German Chocolate Upside-Down Cake
1-1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups miniature marshmallows
1 cup chopped walnuts
4 oz. German sweet chocolate
1/2 cup water
2-1/2 cups flour
1-1/2 cups white sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup butter, softened
1 tsp. vanilla extract
3 eggs
Preheat oven to 350ºF. Not necessary to grease pan. In a sauce pan, combine 1-1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13" pan. Sprinkle marshmallows and nuts over top. set aside. For the Cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat. In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan. Bake 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
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German Marble Cake
1 cup butter
1-1/2 cups white sugar
4 eggs
1 cup milk
1 tsp. almond extract
3-1/4 cups all-purpose flour
1 Tbsp. baking powder
1/8 tsp. salt
1/4 cup unsweetened cocoa powder
3 Tbsp. dark rum
Preheat oven to 350ºF. Grease and flour one 10" tube pan. In a large bowl, cream butter with sugar. Beat in eggs, then milk and almond extract. In another bowl, stir together flour, baking powder and salt. Beat flour mixture into creamed mixture. Turn half the batter into another bowl and stir in cocoa and rum. Layer light and dark batters by large spoonfuls; swirl slightly with a knife. Bake about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings
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Gingerbread Cake
3/4 cup + 1 Tbsp. butter
heaping 1-1/4 cups sugar
2 eggs
1 egg yolk
5-1/4 cups cake flour
1/2 tsp. salt
1-1/4 tsp. baking soda
1-1/4 tsp. ground cinnamon
1-3/4 tsp. ground ginger
1-1/4 tsp. ground allspice
1-1/4 cups light molasses
1-1/4 cups buttermilk
Preheat oven to 350ºF. Grease and lightly flour 10" round cake pan. In large bowl, beat butter and sugar until light and fluffy. Add eggs and egg yolk; mix well. In small bowl, mix together flour, salt, baking soda, cinnamon, ginger and allspice. In another small bowl, mix molasses with buttermilk. Add flour mixture to egg mixture alternately with buttermilk mixture; mix well. Pour into prepared pan and bake 25-30 minutes, until toothpick inserted into center comes out clean. Serves 20.
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Gingerbread Cake #2
1 cup molasses
1 cup sugar
1 cup butter, melted and cooled
3 eggs
3 cups flour
2 tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
sifted powdered sugar
Orange Sauce, below, optional
Preheat oven to 350ºF. Grease and flour 10" fluted tube pan; set aside. In large bowl, combine molasses, sugar, melted butter and eggs. Beat with electric mixer on medium speed about 1 minute or until smooth. In another large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg, cloves and 1/4 tsp. salt. Add flour mixture to egg mixture alternately with 1-1/4 cups boiling water, beating on low speed just until smooth (batter will be thin). Pour into pan. Bake 40-50 minutes or until top of cake springs back when lightly touched. Set pan on wire rack; cool 15 minutes. Use flexible knife or metal spatula to loosen center and sides of cake from pan. If necessary to further loosen the cake, lightly tap pan on counter. Invert pan; remove cake and cool completely on wire rack. If desired, sprinkle with powdered sugar. Serves 10-12.
Orange Sauce: In 2-cup glass measure, stir together 1/4 cup granulated sugar, 1 Tbsp. cornstarch and 1/4 tsp. finely shredded orange peel. Stir in 3/4 cup orange juice. Microwave, uncovered, on 100% power for 2-3 minutes or until mixture is bubbly, stirring once. Stir in 2 tsp. butter. Serve warm.
NOTE: The easiest way to grease a fluted pan is to use a pastry brush.
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Glazed Almond Bundt Cake
1 cup butter, softened
2 cups white sugar
4 eggs
1-1/2 tsp. almond extract
1-2/3 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground almonds
1 cup milk
1/4 cup milk
3/4 cup white sugar
1/2 tsp. almond extract
1/2 cup toasted sliced almonds
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1-1/2 tsp. almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 tsp. almond extract and toasted sliced almonds; pour over warm cake.
