Golden Pound Cake

Ingredients
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon mace or ground nutmeg
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened (we recommend LAND O LAKES® Butter)
1 teaspoon vanilla extract
3 large eggs
1/2 cup NESTLÉ CARNATION Evaporated Milk
3/4 cup chopped walnuts or pecans
Instructions:Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, baking powder, salt and mace in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.

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Apple And Rum Custard Cake

------------------------------CRUST-------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind, Grated
2/3 c Butter Or Margarine
1 Egg Yolk, Large
1 T Milk
---------------------------FILLING----------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples, Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 Eggs, Large, Beaten
1/3 c Sugar
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.

Instructions:CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
from springform pan until cool.

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Black Forest Cherry Cake

-------------------------------CAKE-----------------
6 Eggs, Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour, Sifted
-----------------------------SYRUP------------------
1/4 c Sugar
1/3 c Water
2 T Kirsch
--------------------------FILLING-------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter, Unsalted
1 Egg Yolk, Large
2 T Kirsch Liqueur
------------------------TOPPING--------------------
2 c Sour Cherries, Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.

Instructions:CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10
to 15 minutes or until a cake tester inserted in the center comes out
clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour
syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until
well blended. Add egg yolk; beat until light and fluffy, about 3 to 5
minutes. Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.

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Pineapple Sheet Cake

2 eggs
2 cups (475 ml) flour
2 cups (475 ml) sugar
2 tsp (10 ml). soda
1 tsp (5 ml). vanilla
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
1 tsp (5 ml) vanilla

Topping:
1/2 cup (125 ml) chopped pecans

Instructions:Mix until blended; pour into 15 x 10 inch cookie sheet.
Bake at 350 degrees (175 C.) for 45 minutes.

Icing:
Beat together until desired consistancy.
Top with chopped pecans.

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Shoo-Fly Cake

4 cups (950 ml) flour
1 tsp (5 ml) salt
2 cups (475 ml) dark brown sugar
1 cup (225 ml) butter or margarine
1 cup (225 ml) molasses
2 cups (475 ml) boiling water
2 tsp (10 ml). baking soda
Instructions:Pre-heat oven to 350 degrees (175 C.).
Grease and flour a 9 inch x 12 inch X 2 inch pan.
Mix flour, salt, dark brown sugar, and butter or margarine until crumbly; reserve 1 cup (225 ml) of crumbs.
Combine molasses, boiling water, and baking soda.
Add to first bowl of crumbs; mix.
Pour batter into pan.
Top with 1 cup (225 ml) reserved crumbs.
Bake for 45 minutes.

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Broken Glass Cake

Graham Cracker Crust:
24 graham crackers, crushed
1/2 cup (125 ml) unsalted butter, melted
1/2 sugar
1 3 oz (84 grm). package strawberry or cherry jello
1 3 oz (84 grm). package lime jello
1 3 oz (84 grm). package lemon jello
1 cup (225 ml) pineapple juice
1/2 cup (125 ml) cold water
1 package gelatin
1 package Dream Whip
1 cup (225 ml) crushed pineapple

Instructions:Prepare each jello flavor according to package directions and pour into individual shallow pans (9 inch by 13 inch or so)
Chill until set.
Combine gelatin with 1 cup (225 ml) hot pineapple juice; stir until gelatin is dissolved.
Stir in 1/2 cup (125 ml) cold water, pour into shallow pan and chill until set.
To make graham cracker crust, combine cracker crumbs, sugar and melted butter.
Press into botom of 9 inch by 13 inch pan.
Prepare Dream Whip according to package directions.
When jello and gelatin mixtures have set cut into little pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.


Comments
When cutting through this dessert, it looks a little like stained glass. I have made it in an angelfood cake pan for nice tall slices. To remove from angelfood pan, cut around sides with a long knife and then invert on serving plate. Crumbs will then be on the top. Run knive around base of pan and crumbs to remove.
I also have made this eliminating the pineapple and also adding an orange jello.

This is an easy dessert to convert for diabetics; use sugarfree jellos and a little sugarfree sweetener in the crumbs instead of sugar. This recipe dates back to the 1960's.

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Ugly Duckling Cake

1 yellow cake mix
1 16 oz (448 grm). can fruit cocktail
2 eggs
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) butter or margarine
1/2 cup (125 ml) granulated sugar
1/2 cup (125 ml) evaporated milk
2 cups (475 ml) coconut

Instructions:Combine cake mix, fruit cocktail and eggs.
Pour into a greased 13 inch x 9 inch pan.
Sprinkle with brown sugar.
Bake at 325 degrees (175 C.) for 45 minutes.
Put butter, granulated sugar, and evaporated milk in medium bowl.
Microwave for four minutes, stirring frequently.
Stir in coconut.
Spoon over hot cake.

