7-Up Cake
1-1/2 cups butter
3 cups white sugar
5 eggs
3 cups flour
2 tsp. lemon extract
3/4 cup lemon-lime flavored carbonated beverage
Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7-UP. Pour into a well-greased 12 cup Bundt pan. Bake at 325ºF for 60 to 75 minutes.
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All-Purpose Buttercream
3-1/2 cups sifted powdered sugar
1 cup mashed unsalted butter, softened
1 tsp. vanilla extract
2 to 4 Tbsp. milk
In the bowl of an electric mixer, beat the sugar, butter, and vanilla extract on low speed. Add in the milk bit by bit until the mixture has reached a spreadable consistency. Makes about 3 cups.
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Almond Cake
1 cup butter or margarine
3/4 cup sugar
1 egg
1/2 cup almond paste
2 cups sifted flour
1/3 cup sliced almonds
1 tsp. almond extract
Preheat oven to 350ºF. In large bowl, at medium speed, beat butter and sugar until light and fluffy. Separate egg and set white aside. Beat yolk into butter mixture. Beat in almond paste and almond extract until smooth. At low speed, mix in flour just till combined. Press into a 8x8x2" pan. Beat egg white till frothy; brush over top of dough. Cover with sliced almonds. Bake 30 minutes or till golden. Cool on wire rack. Cut into 1-1/2" squares. Makes 20.
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Almond Joy Cake
18-1/4 oz. package devil's food cake mix and ingredients to mix as directed
12-oz. can evaporated milk
2-1/2 cups white sugar
25 large marshmallows
14-oz. package flaked coconut
1/2 cup butter
2 cups semisweet chocolate chips
1 cup sliced almonds, toasted
Mix cake mix and bake as directed for one 9x13" cake. In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake. In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.
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Almond Lemon Cake
8 egg whites
1 dash cream of tartar
1 cup white sugar
1 cup butter, softened
1-1/2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely chopped blanched almonds
In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar. In another bowl, stir together the flour, baking powder, and salt. In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan. Bake at 350ºF for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
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Almond Mocha Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Debbie Russell, Colorado Springs, CO, 1988
1/2 cup chopped almonds
1-1/4 cups strong coffee*
1/2 cup butter or margarine
12 oz. (2 cups) semisweet chocolate chips
1 cup sugar
1/4 cup amaretto or 2 tsp. almond extract*
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
2 eggs
powdered sugar
Heat oven to 325ºF. Generously grease 12-cup Bundt pan or 10" tube pan. Gently press almonds in bottom and half way up sides of greased pan. In medium saucepan over low heat, warm coffee. Add butter and chocolate chips; cook until mixture is smooth, stirring constantly. Remove from heat; stir in sugar and amaretto. Place in large bowl; cool 5 minutes. At low speed, gradually blend flour and baking soda into chocolate mixture until moistened. Add vanilla and eggs; beat at medium speed about 30 seconds or just until well blended. Pour into pan. Bake 60-75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely; sprinkle with powdered sugar. Serves 16.
NOTE: If using almond extract instead of amaretto, increase coffee to 1-1/2 cups.
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Almond Pound Cake
1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1-3/4 cups flour
1/2 tsp. salt
2 tsp. almond extract
8 oz. almond paste
1 cup powdered sugar
4 Tbsp. milk
1/2 cup blanched almonds
4 drops red food coloring
4 drops green food coloring
Preheat oven to 325ºF. Grease and flour a 10" Bundt pan. In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan. Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling. Break off Tbsp.-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 Tbsp. of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper. In a small bowl, combine 1 cup powdered sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the powdered sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.
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Almond Puff Cake
1/2 cup butter
1/4 tsp. salt
1 cup water
1/4 cup slivered blanched almonds
1 cup flour
4 eggs
2 cups heavy cream
1 cup powdered sugar
2 tsp. vanilla extract
1/4 tsp. almond extract
Preheat oven to 400ºF. In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8" ring, one" wide, on a baking sheet. Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack. While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form. Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with powdered sugar and serve.
