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Sour Cream Pound Cake
Apple Ginger Upside Down
Cake
Idaho Potato Cake
Pina Colada Cake
Pineapple Carrot Cake
Carrot Cake
Carrot Cake
Carrot Cake
Cottage Cheese Coffee Cake
Confectioners Sugar Pound
Cake
Pound Cake
Lemon Pudding Pound Cake
Healthy Pound Cake
Brown Sugar Pound Cake
Pound Cake
King Cake
King Cake with Cream Cheese
Filling
King Cake
Yield: 24 servings
3 cups sugar
3/4 cup margarine, softened
1-1/3 cups frozen egg substitute, thawed
1-1/2 cups low fat sour cream
1 teaspoon baking soda
4-1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Vegetable cooking spray
Cream sugar and margarine at medium speed of an electric mixer
until
combined. Gradually add egg substitute, beating well. Combine
sour
cream and baking soda; stir well, and set aside. Combine flour and
salt;
with mixer running at low speed, add to creamed mixture alternately
with
sour cream mixture, beginning and ending with flour mixture. Stir in
vanilla. Spoon batter into a 10 inch tube pan coated with cooking spray.
Bake at 325 degrees F for 1 hour and 35 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove
from
pan. Cool on a wire rack.
Note: Eight egg whites can replace egg substitute. Add one at a time
to
batter.
Serving size: 1 [1 inch] slice.
Nutritional Information: CALORIES 250 (28% from fat) / PROTEIN 3.5g
/
FAT 7.7g
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 stick
unsalted butter -- melted (1/4 cup)
1/4 cup
firmly packed light brown sugar
2 tablespoons
finally chopped crystallized ginger plus
-- additional for garnish
2 tablespoons
currants or raisins
1 large
r MacIntosh or Granny Smith apple -- peeled,
cored, and
-- sliced thin
1 tablespoon
fresh lemon juice
1/2 cup
all-purpose flour
1/2 teaspoon
double acting baking powder
1/4 teaspoon
salt
1/2 teaspoon
cinnamon
2 large
eggs
1/4 cup
plus 2 tablespoons granulated sugar
1/2 teaspoon
vanilla
whipped cream or vanilla ice cream as an
-- accompaniment
Onto an 8 inch round cake pan pour the butter, swirling the pan, and
sprinkle it with brown sugar, 2 tablespoons of the ginger, and the
currants. In a small bowl toss the apple slices with the lemon
juice
and arrange them evenly over the currants. Into another small
bowl sift
together the flour, the baking powder, the salt, and the cinnamon.
In a
bowl with an electric mixer beat the eggs with the granulated sugar
and
the vanilla for 3 to 5 minutes, or until the mixture is thick and pale
and forms a ribbon when the beaters are lifted. Fold in the flour
mixture gently but thoroughly, pour the batter over the apple slices,
and bake the cake in the middle of a preheated 400 degree F..
oven for 20
to 25 minutes, or until the tester comes out clean. Run a sharp
knife
around the edge of the pan, invert the cake onto a serving plate, and
serve it warm with the whipped cream, sprinkled with the additional
ginger.
1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 tsp. vanilla extract
2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1 cup milk
1 cup chopped nuts
Cream butter and sugar until fluffy. Add eggs, one at a time, beating
well after each addition. Blend in potatoes and vanilla. Combine flour,
cocoa and baking soda; add alternately with milk, blending well after
each addition. Stir in nuts. Pour in greased 13 x 9 x 2 inch pan. Bake
at
350' F for 40-45 minutes or until cake test done. Cool on wire rack.
Back to the Top
1 yellow cake mix
4 eggs
1 cup coconut (original recipe calls for 1/2 can so this is a guess)
1 small box instant vanilla pudding
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
Mix well. Bake in a 13 by 9 inch pan at 350 degrees F for 25 minutes.
Cool
for 20 minutes before icing.
Icing
13 oz. whipped topping
1 small box instant vanilla pudding
1/2 cup light rum
1/2 can coconut
1 small can (4 oz.) drained, crushed pineapple
Mix together and put on cake. Keep refrigerated.
Back to the Top
1/4 cup good oil
2 cup sugar
2 cup flour all purpose
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. black pepper (YES)
2 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped walnuts, pecans, whatever
1 cup crushed pineapple
1/2 cup shredded coconut
1/2 cup raisins
1 tsp. vanilla
4 eggs
3 cup carrots.