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Glorious Sponge Cake
6 eggs
1 cup white sugar
1/4 cup water
1 tsp. lemon extract
1 tsp. lemon zest
1 cup cake flour
1/2 tsp. cream of tartar
1/4 tsp. salt
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture. Pour batter into an ungreased 9" tube pan. Bake at 325ºF for one hour, or until done.
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Gold & Silver Cake
1 cup butter
2 cups white sugar
3 eggs, separated
4 cups sifted flour
4 tsp. baking powder
1-1/3 cups milk
2 tsp. vanilla extract
Preheat oven to 350ºF. Cream 1/2 cup butter and 1 cup sugar; add egg yolks, mixing well. Combine 2 cups flour and 2 tsp. baking powder. Add flour mixture alternately with 2/3 cup milk to creamed mixture. Pour into two greased and floured 9" round pans. Bake for 20 to 25 minutes, until done. Cool. Cream 1 cup sugar and 1/2 cup butter. Combine 2 cups flour and 2 tsp. baking powder; add to creamed mixture alternately with 2/3 cup milk. Beat egg whites, and fold into batter. Stir in flavoring. Pour into two greased and floured 9" round pans. Bake for 20 to 25 minutes. Cool. Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.
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Gold Cake
3/4 cup butter, softened
1-1/2 cups white sugar
1 cup egg yolks
1 tsp. vanilla extract
1-3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
Preheat oven to 350ºF. Grease and flour two 8" round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans. Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
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Golden Crown Cake
1 cup scolded milk
1/2 cup shortening
1/2 cup sugar
1 tsp. salt
2 yeast cakes
2 eggs
4-1/2 cups flour
Put scalded milk over the first 3 ingredients, let stand until lukewarm. Then add 2 small yeast cakes. Add 2 eggs, well beaten, and 4-1/2 cups flour. Put on floured board and knead until elastic, put in greased bowl and let stand until double in bulk. Put cloth over bowl. Pat down and knead again and let rise again for about 20 min. Roll into balls about the size of a golf ball. Roll each ball in melted butter. Roll each ball in following mixture.
1 cup sugar
1/2 tsp. cinnamon
1/2 cup chopped nutmeats
Place in a 325ºF oven for 40 minutes or until browned in angel food cake pan.
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Golden Lemon Pound Cake
from Land O Lakes
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
Glaze:
1-1/4 cups powdered sugar
2 tsp. lemon juice
1 Tbsp. milk
Heat oven to 325ºF. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes). Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed (2 to 3 minutes). Add lemon peel and 1 Tbsp. lemon juice. Continue beating until well mixed (1 minute). Spread batter into greased and floured 12-cup Bundt pan or 10" tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar, 2 tsp. lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
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Golden Rum Cake
from Karen
1 cup chopped walnuts
1 package yellow cake mix
1 package vanilla instant pudding (3.4 oz)
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
Toast walnuts in a 350ºF. oven for 10 minutes or until just fragrant, not browned. Reduce oven to 325ºF. Mix cake mix, pudding mix, eggs, water, oil and rum until well blended. Pour 1/2 mixture into a Bundt pan that has been greased and floured. Sprinkle nuts over batter then cover with remaining batter. Place in center of oven for 60 minutes or until a toothpick comes out clean.
Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar (I use raw sugar)
1/2 cup dark rum
In a small saucepan melt butter and mix in water and sugar. Bring to a boil and boil for 5 minutes, stirring. Cool slightly and add rum, mix. When cake is done, cool in pan for 10 minutes, then turn out onto a platter and brush the glaze over and over until it's gone, allowing the cake to absorb the glaze.
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Goldy's Dream Cake
from "Catering to Nobody," by Diane Mott Davidson
4-1/2 cups flour
1-1/2 cups sugar
1-1/2 cups butter
2 eggs, beaten
1-1/2 cups sour cream
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tsp. almond extract
16 oz. cream cheese, softened
1/4 tsp. vanilla
2 eggs, beaten
1/2 cup sugar
1 cup raspberry preserves
2/3 cup raw almonds
Preheat oven to 350ºF. Grease two 9 or 10" springform or deep round foil pans. Combine flour with the 1-1/2 cups sugar. Cut in butter. Reserve two cups crumb mixture. To remaining crumb mixture, add two beaten eggs, the sour cream, salt, baking powder, baking soda and almond extract. Mix well. Spread over bottom and up sides of prepared pans. Combine cream cheese with vanilla, remaining 2 eggs and remaining 1/2 cup sugar. Spread half of this over batter in each pan. Spread 1/2 cup raspberry preserves over top of batter in each pan. Whirl almonds in food processor until chunky. Combine with crumb mixture and sprinkle over preserves on each cake. Bake 45-55 minutes. Cool at least 30 minutes before serving. Makes two cakes.