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Almond Rum Cake
3 eggs
1/2 tsp. cream of tartar
2/3 cup butter, softened
1-1/2 cups white sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. lemon zest
2 tsp. lemon juice
3/4 cup milk
2-1/3 cups flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup finely chopped blanched almonds
2 tsp. dark rum
Preheat oven to 300ºF. Grease one 10" tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk. In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan. Bake 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.
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Amalgation Cake
2 cups white sugar
1-1/2 cups butter
1 cup buttermilk
1 tsp. baking soda
4 cups flour
1 cup chopped walnuts
1 cup raisins
1 cup flaked coconut
1 tsp. ground cloves
1 tsp. ground cinnamon
2 cups any flavor fruit jam
4 egg whites
1-1/2 cups evaporated milk
2 cups white sugar
4 egg yolks
1/2 cup butter
2 cups chopped walnuts
2 cups raisins
2 cups flaked coconut
Preheat oven to 325ºF. Grease and flour 3 8" cake pans. Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside. Cream 2 cups sugar and 1-1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture. In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans. Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost. To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
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Amaretto Cake
18-1/2 oz. yellow cake mix
4 eggs
5 oz. pkg. instant vanilla pudding mix
2 Tbsp. amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 tsp. almond extract
1/2 cup amaretto liqueur
1 cup sifted powdered sugar
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 Tbsp. of the amaretto, and blend together well. Pour batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
Amaretto Glaze: Sift the powdered sugar and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
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Amaretto Cream Cake
18-1/2 oz. pkg. yellow cake mix
3 eggs
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
15 oz. can apricot halves, drained
2/3 cup amaretto liqueur
16 oz. cream cheese
3 Tbsp. amaretto liqueur
4 cups sifted powdered sugar
Preheat oven to 350ºF. Grease and flour 2 round 9" pans. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9" pans. Bake at 350ºF for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers. Make apricot filling by combining drained apricots and 1/2 cup plus 2 Tbsp. amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 Tbsp. amaretto until soft. Add powdered sugar and beat until smooth. Frost top and sides of cake.
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Amaretto Divine
18-1/2 oz. pkg. yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
3 eggs
1/3 cup vegetable oil
3-1/2 oz. pkg. instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
four 1.4 oz. bars chocolate covered toffee bars, chopped
1.5 oz. bar chocolate candy bar, melted
1/2 cup sliced almonds
Preheat oven to 325ºF. Grease and flour three 8" pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
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Amazin' Raisin Cake
3 cups all-purpose flour
2 cups white sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
3 cups apple, peeled, cored, and chopped
1 cup raisins
1 cup coarsely chopped walnuts
2 cups heavy cream
1/2 cup powdered sugar
Preheat oven to 350ºF. Grease and flour two 9" pans. In large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. Batter will be thick. Sir in the chopped apples, raisins and walnuts. Spread batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove and cool on wire racks. In a large bowl, whip the cream and powdered sugar until stiff peaks form. Fill and frost the cake.
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Ambrosia Cake
2/3 cup shortening
1-3/4 cups white sugar
2-1/2 cups sifted cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup flaked coconut
1-1/2 tsp. vanilla extract
5 egg whites
1/2 cup white sugar
1-1/2 tsp. cornstarch
1 Tbsp. butter
1 egg yolk, beaten
1/3 cup flaked coconut
2 Tbsp. orange zest
1 Tbsp. orange juice
1 Tbsp. lemon juice
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 tsp. almond extract
Combine flour, baking powder, and salt. Cream shortening; gradually add 1-3/4 cup sugar, beating well. Mix flour mixture into the creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in 1 cup coconut and 1-1/2 tsp. vanilla. Beat 5 egg whites until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9" round cake pans. Bake at 350ºF for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool layers in pans for 10 minutes. Remove from pans, and cool completely. Combine 1/2 cup sugar, cornstarch, butter, egg yolk, and 1/3 cup coconut in a heavy saucepan. Cook over medium heat, and stir in orange rind and fruit juices. Cool. Use coconut creme to fill between the layers. Combine 1 cup sugar, corn syrup, and water in a clean saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240ºF.). Beat 2 egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add almond extract; beat until blended. Frost cake.
