I wish I knew what flavor you were looking for.
EASY DOES IT CHOCOLATE CAKE
2 c. flour
2 c. sugar
1/2 c. cocoa
1 tbsp. baking soda
Dash salt
2 eggs
1 tsp. vanilla
1 c. oil
1 c. buttermilk
1 c. boiling water
Mix all dry ingredients together until blended well. Then add eggs, vanilla, oil and buttermilk. Mix with electric mixer until blended (nice and smooth). Then add boiling water to mixture; blend well. Pour into well greased and floured 13';x9'; cake pan. Bake at 350 degrees for 40 to 45 minutes.Is there any easy recipes for making cakes?
Buy a box. Follow the ingrediants, do the icing really nice and smooth. Even add some decoration. Most will never know the difference if homemade or box made. I wish I could do one home made, but to me, it is risky and hard. I do not have any one to try on. Good luck though if you successfully make one.Is there any easy recipes for making cakes?
take equal quantities by weight of self rising flour,eggs,castor sugar,Whip the eggs and hand blend them together adding a cupfull of cocoa powder some cut up nuts and some dried fruit,also some baking powder.Preheat oven to 225deg. and bake for 50 minutes.Check if cake is done by inserting a toothpick and it shd come out clean.Enjoy n think of me.
Versunkener apple cake. It is really easy. Find it at the site below.
CARROT CAKE
1 1/4 cup oil
2 cups sugar
4 eggs
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups grated carrots
1 1lb can crushed pineapple
1 cup chopped nuts
Mix all ingredients and blend til smooth. Pour into big rectangular pan or 3 layers. Bake at 350 for 1 hour. Top with cream cheese frosting.
APPLESAUCE CAKE
2 cups flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins
1 cup hot applesauce
1 tsp baking soda
1/4 tsp groud cloves
1/2 cup chopped nuts
1/2 cup butter
1 egg
Cream butter and sugar, then sift dry ingredients. Add nuts, raisins and applesauce. Bake at 325 for 1 hour.
Mayonnaise Cake
3 cups all purpose flour
1 1/2 cups granulated sugar
2/3 cup Hershey's baking cocoa
2 1/4 tsp. baking powder
1 1/2 tsp. baking soda
1/8 tsp. salt
1 1/2 cups real mayonnaise
1 1/2 cups water
1 1/2 tsp. pure vanilla
Directions
Sift dry ingredients into large bowl, stir in mayonnaise, stir in water and vanilla.
Grease one 9';X13'; pan or two '; round pans and line with waxed paper.
Bake at 350° for 25-30 minutes or until done. Test with cake tester or toothpick. It should come our clean. Cool on wire rack. When cool , frost with a buttercream frosting.
DOUBLE CHOCOLATE DELIGHT
2 cups flour
1/2 tsp salt
2 eggs
1 1/4 cup sugar
1/2 cup shortening
1/2 cup cocoa
1 cup dark coffee (hot)
1 tsp baking soda dissolved in
1/4 cup hot water
Blend all ingredients and bake at 375.
8 x 9 pan = 30 - 35 minutes
13 x 9 x 2 pan = 30 - 35 minutes
8” = 25 - 30 minutes
9 “ = 20 - 25 minutes
15 1/2 x 10 1/2 x 1 jelly pan = 15 - 20 minutes
2 1/2 doz. cupcakes = 18 - 22 minutes
Try this link http://tipsfromruby-cakes.blogspot.com/ it has recipes for a few tasty cakes which can be easily prepared at home
Wednesday, July 28, 2010
Easy recipe of chocolate cake for just 1 serving.?
My boyfriend's birthday is coming,and i've intend to bake a chocolate cake for him,but i need an easy recipe.I would prefer the recipe not to have any milk,cream or cheese.Thanks!Easy recipe of chocolate cake for just 1 serving.?
* 2 tablespoons and 1 teaspoon all-purpose flour
* 1 tablespoon whole wheat flour
* 1/8 teaspoon baking soda
* 2 teaspoons unsweetened cocoa powder
* 2 teaspoons packed brown sugar
* 2 teaspoons vegetable oil
* 1 tablespoon water
* 2-1/4 teaspoons maple syrup
* 2 teaspoons applesauce
* 1/4 teaspoon cider vinegar
* 1/8 teaspoon vanilla extract
* 1/4 cup soy milk
* 1 tablespoon barley malt syrup
* 2 tablespoons brown rice syrup
* 1 teaspoon egg substitute
* 3/4 teaspoon water
* 1/8 (10.5 ounce) package crumbled firm silken tofu
* 1-1/2 ounces flaked coconut
* 3 tablespoons chopped pecans
* 1 teaspoon arrowroot powder
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
7. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
http://www.cookingcache.com/cat/lactose_鈥?/a>Easy recipe of chocolate cake for just 1 serving.?
Dark Chocolate Cake
';This is an elegant cake to make.';
INGREDIENTS
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Check food network.com
* 2 tablespoons and 1 teaspoon all-purpose flour
* 1 tablespoon whole wheat flour
* 1/8 teaspoon baking soda
* 2 teaspoons unsweetened cocoa powder
* 2 teaspoons packed brown sugar
* 2 teaspoons vegetable oil
* 1 tablespoon water
* 2-1/4 teaspoons maple syrup
* 2 teaspoons applesauce
* 1/4 teaspoon cider vinegar
* 1/8 teaspoon vanilla extract
* 1/4 cup soy milk
* 1 tablespoon barley malt syrup
* 2 tablespoons brown rice syrup
* 1 teaspoon egg substitute
* 3/4 teaspoon water
* 1/8 (10.5 ounce) package crumbled firm silken tofu
* 1-1/2 ounces flaked coconut
* 3 tablespoons chopped pecans
* 1 teaspoon arrowroot powder
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
2. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
3. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
5. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
6. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
7. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
http://www.cookingcache.com/cat/lactose_鈥?/a>Easy recipe of chocolate cake for just 1 serving.?
Dark Chocolate Cake
';This is an elegant cake to make.';
INGREDIENTS
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Check food network.com
I need a good Napoleon Cake recipe that is easy to make and has no chocolate. Best answer 5 stars!!!?
Napoleon Cake Recipe
Napoleons are just baked puff pastry layered with pastry cream.
I would cut rounds of puff pastry using a cake tin as a pattern...place them on a piece of parchment and bake them at 400 until puffed and golden brown, I would make at least 3 layers, maybe 4....then layer them with pastry cream between the layers....decorate with drizzle of chocolate syrup or berries or raspberry coulis or whatever.
Pastry Cream
2 陆 T flour
录 cup sugar
pinch salt
3 egg yolks
1 cup milk
1 tsp vanilla鈥r liquor
2 tsps butter
Mix dry ingredients
Beat yolks and beat into dry ingredients
add milk and whisk over low heat until bubbles break the surface鈥?and continue cooking 1 minute longer. Remove from heat and stir in butter and liquor or vanilla.
Cover with plastic wrap ( right on the surface!) and chillI need a good Napoleon Cake recipe that is easy to make and has no chocolate. Best answer 5 stars!!!?
http://foodgeeks.com/recipes/recipe/1827鈥?/a>
no chocolate in this one
Napoleons are just baked puff pastry layered with pastry cream.
I would cut rounds of puff pastry using a cake tin as a pattern...place them on a piece of parchment and bake them at 400 until puffed and golden brown, I would make at least 3 layers, maybe 4....then layer them with pastry cream between the layers....decorate with drizzle of chocolate syrup or berries or raspberry coulis or whatever.
Pastry Cream
2 陆 T flour
录 cup sugar
pinch salt
3 egg yolks
1 cup milk
1 tsp vanilla鈥r liquor
2 tsps butter
Mix dry ingredients
Beat yolks and beat into dry ingredients
add milk and whisk over low heat until bubbles break the surface鈥?and continue cooking 1 minute longer. Remove from heat and stir in butter and liquor or vanilla.
Cover with plastic wrap ( right on the surface!) and chillI need a good Napoleon Cake recipe that is easy to make and has no chocolate. Best answer 5 stars!!!?
http://foodgeeks.com/recipes/recipe/1827鈥?/a>
no chocolate in this one
Does anyone have the cheesecake recipe for Let them eat cake?
Thanks Steve G. for the recipe, but I'm looking for the cheesecake recipe that they topped with strawberries, pineapple etc.Does anyone have the cheesecake recipe for Let them eat cake?
http://www.ritterfarms.com/strawberrypin鈥?/a>
http://www.ritterfarms.com/strawberrypin鈥?/a>
Anyone have a good vegan recipe for traditional British Christmas cake?
Please don't just give web links - I'd love to hear recipes you've tried and tested yourselves and can personally vouch are good.
NB British Christmas cake is a very heavy, very rich cake made with dried fruits, alcohol and spices, cooked for several hours at a very low heat, and has unreal keeping qualities - you can keep it for several years without it going bad. I'm open to anything similar.Anyone have a good vegan recipe for traditional British Christmas cake?
Sounds interesting, I would love to see some personal recipies too : )Anyone have a good vegan recipe for traditional British Christmas cake?
You can adapt your usual recipe - or any cake recipe in fact - by substituting
Vegan margarine for butter
egg replacer for eggs
Soya milk for milk
Well then it's not ';traditional'; if it's vegan, is it?jabbawockeez mask
NB British Christmas cake is a very heavy, very rich cake made with dried fruits, alcohol and spices, cooked for several hours at a very low heat, and has unreal keeping qualities - you can keep it for several years without it going bad. I'm open to anything similar.Anyone have a good vegan recipe for traditional British Christmas cake?
Sounds interesting, I would love to see some personal recipies too : )Anyone have a good vegan recipe for traditional British Christmas cake?
You can adapt your usual recipe - or any cake recipe in fact - by substituting
Vegan margarine for butter
egg replacer for eggs
Soya milk for milk
Well then it's not ';traditional'; if it's vegan, is it?
Does anyone have a sugar free and/or lowfat recipe for red velvet cake?
I love this cake...it's my favorite. I want it to be tasty but eliminate some of the unhealthy measures...is it possible??Does anyone have a sugar free and/or lowfat recipe for red velvet cake?
Here ya go hun :) I hope it tastes great!
INGREDIENTS:
3/4 cup canola oil
3/4 cup applesauce
1 1/2 cups white sugar
2 eggs
2 1/2 cups self-rising flour
1 teaspoon baking soda
1 cup lowfat buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 fluid ounce red food coloring
1 (8 ounce) package fat free cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 cup confectioners' sugar
1/2 cup toasted, chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.
This is a Sugar Free one...
1 1/2 C vegetable oil
2 teaspoons vinegar
1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
2 eggs
1 teaspoon vanilla
8 oz. cream cheese, softened
1 C whole wheat flour
3/4 C vital wheat gluten
1/2 C almond flour
1 1/2 C Malitol
3/8 teaspoon Stevia
4 teaspoons dry unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1 stick (1/2 C) butter, softened to room temperature
8 oz. cream cheese, room temperature
1 C malitol
1/4 teaspoon Stevia
1 tablespoon heavy cream
Chocolate Drizzle:
1 oz. semi-sweet chocolate
1 tablespoon heavy creamDoes anyone have a sugar free and/or lowfat recipe for red velvet cake?
Simply substitue Splenda where the recipe calls for sugar. Also if it calls for oil, use applesauce instead.
nope sorry
Check allrecipes.com for ideas
Use Splenda instead of regular sugar.
If it calls for butter, use applesauce.
I think you should go for as much fat as possible in a cake. I mean, isn't that why we eat cake..for it to TASTE GOOD.
Here ya go hun :) I hope it tastes great!
INGREDIENTS:
3/4 cup canola oil
3/4 cup applesauce
1 1/2 cups white sugar
2 eggs
2 1/2 cups self-rising flour
1 teaspoon baking soda
1 cup lowfat buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 fluid ounce red food coloring
1 (8 ounce) package fat free cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1 cup confectioners' sugar
1/2 cup toasted, chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.
This is a Sugar Free one...
