Great Grandma's Brown Sugar Prune Cake

• 1/2 c. butter, softened
• 1-1/2 c. brown sugar, firmly packed
• 2 eggs, beaten to a froth
• 1/2 c. chopped prunes (softened in hot water)
• 1-1/2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• Dash cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• Pinch cloves
• 2/3 c. buttermilk
• 1/2 c. pecans, finely chopped

Preheat oven to 350. Thoroughly grease and flour a 9-inch square pan.

In a large bowl, cream butter and sugar together until light and fluffy. Blend in eggs, then stir in prunes.

In a medium bowl, sift together the flour, baking soda, salt and spices. Alternately add flour mixture with buttermilk to the creamed mixture. Fold in pecans, then pour the batter into prepared pan.

Bake for about 40-50 minutes, until a toothpick inserted into center comes away clean. Serve warm or cold with a dollop of sweetened whipped cream.

Golden Cake

• 3/4 c. butter (no substitutes)
• 1-1/2 c. sugar
• 1 tsp. lemon extract
• 8 egg yolks, well beaten
• 3 c. cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

Preheat oven to 375. Generously grease and flour 3 (9-inch) layer pans.

Cream together the butter and sugar until smooth. Stir in the extract. Add eggs and continue beating.

Sift together the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Turn batter into the prepared pans.

Bake for about 20 minutes, or until the cake springs back when touched. Allow to cool in pans for 10 minutes before turning out onto cooling racks.

Golden Glow Frosting

• 1/2 c. softened butter
• 4-1/2 c. powdered sugar
• 1 tsp. lemon extract
• 2 T. grated orange zest
• 3 T. orange juice (more as needed)

Blend together the butter and sugar. Stir in lemon extract, orange zest and juice; beat until frosting is a spreadable consistency.

Note: This cake is a great way to use-up egg yolks!

Twelfth Night Cake

• 1 c. shortening
• 2-2/3 c. sugar
• 5-1/2 c. flour
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 c. milk
• 6 egg whites, beaten stiff
• 2 tsp. vanilla extract

Preheat oven to 375. Cream shortening and sugar until fluffy. Stir dry ingredients together. Add milk alternately with sifted dry ingredients to the creamed mixture.

Fold in beaten egg whites. Add vanilla and stir.

Divide batter evenly among three 9-inch greased layer pans and bake for about 30 minutes.


Icing

• 2 c. confectioner's sugar
• 1/2 c. butter
• 2 T. cream

Beat together until stiff. Spread icing between layers and as a frosting. Decorate the top with a crown of gumdrops.

Grandma's Gingerbread

• 1/2 c. shortening or butter
• 1/2 c. sugar
• 1 c. molasses
• 2 eggs
• 2.5 c. flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves
• 1 c. hot water

Heat oven to 350. In medium bowl, blend together the shortening and sugar. Add molasses and eggs; beat well. Sift together the dry ingredients; add alternately with hot water to molasses mixture. Bake in greased 9-inch pan for about 50 minutes. Serve with whipped cream or sauce.

Sauce:

• 1/2 c. water
• 1/4 c. sugar
• 1 T. cornstarch
• 1 T. butter
• 1/2 T. lemon or vanilla extract
• Dash salt

Combine water, sugar and cornstarch. Cook and stir until thick; remove from fire. Add butter, extract and salt. Blend well and serve over gingerbread.

Four-Day Coconut Cake

• 1-1/2 c. sugar
• 2 c. sour cream
• 6-1/2 c. flaked coconut
• 18 oz. box French Vanilla cake mix

In a mixer bowl, combine the sugar, sour cream and coconut. Transfer to a tightly covered container and refrigerate for 24 hours.

Prepare and bake the cake in 2 9-inch layer pans according to the box directions. Cool the cakes before removing from the baking pans, then put into refrigerator to chill.

Split each cake layer in half. Divide the filling into fifths (score the top of the mixture with a knife). Place one-fifth of the mixture between each layer. Then, with the remaining two-fifths, frost the sides and top of cake. Store in the refrigerator for 2-3 days before serving.

Sauerkraut Apple Cake

An Amish recipe. Very moist, with a hearty texture; like carrot cake. Freezes well.

• 2 c. flour
• 2 tsp. baking powder
• 3 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground nutmeg
• 1 c. sugar
• 1/2 c. brown sugar, packed
• 4 eggs
• 1 c. vegetable oil
• 16 oz. sauerkraut, rinsed and well-drained
• 1 apple, peeled, cored, finely chopped
• 1 c. coarsely chopped walnuts or pecans

Preheat oven to 325. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg; set aside.

In another large bowl, combine the sugars and whisk in the eggs, then the oil; blend well. Stir in the drained sauerkraut, apples and nuts. Add the dry ingredients and stir, just until moistened.

Pour into a greased 9 X 13-inch glass dish, and bake for 35 minutes, or until the top springs back when touched lightly. Cool the cake completely before frosting.

