Cake Recipes

Orange Chiffon Cake:

Place the egg whites and cream of tartar in a medium bowl. Beat on high speed until stiff peaks form, about 2-3 minutes
Place cake mix, egg yolks, orange juice, oil, orange juice concentrate and orange peel in large bowl. Beat on low speed 1 minute. Stop. Scrape down sides of bowl with rubber spatula. Increase speed to medium. Beat 2 minutes. Batter should look well blended
Turn beaten egg white out on top of batter. Fold whites into batter until mixture is light but well combined
Pour batter into ungreased 10 inch tube pan, smoothing top
Bake in a preheated 325°F oven for 45 to 50 minutes or until golden brown and top of cake springs back when lightly pressed with tip of finger
Remove pan from oven and immediately turn upside down on the neck of a glass bottle to cool for 1 hour
Run long, sharp knife around edge of cake. Invert onto wire rack. Then invert again onto serving platter, right side up
Place confectioner's sugar and orange juice in medium bowl. Beat on low speed 1 minute to form a glaze
Spread glaze over top and sides of cake. Let glaze set for 20 minutes
Slice and serve

Can be garnished with fresh whipped cream, sliced orange, sprigs of fresh mint, etc.
Serve as a dessert

Cream butter and shortening
Add sugar and beat until very light
Add eggs, one at a time, beating well after each addition of egg
Add flavoring and beat again
Add flour mixed with baking powder, alternating with milk, starting and ending with flour
Fold in walnuts
Pour the batter into a tube pan that has been greased and floured. Use one very large pan, size 4 3/4 by 9 1/2 inches
Bake for 80 minutes in a preheated 325°F oven
Do not open oven during first hour

If you do not like rum flavoring, it may be omitted; however, increase the vanilla to 2 teaspoons
Pecans can be used in place of the walnuts
Can be garnished with fresh whipped cream, chopped nuts, sprigs of fresh mint, etc.
Serve as a dessert

In a small mixing bowl stir the first eight ingredients until smooth
Mix wet ingredients thoroughly. Combine dry ingredients in separate bowl, mix thoroughly. Add wet ingredients to dry and mix well
Pour the batter into 8 inch non-stick cake pan sprayed with non-stick cooking spray
Bake in a preheated 350°F oven for 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out dry
CAROB FROSTING: In a small mixing bowl stir the next three ingredients until smooth
Beet frosting In a small mixing bowl stir the last three ingredients until smooth

Can be garnished with sliced banana, fresh whipped cream, sprigs of fresh mint, etc.
Serve as a dessert, or with tea and coffee

Mix together the cake mix, pudding, oil, applesauce, eggs and 2 tablespoons lime juice and beat according to package directions
Bake the cake batter in greased sheet cake pan in a preheated 325°F oven according to time on cake box
Meanwhile make a glaze by mixing together the powdered sugar and 1/4 cup lime juice
Prick the top of hot cake with a fork after it is cooked and out of the oven
Spread glaze over the entire cake
Slice and serve warm or cold

Can be garnished with fresh whipped cream, lime slices, sprigs of fresh mint, etc.
Serve as a dessert

Grease and flour a 10" tube pan
Cream butter and sugar; add eggs, one at a time, beating well after each addition
Beat in vanilla
Stir flour, baking powder, cinnamon, salt and mace together; add to creamed mixture slowly
Stir in apples and nuts; transfer to tube pan
Bake in a preheated 325°F oven for 1 hour 25 minutes or until cake tests sjhow done
Cool in the pan for 10 minutes before removing to wire racks to cool completely

Pecans can be used in place of the walnuts
Can be garnished with fresh whipped cream, sprigs of fresh mint, apples, chopped nuts, etc.

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