1 1/2 C vegetable oil
2 teaspoons vinegar
1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
2 eggs
1 teaspoon vanilla
8 oz. cream cheese, softened
1 C whole wheat flour
3/4 C vital wheat gluten
1/2 C almond flour
1 1/2 C Malitol
3/8 teaspoon Stevia
4 teaspoons dry unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1 stick (1/2 C) butter, softened to room temperature
8 oz. cream cheese, room temperature
1 C malitol
1/4 teaspoon Stevia
1 tablespoon heavy cream
Chocolate Drizzle:
1 oz. semi-sweet chocolate
1 tablespoon heavy creamDoes anyone have a sugar free and/or lowfat recipe for red velvet cake?
Simply substitue Splenda where the recipe calls for sugar. Also if it calls for oil, use applesauce instead.
nope sorry
Check allrecipes.com for ideas
Use Splenda instead of regular sugar.
If it calls for butter, use applesauce.
I think you should go for as much fat as possible in a cake. I mean, isn't that why we eat cake..for it to TASTE GOOD.
Sludge Cake any one have a recipe for it?
Hi i know this recipe is made with pudding and cool whip does anyone know of it??Sludge Cake any one have a recipe for it?
River-Bottom Sludge Cake
1 cup flour
2/3 cup sugar
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 Tbsp melted butter
1 tsp vanilla
Topping:
1/2 cup brown sugar
1/4 cup white sugar
3 Tbsp cocoa
1 tsp vanilla
1/4 tsp salt
1-1/4 cups boiling water
Preheat oven to 350掳.
Sift dry ingredients in the first list.
Add liquid items in first list and blend well.
Pour mixture into an 8-inch square greased glass baking dish.
Combine ingredients in second list, except water, and sprinkle evenly over 'cake' mixture.
Pour boiling water over this but do not stir.
Bake for 40 minutes.
A fudge crust will form on top, with a thick sauce underneath.
Allow to stand 15 minutes before serving.
Delicious served warm or cold, with or without whipped cream or ice cream.Sludge Cake any one have a recipe for it?
nope but i have this one and its really gooood !!!
River-Bottom Sludge Cake
1 cup flour
2/3 cup sugar
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 Tbsp melted butter
1 tsp vanilla
Topping:
1/2 cup brown sugar
1/4 cup white sugar
3 Tbsp cocoa
1 tsp vanilla
1/4 tsp salt
1-1/4 cups boiling water
Preheat oven to 350掳.
Sift dry ingredients in the first list.
Add liquid items in first list and blend well.
Pour mixture into an 8-inch square greased glass baking dish.
Combine ingredients in second list, except water, and sprinkle evenly over 'cake' mixture.
Pour boiling water over this but do not stir.
Bake for 40 minutes.
A fudge crust will form on top, with a thick sauce underneath.
Allow to stand 15 minutes before serving.
Delicious served warm or cold, with or without whipped cream or ice cream.
River-Bottom Sludge Cake
1 cup flour
2/3 cup sugar
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 Tbsp melted butter
1 tsp vanilla
Topping:
1/2 cup brown sugar
1/4 cup white sugar
3 Tbsp cocoa
1 tsp vanilla
1/4 tsp salt
1-1/4 cups boiling water
Preheat oven to 350掳.
Sift dry ingredients in the first list.
Add liquid items in first list and blend well.
Pour mixture into an 8-inch square greased glass baking dish.
Combine ingredients in second list, except water, and sprinkle evenly over 'cake' mixture.
Pour boiling water over this but do not stir.
Bake for 40 minutes.
A fudge crust will form on top, with a thick sauce underneath.
Allow to stand 15 minutes before serving.
Delicious served warm or cold, with or without whipped cream or ice cream.Sludge Cake any one have a recipe for it?
nope but i have this one and its really gooood !!!
River-Bottom Sludge Cake
1 cup flour
2/3 cup sugar
3 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 Tbsp melted butter
1 tsp vanilla
Topping:
1/2 cup brown sugar
1/4 cup white sugar
3 Tbsp cocoa
1 tsp vanilla
1/4 tsp salt
1-1/4 cups boiling water
Preheat oven to 350掳.
Sift dry ingredients in the first list.
Add liquid items in first list and blend well.
Pour mixture into an 8-inch square greased glass baking dish.
Combine ingredients in second list, except water, and sprinkle evenly over 'cake' mixture.
Pour boiling water over this but do not stir.
Bake for 40 minutes.
A fudge crust will form on top, with a thick sauce underneath.
Allow to stand 15 minutes before serving.
Delicious served warm or cold, with or without whipped cream or ice cream.
Does anyone have the recipe for carrot cake?
Carrot Cake
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:12 to 16 servings
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350掳F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.Does anyone have the recipe for carrot cake?
no sorry but try www.recipes.comDoes anyone have the recipe for carrot cake?
Here is a link at Allrecipes .com for the Best Carrot Cake Ever that has gotten a lot of ratings. Good luck!
Carrot Cake
This is a very moist cake. Everyone loves it!
1 Cake 1陆 hours 30 min prep
Cake
1 cup raisins
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup melted butter, , slightly cooled
1/2 cup milk
2 cups dark brown sugar
2 teaspoons vanilla
8 ounces crushed pineapple
4 cups grated carrots
1 cup chopped walnuts
1 cup grated coconut
Frosting
1/2 cup butter, softened
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners' sugar
For cake---------------.
Put raisins in a bowl and cover with boiling water.
Pre-heat oven to 350 degrees.
Grease and flour a 9'; x 13'; cake pan.
Sift flour, soda, cinnamon and salt together.
Beat eggs, butter, milk, sugar and vanilla together.
Drain water from raisins with a sieve.
Add egg mixture to dry ingredients and mix well.
Stir in pineapple, carrots, walnuts, coconuts and raisins and mix.
Pour into pan and bake for about one hour or until a toothpick comes out clean.
Allow to cool for 20 minutes before removing from pan.
Cool completely before Icing.
For frosting----------------.
Beat butter and cream cheese.
Add vanilla and sugar and blend well.
Here's the recipe I use:
Carrot Cake
3 eggs
1/2 cup oil
2 cups plain flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon cinnamon
3 cups grated carrot
1/2 cup chopped walnuts
1 teaspoon grated orange rind
3/4 cup crushed pineapple
Beat eggs. Stir in oil. Sift flour, sugar,baking soda and cinnamon into mixture and combine. Fold in carrots, walnuts, orange rind and pineapple. Spoon into a greased and lined tin. Bake at 180oC for 40mins. Leave in tin for 10mins before turning onto a wire rack. When cold ice with cream Cheese icing.
Cream Cheese Icing
2 tablespoons butter
1/4 cup cream cheese
1 cup icing sugar
1/2 teaspoon grated lemon rind
Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind. Beat well to combine.
Carrot Cake VIII
INGREDIENTS
* 1 pound carrots
* 2 cups white sugar
* 1 (8 ounce) can crushed pineapple with juice
* 3/4 cup vegetable oil
* 1/2 cup unsweetened applesauce
* 4 eggs
* 1 tablespoon vanilla extract
* 1/2 cup flaked coconut
* 1/2 cup chopped walnuts
* 1/2 cup raisins
* 1 1/2 tablespoons pumpkin pie spice
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 cups all-purpose flour
*
* 1 (8 ounce) package cream cheese
* 3 tablespoons unsalted butter, softened
* 1 1/2 cups confectioners' sugar
* 1 1/2 teaspoons orange zest
* 1 tablespoon fresh orange juice
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
3. Grate carrots (to make 3 cups). Set aside.
4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.
Prep Time:20 min
Start to Finish:1 hr 5 min
Makes:12 to 16 servings
Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350掳F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.Does anyone have the recipe for carrot cake?
no sorry but try www.recipes.comDoes anyone have the recipe for carrot cake?
Here is a link at Allrecipes .com for the Best Carrot Cake Ever that has gotten a lot of ratings. Good luck!
Carrot Cake
This is a very moist cake. Everyone loves it!
1 Cake 1陆 hours 30 min prep
Cake
1 cup raisins
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup melted butter, , slightly cooled
1/2 cup milk
2 cups dark brown sugar
2 teaspoons vanilla
8 ounces crushed pineapple
4 cups grated carrots
1 cup chopped walnuts
1 cup grated coconut
Frosting
1/2 cup butter, softened
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners' sugar
For cake---------------.
Put raisins in a bowl and cover with boiling water.
Pre-heat oven to 350 degrees.
Grease and flour a 9'; x 13'; cake pan.
Sift flour, soda, cinnamon and salt together.
Beat eggs, butter, milk, sugar and vanilla together.
Drain water from raisins with a sieve.
Add egg mixture to dry ingredients and mix well.
Stir in pineapple, carrots, walnuts, coconuts and raisins and mix.
Pour into pan and bake for about one hour or until a toothpick comes out clean.
Allow to cool for 20 minutes before removing from pan.
Cool completely before Icing.
For frosting----------------.
Beat butter and cream cheese.
Add vanilla and sugar and blend well.
Here's the recipe I use:
Carrot Cake
3 eggs
1/2 cup oil
2 cups plain flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon cinnamon
3 cups grated carrot
1/2 cup chopped walnuts
1 teaspoon grated orange rind
3/4 cup crushed pineapple
Beat eggs. Stir in oil. Sift flour, sugar,baking soda and cinnamon into mixture and combine. Fold in carrots, walnuts, orange rind and pineapple. Spoon into a greased and lined tin. Bake at 180oC for 40mins. Leave in tin for 10mins before turning onto a wire rack. When cold ice with cream Cheese icing.
Cream Cheese Icing
2 tablespoons butter
1/4 cup cream cheese
1 cup icing sugar
1/2 teaspoon grated lemon rind
Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind. Beat well to combine.
Carrot Cake VIII
INGREDIENTS
* 1 pound carrots
* 2 cups white sugar
* 1 (8 ounce) can crushed pineapple with juice
* 3/4 cup vegetable oil
* 1/2 cup unsweetened applesauce
* 4 eggs
* 1 tablespoon vanilla extract
* 1/2 cup flaked coconut
* 1/2 cup chopped walnuts
* 1/2 cup raisins
* 1 1/2 tablespoons pumpkin pie spice
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 cups all-purpose flour
*
* 1 (8 ounce) package cream cheese
* 3 tablespoons unsalted butter, softened
* 1 1/2 cups confectioners' sugar
* 1 1/2 teaspoons orange zest
* 1 tablespoon fresh orange juice
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
3. Grate carrots (to make 3 cups). Set aside.
4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.
My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
The sauce consisted of milk, cornstarch and sugar. It was served warm over chocolate cake and the leftovers were warmed up. It was also very sweet and a wonderful combination over the chocolate cake. I am hoping someone out there has the recipe. Thanks :)My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
Boiled Custard
INGREDIENTS:
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
If it is custard: you can buy it in a packet (Birds)My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
The closest thing I can think of is water mixed with powdered sugar. Just mix it to the right consistency, and heat it.
Sweet White Sauce
Ingredients:
1 oz / 25g cornflour
陆 pint / 280ml milk
1 oz / 25g sugar
Instructions:
Mix the cornflour and sugar into a paste with a little{underline 1} cold {underline}milk.
Stir in the remaining milk without heating.
Now slowly heat the sauce to simmer, stirring continuously.
Simmer very gently for five minutes.
Variations:
Rich white sauce: stir 2 oz / 50g of butter into the cooked sauce.
Brandy sauce: stir one or two tablespoons of brandy into the cooked sauce.
Chocolate sauce: Mix 1 or 2 teaspoons of cocoa or gluten free drinking chocolate with the cornflour before adding the cold milk. Add an extra ounce of sugar.
A thick chocolate sauce can be served hot or cold on its own or with bananas as a pudding.
Egg custard: Beat two eggs into the cold mixture before heating. Heat the custard over a very low flame, stirring continuously while it thickens. Do not let it boil but keep it warm for three minutes over the heat. It can be easier to place the pan of custard over another pan of boiling water while it is being heated. It must still be stirred all the time.
