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Cakes

Main Dishes
Vegetables
Breads
Desserts
Cookies
Pies
Pie Crusts, Toppings,
and Glazes

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Brown Sugar Pound Cake

Lemon Pound Cake

Pineapple Upside Down Cake

Pineapple Layer Cake

Chocolate Lover's Delight

Yellow Layer Cake

White Layer Cake

Devil's Food Layer Cake

Apple Pecan Cake

Depression Cake

Cherry Pound Cake

Molasses Pound Cake



Brown Sugar Pound Cake


1 box light brown sugar
3/4 cup butter (softened)
3/4 cup shortening
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely chopped black walnuts
1 cup cane sugar
3 cups plain flour
1 cup condensed milk
1 tsp. black walnut flavoring

Cream together; butter, shortening, brown and white sugar, and eggs. Sift all the dry ingredients together and add with the milk and flavoring, mix well. Fold in the nuts just before pouring into a greased and floured tube pan. Bake at 325 for 1 hour and 20 mins.

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Lemon Pound Cake


3 cups sugar
1 1/3 cups shortening
6 eggs
1 cup milk
3 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
2 tsps. lemon flavoring

Cream the sugar and shortening together, then add the eggs one at a time, mixing well after each one. Next add the milk and flavoring. Sift together the flour, baking powder, and salt then add in thirds. Pour into a greased and floured tube pan and bake at 325 for 1 1/2 hours.

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Pineapple Upside Down Cake


1/2 cup shortening
3 eggs
2 tsp. baking powder
2 tsp. vanilla
1 cup brown sugar
1 cup cane sugar
2 cups sifted cake flour
1/2 tsp. salt
3/4 cup cold water
5 pineapple slices
5 cherries

Cream the shortening then add the brown and white sugar, and eggs; beat well. Sift the dry ingredients and combine the vanilla and water. Alternately add the dry and the liquid blending until smooth. Grease and flour a 9 X 9 pan then sprinkle with brown sugar. Arrange pineapple slices in the pan, placing a cherry in the center of each. Spread the cake batter evenly over the slices, then bake at 350 for 40 mins. Allow to cool for 5 mins. before turning upside down on a platter.

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Pineapple Layer Cake


1 cup butter (softened)
2 cups sugar
1 cup milk
1 tsp. vanilla
3 cups flour
5 eggs
2 tsp. baking powder

Cream butter, sugar, vanilla together then add eggs one at a time, mixing well after each, then add the milk. Sift together the flour and baking powder then add in thirds to the creamed mixture. Save 1 cup of batter for the filling (see below) and pour the remaining batter into two 9 inch cake pans that have been greased and floured. Bake at 350 for 20 mins.

Filling


2 cups batter
2 sticks butter
2 cups sugar
2 small cans crushed pineapple

Combine all ingredients in a double boiler and cook until it's glossy looking then allow to cool. Slice the layers in half making 4 thin layers with a long bread knife. Spread Filling between the layers and on top of the cake.

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Chocolate Lover's Delight


1 stick butter
1 cup oil
2 cups flour
3 eggs
1/2 cup buttermilk
5 Tbsps. cocoa
1 cup water
2 cups sugar
1 tsp. baking soda

Heat the butter, oil, cocoa, water in a saucepan until the butter is melted, mix well. Combine the flour and sugar in a large bowl with a fork. Pour the heated mixture over the flour and sugar, add the eggs and mix together. Dissolve the baking soda in the buttermilk and add to the batter, mix thoroughly. Put batter into a 10 X 12 sheet pan and bake at 350 for 30 to 35 mins. until it tests done with a toothpick. Leave in the pan, spread on the Icing (see below) while cake is still hot.

Icing


1 stick butter
5 Tbsps. cocoa
4 Tbsps. evaporated milk
1 Tbsps. vanilla
1 box powdered sugar
1 cup finely chopped pecans

Melt butter in a sauce pan, add cocoa, milk, and vanilla, stir until mixed then remove from the heat. Mix in the sugar, adding a little more milk if necessary to make it a spreading consistency. Spread evenly over hot cake then sprinkle with the nuts.

