This was a childhood favorite of mine. Grandma Ladely would make this cake from farm
fresh eggs
In addition,
the leftover egg yolks were made into a yellow
sponge cake. So on cake days we got two cakes, not just one!
| 1 ½ cups |
egg whites (about 12)
|
| ¼ teaspoon |
salt
|
| 2 teaspoons |
cream of tartar
|
| 1 cup |
granulated sugar
|
| 1 teaspoon |
vanilla
|
| ½ teaspoon |
almond
|
|
Beat egg
whites and salt till foamy. Add cream of tartar and beat till stiff, soft
(not dry) peaks are formed when beaters are lifted out of the meringue.
Fold in sugar with a whisk gently 2 Tablespoons at a time. Add flavoring.
|
Sift these
two ingredients five times
| 1 cup |
powdered sugar
|
| 1 cup |
sifted
cake flour
|
|
Fold in flour and powdered sugar mixture. Put into a HOT tube pan and bake
25 to 35 minutes at 400 ° F.
|
Kathy Williamson
| 1/2 cup butter |
|
| 2 cups white sugar |
|
| 2 eggs |
|
| 2 cups flour |
|
| 1 teaspoon baking powder |
|
| 1/2 teaspoon salt |
|
| nutmeg & cinnamon |
|
| 3 cups chopped apples |
|
| 1 1/2 cups chopped nuts |
|
|
|
Cream butter and sugar, add 1 egg at a
time. Sift dry ingredients and add to creamed mixture. Add
nuts and apples. Bake in 9 "X13" greased and floured
pan for 45-50 minutes with oven at 325 degrees F.
SAUCE:
1 cup sugar
1/2 butter
1/2 cup cream (or half and half)
1 teaspoon rum extract
Combine & heat.....but DO NOT BOIL.
Serve warm over the cake. |
From Grandma Dean Iverson,
Hannibal, WI -- December 21, 1965
|
First Mixture |
Second Mixture |
| ¼ cup
butter |
½ cup walnuts
|
| 1 cup sugar |
½ cup chopped dates
|
| 1 egg |
1 teaspoon soda
|
| ¼ teaspoon
salt |
1 cup boiling water |
Add the
second mixture to the first mixture when it is cool. Then add 1 ¼ to 1
½ cups flour. Bake
45 to 60 minutes at 350
° F.
|
This is the
complimentary recipe that goes with the Angel Food Cake. From Grandma
Ladely.
| 11 beaten -- or 12 |
egg yolks
|
| 2 cups |
sugar
|
| 1 cup |
milk,
scalded
|
| 1 teaspoon |
vanilla
|
| 2 ¼ cups |
cake flour
|
| 2 teaspoons |
baking powder
|
| ½ cup |
melted butter
|
|
Beat egg
yolks. Add sugar about ¼ cup at a time. Beat until fluffy.
Add slightly cooled milk and vanilla. Sift dry ingredients and add.
Beat till smooth.
Fold in ½ cup butter with rubber scraper. Bake
at 350 ° about 30 minutes.
|
From Wendy Hultine
Cake Ingredients:
1 Egg
2/3
cup Vegetable oil
1
cup Buttermilk
2
cups Flour
1
3/4 cups Sugar
1/2
cup Good quality cocoa
1
tsp. Salt
1
tbsp. Baking soda
1 cup Hot coffee
|
Frosting:
1/2
cup Milk
1
cup Sugar
6
tbsp. Butter
2
cups Good-quality semisweet chocolate chips
3/4
cup Caramel
1
1/2 cups Toasted pecans
|
Prepare oven and pans:
Preheat oven to 350
degrees. Grease 3 (9-inch) cake pans.
Cover each bottom with disk of
parchment paper.
To make cake:
In bowl, combine egg, oil
and buttermilk. In large separate bowl, mix
together flour, sugar, cocoa, salt
and baking soda. Gradually add wet ingredients to
dry
until well mixed. Gradually add hot
coffee. Scrape batter into prepared pans.
To bake cake:
Bake for 25 to 30 minutes,
or until toothpick inserted into center comes
out clean. Let cake rest in pans for
10 minutes. Turn out onto wire racks to cool.
To make frosting:
Mix sugar and milk in
saucepan. Add butter. Bring to a boil.
Remove from heat. Add chocolate
chips to pan. Using wire whisk, mix until smooth. If
frosting is too thick or grainy, add
1 or 2 teaspoons hot coffee.
To assemble cake:
Place one cooled cake
layer, top-side down, on cake plate. Spread
with one-third of frosting, pushing
it out gently from edges to make a petal effect.
Sprinkle with 1/2 cup pecans,
Drizzle with 1/4 cup caramel. Add next layer, again
top-side down. Repeat frosting and
sprinkle with 1/2 cup pecans and drizzle with 1/4
cup
caramel. And final layer top-side
up, frost with petal effect and finish with
remaining
pecans and caramel.
|
Place in
mixing bowl
| 3 cups |
grated carrots
|
| 4 unbeaten |
eggs
|
| 2 cups |
sugar
|
| 1 ½ cups |
salad oil
|
Mix at slow speed.
Add
| 2 cups |
flour
|
| 2 teaspoons |
baking soda
|
| ½ teaspoon |
salt
|
| 1 teaspoon |
vanilla
|
| 1 cup |
chopped pecans
|
| 1 teaspoon |
cinnamon
|
Bake in a
greased and floured 13" X 9" pan at 350 ° for 40 to 50 minutes.
Serve cooled
with whipped topping.
|
Mix
| 2 cups |
sugar |
| 2 cups |
flour
|
| 1 teaspoon |
baking soda
|
|
|
Boil
| 1 ½ sticks |
oleo
|
| 3
Tablespoons |
cocoa
|
| 1 cup |
water
|
|
|
|
|
Add hot
mixture to dry ingredients and mix well.
Add
| 2 |
eggs
|
| ½ cup |
buttermilk |
| 1 teaspoon |
vanilla
|
| ½ cup |
chopped nuts
|
|
Spread on
greased jelly roll pan; bake at 350 ° F. 15 to 20 minutes.
|
Frosting
| ¾ pound |
powdered sugar |
| 2 Tablespoon |
cocoa
|
| ½ cup |
oleo
|
| 4
Tablespoons |
milk
|
| 1 teaspoon |
vanilla
|
|
Bring
oleo, milk, cocoa to a boil. Add sugar and vanilla. Whip till
smooth.
Spread on cake while it is still warm.
|
Combine
| 1 cup |
evaporated milk |
| 1 cup |
sugar |
| 3 |
slightly beaten egg yolks |
| ½ cup |
butter |
| 1 teaspoon |
vanilla |
Cook and stir over medium heat until
thickened or about 12 minutes.
| 1
½ cups |
coconut |
| 1 cup |
chopped pecans |
|
Cool until thick enough to spread. Beat occasionally.
Makes 2 ½ cups.
|
This is a
cake that my sister Jeanette made for me when we first met in 1985.
She
used my kitchen and made this yummy cake.
| 1 ½ cups |
sugar
|
| ½ cup |
cocoa
|
| ½ cup |
shortening
|
| 2 |
eggs
|
| Mix the
above ingredients well.
|
Add to the mixture
| ½ cup |
milk
|
| 2 teaspoons |
soda-- dissolved in the milk
|
| 1 teaspoon |
vanilla
|
| 2 cups |
flour
|
| 1 cup |
boiling water
|
Beat well;
mixture will be a bit runny. Don't worry! Bake at 350 ° for 30
minutes
Frosting
| ½ cup |
shortening
|
| ½ cup |
cocoa
|
| ¼ teaspoon |
salt
|
| 1 teaspoon |
vanilla
|
| 2 - 3 cups |
powdered sugar
|
| 4 -6
Tablespoons |
hot milk
|
Beat well
and frost the cooled cake.
| 1 package (4
ounces) |
Baker's Sweet German Chocolate
|
| ½ cup |
boiling water
|
| 1 cup |
butter |
| 2 cups |
sugar
|
| 4 |
egg yolks
(keep the egg whites!) |
| 1 teaspoon |
vanilla
|
| 2 ½ cups |
sifted cake flour
|
| 1 teaspoon |
baking soda
|
| ½ teaspoon |
salt
|
| 1 cup |
buttermilk
|
| 4 |
egg
whites, stiffly beaten
|
|
Melt
chocolate in boiling water. Cool. Cream butter and sugar until
fluffy.