Note that the eggs are not fully cooked in egg custard.
warm water mixed with confectioners sugar (homemade icing) also good for sweet rolls
In a saucepan, mix 1/2 c. sugar with 1-3 T. corn starch (depending on how thick you want the sauce). Add 1 c. hot water and cook over medium heat, stirring constantly, to thicken (2-3 minutes). Remove from heat and add 2 T. butter, 1 t. vanilla extract and 1 t. any extract (rum, brandy or favorite flavor). Pour, while still warm, over fruitcake, plum pudding or bread pudding.
My mom calls this ';glaze';:
2 to 3 cups of powdered sugar
1 cup water
1 1/2 T cornstarch
1/2 to 3/4 c. sugar
(she serves it at room temperature and keeps it in the frig~uses it on strawberries too) She says that you can try and substitute milk for the water but be careful it could scald if you don't keep an eye on it!
There are several white sauces:
Sauce
1 cup whipping cream
1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)
1 1/2 tablespoons clear rum
Sauce
5 oz. white chocolate, chopped in small pieces
1 cup heavy cream
Sauce
1 1/2 cups whipping cream
1/4 cup powdered sugar
4 ounces white baking chocolate bar or vanilla-flavored candy coating (almond bark), cut into pieces
2 tablespoons rum
Sauce:
1/2 c. sugar
2 T corn starch (more if too thin)
1 c. milk
2 T. butter
1 t. vanilla
This is a variation of what you are looking for. It is called Creme Anglaise in French (English cream) and resembles custard.
Delicious over chocolate cake, brownies, etc
6 egg yokes
1 vanilla pod
150g caster sugar
Half a litre of full fat milk
Put milk in pan over medium heat
Split vanilla pod in lengthways with a sharp knife
Put pod in pan with milk
Bring milk to the boil
Break the eggs and separate yokes / whites
Put yokes in a bowl
Add the sugar
Mix well with an electric beater
Add half the boiled milk
Continue mixing
Put this mixture back into the pan with the rest of the milk
On low heat, cook the mixture slowly while stirring constantly until it thickens
Do not boil
Enjoy!
my grand mother made that too she just called it icing, homemade
im not sure how she made it
i thought it had confection sugar?
My mother made it is called icing homemade and let me tell you it is not that good to me and see ya later my mom's coming.
Boiled Custard
INGREDIENTS:
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
If it is custard: you can buy it in a packet (Birds)My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
The closest thing I can think of is water mixed with powdered sugar. Just mix it to the right consistency, and heat it.
Sweet White Sauce
Ingredients:
1 oz / 25g cornflour
陆 pint / 280ml milk
1 oz / 25g sugar
Instructions:
Mix the cornflour and sugar into a paste with a little{underline 1} cold {underline}milk.
Stir in the remaining milk without heating.
Now slowly heat the sauce to simmer, stirring continuously.
Simmer very gently for five minutes.
Variations:
Rich white sauce: stir 2 oz / 50g of butter into the cooked sauce.
Brandy sauce: stir one or two tablespoons of brandy into the cooked sauce.
Chocolate sauce: Mix 1 or 2 teaspoons of cocoa or gluten free drinking chocolate with the cornflour before adding the cold milk. Add an extra ounce of sugar.
A thick chocolate sauce can be served hot or cold on its own or with bananas as a pudding.
Egg custard: Beat two eggs into the cold mixture before heating. Heat the custard over a very low flame, stirring continuously while it thickens. Do not let it boil but keep it warm for three minutes over the heat. It can be easier to place the pan of custard over another pan of boiling water while it is being heated. It must still be stirred all the time.
Note that the eggs are not fully cooked in egg custard.
warm water mixed with confectioners sugar (homemade icing) also good for sweet rolls
In a saucepan, mix 1/2 c. sugar with 1-3 T. corn starch (depending on how thick you want the sauce). Add 1 c. hot water and cook over medium heat, stirring constantly, to thicken (2-3 minutes). Remove from heat and add 2 T. butter, 1 t. vanilla extract and 1 t. any extract (rum, brandy or favorite flavor). Pour, while still warm, over fruitcake, plum pudding or bread pudding.
My mom calls this ';glaze';:
2 to 3 cups of powdered sugar
1 cup water
1 1/2 T cornstarch
1/2 to 3/4 c. sugar
(she serves it at room temperature and keeps it in the frig~uses it on strawberries too) She says that you can try and substitute milk for the water but be careful it could scald if you don't keep an eye on it!
There are several white sauces:
Sauce
1 cup whipping cream
1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)
1 1/2 tablespoons clear rum
Sauce
5 oz. white chocolate, chopped in small pieces
1 cup heavy cream
Sauce
1 1/2 cups whipping cream
1/4 cup powdered sugar
4 ounces white baking chocolate bar or vanilla-flavored candy coating (almond bark), cut into pieces
2 tablespoons rum
Sauce:
1/2 c. sugar
2 T corn starch (more if too thin)
1 c. milk
2 T. butter
1 t. vanilla
This is a variation of what you are looking for. It is called Creme Anglaise in French (English cream) and resembles custard.
Delicious over chocolate cake, brownies, etc
6 egg yokes
1 vanilla pod
150g caster sugar
Half a litre of full fat milk
Put milk in pan over medium heat
Split vanilla pod in lengthways with a sharp knife
Put pod in pan with milk
Bring milk to the boil
Break the eggs and separate yokes / whites
Put yokes in a bowl
Add the sugar
Mix well with an electric beater
Add half the boiled milk
Continue mixing
Put this mixture back into the pan with the rest of the milk
On low heat, cook the mixture slowly while stirring constantly until it thickens
Do not boil
Enjoy!
my grand mother made that too she just called it icing, homemade
im not sure how she made it
i thought it had confection sugar?
My mother made it is called icing homemade and let me tell you it is not that good to me and see ya later my mom's coming.
I am lookijg for a recipe for ice cream cake............It is made with a bottom of ritz crackers?
It has vanilla ice cream and coconut in it.I am lookijg for a recipe for ice cream cake............It is made with a bottom of ritz crackers?
Here's what I found online. It doesn't call for fresh coconut, but I don't see why you couldn't top it off with some if you want.
COCONUT ICE CREAM RECIPE
Coconut Ice Cream
60 Ritz crackers
1 stick margarine
1/2 gal. vanilla ice cream
1 1/2 c. milk
2 pkgs. Jello instant coconut cream
pudding
Crush and roll fine crackers. Place in bottom of 9 x 13 inch dish. (Save out 1/2 cup crackers.) Drizzle 1 stick of melted margarine over crumbs. Soften ice cream and mix with milk. Add pudding. When mixed spread over crumbs. Sprinkle 1/2 cup crumbs on top. Place in refrigerator to set. (This makes a lot - can be cut in half.)I am lookijg for a recipe for ice cream cake............It is made with a bottom of ritz crackers?
I'd try searching at www.allrecipes.com
If your creative just follow the basic directions and add your preferred ingredients.
Here's what I found online. It doesn't call for fresh coconut, but I don't see why you couldn't top it off with some if you want.
COCONUT ICE CREAM RECIPE
Coconut Ice Cream
60 Ritz crackers
1 stick margarine
1/2 gal. vanilla ice cream
1 1/2 c. milk
2 pkgs. Jello instant coconut cream
pudding
Crush and roll fine crackers. Place in bottom of 9 x 13 inch dish. (Save out 1/2 cup crackers.) Drizzle 1 stick of melted margarine over crumbs. Soften ice cream and mix with milk. Add pudding. When mixed spread over crumbs. Sprinkle 1/2 cup crumbs on top. Place in refrigerator to set. (This makes a lot - can be cut in half.)I am lookijg for a recipe for ice cream cake............It is made with a bottom of ritz crackers?
I'd try searching at www.allrecipes.com
If your creative just follow the basic directions and add your preferred ingredients.
Does anyone know a good recipe for camomile/chamomile cake, bread or loaf using camomile tea bags?
here it is..
Strawberry Chamomile Cake
Prep Time: Prep Time: Approx. 4.5 hours
Cook Time: Approx. 30 minutes
Serving Size: Depends on how big you slice it. :)
Ingredients
脗陆 cup pureed strawberries (fresh or defrosted frozen)
脗戮 cup double strength chamomile tea (need 2 tsp. chamomile tea per cup of water)
1 angel food cake mix
Directions
Pureed Strawberries:
In a food processor, puree enough strawberries to form 脗陆 cup.
Brewing Tea:
Boil water. Brew 2 tsp. chamomile tea in 1 cup of water for 7 minutes. Strain and reserve 脗戮 cup of tea for recipe. (Use remaining tea for Chamomile Icing listed below, if desired.)
1. Mix 脗戮 cup chamomile tea and 脗陆 cup pureed strawberries in small bowl and refrigerate for at least 4 hours or until chilled
2. Use chilled chamomile-strawberry tea in place of liquids called for in the mix and prepare cake mix according to instructions.
Serving Suggestions:
Top with sifted powdered sugar or sliced fresh strawberries and whipped cream.
Or
Top with a Chamomile Glaze.
Serve with chamomile tea.
Chamomile Glaze:
2 cups of sifted powdered sugar (sift before measuring)
1脗陆 tablespoons softened butter
脗陆 teaspoon vanilla extract
脗录 teaspoon salt
3-4 tablespoons double-strength chamomile tea
1. Combine powdered sugar, softened butter, vanilla extract, salt, and 3 tablespoons of the tea in a small mixing bowl.
2. Stir until smooth and well blended.
3. Adjust, using remaining tea or more powdered sugar, for spreading consistency if necessary.
4. Spread icing or drizzle on cooled angel food cake.Does anyone know a good recipe for camomile/chamomile cake, bread or loaf using camomile tea bags?
You can make camomile cake? and bread? well... to make bread, just make ordinary bread and add some camomile tea before you cook it... Might work, but I'm just guessing.Does anyone know a good recipe for camomile/chamomile cake, bread or loaf using camomile tea bags?
Covenstead Bread
3/4 cup strongly brewed camomile tea
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2 1/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Brew tea and let steep for about 20 minutes, then pour into a saucepan and bring up to slow simmer.. To the tea, add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, spices, and fold into the hot honey mixture. Turn the butter into a well greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.) Best eaten the following day. The flavor improves greatly.jabbawockeez mask
Strawberry Chamomile Cake
Prep Time: Prep Time: Approx. 4.5 hours
Cook Time: Approx. 30 minutes
Serving Size: Depends on how big you slice it. :)
Ingredients
脗陆 cup pureed strawberries (fresh or defrosted frozen)
脗戮 cup double strength chamomile tea (need 2 tsp. chamomile tea per cup of water)
1 angel food cake mix
Directions
Pureed Strawberries:
In a food processor, puree enough strawberries to form 脗陆 cup.
Brewing Tea:
Boil water. Brew 2 tsp. chamomile tea in 1 cup of water for 7 minutes. Strain and reserve 脗戮 cup of tea for recipe. (Use remaining tea for Chamomile Icing listed below, if desired.)
1. Mix 脗戮 cup chamomile tea and 脗陆 cup pureed strawberries in small bowl and refrigerate for at least 4 hours or until chilled
2. Use chilled chamomile-strawberry tea in place of liquids called for in the mix and prepare cake mix according to instructions.
Serving Suggestions:
Top with sifted powdered sugar or sliced fresh strawberries and whipped cream.
Or
Top with a Chamomile Glaze.
Serve with chamomile tea.
Chamomile Glaze:
2 cups of sifted powdered sugar (sift before measuring)
1脗陆 tablespoons softened butter
脗陆 teaspoon vanilla extract
脗录 teaspoon salt
3-4 tablespoons double-strength chamomile tea
1. Combine powdered sugar, softened butter, vanilla extract, salt, and 3 tablespoons of the tea in a small mixing bowl.
2. Stir until smooth and well blended.
3. Adjust, using remaining tea or more powdered sugar, for spreading consistency if necessary.
4. Spread icing or drizzle on cooled angel food cake.Does anyone know a good recipe for camomile/chamomile cake, bread or loaf using camomile tea bags?
