Oatmeal Coffee Cake
For cake:
1 1/2 c. boiling water
1 c. quick cooking oats
1 c. light brown sugar
1 c. white sugar
1/2 c. butter, softened
2 whole eggs
1 1/3 c. all-purpose unbleached flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
For topping:
1/2 c. butter
2 T. half-&-half
1 c. light brown sugar
12 oz. coconut, shredded
1 c. walnuts or pecans, chopped
1 t. almond or maple extract
Preheat oven to 350 degrees. Butter a 9 inch by 13 inch by 2 inch pan
or spray with no-stick cooking spray. In medium bowl, pour boiling water
over quick oats. Stir well and let stand. Cream sugars, butter and eggs.
Combine flour, baking soda, cinnamon and salt. Add to sugar mix. Add
soaked oats. Spread in ban. Bake about 30 to 45 minutes. While cake is
baking: Heat butter, half and half and brown sugar in pan. Bring to a boil
and stir constantly. Boil well for 1 minute. Remove from heat. Add
coconut. chopped nuts and extract. When cake is done, remove from
oven. While still hot, spread topping over top. Place under broiler until
topping is bubbly.
For cake:
1 1/2 c. boiling water
1 c. quick cooking oats
1 c. light brown sugar
1 c. white sugar
1/2 c. butter, softened
2 whole eggs
1 1/3 c. all-purpose unbleached flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
For topping:
1/2 c. butter
2 T. half-&-half
1 c. light brown sugar
12 oz. coconut, shredded
1 c. walnuts or pecans, chopped
1 t. almond or maple extract
Preheat oven to 350 degrees. Butter a 9 inch by 13 inch by 2 inch pan
or spray with no-stick cooking spray. In medium bowl, pour boiling water
over quick oats. Stir well and let stand. Cream sugars, butter and eggs.
Combine flour, baking soda, cinnamon and salt. Add to sugar mix. Add
soaked oats. Spread in ban. Bake about 30 to 45 minutes. While cake is
baking: Heat butter, half and half and brown sugar in pan. Bring to a boil
and stir constantly. Boil well for 1 minute. Remove from heat. Add
coconut. chopped nuts and extract. When cake is done, remove from
oven. While still hot, spread topping over top. Place under broiler until
topping is bubbly.
Sour Cream Coffee Cake
1/2 c. butter, softened
1 c. white sugar
2 whole eggs
2 c. all-purpose unbleached flour
1 t. baking soda
1 1/2 t. baking powder
1/8 t. salt
1 c. reduced fat sour cream
1 t. pure vanilla extract
Preheat oven to 350 degrees. Butter 10 inch tube pan or spray with no
stick cooking spray. In a large bowl, cream butter and sugar until light and
fluffy. Add eggs one at a time, beating well after each addition. In another
large bowl, combine dry ingredients. Add to butter mixture, alternating with
sour cream. Mix well after each addition. Pour half of the batter into the
tube pan.
Make the filling:
1/2 c. white sugar
1 t. cinnamon
3/4 c. pecans, chopped
Sprinkle half of the filling mixture on top. Pour in the last half of the
batter. Sprinkle the last of the filling mixture on top. Bake 40 minutes or
until done when a toothpick is inserted into the center & comes out clean.
You can try to remove from tube pan while hot or allow to cool completely
before removing from tube pan. Can serve warm with ice cream or cool
with an icing-type drizzle on top. Serves 6 to 12.
1/2 c. butter, softened
1 c. white sugar
2 whole eggs
2 c. all-purpose unbleached flour
1 t. baking soda
1 1/2 t. baking powder
1/8 t. salt
1 c. reduced fat sour cream
1 t. pure vanilla extract
Preheat oven to 350 degrees. Butter 10 inch tube pan or spray with no
stick cooking spray. In a large bowl, cream butter and sugar until light and
fluffy. Add eggs one at a time, beating well after each addition. In another
large bowl, combine dry ingredients. Add to butter mixture, alternating with
sour cream. Mix well after each addition. Pour half of the batter into the
tube pan.
