Old-Fashioned Fudge Cake
1 cup water
1 cup unsalted butter
4 oz. unsweetened chocolate, chopped
2 cups flour
2 cups white sugar
1/2 tsp. baking soda
1/2 cup sour cream
2 eggs
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour a 9" tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool. Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream. Pour batter into prepared 9" tube pan. Bake in the preheated oven for 45 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.
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Old-Fashioned Jam Cake
Cake:
1 cup sugar
1/2 cup butter
1/2 tsp. vanilla
3 eggs
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1/2 cup buttermilk
1 cup blackberry jam
1/2 cup strawberry preserves
1/2 cup raisins
1/2 cup chopped walnuts
Glaze:
1/4 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 cups powdered sugar
Heat oven to 325ºF. Grease bottoms only of two 8" square or round cake pans. Line pans with waxed paper; grease and flour paper and sides of pans. In large bowl, combine sugar and 1/2 cup butter; beat until light and fluffy. Add 1/2 tsp. vanilla; blend well. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, allspice, cinnamon, cloves, salt, buttermilk, jam and preserves. Beat 2 minutes at medium speed. Stir in raisins and walnuts. Pour into pans. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool one hour or until completely cooled. Melt 1/4 cup butter in medium saucepan over medium-low heat. Stir in brown sugar; cook 2 minutes, stirring constantly. Add milk; bring to a boil, stirring constantly. Remove from heat. Stir in 1 tsp. vanilla. Gradually stir in powdered sugar; blend until smooth. To assemble cake, place one layer on serving plate. Spoon and spread about 1/3 of warm glaze over layer. Top with remaining layer. Spoon and spread remaining glaze over cake. Store in refrigerator. Serves 15.
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Old-Fashioned Kentucky Nut Cake
2/3 cup shortening
2/3 cup white sugar
3 eggs
2-2/3 cups flour
1 tsp. salt
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
1-1/3 cups chopped walnuts
Sift together flour, salt, and baking powder. In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9x13" cake pan. Bake at 350ºF for 35 to 40 minutes. Cool on a wire rack.
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Old-Fashioned Pound Cake with Raspberry Sauce
2 cups butter, softened
2-3/4 cups white sugar
6 eggs
3-3/4 cups all-purpose flour
1/8 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup milk
1 tsp. vanilla extract
3 cups fresh raspberries, halved
1/4 cup white sugar
1 tsp. crème de cassis liqueur
Preheat oven to 325ºF. Grease and flour a 10" tube pan. Sift together the flour, salt and nutmeg. Set aside. Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2-3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan. Bake in preheated oven for 1 hour and 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
Sauce: In a medium bowl, combine raspberries, 1/4 cup sugar, and 1 tsp. crème de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.
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Old-Fashioned Red Devil's Food Cake
2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
2 eggs
1/2 cup sour milk
1 cup boiling water
1 tsp. vanilla extract
1-1/2 cups white sugar
1/3 cup white sugar
1 Tbsp. flour
2 Tbsp. butter
2/3 cup milk
3 egg yolks
1/8 tsp. salt
1/2 tsp. vanilla extract
1 cup chopped pecans
3/4 cup packed brown sugar
3/4 cup white sugar
1/8 tsp. cream of tartar
1/3 cup hot water
3 egg whites
1/2 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour two 9" pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 tsp. salt. Set aside. In a large bowl, cream shortening and 1-1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 tsp. vanilla. Divide batter into two 9" pans. Bake at 350ºF for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers. To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 Tbsp. flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 tsp. salt and 1/2 tsp. vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing.
Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246ºF. Remove from heat. In a large bowl, beat 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 1/2 tsp. vanilla.
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Old-Fashioned Spice Cake
1 cup raisins
1 cup water
1/2 cup shortening
1 egg
1-3/4 cups flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 cup chopped walnuts
3/4 cup white sugar
1/2 tsp. baking soda
Preheat oven to 350ºF. Grease and flour two 8" pans. In a saucepan, simmer the raisins in the water on medium low heat. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly. Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan. Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.
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Old Hermit Cake
2 cups butter, softened
3 cups packed brown sugar
6 eggs
1 lemon, juiced
4 tsp. vanilla extract
4-1/2 cups flour
4 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. salt
3 cups dates, pitted and chopped
3 cups chopped walnuts
Preheat oven to 275ºF. Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well. Turn into greased and floured 10" angel food tube pan. Bake in oven for about 2-1/2 to 3 hours until an inserted wooden pick comes out clean.