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Yellow Layer Cake


3 cups sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
3/4 cup shortening
2 cups sugar
3 eggs
1 1/4 cups milk
2 tsps. vanilla

Sift together; flour, baking powder, and salt. Combine milk with the vanilla. Thoroughly mix shortening with the sugar, then eggs. Alternately (by fourths) beat in the dry and liquid mixtures at low speed, just until smooth. Grease and flour two 9 inch layer pans and divide the batter into them. Bake at 350 for 32 to 38 mins. or until done. Let cool in pan for 10 mins. before turning out onto cooling racks. Cool completely before Icing.

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White Layer Cake


2 cups cake flour
3 tsps. baking powder
3/4 tsp. salt
3 egg whites
1/4 cup sugar
1/2 cup shortening
k 1 cup sugar
1 cup milk
1 tsp. vanilla
1/2 tsp. almond extract

Sift together flour, baking powder, and salt three times. Combine the milk, vanilla, and almond extract. Beat egg whites until foamy then add 1/4 cup sugar a little at a time only until soft peaks are formed. Mix shortening with sugar until light and fluffy. Alternately beat in dry and liquid mixtures in fourths just until smooth. Next, thoroughly beat in the egg white mixture. Divide into two, greased and floured, 8 inch layer pans. Bake at 375 for 25 to 30 mins. or until done. Let cool in pans 10 mins. before turning out onto cooling racks. Cool completely before Icing.

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Devil's Food Layer Cake


2 cups sifted cake flour
1 small box chocolate pudding (dry)
1 tsp. baking soda
3/4 tsp. salt
1/2 cup butter
1 1/2 cups brown sugar (packed)
3 eggs
3 squares unsweetened chocolate
1 1/4 cups milk
1 tsp. vanilla

Sift together flour, soda, salt, and pudding three times. Combine milk with the vanilla. Thoroughly mix shortening with the sugar, then the eggs until light and fluffy. Mix in melted chocolate. Alternately beat in dry and liquid mixtures in fourths until smooth. Divide into two, greased and floured 9 inch layer pans. Bake at 350 for 28 to 35 mins. or until done. Let cool in pans for 10 mins. before turning out onto cooling racks. Cool completely before Icing.

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Apple Pecan Cake


1 1/2 cups vegetable oil
2 cups sugar
3 cups plain flour
1 tsp. baking soda
1 tsp. salt
2 tsps. vanilla
3 eggs
3 cups tart apples (peeled & chopped)
1 cup chopped pecans

Mix the sugar, eggs, vanilla and oil. Sift the dry ingredients together and add to the sugar mixture, mix well. Last, fold in the apples and pecans. Bake in a greased and floured tube pan at 325 for one hour. Turn out and allow to cool completely before icing. (see below)

Icing


1 stick of butter
1 cup brown sugar
1 tsp. vanilla
1/4 cup of evaporated milk

Bring the sugar and butter to a boil. Add the vanilla and milk and return to a boil. Let it cool and then pour over the cake.
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Depression Cake


1/2 cup lard or vegetable shortening
2 cups sugar
1 cup cold water
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Tbsp baking soda
4 1/2 cups plain flour

Mix all ingredients then add nuts if desired. Bake in a greased and floured loaf pan at 325 for 1 hour and 15 mins.
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Cherry Pound Cake


3 cups butter (softened)
6 eggs
3 cups sugar
4 cups plain flour
3/4 cup milk
1/2 of 8 oz. jar maraschino cherries (chopped)
1 tsp. vanilla
1/2 tsp. almond flavoring
1 tsp. red food coloring

Cream the butter and sugar together then add the eggs and beat. Add half of the flour and half of the milk and mix well before adding the rest of the milk and flour and mixing well again. Put in the cherries, vanilla, almond, and food coloring and mix on low just until the color is even. Bake in a greased and floured tube pan at 325 for 40 mins. then at 300 for an additional 45 min. Turn out cake to cool while mixing the icing. (see below)

Icing


3 oz. cream cheese
2 cups powdered sugar
other 1/2 jar cherries (chopped)
all of the juice from cherries
1/2 cup pecans (chopped)

Mix all the ingredients well then spread on the cake while it is still warm.
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Molasses Pound Cake


1 cup shortening (melted)
1 cup brown sugar
1 cup molasses
1 cup cold coffee
3 eggs
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
3 cups plain flour

Cream the sugar and shortening then add the molasses and coffee, mixing well. To this add the eggs, spices, salt and soda, mix well again. Add the flour a little at a time until well blended. Bake in a greased and floured tube pan at 350 for one hour.
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