Frosting:

• 8 oz. cream cheese
• 1/2 c. butter (no substitutes), room temperature
• 1 lb. powdered sugar
• 2 tsp. vanilla
• 2 tsp. ground cinnamon
• 1 T. grated orange zest
• pinch salt

Beat the cream cheese and butter until well blended. Gradually add in the sugar, then the vanilla, cinnamon, orange zest and salt; beat well. Spread on the cooled cake. Keep refrigerated. Serves 12.

Easy Chocolate Cream-Filled Torte

• 1 frozen pound cake, thawed
• 1/2 c. powdered sugar
• 1/4 c. baking cocoa
• 1 c. very cold whipping cream
• 1 tsp. vanilla

Cut cake horizontally to make 4 layers. Stir together the sugar and cocoa; add whipping cream and vanilla and beat at medium-high speed until stiff.

Place bottom layer of cake onto a serving platter; spread with 1/3 of the cream mixture. Place next layer of cake on top of the cream layer, etc. until all the cream has been used. (There are 3 layers of cream filling, and then a chocolate glaze on the top).

Spoon chocolate glaze on top of cake, allowing it to drip down the sides of the cake. Garnish with slivered almonds arranged in the shape of flowers, if desired. Allow glaze to harden in the refrigerator, then cover cake with plastic wrap.

Chocolate Glaze:

• 2 T. butter or margarine
• 2 T. baking cocoa
• 2 T. water
• 1 c. powdered sugar
• 1/2 tsp. almond extract

The Perfect Chocolate Cake

• 2 c. sugar
• 1-3/4 c. flour
• 3/4 c. baking cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• 1/2 c. vegetable oil
• 2 tsp. vanilla
• 1 c. boiling water

Preheat oven to 350. Grease and flour 2 (9-inch) round cake pans, or a 9 X 13-inch baking pan.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 3 minutes. Stir in boiling water (batter will be very thin-don't worry!). Pour batter evenly into prepared pans.

Bake 30-40 minutes (depending on pan size), or until toothpick inserted in center comes away clean. Cool 10 minutes in pan before removing to a wire rack to cool completely.

Chocolate Frosting:

• 1/2 c. butter or margarine
• 2/3 c. baking cocoa
• 3 c. powdered sugar
• 1/3 c. milk
• 1 tsp. vanilla

Melt butter; stir in cocoa. Alternately add powdered sugar and milk, beating to desired consistency. Add more milk, if needed. Beat for 2 minutes. Stir in vanilla last. Makes 2 cups of frosting.

Chocolate Chip Cake with Chocolate Frosting

Chocolate Chip Cake 

2-1/4 c. PLUS 2 T. flour

2 teas. baking powder

1/2 teas. baking soda

1/2 teas. salt

3/4 c. mini chocolate chips

1 c. butter at room temperature

1-2/3 c. sugar

4 eggs

1/2 c. sour cream

2 teas. vanilla

1 c. milk

Preheat oven to 350. Butter and flour 2 (9-inch) cake pans.

Mix 2-1/4 c. flour, baking powder, baking soda and salt.

Toss chocolate chips with remaining 2 T. flour.

In a bowl, on medium speed, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla until combined. Alternately beat in flour mixture with the milk. Stir in the flour-coated chocolate chips.

Divide batter evenly between the two pans. Bake for about 35 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans, then remove to a wire rack to cool completely.

 

 

Chocolate Frosting

 

1-1/2 c. mini chocolate chips

1 c. butter at room temperature

2 c. powdered sugar

Additional mini chips (optional)

Chocolate kisses (optional)

Microwave chocolate chips on 50% power until melted. Stir until smooth. Cool to room temperature.

On medium speed, beat butter until fluffy, beat in melted chocolate, then gradually beat in powdered sugar, until fluffy.

Frost cooled cake layers. You can decorate the cake with mini chocolate chips and chocolate kisses, if desired.

Butter Pecan Cake with Apricots

• 1 box butter pecan cake mix
• 1 c. water
• 1/4 c. vegetable oil
• 3 eggs
• 1 (15 oz.) can apricot halves, drained and chopped
• 1 c. apricot preserves
• 1 (12 oz.) tub cream cheese frosting
• walnuts (couple big handfuls)
• 1/4 c. sugar

Preheat oven to 350.  Grease a glass 13X9 baking pan.

Beat together the cake mix, water, oil, eggs and apricots on low speed for 30 seconds. Beat on medium speed for two minutes, scraping bowl occasionally. Pour into pan.

Bake for 35 minutes, or until cake tests done. Cool completely.

Spread preserves evenly over top of cake (easier to spread if you stir them first).  Spread frosting over preserves. This isn't easy to do, and may look a little messy, but don't worry, the crushed walnuts will cover the imperfections : )

Combine the walnuts and sugar in a food processor and finely grind. Scatter over top of cake.