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.

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