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One-Bowl Chocolate Cake
2 cups white sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350ºF. Grease and flour two 9" round pans. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water. Pour into two 9" pans. Bake 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
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One-Two-Three Cake
18-1/4 oz. pkg. pineapple flavored cake mix
1/4 cup vegetable oil
21 oz. can strawberry pie filling
2 eggs
1/2 cup water
8 oz. can crushed pineapple with juice
3-1/2 oz. pkg. instant vanilla pudding mix
8 oz. container frozen whipped topping, thawed
Preheat oven to 350ºF. Grease a 9x13" pan. In prepared pan, combine cake mix, oil and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer. 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. For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.
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One-Two-Three-Four Cake
1 cup butter
2 cups white sugar
3 cups cake flour
4 egg yolks
4 egg whites
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour three 9" round pans. In a large bowl, cream butter and 1 cup of the sugar. In a separate bowl, beat egg yolks well, then add to butter mixture. Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla. Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter. Divide evenly into three prepared 9" round pans. Bake 25 minutes.
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Ooey Gooey Cake
18-1/2 oz. pkg. yellow cake mix
1/2 cup melted butter
1 egg
8 oz. cream cheese
2 eggs
3-3/4 cups powdered sugar
Grease and flour one 13x9" pan. Preheat oven to 350ºF. Mix together cake mix, melted butter, and 1 egg. Press into prepared pan. In separate bowl mix cream cheese, 2 eggs, and powdered sugar. Pour over first layer. Bake at 40 minutes.
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Orange Butter Frosting
from Peggysue
1/4 cup butter, creamed
2 cups powdered sugar
2 tsp. grated orange peel
2 Tbsp. orange juice
Beat until smooth. Spread on cool butter sponge cake cut into squares. Center with pecan halves or English walnuts to garnish.
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Orange Cake
from Peggysue
2-3/4 cups cake flour
1-1/2 cups white sugar
3 eggs
3/4 tsp. salt
1 cup chopped golden raisins
1/2 cup butter, softened
1 Tbsp. orange zest
1-1/2 tsp. baking soda
1-1/2 tsp. vanilla extract
1-1/2 cups buttermilk
1/2 cup chopped walnuts
1/4 cup shortening
Heat oven to 350ºF. Grease and flour a 9x13" baking pan, two 9" round cake pans, or three 8" round cake pans. Measure flour, sugar, eggs, salt, raisins, butter or margarine, orange peel, baking soda, vanilla, buttermilk, nuts, and shortening into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl. Next, beat 3 minutes on high speed. Pour batter into pan(s). Bake 9x13" pan 45 to 50 minutes, or layers 30 to 35 minutes; bake until a wooden pick inserted in center comes out clean.
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Orange Cake #2
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
grated rind of orange
1/2 cup chopped nuts
Topping:
1/2 cup powdered sugar
juice of 1 orange.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Sift flour, baking powder, baking soda and salt and add alternately with sour cream to butter ;and sugar mixture. Fold in orange rind and nuts. Bake in well greased 8 x 8 cake pan in a 350ºF. oven for about 40 minutes. Remove from oven and while still hot in pan, pour topping over cake. Cool on rack before removing from pan. Mix together topping ingredients and pour over hot cake.
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Orange Cake #3
18-1/2 oz. pkg. yellow cake mix
3 oz. pkg. instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 tsp. lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
Grease a 10" Bundt pan. Preheat oven to 325ºF. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
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Orange Coconut Cake
from Peggysue
1 box orange cake mix
1 box orange Jell-O
Filling:
2 cup sugar
9 oz. frozen coconut
1/4 cup orange juice
1 cup sour cream
12 oz. Cool Whip
Mix cake as directed on box and add 1 box Jell-O. Bake as directed. When cool, split layers, making 4. Mix sugar, coconut, orange juice and sour cream together with electric mixer. Place between layers, then cover cake with Cool Whip and sprinkle coconut on top. Best if you wait at least 24 hours before cutting.
