Grace Powell’s Moist Apple Ring
1 can Comstock Apple pie filling — (21 oz.)
1 package spice cake mix — (18 1/2 oz.)
2 Eggs
2 tablespoons vegetable oil
1/2 cup chopped nuts
2 cups confectioners sugar
2 tablespoons water
1/2 teaspoon vanilla
In blender container, blend pie filling until smooth.
In large bowl, combine pie filling, dry cake mix, eggs and vegetable oil;
blend well.
Stir in nuts.
Pour into oiled, 10″ bundt pan.
Bake at 350 degrees for 50 minutes or until cake springs back when
touched lightly.
In small bowl, combine sugar, water and vanilla. Pour over top of down
sides of cake.
Golden Spice Cake
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon allspice
4 tablespoons butter
3/4 cup brown sugar — firmly packed
1 Egg — well beaten
3/4 cup milk
Sift flour once, measure, add baking powder, salt and spices, and sift
together three times.
Cream butter, add sugar gradually and cream together thoroughly.
Add egg, then flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth.
Bake in greased pan, 8x8x2 inches, in moderate oven (350 degrees) 50
minutes.
Cover top and sides with 1/2 recipe of Sea Foam Seven Minute Frosting.
Gold Cake
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 cup butter
1 1/4 cups sugar
8 Egg yolks — beaten until thick
– and lemon-colored
3/4 cup milk
1/2 teaspoon lemon extract
Sift flour once, measure, add baking powder, and sift together three
times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg yolks and beat well.
Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.
Add lemon extract.
Bake in three greased 9 inch layer pans in moderate oven (350 degrees) 25
minutes.
Put layers together with orange marmalade and cover top and sides with
Seven Minutes Frosting.
Glazed Pineapple Upside-Down Cake
1 can sliced pineapple in juice — (20 oz.)
1 package vanilla flavor pudding and pie filling — (4 serving size)
10 Walnut halves or maraschino cherry halves
1/2 cup firmly packed brown sugar
1 package yellow cake mix — (2-layer size)
1 package vanilla flavor instant pudding and pie — (4 serving size)
– filling
4 Eggs
1 cup water
1/4 cup oil
Drain pineapple, reserving juice.
Combine pudding mix and pineapple juice; set aside.
Arrange pineapple slices in bottom of 13×9 inch pan; place walnuts or
cherry half in center of each.
Pour pudding mixture over pineapple.
Sprinkle with brown sugar.
Combine cake mix, instant pudding mix, eggs, water and oil in large mixer
bowl.
Pour over pineapple mixture in pan.
Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted
in center comes out clean and cake begins to pull from sides of pan. Do
not underbake.
Cool in pan 5 minutes.
Invert onto serving platter and let stand 1 minute; then remove pan.
Serve warm.
Gather Round Pound Cake
6 ounces butterscotch morsels
2 tablespoons instant coffee
1/4 cup water
1 cup butter
1 1/2 cups sugar
3 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
4 Eggs
Melt together in double boiler butterscotch morsels, instant coffee and
water.
Cream butter and sugar. Blend into butterscotch mixture.
Combine flour, soda and salt. Add to creamed mixture, alternately with
buttermilk.
Add eggs, one at a time.
Beat at medium speed.
Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.
Cool 10 minutes before removing.
Gather Round Pound Cake
6 ounces butterscotch morsels
2 tablespoons instant coffee
1/4 cup water
1 cup butter
1 1/2 cups sugar
3 cups flour
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
4 Eggs
Melt together in double boiler butterscotch morsels, instant coffee and
water.
Cream butter and sugar. Blend into butterscotch mixture.
Combine flour, soda and salt. Add to creamed mixture, alternately with
buttermilk.
Add eggs, one at a time.
Beat at medium speed.
Bake in greased Bundt pan at 350 degrees for 55 to 60 minutes.
Cool 10 minutes before removing.
Fruit Cocktail Cake Icing
1 1/2 cups sugar
6 ounces (1 1/2 sticks) margraine
1/2 cup pecans
1/2 cup coconut
1 cup undiluted evaporated milk
Cook sugar, oleo, and milk until thick. Remove from heat and add pecans
and coconut. Pour over hot cake.
Fruit Cocktail Cake
2 cups unbleached flour
1 1/2 cups sugar
2 cups fruit cocktail
2 teaspoons baking soda
2 large eggs
1 pinch salt
Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350
degrees F. for about 40 minutes.
Frozen Lady Heath Dessert
18 ladyfingers — split (18 to 24)
1 tablespoon instant coffee
1 tablespoon water — boiling
5 1.4 oz heath bars — frozen
1 quart vanilla ice cream — softened
1 cup whipping cream
2 tablespoons cream de cacao
Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into
wedges to serve.
