Sweet Recipes

Archive for the ‘Cake Recipes’ Category

Nobby Apple Cake Ingredients

• 3 Tbsp. butter or margarine
• 1 cup sugar
• 1 egg, beaten
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1tsp. baking soda
• 1 cup flour, sifted
• 3 cups diced apples
• 1/4 cup chopped nuts
• 1 tsp. vanilla

Directions for Nobby Apple Cake

Cream together margarine and sugar, add egg, mix and add remaining ingredients.  Place into 8 X 8 X 2 inch pan.  Bake at 350 degrees for 40 to 45 minutes.  Apple Cake may be served hot or cold with whipped cream or ice cream.

German Apple Cake Ingredients

• 2 eggs
• 2 cups flour
• 2 tsp. cinnamon
• 1 tsp vanilla
• 1/2 tsp. salt
• 1 cup salad oil
• 2 cups sugar
• 4 cups apple, thinly sliced
• 1/2 cup walnuts

Directions for German Apple Cake

Mix all ingredients together with a spoon, do not use a mixer.  Batter will be stiff.  Spread into a greased 13 X 9 X 2 inch pan.  Bake at 350 degrees for 50 to 60 minutes.

Zucchini Cake Ingredients

• 1 cup margarine or oil
• 4 eggs
• 3 cups grated zucchini
• 3 cups sugar
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 cup chopped nuts
• 1 tsp. vanilla

Directions for Zucchini Cake

Cream margarine, sugar, add eggs and beat well.  Add zucchini.  Sift together flour, baking powder, baking soda and cinnamon.  Beat and mix flour mixture well with first mixture before adding nuts.  Add vanilla.  Pour into 13 X 9 inch pan.  Bake at 350 degrees for 1 hour.

Honey Cake Ingredients

• 4 eggs
• 1 cup sugar
• 1/2 cup tea
• 2 Tbsp. vegetable oil
• 1 cup honey
• 1 cup apricot brandy
• 2 1/2 cups flour
• 1/4 tsp. salt
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup pecans, chopped

Directions for Honey Cake

In large mixing bowl, beat eggs and sugar at high speed until well blended.  Add tea, oil, honey and 1/4 cup brandy.  Beat at high speed until well blended.  Add dry ingredients except for the nuts.  Beat at low speed until dry ingredients are just moistened.  Beat at medium speed for 2 minutes, scraping sides and bottom of bowl occasionally, then stir in nuts.  Pour into two 9 1/4 X5 1/4 X 2 3/4-inch loaf pans, well oiled.  Bake at 325 degrees for 55 to 60 minutes or until cake tester comes out clean.  If top should get too brown before cake is done, cover top loosely with a piece of aluminum foil.  Remove from oven and immediately pour 1/4 cup brandy over each cake.  Cool cakes in pans placed on cake racks.  When cool, remove from pans.  Pour 2 tablespoons brandy over each loaf and wrap in wax paper.

Chocolate Macaroon Cake Ingredients

• 4 eggs, separated
• 2 cups sugar
• 2 cups coconut, grated
• 1 Tbsp. flour
• 1/2 cup cocoa
• 3/4 cup hot coffee
• 1 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup shortening
• 1 tsp. salt
• 2 tsp. vanilla
• 2 cups flour, sifted

Glaze

• 1 cup confectioners’ sugar, sifted
• 1 tsp. butter
• 1 Tbsp. milk
• 1 tsp. vanilla

Directions for Chocolate Macaroon Cake

Grease 10 inch Bundt pan.  Beat one of the egg whites in small mixing bowl at high speed until soft peaks form.  Gradually add 1/2 cup sugar and continue beating until stiff peaks form.  Add coconut and 1 tablespoon flour.  Set aside.  Beat 3 egg whites in large mixing bowl until soft peaks form.  Gradually add another 1/2 cup of the sugar and continue beating until stiff peaks form.  Add coffee to cocoa.  Add baking soda to sour cream.  In large mixing bowl beat remaining 1 cup sugar, shortening, egg yolks, salt, vanilla, one half of coconut mixture until light and creamy, about 4 minutes.  Add flour, sour cream, and remaining cocoa mixture and blend well.  Fold in egg whites.  Pour 1/3 of chocolate batter into pan.  Place half of coconut mixture on top.  Bake at 350 degrees for 55 to 60 minutes or until done.  Cool completely before removing from pan.  Top cake with glaze.