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Ambrosia Cake #2
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 yellow cake mix with pudding
1 cup orange juice, divided
1 can condensed milk
12 oz. Cool Whip
fresh coconut
Cook by instructions for 9x13" cake, but substitute 1/2 cup orange juice for 1/2 cup liquid. While warm from oven, punch holes in cake and pour condensed milk over cake. Then pour 1/2 cup orange juice over cake. Let cool and frost with Cool Whip. Sprinkle with coconut.
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American Beauty Cake
1-3/4 cups flour
1-1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1-1/3 cups buttermilk
1/2 cup butter, softened
3 eggs
2 tsp. vanilla extract
2 cups beets, peeled and shredded
1 cup milk
5 Tbsp. flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening
Preheat oven to 350ºF. Grease and flour a 9x13" pan. In a large bowl, mix 1-3/4 cup flour, 1-1/2 sugar, cocoa, baking powder and soda. Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan. Bake 45 minutes or until a toothpick inserted in the center of cake comes out clean.
Frosting: Combine milk and 5 Tbsp. flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
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Amish Cake
2 eggs
2 cups sugar
1 large can crushed pineapple
2 cups flour
1 tsp. baking soda
1 tsp. vanilla extract
1 cup walnuts, chopped
Topping:
12 oz Cool Whip
1 small pkg. vanilla instant pudding mix
1 large can crushed pineapple
Beat eggs and sugar. Add remaining ingredients. Pour into greased and floured 9x13" pan. Bake at 350ºF for 30 minutes, or until done. Let cool completely. Combine all Topping ingredients; spread evenly on top of cake.
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Angel Food Cake
1 cup sifted cake flour
3/4 cup powdered sugar
1-1/2 cups egg whites, room temperature
1/4 teaspoon salt
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup white sugar
2 cups powdered sugar
1/4 cup butter or margarine, softened
3 tablespoons cream, milk, or water
1 teaspoon vanilla extract
Preheat oven to 375ºF. Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Place flour and 3/4 cup powdered sugar into sifter. Sift together three times. Use waxed paper for easy clean up. In mixing bowl, beat egg whites and salt on high speed until frothy. Add cream of tartar, 1 teaspoon vanilla and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Sprinkle 1 tablespoon white sugar at a time over egg whites, continuing to beat until stiff. Sift about 1/4 flour-sugar mixture over the egg whites, and using flat spatula fold into egg whites. Use from 10 to 15 fold over motions, just enough so dry ingredients are combined. Repeat using 1/4 flour-sugar mixture each time. Pour batter into ungreased 10" angel food tube pan. Gently cut through batter with knife to remove air pockets. Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan to cool for 1 hour. Beat 2 cups powdered sugar, butter or margarine, cream, and 1 teaspoon vanilla together until smooth. Add more liquid or powdered sugar as needed. Frost the cooled cake. Makes 1 - 10" tube cake
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Angel Food Cake #2
1-1/4 cups cake flour
1-3/4 cups white sugar
1/4 tsp. salt
1-1/2 cups egg whites
1 tsp. cream of tartar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10" tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325ºF. Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
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Angel Food Cake with Chocolate Glaze
1-1/2 cups powdered sugar
1 cup cake flour
1-1/2 cups egg whites (about 12)
1-1/2 tsp. cream of tartar
1 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Chocolate Glaze, below
Move oven rack to lowest position; heat oven to 375ºF. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 Tbsp. at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat! Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased 10" tube pan. Cut gently through batter with metal spatula. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan. Spread or drizzle top of cake with Chocolate Glaze. Serves 16.
Chocolate Glaze: Heat 1/2 cup semisweet chocolate chips, 2 Tbsp. butter and 2 Tbsp. corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in 1-2 tsp. hot water, 1 teaspoon at a time, until consistency of thick syrup.