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Orange Cream Cake
18-1/4 oz. pkg. orange cake mix
two 3 oz. pkg. orange flavored gelatin mix
3-1/2 oz. pkg. instant vanilla pudding mix
1 cup milk
1 tsp. vanilla extract
8 oz. container frozen whipped topping, thawed
Bake cake as directed in a 9x13" pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
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Orange Crunch Cake
1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened
18-1/2 oz. pkg. yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 Tbsp. grated orange zest
16 oz. can prepared vanilla frosting
8 oz. container frozen whipped topping, thawed
3 Tbsp. grated orange zest
1 tsp. grated lemon zest
11 oz. can mandarin oranges, drained
Preheat oven to 350ºF. Grease and flour two 9" pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
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Orange Date Nut Cake
1 cup butter, softened
2 cups white sugar
6 eggs
3-1/3 cups self-rising flour
1 cup milk
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
2 cups dates, pitted and chopped
2 cups chopped pecans
2 cups orange juice
3-1/2 cups powdered sugar
Grease a 10" tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates. Pour batter into a 10" tube pan. Bake at 350ºF for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve. To make the orange syrup: In a medium bowl, combine orange juice and powdered sugar. Mix until smooth.
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Orange Delight Cake
2 cups cake flour
1-1/3 cups white sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 tsp. orange zest
2/3 cup shortening
1/3 cup orange juice
1/3 cup water
2 eggs
2 Tbsp. lemon juice
2 egg whites
1-1/2 cups white sugar
5 Tbsp. water
1/8 tsp. salt
1-1/2 tsp. light corn syrup
1/8 tsp. cream of tartar
1 tsp. vanilla extract
2 Tbsp. grated orange zest
1/2 cup chopped walnuts
Preheat oven to 375ºF. Lightly grease and flour two 8" cake pans. Sift together into a large bowl the cake flour, 1-1/3 cups sugar, baking powder, baking soda, and 3/4 tsp. salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans. Bake 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut. To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1-1/2 cups of the sugar, 5 Tbsp. water, 1/8 tsp. salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.
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Orange Fluff Cake
1-1/2 cups sifted cake flour
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. butter, melted
1/3 cup fresh orange juice
1 tsp. grated orange zest
6 egg yolks
1 tsp. vanilla extract
6 egg whites
1/2 tsp. cream of tartar
1/2 cup white sugar
1 cup powdered sugar
2 Tbsp. fresh orange juice
2 tsp. grated orange zest
Position a rack in the center of the oven and preheat to 350ºF . Have ready an un-greased 10" tube pan with a removable bottom. Don't use a nonstick surface pan. Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 tsp. orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup 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 the un-greased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool. Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
Glaze: In a small bowl combine the powdered sugar, 2 Tbsp. orange juice, and 2 tsp. orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.
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Orange-Nut Cake
2-3/4 cups sifted cake flour
3 Tbsp. baking powder
1/2 tsp. salt
3/4 cup vegetable shortening
1-1/2 cups sugar
2 eggs
1 Tbsp. grated orange rind
1-1/4 cups milk
1/2 cup walnuts, finely chopped
Rich Orange Butter Cream Frosting, below
Walnut halves
candied orange peel, optional
Grease and flour two 9" round cake pans. Sift flour, baking powder and salt onto waxed paper. Combine shortening, sugar, eggs and orange rind in large bowl. Beat with electric mixer at high speed for 3 minutes. By hand stir in flour mixture alternately with milk, beating after each addition, until batter is smooth. Pour batter into prepared pans. Bake at 350ºF for 30 minutes or until cake tests done. Cool layers in pans on wire racks 10 minutes, then turn out to cool completely. Put layers together with part of Rich Orange Butter Cream Frosting. Frost sides and top with remaining frosting. Decorate with walnut halves and candied orange peel, if desired.
Rich Orange Butter Cream Frosting: With electric mixer, beat together 1/2 cup butter and 1 egg yolk until soft. Beat in 1 pound powdered sugar alternately with 4 Tbsp. orange juice and 2 tsp. grated orange rind until smooth and spreadable.
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Orange Nut Raisin Cake
2 cups flour
1-1/2 cups white sugar
1 cup butter
1/4 tsp. salt
1-1/2 tsp. baking powder
1/2 cup chopped walnuts
4 eggs
1/2 cup raisins
1/2 cup orange juice
1 tsp. vanilla extract
Preheat oven to 350ºF. Lightly grease and flour one 10" Bundt pan. In a small bowl, mix flour, salt and baking powder. In another small bowl, mix the chopped nuts and raisins and coat them together with about 1 Tbsp. of flour. This is to ensure that the nuts and raisins do not sink to the bottom of the cake while it is baking. In a large bowl, cream together the sugar and the butter or margarine. Add the eggs one at a time and beat for 1-2 minutes at low speed. Stir in the vanilla extract. Add the flour mixture and the orange juice alternately to the butter mixture and beat until everything is mixed thoroughly. Mix the nuts and raisins mixture into the batter. Pour the batter into a greased and floured 10" Bundt pan. Bake at 350ºF for 1 hour or until a toothpick inserted in the center comes out clean. Let cake cool before slicing and serving.