Add yolks, one at a time, beating well after each. Blend in
vanilla and chocolate. Sift flour with soda and salt; add alternately with
buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten whites. Pour into three 8 or 9 inch layer pans,
lined on
bottoms with paper or greased and dusted with flour. Bake at 350 ° for 30 -40 minutes. Cool. Frost only the tops.
|
Mary, this
cake is so light you won't believe and moist! It should not be
covered too tightly.
This recipe
came from one of my piano student's parents and we love it!
Try it with
other flavors as well. Great for reunions and potlucks.
Florence Blattner
1 lemon cake mix
1 can lemon frosting
3/4 cup oil
4 eggs
1 cup water
Mix ingredients well. Pour
into ungreased 9 x 13 cake pan and
bake at 350 for 45 minutes.
Dust with confectioner’s
sugar, if desired.
USAA
|
Mix and let stand: |
1 cup buttermilk
1 tsp. soda |
|
Cream together:
|
2 cups granulated sugar
1 cup butter
1/2 cup shortening
|
|
Add, beating after each: |
5 egg yolks |
|
Gradually & alternating add |
2 cups flour
buttermilk mixture
|
|
Stir into mixture |
1 tsp. vanilla |
|
Beat until stiff peaks (but not dry) and fold into batter
mixture |
5 egg whites |
|
Stir Gently into batter |
1 cup chopped nuts (pecans, walnuts, or
almonds) 1 small can coconut
(3 1/2 ounces) |
|
Bake in 3 greased and floured 9 inch
pans for 25 minutes or until done.
Let cool and frost with
|
Whip until light:
8 ounces cream cheese
1 stick butter or margarine
Add and continue to whip:
1 tsp. vanilla
1 pound confectioner's
(powdered) sugar
|
From Kate Hebert. This
recipe is the
last thing she gave me.
| 1 package |
yellow
cake mix (Duncan Hein's)
|
| 3 |
eggs
|
| ¾ cup |
cooking oil
|
| 1 can |
mandarin oranges including juice
|
| Mix well
together and bake in 9"X13" cake pan.
|
Frost
| 9 ounces |
Cool
Whip |
| 1 teaspoon |
vanilla
|
| 1 package (3 ounce) |
instant vanilla pudding |
| 12 ounces |
crushed pineapple and the juice
|
Mix together and spread
on cake!
From Norella Lamb
Bean
2 c. flour
2 c. sugar
2 tsp. baking powder
½ tsp. salt
1 c. chopped pecans
Mix everything together then…
ADD:
2 beaten eggs
1 20 oz can crushed pineapple (DO NOT DRAIN)
Spray 9x13
cake pan with Pam. Bake 325 35-40 minutes.
Frost with:
8 oz cream cheese
½ stick margarine
2 c. powdered sugar
½ vanilla
Beat together and spread on cake. Cover
REFRIGERATE
OVERNIGHT
There’s a
surprise in the middle of this golden butter cake: a center of
chocolate mousse filling.
CAKE
1 ¾ cups Bakers’
Special Sugar or granulated sugar
½ cup (1 stick)
room-temperature butter
½ teaspoon salt
1 teaspoon almond
extract, or a few drops of bitter almond oil
1 teaspoon vanilla
⅓ cup vegetable
oil
4 large eggs
3 cups King Arthur
Unbleached All-Purpose Flour
3 tablespoons
Instant ClearJel® (optional, but it gives the cake a great,
moist texture)
4 teaspoons baking
powder
1 ¼ cups milk
*We love to use
Bakers’ Special sugar for cakes; its extra-
fine texture makes
it very easy to cream with the butter,
thereby producing
a lighter cake. However, use granulated
sugar if you
prefer.
FILLING
1 pint whipping or
heavy cream
one 4-ounce
package chocolate mousse mix
DARK CHOCOLATE
GLAZE
½ cup heavy or
whipping cream
1 cup (about 6
ounces) chopped bittersweet chocolate
CAKE: In a large
mixing bowl, beat together the sugar,
butter, salt and
flavorings until fluffy. Beat in the oil,
then the eggs, one
at a time, beating till the mixture is
very fluffy. In a
separate bowl, whisk together the flour,
Instant ClearJel®
and baking powder. Add the dry
ingredients to the
butter and egg mixture alternately with
the milk, beating
until well-combined, about 2 minutes.
