2 Golden Delicious apples (about 1 pound), peeled and cut into 1/4-inch square pieces
1/2 cup sugar
1/4 cup apple juice
1/3 cup brandy or calvados (apple brandy)
1 cup plus 2 tablespoons confectioners' sugar
2 tablespoons apple juice
Pinch ground nutmeg
Heat oven to 350°. Coat 10-inch Bundt pan with nonstick cooking spray.
Cake: Sift flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves into medium-size bowl. Beat together butter and sugar in second medium-size bowl on medium-high speed until smooth and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream and applesauce; mixture may look curdled. On low speed, slowly add flour mixture, beating until well blended. Gently fold in apple pieces. Scrape batter into prepared pan, smoothing top.
Bake in 350° oven for about 50 minutes or until cake tester inserted in center of cake comes out clean.
Syrup: Meanwhile, heat together sugar, apple juice and brandy in small saucepan over medium-low heat until sugar dissolves; do not boil. Remove from heat. Remove cake from oven. Leave cake in pan; place pan on wire rack. Brush top of cake with half the brandy syrup. Let stand 10 minutes. Invert onto wire rack and remove pan; place rack over jelly-roll pan. Brush cake with remaining syrup; let cool completely.
Glaze: Mix sugar, juice and nutmeg in small bowl until smooth. Drizzle over cake. Let harden slightly.
Makes: 16 servings
Prep: 25 minutes. Bake: at 350° for about 50 minutes.
Nutrient Value Per Serving: 300 calories, 9 g fat (5 g saturated), 3 g protein, 51 g carbohydrate, 1 g fiber, 190 mg sodium, 59 mg cholesterol.
This is called a "Dump Cake" for obvious reasons; and couldn't be simpler to bake when unexpected guests arrive!
1 can cherry pie filling*
1 can (20 oz.) crushed pineapple
1 pkg. cake mix (like Duncan Hines)
1 cube butter
Rub some of the butter on bottom of 9x13 pan to grease well.
Place cherry pie filling on bottom, add pineapple.
Sprinkle cake mix evenly over fruit and top with nuts. Cut remaining cube of butter onto top of everything and Bake at 350°F for 50 minutes.
*can use any kind of pie filling or canned fruit such as fruit cocktail!
Golden Rum Cake
Recipe contributed by Norrine Valderrama of Mt. Nebo, West Virginia and Manteca, California
Reprinted from Allrecipes.com. Submitted by Jackie Smith: "My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."
Preheat oven to 325° F (165° C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, ¼ cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum.
Photo By: Tricia Jaeger
Helen Elenbeckers Carrot Cake
Contributed by Debra Beauregard. Buchanan, Virginia - She's been making this recipe for a long time (pre-Ted and Taylor); and it's her daughter Taylor's favorite!
2 cups sugar
2 cups flour
1 cup oil
2 t baking soda
2 cups grated carrots
2 t baking powder
¼ chopped walnuts
½ t cinnamon
7 oz. can crushed pineapple
1 t salt
Mix flour, baking powder, baking soda, cinnamon, salt. Add sugar, eggs, oil. Mix well. Fold in carrots, nuts, pineapple. Bake 350°F for one hour.
Frosting: 6 oz. cream cheese, 1 t vanilla, 2 cups powdered sugar, ¼ cup butter (½ stick), softened. Mix. Thin with milk or cream.
This recipe was given to me by Jo Graham (Anna Romo's mother) and her sister, Mary Powell.
There are several variations to this old Southern recipe...but this is delicious and easy....
Mix in one bowl:
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
In second bowl, add 1-1/2 cups butter-flavored Wesson Oil, 2 diced bananas, 1 8-oz. can crushed pineapple (drained), 2 eggs slightly beaten, 1 cup chopped nuts.
Add contents of #1 bowl to second bowl. Blend by hand so you don't tear up the bananas.
Grease and flour Bundt pan and bake at 350F for 1 hour or until done. Turn out cake onto cake stand and glaze with following glaze while still warm:
In small pan, heat 1/2 cup sugar, 1/4 cup water, 1 teaspoon each of the following 5 flavors: coconut, rum, butter (or butterscotch), lemon, & vanilla. Bring to boil and heat until sugar melts. Pour over warm cake.
Some say this Southern cake gets its name because each bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake!
Irish Cream Bundt Cake
Reprinted from AllRecipes.com Recipe submitted by Sue Haser "Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion."
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur
Preheat oven to 325 ° F (165° C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in ¼ cup Irish cream.
Contributed by Jeanne Valverde, Stockton, California. This recipe was given to her by her daughter-in-law, Andrea Navarro. This is a "to-die-for" easy cake.
1 pkg. Super Moist cake mix
1 small box instant chocolate pudding
3/4 cup oil
2 cups sour cream
1/4 to 1/3 cup Kahlua
6 oz. package chocolate chips
Mix all ingredients together. Spray Bundt pan and fill with mixture. Bake at 350F for 55 minutes.
Moist Apple Cake
by Toni Feeney
Oven 350°F. Oil Bundt cake pan and lightly dust with flour.
1 can your favorite Apple Pie Filling (I used Wal-Mart's Great Value, asit has large whole slices of apple and is very thick).
Blend cake mix, sherry, water, oil & egs in a large bowl until moistened. Beat with mixer on medium speed or whisk by hand for 2 minutes.