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Angel Food Cake with Tangy Fruit Salsa
1 pkg. white angel food cake mix
1-1/3 cups large chunks peeled kiwi fruit (2 medium)
1 cup chopped orange sections (2 medium)
1 cup sliced strawberries
2 Tbsp. lime juice
4 tsp. sugar
1/2 tsp. ground ginger
Prepare cake as directed on package. Stir together remaining ingredients. Cover and refrigerate topping about 1 hour or until chilled. Stir topping before serving; spoon over cake slices.
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Angel Food Cupcakes
18-1/4 oz. pkg. angel food cake mix
ingredients to prepare cake mix as directed on box
Preheat oven to 375ºF. Line a 12 cup muffin tin with paper bake cups. Prepare batter as directed on the box. Fill muffin cups 2/3 full. Bake for 15 to 20 minutes, or until done.
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Anne's Low-Sugar Chocolate Cake
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2-1/2 cups cake flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup margarine
1/2 cup granular sucrolose sweetener
2 tsp. vanilla extract
1 cup cold water
3 egg whites
1/2 tsp. cream of tartar
1/3 cup white sugar
Preheat oven to 350ºF. Grease and flour two 9" pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt. In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Apple-Banana Cupcakes
2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup shortening
1-1/4 cups white sugar
2 eggs
1 tsp. vanilla extract
4 Tbsp. buttermilk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded
Preheat oven to 375ºF. Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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Apple Bavarian Torte
1/2 cup butter
1/3 cup white sugar
1/4 tsp. vanilla extract
1 cup flour
8 oz. cream cheese
1/4 cup white sugar
1 egg
1/2 tsp. vanilla extract
6 apples, peeled, cored and sliced
1/3 cup white sugar
1/2 tsp. ground cinnamon
1/4 cup sliced almonds
Preheat oven to 450 ºF. Cream together butter, sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9" springform pan. Set aside. In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over crust. Toss apples with sugar and cinnamon. Spread apple mixture over all. Bake for 10 minutes. Reduce heat to 400 ºF and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until lightly browned. Cool before removing from pan.
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Apple Brandy Cake
2-1/2 cups all purpose flour
1 cup sugar
1 cup firmly packed brown sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 cup vegetable oil
1/4 cup brandy, or apple cider
2 tsp. vanilla
3 eggs
3 cups chopped peeled apples
1 cup chopped walnuts, or pecans
Brown Butter Glaze:
1/4 cup butter(no margarine)
1 cup powdered sugar
2 to 4 Tbsp. apple cider or milk
Heat oven to 350ºF. Grease and flour 12 cup Bundt pan. In large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon. Mix well. Add oil, brandy, vanilla and eggs. With spoon, stir until well blended. Mixture will be very thick. Fold in apples and nuts. Pour and spread batter into greased and floured pan. Bake 50 to 60 minutes, or until done. Cool cake in pan 10 minutes. Invert cake onto serving plate. Cool 1 hour or until completely cooled. In small saucepan, over medium heat, cook butter until light golden brown, stirring constantly. Remove from heat. Add powdered sugar and 2 Tbsp. apple cider, blend well. Add additional apple cider until glaze is of desired drizzling consistency. Spoon glaze over cake allowing some to run down sides.
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Apple Bundt Cake
2 cups white sugar
1/4 cup orange juice
2-1/2 tsp. vanilla extract
4 eggs
3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts
powdered sugar
2 cups diced peeled apples
1 Tbsp. white sugar
1 tsp. ground cinnamon
1 cup vegetable oil
To Make Filling: Combine the diced apples, 1 Tbsp. white sugar, and cinnamon. Set filling aside. Sift together flour, baking powder, and salt. Beat 2 cups white sugar, oil, orange juice, vanilla, and eggs at high speed. Stir in sifted ingredients. Fold in nuts. Pour 1/3 of the batter into a greased Bundt or tube pan. Add alternate layers of filling and batter, ending with batter. Bake at 350ºF. for 55 to 60 minutes, or until the top springs back when lightly touched. Remove cake from the pan while hot. Cool the cake, and sprinkle with powdered sugar. Makes 1 Bundt or tube cake
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Apple Butter Spice Cake
1 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup chopped pecans
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 tsp. vanilla extract
1/2 cup whole bran cereal
1 cup sour cream
2 eggs, beaten
Preheat oven to 350ºF. Spray or grease one 9x13" pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. Sift together the flour, baking powder, baking soda and salt. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping. Bake for 40 minutes.