Lightly grease and
flour both halves of the filled cake
set, and divide
the batter between them. (You may also
prepare this cake
in two regular 9 x 2-inch round cake
pans.) Bake the
cake in a preheated 350°F oven for 40 to 45
minutes, until the
edges have started to pull away from the
sides of the pan.
Cool the cake for 15 minutes before
removing it from
the pans.
FILLING
Follow the
directions on the package to prepare
the mousse. Divide
the mousse between the two halves of the
cake, then invert
the top half over the bottom half (you’re
forming a tunnel
for the filling here).
GLAZE
In a small bowl in
the microwave, or a small
saucepan set over
low heat, prepare the glaze by melting
together the cream
and chocolate. Drizzle it over the cake.
Yield: 12 servings.
From my
childhood neighbor and lifetime friend, Margaret Stemsrud, from Ewart, Iowa.
The black walnuts grow naturally in Iowa.
| ½ cup |
soft butter
|
| 1 cup |
sugar
|
| 2 cups |
sifted cake flour or substitute 1 ¾ cup regular
flour
|
| 2 teaspoons |
baking powder
|
| ½ teaspoon |
salt
|
| ½ cup |
thin milk (dilute with water)
|
| ½ teaspoon |
vanilla
|
| ½ teaspoon |
almond
|
| 2/3 cup |
black walnuts
|
| 4 |
egg whites
|
|
Cream
butter and sugar. Then add the remainder and beat well.
Pour into prepared loaf pan. Bake at 350 ° for 55 to 60
minutes.
|
| 1 cup |
oatmeal
|
| 1 ½ cups |
boiling water |
| 1 cup |
white
sugar
|
| 1 cup |
brown
sugar
|
| ½ cup |
shortening
|
| 2 |
eggs
|
| 1 teaspoon |
vanilla
|
| 1 teaspoon |
cinnamon
|
| 1 ½ cups |
flour
|
| 1 teaspoon |
baking soda
|
| ½ teaspoon |
salt
|
|
Add water to
oatmeal and let cool. Combine all other ingredients and mix well. Bake in 9"X12" greased and flour dusted cake pan at 350- ° for
40 minutes.
|
Frosting
| 6
Tablespoons |
melted butter
|
| 2/3
cup |
brown sugar
|
| ¼ cup |
cream
|
| ½ teaspoon |
vanilla
|
| 1 cup |
coconut
|
From the Softasilk Cake Flour box
Prep time: 55 minutes Bake Time: 19 -
23 minutes
| 3 cups Cake flour 1 Tablespoon baking
powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter
1 1/4 cups sugar
2/3 cup milk
1 1/2 teaspoon clear vanilla
4 large eggs
1 (12 ounce) jar Smucker's Seedless Red Raspberry Jam
|
2 cups butter, room temperature
1 teaspoon clear vanilla
7 1/2 cups powdered sugar 92 pounds)
1 cup Smucker's Red Raspberry Syrup
|
Preheat oven to 350 degrees F. Spray the three 9 inch round
cake pans with Pam or coat with Crisco and dust with flour.
Mix cake flour, baking powder, salt and baking soda. Set
aside. Beat softened butter and sugar in a large bowl with
electric mixer on high speed until fluffy. Beat in flour
mixture, milk, vanilla and eggs on medium speed until blended,
scraping bowl occasional. Beat 2 minutes longer. Spread
batter into the 3 prepared pans.
Bake 19-23 minutes. Cool 10 minutes, remove from pans to
wire rack. Cool completely.
Beat room temperature butter and vanilla in mixer bowl with
electric mixed until light and fluffy. Grand add powdered
sugar and syrup, blend until well combined. Level cake layers
as necessary. Cut each cake horizontally to make two layers
each by making the side of the with toothpicks and cutting with a
long, thin serrated knife. Place one layer cut side up, on
serving plate, spread with 1/3 of raspberry jam to within 1/4 of
edge. Top the other half of layer (cut side down).
Spread with raspberry cream frosting. Repeat with remaining
layers. Pipe remaining frosting on top of cake in a lattice
pattern. Refrigerate cake to set frosting. Garnish with
fresh raspberries if desired.
