Apple cake

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:9 servings

Ingredients

• 1/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 medium tart apples, peeled and grated
• 1/2 cup chopped walnuts
• BUTTER SAUCE:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup half-and-half cream

Directions

• 1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Stir in apples and walnuts.
• 2. Pour into a greased 8-in. square baking dish. Bake 40-45 minutes or until a toothpick inserted in center comes out clean.
• 3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Serve over warm cake. Yield: 9 servings.

Nutritional Facts

1 slice: 443 calories, 21g fat (11g saturated fat), 71mg cholesterol, 379mg sodium, 61g carbohydrate (48g sugars, 1g fiber), 4g protein.

© 2016 RDA Enthusiast Brands, LLC

Peacher's cake

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.
Read more at http://www.southyourmouth.com/2013/11/preacher-cake.html#uoQSPdEucU1yCM4M.99

Banana Cake

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 2 very ripe bananas, mashed
• 1 teaspoon baking soda
• optional  add 1/2 c nuts

Directions

1. Prepare yellow cake mix according to package directions.
2. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
3. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour (watch time). Let cake cool thoroughly and then refrigerate.  Bake less time if making cupcakes          Only 100 calories per serving!

Angel food cake

Angel food cake....Alton Brown

I love Angel food cake and Bruce has never liked it till I made this! Now I make it all the time since it fat free.

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Texas Sheet Cake

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This was my MOM’s Favorite Chocololate Cake…fast and easy  It is basically the same as a texas sheet cake but she made it in a 9x 13 pan and didn't cook the frosting- just made it like buttercream frosting.

Ingredients:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla
• Frosting, below
• chopped pecans

Preparation:

Frosting

• 1/2 cup butter
• 1/4 cup cocoa
• 1/4 cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
• 1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake then sprinkle with chopped pecans.

White Texas Sheet Cake with Fudge frosting

1 cup butter, cubed  1 cup water

• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract (you can use vanilla extract if you prefer)
• 1/4 teaspoon baking soda
• FOR THE FROSTING:
• 1 cup Sugar
• ½ cups unsweetened Cocoa powder, Sifted
• ½ cups Milk
• 4 Tablespoons Butter, cut into cubes
• 2 Tablespoons Light Corn Syrup
• 4 cups Powdered Sugar, Sifted
• 2 teaspoons Vanilla ExtracT

Preheat oven to 375 Degrees

1. In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, extract and baking soda until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
3. NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
4. For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
5. Pour the frosting on top of the slightly cooled cake. It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool and the frosting to completely set before serving.

White Texas Sheet Cake
I had this at Laurie Oswalds this summer

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• .
• Frosting
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 1 cup chopped pecans

Preparation:

In large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1-inch jelly roll baking pan. Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.

Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl. Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans. Pour and spread over warm cake.

 

 

Carrot Cake

We had carrot cake as our wedding cake and for some reason I haven't found a recipe that taste quite as good but this comes close....Bruce always wants this for his birthday cake- this year he got his wish.

2 cups sugar
3 eggs
1 c. vegetable oil
1 c. white flour
1 c. wheat flour
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots

Cream together sugar, eggs and oil. in a separate bowl, sift together the flour, salt, baking soda, and cinnamon. combine two mixtures. stir in carrots. pour into greased 9x13 pan. bake at 350° for about 30 minutes. let cool, frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 oz.) package cream cheese, softened
1/2 c. butter, about halfway melted
1 t. vanilla
2 c. (16 oz.) powdered sugar

cream the softened cream cheese. blend with butter. add powdered sugar and vanilla. beat well. spread over room temp. cake

another recipe to compare-much more moist!

2 cups sugar
4 eggs
1 1/4c. vegetable oil
2 c. white flour (can use 1/2 wheat)
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
1/2 c chopped pecans

Tres Leches Cake

from Cari Bolander- this is really amazing and rich, I altered the topping a litte, l Cup cream and small evaporated milk- no syrup! 

6 eggs separated
1 ½ c. granulated sugar
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ c. water
1 tsp. almond extract
TOPPING:
1 can (14 oz) sweetened condensed milk
2 c. heavy whipping cream
½ c. light corn syrup
7 TBSP evaporated milk
2 tsp. vanilla extract
ICING:
½ c. heavy whipping cream
½ c. granulated sugar (I prefer powdered sugar)
1 tsp. vanilla extract
1 c. (8 oz) sour cream
2 TBSP powdered sugar
1 tsp. almond extract

In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into greased 9X13 baking dish. Bake 350 for 35-45 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to boil over medium heat, stirring constantly; cook and stir for 2 minute or until thickened.
Remove from heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In small bowl, beat cream until soft peaks from. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine sour cream, confectioner’s sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.

Tres Leches Cake

While I love the above version, Bruce doesn't like almond in anything,,,goes back to when his grandmother put almond in the tapioca pudding instead of vanilla.  This version is simplier and really same taste.... I have made it using a White cake mix instead of scratch- added an extra eggs to make it heavier.......

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• Cream mixture
• 1 can Evaporated Milk I use a small or 1/2 can
• 1 can Sweetened, Condensed Milk
• ¼  cups Heavy Cream- add 1  tsp vanilla
• _____
• FOR THE ICING:
• 1 pint   ( what is left over ) Heavy Cream, For Whipping
• 3 Tablespoons Sugar- add 1 teas vanilla

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, (or not) pierce the surface with a fork several times. Slowly drizzle the milk mixture onto the cake—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for at least 30 minutes in the refrigerator. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Cheesecake for a Crowd

This was a recipe we served at christmas time with Danish Desert... from the Lion House Christmas Recipe Book

serves 24

1 package white cake mix
2 8-ounce packages cream cheese softened at room temperature
2 cups powdered sugar
1 pint whipped cream whipped
2 16-ounce cans cherry pie filling


Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans. I use a large cookie sheet.

Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool.

Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer (raspberry or strawberry pie filling can be substituted for cherry). Refrigerate till ready to serve.

Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice.