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CAKE
Ginger Cake
Ingredients:
1/3 cup shortening
1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/3 cup sugar
1 egg
2/3 cup molasses
2/3 cup water
Directions:
Preheat the oven to 350 degrees F.
Cream together the shortening and the sugar.
In a seperate bowl, sift together the dry ingredients. Add
the beaten egg.
In another bowl, mix the water and the molasses.
Alternate adding the dry ingredients mixture with the molasses
mixture into the shortening. Combine well.
Pour the cake batter into a 9" x 9" pan that has been lined with
wax paper.
Bake at 350 degrees F for 35-40 minutes.
* This cake is wonderful served with either whipped cream or a
lemon sauce.
7-up Cake
Ingredients:
1 box cake mix (either with pudding in the mix or a supermoist)
- yellow, orange, vanilla, lemon, or pineapple mix
1 3 oz. box instant pudding
- vanilla, coconut, or pinepple
3/4 cup of oil
4 large eggs
10 oz. bottle of 7-up soda (or Sprite)
1/2 cup chopped nuts (optional)
- walnuts, macadamia nuts, or almonds
Directions:
Preheat oven to 350 degrees.
Mix together the cake mix, pudding, oil, and eggs until the
batter is smooth.
Gently fold in the soda and nuts.
Bake in a greased 9 x 13 pan for 45 minutes or until a toothpick
inserted in the center comes out clean.
Icing:
1 1/2 cups sugar
1/2 cup margarine
1 cup coconut
2 eggs
1 can crushed pineapple (about 8 oz)
2 Tbsp. flour
Melt the margarine in either a saucepan or in a mug in the
microwave. Add in the flour and stir till smooth.
Place the sugar, eggs, undrained pineapple, and coconut in
a saucepan. Heat over medium heat.
As the mixture warms, add the margarine/flour mixture.
Continue stirring over medium heat until it begins to boil
and thicken.
Pour the icing over the cooled cake and allow the icing to
cool before serving.
JELL-O POKE CAKE
INGREDIENTS
1 pkg. (2 layer size) white cake mix or pudding included cake mix
1 pkg. (4 serving size) Jell-O, any flavor
1 cup boiling water
1/2 cup cold water
3-1/2 cups (8oz) Cool Whip, thawed
METHOD
Prepare cake batter as directed on package, and pour into
well-greased and floured 13 x 9 inch pan.
Bake at 350 for 30- to 35 minutes, or until cake tester inserted
in center comes out clean.
Cool cake in pan 15 minutes; then pierce with utility fork
at 1/2 inch intervals.
Meanwhile, dissolve Jell-O in boiling water.
Add cold water and carefully pour over cake.
Chill 3 to 4 hours.
Frost with Cool Whip.
Garnish with fruit, if desired.
LUMBERJACK CAKE
INGREDIENTS
2 apples, peeled and finely chopped
1 cup of chopped dates or raisins or sultanas
1 teasp. bicarbonate of soda
1 cup boiling water
125g (4 oz.) butter or marg.
1 cup sugar
1 egg
1 teasp. vanilla
1 1/2 cups flour
TOPPING
60g (2 oz.) butter
1/2 cup brown sugar, firmly packed
1-2 Tablesp. milk
1/2 cup shredded coconut
METHOD
Combine apples, dates, soda and water.
Allow to cool to lukewarm.
Line and grease 20cm (8"") deep cake tin.
Heat oven to 180d (350d F).
Cream butter and sugar until light and fluffy, add egg and
vanilla and beat well.
Sift flour and beat in alternately with apple mixture.
Pour mixture into tin and bake for approximately 1 hour or
until cooked.
Make topping by combining butter, brown sugar, milk and
coconut in saucepan.
Stir over low heat until melted.
Spread over hot cake and return to oven for a further 20 mins.
or until topping is golden brown.
SUNSHINE LEMON CAKE
INGREDIENTS
1 cup (1/2 lb.) butter, softened
1 3/4 cups granulated sugar
Finely chopped zest of 6 lemons
6 egg yolks
2 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
4 cups confectioners' sugar
Juice of 3 lemons
METHOD
Preheat the oven to 350 degrees.
Lightly butter and flour two 9-inch round cake pans.
Cream 1/2 cup of the butter and the sugar in the bowl of an
electric mixer until light and fluffy.
Add half the zest and all the egg yolks, one at a time.
Sift together the flour, baking powder and salt.
Add the dry ingredients, in thirds, to the egg mixture, alternating
with the milk, and ending with the last of the dry ingredients.
Divide the batter into the prepared pans.
Bake for 25 to 30 minutes, until golden or the center springs back
when touched.
Place on a rack to cool for 10 minutes.
Remove cakes from pans and place them onto rack to cool
completely before frosting.
Meanwhile, combine the remaining 1/2 cup butter, confectioners'
sugar, remaining zest and the lemon juice until smooth.
Frost and assemble the cake.
Makes 1 X 9-inch layer cake.
BLUEBERRY CHEESECAKE
INGREDIENTS
2 packages (250g each) Philadelphia light or regular cream-
cheese softened
1/1/2 cups granulated sugar
1/2 tsp. vanilla
2 eggs
1 cup fresh or frozen blueberries
9 inch prepared graham wafer crumb crust
1 container of Cool Whip Light or Regular Whipped Topping
Mix the two packages of cream cheese, sugar, and vanilla at
medium speed with electric mixer until well blended.
Add two eggs, mix until blended.
Stir in 1/2 cup blueberries.
Pour into a 9 inch prepared graham wafer crumb crust.
Sprinkle with the remaining 1/2 cup blueberries.
Bake at 350 degree F oven for 40 minutes or until center is
almost set.
Cool.
Refrigerate 3 hours or overnight.
Garnish with the cool whip light or regular whipped topping.
Makes 8 servings.
TEA CAKES
INGREDIENTS
1/2 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup buttermilk or sour cream
METHOD
Combine butter and sugar.
Add egg and vanilla.
Sift together the flour, baking powder, salt, and soda.
Alternately add the dry mixture with buttermilk or sour
cream to the sugar-butter mixture.
This should make a soft dough.
Using floured hands, make into a large ball (wrap in
transparent wrap) and refrigerate for at least eight hours
or overnight.
Roll dough out 1/3-inch thick onto floured surface.
Cut with a deep biscuit cutter.
Sprinkle with sugar, if you like.
Bake at 400 degrees until lightly browned on the bottom.
The bottoms of the tea cakes burn easily, so watch carefully.
The tops should not brown at all.
Makes two dozen slightly sweet cakes.
YOGURT COFFEE CAKE
INGREDIENTS
1 cup plain yogurt (low fat is fine)
1 teaspoon baking soda
1/4 cup butter or margarine, soft
1 cup lightly packed brown sugar
1 egg
1 teaspoon instant coffee, dissolved in 3 tablespoons hot water
1 1/2 cups all purpose flour
2 teaspoons baking powder
METHOD
Mix yogurt and baking soda together in a bowl.
It will increase in volume immediately.
In a separate mixing bowl, cream butter with brown sugar until
creamy and light.
Beat in egg well, add hot instant coffee mixture.
Mix well.
Stir the flour and the baking powder together alternately add flour
and yogurt mixtures to the creamed butter/sugar.
Mix carefully but thoroughly.
Middle layer and Topping:
1/2 cup lightly packed brown (or golden) sugar
1 Tablespoon cinnamon
1 Tablespoon cocoa
Pour (spread) half the cake batter into an 8 or 9 inch cake pan (greased).
Sprinkle half the topping mixture over top.
Spread the rest of the batter over it, and sprinkle evenly with the
rest of the topping mixture.
Bake at 350 Degrees for about 35 minutes, or until a
toothpick comes out clean.
Cool and Serve.
CHOCOLATE PUMPKIN CAKE
INGREDIENTS
2/3 Cup unsweetened cocoa
1 Cup quick-cooking oats
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1/2 Teaspoon ground cloves
1 Cup unsalted margarine -- (2 sticks)
2 cups granulated sugar
4 eggs
1 teaspoon almond extract
1 can solid-pack pumpkin -- (16 ounces)
1 can crushed pineapple -- undrained (8 ounces)
***FROSTING***
1/2 cup unsalted butter -- (1 stick)
1 cup packed dark brown sugar
1/2 cup light cream
1 1/2 cups shredded coconut
1 1/2 cups pecan halves
METHOD
Preheat the oven to 350 degrees F.
Grease and lightly flour a 13 x 9-inch baking pan.
To make the cake, mix together the flour, cocoa, oats,
baking powder, soda, salt, cinnamon and cloves.