Jewish Apple Cake Ingredients

• 4 large apples, thinly sliced
• 2 Tbsp. cinnamon
• 7 Tbsp. orange juice
• 1 cup oil
• 2 1/2 tsp. vanilla
• 4 eggs, unbeaten
• 1/2 tsp. salt
• 2 1/4 cups sugar
• 3 cups flour
• 3 tsp. baking powder

Directions for Jewish Apple Cake

Mix together apples, cinnamon and 1/4 cup of the sugar and set aside.  Mix oil, vanilla and eggs in small bowl and slowly add orange juice, set mixture aside.  Sift together salt, 2 cups flour, sugar and baking powder.  Combine with orange juice mixture and beat slowly until thoroughly mixed.  Using a greased and floured tube pan, add a layer of batter then layer of reserved apple mixture.  Alternate ingredients in layers until all batter is used.  Reserve small amount of apple mixture for top of cake.  Bake at 350 degrees for 75 minutes.

Oatmeal Cake Ingredients

• 1 cup white sugar
• 1 cup brown sugar
• 1 stick butter or margarine
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups flour
• 1 cup oats and 1 1/2 cups boiling water, let stand 20 minutes

Directions for Oatmeal Cake

Mix butter, sugars and eggs.  Add dry ingredients, mix.   Add oat mixture, stir.  Pour into 11 X 15 inch greased pan.  Bake at 350 degrees for 25 minutes.

Pumpkin Cake Ingredients

• 3 cups flour
• 2 tsps. baking soda
• 3 tsps. cinnamon
• 2 tsps. baking powder
• 1 tsp. salt
• 4 eggs, beaten
• 2 cups sugar
• 2 cups canned pumpkin
• 1 1/4 cups cooking oil
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Pumpkin Cake Directions

Sift flour, soda, cinnamon, baking powder and salt together twice.  Beat eggs and sugar well, add pumpkin and oil.  Blend in flour mixture, reserving 1/4 cup flour to coat nuts and chips.  Fold in floured nuts and chocolate chips.  Bake in 10-inch tube pan that has been well greased and floured.  Bake at 350 degrees for 60 minutes or until done.

Pineapple Pound Cake Ingredients

• 1/2 cup shortening
• 1/2 pound butter
• 2 3/4 cups sugar
• 6 large eggs
• 3 cups flour, sifted
• 1 tsp. baking powder
• 1/4 cup milk
• 1 tsp. vanilla
• 3/4 cup undrained crushed pineapple and juice

Pineapple Pound Cake Directions

Cream shortening, butter and sugar.  Add eggs, one at a time, beat thoroughly after each addition.  Add flour sifted with baking powder, one spoonful at a time, alternately with milk.  Add vanilla, stir in crushed pineapple and juice and blend well.  Pour batter into a well greased 10-inch tube pan.  Place in cold oven.  Bake at 325 degrees for 1 1/2 hours or until top springs back when touched lightly.  Let stand a few minutes in pan.  Run knife around edges and remove carefully to rack.

Topping

• 1 cup crushed pineapple, drained
• 1/2 cup pecans, chopped
• 1 1/2 cups sifted powdered sugar
• 1/4 cup butter, melted

Combine butter, powdered sugar and drained pineapple.  Pour over cake while hot, then sprinkle with pecans.

Butterscotch Frosting Ingredients

• 2 cups light brown sugar
• 2 Tbsp. light corn syrup
• 1/4 cup shortening
• 1/4 tsp. salt
• 1 cup sugar
• 3/4 cup milk
• 1/4 cup butter or margarine

Butterscotch Frosting Directions

Mix well in a saucepan and bring slowly to a a full rolling boil, stirring constantly.  Boil briskly for 2 minutes.  Cool to lukewarm, then add 1 tsp. of vanilla and beat until creamy and thick enough to spread.  Makes enough butterscotch frosting for tops and sides of two 9″ layers.