Mix dry ingredients together, mix wet ingredients together, then add
wet to
the dry and mix well. Cook in greased cake pan, dusted with flour
in 350
degree oven for about 40 - 50 minutes or so, test for doneness
with tooth
pick. Different ovens and pans can make a difference in cooking
times. Top
if needed with butter cream cheese topping .
Back to the Top
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Cakes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 cup
Oil
1 cup
brown sugar
1 cup
sugar
1 teaspoon
Vanilla
4
Eggs
2 cups
whole wheat flour
1/3 cup
dry skim milk
1 teaspoon
Baking soda
1 teaspoon
Salt
1 teaspoon
Baking powder
2 teaspoons
ground cinnamon
3 cups
Carrots -- shredded
1 cup
chopped walnuts -- optional
In large bowl, blend oil and sugars on low until well mixed.
Add vanilla.
Beat in eggs, one at a time, blending well after each addition.
Stir
together dry ingredients and add to egg mixture until well blended.
Stir in
walnuts and carrots by hand. Pour batter into well greased and
floured 10"
tube pan or fluted pan. Bake at 350 F for 50-60 minutes. Cool
in pan, then
top with powdered sugar or frosting of your choice.
2 cups
flour
3 teaspoons
ground cinnamon
2 teaspoons
baking soda
2 teaspoons
salt
3 teaspoons
vanilla
3
eggs
2 cups
carrots -- finely grated
2 cups
sugar
1 1/2 cups
oil
1 small can
crushed pineapple
1 cup
chopped walnuts
1 cup
coconut
1 cup
raisins
Glaze frosting
1 cup
sugar
1 1/2 cups
butter
1/2 cup
buttermilk
1 teaspoon
baking soda
1 teaspoon
corn syrup
1 teaspoon
vanilla
Cream Cheese Icing
1/2 pound
powdered sugar -- sifted
1/4 cup
butter -- softened
8 ounces
cream cheese -- softened
1 teaspoon
vanilla
Sift dry ingredients. Cream sugar, oil and eggs. mix everything together.
Bake
in 13x9" baking pan. Bake 350 degrees for 30-40 min. Choose either
glaze
frosting or cream cheese frosting. Glaze frosting: Mix all ingredients
together.
Cook 5 min. Pour over warm cake. Cream Cheese Icing: Beat together
well, all
ingredients. Spread on cooled cake.
3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins (optional)
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Beat together the eggs, oil, and white sugar. Blend mixture for thirty
seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add
the
carrots and raisins. Pour egg mixture into dry ingredients, and mix
well.
Pour batter into well greased 10 inch tube or bundt pan. Bake at 350
degrees
F (175 degrees C) oven for 45 to 50 minutes. Cool cake on wire rack,
and
then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream
cheese, corn syrup, and vanilla. Spread over cooled cake.
Makes 1 bundt cake
3/4 cup flour
1 teaspoon baking powder
2 tablespoon low sodium margarine
2 egg
2/3 cup low fat cottage cheese
2 teaspoon vanilla
4 tablespoon sugar
TOPPING:
2 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. Combine flour and baking powder in a bowl.
Add
margarine and blend with two knives or a pastry blender until mixture
resembles coarse sand. In another bowl, combine eggs, cottage cheese,
vanilla and sugar and beat until blended, but don't try to get out
all the
lumps. Add cottage cheese mixture to margarine/flour mixture, and just
stir
until moistened. Spray a 9 or 10 inch square or round pan with non-stick
spray and spoon in batter. Combine topping ingredients and sprinkle
over top
of batter. Bake in middle of oven 20-30 minutes or until toothpick
inserted
in center comes out clean. Remove to rack to cool and serve warm or
cold.
Back to the Top
1 1/2 cups margarine
3 cups flour
5 eggs
1 lb. confectioners sugar
1 tsp. vanilla
1 tsp. lemon
Mix all ingredients together, beat well. Bake in a 10" tube pan at 325
degrees F for 1 hour. Cover when warm, not hot, to keep moist.
1 cup butter, softened
3 cup sugar
6 eggs
1 cup whipping cream
3 cups flour
1 Tbs. each vanilla and lemon extract
Blend butter and sugar; add eggs one at a time, beating well after each
addition. Beat in flour and cream alternately. Add flavorings. Bake
in a
well greased and floured 10" tube pan at 325 degrees for 1 1/2 hours.