Set aside.
Beat together the margarine and sugar with an electric mixer
in a large bowl until creamy.
Beat in the eggs, one at a time, until all is well blended.
Gradually beat in the almond extract, pumpkin and crushed
pineapple.
The mixture may look curdled at this point, but not to worry.
With a wooden spoon, gradually stir in the flour mixture to
make a smooth thick batter.
Turn the batter into the prepared pan and bake the cake until
just done in the center, 40 to 45 minutes.
While the cake is baking, prepare the frosting: melt the butter
in a saucepan over low heat.
Add the brown sugar and cream and stir until smooth.
Stir in the coconut and pecans.
Remove from heat.
Preheat the broiler.
Spread the frosting evenly over the warm cake.
Broil 3 to 4 inches from the heat until the frosting is golden and
bubbling, 3 to 4 minutes.
Let the cake cool to room temperature before cutting into squares.
BLUEBERRY POUND CAKE
INGREDIENTS
2 cups granulated sugar
1/2 cup light butter
1/2 (8 ounce) 1/3 less-fat cream cheese, softened 3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon
low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
METHOD
Preheat oven to 350 degrees.
Beat first 3 ingredients at medium speed of a mixer until
well-blended (about 5 minutes).
Add eggs and egg white 1 at a time, beating well after each
addition.
Lightly spoon flour into dry measuring cups; level with a
knife.
Combine 2 Tablespoons flour and blueberries in a small bowl,
and toss well.
Combine remaining flour, baking powder, baking soda,
and salt.
Add flour mixture to sugar mixture alternately with yogurt,
beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla; pour cake batter into
a 10-inch tube pan coated with cooking spray.
Bake at 350 for 1 hour and 10 minutes or until a wooden pick
inserted in center comes out clean.
Cool cake in pan 10 minutes.
Remove from pan.
Combine powdered sugar and lemon juice in a small bowl;
drizzle over warm cake.
Cut with a serrated knife.
Makes: 16 servings (serving size: 1 slice).
DEEP DISH BROWNIES
INGREDIENTS
3/4 cup margarine, melted
1 1/2 cup sugar
1 1/2 tsp vanilla
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
METHOD
Blend melted margarine, sugar, and vanilla; add eggs, beat well.
Combine flour, cocoa, baking powder and salt.
Gradually add to egg mixture.
Spread in greased 8 inch square pan.
Bake at 350 degrees for 40 to 45 minutes.
CREAM CHEESE POUND CAKE
INGREDIENTS
1 1/2 C butter, softened
8 oz cream cheese, softened
3 C sugar
6 large eggs
1 1/2 t vanilla
3 C all purpose flour
1/8 t salt
METHOD
Beat butter and cream cheese until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Add vanilla, mixing well.
Combine flour and salt, gradually add to butter mixture, beating
at low speed just until blended after each addition.
Pour batter into greased and floured 10"" tube pan.
Fill a 2 cup ovenproof measuring cup with water, place in
oven with tube pan.
Bake at 300 F for 1 hour 30 minutes or until wooden pick comes
out clean.
Cool in pan on wire rack 10 minutes, remove and cool completely
on wire rack
2 MINUTE CHOCOLATE CAKE
INGREDIENTS
4oz self-raising flour
4oz castor sugar
2 level TBS cocoa
pinch salt
2oz melted butter
1/2 cup milk
1 egg
a little vanilla essence
METHOD
Place all ingredients into a basin in the above order.
Beat well for 2 minutes.
Pour into a greased 7"" cake tin.
Bake for 35-40 minutes in moderate oven
CHOCOLATE CAKE
INGREDIENTS
no-stick cooking spray
1 1/4 cup flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup corn starch
1/2 tsp. baking soda
1/2 tsp. salt (I use about 1/4 tsp.)
4 egg whites
1 cup water
1/2 cup Kao light or dark corn syrup
(optional: confectioner's sugar)
METHOD
Spray 9-inch square baking pan.
In large bowl combine flour, sugar, cocoa, cornstarch,
soda and salt.
In medium bowl mix (whisk) eggs whites, water and corn syrup.
Add to flour mix; stir until smooth.
Pour into pan and bake at 350 F 35 min. or until toothpick inserted in
center comes out clean.
Cool.
Optional-sprinkle with powdered sugar.
16 servings
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