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Orange Party Cake
18-1/4 oz. pkg. white cake mix
6 oz. pkg. orange flavored gelatin mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
4 tsp. vanilla extract
Preheat oven to 350ºF. Grease and flour a 10" Bundt pan. In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla, mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until cake springs back when lightly touched. Be careful not to overbake.
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Orange Party Cake with Chocolate Icing
1/2 cup margarine, softened
1-1/4 cups white sugar
2 eggs
6 Tbsp. grated orange zest
3/4 cup fresh orange juice
1/2 cup milk
2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. orange food coloring
1/4-oz. pkg. unflavored gelatin
2 Tbsp. cold water
2 cups heavy whipping cream
1/2 cup powdered sugar
1/3 cup orange juice
4 oz. semisweet chocolate
1-1/2 Tbsp. butter
Preheat the oven to 350ºF. Grease and line with buttered wax paper two 8" round pans. Cream together margarine and 1-1/4 cup white sugar until light and fluffy. Beat in eggs and orange rind until thoroughly combined. Stir in 1/2 cup orange juice and milk. Combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. Blend in orange food coloring. Pour batter into prepared pans. Bake for 25 minutes. Cool 10 minutes, and then remove layers from pans. Peel off wax paper, and cool completely on wire racks. Split each layer of cake, making 4 thin layers. Sprinkle layers with 1/4 cup orange juice. Sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. Place cup in boiling water bath, and stir until gelatin is dissolved. Remove from heat, and set aside for a minute. Whip cream with powdered sugar until just starting to thicken. Continue beating while you add the orange juice. Slowly pour in gelatin, and combine thoroughly. Beat until stiff. Fill layers with orange flavored whipped cream. In a double boiler, combine squares of chocolate and butter or margarine; stir until melted. Let cool until chocolate thickens somewhat. Pour chocolate on top of cake, letting it drizzle down the sides. Refrigerate cake for 24 hours. Let cake sit at room temperature at least 1 hour before serving.
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Orange Pecan Cake
1/2 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
1 cup sour cream
2 Tbsp. orange zest
1 7/8 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chopped pecans
1/4 cup orange juice
2 Tbsp. Grand Marnier
Stir together the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan. In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur. Bake at 350ºF for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.
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Orange Pineapple Muffin Cake
from Pillsbury's "Best of the Bake-Off Cookbook"
Nancy Laurie, Rye, NH, 1990
Cake:
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8-1/4 oz. can crushed pineapple, drained
1/2 cup orange juice
1/3 cup butter or margarine, melted
1/2 to 1 tsp. grated orange peel
1 egg, slightly beaten
Glaze:
1/2 cup powdered sugar
1/2 tsp. grated orange peel
1-2 Tbsp. orange juice
Garnish:
fresh orange slices
mint leaves
Heat oven to 400ºF. Grease bottom only of 9" springform pan or 9" round cake pan. In large bowl, combine flours, brown sugar, baking powder, baking soda and salt; mix well. In medium bowl, combine all remaining cake ingredients; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spread dough in greased pan. Bake 22-27 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. In small bowl, combine all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm cake. Garnish with orange slices and mint leaves. Serve warm. Serves 12.
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Orange-Poppy Seed Cake
3 cups flour
2 cups sugar
1/4 cup poppy seed
2 tsp. baking powder
1/4 tsp. salt
1 cup cooking oil
3 eggs
3/4 cup milk
2 tsp. finely shredded orange peel
1/2 cup orange juice
Easy Orange Glaze, below, optional
Grease and lightly flour 10" tube pan; set aside. In large bowl, stir together flour, sugar, poppy seed, baking powder and salt. Add oil, eggs, milk, 2 tsp. orange peel and orange juice. Beat with electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into pan. Bake at 350ºF. for 50-55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan. If desired, prepare glaze and drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Serves 18.
Easy Orange Glaze: In small bowl, combine 1 cup sifted powdered sugar and 3-4 tsp. orange juice. Whisk until smooth.