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Almond Poppy Seed Cake

1 stick unsalted butter
1 cup sugar
2 eggs, slightly beaten
2 teaspoons almond extract
1 heaping Tablespoon plain yogurt or sour cream
1/2 cup 1-percent or skim milk
1-1/2 cups unbleached flour
1 teaspoon baking powder
1/8 cup poppy seeds

Instructions:Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppy seeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester).

Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectioners sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes.

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Pineapple Upside Down Cake

Cake
1 pkg Duncan Hines® Moist Deluxe Pineapple Supreme Cake Mix 1 pkg
1 pkg vanilla instant pudding mix – (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/2 cup vegetable oil 125 mL

Topping
1/2 cup butter or margarine 125 mL
1 cup brown sugar – firmly packed 250 mL
20 oz pineapple slices – well drained 560 g
Maraschino cherries – halved and drained
walnut halves

Instructions:1. Preheat oven to 350°F (180°C).

2. For topping, melt butter on low heat in 12 inch (30 cm) cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

4. Bake at 350°F (180°C) for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate. Cut into wedges.

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Coconut Cream Cake

Cake
1 pkg Duncan Hines® Moist Deluxe White Cake Mix 1 pkg
1 pkg coconut cream instant pudding and pie filling mix – (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/3 cup vegetable oil 75 mL
1/3 cup flaked coconut 75 mL

Frosting
2 cups whipping cream – chilled 500 mL
1/4 cup Confectioners sugar 50 mL
1/4 cup dairy sour cream 50 mL
2 1/2 cups flaked coconut – divided 625 mL


Instructions:1. Preheat oven to 350°F (180°C). Grease and flour two 9 inch (23 cm) round cake pans.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.

3. Bake at 350°F (180°C) for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

4. For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with remaining 1 cup (250 mL) coconut. Refrigerate until ready to serve.

Makes 12-16 servings.

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Lemon-Poppy Seed Cake

6 tablespoons unsalted butter
1/4 cup granulated sugar
4 egg yolks
1 1/4 cups cake flour (see note)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup poppy seeds
1/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Confectioners' sugar

Instructions:Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy. Beat egg yolks in separate bowl until light and lemon colored;
Blend yolks thoroughly into butter mixture.

Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well.

Beat in lemon peel, lemon juice, vanilla and lemon extract.

Pour batter into well-buttered, lightly floured 4 1/2-by-8 1/2-inch loaf pan. Bake in a preheated 350-degree oven 40 minutes, or until loaf pulls away from sides of pan and tester comes out clean.

Let cool on rack. Sprinkle with confectioners' sugar before serving.

Yield: 6 to 8 servings.

Note: Although you will not get the same result, you can substitute 1 cup minus 2 tablespoons sifted all-purpose flour for each 1 cup cake flour.

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Poppy Seed Cake

1/2 C Butter, softened
1 C Honey
2 Egg yolks
2 t Vanilla extract
2-1/2 C Cake flour
2-1/4 t Baking powder
1/2 t Salt
1 C Milk
1/2 C Poppy seeds
4 Egg whites, stiffly beaten
Pinch salt

Instructions:Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Stir together the flour, baking powder and salt and poppy seeds. Set aside.

Cream together butter and honey. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients, alternating with milk, beating well after each addition.

Fold in the beaten egg whites. Pour into prepared pans. Bake at 350°F for 30 minutes or until cake tester comes out clean.

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Italian Cream Cake

Cake:
1/2 cup (125 ml) vegetable shortening (I use Crisco)
1 stick butter, unsalted and at room temperature
2 cups (475 ml) sugar
5 eggs, separated, (I use Jumbo)
1 tsp (5 ml) baking soda
2 cups (475 ml) flour
1/2 tsp (2 ml) salt
1 cup (225 ml) buttermilk
1 tsp (5 ml) pure vanilla extract
2 cups (475 ml) coconut, shredded
1 cup (225 ml) pecans, chopped (almonds are good also)
Icing:
1 stick of butter, unsalted and at room temperature
8 oz (224 grm). cream cheese
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) milk (or coffee for awesome flavor)
1 lb (.5 kg). box powdered sugar
1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)

Instructions:Cake:
Preheat oven to 350 degrees (175 C.).
Butter and flour three 9" cake pans.
Cream together shortening, butter, and sugar.
Add 5 egg yolks, one at a time, beating after each addition.
Add dry ingredients along with buttermilk and vanilla.
Stir in coconut and pecans (or almonds).
Beat the egg whites until they hold peaks.
Fold in stiffly beaten egg whites to the batter.
Pour equal amounts into the three prepared cake pans.
Bake for 30 minutes.
Remove when baked and let cool on waxed paper on racks.
Icing:
Cream together butter and cream cheese.
Add vanilla and hot milk (or coffee).
Add powdered sugar until desired consistency for spreading.
Add pecans or almonds and blend well.

