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Almond Cake .....................................................................................................................................................2 Almond, Orange and Polenta Cake .................................................................................................................3 Aloha Bundt Cake .............................................................................................................................................4 Apple Blossom Bundt Cake..............................................................................................................................5 Apple Butter Cake ............................................................................................................................................6 Apple Cake with Marzipan Filling ..................................................................................................................7 Apple Dapple Cake ...........................................................................................................................................8 Applesauce Loaf Cake ......................................................................................................................................9 Applesauce Carrot Cake ................................................................................................................................10 Arizona Lemon Cake ......................................................................................................................................11 Asparagus Bundt Cake ...................................................................................................................................12 Banana Cake....................................................................................................................................................13 Banana Nut Cake ............................................................................................................................................14 Banana Zucchini Cake ...................................................................................................................................15 Bananas and Cream Bundt Cake ..................................................................................................................16 Barefoot Contessa Lemon Cake ....................................................................................................................17 Big Bowl Cocoa Cake......................................................................................................................................18 Black Forest Bundt Cake ...............................................................................................................................19 Black Walnut Cake .........................................................................................................................................20 Blackberry Cake .............................................................................................................................................21 Blackberry Cake and Caramel Frosting.......................................................................................................22 Blackberry Jam Cake .....................................................................................................................................23 Broken Glass Cake ..........................................................................................................................................24 i
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Brown Sugar Cake ..........................................................................................................................................25 Brown Sugar Loaf Cake .................................................................................................................................26 Brownstone Front Cake .................................................................................................................................27 Bumpy Highway Cake ....................................................................................................................................28 Buttery Cinnamon Cake.................................................................................................................................30 Candied Pineapple Macadamia Loaves ........................................................................................................31 Carrot Cake .....................................................................................................................................................32 Carrot Cake with Rum Sauce ........................................................................................................................33 Chilled Raspberry Bavarian Cake ................................................................................................................34 Chocolate Bondage with Lush Chocolate Sauce ..........................................................................................35 Chocolate Chip Bundt Cake ..........................................................................................................................36 Chocolate Chip Beer and Sour Cream Cake ................................................................................................37 Chocolate Macaroon Tunnel Cake ................................................................................................................38 Coconut Marzipan Cake ................................................................................................................................39 Chocolate Raspberry Bundt Cake .................................................................................................................40 Chocolate Raspberry Pudding Cake .............................................................................................................41 Chocolate Sin Cake .........................................................................................................................................42 Chocolate Suicide ............................................................................................................................................43 Chocolate Zucchini Cake ...............................................................................................................................44 ChocolatePeanut Butter Cake .....................................................................................................................45 Cinnamon Robed Apple Cake .......................................................................................................................46 Cinnamon Sour Cream Cake .........................................................................................................................47 Coconut Bundt Cake with Powdered Sugar Glaze ......................................................................................48 Cranberry Sauce Cake ...................................................................................................................................49 ii
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Cranberry Spice Cake ....................................................................................................................................50 Date and Nut Cake ..........................................................................................................................................51 Date Cake .........................................................................................................................................................52 Devil's Food Cake with Caramelized Bananas ............................................................................................53 Dirt Cake..........................................................................................................................................................55 Doctor Bird Cake ............................................................................................................................................56 End of the Rainbow Cake...............................................................................................................................57 Fig Preserves Cake ..........................................................................................................................................58 French Chocolate Hazelnut Cake ..................................................................................................................59 Fresh Apple Cake ............................................................................................................................................60 Fresh Fig Cake ................................................................................................................................................61 Fresh Orange Bundt Cake .............................................................................................................................62 Frozen White Chocolate and Raspberry Mousse Cake...............................................................................63 Funnel Cakes ...................................................................................................................................................64 German Bundt Cake .......................................................................................................................................65 German Chocolate Bundt Cake .....................................................................................................................66 German Marble Cake .....................................................................................................................................67 Glazed Tollhouse Cake ...................................................................................................................................68 Godiva Hot Chocolate Cake ...........................................................................................................................69 Grand Illusion Cake .......................................................................................................................................70 Green Tomato Cake ........................................................................................................................................71 Gumdrop Cake ................................................................................................................................................72 Gumdrop Loaves .............................................................................................................................................73 Hawaiian Dream Cake ...................................................................................................................................74 iii
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Hawaiian Macadamia Nut Cake....................................................................................................................75 Hazelnut Cake .................................................................................................................................................76 Heavenly Cream Cake ....................................................................................................................................77 Honey Cake......................................................................................................................................................78 Jam Cake .........................................................................................................................................................79 JellO Cake .....................................................................................................................................................80 Jelly Bean Confetti Cake ................................................................................................................................81 Kentucky Butter Cake ....................................................................................................................................82 Kiwi Mousse Cake...........................................................................................................................................83 Kiwi Yogurt Cake ...........................................................................................................................................85 Lemon Cheese Bundt Cake ............................................................................................................................86 Maraschino Cherry Cake ...............................................................................................................................87 Maraschino Cherry Kuchen ..........................................................................................................................88 Marmalade Cake .............................................................................................................................................89 Nut Cake Deluxe .............................................................................................................................................90 Nutty Pretzel Bundt Cake ..............................................................................................................................91 Orange Almond Cake .....................................................................................................................................92 Orange Cake ....................................................................................................................................................93 Orange Crunch Cake ......................................................................................................................................94 Orange Date Cake ...........................................................................................................................................95 OrangePoppy Seed Cake ..............................................................................................................................96 "Out of this World" Cake ..............................................................................................................................97 Peach Bundt Cake ...........................................................................................................................................98 Peanut Butter and Hot Fudge Pudding Cake...............................................................................................99 iv
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Perfect Sponge Cake .....................................................................................................................................100 Philly Fluff .....................................................................................................................................................101 Pinch Cake .....................................................................................................................................................102 Plum Cake......................................................................................................................................................103 Popcorn Cake ................................................................................................................................................104 Porcupine Icebox Cake .................................................................................................................................105 Pork 'n' Beans Cake......................................................................................................................................106 Princess Cake ................................................................................................................................................107 Rainbow Butter Cake ...................................................................................................................................109 Raspberry Chocolate Fudge Red Velvet Cake ...........................................................................................110 Raspberry Cream Cake ................................................................................................................................111 Raspberry Swirl Butter Cake ......................................................................................................................112 Raspberry Swirl Cake ..................................................................................................................................113 Root Beer Float Cake....................................................................................................................................114 Shaker Cider Cake ........................................................................................................................................115 Singing Cake ..................................................................................................................................................116 Sour Cream Pumpkin Cake .........................................................................................................................117 Spiced Sweet Potato Cake with Brown Sugar Icing ..................................................................................118 St. Louis Lemon Cake...................................................................................................................................119 Strawberry Cream Cheese Tunnel Cake ....................................................................................................120 Strawberry Diet Cake ...................................................................................................................................121 Strawberry Tunnel Cream Cake .................................................................................................................122 StrawberryCarrot Cake .............................................................................................................................123 StrawberryPineapple Bundt Cake ............................................................................................................124 v
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Sugarplum Bundt Cake ................................................................................................................................125 Tangerine Bundt Cake .................................................................................................................................126 Three Ways to Heaven Cake ........................................................................................................................128 Toffee Treasure Cake ...................................................................................................................................129 Toll House Bundt Cake ................................................................................................................................130 Tomato Soup Cake ........................................................................................................................................131 Triple Chocolate Raspberry Fantasy ..........................................................................................................132 Tucson Lemon Cake .....................................................................................................................................133 Tunnel of Fudge Cake ..................................................................................................................................134 Vanilla Wafer Cake ......................................................................................................................................135 Walnut Cake with Coffee Syrup ..................................................................................................................136 Banana Butterfinger Cake ...........................................................................................................................137 Butterfinger Cake .........................................................................................................................................139 Butterfinger Crumb Cake ............................................................................................................................140 Gooey Butterfinger Cake .............................................................................................................................141 Heath Bar Cheesecake ..................................................................................................................................142 Heath Bar Cake .............................................................................................................................................143 Hershey Bar Pound Cake .............................................................................................................................144 Junior Mint Cheesecake ...............................................................................................................................145 Milky Way Cake ...........................................................................................................................................146 Mounds Candy Bar Cake .............................................................................................................................147 Peanut Butter Snack Cake ...........................................................................................................................148 Peppermint Cheesecake................................................................................................................................149 Snickers Bar Cheesecake ..............................................................................................................................150 vi
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Tootsie Roll Cheesecake ...............................................................................................................................151 Amaretto Dream Cupcakes with Amaretto Butter Frosting ....................................................................152 Brownie Cupcakes ........................................................................................................................................153 Buttermilk Orange Cupcakes ......................................................................................................................154 Cheesecake Cupcakes ...................................................................................................................................155 Cheesy Chocolate Cupcakes.........................................................................................................................156 Chocolate Cupcakes filled with Peanut Butter Cups.................................................................................157 Coconut and Raspberry Cupcakes ..............................................................................................................158 Crazy Cupcakes ............................................................................................................................................159 CreamFilled Cupcakes ...............................................................................................................................160 Golden Vanilla Cupcakes .............................................................................................................................161 Killer Cupcakes .............................................................................................................................................162 Lemon Cream Cupcakes ..............................................................................................................................163 Lemon Zest Cupcakes...................................................................................................................................164 Mole Hole Cupcakes .....................................................................................................................................165 Mom's Chocolate Cupcakes .........................................................................................................................166 Moon Rocks ...................................................................................................................................................167 OoeyGooey Stuffed Cupcakes ...................................................................................................................168 Pastel Cupcakes .............................................................................................................................................169 Peaches 'n' Cream Cheesecake Cupcakes ..................................................................................................170 Peanut Butter Cups Cupcakes .....................................................................................................................171 Pineapple Tea Cakes .....................................................................................................................................172 Raspberry Cup Cakes...................................................................................................................................173 Red Velvet Cupcakes ....................................................................................................................................174 vii
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S'More Cupcakes ..........................................................................................................................................175 Shoofly Cupcakes ..........................................................................................................................................176 Strawberry Cornmeal Muffin Cakes ..........................................................................................................177 Tender Chocolate Cupcakes ........................................................................................................................178 Tomato Soup Cupcakes ................................................................................................................................179 UpsideDown Chocolate Cupcakes .............................................................................................................180 Whoopie Cupcakes........................................................................................................................................181 Apricot Brandy Fruitcake ............................................................................................................................182 Best Ever Fruitcake ......................................................................................................................................183 Black Fruitcake .............................................................................................................................................184 Brazil Nut Cake .............................................................................................................................................186 Carrot Fruitcake ...........................................................................................................................................187 Chip and Cherry Fruitcake..........................................................................................................................188 Chocolate Cherry Fruitcake ........................................................................................................................189 Chocolate Christmas Cake ...........................................................................................................................190 Chocolate Fruitcakes ....................................................................................................................................191 Chocolate Fruitcakes ....................................................................................................................................192 Chocolate Fruitcakes ....................................................................................................................................193 ChocolateHazelnut Panforte (Italian Fruitcake) .....................................................................................194 Clear Creek Fruitcake ..................................................................................................................................196 Crushed Pineapple Fruitcake ......................................................................................................................198 Dark Rum Nut Fruitcake .............................................................................................................................199 Drunken Fruit Cake .....................................................................................................................................200 Dundee Cake..................................................................................................................................................201 viii
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Election Cake .................................................................................................................................................202 Elegant White Fruit Cake ............................................................................................................................203 French Fruitcake ...........................................................................................................................................204 Fruitcake ........................................................................................................................................................205 Fruitcake Supreme........................................................................................................................................206 Fruitcakes in Candied Grapefruit Shells ....................................................................................................207 Generations Fruitcake ..................................................................................................................................208 Holiday Delight Fruitcake ............................................................................................................................209 Icebox Fruitcake............................................................................................................................................210 Japanese Fruit Cake .....................................................................................................................................211 Keebler NoBake Fruitcake.........................................................................................................................212 Lemon Fruitcake ...........................................................................................................................................213 LemonPecan Fruitcake ..............................................................................................................................214 Marmalade Cake ...........................................................................................................................................215 Miniature Fruit Cakes ..................................................................................................................................216 Mrs. Crowther's Applesauce Cake ..............................................................................................................217 Murrumbidgee Cake ....................................................................................................................................218 New Orleans Fruitcake .................................................................................................................................219 NoBake Fruitcake .......................................................................................................................................220 NoBake Icebox Fruitcake ...........................................................................................................................221 Orange Slice Fruitcake .................................................................................................................................222 Pecan Whiskey Cake.....................................................................................................................................223 PineappleMacadamia Fruitcake................................................................................................................224 Queensland Cake ..........................................................................................................................................225 ix
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Quick Mincemeat Fruitcake ........................................................................................................................226 Rich Italian Fruitcake...................................................................................................................................227 Rum Fruit Cake ............................................................................................................................................228 Spicy Banana Fruit Cake .............................................................................................................................229 Stained Glass Fruit Cake..............................................................................................................................230 Stirring Fruit Cake .......................................................................................................................................231 Sweet Potato Fruit Cake ...............................................................................................................................232 Tiny Christmas Fruit Cakes ........................................................................................................................233 Tropical Fruitcake ........................................................................................................................................234 Vanilla Wafer Fruitcake...............................................................................................................................235 Watermelon Pickle Fruit Cake ....................................................................................................................236 Wedding Fruit Cake .....................................................................................................................................237 Wesson's Famous Fruitcake.........................................................................................................................238 White Fruitcake ............................................................................................................................................239 Yuletide Dark Fruit Cake ............................................................................................................................240 Zucchini Fruitcake ........................................................................................................................................241 7Minute Frosting ........................................................................................................................................242 Almond Butter Cream Icing ........................................................................................................................243 Almond Paste Frosting .................................................................................................................................244 Amaretto Butter Frosting.............................................................................................................................245 Angel Mallow Frosting .................................................................................................................................246 Banana Icing ..................................................................................................................................................247 Basic Frosting ................................................................................................................................................248 Bluegrass White Bourbon Frosting .............................................................................................................249 x
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Broiled Cake Topping...................................................................................................................................250 Brown Beauty Frosting.................................................................................................................................251 Brown Butter Brandy Frosting....................................................................................................................252 Brown Sugar Marshmallow Frosting..........................................................................................................253 Butter Cream Decorator Icing .....................................................................................................................254 Butter Cream Frosting .................................................................................................................................255 Butter Cream Icing .......................................................................................................................................256 Butter Custard Filling ..................................................................................................................................257 Butterscotch Frosting ...................................................................................................................................258 Candied Flowers............................................................................................................................................259 Caramel Butter Nut Icing ............................................................................................................................260 Caramel Fluff Frosting .................................................................................................................................261 Caramel Frosting ..........................................................................................................................................262 Caramel Icing ................................................................................................................................................263 Caramel Whip Frosting ................................................................................................................................264 Chantilly Cream Filling ................................................................................................................................265 Chocolate Brandy Frosting ..........................................................................................................................266 Chocolate Butter Icing ..................................................................................................................................267 Chocolate Buttercream Frosting .................................................................................................................268 Chocolate Clay Roses ....................................................................................................................................269 Chocolate Fudge Icing ..................................................................................................................................270 Chocolate Honey Nut Frosting ....................................................................................................................271 Chocolate Mocha Frosting ...........................................................................................................................272 Chocolate Whipped Cream ..........................................................................................................................273 xi
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Chocolate Buttercream and Vanilla Buttercream .....................................................................................274 Classic Butter Creams for Cakes and Tortes .............................................................................................275 Clear Lemon Filling ......................................................................................................................................277 Clear Orange Filling .....................................................................................................................................278 Coconut Frosting ...........................................................................................................................................279 Coffee Buttercream Frosting .......................................................................................................................280 Coffee Icing ....................................................................................................................................................281 Confectioners' Sugar Glaze ..........................................................................................................................282 Confectioners' Sugar Icing ...........................................................................................................................283 Cool Whip Frosting.......................................................................................................................................284 Cranberry Frosting .......................................................................................................................................285 Cream Cheese Frosting ................................................................................................................................286 Cream Cheese Frosting with Frangelico.....................................................................................................287 Creamy Blender Chocolate Frosting ...........................................................................................................288 Creamy Cherry Frosting ..............................................................................................................................289 Creamy Frostings ..........................................................................................................................................290 Creamy Icing .................................................................................................................................................291 Creamy Peanut Butter Icing ........................................................................................................................292 Creme Patisserie............................................................................................................................................293 Custard Cream Filling ..................................................................................................................................294 Dark Chocolate Ganache Filling, Frosting and Sauce ..............................................................................295 Decorating or Piping Gel ..............................................................................................................................296 Dream Whip Frosting ................................................................................................................................297 Dry CoconutPecan Frosting.......................................................................................................................298 xii
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Earl Grey Tea Ganache ................................................................................................................................299 Egg Nog Icing ................................................................................................................................................300 Flavored Seven Minute Frosting .................................................................................................................301 Flour Frosting................................................................................................................................................302 Fluffy Bakeshop Icing ...................................................................................................................................303 Fluffy Buttercream Icing ..............................................................................................................................304 Fluffy Chocolate Frosting.............................................................................................................................305 Fluffy Cocoa Topping ...................................................................................................................................306 Fluffy White Frosting ...................................................................................................................................307 French Silk Frosting .....................................................................................................................................308 Ganache .........................................................................................................................................................309 Grandma's Chocolate Fudge Icing ..............................................................................................................310 Hershey's Chocolate Frosting ......................................................................................................................311 Hershey's OneBowl Buttercream Frosting ..............................................................................................312 Instant Pudding Icing ...................................................................................................................................313 JellO Frosting ...........................................................................................................................................314 KoolAid Frosting ........................................................................................................................................315 Lemon Cornstarch Filling ............................................................................................................................316 Maple Butter Icing ........................................................................................................................................317 Maple Frosting ..............................................................................................................................................318 Marshmallow Frosting .................................................................................................................................319 Marshmallow Fudge Frosting ......................................................................................................................320 Mexican Chocolate Frosting ........................................................................................................................321 Mocha Icing ...................................................................................................................................................322 xiii
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Mock Twinkie Filling .................................................................................................................................323 NoCook Marshmallow Frosting ................................................................................................................324 OldFashioned Caramel Icing .....................................................................................................................325 Orange Filling................................................................................................................................................326 Orange Icing ..................................................................................................................................................327 Orange Pineapple Icing ................................................................................................................................328 Orange Water or Rose Water Icing ............................................................................................................329 Ornamental Frosting ....................................................................................................................................330 Ornamental Meringue Frosting...................................................................................................................331 Peanut Butter Frosting .................................................................................................................................332 Peanut Butter Icing .......................................................................................................................................333 Penuche Icing ................................................................................................................................................334 Peppermint Frosting .....................................................................................................................................335 Petit Fours Icing ............................................................................................................................................336 Pineapple Glaze .............................................................................................................................................337 PineappleMarshmallow Filling..................................................................................................................338 Pound Cake Glaze .........................................................................................................................................339 Praline Topping .............................................................................................................................................340 Pumpkin Frosting .........................................................................................................................................341 Raspberry Butter Cream Frosting ..............................................................................................................342 Raspberry Filling ..........................................................................................................................................343 Raspberry Icing .............................................................................................................................................344 Red Earth Frosting .......................................................................................................................................345 Rocky Road Frosting ....................................................................................................................................346 xiv
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Royal Icing .....................................................................................................................................................347 Sea Foam Frosting ........................................................................................................................................348 Shaving Cream Icing ....................................................................................................................................349 Sour Cream Frosting ....................................................................................................................................350 Stabilized Whipped Cream Icing ................................................................................................................351 Strawberry Cream Filling ............................................................................................................................352 Strawberry Fluff Frosting ............................................................................................................................353 Strawberry Glaze ..........................................................................................................................................354 Sweetened Whipped Cream .........................................................................................................................355 Swirl Frosting ................................................................................................................................................356 Tart Lemon Frosting ....................................................................................................................................357 Vanilla Custard Filling .................................................................................................................................358 Walnut Filling................................................................................................................................................359 Whipped Cream Filling ................................................................................................................................360 Whipped Cream Frosting.............................................................................................................................361 Whipped Fruit Filling ...................................................................................................................................362 Whipped Gelatin Icing .................................................................................................................................363 Whipped Topping .........................................................................................................................................364 Whippy Icing .................................................................................................................................................365 White Chocolate Cream Cheese Butter Cream .........................................................................................366 White Fudge Frosting ...................................................................................................................................367 White Ganache ..............................................................................................................................................368 White Mountain Frosting .............................................................................................................................369 Wilton Buttercream Icing ............................................................................................................................370 xv