Make the filling:
1/2 c. white sugar
1 t. cinnamon
3/4 c. pecans, chopped
Sprinkle half of the filling mixture on top. Pour in the last half of the
batter. Sprinkle the last of the filling mixture on top. Bake 40 minutes or
until done when a toothpick is inserted into the center & comes out clean.
You can try to remove from tube pan while hot or allow to cool completely
before removing from tube pan. Can serve warm with ice cream or cool
with an icing-type drizzle on top. Serves 6 to 12.
Buried Treasure Coffee Cake
3 1/2 c. biscuit mix
1/4 c. brown sugar, firmly packed
1/4 c. white sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 c. butter, melted
3/4 c. milk
1 whole egg, lightly beaten
2 t. grated lemon peel
3 T. brown sugar
1/4 c. sliced almonds
1/2 c. almond paste
Preheat oven to 350 degrees. Butter 9 inch cake pan or spray with no
stick cooking spray. In large bowl, combine the biscuit mix, 1/4 c. brown
sugar, white sugar, cinnamon & nutmeg. In a medium bowl, combine half
of the melted butter with milk & egg. Stir into dry ingredients.
To prepare the topping: In a medium bowl, combine the lemon peel, 3
T. brown sugar & almonds. Set aside. Shape dough into balls about 2 T.
each. Stuff each with piece of almond paste the size of a marble. Roll in
remaining melted butter. Arrange in pie pan well enough to cover bottom.
Sprinkle on about half of the topping mixture. Arrange remaining balls on
top of topping mixture. Sprinkle with remaining topping mixture. Bake
about 35 to 40 minutes if using a metal pan. If using a glass pan, bake
at 375 degrees for the same time. Can slice & serve warm with butter.
Makes 1 9 inch coffee cake.
3 1/2 c. biscuit mix
1/4 c. brown sugar, firmly packed
1/4 c. white sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 c. butter, melted
3/4 c. milk
1 whole egg, lightly beaten
2 t. grated lemon peel
3 T. brown sugar
1/4 c. sliced almonds
1/2 c. almond paste
Preheat oven to 350 degrees. Butter 9 inch cake pan or spray with no
stick cooking spray. In large bowl, combine the biscuit mix, 1/4 c. brown
sugar, white sugar, cinnamon & nutmeg. In a medium bowl, combine half
of the melted butter with milk & egg. Stir into dry ingredients.
To prepare the topping: In a medium bowl, combine the lemon peel, 3
T. brown sugar & almonds. Set aside. Shape dough into balls about 2 T.
each. Stuff each with piece of almond paste the size of a marble. Roll in
remaining melted butter. Arrange in pie pan well enough to cover bottom.
Sprinkle on about half of the topping mixture. Arrange remaining balls on
top of topping mixture. Sprinkle with remaining topping mixture. Bake
about 35 to 40 minutes if using a metal pan. If using a glass pan, bake
at 375 degrees for the same time. Can slice & serve warm with butter.
Makes 1 9 inch coffee cake.
Zuider Zee Pancake
1 7 oz. jar Kraft Marshmallow Creme
1/2 c. reduced fat sour cream
1/2 c. all-purpose unbleached flour
1/4 t. salt
1/2 c. low fat milk
2 whole eggs or 4 eggs, whites only
1 T. unsalted butter
4 c. strawberry slices or 2 1 pound bags frozen whole strawberries, thawed
and drained or 2 17 oz. cans peach slices, drained.
Preheat oven to 450 degrees. In large bowl, combine marshmallow
creme with sour cream, mixing with electric mixer until well blended.
Combine flour, salt, milk and eggs. Beat until smooth. Heat heavy 9 inch
ovenproof skillet in oven until very hot. Add butter to coat skillet. Pour in
batter. Bake on lowest oven rack for 10 minutes. Reduce oven temperature
to 350 degrees. Bake another 10 minutes or until golden brown. Fill with
fruit and top with marshmallow cream mixture. Serve immediately.
Serves 6 to 8.