Comments
This cake can be greatly enchanced and made into something purely stellar in appearance and taste using chocolate granache for the filling and then continue to use this recipe's icing for the outside layer.
This is rich and truly Italian and acutally an easy cake to make. Enjoy it with hot rich coffee.

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Chocolate Mocha Cake

Serves/Makes:Serves 10 or more

1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)

Instructions:Preheat oven to 350 degrees (175 C.).
Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream and eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingredients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate chips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minutes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powdered sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across the top and falling to the sides.

Comments
Try this as a wonderful accompaniment to coffee after dinner with your special someone or guests! My husband thinks this is as good as.. ah.. well, maybe not that good.. but a close second! This is the first time I have ever made this cake.. and it is a completely spur of the moment recipe from today. I have to tell you.. it is the best dang chocolate cake we have ever eaten. It is rich and so moist and decadently flavored with the boozey stuff and the mocha/coffee chocolate. It is almost like eating a truffle! It is easily as decadent as eating a flourless chocolate cake in my opinion.. only better flavor.

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Walnut Cake with Lemon Glaze

Cake:
1/2 cup (125 ml) butter, softened
3/4 cup (175 ml) sugar
2 eggs, lightly beaten
1/3 cup (80 ml) plain yogurt
1/3 cup (80 ml) buttermilk
2 cups (475 ml) unbleached white flour
1 tsp (5 ml). baking powder
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). cinnamon
1 tbsp (15 ml) lemon rind, grated
1 cup (225 ml) walnuts, toasted and finely chopped
Glaze:
3/4 cup (175 ml) water
1 cup (225 ml) sugar
1/2 tsp (2 ml). ground cinnamon
1/4 cup (60 ml) fresh lemon juice
1/4 tsp (1 ml). ground allspice
dash of ground cloves

Instructions:Preheat the oven to 350 degrees (175 C.).
Cake:
Cream together the butter and sugar until light and fluffy and then mix in the eggs.
Blend the yogurt with the buttermilk.
Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture.
Stir in the lemon rind and walnuts.
Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
The cake should still be moist.
Glaze:
Simmer together all the ingredients, covered, for about 15 minutes.
When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake.
Return the cake with glaze to the oven for about 10 minutes.

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Coconut Coffee Cake

Cake:
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
Topping:
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice

Instructions:Preheat oven to 400 degrees (200 C.).
Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.

Comments
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.

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Crazy Cake

1 cup (225 ml) sugar
1-1/2 cups (350 ml) flour
3 tbsp (45 ml). unsweetened coca
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla
1 tsp (5 ml). vingar
5 tbsp (70 ml). vegtable oil
1 cup (225 ml) lukewarm water
Frosting
1 tbsp (15 ml). butter
2 tbsp (30 ml). milk
2 tbsp (30 ml). cocoa
1 tsp (5 ml). vanilla
Approximately 1 (16 oz) box of powdered sugar

Instructions:Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa.
Stir to remove lumps and mix well.
Add remaining dry ingredients and mix well, smoothing out evenly in pan.
Hollow out 3 holes in flour mixture.
Fill first hole with vanilla, second with vinegar and third with oil.
Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven.
While cake is cooling, make frosting.
In small sauce pan over medium low heat, add all ingredients, stirring to mix well.
Add enough powdered sugar to make thick enough to spread but not too thick.
Pour over still warm cake to spread evenly.

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Butter Pound Cake

1 lb (.5 kg). butter
3 cups (700 ml) sugar
6 eggs
3-1/2 cups (825 ml) all purpose flour
1 tsp (5 ml). vanilla
1 cup (225 ml) buttermilk

Instructions:Grease and flour tube pan.
Cream butter and sugar well.
Add eggs one at a time, beating well after each one.
Then add the dry ingredients one at a time, mixing in a third of the buttermilk after each one.
Bake in tube pan at 350 for one hour and 25 min.

Comments
It is imporant to beat very well when it says to beat. The beating is how the cake rises. When it says add the dry ingredients one at a time that would be the flour one cup at a time. I've tried baking many pound cakes and this is the best. Sara Lee comes in second and Martha White mix in a pouch would be third.

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Banana Cake

1 stick butter
1-1/2 cups (350 ml) sugar
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sour cream

Instructions:Preheat oven 350 degrees (175 C.).
Butter and flour 9 inch square pan.
Cream the butter, slowly add the sugar and beat until light.
Add the banana, eggs and vanilla and beat well.
In another bowl mix the flour, baking soda and salt.
Add to the banana mixture and blend.
Add the sour cream and beat until well blended.
Spread in the pan and bake 45 minutes or until toothpick comes out clean.
Cool and shake confectioners sugar on top.

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Bacardi Rum Cake

1 cup (225 ml) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
Glaze:
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum

Instructions:Preheat oven to 325 F.
Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
nut in the pan. Bake 1 hour.
Cool.
Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly.
Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.
Repeat until all glaze is absorbed into the cake

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