake and spoon glaze over.
Notes: If cake mix already contains pudding, omit instant pudding, use 3 eggs and 1/3 cup oil. ***Can substitute same amount of applesauce or oil replacement for oil. 1 1/2 cups or 2 cups of rum makes a stronger acke.
For best taste, wait a day to serve.

Almond Brickle Cake

1/2 cup blanched almonds -- sliced
1/3 cup sugar
1/2 cup unsalted butter
1/4 cup honey
1 tablespoon milk
1/2 cup unsalted butter -- softened
2/3 cup sugar
2 eggs
1 teaspoon almond extract
1/3 cup milk
1 3/4 cup flour
1/2 teaspoon salt
2 teaspoon baking powder

Preheat oven to 350°F.

Grease 8-inch square pan. In a small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup butter, honey and 1 tablespoon milk. Cook over medium heat until sugar melts; bring to a boil and boil for 5 minutes. Remove from heat and set aside.
Cream 1/2 cup butter and 2/3 cup sugar until light and fluffy. Add eggs, almond extract, and milk. Add 1 cup of flour, the salt and baking powder. Beat until well blended. Stir in, by hand, the remaining 3/4 cup flour. Spread batter in greased pan. Spoon almond mixture over batter and spread evenly. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
Recipe From: Ladies Home Journal- August 1991

Carrot And Cranberry Cake

3 cup sifted flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup packed light brown sugar
1 cup sugar
1 cup oil
4 eggs; beaten
1 cup whole cranberry sauce
1 cup grated carrots
1/2 cup chopped candied lemon peel

In a mixing bowl, sift together first 7 ingredients. Add brown sugar, sugar, oil, eggs and cranberry sauce and mix well. Stir in carrots and lemon peel. Pour into greased and floured tube pan. Bake at 350°F for 90 minutes, or until cake springs back when lightly touched.





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