You can make camomile cake? and bread? well... to make bread, just make ordinary bread and add some camomile tea before you cook it... Might work, but I'm just guessing.Does anyone know a good recipe for camomile/chamomile cake, bread or loaf using camomile tea bags?
Covenstead Bread
3/4 cup strongly brewed camomile tea
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2 1/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Brew tea and let steep for about 20 minutes, then pour into a saucepan and bring up to slow simmer.. To the tea, add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, spices, and fold into the hot honey mixture. Turn the butter into a well greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.) Best eaten the following day. The flavor improves greatly.
Best chocolate cake recipe.?
My culinary arts project is to make a great dessert. My whole group loves chocolate cake . Whoever's group makes the best cake gets to bake a cake for the parent teacher tea. We really want to win. We know that our Culinary teacher loves rich moist gooey chocolatey type cakes. Any ideas? Help appreciated.Best chocolate cake recipe.?
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Best chocolate cake recipe.?
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
Bake for 5 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half, invert and remove from pan. You can top with a dusting of powdered sugar if desired.
i tried this and it's good!!!. a lot of factors will determine the success in whatever you're baking or cooking. for example your oven. ovens aren't all the same. you must have an oven thermometer so you know the temperature inside. if you live in higher alitude you may need to readjust the temperature of the oven. try not peek because you lose heat and may set you back a good 10 minutes. so you need to use the timer and check it once. use ingredients in room temperature. i hope i'm able to help you. happy baking
The crazy chocolate cake recipe, but change the vegetable oil for olive oil, and change the white vinegar for balsamic... small changes but it is the most amazing cake ever... and better yet, it is vegan!!!
My Aunt's Chocolate Cake is great; but doesn't have all the gooey's as the recipe after it does.
You could always incorporate the Chocolate Mousse filling into it, even use the Ganache Recipe for the top of the cake. Good Luck.
TONI's CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.
HERSHEY'S Lavish Chocolate Cake
Ingredients:
1-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
Dash salt
1/2 cup (1 stick) butter
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE GANACHE(recipe follows)
COCOA MOUSSE FILLING(recipe follows)
2 to 4 tablespoons seedless black raspberry preserves
Sweetened whipped cream
Fresh raspberries(optional)
Additional HERSHEY'S Cocoa(optional)
Directions:
1. Heat oven to 350掳F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.
4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.
5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. 12 servings.
CHOCOLATE MOUSSE FILLING
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.
CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours.
http://www.hersheys.com/recipes/recipes/鈥?/a>
Crazy Chocolate Cake
* 3 cups all-purpose flour
* 2 cups white sugar
* 5/8 cup unsweetened cocoa powder
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon vanilla extract
* 2 cups cold water
* 2 teaspoons distilled white vinegar
* 2/3 cup vegetable oil
1. Mix all ingredients right in a 9 x 13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
3 cups flour---2 cups sugar---6 tbsp. of cocoa---1 tsp. salt---2 tsp. baking soda----------make a well and add; 2 tsp. vanilla 2/3 cup oil-- 2 tbsp. vinegar-----------pour 2 cups of cold water over all and mix.----9x13 pan 30-40 minutes in 350 degree oven. A very easy cake and the end results is great. Makes a great ice cream roll, cupcakes filled with cream cheese and so on.............good luck
1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 cup milk
1 tablespoon vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter or margarine
4 tablespoons milk
3 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
Mix well.
Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
Bring to rolling boil.
Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
Beat until smooth.
Spread on cooled cake.
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Best chocolate cake recipe.?
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup Bundt pan.
Bake for 5 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half, invert and remove from pan. You can top with a dusting of powdered sugar if desired.
i tried this and it's good!!!. a lot of factors will determine the success in whatever you're baking or cooking. for example your oven. ovens aren't all the same. you must have an oven thermometer so you know the temperature inside. if you live in higher alitude you may need to readjust the temperature of the oven. try not peek because you lose heat and may set you back a good 10 minutes. so you need to use the timer and check it once. use ingredients in room temperature. i hope i'm able to help you. happy baking
The crazy chocolate cake recipe, but change the vegetable oil for olive oil, and change the white vinegar for balsamic... small changes but it is the most amazing cake ever... and better yet, it is vegan!!!
My Aunt's Chocolate Cake is great; but doesn't have all the gooey's as the recipe after it does.
You could always incorporate the Chocolate Mousse filling into it, even use the Ganache Recipe for the top of the cake. Good Luck.
TONI's CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.
HERSHEY'S Lavish Chocolate Cake
Ingredients:
1-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
Dash salt
1/2 cup (1 stick) butter
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE GANACHE(recipe follows)
COCOA MOUSSE FILLING(recipe follows)
2 to 4 tablespoons seedless black raspberry preserves
Sweetened whipped cream
Fresh raspberries(optional)
Additional HERSHEY'S Cocoa(optional)
Directions:
1. Heat oven to 350掳F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.
4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.
5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. 12 servings.
CHOCOLATE MOUSSE FILLING
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.
CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours.
http://www.hersheys.com/recipes/recipes/鈥?/a>
Crazy Chocolate Cake
* 3 cups all-purpose flour
* 2 cups white sugar
* 5/8 cup unsweetened cocoa powder
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1 teaspoon vanilla extract
* 2 cups cold water
* 2 teaspoons distilled white vinegar
* 2/3 cup vegetable oil
1. Mix all ingredients right in a 9 x 13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove from oven and cool. Frost with your favorite frosting.
3 cups flour---2 cups sugar---6 tbsp. of cocoa---1 tsp. salt---2 tsp. baking soda----------make a well and add; 2 tsp. vanilla 2/3 cup oil-- 2 tbsp. vinegar-----------pour 2 cups of cold water over all and mix.----9x13 pan 30-40 minutes in 350 degree oven. A very easy cake and the end results is great. Makes a great ice cream roll, cupcakes filled with cream cheese and so on.............good luck
1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 cup milk
1 tablespoon vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter or margarine
4 tablespoons milk
3 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
Mix well.
Then add: eggs, baking soda and 1 teaspoon vanilla.
Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
Bring to rolling boil.
Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
Beat until smooth.
Spread on cooled cake.
Help finding a picture and recipe of a Halloween cake?
My mom is looking for a halloween cake for my sister's birthday party. She wants it to be a forest with monsters. and obviously scary. Does anyone know a site where i can find a picture along with a recipe of a cake like this? or maybe just a picture?Help finding a picture and recipe of a Halloween cake?
Try the Wilton's website. They are the makers of a lot bakeware and decorating books.Help finding a picture and recipe of a Halloween cake?
if you go to http://jas.familyfun.go.com/recipefinder/display?id=50108 you will find a realy great resipie for a pumpkin cake :P
http://www.coolest-birthday-cakes.com/ha鈥?/a>
http://images.google.com/images?sourceid鈥?/a>
Try this one:
www.theicingonthecakespain.com
or
www.somethingcakey.co.uk
They print any picture on edible icing and you just put it on your cake! they also have recipes to!
Go to like www.womansday.com
or Google cake images
Try the Wilton's website. They are the makers of a lot bakeware and decorating books.Help finding a picture and recipe of a Halloween cake?
if you go to http://jas.familyfun.go.com/recipefinder/display?id=50108 you will find a realy great resipie for a pumpkin cake :P
http://www.coolest-birthday-cakes.com/ha鈥?/a>
http://images.google.com/images?sourceid鈥?/a>
Try this one:
www.theicingonthecakespain.com
or
www.somethingcakey.co.uk
They print any picture on edible icing and you just put it on your cake! they also have recipes to!
Go to like www.womansday.com
or Google cake images
7-up Cake Recipe?
I am looking for a 7up cake recipe that has chocolate chips at the bottom. I've searched and only come up with recipes that have pineapple or some other fruity icing or topping. My fiancee is looking for chocolate chip something or other... apparently the chocolate chips settle to the bottom so it's like an upside down cake? Any recipes? Thanks!7-up Cake Recipe?
Classic 7 UP Pound Cake
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving/////////////////////////////////鈥?br>
chocolate chip version
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Not the one? See other 7-UP Chocolate Chip Pound Cake Recipes
Oven Cakes
United States Cakes
Easter Cakes
Low Sodium Cakes
Grains Cakes
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.7-up Cake Recipe?
http://www.recipezaar.com/37126 try that and see if it helps you
7 Up Cake
2 sticks of butter
1 stick of margarine
3 cups of sugar
3 heaping cups of flour
5 eggs
1 tsp. vanilla
1 tsp. lemon extract
1 cup 7 up
Cream together 2 sticks of butter, 1 stick of margarine and 3
cups of sugar. Alternately add, in small amounts 3 heaping cups
of flour and 5 eggs. Beat well after each addition, Add 1 tsp. vanilla,
1 tsp. lemon extract and 1 cup 7 up
Bake in a well greased and floured large bundt pan at 300 for 1
hour and 15 minutes or longer until done.
never heard of it sounds soo good
Try this one it is my kids favorite hope its the one you wanted.
50 min 10 min prep
Change to: servings US Metric
1 yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
4 eggs
3/4 cup vegetable oil
10 ounces 7-Up soda
topping
2 eggs
1 1/2 cups sugar
1 tablespoon flour
1/2 cup butter
1 (4 ounce) can crushed pineapple
1 cup shredded coconut
Not the one? See other 7up Cake Recipes
%26lt; 60 mins Cakes
Kid Pleaser Cakes
Mix everything except 7up in large bowl beat until light and fluffy.
Add 7 up, mix on low speed until blended.
Put into lightly greased 9 x 13 pan.
Bake at 350* for 40 minutes or until toothpick comes out clean.
Cover immediately with topping.
topping: in saucepan over medium heat beat 2 eggs with fork.
Add sugar, flour, butter, pineapple and juice.
Stir constantly until thick.
Add coconut.
Prick warm cake with fork and pour topping over.
Here ya go:
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
ewwwww
Classic 7 UP Pound Cake
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving/////////////////////////////////鈥?br>
chocolate chip version
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Not the one? See other 7-UP Chocolate Chip Pound Cake Recipes
Oven Cakes
United States Cakes
Easter Cakes
Low Sodium Cakes
Grains Cakes
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.7-up Cake Recipe?
http://www.recipezaar.com/37126 try that and see if it helps you
7 Up Cake
2 sticks of butter
1 stick of margarine
3 cups of sugar
3 heaping cups of flour
5 eggs
1 tsp. vanilla
1 tsp. lemon extract
1 cup 7 up
Cream together 2 sticks of butter, 1 stick of margarine and 3
cups of sugar. Alternately add, in small amounts 3 heaping cups
of flour and 5 eggs. Beat well after each addition, Add 1 tsp. vanilla,
1 tsp. lemon extract and 1 cup 7 up
Bake in a well greased and floured large bundt pan at 300 for 1
hour and 15 minutes or longer until done.
never heard of it sounds soo good
Try this one it is my kids favorite hope its the one you wanted.
50 min 10 min prep
Change to: servings US Metric
1 yellow cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
4 eggs
3/4 cup vegetable oil
10 ounces 7-Up soda
topping
2 eggs
1 1/2 cups sugar
1 tablespoon flour
1/2 cup butter
1 (4 ounce) can crushed pineapple
1 cup shredded coconut
Not the one? See other 7up Cake Recipes
%26lt; 60 mins Cakes
Kid Pleaser Cakes
Mix everything except 7up in large bowl beat until light and fluffy.
Add 7 up, mix on low speed until blended.
Put into lightly greased 9 x 13 pan.
Bake at 350* for 40 minutes or until toothpick comes out clean.
Cover immediately with topping.
topping: in saucepan over medium heat beat 2 eggs with fork.
Add sugar, flour, butter, pineapple and juice.
Stir constantly until thick.
Add coconut.
Prick warm cake with fork and pour topping over.
Here ya go:
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
ewwwww
What is a really good and moist WHITE cake recipe?
http://allrecipes.com/Recipe/Heavenly-Wh鈥?/a>
That cake is GREAT!! I made it the first time I tried to make a cake from scratch, and it took me about an hour and a half because i was beating by hand, so if you have a mixer, go for it!! It's delicious!What is a really good and moist WHITE cake recipe?