1 package yellow cake mix
1 small package lemon pudding
4 eggs
3/4 cup water
1/2 cup oil
Beat eggs until thin and lemon color, add remaining ingredients; beat
for 10
minutes. Pour into tube pan. Bake for 50 minutes at 350 degrees F.
Remove
hot from pan. Prick top of cake with fork. Drizzle glaze over top and
sides.
Glaze:
1 cup powdered sugar
1/6 cup lemon juice
grated lemon rind
2 1/2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 cup margarine, room temperature
1 tsp. vanilla or almond extract
1 cup plain, low fat yogurt
3 egg whites
Mix all ingredients together and beat on high 3-4 minutes. Pour into
a
sprayed 10" tube or bundt pan. Bake at 350 degrees for 1 hour or until
test
done. Cool upright for 30 minutes.
1 cup butter, soft
1/2 cup shortening
16 oz. brown sugar
1/2 cup sugar
5 large eggs
1/2 tsp. baking powder
3 cups flour
1 cup milk
2 Tbs. vanilla
1 cup chopped pecans
Cream butter and shortening. Add sugars and eggs. Alternately add baking
powder, flour and milk, mix well. Mix in vanilla and pecans. Pour into
greased and floured 10" tube pan.
Bake at 350 degrees F for 1 hour and 10 minutes or until test done.
Cool 10
minutes. Invert and finish cooling. Can be topped with Cream Cheese
Icing.
1 cup softened butter (250 ml)
1 1/2 cups sugar (375 ml)
6 large eggs
1 3/4 cups all-purpose flour (450 ml)
1/2 teaspoon salt (2 ml)
1 teaspoon vanilla (5 ml)
Grease and flour a 5x9 loaf pan. Preheat the oven to 325 F (1650C).
Cream the butter. Add the sugar, a little at a time, beating until
light and
fluffy. Add the eggs, one at a time. Beat well after adding each egg.
Stir
in the flour, salt, and vanilla. Mix well. Spoon the batter into the
loaf
pan. Smooth the top with the spatula and bake for 1 1/4 or 1 1/2 hours
or
until wooden pick comes out clean. Let it cool in the pan for 10 minutes.
Remove from pan & cool completely.
1/2 Cup
warm water -- 105-115 degree
2 Packages
dry yeast
2 Teaspoons
sugar
4 cups
flour -- (4 to 5)
1/2 Cup
sugar
2 Teaspoons
salt
1 Teaspoon
ground nutmeg
1 Teaspoon
grated lemon rind
1/2 Cup
warm milk
-- (105 to 115 degrees)
1/2 Cup
unsalted butter -- melt/cool
5
egg yolks
1/2 Cup
finely chopped candied citron
(1 pecan half
(uncooked dried bean
(or King Cake Baby
Glaze:
2 Cups
sifted powdered sugar
2 Tablespoons
lemon juice
2 Tablespoons
water
Purple -- Green & Gold Sugar
Crystals
Preheat the oven 350 degrees. Combine the warm water, yeast and
2
teaspoons sugar in a small bowl. Mix well and set aside to a
warm place
for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar,
salt,
nutmeg, lemon rind and add warm milk, melted butter, egg yolks and
yeast
mixture. Beat until smooth. Turn dough out on a lightly
floured surface.
Kneed in enough remaining flour until the dough is no longer sticky.
Continue kneading until the dough is smooth and elastic (about 10 minutes).
Place the dough in a well- greased bowl. Turn once so greased
surface is
on top. Cover the dough and let rise in a warm place until
doubled in
bulk (about 1 1/2 hours). Punch the dough down and place on a
lightly
floured surface. Sprinkle with the citron and knead until the
citron is
evenly distributed. Shape the dough into a
cylinder, about 30 inches
long. Place the cylinder on a buttered baking sheet. Shape into
a ring,
pinching ends together to seal. Place a well greased 2 pound
coffee can or
shortening can in the center of the ring to maintain shape during baking.
Press the boy, pecan half or dried bean into the ring from the bottom
so
that it is completely hidden by the dough. Covers the ring with a towel,
and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden brown. Remove the coffee
can
immediately. Allow the cake to cool. For the glaze:
Combine the
ingredients and beat until smooth. To assemble, drizzle cake
with the
glaze. Sprinkle with sugar crystals, alternating colors.
Cut into the
cake and hope you do not get the baby.