Frozen Kahlua Cake
—–cake—–
3/4 cup butter — softened
2 cups sugar
3/4 cup cocoa
4 egg yolks
1 teaspoon baking soda
2 tablespoons water — cold
1/2 cup coffee — cold
1/2 cup kahlua
1 1/3 cups flour
2 tablespoons vanilla
4 egg whites — beaten
—–glaze—–
1 cup powdered sugar
1/2 cup kahlua
whip cream
Preheat oven to 325:. Grease and flour bundt pan. Cream butter and sugar.
Add cocoa and egg yolks. Dissolve soda in water and combine with coffee
and kahlua; add to batter alternately with the flour. Add vanilla and fold
in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake
1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil
and freeze. About 1 hour before serving, remove from freezer and ice with
whip cream.
Fresh Apple Cake #5
3 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 1/4 cups cooking oil
1 cup pecans
1 teaspoon vanilla
2 medium apples
3 Eggs
Mix and sift together flour, sugar, salt and soda.
Peel and core apples. Mix with chopped pecans. Add to dry ingredients.
Make a “well” in the center. Pour in oil and well beaten eggs.
Thoroughly mix and then add vanilla.
Bake in a greased and floured tube pan for 1 hour at 350 degrees. Test
for doneness with straw.
Fresh Apple Cake #4
2 Eggs
1 cup butter
2 cups sugar
4 cups fresh apples — finely chopped
2 1/2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Combine eggs, butter and sugar.
Add chopped apples and let stand for 10 minutes.
Sift together all dry ingredients and add to apple mixture.
Bake in tube pan at 360 degrees for 45 minutes to 1 hour.
Fresh Apple Cake #3
3 cups chopped apples
2 cups sugar
2 Eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/4 cups oil
1 cup pecans
Sift all dry ingredients together.
Add oil to dry ingredients, mix well.
Add apples and pecans.
Bake for 1 hour at 350 degrees.
Fresh Apple Cake #2
2 Eggs
2 cups sugar
1 cup Mazola oil
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
3 cups chopped apples
Beat eggs, sugar and oil together.
Add remaining ingredients.
Bake in loaf or tube pan for 1 hour at 325 degrees.
Note: the dough will be real stiff.
Fresh Apple Cake #1
2 3/4 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups sugar
1 Cup oil
3 cups chopped apples
1 cup pecans
3 Eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
Sift flour, sugar, salt and baking powder together.
Add oil and eggs. Mix well.
Bake in tube pan at 325 degrees for 1 hour.
Make a glaze and pour over cake while still warm.
French Apple & Spice Cake
1/2 cup butter — softened
1 1/4 cups brown sugar
2 Eggs
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup sour cream
1 can Comstock Sliced Apples — drained and cut
– into coarse chunks
– (20 oz.)
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cream butter and sugar.
Sift together flour and remaining dry ingredients; add alternately with
sour cream to creamed mixture.
fold in apples.
Spray 9-cup tube pan with PAM (or grease and flour).
Pour in batter.
Bake in preheated 350 degrees oven for 45 – 50 minutes; turn out on wire
rack to complete cooling.
Frankfurt Crown Cake
————cake————
1 cup butter; no margarine
1 1/2 cups sugar
6 eggs; large *
1 1/2 teaspoons grated lemon rind
8 tablespoons rum
4 teaspoons baking powder
3 1/2 cups flour; unbleached, sifted
—-butter-cream filling—-
1 cup sugar
3/4 cup water
6 egg yolks; large
1 tablespoon rum
1 cup butter;no margarine,unsalted
——praline topping——-
2 tablespoons butter
1 cup sugar
1/2 cup water
1 cup almonds; blanched, sliced
——-apricot glaze——–
1/2 cup apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the yolks
separated from each other.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CAKE: To prepare cake, cream butter and sugar until very light and
fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon
rind and 2 T rum. Sift baking powder and flour together. Gently mix into
the butter mixture. Beat egg whites until stiff but not dry. Gently fold
the egg whites into the batter. Pour into a well-greased 10-inch tube
pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until
the cake tests done. Cool cake in pan for 10 minutes and then turn out on
wire rack to cool completely. Slice cake crosswise into 3 layers. Pour
about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream
filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat
egg yolks until very light and fluffy, 5 to 10 minutes. While still
beating the egg yolks, add the sugar syrup in a thin stream. Beat 5
minutes more, until very thick and doubled in bulk. Slowly beat in the
rum. Beat the butter in a small bowl until soft and light. Beat butter
into the egg mixture a little at a time. Continue beating until thick.