Velvet Crumb Cake
1 陆 cup biscuit mix
陆 cup sugar
1 egg
陆 cup cold water or milk
2 Tbls shortening
1 tsp vanilla
Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed 陆 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.
2 Tbls butter
录 cup brown sugar
And canned , or fresh pineapple
Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto plate so that brown sugar mixture will run down sides of cake.What is a really good and moist WHITE cake recipe?
Heavenly White Cake
http://allrecipes.com/Recipe/Heavenly-Wh鈥?/a>
Classic White Cake w/Buttercream Frosting
http://bakingbites.com/2005/04/cooking-s鈥?/a>
or...
if you're in a hurry, take any white cake mix ( I like Pillsbury or Duncan Hines mixes with the pudding included, but not necessary) I replace the oil in the recipe with the same amount of applesauce. A lot healthier, and if you don't tell anyone, they won't be able to tell! Gives you a really moist cake.
HOLY MOLY. A co-worker told me about this and I have never made cake the same. (Heads up...this recipe only works for cake...NOT cupcakes.) Its low-cal too!
White cake mix
1 diet sprite
pkg cool whip...if you want frosting
MIX and cook as directed on the package. The carbination from the soda causes the cake to rise and it is super moist! Cover with cool whip.
You can do this with ANY cake mix. Try choc. mix with a diet cherry soda. Delicious combos! Cook and Discover!
Try going to FOODTV.COM for recipes. It is the food network site. They have more recipes than you will ever need.
Add mayo instead of oil!
That cake is GREAT!! I made it the first time I tried to make a cake from scratch, and it took me about an hour and a half because i was beating by hand, so if you have a mixer, go for it!! It's delicious!What is a really good and moist WHITE cake recipe?
Velvet Crumb Cake
1 陆 cup biscuit mix
陆 cup sugar
1 egg
陆 cup cold water or milk
2 Tbls shortening
1 tsp vanilla
Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed 陆 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.
2 Tbls butter
录 cup brown sugar
And canned , or fresh pineapple
Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto plate so that brown sugar mixture will run down sides of cake.What is a really good and moist WHITE cake recipe?
Heavenly White Cake
http://allrecipes.com/Recipe/Heavenly-Wh鈥?/a>
Classic White Cake w/Buttercream Frosting
http://bakingbites.com/2005/04/cooking-s鈥?/a>
or...
if you're in a hurry, take any white cake mix ( I like Pillsbury or Duncan Hines mixes with the pudding included, but not necessary) I replace the oil in the recipe with the same amount of applesauce. A lot healthier, and if you don't tell anyone, they won't be able to tell! Gives you a really moist cake.
HOLY MOLY. A co-worker told me about this and I have never made cake the same. (Heads up...this recipe only works for cake...NOT cupcakes.) Its low-cal too!
White cake mix
1 diet sprite
pkg cool whip...if you want frosting
MIX and cook as directed on the package. The carbination from the soda causes the cake to rise and it is super moist! Cover with cool whip.
You can do this with ANY cake mix. Try choc. mix with a diet cherry soda. Delicious combos! Cook and Discover!
Try going to FOODTV.COM for recipes. It is the food network site. They have more recipes than you will ever need.
Add mayo instead of oil!
Can anyone share a really easy but tasty cake recipe?
I'm not too good at baking but would like to start improving...starting with some simple but tasty cakes!Can anyone share a really easy but tasty cake recipe?
鈾︹櫐Easy to make throw together CAke鈾︹櫐
You''r gonna need:
Large mixing bowl
electric mixer (or wooden spoon + strong arm)
2 cake tins (about 8 inches but it dosent matter)
measuring spoons
scales
skewer
You'll also ned theese
6oz soft margarine
6oz castor sugar
6oz self raising flour
3 eggs
1.5 teaspoons baking powder
2 tablespoons cold water
0.5 teaspoons vanilla essence
How to do it
1. Throw all the ingredients together into the mixing bowl (see - nice and easy)
2. Mix together untill smooth texture with no lumps
3. Put them into each tin evenly
4. Place in a hot oven at around 180 degrees C for 25 minutes
5. Check they are cooked by poking a skewer into them - if it comes out clean they are done
6. This easy cake can then be stuck together with jam and cream - yummy! Decorate as you wish, for example we have mini eggs at easter time - double yummy!
Change's
* Use only 5oz of flour and replace the vanilla with 1oz of cocoa powder for a chocolate cake
* Add cherries or mixed dried fruit
* Use a cake tray with paper cases to create around 24-30 mini cakes
This is a basic sponge cake but it is delicious. It can be heated up with custard as a desert or fancily decorated as a birthday cake - any way you make it is tastes great and is so so easyCan anyone share a really easy but tasty cake recipe?
cakes by their nature are not that simple but are always tasty. Baking is by paying close attention to details and watching the clock, you get a good product.
http://www.recipezaar.com and go for the Banana Cake listings. All are excellent. You can change the banana to any ripe fruit in season!!! Just remembering that 3 medium to large bananas is about equal to a cup.
Enjoy and experiment!!! you can have loads of fun!!
This is a small cake that my grandmother would whip up, at a moment's notice:
GRAM'S APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB baking powder
1 TB butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples (peeled %26amp; sliced)
dash of cinnamon
Beat first 6 ingredients well. Pour into greased square pan and top with apples; Dot with some more butter and sprinkle with cinnamon %26amp; sugar. Bake at 350 for 30-50 min until done (stick a toothpick in center; if it comes out clean, it's done) ..... You can substitute any fresh fruit on top (peaches, apricots, nectarines, pears)
Sour Cream Pound Cake
1 Cup butter (2 sticks)
3 Cups sugar
6 eggs
1 Tbsp. vanilla %26amp; 1 Tbsp. Lemon juice
8 oz Sour Cream
3 Cups flour
录 tsp baking soda
Beat butter and sugar until fluffy. Add eggs one at a time and beat well after each one. Add vanilla and lemon juice, stir in sour cream. Combine flour and soda together, add to batter and mix just until incorporated. Put in greased and floured tube pan. Bake at 350掳F for one hour check with toothpick to make sure its done.
try this recipe its for banana cake and it is GORGEOUS (I love it and i dont like bananas!)
http://www.cookuk.co.uk/cake/banana-cake鈥?/a>
MMmmmm - delicious!
鈾︹櫐Easy to make throw together CAke鈾︹櫐
You''r gonna need:
Large mixing bowl
electric mixer (or wooden spoon + strong arm)
2 cake tins (about 8 inches but it dosent matter)
measuring spoons
scales
skewer
You'll also ned theese
6oz soft margarine
6oz castor sugar
6oz self raising flour
3 eggs
1.5 teaspoons baking powder
2 tablespoons cold water
0.5 teaspoons vanilla essence
How to do it
1. Throw all the ingredients together into the mixing bowl (see - nice and easy)
2. Mix together untill smooth texture with no lumps
3. Put them into each tin evenly
4. Place in a hot oven at around 180 degrees C for 25 minutes
5. Check they are cooked by poking a skewer into them - if it comes out clean they are done
6. This easy cake can then be stuck together with jam and cream - yummy! Decorate as you wish, for example we have mini eggs at easter time - double yummy!
Change's
* Use only 5oz of flour and replace the vanilla with 1oz of cocoa powder for a chocolate cake
* Add cherries or mixed dried fruit
* Use a cake tray with paper cases to create around 24-30 mini cakes
This is a basic sponge cake but it is delicious. It can be heated up with custard as a desert or fancily decorated as a birthday cake - any way you make it is tastes great and is so so easyCan anyone share a really easy but tasty cake recipe?
cakes by their nature are not that simple but are always tasty. Baking is by paying close attention to details and watching the clock, you get a good product.
http://www.recipezaar.com and go for the Banana Cake listings. All are excellent. You can change the banana to any ripe fruit in season!!! Just remembering that 3 medium to large bananas is about equal to a cup.
Enjoy and experiment!!! you can have loads of fun!!
This is a small cake that my grandmother would whip up, at a moment's notice:
GRAM'S APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB baking powder
1 TB butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples (peeled %26amp; sliced)
dash of cinnamon
Beat first 6 ingredients well. Pour into greased square pan and top with apples; Dot with some more butter and sprinkle with cinnamon %26amp; sugar. Bake at 350 for 30-50 min until done (stick a toothpick in center; if it comes out clean, it's done) ..... You can substitute any fresh fruit on top (peaches, apricots, nectarines, pears)
Sour Cream Pound Cake
1 Cup butter (2 sticks)
3 Cups sugar
6 eggs
1 Tbsp. vanilla %26amp; 1 Tbsp. Lemon juice
8 oz Sour Cream
3 Cups flour
录 tsp baking soda
Beat butter and sugar until fluffy. Add eggs one at a time and beat well after each one. Add vanilla and lemon juice, stir in sour cream. Combine flour and soda together, add to batter and mix just until incorporated. Put in greased and floured tube pan. Bake at 350掳F for one hour check with toothpick to make sure its done.
try this recipe its for banana cake and it is GORGEOUS (I love it and i dont like bananas!)
http://www.cookuk.co.uk/cake/banana-cake鈥?/a>
MMmmmm - delicious!
Has anybody got a recipe for a 12'; sponge-cake? I'm doing the base for a wedding cake and it has to be sponge.
I've tried scaling up an 8'; recipe but it burnt outside and was uncooked in the middle. Please help.Has anybody got a recipe for a 12'; sponge-cake? I'm doing the base for a wedding cake and it has to be sponge.
Sponge Cake Recipe
4 eggs, separated
1 cup sugar
4 Tb cold water
1 cup sifted cake flour
1 tsp baking powder
Oven Temp ~ 325掳 Baking Time ~ 30 Min.
Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.
Bake. Cool completely and invert onto cake platter.
**************************************鈥?br>
6 eggs
1 1/2 cups sugar
pinch of salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup pineapple or orange juice
Oven Temp ~ 350掳 Baking Time ~ 1 Hour %26amp; 10 Min.
Pan Type ~ 10 inch tube pan
Preheat the oven, Do not grease the pan
Separate the whites of the eggs and beat them good until stiff. While beating them add 3/4 cup sugar slowly until it's good and foamy (also the salt). Now get to the yellow of the 6 eggs. Also beat them until good and stiff. (Of course, don't forget the 3/4 cup of the sugar which it's left from the 1 1/2 cups of sugar.) Now after the yellow is nice and stiff add slowly the flour which it's already sifted with the baking powder. Alternate the juice and flour slowly. When the flour and juice is mixed up, slowly add the whites (which have been beaten) and very slowly mix it together. I hope you will find it good if you will follow up everything I put down.
Have you got a tube pan? It's got to be in one. Also, do not grease the pan. Bake it until brown and done. Make sure you turn the pan upside down. Let the cake stay in the pan until it's cold. Then with a knife slowly separate the cake from the sides of the pan, and it will come out easy.Has anybody got a recipe for a 12'; sponge-cake? I'm doing the base for a wedding cake and it has to be sponge.
Lower the temperate for the 8'; one and if you're doing a cake for a wedding you should know a recipe for a 12'' cakejabbawockeez mask
Sponge Cake Recipe
4 eggs, separated
1 cup sugar
4 Tb cold water
1 cup sifted cake flour
1 tsp baking powder
Oven Temp ~ 325掳 Baking Time ~ 30 Min.
Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.
Bake. Cool completely and invert onto cake platter.
**************************************鈥?br>
6 eggs
1 1/2 cups sugar
pinch of salt
1 1/2 cups flour
1 tsp baking powder
1/2 cup pineapple or orange juice
Oven Temp ~ 350掳 Baking Time ~ 1 Hour %26amp; 10 Min.
Pan Type ~ 10 inch tube pan
Preheat the oven, Do not grease the pan
Separate the whites of the eggs and beat them good until stiff. While beating them add 3/4 cup sugar slowly until it's good and foamy (also the salt). Now get to the yellow of the 6 eggs. Also beat them until good and stiff. (Of course, don't forget the 3/4 cup of the sugar which it's left from the 1 1/2 cups of sugar.) Now after the yellow is nice and stiff add slowly the flour which it's already sifted with the baking powder. Alternate the juice and flour slowly. When the flour and juice is mixed up, slowly add the whites (which have been beaten) and very slowly mix it together. I hope you will find it good if you will follow up everything I put down.