Back to the Top
CAKE
2 1/2 teaspoons yeast
1/4 cup
warm water
1/2 cup
warm milk
1 cup
butter
1/2 cup
sugar
2
egg yolks
2
eggs
4 cups
all-purpose flour
FILLING
1 can
cherry -- (16 oz.) apple or
apricot pie filling
8 oz
cream cheese -- softened
1/4 cup
sugar
2 tablespoons
all-purpose flour
2
egg yolks
1 teaspoon
vanilla extract
1
dried beans -- optional
1
egg
1 tablespoon
water
Mix together yeast, 1 teaspoon sugar, warm water and 1 teaspoon flour
in a
large mixer bowl and set aside to proof for 10 minutes. In a
medium
saucepan scald milk and stir in butter and remaining sugar. Allow to
cool
to lukewarm and beat in egg yolks and eggs. Combine with yeast mixture.
Add
2 cups flour and beat until you have a smooth dough, then gradually
add in
remaining flour until you have a soft dough you can form into a ball.
Remove to a lightly floured surface and knead until smooth and elastic.
Oil
a bowl, place dough inside, turning to coat all sides, cover and allow
to
rise until doubled in bulk, about 1 1/2 hours. Punch down dough,
then
cover bowl with a cloth towel then plastic wrap and refrigerate overnight.
Remove dough from refrigerator with well floured hands and divide
in half.
Wrap one half of the dough in plastic and place in the freezer if not
using. While stiff firm and cold form into a long sausage shape. On
a
lightly floured surface roll to a 30 X 9 inch rectangle about 1/8"
thick.
Allow dough to rest. In a small bowl mix an egg wash ; 1 egg with 1
tablespoon water and set aside. In a medium mixer bowl beat together
cream
cheese, sugar, flour, egg yolks and vanilla. If pie filling has too
much
liquid, drain off excess. About 3 inches in from the long edge spoon
a 1
inch wide strip of pie filling the length of the dough. Spoon a 1 inch
wide
strip of the cream cheese filling 3 inches in from the opposite side
of the
dough. Place bean somewhere in this filling or cream cheese mixture.
Brush
edges and center of dough with egg wash. Fold outer edge of dough over
pie
filling strip, pressing gently in center to seal, then fold again
over
cream cheese strip, pressing gently to seal edge. Gently place one
end of
the cake onto a lightly oiled cookie sheet, then ease the rest of the
cake
onto the sheet, joining the ends to form a circle. Cover and let rest
30
minutes. Preheat oven to 350 degrees. Brush cake with egg wash,
cut vents
into cake and place into preheated oven to bake until golden,
about 45 -
60 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : New Orleans Mardi Gras tradition says that whomever gets
the bean
in the cake will make the cake for the following Mardi Gras Season.
This
recipe makes enough dough for two King Cakes. Extra dough may
be frozen,
or make two King Cakes and freeze one. Thaw frozen cake and re heat
in a 375
degree oven for 10 minutes.
Back to the Top
1 cup milk
1 teaspoon flavor (lemon, orange, vanilla or butter)
2 packages active dry yeast
1/3 cup granulated sugar
1 teaspoon salt
1/2 cup all-purpose shortening
2 large eggs, beaten
4 cups all-purpose flour
Vegetable oil
Cinnamon sugar
Purple, green and yellow food coloring pastes
12 tablespoons. granulated sugar
Put the milk in a small bowl and add the flavoring.
Dissolve the yeast in
the milk and set aside for a few minutes until foamy. In a large
bowl, cream
well together the sugar, salt and shortening. Add the beaten
eggs and continue
creaming. Blend in the yeast mixture and add the flour slowly,
kneading
constantly until the dough is smooth and pliable, about 10 minutes.
Allow the
dough to rise in a warm place for about an hour and a half or
until double in
size.
Roll the dough out in a rectangular shape and brush the
surface with
vegetable oil. Sprinkle liberally with cinnamon sugar.
Seal in the sugar by
folding the dough in half lengthwise. Cut the dough into three
even strips,
sealing the edges and then braid the strips together. Form the
braided dough
into a circle and let it rise until double in size. Preheat the
oven to 375o
and mix the purple, green and yellow food coloring pastes with 4 tablespoons
of
sugar each; put the colored sugars on the cake just before it
goes in the oven.
Bake for 12-15 minutes. An alternate choice is to frost the baked
and cooled
cake with white icing and then sprinkle on the colored sugars