NOTE: This cake is best when made ahead and refrigerated several hours before serving.
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Goldy's Sorry Cake
from "The Cereal Murders," by Diane Mott Davidson
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening, solid
1/2 cup unsalted butter
1-2/3 cups sugar
6 large eggs, separated
1 cup buttermilk
1 Tbsp. orange zest, freshly grated
2 cups shredded wheat, broken
1 cup cranberries, quartered
1/2 cup chopped pecans
1/4 tsp. cream of tartar
Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 Tbsp. fresh orange juice, approximately
1 tsp. orange zest, freshly grated
Set oven to 350ºF. Three buttered 8- or 9" round cake pans. To make the cake, sift together the flour, baking soda, and salt. Beat the shortening with the butter until well combined. Cream in the sugar and beat until fluffy and light. Beat in the egg yolks one at a time until well combined. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the orange zest, cereal (broken into shreds), cranberries, and pecans. Beat the cream of tartar into the egg whites and continue beating until stiff. Gently fold the whites into the cake batter. Pour into the 3 prepared pans. Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on racks. To make the frosting, beat the cream cheese with the butter until well combined. Gradually add the sugar and orange juice; beat until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.
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Gone with the Wind Cake
3/4 cup water
3 egg whites
1-1/2 cups white sugar
1 tsp. vanilla extract
1-3/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
3 egg yolks
Preheat oven to 350ºF. Beat cold water and egg yolks together until mixture makes 1 quart, at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes. Sift the flour, baking powder and salt together. Fold into the egg yolk mixture. Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10" tube pan. Bake 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan. May be cut into layers and filled with Lemon Filling and iced with the same or with whipped cream.
Lemon Filling:
3/4 cup sugar
2 Tbsp. all-purpose flour
2 Tbsp. grated orange zest
1/2 cup orange juice
2 Tbsp. fresh lemon juice
1 egg
1 cup whipped cream
In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream.
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Goodie Applesauce Cake
2-1/2 cups flour
1 cup sugar
1/4 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 cup shortening, softened
1/2 cup water
1/2 cup nut meats, broken
1 cup raisins, cut up
1 lb. applesauce
1 large egg
Sift together first eight ingredients. Add next four ingredients and beat for 2 minutes. Add last two ingredients and beat 2 more minutes. Pour into greased and floured 12x7-1/2" pan, and bake at 350ºF. for 45 to 50 minutes. Top with your favorite lemon frosting. Makes 18 servings.
NOTE: For best flavor, bake the day before serving.
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Gooey Butter Cake
18-1/2 oz. pkg. yellow cake mix
4 eggs
1 cup butter
2 cups powdered sugar
8 oz. cream cheese
Preheat oven to 350ºF. Butter one 9x13" cake pan. Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the powdered sugar. Pour this mixture evenly over the first mixture. Do not stir. Bake at 350ºF for 45 minutes.
Variation: Make it a chocolate gooey butter cake by using a chocolate cake mix instead of yellow!