Have you got a tube pan? It's got to be in one. Also, do not grease the pan. Bake it until brown and done. Make sure you turn the pan upside down. Let the cake stay in the pan until it's cold. Then with a knife slowly separate the cake from the sides of the pan, and it will come out easy.Has anybody got a recipe for a 12'; sponge-cake? I'm doing the base for a wedding cake and it has to be sponge.
Lower the temperate for the 8'; one and if you're doing a cake for a wedding you should know a recipe for a 12'' cake
What the recipe of chinese sponge cake?
do you have a website cause i seach but i can't find itWhat the recipe of chinese sponge cake?
STEAMED CHINESE SPONGE CAKE
4 eggs
1 c. sugar
1/2 tsp. lemon extract
1 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
Powdered sugar for sprinkling
Beat eggs until light and foamy. Add sugar gradually until all is used, beating throughout. Add lemon extract. Continue beating. Mix flour, baking powder and salt and sift over egg mixture, folding in lightly. Pour into slightly greased pan or a pan sprayed with a food release. Steam for 20 minutes. Before serving, sift powdered sugar over cake.What the recipe of chinese sponge cake?
chinese sponge cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
Sponge Cake
1 cup cake or pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
3/4 cup sugar
1 tsp almond extract
1/4 cup coconut milk
Coconut Icing:
2 TB plus 1 tsp pineapple juice
1 TB plus 2 tsp cornstarch
1 cup coconut milk
1/2 cup sugar
Preparation:
To Make the Cake:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.
To Make the Coconut Icing:
In a small bowl, mix the pineapple juice and cornstarch and set aside.
In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.
www.recipes.com
STEAMED CHINESE SPONGE CAKE
4 eggs
1 c. sugar
1/2 tsp. lemon extract
1 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
Powdered sugar for sprinkling
Beat eggs until light and foamy. Add sugar gradually until all is used, beating throughout. Add lemon extract. Continue beating. Mix flour, baking powder and salt and sift over egg mixture, folding in lightly. Pour into slightly greased pan or a pan sprayed with a food release. Steam for 20 minutes. Before serving, sift powdered sugar over cake.What the recipe of chinese sponge cake?
chinese sponge cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
Sponge Cake
1 cup cake or pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
3/4 cup sugar
1 tsp almond extract
1/4 cup coconut milk
Coconut Icing:
2 TB plus 1 tsp pineapple juice
1 TB plus 2 tsp cornstarch
1 cup coconut milk
1/2 cup sugar
Preparation:
To Make the Cake:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.
To Make the Coconut Icing:
In a small bowl, mix the pineapple juice and cornstarch and set aside.
In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.
www.recipes.com
Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
I've been advised not to as the sides will cook and brown faster and the middle will be left uncooked.Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
Try this for recipes:http://www.videojug.com/search?keywords=鈥?/a>
Grease the inside of your cake tin and cut some greaseproof paper to double line the inside of the walls of the cake tin.Also cut a piece of greaseproof paper to fit the top of your cake. Cut some brown paper and tie it around the outside of the cake tin with some kitchen string.
That way it should all cook evenly.
When you pour the cake mixture into the cake tin make a large indentation in the centre and as it cooks, this will rise and disappear leaving the cake evenly flat on the top.Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
* 200g (7oz) sugar
* 115g (4 oz) butter
* 2 eggs
* 2 teaspoons vanilla extract
* 200g (7oz) flour
* 1 3/4 teaspoons baking powder
* 120ml (4 fl oz) milk
preparation method
1. Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23cm tin or line a bun tray with paper cases.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until the mixture is smooth. Pour or spoon mixture into the prepared tin or bun cases.
3. Bake for 30 to 40 minutes in the preheated oven. For fairy cakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
You have to use a heating core on anything over 10'; or the inside will be undercooked and the edges will be overcooked.
http://www.wilton.com/store/site/product鈥?/a>
Try this for recipes:http://www.videojug.com/search?keywords=鈥?/a>
Grease the inside of your cake tin and cut some greaseproof paper to double line the inside of the walls of the cake tin.Also cut a piece of greaseproof paper to fit the top of your cake. Cut some brown paper and tie it around the outside of the cake tin with some kitchen string.
That way it should all cook evenly.
When you pour the cake mixture into the cake tin make a large indentation in the centre and as it cooks, this will rise and disappear leaving the cake evenly flat on the top.Has anyone got a recipe for baking a madeira cake or plain vanilla cake in a 14'; square tin?
* 200g (7oz) sugar
* 115g (4 oz) butter
* 2 eggs
* 2 teaspoons vanilla extract
* 200g (7oz) flour
* 1 3/4 teaspoons baking powder
* 120ml (4 fl oz) milk
preparation method
1. Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23cm tin or line a bun tray with paper cases.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until the mixture is smooth. Pour or spoon mixture into the prepared tin or bun cases.
3. Bake for 30 to 40 minutes in the preheated oven. For fairy cakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
You have to use a heating core on anything over 10'; or the inside will be undercooked and the edges will be overcooked.
http://www.wilton.com/store/site/product鈥?/a>
I need to know how to convert a cake recipe into functional measurements?
using these measurements 16 fl. oz sugar, 4 eggs, 5/8 quarts all purpose flour, 1/8 gallon milk, 3/8 pint vegetable oil, 2- 1/4 teaspoons baking powder, 1 teaspoon vanillaI need to know how to convert a cake recipe into functional measurements?
the sugar is 2 cups, 2 1/2 cups flour. the milk is 2 cups,3/4cups oil
hope that helpsI need to know how to convert a cake recipe into functional measurements?
http://mathcentral.uregina.ca/beyond/art鈥?/a>
http://www.swanness.com/03/convert-pound鈥?/a>
http://answers.yahoo.com/question/index?鈥?/a>
2 cups sugar
4 eggs
2 1/2 cups flour
2 cups milk
3/4 cup oil
the rest is obvious
Go to metric-conversions.org.
the sugar is 2 cups, 2 1/2 cups flour. the milk is 2 cups,3/4cups oil
hope that helpsI need to know how to convert a cake recipe into functional measurements?
http://mathcentral.uregina.ca/beyond/art鈥?/a>
http://www.swanness.com/03/convert-pound鈥?/a>
http://answers.yahoo.com/question/index?鈥?/a>
2 cups sugar
4 eggs
2 1/2 cups flour
2 cups milk
3/4 cup oil
the rest is obvious
Go to metric-conversions.org.
Has anyone got a recipe for chocolate chip sponge cake please?
I did make one, but the choc chips sunk to the bottom and I threw it out. Whats your secret??Has anyone got a recipe for chocolate chip sponge cake please?
Here you are:http://www.recipeland.com/recipe/41362/
Thats a good oneHas anyone got a recipe for chocolate chip sponge cake please?
10 Eggs; separated
1/2 c Cake meal
1 1/2 c Sugar
1/4 c Potato starch
8 oz Semi-sweet chocolate chips
--- grated In a separate bowl, beat egg whites and 2 T. (from the 1 1/2 cups) sugar until stiff peaks form. Beat egg yolks
until lemony, adding remaining sugar gradually. Sift together cake meal and potato starch. Fold into egg whites, alternating with egg yolk mixture. Fold in grated chocolate chips. Bake at 350 for about 50-55 minutes in a tube pan or a bundt pan. Invert and cool before removing from pan. -----
I used an 8'; square tin for this cake but any shape you like would be fine.
Ingredients.
300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
50g./2 oz./quarter cup chocolate chips (or more if you like!)
Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, milk and vanilla - mix well. Pour into cake tin and then sprinkle on the chocolate chips . Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean)
Sheer fluke but this worked so well I do it all the time now, I forgot to put the choc chips in so I sprinkled them on top, also works with cherries. No more sunken choc or cherries
Cake mix is simply the same amount of everything and half the the no. of oz of each ingredient in eggs.
http://www.cooks.com/rec/view/0,166,1441鈥?/a>
Here you are:http://www.recipeland.com/recipe/41362/
Thats a good oneHas anyone got a recipe for chocolate chip sponge cake please?
10 Eggs; separated
1/2 c Cake meal
1 1/2 c Sugar
1/4 c Potato starch
8 oz Semi-sweet chocolate chips
--- grated In a separate bowl, beat egg whites and 2 T. (from the 1 1/2 cups) sugar until stiff peaks form. Beat egg yolks
until lemony, adding remaining sugar gradually. Sift together cake meal and potato starch. Fold into egg whites, alternating with egg yolk mixture. Fold in grated chocolate chips. Bake at 350 for about 50-55 minutes in a tube pan or a bundt pan. Invert and cool before removing from pan. -----
I used an 8'; square tin for this cake but any shape you like would be fine.
Ingredients.
300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
50g./2 oz./quarter cup chocolate chips (or more if you like!)
Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, milk and vanilla - mix well. Pour into cake tin and then sprinkle on the chocolate chips . Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean)
Sheer fluke but this worked so well I do it all the time now, I forgot to put the choc chips in so I sprinkled them on top, also works with cherries. No more sunken choc or cherries
Cake mix is simply the same amount of everything and half the the no. of oz of each ingredient in eggs.
http://www.cooks.com/rec/view/0,166,1441鈥?/a>
Fruit cake recipe?
Help with this please.Fruit cake recipe?
Rich Dundee Cake
300 g (10 oz) butter
300 g (10 oz) soft brown sugar
5 medium eggs, beaten
1 x 15 ml spoon (1 tbsp) black treacle
1 x 5 ml spoon (1 tsp) mixed spice
pinch salt
300 g (10 oz) Plain Flour
400 g (14 oz) currants
300 g (10 oz) sultanas
300 g (10 oz) raisins
50 g (2 oz) cut mixed peel
50 g (2 oz) blanched almonds for decoration
Basics
1 Heat oven to 150潞C, 300潞F, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square.
2 Cream butter and sugar. Add beaten eggs and treacle.
3 Mix in sifted spice and salt and fold in the flour. Add fruit and mix well.
4 Place mixture in prepared tin, arrange nuts on top and protect with brown paper
5 Bake for 4-4陆 hours.
Protecting your cake and baking times:
Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150潞C, 300潞F, Gas Mark 2. Always check your cake after 3 hours then every half an hour until cooked.Fruit cake recipe?
Easy Light Fruitcake
INGREDIENTS
1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
White Fruitcake
1 cup butter or margarine
1 cup granulated sugar
5 large eggs
1 3/4 cups sifted all-purpose flour
1 pound candied pineapple, chopped
1 pound candied cherries, chopped
4 cups broken pecans
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon lemon extract
Grease a paper-lined springform tube pan with butter or margarine.
Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.
Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.
Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts.
Pour into prepared tube pan. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.
Yield: 1 cake or 2 loaves
Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
Dried Fruit Tea Cakes
Prep: 40 minutes
Bake: 18 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
1 cup golden raisins
1 cup dried cranberries or dried tart cherries
1/2 cup bourbon or apple cider
Nonstick cooking spray
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
2/3 cup milk
1 recipe Bourbon or Cider Drizzle (below)
Candied orange peel (optional)
Directions
1. PREPARE DRIED FRUIT: In a small bowl combine fruit and bourbon. Cover; let stand 1 hour. Drain fruit, reserving liquid for Bourbon Drizzle (left). Preheat oven to 350 degrees F. Lightly coat pans with cooking spray (see chart, below).
2. MIX DRY INGREDIENTS: In a medium mixing bowl stir together flour, baking powder, and salt. In a large mixing bowl beat butter 30 seconds with electric mixer on medium to high speed. Add sugar and beat until fluffy.
3. COMBINE WET AND DRY INGREDIENTS: Add eggs, one at a time, to butter mixture, beating well after each addition. Alternately add the dry ingredients and milk to butter mixture, beating well after each addition. Stir in drained fruit.