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Yummy Fudge Frosting ................................................................................................................................371 Banana Split Ice Cream Cake ......................................................................................................................372 Black Forest Ice Cream Cake ......................................................................................................................373 Brownie Ice Cream Cake .............................................................................................................................374 Brownie Raspberry Ice Cream Cake ..........................................................................................................375 Butterfinger Ice Cream Cake ......................................................................................................................376 Carnival Ice Cream Cake .............................................................................................................................377 Chips Ahoy Ice Cream Cake ........................................................................................................................378 Chocolate Ice Cream Cake Roll...................................................................................................................379 CoffeeMint Ice Cream Cake ......................................................................................................................380 CoffeeToffee Ice Cream Cake....................................................................................................................381 Dairy Queen Ice Cream Cake ......................................................................................................................382 Heath Bar Ice Cream Cake ..........................................................................................................................383 Ice Cream Cake .............................................................................................................................................384 Ice Cream Cake Roll .....................................................................................................................................385 Ice Cream Crunch Cake ...............................................................................................................................386 No Bake Peppermint Ice Cream Cake ........................................................................................................387 Nutella Ice Cream Torte ...............................................................................................................................388 Oreo Ice Cream Cake ...................................................................................................................................389 Peanut Butter Ice Cream Cake ....................................................................................................................390 Peppermint Ice Cream Cake........................................................................................................................391 Praline Ice Cream Cake ...............................................................................................................................392 Rainbow Ice Cream Cake ............................................................................................................................393 Rainbow Sherbet Roll ...................................................................................................................................394 xvi
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Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce..........................................................395 Red Velvet Ice Cream Cake .........................................................................................................................396 SevenLayer Ice Cream Cake .....................................................................................................................398 Strawberry Ice Cream Torte .......................................................................................................................399 Turtle Brownie Ice Cream Cake .................................................................................................................400 1234 Cake ................................................................................................................................................401 A Chocolate Miracle .....................................................................................................................................402 Alaskan Crude ...............................................................................................................................................403 Alaskan Gold Rush Cake .............................................................................................................................404 All Chocolate Boston Cream Cake ..............................................................................................................405 Almond Cake with Raspberry Sauce ..........................................................................................................406 Almond Pear Cake ........................................................................................................................................407 Amalgamation Cake .....................................................................................................................................408 Amaretto Cake ..............................................................................................................................................409 Ancho Chile Devil's Food Cake ...................................................................................................................410 Angel Cream Cake ........................................................................................................................................411 Angel Food Cake Surprise ...........................................................................................................................412 Apple Cake with Hot Buttered Rum Sauce ................................................................................................413 Apple Dumpling Cake ..................................................................................................................................414 Apple Pie Cake with Rum Butter Sauce .....................................................................................................415 Apple Skillet Cake.........................................................................................................................................416 Arizona Cake .................................................................................................................................................417 Atomic Cake ..................................................................................................................................................418 Aunt Jenny's Peerless Coconut Cake ..........................................................................................................419 xvii
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Aunt Rae's Dutch Hustle Cake ....................................................................................................................420 Baba's Apple Cake ........................................................................................................................................421 Baked Strawberry Shortcake.......................................................................................................................422 Banana Butterfinger Cake ...........................................................................................................................423 Banana Cake..................................................................................................................................................425 Banana Cream Cake .....................................................................................................................................426 Banana Date Dream Cake ............................................................................................................................427 Banana Split Cake.........................................................................................................................................428 Best and Moistest Chocolate Cake ..............................................................................................................429 BestLoved Chocolate Cake ........................................................................................................................430 Black Forest Cake .........................................................................................................................................431 Black Forest Cherry Cake............................................................................................................................432 Black Magic Cake .........................................................................................................................................434 Black Midnight Cake ....................................................................................................................................435 Black Raspberry Sheet Cake .......................................................................................................................436 Blue Ribbon Carrot Cake ............................................................................................................................437 Blueberry Dump Cake ..................................................................................................................................439 Butter Mint Cake ..........................................................................................................................................440 Boston Cream Pie ..........................................................................................................................................441 Bride's Cake ..................................................................................................................................................442 Burnt Sugar Cake .........................................................................................................................................443 Burnt Sugar Cake with Burnt Sugar Frosting ...........................................................................................444 Butter Almond Cake .....................................................................................................................................445 Butter Cake with Fruit .................................................................................................................................446 xviii
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Butter Pecan Strawberry Shortcake ...........................................................................................................447 Butterscotch Cake .........................................................................................................................................448 Cannoli Cake .................................................................................................................................................449 Cappuccino Mousse Cake ............................................................................................................................450 Caramel Cake ................................................................................................................................................451 Caramel Cake with Caramel Nut Frosting ................................................................................................452 Caribbean Banana Cake ..............................................................................................................................453 Carrot Cake ...................................................................................................................................................454 Carrot Cake Supreme...................................................................................................................................455 Carrot Sheet Cake.........................................................................................................................................456 Champagne Cake ..........................................................................................................................................457 Cherry Almond Cake ...................................................................................................................................458 Cherry Marzipan Cake ................................................................................................................................459 Cherry Ripple Rose Cake .............................................................................................................................460 Chocolate Almond Raspberry Heaven........................................................................................................461 Chocolate Applesauce Cake .........................................................................................................................463 Chocolate Applesauce Rum Cake................................................................................................................464 Chocolate Buttermilk Cake ..........................................................................................................................465 Chocolate Buttermilk Sheet Cake ...............................................................................................................466 Chocolate Cake..............................................................................................................................................467 Chocolate Celebration Cake ........................................................................................................................468 ChocolateCherry Kuchen ..........................................................................................................................469 Chocolate Chip Crater Cake........................................................................................................................470 Chocolate Chip Date Nut Cake ....................................................................................................................471 xix
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Chocolate CocaCola Cake ..........................................................................................................................472 Chocolate Covered Cake ..............................................................................................................................473 Chocolate Covered Strawberry Cake .........................................................................................................475 Chocolate Eclair Cake ..................................................................................................................................476 Chocolate Eggnog Layer Cake ....................................................................................................................477 Chocolate Gooey Butter Cake......................................................................................................................479 Chocolate Greeting Card Cake....................................................................................................................480 Chocolate Ice Box Cake ................................................................................................................................481 Chocolate Kraut Cake ..................................................................................................................................482 Chocolate Malt Treasure Cake ....................................................................................................................483 Chocolate Marshmallow Creme Cake ........................................................................................................484 Chocolate Mayonnaise Cake ........................................................................................................................485 Chocolate Mousse Cake ................................................................................................................................486 Chocolate Oatmeal Cake ..............................................................................................................................487 Chocolate Raspberry Cobbler Cake ...........................................................................................................488 Chocolate Sheath Cake .................................................................................................................................489 Chocolate Strawberry Shortcake ................................................................................................................490 Chocolate Town Special Cake......................................................................................................................491 Chocolate Zucchini Cake .............................................................................................................................492 ChocolateMint Brownie Cake ...................................................................................................................493 Chocolate, Rum and Almond Cake .............................................................................................................495 Cinnamon Toast Cake ..................................................................................................................................496 Citrus CreamFrosted Deep Dark Chocolate Cake ..................................................................................497 Clabber Cake .................................................................................................................................................498 xx
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CocaCola Carrot Cake ...............................................................................................................................499 Cocoa Cake ....................................................................................................................................................500 Collector's Cocoa Cake.................................................................................................................................501 Cranberry Cake ............................................................................................................................................502 Cranberry Cake with Butter Sauce.............................................................................................................503 Cranberry Sauce Cake .................................................................................................................................504 Crazy Cake ....................................................................................................................................................505 Cream Cheese Sheet Cake............................................................................................................................506 Cream Puff Cake...........................................................................................................................................507 Dark Chocolate Pecan Torte ........................................................................................................................508 Delicate White Cake with Lemon Filling ....................................................................................................509 Devil's Food Cake .........................................................................................................................................510 Double Cherry Refrigerator Sheet Cake ....................................................................................................511 Egg Noodle Cake ...........................................................................................................................................512 Egyptian Chocolate Cake .............................................................................................................................513 English Toffee Crunch Cake ........................................................................................................................514 Esther's OrangeMarmalade Layer Cake .................................................................................................515 Fiery Chocolate Cake ...................................................................................................................................517 Fresh Coconut Cake .....................................................................................................................................518 Fresh Orange Italian Cream Cake ..............................................................................................................519 Fresh Peach Cake ..........................................................................................................................................521 Fruit Cocktail Cake ......................................................................................................................................522 Fudge Bottom Fantasy ..................................................................................................................................523 Fudgy Triple Chocolate Brownie Cake.......................................................................................................524 xxi
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General Robert E. Lee Cake ........................................................................................................................525 George Washington Cake.............................................................................................................................526 German Apple Skillet Cake .........................................................................................................................527 German Chocolate Cake ..............................................................................................................................528 German Peach Cake .....................................................................................................................................530 German Sweet Chocolate Cake ...................................................................................................................531 Ghirardelli Devil's Food Cake with Mocha Buttercream Frosting..........................................................532 Gingerbread Cake .........................................................................................................................................533 Gingerbread Cake with Pudding Sauce ......................................................................................................534 Gold Nugget Chocolate Cake .......................................................................................................................535 Gooey Coconut Cake ....................................................................................................................................536 Gooey Garden Carrot Cake .........................................................................................................................538 Graham Cracker Cake .................................................................................................................................539 Granny Cake .................................................................................................................................................540 Gypsy John ....................................................................................................................................................541 Halekulani Coconut Cake ............................................................................................................................542 Hazelnut Cake ...............................................................................................................................................543 Heath Bar Cake ..........................................................................................................................................544 Heaven and Hell Cake ..................................................................................................................................545 Heavenly Hash Cake .....................................................................................................................................547 Honey Cake....................................................................................................................................................548 Hot Fudge Cake.............................................................................................................................................549 Hot Milk Cake ...............................................................................................................................................550 Hummingbird Cake ......................................................................................................................................551 xxii
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Hundred and One Holes Cake (T&T) .........................................................................................................552 Iowa Applesauce Cake ..................................................................................................................................553 Irish OatmealWhiskey Cake ......................................................................................................................554 Italian Cream Cake.......................................................................................................................................555 JamFilled Carrot Cake...............................................................................................................................556 Judy's Apple Slab Cake ................................................................................................................................557 Juicy Coconut Raspberry Cake ...................................................................................................................558 Kentucky Cream Cake .................................................................................................................................559 Kentucky Jam Cake ......................................................................................................................................560 Kitty Litter Cake ...........................................................................................................................................561 Lady Baltimore Cake ....................................................................................................................................562 Lane Cake ......................................................................................................................................................563 Lazy Daisy Cake ............................................................................................................................................565 Lemon Balm Cake.........................................................................................................................................566 Lemon Butter Layers with Nut Crunch......................................................................................................567 Lemon Crackle Cake ....................................................................................................................................568 Lemon Gold Cake .........................................................................................................................................569 Lemonade Layer Cake .................................................................................................................................570 Lemony White Cake with Milk Chocolate Ganache .................................................................................572 Light Banana Coconut Cake ........................................................................................................................574 Lorraine Mosley's Saucepan Chocolate Cake ............................................................................................575 LuAnn's CoconutCherry Cake with CherryCoconut Frosting ...........................................................576 Macaroon Cookie Cake ................................................................................................................................577 Magnolia Petal Cake with Buttercream Icing ............................................................................................578 xxiii
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Mama's Never Fail Chocolate Cake ............................................................................................................579 Mamoo's Soggy Coconut Cake ....................................................................................................................580 Mandarin Orange Cake ...............................................................................................................................582 Maraschino Cream Cake .............................................................................................................................583 Marshmallow Strawberry Shortcake ..........................................................................................................584 Marzipan Cake with Raspberry Sauce .......................................................................................................585 Mayonnaise Cake ..........................................................................................................................................586 Melting Orange Cake (Fondant l'Orange) ..............................................................................................587 Mexican Chocolate Cake ..............................................................................................................................588 Minnehaha Cake ...........................................................................................................................................589 Miracle Whip Chocolate Cake .....................................................................................................................590 Mississippi River Mud Cake ........................................................................................................................591 Mocha Sheet Cake with Pecans ...................................................................................................................592 Moist Chocolate Cake ...................................................................................................................................593 Moist Pumpkin Sheet Cake ..........................................................................................................................594 Molasses Cake ...............................................................................................................................................595 Moravian Sugar Cake...................................................................................................................................596 Mother Lode Carrot Cake with Cream Cheese Frosting..........................................................................597 MousseintheMiddle Cake ......................................................................................................................598 Nashville's OnePan Fudge Cake................................................................................................................599 Nescafe Cake..................................................................................................................................................600 NoBake Cherry Custard Cake ..................................................................................................................601 No Bake Twinkies Cake................................................................................................................................602 Nut Cake ........................................................................................................................................................603 xxiv
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Oatmeal Cake ................................................................................................................................................604 Oatmeal Peanut Butter Cake .......................................................................................................................605 Old Fashioned Jam Cake .............................................................................................................................606 Old South Caramel Cake .............................................................................................................................607 Ooey Gooey Caramel Apple Cake ...............................................................................................................608 Orange Cocoa Cake ......................................................................................................................................609 OrangeOrange Cake ...................................................................................................................................610 Orange Slice Cake .........................................................................................................................................611 Orange Snow Ball Cake................................................................................................................................612 OrangeDate Cake........................................................................................................................................613 Oreo Cookie Cake .........................................................................................................................................614 Paradise Cake ................................................................................................................................................615 Peach Cake ....................................................................................................................................................616 Peach Custard Cake .....................................................................................................................................617 Peach Snack Cake .........................................................................................................................................618 PeachAlmond Cake ....................................................................................................................................619 PeachCustard Kuchen ................................................................................................................................620 Peaches and Cream Brunch Cake ...............................................................................................................621 Peaches and Cream Cake .............................................................................................................................622 Peanut Butter and Jelly Cake ......................................................................................................................623 Peanut Butter Cake.......................................................................................................................................624 Peanut Butter Meltaway Cake .....................................................................................................................625 Peanut Butter Sheet Cake ............................................................................................................................626 Pecan Cake ....................................................................................................................................................627 xxv
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Philadelphia Butter Cake .............................................................................................................................628 Picnic Caramel Cake ....................................................................................................................................629 Pineanna Nut Cake .......................................................................................................................................630 Pineapple Butternut Cake ............................................................................................................................631 Pineapple Cake ..............................................................................................................................................632 Pineapple Cake with Pineapple Cream Cheese Frosting ..........................................................................633 Pineapple Cake with Ginger Frosting .........................................................................................................634 Pink Lady Down Under Cake ...................................................................................................................635 Praline Cake ..................................................................................................................................................636 Praline Carrot Cake .....................................................................................................................................637 President Eisenhower's Favorite Cake .......................................................................................................639 Princess Diana's Wedding Cake ..................................................................................................................640 Puerto Rican Coconut Cake .........................................................................................................................641 Pumpkin Cake with Caramel Cream Cheese Frosting .............................................................................642 Queen Elizabeth Cake ..................................................................................................................................644 Quickie Cake 'n' Cheese Bake .....................................................................................................................645 Raisin Cake ....................................................................................................................................................646 Raspberry Angel Cheese Cake ....................................................................................................................647 Raspberry Batter Cake.................................................................................................................................648 Raspberry Cake ............................................................................................................................................649 Raspberry Custard Kuchen .........................................................................................................................650 Raspberry Nut Cake .....................................................................................................................................651 Red Devil Magic Mayonnaise Cake.............................................................................................................652 Red Devil's Food Cake..................................................................................................................................653 xxvi
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Red Earth Cake .............................................................................................................................................654 Red Velvet Cake ............................................................................................................................................655 Red, Red Devil's Food Cake .........................................................................................................................656 Reese's Peanut Butter Cake .........................................................................................................................657 Revanie (Greek Yogurt Cake) .....................................................................................................................658 Rhubarb Cake with Rhubarb Sauce ...........................................................................................................659 Rhubarb Nut Streusel Cake .........................................................................................................................660 Rose Petal Cake .............................................................................................................................................661 Rosemary Apple Cake ..................................................................................................................................662 RumApple Cake ..........................................................................................................................................663 Sauerkraut Apple Cake ................................................................................................................................664 Shortcake .......................................................................................................................................................665 Skillet Peach Cake.........................................................................................................................................666 S'More Snack Cake.......................................................................................................................................667 Sour Cherry Cake .........................................................................................................................................668 Sour Cream Blueberry Cake .......................................................................................................................669 Sour Cream Cookie Cake .............................................................................................................................670 Sour Cream Peach Kuchen ..........................................................................................................................671 South Carolina Fresh Peach Cake...............................................................................................................672 Southern Fresh Banana Layer Cake ...........................................................................................................673 Spanish Bar Cake ..........................................................................................................................................674 Spice Cake......................................................................................................................................................675 St. Louis Gooey Butter Cake........................................................................................................................676 St. Louis Ooey Gooey Berry Butter Cake ...................................................................................................677 xxvii
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Stack Cake .....................................................................................................................................................678 Strawberries on the Bottom Cake ...............................................................................................................679 Strawberry Amaretto Cake .........................................................................................................................680 Strawberry Banana Cream Cake ................................................................................................................682 Strawberry Fudge Cake ...............................................................................................................................683 Strawberry Layered Cake ............................................................................................................................684 Strawberry Marshmallow Cake ..................................................................................................................685 Strawberry Ribbon Cake .............................................................................................................................686 Strawberry ShortCut Cake ........................................................................................................................688 StrawberryLayered Coconut Cream Cake ..............................................................................................689 Sugar Gingerbread .......................................................................................................................................690 Sweet Potato Cake.........................................................................................................................................691 Sweet Potato Chocolate Nut Cake ...............................................................................................................692 Sweet Potato Layer Cake .............................................................................................................................693 Sweet Potato Layer Cake with Orange Cream Cheese Frosting ..............................................................694 Texas Oatmeal Cake .....................................................................................................................................696 Texas Sheet Cake ..........................................................................................................................................697 Texas Tornado Cake .....................................................................................................................................698 The Ultimate Chocolate Cake ......................................................................................................................699 Three Kings Cake .........................................................................................................................................700 Toll House Layer Cake .................................................................................................................................701 Tomato Soup Cake ........................................................................................................................................702 Topa Topa Tangerine Cake .........................................................................................................................703 Towering Praline Carrot Cake ....................................................................................................................704 xxviii
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Tradewinds Carrot Cake .............................................................................................................................706 Tradewinds Pineapple Chocolate Cake ......................................................................................................708 Tres Leches Cake (Cake of Three Milks Nicaragua) ...........................................................................709 Triple Chocolate Raspberry Fantasy ..........................................................................................................711 Tropical Aroma Cake ...................................................................................................................................712 Twinkie Cake .................................................................................................................................................713 Ultimate Chocolate Cake ..............................................................................................................................714 Vegetable Garden Cake ................................................................................................................................715 Waldorf Astoria Red Cake ...........................................................................................................................716 Watermelon Cake .........................................................................................................................................717 Wellesley Fudge Cake ...................................................................................................................................718 White Chocolate Mud Cake .........................................................................................................................719 White Chocolate Raspberry Cake ...............................................................................................................720 White Chocolate Sheet Cake ........................................................................................................................721 White Fudge Cake.........................................................................................................................................722 White Ivory Cream Cake .............................................................................................................................723 White Texas Sheet Cake ...............................................................................................................................724 Wildflower Honey Cake ...............................................................................................................................725 Williamsburg Orange Cake .........................................................................................................................726 Wooden Spoon Apple Cake..........................................................................................................................727 Zucchini Fudge Cake ....................................................................................................................................728 Apple Pudding Cake .....................................................................................................................................729 Black Forest Pudding Cake..........................................................................................................................730 Blackberry Pudding Cake ............................................................................................................................731 xxix
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Blueberry Pudding Cake ..............................................................................................................................732 Caramel Apple Pudding Cake .....................................................................................................................733 Caramel Pear Pudding Cake .......................................................................................................................734 Cherry Pudding Cake ...................................................................................................................................735 Chocolate Eclair Pudding Cake ...................................................................................................................736 Chocolate Espresso Pudding Cake ..............................................................................................................737 Chocolate Pudding Cake ..............................................................................................................................738 Cinnamon Pudding Cake .............................................................................................................................739 Date Nut Pudding Cake ................................................................................................................................740 Fudge Puddin' Cake .....................................................................................................................................741 Gingerbread Pudding Cake .........................................................................................................................742 Key Lime Pudding Cake ..............................................................................................................................743 Lemon Buttermilk Pudding Cake ...............................................................................................................744 Lemon Puddin' Cake ....................................................................................................................................745 Lemon Pudding Cake ...................................................................................................................................746 Mocha Fudge Puddin' Cake .........................................................................................................................747 Orange Pudding Cake ..................................................................................................................................748 Praline Pudding Cake ...................................................................................................................................749 Raspberry Pudding Cake .............................................................................................................................750 Red Velvet Pudding Cake ............................................................................................................................751 Warm Chocolate Raspberry Pudding Cake ...............................................................................................752 Almond Pound Cake .....................................................................................................................................754 Almond Pound Cake with Raspberry Filling .............................................................................................755 Apple Cider Pound Cake..............................................................................................................................757 xxx