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Grand Marnier Cake
1 cup soft butter
1 cup sugar
3 egg yolks
1 tsp. Grand Marnier (or any orange liquor)
2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
grated orange rind
1/2 cup chopped walnuts
3 cup beaten egg whites
Topping:
1/2 cup sugar
1/4 cup orange juice
1/3 cup Grand Marnier
Cream sugar and butter. Add egg yolks and 1 tsp. Grand Marnier. Continue to beat. Sift flour, baking soda and baking powder. Add flour to mixture with sour cream, beginning and ending with dry ingredients. Add orange rind, walnuts and stiff beaten egg whites. Butter and flour an angle food cake pan. Bake at 350ºF. for 55 minutes. Spoon topping over baked cake while still in hot pan. Cool and invert onto serving plate
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Grandmother's Boiled Raisin Cake
1 cup raisins
1-1/2 cups water
1 egg
2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
3 tsp. boiling water
1/2 tsp. vanilla extract
1/2 cup butter, melted
1 cup powdered sugar
1/3 cup milk
1 tsp. ground cinnamon
Heat oven to 325ºF. Grease a 9x5" pan. Set aside. In 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. Allow mixture to cool. Stir in sugar and egg. Mix spices with boiling water and add to raisin mixture. Add flour, soda, vanilla and last, the melted shortening. Blend well. Pour into loaf pan. Bake for 40 to 50 minutes. When cool make glaze by mixing powdered sugar, ground cinnamon, and milk. Spread on top of cooled cake.
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Greek Lemon Cake
3 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 tsp. grated lemon zest
2 Tbsp. lemon juice
1 cup plain yogurt
Preheat oven to 350ºF. Grease one 10" tube pan. Sift the flour, baking soda, and salt together. Set mixture aside. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. Cream butter or margarine, 1-1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
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Grenadian Spice Cake
2 cups sifted flour
1/2 tsp. baking powder
1/8 tsp. salt
1-1/2 cups white sugar
1 cup unsalted butter, chilled, cut into Tbsp.-size pieces
1-1/2 tsp. grated lime zest
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
3 eggs
1/2 cup milk
Preheat oven to 350ºF. Grease a 9x5" loaf pan. Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan. Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
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GT (Good Times) Cake
2 cups graham cracker crumbs
1/4 cup butter, melted
1/8 cup white sugar
16 oz. semisweet chocolate, chopped
1 cup heavy whipping cream
6 eggs
3/4 cup white sugar
1/3 cup flour
Preheat oven to 325ºF. In a medium bowl, combine graham cracker crumbs, melted butter and 1/8 cup sugar. Press into the bottom and 1" up the sides of a 9" springform pan. In saucepan, cook and stir chocolate and whipping cream over low heat until chocolate is melted. Transfer to a large bowl and set aside. In a separate large bowl combine eggs, 3/4 cup sugar and flour. Beat for ten minutes, until fluffy and lemon colored. Fold 1/4 of egg mixture in chocolate mixture to lighten; then fold chocolate mixture back into egg mixture. Pour into crust lined pan. Bake 45 minutes, or until puffed around edges and halfway into the middle. Cool in pan for 20 minutes. Remove sides of springform pan. Allow to cool completely.
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Guava Cake
2 cups white sugar
1 cup butter
4 eggs
1 cup guava pulp
1/2 cup guava nectar
3 cups cake flour
1 tsp. ground nutmeg
1-1/4 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
Preheat oven to 350ºF. Grease and flour one 13x9" pan. Sift together flour, nutmeg, soda, cinnamon, and cloves. In another bowl, mix together guava pulp and juice. In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan. Bake 30-35 minutes.
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Gumdrop Cake
1 cup butter
2 cups white sugar
3 eggs
1 cup warm water (110ºF)
3-1/2 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. salt
1 tsp. lemon extract
1 tsp. vanilla extract
1 cup gumdrops, chopped
1 cup raisins
1/4 cup flour for coating
Preheat oven to 350ºF. Grease and flour 10" tube pan. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture. Mix well and pour into prepared pan. Bake for 1-1/2 hours.
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Harvest Cake
4 cups peeled and cubed apples
2 cups sugar
1 cup pecans or walnuts
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
2 eggs, beaten
1 cup liquid shortening (oil)
1 tsp. vanilla
Combine apples and sugar and let stand 1 hour. Add nuts. Sift together dry ingredients and add to mixture of eggs, shortening and vanilla. Fold in apple and nut mixture. Bake in greased and floured tube pan in a 350ºF. oven for 1 hour.