Pour one-half of batter mix into bottom of bundt pan. Place apples from apple pie filling in a decorative circle over batter.
Cover with any leftover filling and with remaining batter. Bake for 43-45 minutes.
Pineapple Upside Down Cake
2 cans (8-½ oz. size) sliced pineapple (8 slices)
1/4 cup butter or margarine
1/3 cup light brown sugar, firmly packed
1/4 cup pecan halves or walnut halves
1 cup sifted all-purpose flour
3/4 cup granulated sugar
1-½ tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 cup milk
Whipped Cream, for serving
Preheat oven to 350°F. Drain pineapple, reserving 2 tablespoons of the syrup
Melt butter in a 10-inch heavy skillet, over low heat. Addbrown sugar, stirring until sugar is melted. Remove from heat.
Arrange drained pineapple on sugar mixture in skillet. Fill centers of pineapple slices with cherries and spaces between slices with pecans or walnut. Set skillet aside.
Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at medium speed, beat 2 minutes.
Add egg and reserved pineapple syrup; beat 2 minutes longer. Pour cake batter over pineapple in skillet, spreading evenly.
Bake 40 to 45 minutes, or until cake springs back when gently pressed with finger.
Let stand on wire rack just 5 minutes. With small spatula, loosen cake from edge of skillet. Cover with serving plate; invert, shake gently, then lift off pan.
Serve the cake warm. Top individual servings with whipped cream. Or top with small spoonfulls of vanilla ice cream, if desired
Makes 8 servings.
Apricot Upside-down Cake Make and bake as above, substituting 1 can (1 lb., l oz.) cling-peach slices, well-drained, for sliced pineapple and syrup from peaches for pineapple syrup. Arrange peaches, cherries and nuts decoratively on the brown sugar mixture.
Upside-down Cake with Cake Mix Make any of fruit toppings in skillet, as directed above. Then prepare a package of 2-layer yellow cake mix as label directs. Measure 2-1/2 cups batter and pour over fruit. Turn remaining batter into greased and floured 8-inch layer cake pan and bake along with upside-down cake. If desired, freeze plain layer for dessert another day.
Pumpkin Dump Cake
Contributed by Ramona Lozano, Stockton, California
This "dump cake" couldn't be easier!!
Mix and pour into 3-quart oblong casserole dish:
1 large can pumpkin puree
4 eggs, beaten
2 cups sugar (brown is best)
2 cups evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
Sprinkle 1 pkg. cake mix (yellow or spice) over pumpkin mix in casserole, then top with chopped walnuts. Dribble 1 cube melted butter over all.
Bake at 325°F for 1 hour.
Tres Leches Cake (Pastel de Tres Leches)
Light and Airy Version By Chelsie Kenyon, About.com
This version of Pastel de Tres Leches or "Three Milk's Cake" (known in the U.S. as "Tres Leches Cake") is not quite as rich and dense as traditional Pastel de Tres Leches is. This fluffy cake is soaked in three types of milks in the typical style, and topped with decadent fresh whipped cream.
6 large eggs- carefully separated into yolks and whites
½ cup whole milk
1 cup sugar
1 teaspoon vanilla extract
Cream Syrup for Soaking (see recipe below)
Whipped Topping (see recipe below)
Sift (or mix thoroughly) the flour and baking powder together in a large bowl. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks.
In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. While the whites are whipping, mix the yolk mixture into the flour mixture by folding it in with a large wooden spoon.
Then, use a large spatula to begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.
Let the cake cool until it feels room temperature, at least one hour, if not longer. Pierce the cake with a fork 20-30 times.
½ cup sweetened condensed milk
1/3 cup heavy cream
1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, slowly pour the liquid over the cooled cake. Refrigerate for three hours, or overnight if possible.
Whipped Topping :
¾ cup heavy cream
1 teaspoon Mexican vanilla
2 tablespoons sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Heat oven at 350°F. Spray Bundt or oblong (13 x 9) pan with Pam. Mix all ingredients together with an electric mixer for 3 minutes on high. Empty into pan and bake for 40-45 minutes. Remove from oven and cool for about 5 minutes. Turn Bundt cakeover on to a plate and let cool thoroughly before adding powdered sugar. If kept covered, it will keep for about a week. It's a good cake to use for strawberry shortcake. Enjoy!
Yorkshire Parkin Cake
Yorkshire Recipe borrowed from "The Foody"
4 oz. (1/2 cup) soft brown sugar
8 oz. (1 cup) plain flour
4 oz. (1/2 cup) butter
8 oz. (1 cup) medium oatmeal
8 oz. (1 cup)syrup (use Golden, Karo Dark or Molasses)
1 teaspoon ground ginger (can use more!!!)**
½ teaspoon baking soda
¼ pint (1/2 cup) milk
Melt the sugar, butter and syrup over a low heat. Beat the egg well and add to the syrup mixture, with some of the milk.
Sift the flour, oatmeal and ginger into a bowl and pour into the syrup mix.
Dissolve the baking soda in the remaining milk and add to the rest of the mix.
Stir well, then pour into a greased tin or loaf pan (11 by 9 by 2-inch).
Bake until firm in a moderate oven (325°F/Gas 3/170°C) for about 1 hour.
Keep for about one week before eating. Keeps well in refrigerator.
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