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Apricot Brandy Pound Cake........................................................................................................................758 Apricot Rum Pound Cake ............................................................................................................................759 ApricotGlazed Pound Cake .......................................................................................................................760 Arkansas Black Walnut Pound Cake ..........................................................................................................761 Best Ever Sour Cream Pound Cake ............................................................................................................762 Black Walnut Pound Cake ...........................................................................................................................763 Blackberry Pound Cake ...............................................................................................................................764 Blueberry Cream Cheese Pound Cake .......................................................................................................765 Blueberry Pound Cake .................................................................................................................................766 Brown Sugar Pound Cake ............................................................................................................................767 Butter Cream Pound Cake ...........................................................................................................................768 Buttered Rum Pound Cake ..........................................................................................................................769 Buttermilk Pound Cake ................................................................................................................................770 Butternut Pound Cake ..................................................................................................................................771 ButterscotchMocha Pound Cake ...............................................................................................................772 Butterscotch Pound Cake .............................................................................................................................773 Buttery Apple Pound Cake ..........................................................................................................................774 CardamomWalnut Pound Cake ................................................................................................................775 Cherry Nut Pound Cake ...............................................................................................................................776 Cherry Pound Cake ......................................................................................................................................777 Chocolate Cherry Pound Cake with Bittersweet Chocolate Glaze ..........................................................778 Chocolate Mint Pound Cake ........................................................................................................................779 Chocolate Pound Cake .................................................................................................................................780 Chocolate Raspberry Pound Cake ..............................................................................................................781 xxxi
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Chocolate Swirled Pound Cake and Chocolate Sauce ...............................................................................782 ChocolateSour Cream Pound Cake ..........................................................................................................783 Citrus Pound Cake with Rum Glaze ...........................................................................................................784 Classic Pound Cake with Strata Variations ...............................................................................................785 Coconut Pound Cake ....................................................................................................................................787 Cranberry Pound Cake ................................................................................................................................788 Cream Cheese Chocolate Chip Pound Cake ..............................................................................................789 Cream Cheese Pound Cake ..........................................................................................................................790 Cream Cheese Pound Cake with Lime Glaze.............................................................................................791 Crystallized Ginger Pound Cake .................................................................................................................792 Date Nut Pound Cake ...................................................................................................................................793 Double Peanut Butter Pound Cake .............................................................................................................794 Eggnog Pound Cake ......................................................................................................................................795 Fig Pound Cake .............................................................................................................................................796 Fruited Pound Cake ......................................................................................................................................797 Georgia Peach Pound Cake..........................................................................................................................798 Ginger Pound Cake.......................................................................................................................................799 Golden LemonSquash Pound Cake ..........................................................................................................800 Grasshopper Pound Cake ............................................................................................................................801 Irish Cream and Coffee Pound Cake ..........................................................................................................802 Lemon Cream Cheese Pound Cake .............................................................................................................803 Lemon Pound Cake.......................................................................................................................................804 LemonCornmeal Pound Cake ...................................................................................................................805 LemonGlazed Pound Cake ........................................................................................................................806 xxxii
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Lime Pound Cake with Caribbean Lime Spread .......................................................................................807 Mahogany Pound Cake ................................................................................................................................808 Mississippi Praline Pound Cake with Bourbon Glaze ...............................................................................809 Old Dominion Pound Cake ..........................................................................................................................810 Old Fashioned Pound Cake..........................................................................................................................811 Orange Brandy Pound Cake ........................................................................................................................812 OrangeButter Pound Cake ........................................................................................................................813 Orange Pound Cake ......................................................................................................................................814 Orange Pound Cake with OrangeCaramel Sauce ...................................................................................815 Orange Velvet Pound Cake ..........................................................................................................................816 OrangeCoconut Pound Cake .....................................................................................................................817 Oreo Cookie Pound Cake .............................................................................................................................818 Peach Pound Cake ........................................................................................................................................819 Peach Pound Cake with Peach and Cream Cheese Icing ..........................................................................820 Peanut Butter Pound Cake ..........................................................................................................................821 Peppermint Pound Cake ..............................................................................................................................822 Pina Colada Pound Cake..............................................................................................................................823 Pineapple Pound Cake ..................................................................................................................................824 Pineapple Sage Pound Cake .........................................................................................................................825 Pineapple Supreme Pound Cake .................................................................................................................826 Pistachio Pound Cake ...................................................................................................................................827 Polynesian Pound Cake ................................................................................................................................828 Pound Cake....................................................................................................................................................829 Powdered Sugar Pound Cake ......................................................................................................................830 xxxiii
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Praline Pound Cake ......................................................................................................................................831 Pumpkin Pound Cake with Butter Rum Sauce ..........................................................................................832 Pumpkin Rum Pound Cake .........................................................................................................................833 Red Velvet Pound Cake ................................................................................................................................834 Rose Geranium Buttermilk Pound Cake ....................................................................................................835 Rose Petal Pound Cake .................................................................................................................................836 Rose Water Pound Cake ..............................................................................................................................837 Savage Mountain Pound Cake .....................................................................................................................838 Sesame Pound Cake ......................................................................................................................................839 SevenFlavor Pound Cake ...........................................................................................................................840 Sour Cream Pound Cake..............................................................................................................................841 Sour Cream Pound Cake with Buttery Orange Syrup..............................................................................842 Strawberry Cream Cheese Pound Cake .....................................................................................................843 Strawberry Yogurt Pound Cake..................................................................................................................844 Sweet Potato Pound Cake with Cinnamon Sauce ......................................................................................845 Tangerine Pound Cake .................................................................................................................................846 Tropical Pound Cake ....................................................................................................................................847 Triple Strawberry Layered Pound Cake ....................................................................................................848 Vanilla Buttermilk Pound Cake ..................................................................................................................849 Virginia Pound Cake ....................................................................................................................................850 Whipping Cream Pound Cake .....................................................................................................................851 White Chocolate Pound Cake ......................................................................................................................852 Yellow Vanilla Pound Cake .........................................................................................................................853 Applesauce Cake Roll ...................................................................................................................................854 xxxiv
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Black Forest Cherry Roll .............................................................................................................................855 Brandied Apricot Cake Roll ........................................................................................................................856 Caramel Pineapple Cake Roll ......................................................................................................................857 Carrot Cake Roll ...........................................................................................................................................858 Chocolate Almond Cake Roll .......................................................................................................................859 Chocolate Marshmallow Roll.......................................................................................................................860 Chocolate Rum Raspberry Cake Roll .........................................................................................................861 Coconut Lemon Cake Roll ...........................................................................................................................863 Coconut Pineapple Cake Roll ......................................................................................................................864 Jelly Roll ........................................................................................................................................................865 M&M's Roll ...................................................................................................................................................866 Mocha Chocolate Ice Cream Rollup Cake .................................................................................................867 Orange Vanilla Cake Roll ............................................................................................................................868 Peaches and Cream Roll ...............................................................................................................................869 Peppermint Cake Roll ..................................................................................................................................870 Peppermint Pattie Cake Roll .......................................................................................................................871 Pina Colada Cake Roll..................................................................................................................................873 Pineapple Cake Roll ......................................................................................................................................875 Pineapple Jellyroll .........................................................................................................................................876 Pudding Filled Cake Roll .............................................................................................................................877 Pumpkin Cake Roll .......................................................................................................................................878 Pumpkin Cheese Roll ....................................................................................................................................879 Pumpkin Cheesecake Roll ............................................................................................................................880 Raspberry Almond Jellyroll.........................................................................................................................881 xxxv
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Raspberry Cheese Cake Roll .......................................................................................................................882 Raspberry Cream Cake Roll........................................................................................................................883 Raspberry Jelly Roll .....................................................................................................................................884 Strawberry and Lemon Cream Roulade ....................................................................................................885 Strawberry Cream Roll ................................................................................................................................886 Tart Lemon Jelly Roll ...................................................................................................................................887 Almond Sponge Cake (Torta de Cielo) .......................................................................................................888 Angel Food Cake ...........................................................................................................................................889 Angel Food Cake with AmarettoAlmond Sauce ......................................................................................890 Brown Sugar Angel Food Cake ...................................................................................................................891 Cappuccino Angel Food Cake with Italian Meringue ...............................................................................892 ChocolateOrange Angel Food Cake ..........................................................................................................893 Delta Mocha Chiffon Cake ...........................................................................................................................894 Fallen Angel Cake .........................................................................................................................................896 Fresh Orange Sponge Cake..........................................................................................................................897 LemonVanilla Angel Food Cake with RaspberryBlueberry Sauce .....................................................898 Lime Angel Food Cake .................................................................................................................................900 MapleIced Angel Food Cake......................................................................................................................901 MatzoLemon Sponge Cake ........................................................................................................................902 Raspberry Chocolate Chiffon Cake ............................................................................................................903 Sponge Cake ..................................................................................................................................................904 Strawberries and Cream Angel Cake .........................................................................................................905 Strawberry Stuffed Angel Food Cake .........................................................................................................906 Texas Angel Cake ..........................................................................................................................................907 xxxvi
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Yellow Sponge Cake .....................................................................................................................................908 Banana Split Shortcakes...............................................................................................................................909 Bing Cherry Shortcakes ...............................................................................................................................910 Bisquick Shortcakes ......................................................................................................................................911 Bittersweet Molten Chocolate Cakes with Coffee Ice Cream ...................................................................912 BurntButter Baby Cakes ............................................................................................................................913 Cheesecake Cups ...........................................................................................................................................914 Cherry Baby Cakes .......................................................................................................................................915 Chocolate Cheesecake "Petit Fours" ..........................................................................................................916 Chocolate Cherry Bundtlettes .....................................................................................................................918 Chocolate Lava Cakes ..................................................................................................................................919 Cornmeal Shortcakes....................................................................................................................................921 Dark Cherry Shortcakes Jubilee .................................................................................................................923 Double Chocolate Lava Baby Cakes ...........................................................................................................924 Falling Chocolate Cakes with Raspberry Sauce ........................................................................................926 Fresh Rhubarb UpsideDown Baby Cakes ................................................................................................927 Gushing Mocha JavaLava Cakes ..............................................................................................................929 Individual Volcano Cakes ............................................................................................................................930 Liqueur Pound Cakes ...................................................................................................................................932 Little Cherry Cheesecakes ...........................................................................................................................933 Little Dixie Pound Cake ...............................................................................................................................934 Little Red Velvet Cakes ................................................................................................................................935 Maple Java Baby Bundt Cakes with Maple Java Butter Sauce ...............................................................936 Martha Grimes' Fairy Cakes .......................................................................................................................937 xxxvii
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Melting Moments Chocolate Cakes .............................................................................................................938 Mini Bundt Cakes with Chocolate Ganache ..............................................................................................939 Mini MochaToffee Crunch Cheesecakes ..................................................................................................940 Mini Peppermint and Chocolate Chip Cheesecakes ..................................................................................941 Miniature Amaretto Cakes ..........................................................................................................................942 Miniature Bundt Pound Cakes ....................................................................................................................943 Miniature Lemon Custard Cakes ................................................................................................................944 Molten Chocolate Baby Cakes .....................................................................................................................945 Old Fashioned Strawberry Shortcake ........................................................................................................946 Oozing Chocolate Cakes ...............................................................................................................................948 Pasteles de Cacao (Cocoa Cakes).................................................................................................................949 Pineapple UpsideDown Cake Miniatures .................................................................................................950 Pineapple UpsideDown Mini Bundts ........................................................................................................951 Sunken Raspberry Cakes with Raspberry Sauce ......................................................................................952 Raspberry Angel Food Shortcakes ..............................................................................................................953 Raspberry Steamer Cakes ............................................................................................................................954 Seaside Shortcakes ........................................................................................................................................955 Strawberry Shortcakes .................................................................................................................................956 The One and Only Authentic Southern Strawberry Shortcake ...............................................................957 Warm Chocolate Date Cakes .......................................................................................................................958 7Up Bundt Cake ..........................................................................................................................................959 7Up Cake ..................................................................................................................................................960 7Up Lemon Cheesecake with Strawberry Glaze .....................................................................................961 7Up Pound Cake .........................................................................................................................................962 xxxviii
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CocaCola Brownie Cake .........................................................................................................................963 CocaCola Cake .........................................................................................................................................964 CocaCola Carrot Cake ............................................................................................................................965 Colombian Fresh Banana Cake with Sea Foam Frosting .........................................................................966 Crater Cake with Cola Frosting ..................................................................................................................967 Dr. Pepper Cake ............................................................................................................................................968 Dr. Pepper Cherry Marshmallow Cake......................................................................................................969 Fresca Cake with Maraschino Icing ............................................................................................................970 Mountain Dew Cake ..................................................................................................................................971 Orange Crush Pound Cake ..........................................................................................................................972 Pepsi Cola Cake with Peanut Butter Frosting ...........................................................................................973 Pistachio Dream Cake ..................................................................................................................................974 Root Beer Cake .............................................................................................................................................975 Root Beer Float Cake....................................................................................................................................976 Soda Pop Strawberry Angel Food Cake .....................................................................................................977 Strawberry Soda Pop Cake ..........................................................................................................................978 Watergate Cake .............................................................................................................................................979 Watergate Cake with CoverUp Frosting ..................................................................................................980 Almond Torte with Fresh Raspberry Sauce ...............................................................................................981 Bavarian Apple Torte ...................................................................................................................................982 Bittersweet Chocolate Torte with Raspberries ..........................................................................................983 Chocolate Almond Flourless Torte..............................................................................................................984 Chocolate Decadence Torte ..........................................................................................................................985 Chocolate Praline Torte ...............................................................................................................................986 xxxix
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Chocolate Torte with Bailey's Irish Cream ................................................................................................987 Chocolate Torte with Buttercream Frosting ..............................................................................................988 Gingersnap Pumpkin Mousse Torte ...........................................................................................................989 Himmel Torte ................................................................................................................................................990 Linzer Torte ...................................................................................................................................................991 Marzipan Torte .............................................................................................................................................992 Matzo Meal Almond Torte ...........................................................................................................................993 Meringue Nut Torte ......................................................................................................................................994 Mexican Gold Nugget Brownie Torte .........................................................................................................995 Raspberry Angel Torte .................................................................................................................................996 Raspberry Hazelnut Torte ...........................................................................................................................997 Raspberry Nabisco Torte .............................................................................................................................998 RaspberryPineapple Cream Torte ............................................................................................................999 RaspberryWalnut Filled Almond Torte with Rum Icing .....................................................................1000 Tia Maria Torte...........................................................................................................................................1001 Vienna Torte ................................................................................................................................................1002 White Lily White Chocolate Cherry Torte ...............................................................................................1003 Amaretto Pear UpsideDown Cakes .........................................................................................................1004 Apple UpsideDown Cake .........................................................................................................................1005 Apricot UpsideDown Cake.......................................................................................................................1006 Banana Chocolate Chip UpsideDown Cake ...........................................................................................1007 Banana UpsideDown Cake.......................................................................................................................1008 Banana Walnut UpsideDown Cake .........................................................................................................1009 Blueberry UpsideDown Cake ..................................................................................................................1010 xl
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Buttery UpsideDown Cake with Fresh Mango and Candied Ginger ..................................................1011 Cherry Almond UpsideDown Cake ........................................................................................................1012 Cherry UpsideDown Cake .......................................................................................................................1013 Chocolate Cherry UpsideDown Cake .....................................................................................................1014 Chocolate Fudge Upside Down Cake ........................................................................................................1015 Chocolate Praline UpsideDown Cake .....................................................................................................1016 Chocolate Walnut Upside Down Cake ......................................................................................................1017 Cranberry UpsideDown Cake .................................................................................................................1018 Daffodil Upside Down Cake .......................................................................................................................1019 Deep Dish Apple Pie UpsideDown Cake .................................................................................................1020 Dole's Fast UpsideDown Cake .................................................................................................................1021 French Apple UpsideDown Cake ............................................................................................................1022 Friendship Sauce UpsideDown Cake ......................................................................................................1023 Fuzzy Navel UpsideDown Cake ...............................................................................................................1025 Gingerbread Peach UpsideDown Cake ..................................................................................................1026 Mango UpsideDown Cake ........................................................................................................................1027 Orange Spice UpsideDown Cake .............................................................................................................1028 Papaya UpsideDown Cake .......................................................................................................................1029 Peach UpsideDown Cake .........................................................................................................................1030 Peach Velvet UpsideDown Cake..............................................................................................................1031 Pina Colada UpsideDown Cake ...............................................................................................................1032 Pineapple Pecan UpsideDown Cake........................................................................................................1033 Pineapple Rum Upside Down Cake...........................................................................................................1034 Pineapple UpsideDown Cake ...................................................................................................................1035 xli
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Pineapple UpsideDown Mini Bundts ......................................................................................................1036 Pineapple UpsideDown Gouda Cake ......................................................................................................1037 Pumpkin UpsideDown Cake with Spiced Cream ..................................................................................1038 Raspberry UpsideDown Cake .................................................................................................................1039 Raspberry Upside Down PetitFour Cake ...............................................................................................1040 Rhubarb UpsideDown Cake ....................................................................................................................1041 Rosy Peach UpsideDown Cake ................................................................................................................1042 Sour Cherry UpsideDown Cake ..............................................................................................................1043 Spice Apple UpsideDown Cake ...............................................................................................................1044 Stacked Pineapple UpsideDown Cake ....................................................................................................1045 Strawberry UpsideDown Cake ................................................................................................................1046 Sumptuous Peach UpsideDown Cake .....................................................................................................1047 Upside Down German Chocolate Cake.....................................................................................................1048 Upside Down Peach Cake ...........................................................................................................................1049 UpsideDown Pumpkin Cake ....................................................................................................................1050
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Almond Cake
1 cup butter, softened 1 cup granulated sugar 3 eggs 1 can Solo Almond Filling 2 1/4 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup milk 1 cup confectioners sugar 2 tablespoons light cream or milk 1/4 teaspoon almond extract Preheat oven to 350 degrees F. Grease and flour a 10inch tube pan or 12cup Bundt pan. Beat butter and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make the glaze, combine the confectioners' sugar, cream or milk and almond extract in a small bowl. Stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
Almond Cake
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Banana Cake
1/2 cup butter or margarine 1 cup granulated sugar 2 eggs 34 mediumsize bananas 1 1/2 cups flour 1 teaspoon baking soda 1/2 cup nuts 1 teaspoon vanilla extract Cream butter and sugar; add beaten eggs. Sift flour with baking soda and add with the other ingredients. Put in greased loaf pan and bake 1 hour at 350 degrees F.
Banana Cake
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Blackberry Cake
1 teaspoon baking soda 1 cup buttermilk 1 cup shortening or butter 5 eggs, beaten until smooth 2 cups granulated sugar 3 cups flour 2 teaspoons cinnamon 2 teaspoons nutmeg 2 teaspoons ground allspice 2 teaspoons ground cloves 1 teaspoon salt 2 cups blackberries Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients except blackberries to the buttermilksoda mixture; mix well. Add the blackberries (drain all juice, if frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan. Bake at 350 degrees F for 1 hour. May be served plain or with whipped cream.
Blackberry Cake
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The Ultimate Cake Book cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle. Serve warm or cool completely. NOTES: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa and oil, if desired.
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Carrot Cake
4 eggs 1 1/2 cups granulated sugar 1 1/2 cups vegetable oil 3 1/4 cups whole wheat flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 (8 ounce) can crushed pineapple, drained 2 cups finely grated carrots (1 pound) 1 cup chopped pecans 1 cup chopped dates Grease a 10inch angel food cake pan; line bottom with wax paper. Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.
Carrot Cake
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Chocolate Suicide
14 to 16 servings 6 ounces (1 1/2 sticks) unsalted butter, cut in squares 12 ounces semisweet chocolate 4 eggs plus 1 yolk 4 egg whites White chocolate sauce (recipe below) Fresh strawberries and/or kiwi to garnish White Chocolate Sauce 5 ounces white chocolate, chopped 2 to 3 ounces whipping cream Combine chocolate and cream in small saucepan set in larger pan filled to within 1inch of the top with water to create stovetop water bath. Gently cook over medium heat until mixture reaches body temperature, stirring occasionally. Remove from heat, strain through fine sieve to remove any lumps. Melt butter and chocolate in double boiler over low heat. Stir with wooden spoon until mixture is melted, but not hot. Mixture should be body temperature. Transfer chocolate/butter mixture to bowl. Whip eggs and yolk at high speed with electric mixer. Pour mixture on top of butter/chocolate mixture, but do not mix in yet. Put egg whites in clean bowl, whip until soft peaks form. Add whipped egg whites to chocolate mixture and gently fold in with rubber spatula. Do not overfold. Spray two 5 x 9inch (about) bread pans with nonstick cooking spray. Gently divide mixture between pans. Set each pan in larger pan, add water to larger pan to within onehalf inch of top to create water bath. Bake in a preheated 300 degree F oven for 60 to 70 minutes or until top looks dry (top should not crack), and cake does not wiggle in pan. Cool 15 minutes. Invert pans onto serving plates. After cooling, but while still warm, cut in thin slices. Prepare white chocolate sauce, and spoon onto individual serving plates. Place slices of cake over sauce. Garnish with fruit as desired. This dessert is best served warm, but also can be served at room temperature. NOTE: Cake also may be served warm or at room temperature with hotfudge sauce, fresh strawberries and/or kiwi.
Chocolate Suicide
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Date Cake
2 pounds dates 4 cups pecan halves 1 pound candied cherries 1 teaspoon vanilla extract 1 cup flour 1 cup granulated sugar 2 tablespoons baking powder 1 teaspoon salt 4 eggs Dates, nuts and cherries may be left whole, if desired. Sift dry ingredients together three times, sifting over fruit and nut mixture the last time. Add beaten egg yolks. Fold in stiffly beaten egg whites to which vanilla extract has been added. Let stand for 30 minutes, and mix again. Line loaf pans with wax paper. Cut to fit pans, and extend one inch above top of the pan. Grease paper. Pack batter tightly into pans. Cover top of cake with wax paper, and place pan of water under cake. Bake at 250 degrees F for two hours. Remove cover from top of cake during last 15 minutes of baking.
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The Ultimate Cake Book the cream. If lumps form, return to heat briefly, stirring constantly, until smooth. Whisk in the butter and fold in the pecans. The filling may be made up to 1 week in advance. Cover tightly and keep refrigerated. Reheat in a double boiler or microwave until quite warm (but not hot) and softened. Mixture will remain stiff. To assemble: Dot the top of the cake with the caramel, then spread over the cake. This will be textured, do not expect a smooth topping. Just before serving, preheat the broiler. Cut the bananas diagonally into thin slices, discarding ends. Pat slices to flatten, then arrange on the cake in concentric circles, starting from the perimeter. Try to cover the top as completely as possible. Sprinkle with sugar and broil 3 to 5 inches from the heat source, until the sugar melts and turns golden. Watch carefully so it doesn't burn. Remove the rim of the springform pan and transfer the cake to a plate and serve immediately, topped with whipped cream or ice cream if desired.
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Dirt Cake
1 (20 ounce) package Oreos 8 ounces cream cheese 1/4 cup margarine 1 cup confectioners' sugar 12 ounces Cool Whip 2 (3 1/2 ounce) boxes instant vanilla pudding 3 cups milk 1 teaspoon vanilla extract Crush cookies to find crumbs in food processor. Set aside. Mix cream cheese, margarine and sugar. Fold in Cool Whip. Set aside. Mix pudding mixes, milk and vanilla extract. Stir pudding mixture into cream cheese mixture and mix well. In plastic flower pot alternate the cream cheese mixture and crumbs ending with the crumbs. Just before serving, decorate with a stem of silk flowers (and a gummi worm or 2). Serve with a garden trowel. You can also make this a Sand Cake using vanilla cream cookies instead of the Oreos and assemble it in a child's beach bucket and serve with a sand shovel.
Dirt Cake
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Funnel Cakes
2 eggs 1 cup milk 1 cup water 1/2 teaspoon vanilla extract 3 cups allpurpose flour 1/4 cup granulated sugar 1 tablespoon baking soda 1/4 teaspoon salt Oil (for deep fat frying) Confectioners sugar In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep fat fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners sugar and serve warm.
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Gumdrop Cake
1 cup shortening 2 cups granulated sugar 2 eggs 1 1/2 cups applesauce with 2 teaspoons baking soda dissolved in it 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon vanilla extract 4 cups flour 1/2 cup chopped nuts 2 pounds cutup gumdrops 1 pound white raisins Blend shortening, sugar, eggs and applesauce and baking soda mixture. Add cinnamon, nutmeg, salt, vanilla extract and flour, alternating with nuts, gumdrops and raisins. Bake in a tube pan lined with brown sugar at 350 degrees F for 1 1/2 hours. This does not need frosting.
Gumdrop Cake
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Gumdrop Loaves
1 cup butter or margarine 2 cups firmly packed brown sugar 1 1/2 cups applesauce 2 eggs, wellbeaten 1 teaspoon baking soda 4 cups flour, sifted before measuring 2 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup chopped nuts 1 pound raisins 2 pounds bright colored gumdrops, cut fine (do not use black gumdrops) Cream butter and brown sugar. Mix in remaining ingredients in the order listed. Bake in buttered loaf pans 1 1/2 to 2 hours at 350 degrees F. Makes 2 loaves or more depending on size of pans used. HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too sticky. Toss cut gumdrops and raisins with a small amount of the flour from the recipe. This coats them with a small amount of flour so that they do not clump together.
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Hazelnut Cake
1 cup butter 1 1/4 cups granulated sugar 5 egg yolks, well beaten 2 cups flour 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream 1 3/4 cups finely ground hazelnuts 6 egg whites Cream butter, sugar and egg yolks. Sift dry ingredients together. Add to creamed mixture, alternating with sour cream. Add nuts. Fold in stiffly beaten egg whites. Pour into greased and floured tube or Bundt pan. Bake at 325 degrees F for 1 hour or till tests done.
Hazelnut Cake
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Honey Cake
1 cup SUE BEE HONEY 2 cups granulated sugar 1 cup margarine 4 eggs 2 teaspoons each baking powder, baking soda, cinnamon and allspice 1 teaspoon salt 2 cups cooled coffee 4 cups flour 1 cup chopped walnuts Preheat oven to 350 degrees F. Butter and flour a 12cup Bundt pan or angel food cake pan. Beat together first 4 ingredients until well blended. Blend in dry ingredients alternating with coffee until mixed. Stir in walnuts. Bake 50 to 60 minutes or until inserted toothpick comes out clean. If desired, when cool, ice with cream cheese frosting and sprinkle with additional walnuts. Cut into 16 slices. Cream Cheese Frosting 4 cups powdered sugar 8 ounces cream cheese, softened 1 tablespoon milk 1 teaspoon vanilla extract Beat all ingredients until smooth and creamy.
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Jam Cake
1 cup butter, softened 2 cups granulated sugar 3 eggs, beaten 3 cups allpurpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup blackberry jam 1 tablespoon allspice 1 cup black walnut pieces (or other nuts) 1 cup raisins 1 1/2 cups flake coconut Preheat oven to 325 degrees F. In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy. Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir in black walnuts, raisins and coconut. Pour into lightly greased and floured 10inch tube pan. Bake 1 hour at 325 degrees F. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack. Serves 12 to 16.
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JellO Cake
1 1/2 cups granulated sugar, divided 2 cups cake flour 2 teaspoons baking powder 1 small box JellO (flavor desired) 3/4 cup milk 2/3 cup vegetable oil 2 tablespoons lemon extract 4 eggs, separated In a mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, vegetable oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff, but not dry, with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease a Bundt pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 degrees F for 35 to 45 minutes until cake springs back to the touch. Turn out immediately onto a wire rack. Glaze with your favorite glaze.
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The Ultimate Cake Book with strawberry. Chocolate Leaves: With small brush, paint a thin layer on vein side of leaf. Chill until set; repeat with 3 more layers. Refrigerate. When ready to use, peel chocolate off leaves with chilled hands.
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Marmalade Cake
Cake 2 cups mixed dried or candied fruit, such as 3/4 cup chopped dried apricots, 1/4 cup chopped citron and 1 cup dried currants 1 cup hot strong tea 1/2 cup unsalted butter, softened 1 cup packed brown sugar 3 eggs 1/4 cup tart marmalade 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Pinch of salt 1/2 cup chopped walnuts Butter and flour a 2quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom with buttered and floured wax paper. Preheat oven to 250 degrees F. In medium bowl, soak fruit in hot tea. Set aside. In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper. Marzipan Topping 1 (3 1/2 ounce) roll almond paste (marzipan) Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel off remaining paper. Marmalade Sauce 1/2 cup orange marmalade 1 tablespoon orange juice In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour around base of cake. To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.
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Orange Cake
1 orange 1/2 cup granulated sugar 1 cup dates or raisins 1/2 cup nuts, chopped 1/2 cup margarine 1 cup granulated sugar 2 eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Juice orange. Add 1/2 cup sugar to juice. Cook to thin syrup. Set aside. Grind orange rind and pulp with dates in food mill. Set aside. Prepare nuts and set aside. Cream margarine and 1 cup sugar. Add eggs. Sift together dry ingredients. Add alternately with buttermilk. Add vanilla extract, fruit and nuts. Bake at 350 degrees F for 40 to 45 minutes in a greased and floured Bundt, loaf or tube pan. Pour syrup over cake while warm.
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Philly Fluff
10 ounces softened cream cheese 1/2 cup) 1 stick sweet butter, softened (important to use butter only) 1/2 cup Crisco shortening 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar, divided 6 eggs 1 teaspoon vanilla extract 8 ounces good quality bittersweet chocolate, melted and cooled ( bittersweet chocolate is a must; do not use any other kind) Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt pan or angel food pan (this is what I use). In a large mixing bowl, combine cream cheese, butter and shortening , beating until light and fluffy. In a small mixing bowl, combine flour, baking powder and salt, whisking to blend. Add the flour mixture to the creamed mixture and mix until well blended. Gradually add 1 cup sugar and the eggs, one at a time, beating well after each addition.( This step is very important) add the vanilla extract and remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth. Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife through the batter to marble it. Top with remaining batter. Bake 60 to 65 minutes, depending on your oven or until wooden pick inserted in center comes out clean. Remove from oven and cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. When cake is cooled, drizzle with remaining melted chocolate allowing some to drip down the sides. Yields 16 servings. Once you make this cake and taste it, you will always make it.