4. BAKE CAKES: Spread batter in prepared pans. Bake until pick inserted in center comes out clean, about 18 to 20 minutes for mini loaf pans. Cool in pans 10 minutes; remove. Spoon on Bourbon Drizzle (left). Top with candied orange peel. Cool on wire rack. Makes 13 mini loaves.
5. Bourbon or Cider Drizzle: Measure reserved soaking liquid; add water to equal 1/2 cup. In a small saucepan combine 1 teaspoon sugar and 1/2 teaspoon cornstarch; add liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool 10 minutes; spoon over cakes. Makes about 2/3 cup.
6. CHOOSE YOUR PAN
Lightly coat with nonstick cooking spray or grease and flour the bottom and 1/2-inch up sides of loaf pans or muffin cups.
7. Pans:
Pan size Amt. batter Time Yield
3 1/4 x2 1/4 x 1 1/4-inch 1/3 cup 18 to 20 min. 13
4 1/2 x 2 1/2 x 1 1/2-inch 1/2 cup 18 to 20 min. 9
9 x5 x 3-inch Entire recipe 1 hour 1
2 1/2-inch muffin cups 3 Tbsp. 15 min. 24
Tropical Fruit Cakes
Prep: 30 minutes
Chill: 2 hours
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar
2 eggs
1/4 cup rum or pineapple juice
1/4 cup pineapple juice
2 tablespoons light-colored corn syrup
1 teaspoon grated fresh ginger
1 teaspoon vanilla
1-3/4 cups mixed dried tropical fruit bits
1/2 cup chopped macadamia nuts or Brazil nuts
1/3 cup rum or pineapple juice
1/4 cup rum or pineapple juice
Directions
1. Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans. Set pans aside.
2. In a medium bowl combine flour, baking powder, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Add eggs, one at a time, beating on medium speed until combined. (The batter may appear curdled.) Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla. Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined. Fold in fruit bits and nuts. Spread batter in prepared pan.
3. Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
4. Poke holes in cakes using a wooden toothpick or bamboo skewer. Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice. Wrap each cake in rum- or juice-soaked cheesecloth. Wrap each cake tightly in foil or seal in a plastic bag. Chill in refrigerator for 24 hours.
5. Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours. Remove cheesecloth before serving. If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through step 5, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through step 5, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
Maybe you haven't heard... There really is no fruitcake recipe. There is only one in existence and it just gets passed around from person to person.
just wait till Christmas. Someone is bound to give you one.
3 cups plain cake %26amp; pastry flour (426gm)
1陆 tsp baking powder (8ml)
3/4 tsp salt (4ml)
1/4 tsp ground nutmeg (1.5ml)
2戮 cups sultana raisins (400gm)
1陆 cups mixed peel (375gm)
1 cup glac茅 cherries, chopped (250gm)
1/4 cup dried cranberries (65gm)
3/4 cup raspberry jam
1 cup white sugar (240gm)
1录 cups butter, softened (312gm)
5 eggs
Preheat oven to 325掳F or 160掳C. Grease and lightly flour your baking pan (a Bundt pan is ideal). If using a spring-form or straight-sided pan, line with parchment paper.
Sift together the flour, baking powder, salt and nutmeg and mix.
Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.
In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. ( a slight dash of flour will remedy this if it should happen)
At low speed, gradually add the flour mixture and beat until well-combined.
Stir in the fruit mixture, using a wooden spoon and mix well.
Pour the mixture into the baking pan and smooth the top with a spatula.
Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.
Allow to cool for at least 30 minutes before removal from the pan.
Fruit Cake Recipe
Unlike traditional fruitcakes, this one is not soaked in any type of alcohol. However, feel free to sprinkle with rum or fruit liqueur, if you wish.
INGREDIENTS:
1-1/2 cups liquid coffee
1 (15-ounce) box raisins
1-1/2 teaspoon baking soda
3/4 cup cooking oil
2 cups sugar
3 eggs
3 cups flour
1/4 teaspoon baking powder
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon mace
8 ounces walnuts, chopped
1 jar maraschino cherries, undrained
1 pound mixed fruit
PREPARATION:
Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.
Cream together oil, sugar and eggs.
Add flour, baking powder, salt, cinnamon, allspice, cloves, mace, and walnuts, adding cherry juice and coffee to make mixing easier. Fold in cherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.
Bake at 325 degrees F. for about 1 hour and 20 minutes. Fruitcake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil.
make something else...that **** is nasty!
This takes a month to make, but TRUST me, this is the best fruitcake you'll ever taste:
Friendship Cake
To Make Starter:
1 pkg. yeast 1 陆 c. white grape juice
2 c. sugar 1 lg. can chopped peaches with juice
Mix together in a covered container and stir every day.
10th day add:
2 c. sugar
1 lg. can crushed pineapple with juice
Add to above ingredients and stir every day.
20th day add:
2 c. sugar
1 lg. can fruit cocktail with juice
1 lg. jar maraschino cherries with juice
Add to above ingredients and stir every day.
30th day:
Drain liquid from fruit and divide fruit into thirds. Discard juice.
To each divided portion of fruit, add:
1 yellow cake mix
1 box instant butter pecan or butterscotch pudding
1 录 c. chopped walnuts
2/3 c. oil
4 eggs
Mix above ingredients and bake in a greased tube or bundt pan at 350潞 for 1 hour. Cool completely before removing from pan. (Tube or bundt pans are best to use because the cake has a tendency to sink in the center when cooling.) If loaf pans are used, do not fill more than 陆 full.
During the 30 days, the fruit, sugar and yeast mixture should not be refrigerated, but placed in a covered container at room temperature. Fruit will look foamy, and if the container is sealed, the lid may pop off. This is fine, as long as the container remains covered.
Quick and easy recipe:
From:
http://www.cooks.com
1 yellow cake mix with pudding
1 lb. mixed fruit and peel
2 c. raisins
1 c. walnuts, English
1/2 c. pecans
1 stick butter
1 c. water
3 eggs
Mix cake mix, fruit and peel, raisins and nuts well. Add butter, water and eggs. Mix all ingredients well. Pour into a 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes until done.
Rich Dundee Cake
300 g (10 oz) butter
300 g (10 oz) soft brown sugar
5 medium eggs, beaten
1 x 15 ml spoon (1 tbsp) black treacle
1 x 5 ml spoon (1 tsp) mixed spice
pinch salt
300 g (10 oz) Plain Flour
400 g (14 oz) currants
300 g (10 oz) sultanas
300 g (10 oz) raisins
50 g (2 oz) cut mixed peel
50 g (2 oz) blanched almonds for decoration
Basics
1 Heat oven to 150潞C, 300潞F, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square.
2 Cream butter and sugar. Add beaten eggs and treacle.
3 Mix in sifted spice and salt and fold in the flour. Add fruit and mix well.
4 Place mixture in prepared tin, arrange nuts on top and protect with brown paper
5 Bake for 4-4陆 hours.
Protecting your cake and baking times:
Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150潞C, 300潞F, Gas Mark 2. Always check your cake after 3 hours then every half an hour until cooked.Fruit cake recipe?
Easy Light Fruitcake
INGREDIENTS
1 pound candied cherries, halved
5 candied pineapple rings, finely chopped
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup almonds
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.
White Fruitcake
1 cup butter or margarine
1 cup granulated sugar
5 large eggs
1 3/4 cups sifted all-purpose flour
1 pound candied pineapple, chopped
1 pound candied cherries, chopped
4 cups broken pecans
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon lemon extract
Grease a paper-lined springform tube pan with butter or margarine.
Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.
Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.
Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts.
Pour into prepared tube pan. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.
Yield: 1 cake or 2 loaves
Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
Dried Fruit Tea Cakes
Prep: 40 minutes
Bake: 18 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
1 cup golden raisins
1 cup dried cranberries or dried tart cherries
1/2 cup bourbon or apple cider
Nonstick cooking spray
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
2/3 cup milk
1 recipe Bourbon or Cider Drizzle (below)
Candied orange peel (optional)
Directions
1. PREPARE DRIED FRUIT: In a small bowl combine fruit and bourbon. Cover; let stand 1 hour. Drain fruit, reserving liquid for Bourbon Drizzle (left). Preheat oven to 350 degrees F. Lightly coat pans with cooking spray (see chart, below).
2. MIX DRY INGREDIENTS: In a medium mixing bowl stir together flour, baking powder, and salt. In a large mixing bowl beat butter 30 seconds with electric mixer on medium to high speed. Add sugar and beat until fluffy.
3. COMBINE WET AND DRY INGREDIENTS: Add eggs, one at a time, to butter mixture, beating well after each addition. Alternately add the dry ingredients and milk to butter mixture, beating well after each addition. Stir in drained fruit.
4. BAKE CAKES: Spread batter in prepared pans. Bake until pick inserted in center comes out clean, about 18 to 20 minutes for mini loaf pans. Cool in pans 10 minutes; remove. Spoon on Bourbon Drizzle (left). Top with candied orange peel. Cool on wire rack. Makes 13 mini loaves.
5. Bourbon or Cider Drizzle: Measure reserved soaking liquid; add water to equal 1/2 cup. In a small saucepan combine 1 teaspoon sugar and 1/2 teaspoon cornstarch; add liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool 10 minutes; spoon over cakes. Makes about 2/3 cup.
6. CHOOSE YOUR PAN
Lightly coat with nonstick cooking spray or grease and flour the bottom and 1/2-inch up sides of loaf pans or muffin cups.
7. Pans:
Pan size Amt. batter Time Yield
3 1/4 x2 1/4 x 1 1/4-inch 1/3 cup 18 to 20 min. 13
4 1/2 x 2 1/2 x 1 1/2-inch 1/2 cup 18 to 20 min. 9
9 x5 x 3-inch Entire recipe 1 hour 1
2 1/2-inch muffin cups 3 Tbsp. 15 min. 24
Tropical Fruit Cakes
Prep: 30 minutes
Chill: 2 hours
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar
2 eggs
1/4 cup rum or pineapple juice
1/4 cup pineapple juice
2 tablespoons light-colored corn syrup
1 teaspoon grated fresh ginger
1 teaspoon vanilla
1-3/4 cups mixed dried tropical fruit bits
1/2 cup chopped macadamia nuts or Brazil nuts
1/3 cup rum or pineapple juice
1/4 cup rum or pineapple juice
Directions
1. Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans. Set pans aside.
2. In a medium bowl combine flour, baking powder, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Add eggs, one at a time, beating on medium speed until combined. (The batter may appear curdled.) Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla. Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined. Fold in fruit bits and nuts. Spread batter in prepared pan.
3. Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
4. Poke holes in cakes using a wooden toothpick or bamboo skewer. Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice. Wrap each cake in rum- or juice-soaked cheesecloth. Wrap each cake tightly in foil or seal in a plastic bag. Chill in refrigerator for 24 hours.
5. Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours. Remove cheesecloth before serving. If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through step 5, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through step 5, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
Maybe you haven't heard... There really is no fruitcake recipe. There is only one in existence and it just gets passed around from person to person.
just wait till Christmas. Someone is bound to give you one.
3 cups plain cake %26amp; pastry flour (426gm)
1陆 tsp baking powder (8ml)
3/4 tsp salt (4ml)
1/4 tsp ground nutmeg (1.5ml)
2戮 cups sultana raisins (400gm)
1陆 cups mixed peel (375gm)
1 cup glac茅 cherries, chopped (250gm)
1/4 cup dried cranberries (65gm)
3/4 cup raspberry jam
1 cup white sugar (240gm)
1录 cups butter, softened (312gm)
5 eggs
Preheat oven to 325掳F or 160掳C. Grease and lightly flour your baking pan (a Bundt pan is ideal). If using a spring-form or straight-sided pan, line with parchment paper.
Sift together the flour, baking powder, salt and nutmeg and mix.
Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.
In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. ( a slight dash of flour will remedy this if it should happen)
At low speed, gradually add the flour mixture and beat until well-combined.
Stir in the fruit mixture, using a wooden spoon and mix well.
Pour the mixture into the baking pan and smooth the top with a spatula.
Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.
Allow to cool for at least 30 minutes before removal from the pan.