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Orange Pound Cake
from Peggysue
3 cups sugar
1-1/2 cups butter
6 eggs
1/4 cup heavy cream
2 Tbsp. grated lemon peel
4 Tbsp. grated orange peel
1 tsp. salt
3 cups cake flour
In large bowl, combine sugar and butter; beat until well blended. Add eggs, cream, lemon peel, orange peel and salt; mix well. Gently fold flour into butter mixture. Pour half of batter into each of two greased 9- by 5" loaf pans. Bake at 350ºF. for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Loosen edges with metal spatula; remove from pans. Place upright on wire racks; cool completely. Makes 2 loaves.
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Orange Pudding Cake
from Peggysue
1 cup sugar, divided
2 tsp. butter
1-1/2 tsp. grated orange rind
4 eggs, separated
1/4 cup flour
1-1/4 cup milk
1/2 cup orange juice
Beat together 1/2 cup sugar, butter and orange rind until fluffy. Beat in the egg yolks, one at a time. Add flour alternately with milk and orange juice. Beat egg whites until thick. Beat in remaining sugar and continue to beat until stiff. Fold into the batter. Spoon into a buttered 1-1/2 quart baking dish. Bake 350ºF. for 50-60 minutes. Serve warm or cold. Makes 6 servings.
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Orange Raisin Cake
1 large orange
1 cup raisins
2 cups flour
1 cup white sugar
1 tsp. baking soda
1 tsp. salt
1 cup milk
1/2 cup shortening
2 eggs
1/3 cup white sugar
1 tsp. ground cinnamon
1/3 cup chopped walnuts
Preheat oven to 350ºF. Grease and flour a 9x13" pan. Squeeze the orange and reserve 1/3 cup of the juice. Grind the orange peel and pulp, raisins and 1/3 cup walnuts together. Set aside. In a large bowl, combine flour, sugar, baking soda and salt. Add milk shortening and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. For the topping: Drizzle reserved 1/3 cup orange juice over warm cake. In a small bowl combine 1/3 cup sugar, 1 tsp. cinnamon and 1/4 cup walnuts; sprinkle over cake
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Orange Rum Cake
2-1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups white sugar
4 Tbsp. grated orange zest
2 Tbsp. grated lemon zest
2 eggs
1 cup buttermilk
1 cup finely chopped walnuts
1/2 cup orange juice, strained
1 lemon, juiced
2 Tbsp. light rum
Stir together flour, baking powder, baking soda and salt; set aside. In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts. Spread batter evenly in greased 9" tube pan. Bake in center of preheated 350ºF. oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.
NOTE: This cake is best served a day or two after baking; it lets all the flavors blend together
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Orange Sponge Cake
3 eggs
1 cup white sugar
1 Tbsp. orange zest
1-1/2 cups flour
2 tsp. baking powder
6 Tbsp. orange juice
Preheat oven to 325ºF. Grease and flour one 9" round pan. Separate the eggs while cold, then bring to room temperature. Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture. In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter. Pour batter into prepared pan and bake 50 to 60 minutes.
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Orange Streusel Cake
1/4 cup firmly packed brown sugar
1 Tbsp. butter, melted
2 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 cup orange juice
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
2 tsp. grated orange rind
Preheat oven to 375ºF. Lightly spray 9" round baking pan with Pam. In small bowl, combine brown sugar, butter and flour to make crumb topping; set aside. Sift remaining dry ingredients together in bowl. In separate bowl, combine remaining ingredients. Stir to mix well; set aside. Make a well in the dry ingredients; add liquid mixture and stir just to mix well. DO NOT overbeat. Spread mixture into prepared pan. Sprinkle topping evenly over batter. Bake 30-35 minutes. Serves 8.
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Orange Walnut Rum Cake with Grand Marnier Icing
1 cup butter or margarine
2-1/2 cups sifted flour
1 cup sugar
2 tsp. baking powder
grated rind of 2 oranges
1 tsp. baking soda
grated rind of 1 lemon
1/2 tsp. salt
2 eggs
1 cup finely chopped walnuts
1 cup buttermilk or yogurt
Pour on liquid:
1 cup sugar
1 cup orange juice
3 Tbsp. lemon juice
4 Tbsp. rum
Grand Marnier icing
1/3 cup butter or margarine
2 cups powdered sugar
1 Tbsp. grated orange rind
Grand Marnier
Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10" 2-quart tube pan. Bake at 350ºF. for 1 hour. Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later.