Chill until mixture can be spread. If mixture is too soft, beat in
additional butter. PRALINE TOPPING: While butter-cream is cooking, spread
2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then
in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball
stage). Stir in almonds; cook until mixture reaches 310 degrees F. or
until syrup caramelizes. Pour syrup into prepared baking pan. When cool,
break up praline and grind it in a blender for few seconds. APRICOT
GLAZE: Finally heat jam and press through a strainer or sieve to make
apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake
on cake plate and spread with half of the butter cream. Repeat with
second layer. Place third layer on top. Spread top and sides of cake
with apricot glaze. Press praline powder onto glaze. Any remaining
butter cream can be used to decorate the top of the cake.
First Rate Carrot Cake
2 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 can crushed pineapple — 8-oz, drained
2 cups carrots — shredded
1/2 cup coconut — dried,shredded
1 cup walnuts, black — chopped
cream cheese frosting:
1/4 pound butter or margarine
8 ounces cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar — sifted
1 teaspoon orange juice
1 teaspoon orange peel — grated, fresh
Grease and flour two 9-inch cake pans or a 13x9x2 inch baking pan. Preheat
oven to 350 degrees. For Cake: sift flour, baking soda, cinnamon and salt
together; set aside. In a large mixing bowl, beat eggs. Add oil,
buttermilk, sugar and vanilla; mix well. Add flour mixture, drained
pineapple, carrots, coconut and coarsely chopped walnuts. Stir well then
pour into pans. Bake for 55 minutes or until toothpick inserted near
center comes out clean. Frost with cream cheese frosting; refrigerate
cake. Frosting: have butter (or margarine) and cream cheese at room
temperature; cream together until fluffy. Add vanilla, powdered sugar,
orange juice and peel. Mix until smooth.
Famous Lemon Cake
3/4 cup butter or margarine
1 1/4 cups sugar
8 Egg yolks
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 teaspoon lemon juice
Preheat oven to 325 degrees.
Cream butter with sugar until light and fluffy.
In a separate bowl, beat egg yolks until light and lemon colored; blend
into creamed mixture.
Sift together cake flour, baking powder and salt; resift 3 times.
Add the sifted ingredients in thirds, alternating with milk.
Add vanilla, grated lemon rind and lemon juice and beat 2 minutes.
Bake in a greased Bundt pan for 1 hour or until a straw inserted in the
center comes out clean.
Eva’s Strawberry Cake
1 white cake mix
1 package strawberry gelatin powder
1/2 cup warm water
4 eggs
3/4 cup oil
10 ounces strawberries
Frosting
1/2 cup butter
1 pound powdered sugar
Dissolve jello in warm water, then add eggs, cake mix, oil and 1/2 of the
strawberries. .Bake in 3 layers at 350 degrees for 20 minutes.
Mix butter, powered sugar and the remaining half of strawberries. Frost
cake.
Ella’s Pound Cake
1/2 pound butter
1 2/3 cups sugar
2 cups flour
5 eggs
Cream sugar and butter until light and fluffy. Sift flour. Alternately
with eggs add flour and eggs to sugar mixture. Pour into spout pan that
has been greased and floured. Bake at 350 degrees for 1 hour or until
cake test done.
Election Cake
1/4 cup mixed candied fruit
1/4 cup currants
1/4 cup cream sherry
1 package active dry yeast
1/4 cup warm water
1/2 cup soft butter or margarine
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs
1/3 cup cooled — scaled milk
3 cups sifted flour
Confectioners sugar
Coarsely chop candied fruits.
Combine with currants and sherry and let stand while preparing batter.
Soften yeast in warm water.
Cream butter, sugar, salt and spices together until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in yeast mixture and milk.
Add 1/2 of flour to yeast mixture and beat well.
Stir in sherried fruits.
Add remaining flour and beat well to make a soft dough.
Cover closely, and let rise in warm place until doubled, about 1 to 1 1/2
hours.
Stir down.
Turn into well greased 2 quart tube pan or mold. Let rise again, about
45 minutes.
Bake below oven center in moderate oven, 350 degrees, 40 to 45 minutes,
then turn out onto wire rack.
Cool thoroughly.
Sift confectioners sugar lightly over cake before serving.
Economy Sponge Cake
1 1/4 cups sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 Eggs — beaten until thick
– and light
1 tablespoon lemon juice
5 tablespoons boiling water
Sift flour once, measure, add baking powder and salt, and sift together
three times.
