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7 up Bundt Cake
Cream sugar and margarine and beat until light and fluffy. Add eggs one at a time, and beat well. Add flour. Beat in Realemon and 7 Up. Pour batter into well greased and floured Bundt pan. Bake at 325F for 1 1/4 hours.
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7 Up Cake
CAKE: Mix all ingredients and beat well. In a greased and floured 9x13-inch pan, bake at 350 degrees until done.
FROSTING: Mix all together except coconut. Cook until it thickens. Remove from heat and beat well. Add coconut and beat until thick enough to spread on cake.
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French Yule Log Cake
A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel.
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Argovia Carrot Cake english
First Step :
- prepare springform pan
- wash & shredd carrots
- heat white confectioner's coating and lime juice
- heat apricot marmelade
Second Step :
- Beat butter and sugar well
- Beat in the yellos from the eggs, one at a time, blending well after
each addition.
- Stir in milk, Hazelnuts, carrots and flour
- Beat white eggs and sugar to 'snow'
and stir together
- Pour batter into well greased and floured springform pan
- Bake at 350f until set
- top with apricot marmelade
- Cool in pan
- top with white confectioner's coating
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Fabulous Chocolate Cake
Combine chocolate, butter and water in top of double boiler. Heat chocolate mixture over simmering water until chocolate and butter melt. Remove from heat. Cool. Sift flour, baking soda and salt into large bowl. Beat eggs with sour cream until blended in medium-size bowl. Beat in sugar and vanilla. Stir in cooled chocolate mixture. Beat into flour mixture, half at a time, just until smooth. Batter will be thin. Pour evenly into 2 greased anf floured 8" cake pans. Bake at 350 for 40 minutes or until center springs back when lightly pressed with finger tip. Cool in pans on wire racks. Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using 1/4 of frosting. Frost top and sides with remaining frosting, making deep swirls w/spatula. If chocolate drizzle is desired, melt 1 square chocolate with 1 tablespoon butter in cup set in hot water. Stir until smooth. Drizzle over top of cake, letting mixture drip down sides. Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks. Remove from water. Stir in vanilla.
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Acorn Squash Cake
* Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla.
* Combine flour and next 3 ingredients; gradually add to squash mixture, beating at low speed after each additon. Stir in pecans. Pour batter into a greased 9-inch square pan, and sprinkle with Streusel Topping.
* Bake at 350F for 40 minutes. Cool Cake in pan on a wire rack. Yield: 9 servings.
Streusel Topping
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans
* Combine all ingredients in a bowl.
Yield: 1 1/2 cups.
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Acrobat Chocolate Polenta Cake
In a large saucepan over very low heat, melt chocolate. Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger). In a large bowl, combine egg yolks, brown and white sugar, and stir until well mixed. Add the chocolate, and stir well until combined. In a small bowl, combine almonds, flour and cornmeal, stir until well mixed. Pour this into the chocolate and stir until combined. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until they form stiff peaks. Fold the egg whites into the chocolate in three batches. Chef Dale Nichols warns that folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle. To do this by hand, use your hand as a paddle and push your palm down to the centre of the bowl, and slide up the side of the bowl and turn your hand over. Do not over-mix or you will knock the air out of the egg whites causing a much denser texture. Bake in a buttered, floured 10 inch spring form pan for 5 minutes at 400F. Reduce heat to 350F and bake for another 20 to 30 minutes, or until cake tests done in the centre. Let cool completely before removing from pan.
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Adam s Apple Cake
In a medium mixing bowl combine flour, baking soda, cinnamon, and salt. Cut in butter or margarine till the mixture resembles coarse crumbs.
In a small mixing bowl stir together egg, applesauce, and molasses; stir into flour mixture just till moistened.
Stir in raisins. Turn into a greased and floured 8x8x2-inch baking pan. Bake in a 350F oven for 25 to 30 minutes or till a wooden toothpick inserted in the center comes out clean. Cool in the pan 15 minutes. Remove from pan, if desired.
Combine powdered sugar and lemon juice; spread over warm cake. Serve warm or cool.
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Afternoon Tea Cakes
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
1. Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper liners.
2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
3. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter-sugar mixture. Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon stir in the coconut. Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze.
4. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
Chocolate Glaze:
Makes 1/2 cup
Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.
1. In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
2. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
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Alaskan Sourdough Fruitcake
Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight. In the morning, cream butter with sugar and beat in eggs and lemon rind. Drain wine from raisins into creamed mixture. Stir in starter and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and shake until well-coated. Add to batter and mix thoroughly. Turn into loaf pans which have been generously buttered. Let stand in warm place for 30 minutes. Bake in oven preheated to 300 with a pan of water on floor of oven and rack as near as possible in middle of oven. Bake about 2-1/2 hours for medium-sized loaves watching carefully to see that they do not brown to quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pans. When cold drip 2 tbsp. of wine over each cake. As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or freezer. They improve with age.