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Pinch Cake
4 cans biscuits 2 cups granulated sugar 1 cup butter, melted 2 tablespoons cinnamon Nuts Raisins Butter an angel cake pan. Cut biscuits into quarters. Roll in 1 cup sugar and 1 tablespoon cinnamon. Layer biscuits with nuts and raisins; next layer with nuts and raisins, then pour over 1/2 of melted butter, 1 cup sugar, 1 cup butter, 1 tablespoon cinnamon (melted until sugar dissolves). Layer last 2 cans as above and pour remaining sugar mixture over. Bake at 350 degrees F for 50 to 60 minutes. Be careful turning over as butter will burn you.
Pinch Cake
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Plum Cake
2 cups allpurpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1 cup vegetable oil 1 1/2 cups chopped pecans 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon nutmeg or cloves 2 (4 3/4 ounce) jars baby food plums 3 eggs Dump everything into a large bowl and mix well. Bake in a greased and floured Bundt pan for one hour at 350 degrees F.
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Popcorn Cake
1/2 cup vegetable oil 1/2 cup (1 stick) butter 1 pound large marshmallows 1 (12 ounce) can mixed nuts 5 quarts popped corn 1 small package spiced gumdrops Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into a buttered stem or Bundt pan. Let cool and remove. This is a wonderful cake for children's birthday parties.
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Princess Cake
3 egg yolks 1 egg 2/3 cup granulated sugar 2/3 cup allpurpose flour 1/4 cup potato flour 2 teaspoons baking powder 3 egg whites Preheat oven to 375 degrees F. Butter and flour a deep round 8 or 9inch springform pan. In a small mixer bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed of electric mixer until white and fluffy, scraping sides of bowl often. Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well. Wash beaters. In another bowl, beat egg whites at high speed until stiff peaks form. Carefully fold into flour mixture. Pour batter into pan. Bake at 375 degrees F for 30 minutes or until top springs back when touched lightly near center. Cool on rack. Remove cake from pan when it has cooled 10 minutes. Continue to cool on rack. Cream Filling 1 1/2 teaspoons unflavored gelatine 2 tablespoon cold water 1 tablespoon granulated sugar 2 teaspoons potato flour 1 cup heavy cream 2 slightly beaten egg yolks 1/2 teaspoon vanilla extract 1/2 cup whipping cream, whipped Soften gelatine in cold water. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream, until blended. Cook over simmering water until smooth and thick, stirring constantly. Remove from heat. stir in gelatine and vanilla extract until gelatine dissolves. Stir occasionally until completely cool, but not set, about one hour at room temperature. Fold into whipped cream. Topping 1 (9 ounce) roll almond paste (marzipan) Few drops green food coloring Confectioners' sugar Place almond paste in a food processor with a steel knife. Add enough green food coloring to tint paste pale green. Process until a smooth ball forms. Roll out between two sheets of wax paper into a circle large enough to cover the top and sides of cake. To assemble cake Princess Cake 107
The Ultimate Cake Book Divide cake into 2 layers. Spread filling between layers and on top of cake. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake. Use scraps of paste to reroll and cut out small decorative shapes such as hearts and leaves. If desired, use small amounts of additional almond paste tinted pink for special cutout shapes. Sprinkle cake lightly with confectioners' sugar. Refrigerate until serving time. Serves 12.
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Singing Cake
1 cup butter 2 cups firmly packed brown sugar 3 eggs, separated 2 squares bitter chocolate, melted 1 cup raisins 2 teaspoons cinnamon 1 teaspoon cloves 4 cups sifted flour 1 cup strawberry jam 1 cup chopped nuts 2 teaspoons baking powder 1 cup buttermilk Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves and flour; stir. Stir in nuts and jam. Add baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stifflybeaten egg whites. Quickly pour mix into a greased and floured angel food cake pan. Bake at 350F until the cake stops singing, about 45 minutes.
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StrawberryCarrot Cake
2 1/2 cups flour 1 1/4 cups packed brown sugar 1 cup finely shredded carrots 1/2 cup vegetable oil 1/2 cup plain yogurt 1/3 cup water 1/2 cup chopped pecans 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup chopped strawberries StrawberryCream Cheese Glaze Preheat oven to 350 degrees F. Grease and flour a 12cup Bundt cake pan. Beat all ingredients except strawberries and StrawberryCream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake. StrawberryCream Cheese Glaze Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners' sugar until blended.
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The Ultimate Cake Book The cake freezes well. But glaze it after defrosting so that it will be freshly moistened.
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The Ultimate Cake Book Transfer 1 cake layer to platter. Slide wax paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove wax paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)
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Butterfinger Cake
2 angel food cakes 4 egg yolks 3/4 cup (1 1/2 sticks) butter 2 cups confectioners sugar 1 (16 ounce) container Cool Whip 7 Butterfinger candy bars, frozen and crushed Mix together eggs, sugar, butter and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 13 x 9inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.
Butterfinger Cake
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Peppermint Cheesecake
1 cup chocolate wafer crumbs 3 tablespoons margarine, melted 1 envelope unflavored gelatine 1/4 cup cold water 16 ounces cream cheese, softened 1/2 cup granulated sugar 1/2 cup milk 1/4 cup crushed peppermint candy 1 cup whipping cream, whipped 2 (1.45 ounce) milk chocolate candy bars, finely chopped Combine crumbs and margarine; press onto bottom of a 9inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Soften gelatine in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.
Peppermint Cheesecake
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Brownie Cupcakes
1 cup margarine 4 (1 ounce) squares semisweet chocolate 1 cup allpurpose flour 1 3/4 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 2 cup chopped nuts Melt margarine and chocolate together over hot water. With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible. Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together. Spoon batter into cupcake tin lined with paper liners. Bake at 325 degrees F for 30 minutes or until done. Yields 20 averagesize cupcakes.
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Cheesecake Cupcakes
24 paper muffin cups 1 package vanilla wafers 1 cup granulated sugar 24 ounces cream cheese, softened 4 eggs 2 teaspoons lemon juice Cherry pie filling or blueberry or raspberry Preheat oven to 350 degrees F. Mix sugar, cheese, eggs and lemon juice together until smooth. Line cupcake pans with papers and place 2 vanilla wafer in bottom of each. Spoon cheese mixture over wafers to fill cup 3/4 full. Bake 1820 minutes. Cool. Spoon pie filling on each cupcake and refrigerate at least 1 hour.
Cheesecake Cupcakes
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Crazy Cupcakes
1 1/2 cups allpurpose flour 1 cup granulated sugar 3 heaping tablespoons cocoa powder 1 teaspoon salt 1 teaspoon baking soda 6 tablespoons vegetable oil 1 tablespoon vinegar 1 teaspoon vanilla extract 1 cup warm water Preheat oven to 350 degrees F. Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend. Line a 12hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean. Yields 12 small cupcakes.
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CreamFilled Cupcakes
3 cups allpurpose flour 2 cups granulated sugar 1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup vegetable oil 1 cup water 1 teaspoon vanilla extract In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paperlined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. Filling 1/4 cup butter or margarine, softened 1/4 cup shortening 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon vanilla extract Pinch of salt Chocolate frosting In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting. Yields 3 dozen.
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Killer Cupcakes
Cupcakes 4 (1 ounce) squares semisweet chocolate 1 teaspoon vanilla extract 1/2 pound butter 4 eggs 1 1/2 cups granulated sugar 1 cup allpurpose flour Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter. In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butterchocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full. Filling 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 egg, beaten Dash of salt 3/4 cup semisweet chocolate chips Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes. Makes 20 to 22 cupcakes.
Killer Cupcakes
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Moon Rocks
1 (6 ounce) package semisweet chocolate chips 2 cups allpurpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup softened butter 1 1/2 cups packed brown sugar 3 eggs 1 teaspoon vanilla extract 1 cup water 2 cups miniature marshmallows Melt chocolate in top of double boiler. Remove from heat, and set aside to cool. Combine flour, baking soda and salt. Set aside. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Add vanilla extract, flour mixture, water and melted chocolate. Beat at low speed until blended, scraping sides of bowl often. Stir in marshmallows. Fill paperlined cupcake pans half full; bake at 350 degrees F for 20 minutes. Cool on rack. Makes 24.
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Pastel Cupcakes
1 (18.25 ounce) box white cake mix or cake mix with pudding in the mix 1/4 cup KoolAid SugarSweetened Soft Drink Mix, any flavor Prepare and bake cake mix as directed for cupcakes, adding soft drink mix before beating. Frost cooled cupcakes with Colorful Frosting. Colorful Frosting 4 1/2 cups confectioners' sugar 1/2 cup butter or margarine, softened 2 tablespoons milk 2 tablespoons KoolAid SugarSweetened Soft Drink Mix, any flavor Beat sugar, butter, milk and soft drink mix in large bowl with electric mixer on low speed until well blended and smooth.
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S'More Cupcakes
1 cup fine graham cracker crumbs 1/2 cup sifted flour 1 1/2 teaspoons baking powder Pinch of salt 1/4 cup butter or margarine (at room temperature)* 1/4 cup shortening (at room temperature) 1 cup granulated sugar 2 eggs plus 1 egg white** 1/2 teaspoon vanilla extract About 18 marshmallows, each cut in half, divided About 4 plain milk chocolate candy bars, unwrapped, broken into individual squares and divided Sift together the first 4 ingredients; set aside. Preheat oven to 375 degrees F. In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4inch diameter or 1 7/8inch diameter) lined with paper baking cups, about onethird to onehalf full. Insert a marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8inch diameter cupcakes) or until done. Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool before serving. Yields about 15 to 18 (2 3/4inch) or 3 to 4 dozen (1 7/8inch) cupcakes * May omit butter or margarine and/or shortening, if desired; add 1/2 to 1 cup Smuckers Shortening & Oil Baking Replacement to batter. ** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter. Do not omit egg white. NOTE: use miniature marshmallows for 1 7/8inch diameter cupcakes. Do not cut each in half.
S'More Cupcakes
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Shoofly Cupcakes
2 1/2 cups allpurpose flour 1 1/2 cups light brown sugar, firmly packed 1/2 cup butter 1 teaspoon baking powder 1 cup dark brown sugar, firmly packed 1 1/2 cups boiling water 1 teaspoon baking soda Mix flour, light brown sugar, butter and baking powder well. Remove one cup of crumbs and set aside. To remaining crumbs add dark brown sugar, boiling water and baking soda. Mix well. Fill each cupcake liner 2/3 full. Top each cupcake with a heaping teaspoonful of the setaside crumbs. Bake 20 minutes at 350 degrees F. Makes 18.
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Whoopie Cupcakes
Yield: 16 Cupcakes 1 1/2 cups flour 1 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons cocoa powder 3 tablespoons Crisco 1 cup sour milk (1 teaspoon vinegar plus 1 cup milk) 1 teaspoon vanilla extract Filling 2 1/2 tablespoons flour 1/2 cup milk 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/4 cup Crisco 1/4 cup butter Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins. Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes. Makes 12 to 16. Filling: Mix flour and milk and cook until pasty; cool. Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.
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Black Fruitcake
1/4 pound candied citron 1/8 pound candied lemon peel 1/8 pound candid orange peel 1/2 pound candied cherries 1 pound candied pineapple 1 pound golden raisins 1/2 pound seeded raisins 1/4 pound currants 1/2 cup dark rum, cognac, sherry or Madeira 1/4 pound blanched shelled pecans 1/4 pound shelled walnuts or pecans 2 cups sifted allpurpose flour 1/2 teaspoon mace 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 cup butter 1 cup granulated sugar 1 cup brown sugar, firmly packed 5 eggs 1 tablespoon milk 1 teaspoon almond extract Prepare fruits and nuts a day ahead. Sliver the citron, lemon and orange peel into very thin strips; cut cherries in half and pineapple in thin wedges. Set aside. Pick over raisins and currants to eliminate stray stems or seeds; add rum, cognac, sherry or Madeira, and soak overnight. Chop almonds and walnuts or pecans coarsely. Set them aside, also. The following day, grease a 10inch tube pan, four 1pound coffee cans, or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper. To make the cake, mix 1/2 cup of the sifted flour with all the fruits and nuts in a large bowl. Sift remaining flour with spices and baking soda. Cream butter until soft, then work in granulated sugar and brown sugar, a little at a time, until mixture is smooth. Stir in the eggs, milk, almond extract and flour mixture. Mix thoroughly. Pour over the fruit and nuts and work together with your hands until batter is very well mixed. Lift the batter into the pan or pans and press it down firmly to make a compact cake when cooked. Bake at 275 degrees F. A tube pan that uses all the batter will take 3 1/4 hours. The bread pans, which will each hold half the batter, will take 2 1/4 hours. The coffee cans, which each hold onefourth of the batter, will take 2 hours. Remove cakes from oven, let stand 30 minutes, then turn out onto cake racks. Peel off the brown paper very carefully. The four small, round cakes make attractive Christmas gifts. To age fruitcakes, allow at least four weeks. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry or Madeira. Place in an airtight container, such as a large crock or kettle, and cover tightly. If cheesecloth dries out, moisten it with a little of the wine or spirits. Do not overdo it. The cakes should be firm, not soft, at the end of the aging period. This will make them easy to slice in neat, compact slices. If you wish to frost fruitcakes after they have been properly aged, cover the top first with Almond Paste, then with Milk Frosting. To decorate, make a garland of candied Black Fruitcake 184
The Ultimate Cake Book cherries, slivered angelica, and blanched whole almonds around the edge of the cake. Almond Paste 1 pound blanched almonds 1 pound confectioners' sugar, sifted 3 egg whites 1 teaspoon almond extract or 2 teaspoons rose water Work almonds through a food grinder or blend in an electric blender. Thoroughly mix in confectioners' sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture. Milk Frosting 1 1/2 cups granulated sugar 1/2 cup milk 1 teaspoon butter 1/2 teaspoon vanilla extract Combine sugar, milk and butter in a saucepan. Cook, stirring constantly, until mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until frosting is of spreading consistency. Spread over top of cake letting it dribble down the sides. If frosting becomes too stiff to spread, melt in top of double boiler over boiling water, then beat again.
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Carrot Fruitcake
1 1/2 cups vegetable oil 2 cups granulated sugar 4 eggs 3 cups allpurpose four 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups finely shredded carrots 1 1/2 cups coarsely chopped nuts 1 cup raisins 1 cup chopped dates 1 cup mixed candied fruit In a mixing bowl, combine oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the egg mixture. Beat until smooth. Stir in remaining ingredients. Pour into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
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Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.
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Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.
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Chocolate Fruitcakes
1 cup butter or margarine 6 (1 ounce) square semisweet chocolate 1 1/4 cups granulated sugar 3 large eggs 1 cup allpurpose flour 1/4 teaspoon salt 1 cup red candied cherries, cut up 1 cup green candied pineapple, wedged 3/4 cup walnut halves 3/4 cup pecan halves Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2inch loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks. Seal cakes in heavyduty plastic wrap, and refrigerate 8 hours before cutting. Yields 4 (12ounce) loaves.
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The Ultimate Cake Book Arrange cakes top sides up on 8inch cardboard rounds. Spread half the melted chocolate over each. Refrigerate until chocolate is set, about 1 hour. Sprinkle tops of cakes with cocoa powder. Wrap tightly in plastic wrap. The cakes can be prepared up to 1 month ahead. Store at cool room temperature. Makes two 8inch cakes, 64 servings.
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The Ultimate Cake Book in cheesecloth that has been soaked in additional pear brandy. Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.
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Dundee Cake
1 1/2 cups currants 1 cup diced mixed candied fruit 1 cup dark seedless raisins 3/4 cup light seedless raisins 1/2 cup halved candied cherries 1/2 cup brandy 1 1/4 cups softened butter 1 cup granulated sugar 5 eggs 3 1/4 cups sifted allpurpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 cup sliced blanched almonds Soak fruits in brandy overnight. Cream butter; add sugar, then cream again. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients. Drain fruits; stir into batter. Pour into prepared 9 x 3 1/2inch tube pan. Sprinkle with almonds; gently press into top of batter. Bake at 325 degrees F for 1 hour and 20 minutes to 1 hour and 40 minutes. Cool in pan 30 minutes; remove from pan; cool on rack.
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Election Cake
1 cup warm water (not hot) 1 package yeast 1 tablespoon granulated sugar 1 tablespoon vegetable oil 2 1/2 cups flour 1 cup butter 2 cups dark brown sugar 4 eggs, well beaten 1 tablespoon grated lemon rind 1 tablespoon lemon juice 1 1/2 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon powdered cloves 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 cups seeded raisins 1 cup whiskey Put water into a bowl and sprinkle yeast over it. Add sugar, salad oil and flour; beat thoroughly. Cover, and let rise overnight or at least 6 hours. Butter 3 loaf pans. Cream butter, then cream in brown sugar. Add eggs, then stir in lemon rind and juice. Sift together dry ingredients. Add to the butter mixture. Add raisins and whiskey. Stir into the yeast batter and beat to blend well. Divide dough in the pans. Cover and let rise 1 hour. Bake about 1 hour at 350 degrees F.
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French Fruitcake
3/4 cup candied orange peel 1/2 cup coarsely chopped walnuts 1/2 cup raisins 1/2 cup golden raisins 1 5/8 cups allpurpose flour, divided 1/2 cup butter, softened 1/2 cup granulated sugar 2 1/2 tablespoons honey 2 eggs 1 1/2 tablespoons light cream 2 tablespoons dark rum 1 teaspoon vanilla extract 1/2 teaspoon baking powder Toss candied orange peel, walnuts and raisins with 2 tablespoons of the flour. Set aside. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum and vanilla extract. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured 9 x 5inch loaf pan. Bake in a preheated 350 degrees F oven for 10 minutes. Lower the heat to 325 degrees F. Bake the cake for 45 minutes longer, or until it tests done with a wooden pick. Transfer to a rack to cool. Yields one 9 x 5inch loaf cake.
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Fruitcake
4 1/2 cups chopped pecans 3 1/2 cups chopped walnuts 2 pounds dates, chopped 1 pound candied cherries, cut up 1 pound candied pineapple, cut up 28 ounces sweetened condensed milk 8 ounces shredded coconut Combine all ingredients and mix well with hands. Turn into a greased and floured 10inch tube pan. Bake at 225 degrees F for about 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger. Decorate with maraschino cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.
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Fruitcake Supreme
2 pounds pitted dates 1/2 pound green candied cherries 1/2 pound red candied cherries 1 pound candied pineapple (cut in pieces, if whole) 3/4 cup granulated sugar 1 pound English Walnuts, shelled 1 pound pecans, shelled 1 1/2 cups allpurpose flour 1 teaspoon baking powder 1/2 teaspoon salt 5 eggs 2 teaspoons vanilla extract Leave nuts and fruit as whole as possible. Sift flour, sugar, salt, and baking powder over fruit and nuts. Mix well with hands. Beat eggs and vanilla extract and pour over flour mixture. Blend well. Line two bread pans with wax paper and butter well. Divide dough into the two pans and bake at 200 degrees F for 1 hour and 45 minutes. Put on rack to cool. When cool, wrap tightly in foil or freezer paper.
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Generations Fruitcake
4 cups allpurpose flour, divided 1 pound chopped dates 1 pound candied citron 1 pound chopped pecans 1 pound dried figs, coarsely chopped 1 (15 ounce) package raisins 1 (10 ounce) package currants 1 cup butter or margarine, softened 2 cups granulated sugar 12 large eggs, lightly beaten 1 cup milk 3/4 cup light corn syrup 2 teaspoons baking soda 2 teaspoons ground nutmeg 2 teaspoons ground allspice 1 teaspoon baking powder 1 cup brandy 15 pecan halves (optional) Brandy 3 red candied cherry halves (optional) Make a liner for a 10inch tube pan by drawing an 18inch circle on brown paper (not recycled). Cut out circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle into eighths, with lines on the outside. Cut off pointed tip of triangle along line. Unfold paper; cut along folds to the outside line. Place liner in pan; grease and set aside. Repeat procedure for second pan. Combine 1/2 cup flour, dates and next 5 ingredients in a large bowl, tossing gently. Set aside. Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating until blended after each addition. Add milk and corn syrup, mixing well. Combine remaining 3 1/2 cups flour, baking soda and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan halves in flower designs on top of batter, if desired. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from oven; cool completely in pans on wire racks. Remove cakes from pans; peel paper from cakes. Wrap in brandysoaked cheesecloth; store in airtight containers in a cool place. Pour a little brandy over cake each week for at least 1 month. Before serving, place cherry halves in center of pecan flowers, if desired. Yields 2 (5pound) cakes.
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Icebox Fruitcake
1 1/2 cups margarine 1 pound marshmallows 1 pound rolled graham crackers 1 pound chopped pecans (2 cups) 4 tablespoons brown sugar 1 box pitted dates, chopped 1/2 pound raisins 2 teaspoons vanilla extract Candied cherries Candied pineapples Candied citron In top of double boiler, melt the margarine, sugar and marshmallows. In large bowl (dishpan) put other ingredients. Pour melted mixture over these ingredients and mix well. Mold or shape into rolls or loaves. Wrap in wax paper and store in refrigerator.
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Lemon Fruitcake
1 pound butter 1 box brown sugar 6 eggs 4 cups allpurpose flour 2 ounces lemon extract 1/2 pound candied cherries 1/2 pound candied pineapple 1 quart pecans Cream butter, sugar and eggs. Add flour alternately with lemon extract. Add fruit and nuts. Cover and let stand overnight in refrigerator. Bake at 275 degrees F to 300 degrees F until done. Let stand 2 days before eating.
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LemonPecan Fruitcake
1 (1 pound) box brown sugar 1 pound butter or margarine 6 egg yolks, beaten 2 cups allpurpose flour 1 teaspoon baking powder 1 (2 ounce) bottle lemon extract 4 cups chopped pecans 1/2 pound candied pineapple, chopped 1/2 pound candied cherries, chopped 2 cups allpurpose flour 6 egg whites, beaten Cream together sugar and butter until smooth. Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture into a greased tube pan and bake at 250 degrees F for 2 1/2 hours or until cake tests done. Yields a 6pound fruitcake.
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Marmalade Cake
Cake 2 cups mixed dried or candied fruit, such as 3/4 cup chopped dried apricots, 1/4 cup chopped citron, and 1 cup dried currants 1 cup hot strong tea 1/2 cup unsalted butter, softened 1 cup packed brown sugar 3 eggs 1/4 cup tart marmalade 2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg Pinch of salt 1/2 cup chopped walnuts Butter and flour a 2quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom with buttered and floured wax paper. Preheat oven to 250 degrees F. In medium bowl, soak fruit in hot tea. Set aside. In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper. Marzipan Topping 1 (3 1/2 ounce) roll almond paste (marzipan) Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel off remaining paper. Marmalade Sauce 1/2 cup orange marmalade 1 tablespoon orange juice In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour around base of cake. To serve, decorate top of cake with fresh orange blossoms and leaves. Cut into thin slices to serve.
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Murrumbidgee Cake
7 ounces whole Brazil nuts 5 ounces walnuts 1/2 pound pitted dates 3 ounces candied peel, chopped 6 ounces glac cherries (several colors, if possible) 3 ounces seedless raisins Grated rind of 1 lemon 3 ounces flour 1/2 teaspoon salt 1/2 teaspoon baking powder 5 ounces granulated sugar 3 eggs, beaten 1 teaspoon vanilla extract Spirit such as brandy, rum or vanilla or clove brandy Preheat oven to 300 degrees F. Line a loaf or square baking pan with greased paper. Put nuts and fruit into a large bowl. Sift flour, salt and baking powder together, and add to the fruit mixture with the sugar. Mix well and make into a stiff batter with the eggs and vanilla. Place in the pan; flatten down with the back of a spoon and bake for 1 1/2 to 2 hours. Test for doneness with a knife or skewer (if the top is browning too quickly, cover with foil). Leave to cool in the pan for 10 minutes before turning out. Place in the middle of a clean tea towel. Pierce in several places and soak with the spirit. Wrap the towel around the cake and store in plastic wrap or foil. Keep in the refrigerator. Add more spirit every week for 8 weeks.