Add sugar gradually to beaten eggs, beating well.
Add lemon juice and boiling water; then add flour, mixing thoroughly.
Bake in ungreased pan, 8x8x2 inches, in moderate oven (350 degrees) 40
minutes.
Dump Cake
2 cups flour
2 cups sugar
1 stick oleo
1/2 cup shortening
1 cup water
4 tablespoons cocoa
1 teaspoon soda
1/2 cup buttermilk
2 Eggs
1 teaspoon vanilla
Mix flour, sugar, oleo and shortening together.
In saucepan mix water and cocoa. Let come to boil, then add to flour
mixture.
Mix soda and buttermilk. Add to mixture. Add eggs and vanilla.
Bake.
ICING: 4 Tbsp. cocoa 1 Tbsp. oleo 6 Tbsp. milk
Let come to a boil. Dump in 1 box powdered sugar. Add nuts and vanilla.
Ice cake while cake is hot.
Dot’s Orange Slice Cake
1 cup butter
2 cups sugar
4 eggs
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon baking soda
2 cups pecans
8 ounces dates
1 pound orange slice candy
1 can coconut flakes
Icing
1 cup orange juice
2 tablespoons lemon juice
1 pound powdered sugar
Cream sugar and butter, add eggs. Beat well, add flour and milk. Roll
nuts dates and candy in part of flour, add to batter along with coconut.
bake 2 1/2 hours at 275 degrees. Leave in pan to cool.
Mix icing ingredients and coat cake.
Dot’s Fruit Cake
1/2 pound butter
2 cups sugar
3 cups flour
6 eggs
1 teaspoon vanilla
1 teaspoon lemon
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/3 cup flour — for nuts
1/2 pound mix fruits
1/2 pound cherries
1 quart chopped nuts
1 package dates
1 box seedless raisins
1 can crushed pineapple — drained
1 small coconut — grated
2 oranges — grated
2 apples — chopped
Cream butter and sugar, add egg, flour, flavorings (Use some pineapple
juice if needed when mixing. Mix well.
Add coconut, orange, apple and pineapple together and mix.
Add mixed fruit, cherries, dates together then add to cake batter.
Add nuts and raisins together and flour with 1/3 cup flour. Add to
batter.
Bake at 275 degrees for 3 hours in lightly greased pan. When out of oven
pour pineapple juice over cake and let cool in pan.
Delicate Sponge Cake
1 cup sifted cake flour
1 teaspoon baking powder
3 Eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once, measure, add baking powder, and sift together three
times.
Beat eggs until very thick and light and nearly white.
Add sugar gradually, beating constantly.
Add lemon juice.
Fold in flour, alternately with hot milk, mixing quickly until batter is
smooth.
Bake at once in ungreased tube pan in moderate oven (350 degrees) 45
minutes.
Remove from oven and invert pan for 1 hour or until cold.
Date Nut Cake
16 ounces dates
1 quart pecans
2 cups flour — self rising
1 cup sugar
1 tablespoon vanilla
6 eggs
1 stick butter
Rolls dates and nuts in 1 cup flour.
Mix butter and sugar. Add eggs and vanilla, mix well. Add to the dates
and nuts. Add other cup of flour. Blend well.
Bake at 275 degrees in tube pan for approximately 1 hour.
Crazy Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted shortening
1 tablespoon vinegar
1 tablespoon vanilla
1 cup cold water
Combine the flour, sugar, cocoa, soda and salt in an 8×8 inch baking pan.
Make three holes in the mixture.
Pour the shortening, vinegar and vanilla into separate holes.
Cover with the cold water.
Stir well with a fork until blended.
Bake at 350 degrees for 25 to 30 minutes.
Frost as desired.
Coffee-Toffee Ice Cream Cake
1 pound frozen pound cake — thaw
2 pints coffee ice cream — soft
1 1/3 cups hot fudge topping
3 heath bars — crushed
1 cup heavy cream — whipped
Cut cake into 1/3″ slices and halve each slice diagonally. You will have
triangular pieces of cake. Line bottom of 9″ springform pan with cake,
filling in any spaces by cutting some slices into small pieces. Spread
half the ice cream over cake. Freeze until firm, about 1 hour. Spread half
the fudge topping over ice cream and sprinkle with half the crushed Heath
bars. Repeat layering with remaining cake, ice cream, fudge topping and
candy. Cover tightly with plastic wrap and freeze until ice cream is set.
Before serving, remove pan sides. Place cake on platter. Spread some
whipped cream on sides of cake. Pipe rosettes of cream around edge of
cake.
Serves 8-10.