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All Time Best Carrot Cake
Preheat oven to 350. Combine cocoa, flour, sugar, baking soda, and salt. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake. Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts. Spread on carrot cake and refrigerate until ready to serve.
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All american Chocolate Cake
PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
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Almond And Honey Cakes
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.
Roll out the pastry to fit the tart tin. Line the tin with the pastry and prick the bottom all over with a fork. Bake it for 10 minutes at the bottom of the pre-heated oven. Leave the pastry shell in the tin.
Cooking:
Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they melt.
Raise the oven to 210 oC. When the filling is melted, spread it in a thin layer on the glazed pastry shell.
Cook it for about 15 minutes: it is ready when the filling begins to bubble.
Leave the cake to cool in its tin, then take it out.
Serving:
Cut the cake into little triangles or rectangular pieces. Serve them with coffee, like 'petits fours'.
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Almond Apricot Sour Cream Cake
Grease a 9-inch cake pan and line with greased baking parchment or wax paper. Preheat the oven to 350 degrees.
Drain the apricots and discard the liquid. Cut each half in half. Set aside.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, or until the mixture is light in color and fluffy.
Add the eggs, one at a time, beating until thoroughly mixed. Scrape down the bowl, add the vanilla and almond extracts, and mix until combined.
On low speed, add, in order, a third of the flour mixture, then half of the sour cream, then half the remaining flour mixture, the remaining sour cream and the remaining flour, mixing just to combine after each addition and scraping down the sides of the bowl.
Pour the batter into the prepared pan and level it with a spatula. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or unt il a cake tester inserted near the middle comes out clean.
Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment or wax paper liner from the bottom and then flip the cake onto a cooling rack.
Per serving: 329 calories, 5 gm protein, 42 gm carbohydrates, 17 gm fat, 78 mg cholesterol, 9 gm saturated fat, 213 mg sodium.
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Almond Butter Christmas Cake
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-incb layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used.
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Almond Fudge Ring Cake
Heat oven to 350 degrees.
Generously grease 9 cup bundt cake pan; coat with almonds.
Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 4 minutes.
Pour into pan.
Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.
Invert on wire rack or heatproof serving plate; remove pan.
Cool cake completely.
Spread top with Chocolate glaze (see glazes and icing receipe section), allowing some to drizzle down side.
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Almond Joy Cake
Bake chocolate cake as directed on package. Combine in medium saucepan 1 c. evaporated milk and 1 c. sugar, bring to a boil and stir in marshmallow til melted. Add 1 package coconut, pour this over cake while both are hot. Melt together the remaining milk, butter and chocolate chips. Stir until melted and add 1 cup toasted almond slices. Pour on top of warm cake. (Better if made the day before serving).
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Apple Cake
Preheat oven to 350F.
Melt first 2 ingredients together in a 9"-square cake pan by putting the pan with the ingredients into the oven as it is preheating.
While the ingredients are melting, mix the next 4 ingredients together and then mix them into the melted butter and honey. Lay apple slices in the syrup to completely cover the bottom of the cake pan in an attractive way. (You may need more than one apple if you use a small one.)
Fill a 1-cup measuring cup with pitted dates, but don't pack the dates into the cup. With the dates in the cup, fill the cup with water, then pour both dates and water into a blender. Add 1/2 cup more water into the blender. Now blend till it forms a smooth, thick paste. Add the 1/4 cup butter or margarine and blend till totally whipped in. Put the blender mixture into a mixing bowl and add the last 5 dry ingredients. Mix just long enough to thoroughly blend in all the dry ingredients. Pour this batter on top of apple slices and spread evenly in the cake pan. Bake at 350 degrees for 35 to 40 minutes or till a toothpick inserted in the middle of the cake comes out clean. When done, remove from oven and immediately turn the cake pan upside down to empty out onto a serving platter.
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Apple Dump Cake
Spread 2 cans of apple filling in a 9x13" pan. Sprinkle the sugar, then cake mix, then pecans over apples. DO NOT STIR. Slice thin the 2 sticks of margarine or butter and layer over top. Completely cover cake. Bake at 350~ for 45 minutes to 1 hour.
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Blackout Cake
1. Preheat oven to 350°F. Grease two 9-inch round cake pans. Dust with flour; tap out excess.
2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Add eggs and vanilla and beat until well blended. Add chocolate and beat 1 to 2 mins.
3.Mix together flour, baking soda, and salt. Add to chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beal until smooth (batter will be thin). Pour batter into prepared pans.
4. Bake 35 to 40 mins, or until a cake tester inserted in center comes out clean. Let cool in pans 10 to 15 mins, then unmold onto racks and let cool completely.
5. Cover a cake layer with a little more than one third of Chocolate Ganache. Set second layer on top. Frost top and sides with remaining ganache. Press almonds into side of cake. Refrigerate cake 3 to 4 hours, or until ganache is firm, before serving.
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