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Harvey Wallbanger Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
5 fluid oz. Galliano liquer
2 fluid oz. vodka
1/2 cup orange juice
1 cup powdered sugar
Preheat oven to 350ºF. Grease and flour one 10" tube pan. Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 oz. Galliano, 1 oz. vodka, and 4 oz. orange juice. Mix batter until smooth and thick and pour into prepared pan. Bake at 350 ºFor 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm. To Make Glaze: Combine the remaining 1 oz. Galliano, 1 oz. vodka, and 1oz. orange juice with the powdered sugar and blend until smooth. Spoon glaze over warm cake.
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Hawaiian Cake
1-1/2 cups butter
2 cups white sugar
4 eggs
1/2 tsp. salt
2 tsp. baking soda
20 oz. can crushed pineapple, drained
1/4 cup unsweetened pineapple juice
3-1/2 oz. pkg. flaked coconut
1 cup chopped walnuts
2 tsp. vanilla extract
16 oz. pkg. graham crackers, crushed
Preheat oven to 350ºF. Grease and line with parchment paper one 10" tube pan. Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan. Bake 1 hour and 30 minutes.
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Hawaiian Dream Cake
1 pkg. yellow cake mix
2 eggs
11 oz. can mandarin oranges, drained
15 oz. can crushed pineapple, juice reserved
1/2 cup mayonnaise
12 oz. dairy whipped cream with stabilizer added
2 pkgs. instant vanilla pudding
Preheat oven to 350ºF. In large bowl, combine cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise. With electric beater on medium, beat about 2 minutes or until blended. Pour into two 8" layer pans or one 9x13" baking pan. Spray with non-stick cooking spray. Bake 25-30 minutes or until golden. Allow to cool thoroughly in the pan. in medium bowl, combine whipped topping pudding and crushed pineapple. Mix well with spoon,, spread and serve.
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Hawaiian Pineapple Cake
2 cups flour
2 tsp. baking soda
2 cups sugar
2 large eggs
20 oz. can crushed pineapple
1 cup chopped nuts
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup butter
Heat oven to 350ºF. In a large mixing bowl, combine flour, baking soda and sugar. Add eggs, pineapple with its juice and nuts; mix well. Pour into lightly greased 9x13" baking pan. Bake 35-45 minutes. Cool. Beat softened cream cheese until fluffy. Whip in powdered sugar and softened butter. Spread the whipped cream cheese mixture over the cooled cake. Cut in 3" squares. Makes 12 servings
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Hawaiian Wedding Cake
1-1/2 cups white sugar
1 tsp. baking soda
2 cups flour
2 eggs
20 oz. can crushed pineapple with juice
1 cup chopped walnuts
3/4 cup flaked coconut
Preheat oven to 350ºF. Grease one 9x13" pan. In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan. Bake for 35 to 40 minutes. Cool on wire racks.
NOTE: Good with cream cheese or sour cream frosting.
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Heaven & Hell Cake
2-1/2 cups flour
2 tsp. baking soda
1-3/4 cups white sugar
1-1/4 cups butter, softened
3 egg whites
1 cup plain yogurt
2-1/2 tsp. vanilla extract
16 oz. container caramel flavored frosting
1/3 cup honey
1/3 cup cashews
Preheat oven to 350ºF. Grease and flour two 8" round pans. Stir together the flour baking soda and salt, set aside. In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg whites and beat until light and fluffy. Add the flour mixture alternately with the milk (or yogurt) and vanilla, mixing after each addition. Pour batter into the prepared pans in equal amounts. Bake cakes for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Remove from pans to cool on wire racks. Place first layer onto a plate, cover with some of the caramel frosting, drizzle honey over the cake in a criss-cross pattern. Sprinkle with cashews, cover with the next layer and repeat with remaining ingredients. This cake is best when refrigerated for a day, because the honey is absorbed by the cake.
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Heavenly Cake
18-1/2 oz. pkg. yellow cake mix
3-1/2 oz. pkg. instant vanilla pudding mix
4 eggs
8 oz. sour cream
8 (1 oz.) squares German sweet chocolate, grated
1 cup semisweet chocolate chips
Preheat oven to 350ºF. Lightly grease and flour one 9x13" cake pan. Mix all ingredients and pour into prepared pan. Bake 55 minutes.
NOTE: This cake is so rich it needs no frosting!