Icing: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.
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Orange Zucchini Cake
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup Raisin Bran cereal
1-1/2 teaspoons grated orange peel
1 teaspoon vanilla flavoring
1 cup grated zucchini
1/2 cup chopped nuts
Combine flour, baking powder, soda, salt, cinnamon and nutmeg; set aside. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in cereal, orange peel and vanilla. Add flour mixture, zucchini and nuts. Mix well. Spread evenly in greased 9" square baking pan. Bake at 350ºF for 35 minutes or until tests done. Cool completely. Serve plain or sprinkle with powdered sugar. YIELD: 12 servings
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Oreo Cookie Cake
24 chocolate sandwich cookie crumbs
1/3 cup semisweet chocolate chips
1/3 cup flour
1/4 cup margarine
18-1/4 oz. pkg. butter cake mix
1 cup powdered sugar
3 Tbsp. milk
Preheat oven to 350ºF. Spray a 9x13" pan with cooking spray. In a large bowl, combine chopped cookies, chocolate chips, flour and margarine. Set aside. Mix cake according to directions on pkg.. Pour half of cake batter in pan. Sprinkle approximately 2 cups of the cookie mixture on top. Pour rest of cake batter over layer of cookies. Sprinkle remainder of cookie mixture on top. Bake 40 to 45 minutes, or until toothpick inserted into center of cake comes out clean.
Glaze: In a small bowl, mix 1 cup powdered sugar with 2 to 3 Tbsp. milk. Drizzle glaze over warm cake.
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Paradise of Chocolate
14 oz. unsweetened baking chocolate
10 Tbsp. margarine, softened
3/4 cup powdered sugar
6 egg yolks
6 egg whites
1/2 cup white sugar
1 cup flour
1 tsp. active dry yeast
1 cup apricot jelly
Preheat the oven to 350ºF. Place a circle of parchment paper into the bottom of a 10" pan for easy removal. Break the chocolate into pieces, and melt it in a metal bowl over simmering water. Stir frequently until melted. Remove from heat, and set aside to cool - don't let it harden. In a medium bowl, cream together the powdered sugar and margarine until light and fluffy. Mix the 6 egg yolks into the chocolate until well blended, then stir the chocolate mixture into the sugar mixture. In a large clean glass bowl, whip the egg whites to soft peaks. Gradually pour in the white sugar while continuing to whip the egg whites to stiff peaks. Combine the flour and yeast, and fold them into the egg whites. Fold in the chocolate mixture. Spread the batter evenly into the prepared 10" round cake pan. Bake for 1 hour in the preheated oven, or until the top of the cake springs back when lightly touched. Allow cake to cool completely before removing from pan. Split the cake in half horizontally and place the top of the cake onto a serving plate. Spread 2/3 of the apricot jelly onto that layer, then flip the bottom layer, flat side up, and place on top of the other one. Spread remaining jelly over the top.
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Passover Brownie Cake
submitted by Sharone Rosen@allrecipes.com
"I experimented for years to come up with a brownie made with matzoh... this is the best!"
5 eggs
1/2 cup unsweetened cocoa powder
2-1/2 cups white sugar
1-1/4 cups matzo cake meal
1-1/4 cups vegetable oil
1-1/4 cups chopped walnuts
In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa. Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them. Pour batter into a greased 9x13" pan. Bake at 325ºF for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.
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Patron's Party Chocolate Cake
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 box devil’s food cake mix
3-oz. pkg. chocolate or fudge instant pudding
3/4 cup water
3/4 cup oil
4 large eggs
1 Tbsp. instant coffee
1 cup sour cream
6 oz. semisweet chocolate chips
Combine all ingredients except chips in large bowl. Beat slowly at first, then at high speed for 2 minutes. Fold in chips. Bake at 350ºF. for one hour in greased and floured 10" tube or Bundt pan or in 10x15" jelly roll pan (30 minutes) until done. Cool completely before removing from pan. Serves 12-16.
NOTE: Book says this cake is “too rich for frosting."
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Peach Cake
2/3 cup butter
1 cup white sugar
3/4 cup milk
1 cup flour
1/4 tsp. salt
2 tsp. baking powder
15 oz. can sliced peaches
Preheat oven to 350ºF. Lightly grease one 8 x 8" pan. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top. Bake 50 minutes or until fully browned on top.