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NoBake Fruitcake
Fruits and Nuts 16 ounces candied pineapple 16 ounces candied cherries 8 ounces candied citron 8 ounces chopped dates 1 (5 ounce) box raisins 1 (15 ounce) box golden raisins 1 (10 ounce) box currants 1 (4 ounce) can flaked coconut (optional) 12 ounces chopped walnuts 8 ounces chopped pecans or blanched slivered almonds Liquids 1/2 cup molasses 1/2 cup strawberry or raspberry preserves 2 tablespoons frozen orange juice concentrate (straight from the can) 1 (12 ounce) can evaporated milk Dry Ingredients l pound graham crackers 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Put fruits (and their syrup) and nuts into a big bowl and, using your hands, break up any stucktogether clumps. Put the graham crackers in the food processor, one innerseal package at a time, and process until they are ground as finely as flour. This is the secret of the recipe graham crackers must be as finely ground as flour! No lumps! Dump into another bowl. Add spices and mix. Pour the dry ingredients on the fruit and "toss" so the fruit pieces are dusted on all sides. Again, use your hands. Pour on liquids and mix (with hands) well until no dry graham cracker powder remains. If needed, add more liquid (evaporated milk, orange juice concentrate, jam). Pack into prepared tins, pressing firmly. Don't worry; it will all fit even though it seems the tins will be too small. The cake will be sticky, but all the moisture will be absorbed. Refrigerate 2 days and then start dousing with rum or brandy. Omit the liquor if you prefer. Store in refrigerator. If you like another combination of fruits or nuts, certainly, feel free to alter as you prefer. Make sure you have approximately the total weight of approximately 90 ounces of fruit and 20 ounces of nuts. Yields 10 pounds (2 (8inch) in diameter tins). For a 2 pound batch, use 1/3 pound graham crackers (one innerseal pack) and cut the fruit down to 4 ounces of each flavor and adjust the other ingredients accordingly.
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PineappleMacadamia Fruitcake
5 cups candied pineapple chunks 1 1/2 cups salted Macadamia nuts 1 cup flaked coconut 1/4 cup flour 1 1/2 cups granulated sugar 3/4 cup butter or margarine, softened 5 eggs 2 tablespoons milk 1 tablespoon pineapple extract 1 teaspoon vanilla extract 1 3/4 cups flour Preheat oven to 300 degrees F. Grease three 8 x 5inch loaf pans. Line with wax paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated; set aside. In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruitnut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter. Bake for 1 1/4 hours, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving. Store in refrigerator up to 1 month or in freezer up to 3 months.
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Queensland Cake
1 pound raisins 1 pound currants 1 1/2 pounds sultanas 6 ounces glace ginger, lightly chopped 1 cup chopped pitted prunes 1 cup chopped pitted dates 2 tablespoons treacle (or golden syrup) 1 cup rum 4 1/2 cups plain flour 1/2 teaspoon bicarbonate of soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 pound butter 1 pound brown sugar 10 eggs Preheat oven to 130 degrees C (260 degrees F). Double line an 11 or 12inch square cake tin with baking paper. In a large bowl place all the fruit and pour over the treacle and rum; mix well. Sift together the flour, bicarbonate of soda and spices onto a large sheet of paper. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Scrape butter mixture into fruit mixture and add flour. Mix all ingredients until well blended and spoon into prepared tin. Smooth the surface and cover with a layer of macadamia nuts, pressing the nuts into the cake mixture. Bake for 3 1/2 to 4 hours until the cake is cooked when tested with a skewer. Remove from oven and brush with two tablespoons of rum. Cover while hot with a double layer of foil and leave for 24 hours to cool completely. Serving suggestion: Great cake, deserving of fine tea or coffee.
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Tropical Fruitcake
1 pound dried pineapple rings, cut into eighths 1/2 cup candied cherries, halved 1/2 cup rum 4 cups allpurpose flour 2 teaspoons baking powder 1 1/2 cups butter, softened 2 cups granulated sugar 6 eggs 1 teaspoon ground ginger 2 teaspoon vanilla extract 1 pound pecans (4 1/2 cups), coarsely chopped 7 ounces flaked coconut Crystal Glaze Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally. Grease a 10inch tube cake pan very well; dust with flour, tapping out excess. Sift together 3 cups of the flour with baking powder onto a sheet of wax paper. Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high speed. Add eggs, one at a time, beating well after each addition. Beat in ginger and vanilla extract. Drain fruit; add drained rum to buttersugar mixture. Add sifted flour mixture, beating only until blended. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter. Spoon batter into prepared pan, smoothing top. Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean. Cool in pan on wire rack for 15 minutes. Loosen around edges and tube; invert onto wire rack; cool completely. Wrap cooled cake in cheesecloth that has been soaked in rum. Wrap tightly with aluminum foil; store in plastic bag or airtight container. Brush with Crystal Glaze and decorate with fruits and nuts. Crystal Glaze Heat 1/3 cup light corn syrup with 2 tablespoons brandy or orange juice in a small saucepan until bubbly, stirring often.
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White Fruitcake
4 cups (1 pound) shelled pecans 3/4 pound candied red cherries 1 pound candied pineapple 1 3/4 cups allpurpose flour 1/2 teaspoon baking powder 1 cup butter, softened 1 cup granulated sugar 5 large eggs 1 ounce vanilla extract 1 ounce lemon extract Chop the pecans coarsely and place in a large bowl. Snip the cherries and pineapple into 1/2inch pieces, using kitchen shears dipped in water from time to time. Add the fruits to the pecans. Cover with a clean towel and let stand overnight. Butter a 10inch tube pan or two 8 x 4inch loaf pans and line the bottoms with heavy brown paper or cooking parchment; butter the paper. Toss 3 tablespoons of the flour with the fruit mixture; set aside. Sift together the remaining flour and baking powder. In a large bowl, cream the butter. Add the sugar gradually, beating thoroughly. Beat in the eggs, one at a time, mixing well after each addition. Add the flour mixture in three or four parts, stirring each time until smooth. Stir in the vanilla and lemon extracts. Add the fruit mixture and mix well with a spoon or floured hands. Pour the batter into the prepared pan(s) and pack lightly. Place in a cold oven, set at 250 degrees F, and bake 3 hours for a tube pan or 2 1/2 hours for loaf pans. A wooden pick inserted in the center should come out clean, but moist, when the cake is done. Cool in the pan on a wire rack, turn out, and wrap in foil or plastic wrap. Chill before serving and slice very thin. This cake will keep for two or three weeks in a cool cupboard or pantry, for several weeks in the refrigerator, or for months in the freezer.
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Zucchini Fruitcake
3 eggs 1 cup vegetable oil 2 cups granulated sugar 1 teaspoon vanilla extract 3 cups allpurpose flour 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon baking powder 3 teaspoons cinnamon 1 1/2 teaspoons nutmeg 2 teaspoons allspice 2 cups grated zucchini 1 cup chopped walnuts 1 cup light raisins 1 cup mixed candied fruit 1/2 cup currants Preheat oven to 350 degrees F. Grease and flour two 9 x 5inch loaf pans. Beat eggs with oil; stir in sugar and vanilla extract. Sift together flour, soda, salt, baking powder, cinnamon, nutmeg and allspice. Add to eggsugar mixture. Stir in zucchini, nuts, raisins, candied fruit and currants. Turn into prepared pans. Bake for 1 hour and 20 minutes or until done. Cool in pan for 15 minutes, then turn out on wire rack to complete cooling. When cold, wrap in foil and store in an airtight container.
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7Minute Frosting
2 egg whites 1 cup granulated sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/4 cup water 1 cup Marshmallow Crme 1 teaspoon vanilla extract Combine all ingredients except vanilla extract in the top of a double boiler. Place over boiling water. Beat until soft peaks form. Remove from heat and beat until stiff. Beat in vanilla extract.
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Banana Icing
Bananas 2 cups confectioners' sugar 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon vanilla extract Put soft bananas through a ricer until you have 1/2 cup banana pulp. Sift sugar and stir into the pulp until smooth. Beat in remaining ingredients. Add more confectioners' sugar, if needed.
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Basic Frosting
1 (1 pound) box confectioners' sugar 1/3 to 1/4 cup Crisco 1/2 teaspoon salt 1 scant teaspoon cream of tartar 1/4 cup water 1/2 teaspoon vanilla extract, or flavor desired Mix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth and lumpfree. Stop, then beat again. If too thick, add drops of water while beating until of desired consistency. Tint icing the color or colors desired using a paste cake coloring such as Wilton. Regular food coloring tends to run. Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make smooth. A little water may need to be added. Icing may be spread directly on cake or piped through decorative tips.
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Butterscotch Frosting
3 tablespoons unsalted butter 2 cups confectioners' sugar 1 1/2 tablespoons milk 1/2 teaspoon vanilla extract 1/2 cup ground pecans Heat butter just until it begins to brown. Stir in sugar; remove from heat. Add milk and vanilla extract; mix until smooth. Stir in nuts. Frosts 2 (8inch) layers.
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Candied Flowers
Use caution when using raw egg whites. 1 cup flowers* 2 egg whites, lightly beaten 2 cups superfine sugar Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshlypicked and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger flowers. Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them. Flowers Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.
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Caramel Frosting
3 cups granulated sugar 3/4 cup evaporated milk, undiluted 3/4 cup margarine 1 tablespoon white corn syrup 1 teaspoon vanilla extract Brown 1/2 cup of the sugar in heavy skillet. Add remaining ingredients. Cook 5 minutes. After mixture begins to boil, remove from heat and beat until thick enough to spread.
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Caramel Icing
1 teaspoon baking soda 2 cups granulated sugar 3/4 cup butter 1/2 cup buttermilk 1 tablespoon light corn syrup 12 large marshmallows 1 teaspoon vanilla extract Mix first 5 ingredients together in heavy pot and place over low heat, stirring until completely dissolved. When hot, add marshmallows. Cook until candy thermometer reaches 238 degrees F. Remove from heat. Add vanilla extract and beat until cloudy. Place pot in pan of hot water to keep at spreading consistency, if desired. Icing is sufficient for 1 (12 x 9inch) sheet cake, a 2layer (9inch) cake or about 44 cupcakes.
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The Ultimate Cake Book Walnut Rum Butter Cream 2 cups butter cream 1 1/4 cups finely ground walnuts 3 tablespoons rum Moisten finely ground walnuts with rum. Beat in the butter cream. Mocha Butter Cream 2 cups butter cream 5 ounces semisweet chocolate, melted 4 tablespoon extrastrong coffee 3 tablespoons cognac Coffee Butter Cream 2 cups butter cream 1 tablespoon instant coffee dissolved in a little water (or 3 tablespoons extrastrong coffee) 3 tablespoons cognac Beat coffee into butter cream, adding cognac at the same time. If you don't have cognac use brandy.
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Coconut Frosting
1 (8 ounce) container sour cream 1 (8 ounce) container Cool Whip 1 (12 ounce) can Angel Flake coconut 2 cups granulated sugar Pour into large bowl and hand mix all ingredients together. Use as frosting for white cake or chocolate cake. Chill cake and frosting before serving
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Coffee Icing
3 tablespoons hot strong coffee 3 tablespoons dry cocoa 1/2 teaspoon vanilla extract 1 1/3 cups confectioners' sugar Add coffee to cocoa; stir until smooth. Add vanilla extract and enough sugar to reach spreading consistency.
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Cranberry Frosting
1/4 cup flour 1 cup milk 1 cup soft butter 1 cup granulated sugar 6 tablespoons whole berry cranberry sauce 2 teaspoons vanilla extract Mix flour and milk to a smooth paste. Cook, stirring constantly, until thick. Chill until cold. Cream butter. Add sugar. Cream again. Beat in the milk mixture. Add cranberry sauce and vanilla extract. Beat for 5 minutes.
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Creamy Frostings
Makes 1 cup frosting 6 tablespoon (3/4 stick) butter, at room temperature 1 1/2 cup confectioners' sugar, sifted if lumpy 2 tablespoon heavy cream 3/4 teaspoon vanilla extract Food coloring, optional 3 ounce unsweetened chocolate, chopped (optional) Vanilla Frosting In a medium mixing bowl, combine butter, confectioners' sugar, cream and vanilla. Using the electric mixer set on low speed, beat until the mixture is smooth. Scraping down the sides of the bowl a few times with a rubber spatula. Use frosting immediately. Colored Frosting Make the frosting as directed above. Add a drop or two of food coloring to the frosting and mix until thoroughly blended. Alternatively, divide the frosting among 2 or 3 small bowls and mix a different color into each bowl. Use the frosting immediately. Chocolate Frosting Make the frosting as directed above. Add the chocolate to a double boiler over medium heat. Melt the chocolate, stirring with a wooden spoon or a wire whisk until smooth about 5 minutes. Remove top of double boiler and set aside to cool. Stir the melted cooled chocolate into the frosting until well blended. Use the frosting immediately. NOTE: Since this frosting is made with heavy cream, any leftovers should be kept in the refrigerator. Remove and let sit at room temperature.
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Creamy Icing
1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon almond flavoring 1 cup Crisco 1/4 cup milk Pinch of salt Beat 5 minutes at medium speed of electric mixer.
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Creme Patisserie
1 cup milk 1/2 cup granulated sugar 3 tablespoons flour or 1 tablespoon cornstarch Few grains of salt 2 egg yolks or 1 egg, slightly beaten Vanilla extract or other flavoring Scald milk in a double boiler. Mix sugar, flour or cornstarch and salt in a bowl. Stir in the milk. Pour back into the double boiler and cook 15 minutes, stirring until the filling thickens. Add egg yolks or egg. Flavor with vanilla extract or other flavoring. For a richer filling, stir into the hot filling 1 tablespoon butter. Banana Cream Filling Add 1 cup mashed banana pulp (forced through strainer) and 2 tablespoons lemon juice. Chocolate Cream Filling Increase sugar to 1 cup. Scald milk with 2 ounces unsweetened chocolate. Flavor with vanilla extract. Coffee Cream Filling Flavor to taste with instant coffee Frangipani Filling Add 2 tablespoons butter and 4 tablespoons dried and rolled macaroons. Flavor with lemon extract, rum, sherry or brandy.
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Flour Frosting
1 cup milk 4 tablespoons flour 1/2 cup margarine 1/2 cup shortening (Crisco) 1 cup confectioners' sugar 2 teaspoons vanilla extract Combine milk and flour in a small saucepan (use a whisk). Heat and stir until thick and SMOOTH. Cool. In a large bowl, using an electric mixer, beat shortening and margarine well then add sugar and vanilla extract, beating until fluffy, 4 minutes. Continue beating while adding flour mixture (any lumps, removed). Beat until fluffy, 4 minutes or more. Double recipe for a large layer cake.
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Ganache
6 ounces semisweet chocolate, chopped into small pieces 1 cup heavy cream Scald heavy cream. Pour over chocolate that has been placed in a medium bowl. Let stand 5 minutes. Stir until smooth. Makes 1 1/2 cups.
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JellO Frosting
2 egg whites 1 1/2 cups granulated sugar 1 large box gelatin, desired flavor 2 teaspoons light corn syrup 1/2 cup water Beat at high speed for 7 minutes in the top of a double boiler while it cooks.
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KoolAid Frosting
1/4 cup shortening 1/2 cup butter 2 egg whites 1 package unsweetened KoolAid (flavor desired) 6 drops foodcoloring (if desired, to match KoolAid) 2 tablespoons water 1 box confectioners' sugar Cream shortening and butter 1 minute. Add egg whites; whip until smooth. Combine KoolAid and confectioners' sugar. Put in mixer; add water and food coloring. Cream until light and fluffy.
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Maple Frosting
1 1/4 cups pure maple syrup 2 stiffly beaten egg whites 1/8 teaspoon black pepper 1/4 cup sifted powdered sugar In saucepan cook 1 1/4 cups pure maple syrup to soft ball stage (238 degrees F). Gradually add the hot maple syrup to 2 stiffly beaten egg whites, beating constantly with electric mixer. Stir in 1/4 cup sifted powdered sugar and beat till well blended.
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Marshmallow Frosting
1 1/3 cups granulated sugar 1/2 cup water 6 large marshmallows 3 egg whites 1/8 teaspoon salt 1 teaspoon vanilla extract Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over stiffly beaten egg whites, beating constantly. Add flavoring and spread very thickly.
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Mocha Icing
1/2 cup butter or margarine 1 1/2 cup confectioners' sugar 2 tablespoons cocoa 2 tablespoons strong coffee 1 teaspoon vanilla extract Cream butter and sugar together, stir in cocoa, coffee and vanilla extract. Add a bit more icing sugar if needed. Mix until smooth and of spreading consistency. Double this recipe for a large layer cake. Excellent on a chocolate cake!
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Orange Filling
2 eggs 1 cup granulated sugar 1 heaping tablespoon flour Juice of 4 oranges Juice of 1 lemon 2 tablespoons butter 1 grated orange rind Beat eggs. Add sugar and flour. Then add juices and butter. Cook until thick. Add rind and let cool.
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Orange Icing
1 cup granulated sugar 1 tablespoon white corn syrup 1/8 teaspoon cream of tartar 1/2 cup water Stir over heat until sugar is dissolved. Cover and cook for 3 minutes or until crystals wash down from sides. Uncover and cook to 238 degrees F without stirring. Pour syrup in a slow, steady stream over 2 beaten egg whites, while beating. Beat for 10 minutes. Add: 1/4 cup confectioners' sugar 1 teaspoon grated orange rind 1 tablespoon orange juice or 3/4 teaspoon vanilla extract Beat to spreading consistency.
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Ornamental Frosting
1 (16 ounce) package confectioners' sugar 3 tablespoons meringue powder Assorted food colorings In bowl with mixer at low speed beat confectioners' sugar, meringue powder and 1/3 cup warm water until mixture is stiff and knife drawn through it leaves a cleancut path, about 7 minutes. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small metal spatula, artists' paintbrushes, or decorating bags with small writing tubes, decorate cookies with frosting. You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency. Makes about 3 cups.
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Penuche Icing
1/4 cup butter, softened 1/2 cup brown sugar 2 tablespoons milk 1 cup confectioners' sugar Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Remove from heat. Cool to lukewarm. Add sugar gradually, beating until of spreading consistency.
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Peppermint Frosting
1 1/2 cups granulated sugar 2 egg whites 1 tablespoon light corn syrup 1/4 cup plus 1 tablespoon water 1/2 cup finely crushed peppermint candy Combine sugar, egg whites and corn syrup in the top of a double boiler. Add water and beat on low speed until just blended. Place over boiling water. Beat on high for 7 minutes until stiff peaks form. Remove from heat. Add crushed peppermint and beat 2 additional minutes, or until thick. This makes enough for one 8inch 3layer cake.
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Pineapple Glaze
This covers one cheesecake. 2 tablespoons granulated sugar 4 teaspoons cornstarch 2 (8 1/4 ounce) cans crushed pineapple in heavy syrup, with liquid 2 tablespoons lemon juice In saucepan, combine sugar and cornstarch. Mix well. Stir in crushed pineapple, with liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat and let cool slightly. Add lemon juice. Let cool completely. Spoon glaze over top of cheesecake.
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PineappleMarshmallow Filling
1 (8 3/4 ounce) can crushed pineapple 1/2 pound marshmallows 1/2 cup raisins, chopped 1/2 cup pecans, chopped Drain pineapple. Melt marshmallows over hot water. Combine all ingredients.
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Praline Topping
1/2 cup brown sugar 2 tablespoons Swans Down cake flour 1/4 cup melted butter 2 tablespoons water 1/2 cup finely chopped pecans Mix together all ingredients. Spread carefully, a small amount at a time over hot cake in pan. Place in moderate oven (375 degrees F) and bake 5 minutes. Cool and cut cake in pan. Makes topping for a 9inch square or 13 x 9inch cake.
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Pumpkin Frosting
1/4 cup butter 1/2 teaspoon salt 2 teaspoons vanilla extract 3 cups confectioners sugar 1/4 cup pumpkin Beat with enough milk to make it spreadable.
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Raspberry Filling
1 (10 ounce) package frozen raspberries 2 tablespoons granulated sugar 1 1/2 tablespoons cornstarch 1/2 cup juice from berries (after draining berries reserve juice) 1 1/2 cups commercial sour cream Mix sugar and cornstarch and mix with juice. Boil for two minutes, stirring. Chill and add to berries. Add sour cream last. **Halfandhalf may be substituted for 1/2 cup of the sour cream. If this substitution is made, double sugar and cornstarch amounts.
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Raspberry Icing
2 cups powdered sugar, sifted 1 dash salt 1/4 cup raspberries; fresh, crushed 2 teaspoons lemon juice Add sugar and salt to crushed fruit, mixing well. Then add lemon juice until of consistency to spread thinly on cake. Makes enough icing to cover top and sides of angel food cake.
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Royal Icing
Use caution when using raw egg whites. Use this for decorative icing. 2 cups confectioners' sugar 1 egg white, unbeaten 1 teaspoon lemon juice Dash of salt Add sugar gradually to egg white. Work together well with wooden spoon until smooth and shiny. Add lemon juice and salt; stir well.
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Strawberry Glaze
2 (1 pound) packages frozen whole strawberries, thawed 2 tablespoons granulated sugar 1 tablespoon cornstarch 2 teaspoons lemon juice Drain strawberries well, reserving 3/4 cup liquid. In saucepan, combine sugar and cornstarch. Mix well. Stir in reserved liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat. Let cool slightly. Add lemon juice. Let cool completely. Arrange strawberries, with point up, over cooled cheesecake. Spoon glaze over strawberries.
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Swirl Frosting
1/2 cup granulated sugar 2 egg whites 2 tablespoons water 1 (7 ounce) jar Marshmallow Crme 1/2 teaspoon vanilla extract Combine sugar, egg whites and water in a double boiler. Beat with a handheld electric mixer over boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form. Remove from heat and beat in vanilla extract. Chocolate Swirl Frosting Melt and cool 2 (1 ounce) squares unsweetened chocolate. Fold into Swirl Frosting.
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Walnut Filling
2 egg yolks, beaten 1/2 cup granulated sugar 3/4 cup milk 1/2 teaspoon vanilla or rum flavoring 1 pound chopped nuts Mix eggs and sugar. Add milk. Cook in double boiler until thick. Cool. Add vanilla or rum flavor and the nuts. Spread between layers of cake.
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Whipped Topping
5 tablespoons flour 1 cup milk 1 cup butter 1 cup granulated sugar 1 teaspoon vanilla extract 1 small can crushed pineapple, drained Combine flour and milk in saucepan. Cook until thick. Let cool. Cream butter, sugar and vanilla extract until light and fluffy. When flour mix is completely cool, add to sugar mix and beat at high speed until light. Mix in crushed pineapple.
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Whippy Icing
In a small saucepan, cook until thick: 1 cup milk 4 tablespoons allpurpose flour Set aside until cool. Combine: 1/2 cup (1 stick) butter 1/2 cup shortening 1 cup granulated sugar Beat for 4 minutes. Add milk mixture. Beat 3 minutes. Add 1 teaspoon vanilla extract. Beat 2 minutes.
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White Ganache
4 ounces white chocolate 1 tablespoon butter 3/4 cup heavy cream Bring heavy crme to boil. Chop white chocolate in pieces and butter in mixing bowl. Pour boiling crme over chocolate and butter; let sit for one (1) minute. Stir until well combined (smooth). Servings: 4
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The Ultimate Cake Book Makes 1012 servings. NOTE: Cake can be assembled and frozen up to 24 hours before serving.
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1234 Cake
1 cup butter 2 cups granulated sugar 4 eggs 3 cups allpurpose flour (sifted, then measured) 1 teaspoon salt 3 teaspoons baking powder 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Preheat oven to 325 degrees F. Cream butter and sugar until very fluffy. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder three times. Add flour and milk alternately to creamed mixture, beating well after each addition. Add extracts. Divide evenly in three greased and floured 9inch cake pans. Bake until straw tester comes out clean (approximately 25 to 30 minutes). Cool in pans for 5 to 10 minutes. Remove from pans and cool on cake racks. Make sure cake bottom is next to rack. If white layers are desired, substitute 6 egg whites for whole eggs and solid shortening for butter. Beat whites until soft peaks form and fold into cake batter LAST. NOTE: For an especially velvety cake, use 2 duck eggs and 2 hen eggs instead of 4 hen eggs.