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Heavenly Hawaiian Cake Roll
from Pillsbury's "Best of the Bake-Off Cookbook"
Judith Merritt, Syracuse, NY, 1998
Filling:
1/3 cup butter or margarine, melted
1/2 cup packed brown sugar
1 cup coconut
2 Tbsp. chopped maraschino cherries
8-oz. can crushed pineapple in unsweetened juice, well drained, reserving 1/2 cup liquid
Cake:
powdered sugar
3 eggs
1 cup sugar
reserved 1/2 cup pineapple liquid
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Topping:
1/2 cup whipping cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla
1/4 cup chopped macadamia nuts, toasted *
Heat oven to 375ºF. Line 15x10" baking pan with foil. Spread butter evenly in bottom of pan; sprinkle with brown sugar. Sprinkle coconut, maraschino cherries and pineapple evenly over brown sugar; lightly press down. Set aside. Lightly sprinkle clean towel with powdered sugar; set aside. In small bowl, beat eggs at high speed until thick and lemon colored, about 5 minutes. Gradually add sugar; beat well. If necessary, add enough water to reserved pineapple liquid to measure 1/2 cup. At low speed, add pineapple liquid; blend well. Add flour, baking powder and salt; beat until smooth. Spread evenly over filling mixture in pan. Bake 13-18 minutes or until top springs back when touched lightly in center. Invert cake onto sugared side of towel. Gently lift sides of foil from cake; carefully remove foil. Starting with shorter end and using towel to guide cake, roll up. (Do not roll towel into cake.) Wrap towel around rolled cake; cool completely on wire rack. In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form. Place cake roll on serving plate, seam side down. Spread topping over sides and top of cake roll; sprinkle with nuts. Store in refrigerator. Serves 12.
NOTE: Chopped toasted almonds or pecans can be substituted for macadamia nuts. To toast macadamia nuts, spread on cookie sheet; bake at 350ºF. for 5-10 minutes or until light golden brown, stirring occasionally. Or spread in single layer on microwave-safe pan. Microwave on high for 4-8 minutes or until light golden brown, stirring frequently.
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Heritage Jam Cake
1 cup butter, softened
2 cups white sugar
5 eggs
1 tsp. baking soda
1 cup buttermilk
3 cups flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 cup dates, pitted and chopped
1 cup grape jam
1 cup chopped pecans
1 recipe Kentucky Fruit Filling
Preheat oven to 350ºF. Grease two 9 inch, round cake pans, and line with parchment paper. Combine 2-1/2 cups flour, salt, and spices. Dissolve soda in buttermilk: stir well. Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely. Spread hot Kentucky Fruit Filling between the layers and on top of the cake.
Kentucky Fruit Filling:
1 cup dates, pitted and chopped
1 cup chopped raisins
1 large orange
1/3 cup white sugar
1/4 cup orange juice
Cut orange into sections, and remove the seeds. Grind the sections, peels and all. Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened. Spread hot filling between layers or on top of cake.
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Hershey Icing
1/2 cup butter
3-2/3 cups powdered sugar
1/2 cup (5.5-oz. can) chocolate-flavored syrup
4 oz. milk chocolate bar, broken into pieces
2-3 Tbsp. milk
Cream butter and powdered sugar in small mixer bowl; blend in syrup. Melt chocolate pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes 3 cups.
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Hershey's Syrup Cake
1/2 cup butter
1 cup sugar
5-1/2 oz. Hershey’s syrup (scant 1/2 cup)
4 eggs
3/4 tsp baking powder
1 cup flour
2 tsp vanilla
Cream butter and sugar; add eggs and vanilla. Alternate adding flour with syrup. Bake in greased square 8" pan for 50 to 60 min. at 325ºF.
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Hershey's Hot Fudge Pudding Cake
from Hershey's
3/4 cup white sugar
1 cup flour
1/4 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup butter, melted
1-1/2 tsp. vanilla extract
1/2 cup white sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1-1/4 cups hot water
Heat oven to 350ºF. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9" square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.