1 7 oz. jar Kraft Marshmallow Creme
1/2 c. reduced fat sour cream
1/2 c. all-purpose unbleached flour
1/4 t. salt
1/2 c. low fat milk
2 whole eggs or 4 eggs, whites only
1 T. unsalted butter
4 c. strawberry slices or 2 1 pound bags frozen whole strawberries, thawed
and drained or 2 17 oz. cans peach slices, drained.
Preheat oven to 450 degrees. In large bowl, combine marshmallow
creme with sour cream, mixing with electric mixer until well blended.
Combine flour, salt, milk and eggs. Beat until smooth. Heat heavy 9 inch
ovenproof skillet in oven until very hot. Add butter to coat skillet. Pour in
batter. Bake on lowest oven rack for 10 minutes. Reduce oven temperature
to 350 degrees. Bake another 10 minutes or until golden brown. Fill with
fruit and top with marshmallow cream mixture. Serve immediately.
Serves 6 to 8.
** 30
Peach Down Side Up Cake
1/4 c. unsalted butter
1/2 c. brown sugar, firmly packed
1 # 2 1/2 can peaches, halves in syrup, about 3 1/2 c.
3 eggs, separated
1 c. white sugar
1/2 c. peach juice, from canned peaches
1 t. pure vanilla extract
1 1/2 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. salt
Preheat oven to 350 degrees. Melt butter in 8 inch square baking pan
over low heat. Remove from stove. Sprinkle with brown sugar. Place peach
halves, cut side down, in the butter and brown sugar, arranging them in 3
rows, on bottom of pan. This uses 9 peach halves and will make 9 square
servings. Beat egg yolks until light and lemon colored. Blend in white sugar.
Continue beating until smooth. Blend in peach juice and vanilla. In separate
bowl, add flour, baking powder and salt. Fold into first mixture. Fold in stiffly
beaten egg whites. Pour the batter over the peaches in the baking pan.
Bake about 50 to 60 minutes.
Note: You can substitute pineapple slices, 1 # 2 can, about 3 1/2 c. and 1/2
c. pineapple juice.
Note: You can add a maraschino cherry or a walnut in between each slice
of fruit.
Peach Down Side Up Cake
1/4 c. unsalted butter
1/2 c. brown sugar, firmly packed
1 # 2 1/2 can peaches, halves in syrup, about 3 1/2 c.
3 eggs, separated
1 c. white sugar
1/2 c. peach juice, from canned peaches
1 t. pure vanilla extract
1 1/2 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. salt
Preheat oven to 350 degrees. Melt butter in 8 inch square baking pan
over low heat. Remove from stove. Sprinkle with brown sugar. Place peach
halves, cut side down, in the butter and brown sugar, arranging them in 3
rows, on bottom of pan. This uses 9 peach halves and will make 9 square
servings. Beat egg yolks until light and lemon colored. Blend in white sugar.
Continue beating until smooth. Blend in peach juice and vanilla. In separate
bowl, add flour, baking powder and salt. Fold into first mixture. Fold in stiffly
beaten egg whites. Pour the batter over the peaches in the baking pan.
Bake about 50 to 60 minutes.
Note: You can substitute pineapple slices, 1 # 2 can, about 3 1/2 c. and 1/2
c. pineapple juice.
Note: You can add a maraschino cherry or a walnut in between each slice
of fruit.
Chocolate-Pecan Meringue Cake
4 eggs, yolks and whites separated
1/2 t. cream of tartar
1 c. white sugar
1 package Betty Crocker Super Moist devils food cake mix
1/2 c. pecans, chopped
1 1/3 c. water
1/3 c. light vegetable oil
1 1/2 c. whipping cream, chilled
3 T. white sugar
1 1/2 t. vanilla extract
whole pecans for garnish
Preheat oven to 350 degrees. Prepare two 9 by 1 1/2 inch round cake
pans; use butter and flour or sugar or spray with no-stick cooking spray.