1234 Cake
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A Chocolate Miracle
Grease and flour an 8inch square cake pan. Fill the cake pan with: chocolate cake crumbs (you could crumble a storebought cake, or prepare one from a mix according to package directions, then crumble when baked and cooled) Mix together: 3 eggs, 1 1/2 cups milk, 1 teaspoon almond extract, 2 teaspoons cinnamon. Pour mixture over cake in prepared pan. Bake in a preheated 350 degree F oven for 3040 minutes. Slice and serve while still warm.
A Chocolate Miracle
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Alaskan Crude
Cake 1 cup (2 sticks) margarine 2 tablespoons cocoa 2 cups granulated sugar 1 teaspoon vanilla extract 1 1/2 cups allpurpose flour 1 1/2 cups grated coconut 4 eggs 1 1/2 cups walnuts Frosting 16 ounces confectioners' sugar 1/2 cup cocoa 1/2 cup (1 stick) margarine 1 teaspoon vanilla extract 1/2 cup evaporated milk Mix all cake ingredients together well with a spoon and bake in a 13 x 9inch baking pan at 350 degrees F for 3040 minutes. After the cake has cooled and while still hot, spread 1 jar Marshmallow Creme over the top of the cake. After the cake has cooled completely, frost with frosting. To make the frosting, mix all ingredients together well in a large bowl with an electric mixer.
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Amalgamation Cake
1 cup granulated sugar 3/4 cup butter 1/2 cup buttermilk 2 cups plain flour 1/2 cup raisins, ground 1/2 cup pecans, chopped 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 pint blackberry jam 8 egg whites (yolks go in the frosting) Cream the butter and sugar. Add the jam, spices, buttermilk and baking soda. Add the flour and mix until blended. Fold in stiffly beaten egg whites. Turn into three 8 or 9inch can pans that have been greased, lined with wax paper and grease and flour the wax paper. Bake at 350 degrees F for 3540 minutes. Frosting 8 egg yolks 1 cup granulated sugar 1/4 cup butter 1 cup pecans, chopped 1 cup coconut 1 cup raisins, ground 1 1/2 tablespoons cream Mix all ingredients and cook in a double boiler for 15 minutes. Add a little cream to thin if it gets too thick.
Amalgamation Cake
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Amaretto Cake
Cake 2 cups unsifted allpurpose flour 1 tablespoon baking powder 1 1/2 cups granulated sugar 7 egg yolks 1/4 cup amaretto liqueur 1/2 cup water 1/2 cup vegetable oil 7 egg whites, stiffly beaten Preheat oven to 325 degrees F. In a large bowl, combine flour, baking powder and sugar. Stir to blend and add egg yolks, amaretto, water and oil. Beat until smooth. Fold in beaten egg whites. Pour into three 8inch cake pans that have been greased and floured. Bake for 30 to 35 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Filling 2 tablespoons cornstarch 1/2 cup amaretto 1/2 cup orange marmalade Whisk cornstarch into amaretto until dissolved. Place over medium heat, adding the marmalade. Heat until mixture is thick. Cool and spread between layers of cake. Frosting 2 egg whites 2 tablespoons amaretto 3 tablespoons water 1 cup granulated sugar Beat egg whites until stiff in a small bowl. Boil amaretto, water and sugar until mixture reached 242 degrees F on a candy thermometer. With mixer running, drizzle the hot syrup into the egg whites. Continue beating until mixture holds stiff peaks. Spread over top and sides of cake. Makes 10 servings.
Amaretto Cake
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Arizona Cake
1 1/4 cups boiling water 1 cup quick rolled oats 1/2 cup butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 1/3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon Pour water over oats and let stand 20 minutes. Cream shortening and sugar; beat in eggs, then stir in remaining ingredients. Bake in a 13 x 9inch pan for 35 to 40 minutes at 350 degrees F. Topping 6 tablespoons margarine 1/2 cup brown sugar 1/4 cup milk 1 teaspoon vanilla extract 1 cup coconut 1 cup nuts, chopped Spread over hot cake; place under broiler. Watch carefully as it browns quickly. Remove when lightly browned. Will keep in refrigerator a long time.
Arizona Cake
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Atomic Cake
1 layer banana or yellow cake 1 layer chocolate cake 1 layer white cake Fresh bananas, sliced 1 small box JellO Banana Pudding Fresh strawberries, sliced 1 small box JellO Chocolate Pudding 1 small box JellO Vanilla Pudding Whipped cream Set the banana (or yellow) cake layer on a cake plate. Top with sliced bananas, then spread banana pudding over the top to hold the bananas together. Place the chocolate cake layer on top. Top with sliced strawberries, then spread chocolate pudding over the top. Place the white cake layer on top. Spread with vanilla pudding. Frost top and sides of cake with a generous amount of whipped cream. Refrigerate.
Atomic Cake
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Banana Cake
3/4 cup (1 1/2) sticks unsalted butter 1 1/2 cups granulated sugar 1/2 teaspoon salt 2 large eggs 2 cups selfrising flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 ripe bananas, mashed 1 1/2 teaspoons vanilla extract 1/3 cup chopped pecans 1/3 cup raisins 1/3 cup chopped dates 2 cups sifted confectioners sugar 2 to 3 tablespoons milk 2 ounces unsweetened chocolate, melted and cooled Cream together 1 stick of the butter and the granulated sugar until the mixture is light and fluffy, then beat in salt and eggs. Into another bowl sift together flour, baking soda and baking powder. Stir the mixture into the butter mixture until it is just combined, and stir in the banana, 1 teaspoon of the vanilla extract, pecans, raisins and dates. Pour the batter into a wellbuttered and floured 12 x 9inch pan. Bake in a preheated 350 degree F oven for 35 to 40 minutes. Let cool in pan on rack. Cream together the remaining 1/2 stick butter, confectioners' sugar, 2 tablespoons of the milk and the remaining 1/2 teaspoon vanilla extract, adding the remaining 1 tablespoon milk if necessary to make a smooth icing. Beat in the chocolate, and chill the icing, covered for 30 minutes to 1 hour, or until it is of spreading consistency. Spread the icing on the cake.
Banana Cake
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The Ultimate Cake Book minute. Stir in Kirsch and food coloring. Cut cherries into halves; stir into filling. Refrigerate until completely chilled. * Milkchocolate candy bar can be substituted for sweet cooking chocolate. * One (16 ounce) can pitted sweet cherries can be substituted for the red tart cherries and the maraschino cherry garnish; decrease sugar to 2 tablespoons.
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The Ultimate Cake Book 1 teaspoon orange peel, grated In a large bowl, cream butter and cream cheese until fluffy. Add vanilla extract, confectioners' sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled. Yields 20 to 24 servings.
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Bride's Cake
Recipe has been scaled to make 40 servings. 1 1/2 pounds butter 5 1/4 cups allpurpose flour 1/4 teaspoon baking soda 3/4 teaspoon ground mace 1/4 cup and 2 teaspoons lemon juice 4 1/2 cups granulated sugar 1 tablespoon plus 1 1/2 teaspoons vanilla extract 15 eggs 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch. Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl. Using your hands, rub in the butter into the flour mixture. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients. In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.
Bride's Cake
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Butterscotch Cake
2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 small package butterscotch pudding (reserve 2 tablespoons for frosting) 2 cups granulated sugar 1/2 cup (1 stick) butter (no substitutions) 2 eggs 1 cup milk 1 teaspoon vanilla extract Frosting 1/2 cup (1 stick) margarine 1 cup powdered sugar 1/2 teaspoon vanilla extract 1 tablespoon milk 2 tablespoons butterscotch pudding mix Preheat oven to 350 degrees F. Next, sift dry ingredients together (salt, flour, baking powder and pudding mix). Set aside. Cream butter and sugar and then add eggs one at a time, beating well after each addition. Alternately add flour and milk to this mixture, starting with flour mixture and ending with it. Be sure to mix well. Stir in vanilla extract and pour batter into wellgreased and floured 8inch or 9inch square (have this size in Taiwan) baking pan. Bake for about 4550 minutes or until done. For frosting, cream ingredients together. Add a little extra milk or place in refrigerator if it is too thin (mine came out perfectly). Frost your cake once it is completely cooled. I think this cake is even better the second day; it has a much stronger butterscotch flavor.
Butterscotch Cake
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Cannoli Cake
Cake 4 eggs 2/3 cup granulated sugar 1 cup flour 1/2 cup unsalted butter, melted and cooled Preheat oven to 350 degrees F. Grease and flour an 8inch round cake pan and set aside. In a large bowl of electric mixer, beat eggs and sugar on medium speed until thick, about 5 minutes. Gently fold in flour and butter; pour into reserved pan. Bake for 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Ricotta Filling 1 cup whipping cream 2 cups partskim ricotta cheese 3 tablespoons granulated sugar 1 1/2 teaspoons vanilla extract 1 cup semisweet chocolate chips In a large bowl of electric mixer, beat whipping cream until stiff peaks form, about 90 seconds. Set aside. In another large bowl, beat ricotta cheese, sugar and vanilla on medium speed until light, about 3 minutes. Fold in reserved whipped cream and chocolate chips. Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer in half again horizontally, forming four, thin round layers. Place 1 layer on serving platter; spread with onethird of filling. Repeat procedure, ending with cake layer. Whipped Cream Frosting 2 cup whipping cream 2 tablespoon confectioners' sugar 1/2 teaspoon vanilla extract In a large bowl of electric mixer, beat cream on high speed to soft peaks, about 2 to 3 minutes. Add sugar and vanilla extract; beat just enough to combine. Frost sides and top of cake with all but 1 cup of frosting. Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if desired. Refrigerate for a minimum of 6 hours before serving. Refrigerate any leftovers. Garnish 1/4 cup chopped semisweet chocolate (optional) Fresh berries for garnish (optional)
Cannoli Cake
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Caramel Cake
1 pound margarine, softened 3 1/4 cups granulated sugar 10 eggs 4 cups allpurpose flour 2 teaspoons vanilla extract Cream margarine and sugar well in very large bowl. Alternately add eggs, one at a time, and flour. Beat well. Add flavoring. Bake in 3 (9inch) round prepared pans at 325 degrees F for 45 minutes. Cool; frost with caramel frosting.
Caramel Cake
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Carrot Cake
1 1/2 cups vegetable oil 2 cups grated carrots 4 egg yolks 3 1/2 teaspoons hot water 2 cups granulated sugar 2 1/4 cups flour 2 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1 1/2 teaspoons baking powder 1/2 teaspoon salt 4 egg whites, beaten until stiff 1/2 cup nuts 1/2 cup coconut Mix together well all ingredients except egg whites, nuts and coconut. Fold in egg whites. Fold in nuts and coconut. Bake in 3 layers for 35 to 40 minutes at 325 degrees F. Frosting 8 ounces cream cheese 1/2 cup (1 stick) margarine 1 teaspoon vanilla extract Confectioners sugar 1 cup nuts Cream together the cream cheese, margarine and vanilla extract. Add confectioners' sugar until creamy. Add nuts. Frost the three layers.
Carrot Cake
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Champagne Cake
2 2/3 cups sifted flour 3 teaspoons baking powder 1 1/2 cups granulated sugar 6 egg whites 1 teaspoon salt 2/3 cup shortening 3/4 cup champagne Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne (alternating), mixing to a smooth batter. Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue. Turn into 2 greased and floured 9inch layer cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool. Champagne Buttercream Filling 3/4 cup shortening 3/4 cup butter 1 tablespoon champagne Tint of red food coloring (just to make pink) 4 1/2 cups confectioners' sugar, sifted Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth and fluffy. Beat in confectioners' sugar. Thin if needed with additional drops of champagne until consistency for spreading. Frost the cake when it is completely cool. Decorate with flowers.
Champagne Cake
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The Ultimate Cake Book Beat whipping cream in chilled small bowl on medium speed until soft peaks form. Beat in powdered sugar alternately with cocoa, beat-ing after each addition until smooth. Beat in almond extract; continue beating until stiff peaks form. Fold in raspberry jam. Servings: 12
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Chocolate Cake
2 cups allpurpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa powder 2 cups granulated sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 eggs 1 teaspoon vanilla extract Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla extract; beat 2 more minutes. (Batter will be thin.) Pour into two greased and floured 9inch cake pans. Bake at 325 degrees F for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Favorite Icing 1 cup milk 5 tablespoons allpurpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla extract Combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla extract until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
Chocolate Cake
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ChocolateCherry Kuchen
3/4 cup butter or margarine 3 (1 ounce) squares unsweetened chocolate 1 1/2 cups granulated sugar 3 eggs, beaten 1 1/2 cups sifted cake flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 (16 ounce) can pitted sour red cherries 1 1/2 teaspoons vanilla extract 1 cup whipping cream Melt butter or margarine and chocolate together over hot water. Add sugar to beaten eggs gradually while beating. Add chocolate mixture to egg mixture; beat hard for 1 minute. Mix and sift flour, baking powder and salt. Drain cherries thoroughly; add to flour mixture, and stir into chocolateegg mixture. Stir in vanilla extract. Divide batter evenly between 2 greased and floured 9inch layer cake pans. Bake at 350 degrees F for 35 to 40 minutes. Cool. Whip cream; spread between layers and on top of cake. Chill.
ChocolateCherry Kuchen
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The Ultimate Cake Book To assemble cake: Arrange 1 rectangle of cake on a serving platter. Spread filling over cake, smooth top. Place second cake layer on top. Pour remaining cream mixture over cake to glaze. (If mixture has thickened, rewarm just to pouring consistency.) Let glaze cover top and drizzle down sides of cake. If milk chocolate mixture has become firm, hold the bag in your hands until chocolate is very soft. Cut a tiny hole in one corner of bag, and pipe your message onto glazed cake. Yield: 15 servings.
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The Ultimate Cake Book Place cake on rack set over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving. Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.
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Clabber Cake
1 cup (2 sticks) margarine 2 cups granulated sugar 2 eggs 1/4 to 1/2 cup cocoa 3 1/2 cups cake flour 2 teaspoons baking soda (dissolved in a little water) 1 teaspoon vanilla extract Cream butter and sugar. Add eggs. Sift cocoa and cake flour. Add alternately flour and cocoa with milk, salt, baking soda and vanilla extract. Bake in 13 x 9inch pan at 350 degrees F for 45 minutes. Ice with chocolate or butterscotch icing.
Clabber Cake
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Cocoa Cake
1 cup sifted cake flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 6 eggs 1 1/3 cups firmly packed brown sugar 1 cup sour cream 2 teaspoons vanilla extract 1/4 teaspoon almond extract Confectioners sugar In a small bowl, mix dry ingredients. In a large bowl, beat egg whites, brown sugar, sour cream, vanilla extract and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened. Pour batter into an 8inch square greased baking pan. Bake at 350 degrees F until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes, then invert it onto a serving plate. Serve warm or cool. Just before serving, sift confectioners' sugar over cake. To serve, cut cake into rectangles.
Cocoa Cake
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Cranberry Cake
16 servings 1 egg 1/2 cup plus 3 tablespoons granulated sugar 1/2 cup milk 1 tablespoon vegetable oil 1 tablespoon orange juice 1/4 teaspoon almond extract 1 1/2 cups allpurpose flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces fresh cranberries (2 cups) 2 tablespoons margarine or butter Preheat oven to 375 degrees F. Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract; mix thoroughly. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into an 8inch square pan that has been sprayed with nonstick spray. Chop cranberries in a blender or food processor; spoon over batter. Mix 1/2 cup flour with 3 tablespoons sugar and cut in 2 tablespoons margarine. Sprinkle over cranberries. Bake at 375 degrees F for 25 to 30 minutes. Serve warm.
Cranberry Cake
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Crazy Cake
Cake 1 1/2 cups sifted flour 1 cup granulated sugar 3 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons vegetable oil 1 tablespoon vinegar 1 1/2 teaspoons vanilla extract 1 cup cold water Set oven rack in the center of oven and preheat oven to 350 degrees F. Mix flour, sugar, cocoa, baking soda and salt very well directly in an ungreased 8inch square baking dish. Be sure these ingredients are mixed thoroughly. Make three depressions in the dry ingredients. Into one pour the oil. In the second add the vinegar. In the third add the vanilla extract. Pour cold water over all. Stir all the ingredients together with a fork until nicely blended, but do not beat. Bake for 30 minutes. Remove from oven and cool. Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup confectioners' sugar or honey 2 to 4 tablespoons milk 1 teaspoon vanilla extract Beat cream cheese and confectioners' sugar until fluffy. If necessary, thin with milk and beat until smooth. Mix in vanilla extract. Spread cooled cake with frosting, cut into squares, and set on a serving platter. Makes 9 squares.
Crazy Cake
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The Ultimate Cake Book In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency. To Assemble the Cake Arrange one of the layers on a cake plate, carefully peel off the wax paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the wax paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
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The Ultimate Cake Book 3 large eggs, lightly beaten 1/4 cup butter 1 tablespoon grated orange rind Combine sugar and cornstarch in 3quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a puddinglike thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. Pecan Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 tablespoon vanilla extract 1 (16 ounce) package confectioners' sugar 1 cup chopped pecans, toasted Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans. Makes about 4 cups. Glazed Pecan Halves 2 cups pecan halves 1/3 cup light corn syrup Vegetable cooking spray Combine pecan halves and corn syrup, stirring to coat pecans. Line at 15 x 20inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350 degrees F for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely. Makes 2 cups.
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Gingerbread Cake
Beat: 1/2 cup shortening (or margarine) 1/2 cup granulated sugar 1 egg 1/2 cup molasses Add: 1 1/2 cups flour 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon ginger (I use more) 1/2 teaspoon cinnamon 1/2 cup boiling water Beat well and bake in greased 8inch square pan at 350 degrees F for 3540 minutes. Serve with whipped cream or ice cream.
Gingerbread Cake
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The Ultimate Cake Book 1 1/2 cups granulated sugar 3 egg whites Bring water, corn syrup and sugar to a boil over mediumhigh heat. Cook until mixture is clear and can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and frosting will be stiff. Meanwhile, beat egg whites to stiff peaks. Adding the hot sugar mixture in a slow stream, beat it into the whites, and keep beating about 5 minutes, until glossy, stiff peaks form and frosting is cool. To assemble, trim any hardened surfaces from cakes, then halve them horizontally. Brush Coconut Drizzle on the layers with a pastry brush. Fill and frost cake with Swirl Frosting. Sprinkle reserved toasted coconut on top of cake.
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Granny Cake
1 1/2 cups granulated sugar 2 cups allpurpose flour 1 (16 ounce) can crushed pineapple with juice 1 teaspoon salt 2 eggs 1 teaspoon baking soda Mix dry ingredients. Add eggs and pineapple; mix thoroughly and pour into greased 13 x 9inch pan. Topping 1/2 cup granulated sugar 1/2 cup pecans, chopped Mix together and sprinkle on top of cake. Bake at 350 degrees F for 40 to 45 minutes. Glaze 1 (5 ounce) can evaporated milk 1/2 cup margarine 1/2 cup granulated sugar 1 teaspoon vanilla extract Mix ingredients in a saucepan and bring to a boil. Pour over cake while still hot.
Granny Cake
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Gypsy John
1 cup cake flour 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla extract Filling 10 (1 ounce) squares semisweet baking chocolate 2 cups heavy cream 2 tablespoons rum Icing 1/4 cup light corn syrup 2 tablespoons hot water 2 tablespoons butter 1 (6 ounce) package semisweet chocolate bits Cake: Preheat oven to 375 degrees F. Line a jellyroll pan with wax paper; grease. Sift flour, cocoa, baking powder and salt together twice; set aside. Place eggs in small mixing bowl. Beat with electric mixer 5 minutes or until thick and lemoncolored. Slowly beat in sugar, 1 tablespoon at a time. Mixture will become very thick. Transfer to large mixing bowl. Beat in water and vanilla extract. Slowly add flour mixture; beat until smooth. Pour into prepared pan, spreading evenly to corners. Bake 12 to 15 minutes, or until cake tests done. Loosen from pan. Turn out on rack; remove wax paper. Invert; cool completely. Filling: Combine baking chocolate, broken into pieces, and cream in heavy saucepan. Heat slowly; stirring constantly, until chocolate melts. Transfer to mediumsize mixing bowl. Stir in rum; chill 1 to 2 hours. Beat with electric mixer until stiff and thick. Cut cake in half crosswise. Place 1 piece of cake on small cookie sheet. Top with chocolate filling; spread to form even layer 1 1/2 inches thick. Top with remaining cake layer. Chill at least 1 hour. Prepare icing. Combine corn syrup, water and butter in small saucepan. Bring to boil; cook until butter melts. Remove from heat. Add chocolate bits; stir until chocolate melts. Cool at room temperature. Spread over top of cake. Chill until frosting sets. Cut cake into 12 squares; arrange on decorative plate.
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Hazelnut Cake
1 1/2 cups chopped raw hazelnuts 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter 1 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup crushed pineapple, drained 1 teaspoon cinnamon 7 egg yolks Confectioners' sugar for dusting Preheat oven to 350 degrees F. Lightly butter a 9inch cake pan that has been lined with wax paper on the bottom. Dust lightly with flour. In a food processor, combine hazelnuts, sugar, butter, flour, baking powder, salt, pineapple and cinnamon, processing until blended. Add the egg yolks 1 at a time, making sure that each one is blended before the next one is added. The batter will be very thick. Spread batter evenly in prepared pan. Remove air bubbles by tapping pan lightly. Bake 30 to 40 minutes, or until a wooden toothpick inserted in the cake comes out clean. Cool cake on a rack for 10 minutes. Dust the top with confectioners' sugar before serving. Makes about 10 servings.
Hazelnut Cake
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The Ultimate Cake Book Into the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat into he confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside. Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside. Ganache 2 pounds chocolate, chopped 2 cups cream In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate. Remove from heat, cover pan and let chocolate melt. Whisk to combine thoroughly, then let cool to room temperature. To Assemble When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you now have four cake layers. To slice angel food cake, spray the knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top part 1 layer and it will be easier to level off.) Place 1 layer of devil's food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of angel food cake, then spread with another third of the mousse. Add second devil's food layer, then remaining mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both top and sides generously. Refrigerate for at least two hours before serving. Serve chilled; slice with warm, wet knife.
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Honey Cake
2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 cup soft margarine 1 cup honey 1 egg 1 cup applesauce Combine flour, salt, baking soda and cinnamon in a mixing bowl. Cut in margarine. Add remaining ingredients; beat well. Stir in 3/4 cup raisins, if desired. Bake in a greased and floured 13 x 9inch pan at 350 degrees F until the cake tests done, about 40 minutes.
Honey Cake
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Hummingbird Cake
3 cups flour 1 tablespoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 cups granulated sugar 1 1/2 cups vegetable oil 3 eggs 1 (8 ounce) can crushed pineapple, undrained 2 cups mashed bananas 1 cup ground pecans 1 1/2 teaspoons vanilla extract DO NOT DRAIN PINEAPPLE. Mix flour, baking soda, salt, cinnamon and sugar. Add all other ingredients. Stir until mixed well. Divide into 3 greased and floured pans. Bake at 350 degrees F for 30 to 35 minutes. Cream Cheese Icing 8 ounces cream cheese 1 cup (2 sticks) butter 1 teaspoon vanilla extract 1 box confectioners' sugar Cream cheese and butter together. Add vanilla extract and sugar.
Hummingbird Cake
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Lane Cake
1 cup butter or margarine, softened 2 cups granulated sugar 3 1/4 cups allpurpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 8 egg whites, stiffly beaten Filling (recipe follows) Frosting (recipe follows) Pecan halves (optional) Filling 8 egg yolks 1 1/2 cups granulated sugar 1/2 cup butter or margarine 1 cup chopped pecans 1 cup raisins 1 cup flaked coconut 1/4 to 1/2 cup Bourbon 1/2 cup sliced maraschino cherries Frosting 3/4 cup granulated sugar 2 tablespoons plus 2 teaspoons water 1 egg white 1/2 tablespoon light corn syrup Dash of salt 1/2 teaspoon vanilla extract Cake: Cream butter: gradually add sugar, beat in well. Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites. Pour batter into 3 greased and floured 9inch round cake pans. Bake at 325 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers and on top of cake; spread sides with the frosting. Garnish with pecan halves, if desired. Filling: Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely. Icing: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until Lane Cake 563
The Ultimate Cake Book stiff peaks form. Remove from heat. Add vanilla extract; beat an additional 1 minute or until the mixture is thick enough to spread.