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Apple Cake
3-1/3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
dash salt
1 cup sugar
4 egg whites
4 apples, cored and diced
1-1/2 cups unsweetened applesauce
2 tsp. vanilla
Preheat oven to 350ºF. Spray 10" tube pan with Pam. In medium bowl, combine flour, baking soda, cinnamon and salt. In large bowl, with electric mixer on high, beat sugar and egg whites until soft peaks form. With mixer at low speed, blend in apples, applesauce and vanilla. Add flour mixture; stir until just combined (do not overmix). Scrape batter into pan; spread smooth. Bake until golden and a toothpick inserted in center comes out clean, about 55 minutes. Cool in pan on rack for 10 minutes. Remove from pan and cool on rack 20 minutes longer; serve warm. Serves 18.
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Apple Cake #2
1-1/2 cups salad oil
2 cups sugar
3 eggs
2-1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups chopped apples, peeled
1 cup pecans
Glaze:
2 Tbsp. butter, melted
2 Tbsp. milk
1 cup powdered sugar
1 tsp. vanilla
Grease and flour tube pan. Pour oil into large bowl. Add sugar and eggs; beat well. In separate bowl, sift together flour, salt, soda, cinnamon, and baking powder. Gradually add flour mixture to creamed mixture, add vanilla. Fold in apples and nuts and pour into tube pan. Bake at 350ºF for 1 hour. After cake has cooled, invert onto serving plate and cover with glaze.
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Apple Cake #3
2 Royal Gala Apples, peled, halved, cored
1/3 cup packed light-brown sugar
2-1/4 cups all purpose flour
2 tsp pumpkin pie spice
1/2 cup unsalted butter
1/2 cup finely chopped peacnas and 8 pecan halves
1/2 cup granulated sugar
1 tsp bakig powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
2 tsp vanilla extract
Powdered sugar
Preheat oven to 250ºF. Grease 9" springfoam pan. Cut 2 apples halves lengthwise into 1/4" thick slices. cut remaining apple halves into 1/4" dice. mix brown sugar, 1/4 flour, 1 tsp. pie spice, 2 Tbsp. butter and the chopped pecans. Rub in butter until evenly moistened. Melt remaining butter. In large bowl, mix remaining flour and pumpkin pie spice. granulated sugar, baking powder, baking soda and salt. In small bowl, wish melted butter, eggs, buttermilk and vanilla. Wisk into flour mixture. Spread half the batter in prepared pan. Sprinkle with all but 1/2 cup pecan mixture then diced apple. Cover with remaining batter. Arrange apple slices, spoke-style and slightly overlapping in batter around edge. Sprinkle remaining pecan mixture in center and around outer edge of pan, and over any exposed batter between apple slices. Arrange pecan halves in center. Bake 1 hour, until wooden pick inserted into center tests clean. (center of cake will rise like a crown). Let cool 20 minutes in pan. Remove sides; let cool. Dust with sugar.
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Apple Cake & Butter Sauce
1 cup white sugar
1/4 cup butter
2 large apples
2 eggs
1 cup flour
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1-1/2 tsp. vanilla extract
Peel, core, and grate the apples. Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9" glass pie plate. Bake at 350ºF for 50 minutes. Remove from oven. Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.