From Grandma Lefebvre
Cream together
| 1 ½ cups |
brown sugar
|
| 1 |
egg
|
| ½ cup |
shortening
|
Dissolve
| 1
teaspoon |
baking soda |
| 1 cup |
buttermilk
|
Add
| 2 cups |
flour (not cake flour)
|
Blend
| ½
cup |
rhubarb, chopped very fine
|
| 1 teaspoon |
vanilla
|
| Pour into
cake pan |
|
Top
| ½ cup |
sugar
|
| 1
teaspoon |
cinnamon
|
Bake in
9"X12" cake pan at 350 ° F. for 35 minutes.
|
2 cups |
cake
flour
|
| 1 ¼ cups |
sugar
|
| 1 teaspoon |
baking soda
|
| 1 teaspoon |
salt
|
| 1 cup |
sour
cream
|
| ½ cup |
butter, softened
|
| 2 ounces |
unsweetened chocolate, melted and cooled
|
| ¼ cup |
hot water
|
| 1 ½
teaspoon |
vanilla
|
|
Stir
together flour, sugar, soda, salt. Add sour cream, butter and eggs.
Beat at slow speed until blended. Then on medium speed 2 minutes.
Stir in chocolate. Add hot water and vanilla. Pour into two 8"
layer cake pans. Bake at 350 ° about 25 to 30 minutes.
|
|
½
cup |
sourdough
starter |
|
¼
cup |
nonfat
dry milk solids |
|
1
½ cups |
flour |
|
1
cup
|
water
|
|
½
cup |
shortening
|
|
1
cup
|
sugar
|
|
1 teaspoon
|
vanilla
|
|
1 teaspoon
|
red food coloring
|
|
½
teaspoon |
salt |
|
1
½ teaspoons
|
soda
|
|
2
|
eggs
|
|
3 ounce
|
chocolate,
melted |
Mix the started with the dry milk, flour and water.
Stir well and let stand a couple of hours in a warm place until it
smells yeasty. Cream the shortening with the sugar, add the vanilla, food
coloring, salt and soda. Beat in
eggs one at a time. Stir in the
chocolate and stir the creamed mixture into the sourdough mixture. Blend thoroughly and pour in to a lightly greased cake pan.
Bake at 350 degrees F. about 30 minutes.
From Fran Garcia
| 1 cup |
butter
|
| 2 cups |
sugar
|
| 4 |
eggs
|
| 2 ½ cups |
sifted flour
|
| ½ teaspoon |
nutmeg
|
| 1 teaspoon |
cinnamon
|
| 1 teaspoon |
apple pie spice
|
| 1 teaspoon |
baking soda
|
| ½ cup |
water
|
| 2 cups |
chopped apples with the peeling
|
| 1 teaspoon |
vanilla
|
| 1 cup |
pecans
|
|
Cream butter
with sugar; add eggs one at a time. Sift dry ingredients.
Add to
first mixture alternating with water. Then add apples, vanilla, and
pecans.
Bake in a
tube pan (like for Angel Food Cakes) at 350 ° F. for about 90 minutes.
Keeps well in the refrigerator.
|
Cream
| ½ cup |
butter
|
|
1 ½
cups
|
sugar
|
Add
Make a paste
| 2 ounces (2 bottles!) |
red food coloring
|
| 2 heaping Tablespoons |
cocoa
|
Add this to the above mixture.
Sift together
| 2 ¼ cups |
cake flour
|
| 1 teaspoon |
salt
|
Add dry ingredients alternately with buttermilk. Then
add vanilla.
| 1 cup |
buttermilk
|
| 1 teaspoon |
vanilla
|
Mix
quickly and add to cake mix
| 1 Tablespoon |
vinegar
|
| 1 teaspoon |
soda
|
Bake at 350
degree F. for 30 minutes in 2 square 9" pans. Grease them first and
flour the bottoms.
FROSTING
| 3 Tablespoons |
flour |
| 1 cup |
milk
|
| 1 cup |
sugar
|
| 1 cup |
butter |
| 1 teaspoon |
vanilla
|
Cook flour
and milk together till thick paste and cool. Cream sugar and butter.
Add vanilla and add to paste. Mix and beat well!! Frost the cake.
This looks really nice if
you split the two layers into four thin layers and
frost.
|