Lane Cake
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The Ultimate Cake Book Optional garnish: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.
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The Ultimate Cake Book but save about 1/2 to 1/3 cup to pipe decorations on top of the cake. After smoothing the outside of cake, use a pastry bag fitted with a medium star tube and pipe a series of rosettes around the top rim of the cake. Storage: Keep the cake at a cool room temperature before serving. Keep leftovers under a cake dome at a cool room temperature or covered with plastic wrap in the refrigerator.
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The Ultimate Cake Book NOTE: You can shorten the process by using a white cake mix and making three layers. For the frostingfilling, spoon canned cream of coconut (in drink mix sections of supermarkets) over it and top with SevenMinute Frosting. Keep spooning the icing back over the cake several times during the day.
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Mayonnaise Cake
1 cup boiling water 1 cup dates, chopped 1/2 teaspoon baking soda 1 cup granulated sugar 1 cup mayonnaise 2 cups flour 1 cup walnuts, chopped Pour boiling water over dates and baking soda. Let cool. Mix sugar with mayonnaise, then add dates, flour and walnuts. Bake in 2 (8 or 9inch) round cake pans at 350 degrees F for approximately 30 minutes or until top springs back when lightly touched. Frost with confectioners' sugar frosting or cream cheese frosting.
Mayonnaise Cake
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Minnehaha Cake
Cake 4 eggs, separated 1 cup butter, softened 2 cups granulated sugar 3 cups sifted flour 1 cup milk 3 teaspoons baking powder Pinch of salt 1 1/2 teaspoons almond extract Beat egg whites until stiff. Set aside. Cream butter and sugar until fluffy; then beat in egg yolks. Add flour and milk alternately to creamed mixture. Add baking powder and salt with the last addition of flour. Fold in almond extract and egg whites. Bake at 350 degrees F for 35 minutes in 2 greased and floured 8inch square cake pans. Cool and remove from pans. Filling 1 cup raisins, puffed and chopped 1 cup grated coconut, divided 1 cup chopped pecans 1/2 teaspoon almond extract 1 recipe Seven Minute Icing Make one recipe Seven Minute Icing. Puff raisins by steaming in a colander 2 hours. Reserve 1/2 cup coconut; mix all other filling ingredients with Seven Minute Icing. Use filling between layers and on top of cooled cake. Ice top and sides of cake with a second recipe of Seven Minute Icing and sprinkle reserved 1/2 cup coconut on top. Cake is better if prepared the day before. Seven Minute Icing 2 egg whites 1 1/2 cups granulated sugar 5 tablespoons water 1/4 teaspoon cream of tartar 1 1/2 teaspoons light corn syrup 1 teaspoon vanilla extract Place ingredients except vanilla extract in top of double boiler and beat until thoroughly blended. Place over rapidly boiling water. Beat constantly with rotary beater for 7 minutes. Remove from heat and add vanilla extract. Continue beating until mixture reaches spreading consistency.
Minnehaha Cake
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Molasses Cake
1 egg 1 cup dark or light molasses 1 cup sour milk 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2 heaping teaspoons shortening 2 cups flour Combine all ingredients. Pour into 13 x 9inch baking pan. Bake in 375 degree F oven approximately 45 minutes. Cake is very moist and even better 2 days old.
Molasses Cake
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MousseintheMiddle Cake
Yield: 12 servings Cake 1 3/4 cups Bakers' Special Sugar* or granulated sugar 1/2 cup (1 stick) butter (room temperature) 1/2 teaspoon salt 1 teaspoon almond extract, or a few drops of bitter almond oil 1 teaspoon vanilla extract 1/3 cup vegetable oil 4 large eggs 3 cups King Arthur Unbleached AllPurpose Flour 3 tablespoons Instant ClearJel (optional, but it gives the cake a great, moist texture) 4 teaspoons baking powder 1 1/4 cup milk * We love to use Bakers' Special sugar for cakes; its extrafine texture makes it very easy to cream with the butter, thereby producing a lighter cake. However, use granulated sugar if you prefer. Filling 1 pint whipping or heavy cream 1 (4 ounce) box chocolate mousse mix Dark Chocolate Glaze 1/2 cup heavy or whipping cream 1 cup (about 6 ounces) chopped bittersweet chocolate Cake: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well combined, about 2 minutes. Lightly grease and flour both halves of the filled cake set, and divide the batter between them. (You may also prepare this cake in two regular 9 x 2inch round cake pans.) Bake the cake in a preheated 350 degree F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans. Filling: Follow the directions on the package to prepare the mousse. Divide the mousse between the two halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling here). Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by melting together the cream and chocolate. Drizzle it over the cake.
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Nescafe Cake
1/2 cup butter 1 1/2 cups granulated sugar 2 eggs 1 teaspoon red food coloring 1 tablespoon instant coffee 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vinegar 1 cup butter Preheat oven to 350 degrees F. Grease and flour a 13 x 9inch baking pan. Cream together butter, sugar, eggs, red food coloring and instant coffee. Sift together sifted cake flour, baking soda and salt. Mix together vinegar and butter, then add to the creamed butter mixture. Add alternately sifted dry ingredients to creamed mixture. Beat 1/2 minute after each addition. Pour into prepared pan. Bake for 30 to 35 minutes or until done. Frost with favorite icing.
Nescafe Cake
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Nut Cake
4 cusp chopped pecans 2 (8 ounce) boxes chopped dates 2 (7 ounce) cans coconut 2 (14 ounce) cans sweetened condensed milk Mix all ingredients in large bowl; add a little water if mixture seems dry. Heavily grease a 10inch cast iron skillet and pour in mixture. Bake at 350 degrees F for 1 hour. Let cool before flipping it out of pan.
Nut Cake
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Oatmeal Cake
1 1/4 cups boiling water 1 cup raw oatmeal 1/2 cup (1 stick) butter or margarine 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon Mix together water, oatmeal and butter or margarine in a bowl and let stand for 20 minutes. Add remaining ingredients and bake at 350 degrees F for about 35 minutes in a 13 x 9inch pan. Frosting 3/4 cup granulated sugar 1/4 cup cream or milk 1/2 teaspoon vanilla extract 1/2 cup (1 stick) butter or margarine 1 cup pecans, chopped 1 cup coconut Mix ingredients together and bring to a boil. Spread over cake while still warm. Put under broiler for a few minutes.
Oatmeal Cake
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OrangeOrange Cake
1/2 cup butter (or margarine) 1 1/2 cups granulated sugar 1 tablespoon orange peel (grated) 2 1/4 cups flour (sifted) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup water 1/4 cup fresh orange juice 4 egg whites (beat stiff) Beat butter (or margarine) with sugar until fluffy. Add orange peel. Sift flour, baking powder, soda, and salt and add to butter mixture. Combine water and orange juice and add alternatively with dry ingredients, beating well. Fold in egg whites. Pour into two 8inch round greased and floured cake pans. Bake in 375 degree F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting. Orange Filling 1/2 cup granulated sugar 2 tablespoons cornstarch 1 1/2 teaspoons orange peel (grated) 1/4 teaspoon salt 3/4 cup orange juice 1/4 cup water 2 egg yolks 2 tablespoons butter Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers. Orange Buttercream Frosting 6 tablespoons butter 4 1/2 cups confectioners' sugar (sifted) 1 tablespoon orange peel (grated) Dash salt 4 to 6 tablespoons orange juice In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.
OrangeOrange Cake
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OrangeDate Cake
1 cup butter 1 cup granulated sugar Pinch of salt Grated rind of 2 oranges 1 cup sour milk 2 1/2 cups flour 2 eggs, beaten 1 cup dates, chopped 1 cup nuts, chopped 1 teaspoon baking soda 1 teaspoon baking powder Mix all together well. Bake in a buttered 13 x 9inch dish at 350 degrees F for 45 minutes to 1 hour. Let stand for 5 minutes; mix the strained juice of 2 oranges with 1 cup granulated sugar. Spread orangesugar mixture over top of cake. When dry, sprinkle with confectioners' sugar.
OrangeDate Cake
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Paradise Cake
1/2 cup butter 1 cup granulated sugar 2 wellbeaten eggs 1 small can crushed pineapple 2 cups flour 1 cup chopped nuts 1 cup chopped dates 1 teaspoon each, soda, baking powder, vanilla extract and cinnamon Cream sugar and butter and mix well. Add eggs and other ingredients. Bake for 1 hour at 325 degrees F. Makes two 9inch layers. Use your favorite icing.
Paradise Cake
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Peach Cake
1 1/2 cups allpurpose flour 2 (3 ounce) packages vanilla pudding (not instant) 2 teaspoons baking powder 1 cup milk 2 eggs 1 (29 ounce) can sliced peaches 16 ounces cream cheese 1 cup granulated sugar Cinnamon and sugar for topping Preheat oven to 350 degrees F. Grease a 9 x 13inch baking pan. Mix flour, dry pudding, baking powder, milk and eggs together. Mix 2 minutes at medium speed. Spread in prepared pan. Drain peaches, reserving liquid. Spread peaches over batter. Mix cream cheese with 1 cup sugar and 6 tablespoons of the peach juice. Spoon over peaches. Sprinkle with cinnamon and sugar. Bake 35 to 40 minutes.
Peach Cake
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PeachAlmond Cake
1/3 cup (3 1/2 ounces) almond paste 1/2 cup plus 1 tablespoon granulated sugar 3/4 cup butter, softened 4 large eggs 1 1/4 cups allpurpose flour 1 medium size ripe, juicy peach Preheat oven to 375 degrees F. In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy. Add eggs 1 at a time, mixing well after each addition. Whirl or beat in flour. Spread batter in buttered, floured 8inch diameter cake pan with removable rim. Peel, pit and slice peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar. Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes. Cool on rack; loosen from sides. To serve, remove rim and slide cake from base. Yields 8 servings.
PeachAlmond Cake
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PeachCustard Kuchen
1 cup allpurpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter, softened 1 1/2 cups fresh peaches (about 3 medium), sliced 1/3 cup granulated sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping cream Heat oven to 400 degrees F. Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture is crumbly. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased 8inch square pan. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes. Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Refrigerate any remaining dessert. Yield: 9 servings.
PeachCustard Kuchen
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Pecan Cake
4 eggs, separated 1/2 cup unsalted butter, melted and cooled (1 stick, use butter only) 1/2 teaspoon vanilla extract 2/3 cup granulated sugar (divided) Pinch salt 2/3 cup finely ground pecans (use blender to grind) 1/3 cup allpurpose flour Honey Glaze 2 tablespoons butter 1/2 cup honey Preheat oven to 350 degrees F. (325 degrees F for glass or dark metal pans). Lightly butter and flour an 8inch cake pan. In a small bowl, beat egg yolks, butter and vanilla extract. Add 1/3 cup of the sugar, beating until thick and creamy. In a large bowl, beat egg whites with salt until frothy. Continue to beat, adding the remaining 1/3 cup sugar, a few tablespoons at a time, until stiff peaks form. Fold 1/3 of the stiff whites into the yolk mixture to lighten. Gently fold the yolk mixture into the remaining whites until fully incorporated. Combine nuts and flour and sift a third at a time over egg mixture, folding gently after each addition. (Any nut pieces too large to sift may be folded in at the end or reground in the blender and sifted in.) Pour batter into prepared cake pan. Bake for 30 minutes. Let stand 10 minutes, then turn cake out onto a wire rack, top side up, and cool for 1 hour. Glaze: In a saucepan, melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil 3 minutes. Cool slightly. While still warm, pour over cake. Allow glaze to drip down sides of cake. To cut neatly through the sticky glaze, use a sharp knife dipped in hot water to warm it, then dry.
Pecan Cake
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Pineapple Cake
2 cups cake flour 1 1/2 cups granulated sugar 1 teaspoon baking soda 2 whole eggs, lightly beaten 1 (20 ounce) can crushed pineapple with its juice 1/2 cup brown sugar, firmly packed 1/2 cup pecans, chopped Icing 1/2 cup confectioners' sugar 3/4 cup (1 1/2 sticks) margarine 1 teaspoon vanilla extract 1 cup sweetened condensed milk Preheat oven to 350 degrees F, and lightly butter a 9 x 13inch cake pan; set aside. Sift together the cake flour, sugar, and baking soda in a large mixing bowl. Add the eggs and crushed pineapple and juice; blend to produce a smooth batter. Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans and sprinkle the mixture evenly over the top of the cake before baking. Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the center of the cake. In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla extract and sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring constantly, boil the icing for 5 to 8 minutes. Time your preparation so that you may pour the icing over the hot cake when it's just finished and out of the oven. This cake is fantastic served warm or fully cooled.
Pineapple Cake
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Praline Cake
1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup shortening 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg 2/3 cup milk Sift together cake flour, baking powder and salt. Cream shortening, sugar and vanilla extract. Beat in egg thoroughly. Add flour mixture alternately with milk, beating just until smooth after each addition. Pour into wellgreased heatresistant glass round cake dish. Bake at 325 degrees F for about 40 minutes. Cool slightly in dish. Leave in dish while preparing icing. Carefully spread icing on top of slightly cooled cake. Return to the 325 degree F oven and bake 10 minutes. Icing 1/2 cup brown sugar 4 teaspoons flour 2 tablespoons water 4 tablespoons butter 3/4 cup chopped pecans Mix together brown sugar, flour, water, melted butter and pecans.
Praline Cake
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The Ultimate Cake Book 1/2 cup pecan halves Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased 8inch square baking pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on wire rack. Cinnamon Cream Cheese Frosting 8 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon cinnamon 1 teaspoon vanilla extract 6 cups confectioners' sugar, sifted In a large mixing bowl, beat together cream cheese, butter, cinnamon and vanilla extract until light and fluffy. Gradually add about half the confectioners' sugar, beating well. Gradually beat in enough of the remaining confectioners' sugar to reach spreading consistency. Assembly Place one of the cooled cake layers, top down, on cake plate. Use about 1 cup of the frosting to pipe or spoon a rim about an inch wide and halfinch high around outer edge of cake layer. Spoon about 2 tablespoons frosting in the center 1 1/2 inches of that layer, leaving an unfrosted area or ring. Spoon and spread about half of the Praline Sauce into the ring (sauce will not fill ring). Add a second cake layer, top down, and repeat frosting and sauce as above. Add final cake layer, top up. Frost top and sides of layers with remaining frosting. Garnish top with candied pecan halves. Store cake in refrigerator. Makes 16 servings.
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The Ultimate Cake Book Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese (both should be softened) together in a large mixing bowl on medium high speed until smooth. Add the remaining ingredients and mix until all are blended in. Reserve 1/2 cup of frosting to decorate the top, if desired. Place one of the cake layers on a cake round or plate. Spread 2/3 cups frosting over. Top with the other layer. Use the remaining frosting to frost the top and sides of the cake. Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake. If desired, use a #21 star tip to pipe either shells or stars around the top of the cake and a swirl in the center of the cake. Place a toasted pecan half in the middle of the center swirl. Pumpkinettes Pumpkinettes are individual pumpkin cakes that are baked directly in miniature pumpkins. Miniature pumpkins are carved similarly to large pumpkins. Remove the top, scoop out the seeds and excess string and the miniature is ready to be filled with Pumpkin Cake. Follow the directions for the Pumpkin Cake and then carefully spoon the cake into the carved pumpkins. Do not fill higher than the inside rim of the pumpkin. Top the Pumpkinettes with about 1 tablespoon of Streusel Topping (see recipe below). Place the Pumpkinettes on a baking sheet and bake in a preheated 350 degree F oven for 40 minutes. Place the tray on a cooling rack and cool. Serve either warm, room temperature or cold. Streusel Topping 6 tablespoons butter, softened 1 cup light brown sugar 1/3 cup allpurpose flour Place all of the ingredients in a small bowl. Mix it together with your fingers until it is combined. The Pumpkin Cake recipe makes between 19 and 21 Pumpkinettes (depending on the size of the miniature pumpkins). The recipe may be halved without a problem. Should some of the cake flow out over the sides of the pumpkin while in the oven, do not worry about it. Just peel the tasty treats off the side of the pumpkin and enjoy the nosh!
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Raisin Cake
1 cup raisins 2 1/2 cups water 1/3 cup plus 1 tablespoon oil 1 teaspoon baking soda 2 cups flour 1 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup chopped nuts Cook raisins in water for 20 minutes. Drain off liquid, reserving 1 cup. To the warm liquid add oil and baking soda. Stir to dissolve. Sift dry ingredients together; add oil mixture, nuts and cooked raisins and blend well. Bake in greased and floured 8inch square cake pan at 375 degrees F for 35 to 40 minutes. Use cake tester to check for doneness. Remove cake from pan when slightly cool. Cool completely and frost cake with Chocolate Butter Icing or Penuche Icing.
Raisin Cake
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Raspberry Cake
1/3 cup butter 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 3 teaspoons baking powder Pinch of salt Fresh or frozen raspberries, blueberries, or blackberries Icing 1 1/2 cups powdered sugar 2 to 3 teaspoons milk 1 teaspoon vanilla extract Cream butter and sugar, beat in egg and add vanilla extract. Add remaining ingredients except berries and mix well. Put into a 9 x 13inch pan which has been greased and floured. Sprinkle berries on top. Bake at 350 degrees F for 30 to 40 minutes. Remove from oven and drizzle with icing while hot. I use about 2 cups of berries. It depends on your taste.
Raspberry Cake
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RumApple Cake
1/2 cup butter 2 cups granulated sugar 2 eggs 2 cups flour 1 1/2 cups chopped nuts 4 apples 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Pare, core and finely chop apples and measure to 3 cups. Cream butter and sugar until fluffy; add eggs, one at a time, and beat until blended. Mix flour with baking soda, salt, nutmeg and cinnamon. Mix into the egg mixture, beating just until smooth. Stir in nutmeats and apples. Spread in a greased 13 x 9inch baking dish. Bake at 325 degrees F for 45 minutes, or until cake springs back when touched. Cover with Rum Sauce. Rum Sauce 1 cup granulated sugar 1/2 cup butter 1/2 cup halfandhalf 1/4 cup rum or rum flavoring, to taste Combine sugar, butter and halfandhalf in the top part of a double boiler, and cook over simmering water for 10 minutes. Stir in rum, then pour, while hot, over cake.
RumApple Cake
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Shortcake
1 cup flour 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon shortening 1 tablespoon butter 1/2 cup milk Fresh strawberries Vanilla ice cream Sift dry ingredients together and cut in shortening and butter. Add milk, mixing in well with a spoon. Pour mixture into an 8inch pie plate. Dot with additional butter and sprinkle with additional sugar. Bake at 400 degrees F for 20 minutes. Serve warm topped with strawberries and vanilla ice cream. Serves 6.
Shortcake
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Spice Cake
1 egg, beaten 1 cup granulated sugar 1 3/4 cups allpurpose flour 1/4 teaspoon salt 1 teaspoon baking soda 1/2 cup oil 1 cup water 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cloves, ground 1/2 cup walnuts, chopped Preheat the oven to 375 degrees F. Add all of the ingredients to a large bowl and mix well. Pour into a buttered 9 x 12inch pan. Bake for 2530 minutes (or until firm in the middle). Cool on a rack before cutting.
Spice Cake
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Stack Cake
4 cups sifted allpurpose flour 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup shortening 1 cup granulated sugar 1 cup molasses 3 eggs 1 cup milk Applesauce Confectioners sugar Sift together flour, salt, baking powder and baking soda. Set aside. Work shortening until soft. Add sugar a little at a time while creaming the mixture. Mix in molasses thoroughly, then beat in the eggs, one at a time. Stir in flour combination and milk alternately. Spoon a thin layer of batter, about 1/3 inch, into greased 9inch cake pans. Bake in a preheated 350 degree F oven for 15 to 20 minutes or until cake pulls away from sides of pan. There will be six or seven thin layers of cake. When all layers are baked and cooled, stack with a generous amount of lightly spiced applesauce between each layer. Sprinkle confectioners' sugar on top.
Stack Cake
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The Ultimate Cake Book In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth. Makes one 9inch 3 layer cake.
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Sugar Gingerbread
1/4 cup butter 1 cup granulated sugar 1 egg 1 1/2 cups flour 1/4 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon nutmeg 1/2 cup milk Preheat oven to 375 degrees F. Cream butter and sugar; add egg. Sift dry ingredients. Combine the two mixtures, and stir in the milk. Bake in greased and floured 8inch square pan for 20 to 25 minutes. Sprinkle with sugar.
Sugar Gingerbread
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The Ultimate Cake Book over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.) Makes 10 to 12 servings.
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The Ultimate Cake Book In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly; reduce heat. Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool. Cream Cheese Frosting 1 (16 ounce) box confectioners' sugar, sifted 1/2 cup (1 stick) butter 8 ounces cream cheese 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 cup chopped pecans Cream butter and sugar until fluffy. Add cream cheese and vanilla extract. Beat until fluffy. Stir in chopped pecans. Use pecan halves for garnish if desired.
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The Ultimate Cake Book sugar and vanilla extract; beat until smooth. To Assemble Cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer. Place second layer on top of filling and spread about 1 cup of icing over cake layer. Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped toasted nuts onto sides of cake. Makes one 9inch 3 layer cake. Yields: 16 servings.
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Twinkie Cake
1 (6 ounce) box vanilla pudding 16 ounces crushed pineapple, drained 1 (6 ounce) box banana pudding 8 ounces nondairy whipped topping 10 creamfilled Twinkies 2 cups chopped walnuts 1 (10 ounce) jar maraschino cherries Cut Twinkies in half lengthwise, top to bottom; set aside. Prepare pudding according to package instructions. Spread Twinkies in bottom of a 9 x 13inch pan, cut side up. Top with vanilla pudding, then banana pudding, pineapple, cherries and whipped topping. Top with walnuts. Chill for about an hour before serving.
Twinkie Cake
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Watermelon Cake
1 (18.25 ounce) box white cake mix 1 (3 ounce) box watermelon gelatin 2 eggs 1 1/4 cups water 1/4 cup vegetable oil 2 containers vanilla or cream cheese frosting Red and green gel food coloring Chocolate chips Preheat oven to 350 degrees F. Grease and flour two 9inch round baking pans. In a mixing bowl, combine dry cake mix, gelatin, eggs, water and vegetable oil. Beat on low speed just until moistened then on high for until well blended. Pour into prepared baking pans. Bake for 30 to 35 minutes or until a wooden pick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Set aside 2 to 3 tablespoons frosting for decorating. Place one container into a bowl; tint red. Tint second container green. Place one cake layer on a serving plate; spread with 1/2 red frosting to within 1/4 inch of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 inch of edges. Frost sides and top edge with green frosting. Place reserve white frosting in a small plastic baggie, cut 1/4 inch hole in one corner. Pipe around top edge of cake where green and red frosting meets. For seeds, insert chocolate chips upside down into the cake top.
Watermelon Cake
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The Ultimate Cake Book if necessary. Cut a Vshaped portion out along the length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cutout V on the cake bottom with raspberry preserves, and replace Vshaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. To freeze, cover plastic wrapped cake in foil, and freeze for up to 2 weeks. Servings: 10
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The Ultimate Cake Book Banana Strata Use banana or vanilla ice cream in place of strawberry ice cream, dark rum in place of kirsch, and 1 thinly sliced large banana and 1/3 cup each of rumsoaked raisins and coarsely chopped walnuts in place of strawberries. Omit Raspberry Puree. Apricot Strata Use vanilla ice cream in place of strawberry, apricot brandy in place of kirsch, and coarsely chopped peeled fresh apricots in place of strawberries. Omit Raspberry Puree. Pineapple Strata Use vanilla ice cream in place of strawberry, cognac in place of kirsch, and fresh pineapple chunks or crushed pineapple in place of strawberries. Omit Raspberry Puree. Mocha Strata Use coffee ice cream in place of strawberry, coffeeflavored liqueur in place of kirsch, and 1 cup of crushed toffee candy in place of strawberries. Omit Raspberry Puree. Chocolate Strata Use chocolate ice cream in place of strawberry, orangeflavored liqueur in place of kirsch, and raspberries in place of strawberries. Serve with Raspberry Puree or chocolate syrup. Raspberry Puree 1 (12 ounce) package frozen raspberries in syrup, thawed Superfine sugar, to taste Lemon juice or framboise (strawberry liqueur), to taste Strain berries and their syrup through a sieve to remove seeds, pushing through as much of the pulp as possible. Add sugar and lemon juice to taste. Makes about 1 cup.