In medium bowl, beat egg whites and cream of tartar until foamy. Beat in 1
c. white sugar, 1 T. at a time. Continue beating until stiff and glossy. Do not
under beat. In large bowl, beat cake mix, egg yolks, chopped pecans,
water and oil on low speed until moistened. Scrap sides of bowl frequently.
Beat on medium speed 3 minutes. Pour batter into pans. Spread half of the
meringue over batter in each pan to within 1/4 inch of edge. Bake until
meringue is light brown, about 40 minutes. Meringue will crack. Cool 10
minutes. Remove from pans carefully. Cool completely. Beat whipping
cream, 3 T. sugar and vanilla in chilled small bowl until stiff. Spread half of
the whipped cream mixture on top of one cake. Place other cake on top
and spread remaining cream mixture on top. Sprinkle with whole pecans.
Refrigerate at least 4 hours. After serving, refrigerate any remaining cake.
4 eggs, yolks and whites separated
1/2 t. cream of tartar
1 c. white sugar
1 package Betty Crocker Super Moist devils food cake mix
1/2 c. pecans, chopped
1 1/3 c. water
1/3 c. light vegetable oil
1 1/2 c. whipping cream, chilled
3 T. white sugar
1 1/2 t. vanilla extract
whole pecans for garnish
Preheat oven to 350 degrees. Prepare two 9 by 1 1/2 inch round cake
pans; use butter and flour or sugar or spray with no-stick cooking spray.
In medium bowl, beat egg whites and cream of tartar until foamy. Beat in 1
c. white sugar, 1 T. at a time. Continue beating until stiff and glossy. Do not
under beat. In large bowl, beat cake mix, egg yolks, chopped pecans,
water and oil on low speed until moistened. Scrap sides of bowl frequently.
Beat on medium speed 3 minutes. Pour batter into pans. Spread half of the
meringue over batter in each pan to within 1/4 inch of edge. Bake until
meringue is light brown, about 40 minutes. Meringue will crack. Cool 10
minutes. Remove from pans carefully. Cool completely. Beat whipping
cream, 3 T. sugar and vanilla in chilled small bowl until stiff. Spread half of
the whipped cream mixture on top of one cake. Place other cake on top
and spread remaining cream mixture on top. Sprinkle with whole pecans.
Refrigerate at least 4 hours. After serving, refrigerate any remaining cake.
Baklava
1 pound filo (strudel dough)
1 pound unsalted butter
Mix together and set aside:
1 1/2 pound coarsely ground walnuts
1/2 c. white sugar
1 T. cinnamon
For syrup:
2 c. white sugar
2 c. water
Add syrup ingredients to large pan. Bring to a boil and boil 20 minutes.
Set aside to cool. Use a 13 inch by 15 inch by 1 to 1 inch clean pan. Place 6
sheets of filo on bottom of pan, brushing each sheet well with butter. Spread
a thin layer of nuts on filo sheets. Add four more buttered sheets of filo and
another layer of nuts. Add four more buttered sheets of filo and another
layer of nuts. Add remaining buttered filo sheets. Cut into strips and then
diamond shape. Bake at 350 degrees about 45 minutes. Pour cooled syrup
over baklava.
1 pound filo (strudel dough)
1 pound unsalted butter
Mix together and set aside:
1 1/2 pound coarsely ground walnuts
1/2 c. white sugar
1 T. cinnamon
For syrup:
2 c. white sugar
2 c. water
Add syrup ingredients to large pan. Bring to a boil and boil 20 minutes.
Set aside to cool. Use a 13 inch by 15 inch by 1 to 1 inch clean pan. Place 6
sheets of filo on bottom of pan, brushing each sheet well with butter. Spread
a thin layer of nuts on filo sheets. Add four more buttered sheets of filo and
another layer of nuts. Add four more buttered sheets of filo and another
layer of nuts. Add remaining buttered filo sheets. Cut into strips and then
diamond shape. Bake at 350 degrees about 45 minutes. Pour cooled syrup
over baklava.