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Apple Chiffon Cake
6 egg whites
1/2 tsp. cream of tartar
3/4 cup white sugar
1-3/4 cups cake flour
3 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 cup packed brown sugar
1/2 cup vegetable oil
6 egg yolks
1 cup applesauce
Preheat oven to 350ºF. Beat the egg whites and the cream of tartar until soft moist peaks are formed. Gradually add the white sugar and beat until very stiff and shiny. Sift the flour, baking powder, salt, and ground cinnamon together. Blend in the brown sugar. Beat together until smooth the vegetable oil, egg yolks, and applesauce. Add to the flour mixture and beat until smooth. Fold batter into the beaten egg whites. Pour batter into one 10" ungreased tube pan. Bake at 350ºF for 55 to 65 minutes or until cake springs back when lightly touched. Invert and cool in pan. When cake is cool loosen edges and remove cake from pan.
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Apple Cider Cake
1 cup margarine
1/2 cup Crisco
3 cup sugar
6 eggs
3 cup plain flour
1/2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. apple spices
1 cup cider
1 tsp. vanilla
Cream margarine, Crisco and sugar well. Add eggs, 1 at a time. Sift dry ingredients together and add to first mixture with the cider and vanilla. Beat well. Bake at 325ºF. for 1 hour and 20 minutes.
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Apple Cinnamon Pecan Cake
by Nestle Carnation
2 cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs
1 tsp. vanilla extract
2/3 cup evaporated lowfat milk
3 cups peeled, cored and finely chopped baking apples
3/4 cup finely chopped pecans
powdered sugar
Preheat oven to 350 ºF. Grease 13 x 9" baking pan. Combine flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving
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Apple Cinnamon Spice Cake
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 cups white sugar
4 eggs
1 cup vegetable oil
1/4 cup orange juice
2-1/2 tsp. vanilla extract
1/2 cup chopped walnuts
2 cups apple, peeled, cored and chopped
1 cup cinnamon chips
powdered sugar for dusting
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Sift together the flour, baking powder and salt; set aside. In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar before serving.
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Apple Dapple Cake
1 cup vegetable oil
1/2 cup butter, softened
1-1/2 cups white sugar
3 eggs
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla extract
2 cups diced apple without peel
1 cup flaked coconut
1 cup raisins
1 cup chopped walnuts
1 cup brown sugar, optional
1/2 cup butter
1/4 cup milk
Preheat oven to 325ºF. Grease and flour one 10" tube pan. Combine oil, butter or margarine, and sugar together. Beat well with a mixer. Add eggs, flour, baking soda, salt, and vanilla; mix well. Stir in apples, coconut, raisins, and walnuts. Pour batter in prepared pan. Bake for 90 minutes. Remove cake from oven. Let it cool in the pan for a few minutes, and then remove from pan. If desired, make glaze. In a small saucepan, heat brown sugar, butter or margarine, and milk. Bring mixture to boil, and stir for 1 minute. Pour over warm cake.
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Apple Downside-Up Cake
2 Tbsp. butter
1/4 cup packed brown sugar
2 medium sized apples, sliced
2 cups buttermilk baking mix
2 Tbsp. white sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 egg
2/3 cup milk
Preheat oven to 400ºF. Melt butter in the 9" pan over the stovetop. Remove from heat. Sprinkle the brown sugar over the melted butter. Arrange the apple slices over the brown sugar. In a medium bowl, stir together the baking mix, sugar, cinnamon and nutmeg. Add the egg and milk, beat with an electric mixer until smooth. Spoon batter over the apples. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Invert cake onto a serving plate while still hot. Serve with ice cream or whipped topping.
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Apple Harvest Cake
from Kathie
2 large cooking apples
1/2 cup butter
1 cup sugar
1 tsp. vanilla
2-1/2 cups flour
3-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 Tbsp. cocoa
1 cup chopped nuts
1 cup raisins
Peel and chop apples. Measure 1-1/2 cups. Cream shortening, add sugar gradually, beating well. Add apples and vanilla. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cocoa. Add nuts and raisins. Add to first mixture, beating well. Bake in greased 9" tube pan for 1-1/4 hour at 350ºF.