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Pound Cake
4 cups cake flour, sifted before measuring (1 pound) 1/2 teaspoon salt 2 cups butter (1 pound) 2 cups granulated sugar (1 pound) 10 eggs 2 teaspoons almond extract, vanilla extract or brandy Preheat oven to 325 degrees F. Grease well and flour a tube cake pan. Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole eggs, one at a time. Beat thoroughly between each addition of the eggs. If an electric mixer is used, do not stop mixer while adding eggs. Add half the sifted flour and salt. Beat about 1 minute. Add remaining floursalt mixture and flavorings. Beat about 1 minute. Use rubber spatula to collect all flour from sides of mixing bowl. Pour into prepared tube cake pan. Bake for 1 hour to 1 hour and 20 minutes, checking for doneness periodically. Remove from pan immediately after removing from oven. Cool on a cake rack.
Pound Cake
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The Ultimate Cake Book In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup (60 mL) sugar and beat on high speed 45 minutes. Set aside. Clean beaters well in preparation for next step. In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup (125 mL) sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being too thorough. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake. As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10inch or 25 cm side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down. Filling: Combine cold water and 1 tablespoon (15 mL) liqueur. Sprinkle gelatin over and allow to soften for 23 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved puree with gelatin mixture. Refrigerate until syrupy. (If gels too quickly, simply warm again.) Whip cream with sugar and vanilla extract until stiff. Fold puree/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use. Stir remaining 1 tablespoon (15 mL) liqueur into jam. Carefully unroll cake, remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of halfandhalf or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve. To Serve: Remove from refrigerator 15 to 20 minutes before serving. Place 2 to 3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table.
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Jelly Roll
3 eggs 1 cup granulated sugar 3 tablespoons cold water 1 cup flour 1 teaspoon baking powder 1/3 teaspoon salt Beat eggs and sugar until thick. Add water, then flour, baking powder and salt, sifted together. Line cookie sheet with wax paper and rub with oil, then flour. Pour in batter. Bake at 425 degrees F for 12 to 15 minutes. Turn onto cloth on which you have sifted confectioners' sugar. Trim edges and spread with jelly or lemon sauce and roll in cloth. Lemon Sauce Grated rind and juice of 1 lemon 1 cup granulated sugar 3 tablespoons flour 2 tablespoons butter Salt 1 egg 1 cup hot water Cook ingredients until thick. Cool. This is enough for two jelly rolls. Will keep in refrigerator.
Jelly Roll
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M&M's Roll
1/2 teaspoon salt 1 teaspoon baking powder 2 cups (480 mL) flour 1/3 cup (80 mL) sugar 4 egg whites 1 teaspoon vanilla extract 1/3 cup (80 mL) sugar 4 egg yolks Confectioners' sugar Grease and flour a 15 x 10 x 1inch (38 cm x 26 cm x 2.54 cm) baking sheet and line with parchment/spray oil paper. Preheat oven to 375 degrees F (190 degrees C). Beat egg yolks until thick and lemoncolored. Gradually beat in 1/3 cup (80 mL) sugar and add vanilla. In another bowl beat egg whites until soft peaks form. Add 1/3 cup (80 mL) sugar and beat until stiff peaks form. Fold egg yolk mixture into egg white mixture. Sift dry ingredients and fold into egg mixture. Spread batter into sheet pan and bake 12 to 15 minutes, until top of cake springs back when touched. Sprinkle towel with confectioners' sugar. When cake is done, loosen sides and bottom with spatula and turn out onto towel. While cake is still warm, roll cake and towel from narrow end. Let cool. Make frosting. Frosting 1/2 cup (60 mL) shortening 1 cup (2 sticks) butter 4 cups (960 mL) confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons milk 1 package "M&M's" Chocolate Mini Baking Bits Beat shortening and butter till light and fluffy. Beat in sugar. Add milk, whip till frosting is soft. (Alternately you can use 2 cans of Prepared frosting.) Assemble Cooled cake Frosting 1 package "M&M's" Chocolate Mini Baking Bits Unroll cake; spread with approximately 1 cup frosting. Sprinkle and cover with 1 1/2 cups of "M&M's" Chocolate Mini Baking Bits and reroll cake. Spread remaining frosting on top and ends of rolled cake and decorate with remaining "M&M's" Chocolate Mini Baking Bits. To serve, cut cake into 10 oneinch slices.
M&M's Roll
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The Ultimate Cake Book 1 tablespoon butter 1 cup confectioners' sugar 1 to 1 1/2 tablespoons hot water Green food color Melt butter in small microwavesafe bowl. Add confectioners' sugar, hot water and few drops green food color; beat until smooth and of desired consistency. Makes about 1/3 cup glaze.
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The Ultimate Cake Book peaks form. Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake. Sprinkle with toasted coconut.
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Pineapple Jellyroll
1 cup granulated sugar 1/3 cup pineapple juice 3 eggs (large) 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract Line a jellyroll pan with wax paper, then grease well. Preheat oven to 375 degrees F. Mix sugar and pineapple juice together and set aside. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites. Sift cake flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract. Fold in. Pour into prepared jellyroll pan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll. Pineapple Filling 1 cup crushed pineapple 1/2 cup granulated sugar 1 cup juice 2 tablespoons cornstarch In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and reroll. Sprinkle top of roll with confectioners' sugar or Cool Whip.
Pineapple Jellyroll
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The Ultimate Cake Book * 1 teaspoon vanilla extract may be substituted for liqueur. Chocolate Fudge Frosting 1 cup butter, softened 1/3 cup cocoa 6 cups confectioners' sugar 1/3 cup milk Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth. Makes 3 1/2 cups. NOTE: To a make a torte, cut each cake layer in half horizontally with a serrated knife, and use 1/4 cup ChocolateCoffee Buttercream Filling between layers. Frost as directed.
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The Ultimate Cake Book surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 x 3inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners sugar, if you wish. Yield: 12 servings
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Sponge Cake
1 cup cake flour 1 cup sifted granulated sugar, divided 1 1/2 teaspoons grated lemon rind 2 tablespoons water 5 egg yolks 1 1/2 tablespoons lemon juice 5 egg whites 1/4 teaspoon salt 1/2 teaspoon cream of tartar Sift flour once, measure, and sift four times. Add 1/2 cup sugar, lemon rind and water to egg yolks and beat with rotary egg beater until very thick and light. Add lemon juice gradually, beating constantly. Add flour all at once, then stir until just blended. Beat egg whites and salt with rotary egg beater or whisk. When foamy, add cream of tartar and beat until stiff enough to hold up in peaks, but not dry. Add remaining 1/2 cup sugar, about 2 tablespoons at a time, beating well with beater or whisk. Fold in egg yolk mixture. Turn into ungreased 9inch tube pan. Cut gently through batter with knife to remove air bubbles. Bake at 325 degrees F for 1 hour, or until done. Remove from oven and invert pan for 1 hour or until cold.
Sponge Cake
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Bisquick Shortcakes
2 cups Bisquick 3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine 2 tablespoons granulated sugar, if desired Heat oven to 450 degrees F. Mix ingredients with fork. Beat vigorously 20 strokes. Knead 8 to 10 times on lightly floured clothcovered board. Roll dough 1/2inch thick. Cut with floured 3inch cutter. Bake on ungreased baking sheet about 10 minutes. Makes 6 shortcakes To serve, split shortcakes crosswise while warm. Spread with butter, if desired. Spoon sweetened fruit between layers and over top. Serve with cream, sweetened whipped cream or commercial sour cream. For a large shortcake, spread the dough in an ungreased 8 x 1 1/2inch round layer pan. Bake 15 to 20 minutes or until nicely browned. Serve as above.
Bisquick Shortcakes
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Cheesecake Cups
1 box vanilla wafers 24 ounces cream cheese 1 cup granulated sugar 5 eggs 1 teaspoon vanilla extract 1 can cherry pie filling Cup cake cups (with foil liner) Using a blender or a food processor, crumb wafers finely. Fill cups with crumbs as crust. In blender or processor, blend cream cheese, eggs, sugar and vanilla extract. Fill cups with mixture half way. Bake at 325 degrees F for 25 minutes or until slightly brown. Makes about 30 cups. Take out of oven and let cool for 15 minutes. Apply pie filling on top and refrigerate so filling and cheesecake are cool. Enjoy!
Cheesecake Cups
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The Ultimate Cake Book into 1 1/2inch squares with a sharp thinbladed knife, wiping it clean between each cut. Top each square with a chocolate coffee bean. NOTE: Baking the cheesecake in disposable aluminum pans makes unmolding quite simple; snip the corners of the pans with scissors, bend the sides down and unmold the cake. This cheesecake keeps in the refrigerator for up to a week and freezes beautifully. Defrost before serving.
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The Ultimate Cake Book Gently loosen from the sides of the dishes and invert onto serving plates. Sift cocoa over.
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Cornmeal Shortcakes
6 tablespoons unsalted butter, well chilled and cut into small pieces 2 1/4 cups unbleached allpurpose flour plus extra for the work surface 3/4 cup yellow cornmeal 1/4 cup granulated sugar 1 tablespoon baking powder 1 cup chilled buttermilk Position a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly butter a baking sheet. In a food processor, combine the 2 1/4 cups flour, cornmeal, sugar and baking powder. Pulse to blend. Add the butter and process until a coarse meal forms. With the motor running, add buttermilk through the feed tube just until a crumbly dough forms. Lightly flour the work surface. Turn the dough out and lightly knead and gather it into a soft ball. Roll the dough out into a 12 x 6inch rectangle. Cut the dough into 8 equal squares. Transfer the squares to the prepared baking sheet, spacing them well apart. Bake until the shortcakes are crisp and golden and a wooden pick inserted into the center comes out clean, about 15 minutes. Remove from the pan. Use immediately. AmarettoPeach Shortcake 1 batch Cornmeal Shortcakes dough 1 tablespoon granulated sugar 1 cup chilled whipping cream 7 tablespoons amaretto 1/4 cup (1/2 stick) unsalted butter 2 pounds ripe, juicy peaches or nectarines, pitted and cut into eighths 1/4 cup packed light brown sugar 2 tablespoons fresh lemon juice Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly butter a 10inch glass pie plate. Transfer shortcake dough to the prepared pie plate, shaping it into a round about 1 inch thick. Sprinkle the top of the shortcake dough with the white sugar and bake until puffed and golden brown, about 20 minutes. Let the shortcake cool in the pie plate on a rack for 10 minutes. Meanwhile, in a chilled bowl, whip the cream until soft peaks form. Adding one tablespoon at a time, beat 4 tablespoons of the amaretto into the cream. Cover and refrigerate until ready to use. In a large skillet over mediumlow heat, melt butter. Stir in peaches, brown sugar, remaining 3 tablespoons amaretto and lemon juice. Cook, gently stirring once or twice, until the syrup is thick and the peaches are just warmed through, 3 to 5 minutes. Transfer the shortcake to a cutting board. Cut the shortcake in half horizontally. Carefully transfer Cornmeal Shortcakes 921
The Ultimate Cake Book the shortcake bottom to a large serving plate. Spoon about three quarters of the peaches and their syrup evenly over the shortcake bottom. Carefully set the shortcake top over the peaches. Spoon remaining peaches and syrup over the shortcake top. Drizzle the peaches with some of the whipped cream, cut the shortcake into wedges, and serve immediately, passing the remaining cream at the table. Strawberry Shortcake 3 pints strawberries 1/3 cup sugar 1 tablespoon fresh lemon juice 8 Cornmeal Shortcakes 1 1/2 pints strawberry ice cream, slightly softened Thinly slice the strawberries. Combine strawberries, sugar and lemon juice. Let stand at room temperature, stirring twice, for 30 minutes. Split the hot shortcakes horizontally. Place the bottom halves in dessert bowls. Top each shortcake bottom with a scoop of ice cream. Spoon strawberries and their juices evenly over and around, using them all. Place the upper halves of the shortcakes atop the ice cream and strawberries and serve immediately.
Cornmeal Shortcakes
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The Ultimate Cake Book Large Upsidedown Cake: Make the caramel in a heavy 11 or 12inch skilletcast iron is ideal for this. Arrange rhubarb over the caramel, spoon in the batter, and bake the cake for 45 to 50 minutes.
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The Ultimate Cake Book patiently, until thick and smooth. Warm sauce gently for pouring. If allowed to set at room temperature, it will turn the consistency of sour cream and can be used like frosting. Makes 2 cups. To assemble, warm remaining caramel sauce and make Chocolate Sauce. Pour some caramel sauce on each plate, tilting so caramel coats the surface. Drizzle Chocolate Sauce in a northsouth zigzag over the caramel. Pull a wooden pick or knife back and forth cross the chocolate, going eastwest to create a feathering effect. Run a thin knife around each cake to carefully loosen, then invert onto the sauce. Top with warm Chocolate Sauce, letting sauce drip down the sides of the cakes. If desired, decorate with fresh berries. Serve warm. When cut, caramel will spill out of the warm cake.
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Maple Java Baby Bundt Cakes with Maple Java Butter Sauce
1 1/4 cups allpurpose flour 1/2 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon each ground cinnamon, nutmeg, allspice and cloves 8 tablespoons butter, softened 1 cup granulated sugar 3 large eggs 1/3 cup maple syrup 1 1/2 tablespoons Medaglia DOro Instant Espresso, dissolved in 1 teaspoon boiling water, cooled 3/4 cup sour cream Preheat oven to 350 degrees F. Butter and flour eight 8ounce Bundt pans. Combine allpurpose and whole wheat flours, baking powder, baking soda, salt and spices in a large bowl. Stir with a whisk to blend. In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy. Add eggs, one at a time. Add espresso coffee and maple syrup and blend thoroughly. At low speed, beat in flour mixture and sour cream alternately. Spoon equal amounts of batter into prepared Bundt pans and bake for 30 to 35 minutes, or until a wooden pick inserted into the cakes comes out clean. Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool. Maple Java Butter Sauce 1 cup maple syrup 4 tablespoons butter 2 teaspoons Medaglia DOro Instant Espresso dissolved in 2 teaspoons boiling water, cooled 2 tablespoons bourbon 1/2 cup walnuts, coarsely chopped Vanilla ice cream (optional) Combine maple syrup and butter in a small saucepan and simmer for 15 minutes. Remove from heat and stir in the espresso and bourbon. Brush each cake with some of the sauce. Add walnuts to the remaining sauce. When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake. Serve with a small scoop of vanilla ice cream, if desired. NOTE: One 8 to 9inch Bundt pan can be used instead of individual 8ounce pans. Bake the large Bundt cake for 45 to 50 minutes or until a wooden pick inserted into cake comes out clean. Makes 8 servings.
Maple Java Baby Bundt Cakes with Maple Java Butter Sauce
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The Ultimate Cake Book To prepare in advance: The berries must be macerated no more than a few hours, but the biscuits can be prepared and refrigerated on the baking sheet, covered with plastic, for 1 day. The cream should be whipped at the last moment. Variation: Naturally, you can use any macerated or poached fruit, instead of strawberries.
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Seaside Shortcakes
1 (10.2 ounce) can (5 biscuits) Pillsbury Grands! Refrigerated Buttermilk Biscuits 1/2 cup dry white wine 1 (16 ounce) jar Alfredo sauce 1 (8 ounce) container cream cheese spread with chives and onion 1 cup frozen baby early peas 1/2 pound shelled deveined cooked medium shrimp 1 (6 ounce) can crabmeat, drained 2 ounces (1/2 cup) shredded Cheddar cheese 1/4 cup chopped fresh chives Heat oven to 375 degrees F. Prepare and bake biscuits as directed on can. Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally. Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives. Yield: 5 servings
Seaside Shortcakes
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Strawberry Shortcakes
2 pints fresh strawberries 1/4 cup granulated sugar (or add more sugar to taste) Shortcake 2 cups unsifted allpurpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter or margarine, cut into chunks 2/3 cup milk 1 cup heavy cream, whipped stiff or equivalent amount of RediWhip or Cool Whip Thoroughly wash strawberries BEFORE hulling (otherwise juice is lost into the water, and berries become "waterlogged"). Drain and remove hulls. Thinly slice berries into into a medium bowl; toss with 1/4 cup sugar. Refrigerate. (Additional juice will form as strawberries stand.) Preheat oven to 425 degrees F. To make shortcakes: In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry blender (or two knives), cut in 1/2 cup butter until mixture resembles coarse cornmeal. In center of mixture, make a well; pour in milk. Lightly mix with a fork until the flour mixture is moistened. (Dough will be lumpy). Turn dough out onto a clean, lightly floured work surface; knead dough 8 to 10 times, or until smooth. (But do not overwork, or biscuits will be tough.) Roll dough to 3/4inch thick. With a floured biscuit cutter, using a straight up and down motion, cut biscuits. Lightly press scraps together and reroll; cut additional biscuits. (You should get at least 12 biscuits altogether.) Place biscuits about 1 inch apart on an ungreased cookie sheet. Bake on center rack of oven for 11 to 13 minutes, or until tops of biscuits are a light golden color. Split biscuits; place 2 halves, cut side up in 6 dessert dishes. Spoon half the strawberries over the biscuits. Top strawberries with 2 additional biscuit halves, cut side down. Spoon remaining strawberries over the biscuits. Garnish each serving with a generous spoonful of whipped cream. Serve immediately. Makes 6 servings.
Strawberry Shortcakes
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7Up Cake
Cake 1 small box vanilla instant pudding 1 (18.25 ounce) box white or yellow cake mix 3/4 cup vegetable oil 4 eggs 1 (10 ounce) 7Up Combine pudding mix, cake mix and vegetable oil. Add eggs, one at a time, beating well after each addition. Blend 7Up into batter. Pour into three 9inch cake pans that have been greased and floured. Bake at 350 degrees F for 20 minutes. Remove from oven; let stand for 10 minutes. Remove layers from pans and cool on racks. Place Filling between layers and on top of cake. Variation Use lemon cake mix and instant pineapple pudding mix. Filling 1 1/2 cups granulated sugar 2 tablespoons flour 2 eggs 1/2 cup butter or margarine 1 (8 ounce) can crushed pineapple, drained 1 (4 ounce) can coconut 1/2 cup nuts Mix sugar and flour. Add slightly beaten eggs and butter or margarine. Place in top of double boiler and cook until consistency of syrup. Add remaining three ingredients.
7Up Cake
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CocaCola Cake
2 1/3 cups allpurpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 cup CocaCola 2/3 cup butter or margarine 2 tablespoons unsweetened cocoa powder 2 eggs 1/2 cup buttermilk 2 teaspoons vanilla extract 1 1/2 cups mini marshmallows Stir flour, sugar and baking soda, then set aside. Bring CocaCola, butter and cocoa powder to a boil over medium heat. Add hot mixture to flour mixture. Stir just until combined. Add remaining ingredients, except marshmallows. Stir until combined. Gently stir in marshmallows. They will float to the top. Pour into a greased and floured 13 x 9inch pan. Bake for 30 minutes at 350 degrees F. Transfer cake to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack. Cocoa Topping 1/2 cup butter 1/4 cup unsweetened cocoa powder 1/4 cup CocaCola 2 1/2 cups sifted confectioners sugar 1 teaspoon vanilla extract 1 cup chopped nuts Bring butter, cocoa powder and CocaCola to boiling. Add remaining ingredients.
CocaCola Cake
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Watergate Cake
1 (18.25 ounce) box white cake mix 1 cup oil 1 cup 7Up 1 small box pistachio pudding 3 eggs 1/2 cup nuts 5 drops green food coloring Mix all ingredients together and bake at 350 degrees F in a Bundt pan for approximately 45 minutes. Frosting 3 drops green food coloring 1 small box pistachio pudding 1 (13 1/2 ounce) container frozen whipped topping, thawed Mix all ingredients thoroughly and spread on cooled cake. For a festive look, dot with maraschino cherries.
Watergate Cake
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Himmel Torte
1 1/2 cups butter 1/4 cup granulated sugar 4 egg yolks Grated rind of 1 lemon 4 cups flour 1 egg white 1/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup chopped almonds Preheat oven to 450 degrees F. Cream butter and 1/4 cup sugar well; stir in the yolks one at a time, blending well. Add lemon rind and flour. Pat dough in 3 greased 11 x 7inch pans. Mix egg white, 1/4 cup sugar, cinnamon and chopped almonds; spread on dough. Bake for 10 to 12 minutes. Reduce heat to 350 degrees F and bake until well browned, 10 to 20 minutes longer. When torte is cold, spread raspberry jam and part of the Crme Filling between the layers. Spread the remaining Crme Filling over the top. Crme Filling 1 tablespoon cornstarch 1/4 cup sugar 2 cups thick sour cream 2 egg yolks 1/2 teaspoon vanilla extract Mix cornstarch with sugar. Add sour cream and cook in double boiler, stirring constantly until it coats the spoon. Pour gradually onto 2 wellbeaten yolks. Reheat for 1 minute. Add vanilla extract.
Himmel Torte
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Linzer Torte
1 cup butter 1 cup granulated sugar 3 eggs, separated 1 lemon, grated rind and juice 1 tablespoon brandy 1/2 pound almonds, chopped fine 2 cups flour, sifted 3 times 1 teaspoon baking powder 1 (12 ounce) jar jam or preserves Preheat oven to 350 degrees F. Cream butter and sugar well. Add yolks, flavoring and almonds. Add flour mixed with baking powder, and fold in the stiffly beaten whites. Roll out or pat twothirds of the dough in a greased and floured 9inch springform pan having the dough a little thicker on the bottom than the sides. Fill with jam. Roll remaining dough. Cut in strips and place crisscross on top. Bake for 40 minutes. Before serving, fill hollows on top with jam.
Linzer Torte
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Marzipan Torte
1/2 cup butter 2 cups flour 2 tablespoons granulated sugar 2 egg yolks 2 tablespoons water Blend butter into flour and sugar. Add egg yolks and water, and mix well. Chill thoroughly. Roll out dough and line a greased 9inch springform pan. Reserve a small quantity of dough for strips for the top. Filling 1 pound almonds, blanched and grated 1 pound confectioners' sugar 1/2 teaspoon salt Juice of 2 lemons 8 egg whites Preheat oven to 325 degrees F. Heat almonds, sugar, salt and lemon juice in a double boiler, stirring until well blended. Cool. Add the stiffly beaten egg whites. Put the mixture on the dough. Place strips of crust over the top. Bake one hour. Dust with confectioners' sugar and decorate with candied cherries.
Marzipan Torte
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Vienna Torte
7 eggs, separated 1 1/4 cups granulated sugar 1 cup flour 1/4 cup cornstarch 2 teaspoons baking powder Pinch of salt Preheat oven to 350 degrees F. Beat whites until frothy. Add 1/2 cup sugar gradually; beat until stiff. Beat yolks until thick. Add remaining sugar gradually and beat. Combine the two mixtures. Sift the flour with cornstarch, baking powder and salt and fold in carefully. Pour into 4 greased and floured 8inch layer cake pans. Bake about 20 minutes. Cool. Filling 1 1/4 cups milk 1/3 cup flour 1/3 cup granulated sugar 1/4 cup cold milk 1 cup melted butter 1 teaspoon vanilla extract 1 cup confectioners sugar Chopped nuts Heat milk in double boiler. Mix flour, sugar and cold milk. Add to heated milk and stir until thick, then cover and cook 15 minutes. When cool, add melted butter; mix well. Add vanilla extract and confectioners' sugar. Spread this between the four layers and on top and sides. Cover well with chopped nuts.
Vienna Torte
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The Ultimate Cake Book Cool 5 minutes; loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream, if desired.
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