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Peach Cobbler Dump Cake
18-1/2 oz. pkg. yellow cake mix
two 16 oz. cans peaches in heavy syrup
1/2 cup butter
1/2 tsp. ground cinnamon, or to taste
Preheat oven to 375ºF. Empty peaches into the bottom of one 9x13" pan. Cover with the dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake 45 minutes.
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Peach-Filled Cake
3/4 cup butter, softened
1 cup white sugar
3 eggs
1 tsp. lemon zest
2/3 cup milk
1 cup flour
7/8 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
4 fresh peaches, pitted, skinned, and sliced
1/3 cup packed brown sugar
1/2 tsp. ground cinnamon
Bake at 350ºF. Grease and flour one 8x10" cake pan. In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk. In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top. Bake 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.
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Peach-Graham Upside-Down Cake
9 Tbsp. butter, softened
1 Tbsp. brown sugar
4 fresh peaches, pitted, skinned, and sliced
3 eggs
3/4 cup white sugar
3/4 cup milk
1 tsp. vanilla extract
2 cups finely ground graham cracker crumbs
1 tsp. baking powder
1/8 tsp. salt
Preheat oven to 375ºF. Place 1 Tbsp. of the butter or margarine in a 9" round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside. Cream the remaining 8 Tbsp. of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract. Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches. Bake 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
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Peach Praline Spice Cake
from Peggysue
Cake:
18-1/4 oz. spice cake mix
2 to 3 tsp. ground cinnamon
2 to 3 tsp. ground cloves
2 to 3 tsp. ground allspice
1/8 tsp. pepper
21 oz. can peach pie filling
1 cup pecan pieces
Glaze:
1 cup packed brown sugar
3/4 cup butter
2 tbsp honey or light corn syrup
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground nutmeg
2/3 cup whipping cream
1 cup pecan pieces
In a mixing bowl, combine cake mix and spices. Prepare cake mix according to package directions. Stir in pie filling and pecans. Spoon batter into a greased and floured 13x9" baking pan. Bake at 350ºF. for 45-50 minutes or until toothpick inserted near center comes out clean. For glaze: in a saucepan over medium heat, combine brown sugar and butter. Bring to a boil; reduce heat to low and simmer 2 minutes longer. Add the spices and cream; bring to a boil and simmer 2 minutes. Remove from heat and stir in pecans. Serve with cake. Serves 12
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Cakes & Icings/Frostings, page 1
7-Up Cake - Applesauce & Bourbon Cake
Cakes & Icings/Frostings, page 2
Applesauce Cake - Black Forest Cake
Cakes & Icings/Frostings, page 3
Black Forest Dump Cake - Caramel Cake
Cakes & Icings/Frostings, page 4
Caramel Cake with Caramel-Nut Frosting - Chocolate Cherry Cake
Cakes & Icings/Frostings, page 5
Chocolate-Cherry Upside-Down Cake - Chocolate Raspberry Cake
Cakes & Icings/Frostings, page 6
Chocolate Rhapsody - Coconut Poke Cake
Cakes & Icings/Frostings, page 7
Coconut Pound Cake - Double Chocolate Brownie Cake
Cakes & Icings/Frostings, page 8
Double Chocolate Pound Cake - Fig Spice Cake
Cakes & Icings/Frostings, page 9
Five-Flavor Pound Cake - German Chocolate Torte
Cakes & Icings/Frostings, page 10
German Chocolate Upside-Down Cake - Hot Fudge Cake
Cakes & Icings/Frostings, page 11
Hot Fudge Chocolate Cake - Lemon LuLu Cake
Cakes & Icings/Frostings, page 12
Lemon-Orange Picnic Cake - Mars Bar Cake
Cakes & Icings/Frostings, page 13
Marshmallow Cake - Old-Fashioned Cinnamon-Nut Cake
Cakes & Icings/Frostings, page 15
Peach Upside-Down Cake - Pineapple Caramel Cake
Cakes & Icings/Frostings, page 16
Pineapple-Carrot Cake - Reduced-Fat Black Forest Chocolate Cake
Cakes & Icings/Frostings, page 17
Reese's Cup Cake - Spectacular Orange Cake
Cakes & Icings/Frostings, page 18
Spice Cake - Thirty-Minute Yellow Cake
Cakes & Icings/Frostings, page 19
Three-Layer Coconut Cake - White Chocolate Cake
Cakes & Icings/Frostings, page 20
White Chocolate Cake #2 - Zucchini-Pineapple Cake
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