Fruit Cake Recipe
Unlike traditional fruitcakes, this one is not soaked in any type of alcohol. However, feel free to sprinkle with rum or fruit liqueur, if you wish.
INGREDIENTS:
1-1/2 cups liquid coffee
1 (15-ounce) box raisins
1-1/2 teaspoon baking soda
3/4 cup cooking oil
2 cups sugar
3 eggs
3 cups flour
1/4 teaspoon baking powder
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon mace
8 ounces walnuts, chopped
1 jar maraschino cherries, undrained
1 pound mixed fruit
PREPARATION:
Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.
Cream together oil, sugar and eggs.
Add flour, baking powder, salt, cinnamon, allspice, cloves, mace, and walnuts, adding cherry juice and coffee to make mixing easier. Fold in cherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.
Bake at 325 degrees F. for about 1 hour and 20 minutes. Fruitcake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil.
make something else...that **** is nasty!
This takes a month to make, but TRUST me, this is the best fruitcake you'll ever taste:
Friendship Cake
To Make Starter:
1 pkg. yeast 1 陆 c. white grape juice
2 c. sugar 1 lg. can chopped peaches with juice
Mix together in a covered container and stir every day.
10th day add:
2 c. sugar
1 lg. can crushed pineapple with juice
Add to above ingredients and stir every day.
20th day add:
2 c. sugar
1 lg. can fruit cocktail with juice
1 lg. jar maraschino cherries with juice
Add to above ingredients and stir every day.
30th day:
Drain liquid from fruit and divide fruit into thirds. Discard juice.
To each divided portion of fruit, add:
1 yellow cake mix
1 box instant butter pecan or butterscotch pudding
1 录 c. chopped walnuts
2/3 c. oil
4 eggs
Mix above ingredients and bake in a greased tube or bundt pan at 350潞 for 1 hour. Cool completely before removing from pan. (Tube or bundt pans are best to use because the cake has a tendency to sink in the center when cooling.) If loaf pans are used, do not fill more than 陆 full.
During the 30 days, the fruit, sugar and yeast mixture should not be refrigerated, but placed in a covered container at room temperature. Fruit will look foamy, and if the container is sealed, the lid may pop off. This is fine, as long as the container remains covered.
Quick and easy recipe:
From:
http://www.cooks.com
1 yellow cake mix with pudding
1 lb. mixed fruit and peel
2 c. raisins
1 c. walnuts, English
1/2 c. pecans
1 stick butter
1 c. water
3 eggs
Mix cake mix, fruit and peel, raisins and nuts well. Add butter, water and eggs. Mix all ingredients well. Pour into a 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes until done.
Simple cake recipe, please....?
This is my 2nd time and I have to get a lot better at making a cake. I wanna make one for New Year's Day. Like just a small one with icing and decorations. But I don't know how to do that exactly. Can you suggest any ideas for a perfect cake!
Thanks!Simple cake recipe, please....?
Citrus Yellow Cake
Ingredients
2-1/2 cups all-purpose flour
2-12 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter - softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk
2 teaspoons finely shredded orange peel or lemon peel
Directions
1. Preheat oven to 375 degree F. Gease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir orange peel into batter. Pour batter into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
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Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.Simple cake recipe, please....?
Simple Chocolate Cake
INGREDIENTS:
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9'; pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W
hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
I would suggest buying a cake mix, then you just have to add a few ingrediates. I think making two round ones would make the nicest cake for New Years. Just bake the round cakes as directed on the box. Put on a cooling rack to cool. You might need to slice a little bit off of the top of the cake that you are planning on putting on the bottom so it will stack better. Put some icing on the top of the bottom cake and then stack the second cake on top. Then ice all the way around.
To make festive icing you can buy vanilla whipped icing in the store, and add some food coloring to make what ever color you would like. You can also buy decorations to put on the top and they now make icing in packages so that you can write on the top.
And if all else fails, order one from your favorite store. Take home and out of the box and put on your favorite plate :)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Buy a box of Betty Crocker cake mix! The only ingredients you'll need are water, eggs, and vegetable oil. They are the best cakes ever and they're super easy to make!
flour.
3 eggs.
a bit of oil.
1.5 cup of water (or milk)
butter the pan.
put in pan.
cook.
DECORATE
Red Velvet cake
33 min Total
8 min prep
CAKE
shortening, for greasing the baking pans
flour, for dusting the baking pans
1 (18 1/4 ounce) package German chocolate cake mix (with or without pudding)
1 cup sour cream
1/2 cup water
1/4 cup oil
1 (1 ounce) bottle red food coloring
3 eggs
1 teaspoon vanilla extract
FROSTING
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 3/4 cups confectioners' sugar, well sifted
1 teaspoon vanilla extract
***Pecans or strawberries for decorating or anything else you can thing of
CAKE:.
1.Move oven rack to center of oven. Preheat to 350 degrees. 2.Grease two 9-inch round cake pans with shortening, then sprinkle with flour. Remove excess flour. Set pans aside.
3.Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
4.Mix with electric mixer on low for 1-2 minutes. Stop. Scrape sides of bowl.
5.Mix on medium speed for 2-3 additional minutes.
6.Divide batter among the prepared cake pans.
7.Place pans in oven.
8.Bake cakes about 25-30 minutes. Remove from oven and let cool on a wire rack for 10-15 minutes.
9.Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
10.Cool completely, 30-45 minutes.
FROSTING:.
1.Place cream cheese and butter in a large bowl.
2.Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
3.Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
4.Add the vanilla. Mix on medium speed until fluffy, about 1-2 more minutes.
5.Place one cake layer, right side up, on a serving platter or cake plate.
6.Spread top with the frosting. Put second layer, on top of first layer and frost the top and sides.
7.Decorate as you please
ENJOY
SPONGE CAKE
4 eggs
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 c. butter
1 c. boiling milk
2 c. all purpose flour
2 tsp. baking powder
Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.jabbawockeez mask
Thanks!Simple cake recipe, please....?
Citrus Yellow Cake
Ingredients
2-1/2 cups all-purpose flour
2-12 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter - softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk
2 teaspoons finely shredded orange peel or lemon peel
Directions
1. Preheat oven to 375 degree F. Gease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir orange peel into batter. Pour batter into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
**************************************鈥?br>
Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.Simple cake recipe, please....?
Simple Chocolate Cake
INGREDIENTS:
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9'; pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W
hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
I would suggest buying a cake mix, then you just have to add a few ingrediates. I think making two round ones would make the nicest cake for New Years. Just bake the round cakes as directed on the box. Put on a cooling rack to cool. You might need to slice a little bit off of the top of the cake that you are planning on putting on the bottom so it will stack better. Put some icing on the top of the bottom cake and then stack the second cake on top. Then ice all the way around.
To make festive icing you can buy vanilla whipped icing in the store, and add some food coloring to make what ever color you would like. You can also buy decorations to put on the top and they now make icing in packages so that you can write on the top.
And if all else fails, order one from your favorite store. Take home and out of the box and put on your favorite plate :)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Buy a box of Betty Crocker cake mix! The only ingredients you'll need are water, eggs, and vegetable oil. They are the best cakes ever and they're super easy to make!
flour.
3 eggs.
a bit of oil.
1.5 cup of water (or milk)
butter the pan.
put in pan.
cook.
DECORATE
Red Velvet cake
33 min Total
8 min prep
CAKE
shortening, for greasing the baking pans
flour, for dusting the baking pans
1 (18 1/4 ounce) package German chocolate cake mix (with or without pudding)
1 cup sour cream
1/2 cup water
1/4 cup oil
1 (1 ounce) bottle red food coloring
3 eggs
1 teaspoon vanilla extract
FROSTING
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 3/4 cups confectioners' sugar, well sifted
1 teaspoon vanilla extract
***Pecans or strawberries for decorating or anything else you can thing of
CAKE:.
1.Move oven rack to center of oven. Preheat to 350 degrees. 2.Grease two 9-inch round cake pans with shortening, then sprinkle with flour. Remove excess flour. Set pans aside.
3.Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
4.Mix with electric mixer on low for 1-2 minutes. Stop. Scrape sides of bowl.
5.Mix on medium speed for 2-3 additional minutes.
6.Divide batter among the prepared cake pans.
7.Place pans in oven.
8.Bake cakes about 25-30 minutes. Remove from oven and let cool on a wire rack for 10-15 minutes.
9.Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
10.Cool completely, 30-45 minutes.
FROSTING:.
1.Place cream cheese and butter in a large bowl.
2.Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
3.Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
4.Add the vanilla. Mix on medium speed until fluffy, about 1-2 more minutes.
5.Place one cake layer, right side up, on a serving platter or cake plate.
6.Spread top with the frosting. Put second layer, on top of first layer and frost the top and sides.
7.Decorate as you please
ENJOY
SPONGE CAKE
4 eggs
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
1/4 c. butter
1 c. boiling milk
2 c. all purpose flour
2 tsp. baking powder
Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.
Does anyone have the recipe for Homemade Coconut Pound Cake?
A woman made one for a Halloween Cake Walk and we won it and it was huge. The best cake I believe I've ever had. My whole family LOVED it and couldn't find the woman who made it.Does anyone have the recipe for Homemade Coconut Pound Cake?
Coconut-Cream Cheese Pound Cake
1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8 oz.) pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 teas. baking soda
1/4 teas. salt
1 (6 oz) pkg. frozen coconut, thawed
1 teas. vanilla extract
1 teas. coconut extract
Citrus sherbet
Strawberries, blueberries and raspberries
Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears. Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings. Pour batter into a greased and floured 10'; tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack. Freeze up to 1 month, if desired. Serve with sherbet and berries.
****I love this recipe. ENJOY!!!Does anyone have the recipe for Homemade Coconut Pound Cake?
Hi !!
Here you go...I just LOVE Cream of Coconut...HAPPY BAKING!!!
Coconut Cream Pound Cake
Very moist and delicious pound cake. Great to serve with ice cream!
1 pound cake
2 hours 20 min prep
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
5 large eggs
3 cups flour
1/2 teaspoon baking powder
1 cup cream of coconut
1 teaspoon grated fresh lemon rind
1 teaspoon vanilla extract
Preheat oven to 350*.
Cream butter and shortening.
Gradually add sugar; beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
Stir in lemon rind and vanilla.
Pour batter into greased and floured 10'; tube pan.
Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbls coconut extract
Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.
Icing
1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut
Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.
Heavenly Recipes
http://Carol-Del.tripod.com/recipes.html
http://freecakerecipes.com
Coconut-Cream Cheese Pound Cake
1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8 oz.) pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups all purpose flour
1/4 teas. baking soda
1/4 teas. salt
1 (6 oz) pkg. frozen coconut, thawed
1 teas. vanilla extract
1 teas. coconut extract
Citrus sherbet
Strawberries, blueberries and raspberries
Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears. Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings. Pour batter into a greased and floured 10'; tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack. Freeze up to 1 month, if desired. Serve with sherbet and berries.
****I love this recipe. ENJOY!!!Does anyone have the recipe for Homemade Coconut Pound Cake?
Hi !!
Here you go...I just LOVE Cream of Coconut...HAPPY BAKING!!!
Coconut Cream Pound Cake
Very moist and delicious pound cake. Great to serve with ice cream!
1 pound cake
2 hours 20 min prep
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
5 large eggs
3 cups flour
1/2 teaspoon baking powder
1 cup cream of coconut
1 teaspoon grated fresh lemon rind
1 teaspoon vanilla extract
Preheat oven to 350*.
Cream butter and shortening.
Gradually add sugar; beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
Stir in lemon rind and vanilla.
Pour batter into greased and floured 10'; tube pan.
Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
2 cups self-rising flour
2 cups sugar
1 teas baking soda
1 cup water
1/2 cup vegetable oil
1 stick margarine
2 eggs, beaten
1/2 cup buttermilk
1 tbls coconut extract
Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.
Icing
1 large (16oz) sour cream
1 box confectioners sugar
3 pkgs frozen coconut
Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.
Heavenly Recipes
http://Carol-Del.tripod.com/recipes.html
http://freecakerecipes.com
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