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Apple Nut Cake with Rum Sauce
2 cups flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
2 cups white sugar
1 cup margarine
2 eggs
2 tsp. vanilla extract
1/2 tsp. butter flavored extract
2 Tbsp. water
4 apples, peeled, cored and diced
1 cup chopped pecans
1 cup water
1/2 cup margarine
2 tsp. flour
1/8 tsp. salt
2 tsp. vanilla extract
1/4 tsp. butter flavored extract
2 tsp. rum flavored extract
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside. In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 tsp. vanilla, 1/2 tsp. butter flavoring and 2 Tbsp. water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans. Pour batter into prepared 9x13" pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 Tbsp. flour and 1/8 tsp. salt and stir into the saucepan. Bring sauce to a boil, stir in 2 tsp. vanilla, 1/4 tsp. butter flavoring and 2 tsp. rum flavoring. Pour sauce over the cake and serve.
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Apple-Orange Spice Cake
from Cooking Light magazine
Cake:
Cooking spray
1 Tbsp. all-purpose flour
4 large eggs
1 3/4 cups sugar
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 tsp. grated orange rind
1/2 cup fresh orange juice (about 3 oranges)
1/2 cup vegetable oil
1 tsp. vanilla extract
3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
2 tsp. sugar
1/4 tsp. ground cinnamon
Glaze:
1/4 cup sugar
2 Tbsp. low-fat buttermilk
1/4 tsp. baking soda
Preheat oven to 375ºF. To prepare cake, coat a 10" tube pan with cooking spray; dust with 1 Tbsp. flour. Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1-3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 tsp. sugar, and 1/4 tsp. cinnamon. Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan. To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle glaze over warm cake. Cool completely on rack. Yield: 18 servings.
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Apple Pecan Layer Cake
2-1/2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1-1/2 cups applesauce
3/4 cup oil
2 eggs
1/2 cup chopped pecans
Apple Brown Butter Frosting, below
Heat oven to 350ºF. Grease and flour two 9" round cake pans. In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon; mix well. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at high speed. Stir in pecans. Pour batter into greased and floured pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool 45 minutes or until completely cooled. To assemble cake, place one cake layer, top side down, on serving plate. Spread evenly with about 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish with purchased pecan brittle, if you wish. Serves 12.
Apple Brown Butter Frosting: In small heavy saucepan over medium heat, heat 1/2 cup butter (NOT margarine!) until light golden brown, stirring constantly. Remove from heat and cool. In large bowl, combine 4-1/2 cups powdered sugar, 4 Tbsp. apple juice and the browned butter. Blend at low speed until moistened. Continue beating until well blended, adding up to 2 Tbsp. additional apple juice for desired spreading consistency.
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Apple Pie Chocolate Brownie Cake
from Hershey's
1 cup flour
2/3 cup white sugar
1/4 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
3/4 cup water
2/3 cup shortening
1 egg
1 tsp. vanilla extract
21 oz. can apple pie filling
1/2 tsp. lemon juice
1/2 tsp. ground cinnamon
Prepare Apple Topping. Heat oven to 375ºF. Grease and flour 9" square baking pan. Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon Apple Topping evenly over chocolate batter to within 1/2" from edges; do not stir. Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired. 8 to 10 servings.
Apple Topping: Stir together one 20 oz. can apple pie filling, 1/2 tsp. lemon juice and 1/2 tsp. ground cinnamon in small bowl.
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Applesauce & Bourbon Cake
2 cups applesauce
2 cups white sugar
1 cup butter
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 tsp. ground cinnamon
3 tsp. ground nutmeg
1 tsp. ground cloves
1 cup chopped pecans
1 cup raisins
1 cup chopped dates
1 (16 ounce) jar maraschino cherries, halved
1 cup bourbon whiskey
Preheat oven to 275ºF. Grease a 9" tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar in saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla and set it aside to cool. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Sir until he fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan. Bake in the preheated oven for 120 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. Wrap cake well and store in refrigerator.
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