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Holiday Fudge Cake
1 cup flour
3/4 cup white sugar
1/4 cup unsweetened cocoa powder
1-1/2 tsp. instant coffee powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sour cream
1 egg
1/2 tsp. vanilla extract
1/2 cup heavy whipping cream
1/4 cup white sugar
1 Tbsp. butter
1-1/2 tsp. light corn syrup
1/3 cup semisweet chocolate chips
3/4 cup chopped pecans
1/2 tsp. vanilla extract
10 pecan halves
Preheat oven to 350ºF. Grease and flour a 9" round pan and line bottom with parchment paper. In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 tsp. vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely. To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 Tbsp. butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla. Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.
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Homemade Cake Mix
from "Make-A-Mix" by Eliason, Harward and Westover
10 cups all-purpose flour
6-1/4 cups sugar
1 cup cornstarch
5 Tbsp. baking powder
1 Tbsp. salt
2-1/2 cups vegetable shortening
In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy duty mixer to blend in the shortening until the mixture resembles cornmeal in texture. Spoon into a container with a 20-cup capacity and a tight fitting lid. Seal container; label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 17 cups of Homemade Cake Mix.
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Honey Bun Cake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Carol Lankford, Danville, VA
1 box yellow cake mix
4 eggs, beaten
3/4 cup oil
1 cup buttermilk
1 cup brown sugar
2 tsp. cinnamon
1/2 cup pecans
Mix cake mix, eggs, oil and buttermilk well. Pour into greased 13x9" baking dish. Combine brown sugar, cinnamon and pecans. Swirl into batter. Bake at 300ºF. for 40-60 minutes. Check after 40 minutes with a toothpick.
Glaze:
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla
Mix all ingredients together and pour over warm cake.
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Honey Bun Cake #2
18-1/2 oz. pkg. yellow cake mix
3/4 cup vegetable oil
4 eggs
8 oz. container sour cream
1 cup brown sugar
1 Tbsp. ground cinnamon
2 cups powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla extract
Preheat oven to 325ºF. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13" glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make). Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm. To Make the frosting: In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
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Honey Cake
4 eggs, separated
3/4 cup white sugar
1 cup honey
1/3 cup vegetable oil
3 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground allspice
3 tsp. instant coffee granules
1 cup hot water
Mix coffee in hot water, and then cool. In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy. Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix. Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8" square pans. Bake at 325ºF for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.
NOTE: The cake improves with aging, so bake several days ahead.
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Honeyed Apple Cake
2/3 cup butter, softened
3/4 cup packed brown sugar
3 eggs
3/4 cup honey
2 tsp. lemon zest
1/2 cup strong brewed coffee
2 cups flour
1-1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
2 cups apples, peeled, cored and diced
1/2 cup coarsely chopped walnuts
In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, lemon rind, and coffee. In another bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Beat into the creamed mixture. Stir in the apples and walnuts. Turn the batter into a greased and floured tube pan. Bake the cake into a preheated 350ºF oven for 1 hour and 10 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.
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Hoosier Crumb Cake
1/2 cup butter, softened
2 cups packed brown sugar
2 cups flour
1 egg, beaten
1 cup buttermilk or sour milk
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
whipped cream and fresh mint, optional
In mixing bowl, cream butter and brown sugar. Add flour; mix until blended. Set aside 1/2 cup for topping. To remaining mixture, add egg, buttermilk, vanilla, baking soda and salt; stir just until blended. Pour into greased 9x13" baking pan. Sprinkle with reserved flour mixture. Bake at 375ºF. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped cream and mint if desired. Serves 12-16.
NOTE: To sour milk, place 1 Tbsp. white vinegar in a measuring cup; add milk to measure 1 cup.
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Hornets' Nest Cake
1 (4.5 oz.) pkg. cook and serve vanilla pudding
18-1/2 oz. pkg. yellow cake mix
2 cups butterscotch chips
1 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve. Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts.
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Hot Fudge Cake
from Angie
1 cup flour
3/4 cup white sugar
6 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
In a medium bowl, combine flour, white sugar, 2 Tbsp. cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in ungreased 9" square baking pan. Combine brown sugar and 4 Tbsp. cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir. Bake at 350ºF. for 35 to 40 minutes. Serve warm.
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Cakes & Icings/Frostings, page 1
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