Crumb Coffee Cake
2 c. sifted all-purpose unbleached flour
1 t. baking powder
1 t. salt
1/3 c. unsalted butter
1 c. white sugar
4 eggs, whites only
1 c. reduced fat sour cream
1 t. vanilla extract
For topping:
1/3 c. firmly packed brown sugar
1 t. cinnamon
1/4 c. white sugar
1 c. finely chopped nuts
Preheat oven to 325 degrees. Coat 9 inch square pan with butter or no
stick cooking spray and then flour. Sift together flour, baking powder, soda
and salt. Cream butter. Add sugar gradually. Beat until mixture is light and
fluffy. Add eggs, one at a time. Beat well after each addition. Add dry
ingredients and sour cream alternately to creamed mixture. Beat well after
each addition. Add vanilla. Pour half of mixture into pan. Cover with half of
topping mixture. Cover with remaining batter. Sprinkle with rest of topping
mixture. Bake 45 minutes or until done.
2 c. sifted all-purpose unbleached flour
1 t. baking powder
1 t. salt
1/3 c. unsalted butter
1 c. white sugar
4 eggs, whites only
1 c. reduced fat sour cream
1 t. vanilla extract
For topping:
1/3 c. firmly packed brown sugar
1 t. cinnamon
1/4 c. white sugar
1 c. finely chopped nuts
Preheat oven to 325 degrees. Coat 9 inch square pan with butter or no
stick cooking spray and then flour. Sift together flour, baking powder, soda
and salt. Cream butter. Add sugar gradually. Beat until mixture is light and
fluffy. Add eggs, one at a time. Beat well after each addition. Add dry
ingredients and sour cream alternately to creamed mixture. Beat well after
each addition. Add vanilla. Pour half of mixture into pan. Cover with half of
topping mixture. Cover with remaining batter. Sprinkle with rest of topping
mixture. Bake 45 minutes or until done.
Blueberry Peach Cake
For the pastry crust:
1 1/2 c. all-purpose unbleached flour
5 T. white sugar
1 t. baking powder
1/4 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into cubes
2 eggs, whites only
1 t. pure vanilla extract
Pulse together flour, sugar, baking powder and salt in food processor until
combined. Add butter. Pulse just until mixture resembles coarse meal. Add
egg whites and vanilla. Pulse just until dough clumps and begins to form a
ball. Butter a spring form pan or 9 by 11 inch glass baking dish and dust
with sugar. Press dough into bottom evenly. Place in refrigerator to chill.
For the filling:
5 T. white sugar
2 T. all-purpose unbleached flour
1 T. quick-cooking tapioca
2 pounds firm, ripe large peaches, about 4
1 c. (1/2 pint) fresh blueberries
1 T. lemon juice
Preheat oven to 375 degrees. Rinse and drain blueberries. Process sugar,
flour and tapioca in food processor until powdery. Place in large bowl. Peel
the peaches. Cut in half and discard pit. Slice peaches thin and cut in half.
Place in bowl with flour mixture. Add lemon juice and blueberries. Toss
gently until well coated with flour mixture. Spoon filling into pastry shell.
Place on large cookie sheet. Cover loosely with aluminum foil. Bake 55
minutes covered. Remove foil and bake another 5 minutes. Transfer cake
to rack to cool. Filling will be a little runny. Will set up nicely as cake cools.
For the pastry crust:
1 1/2 c. all-purpose unbleached flour
5 T. white sugar
1 t. baking powder
1/4 t. salt
1 stick (1/2 c.) cold unsalted butter, cut into cubes
2 eggs, whites only
1 t. pure vanilla extract
Pulse together flour, sugar, baking powder and salt in food processor until
combined. Add butter. Pulse just until mixture resembles coarse meal. Add
egg whites and vanilla. Pulse just until dough clumps and begins to form a
ball. Butter a spring form pan or 9 by 11 inch glass baking dish and dust
with sugar. Press dough into bottom evenly. Place in refrigerator to chill.
For the filling:
5 T. white sugar
2 T. all-purpose unbleached flour
1 T. quick-cooking tapioca
2 pounds firm, ripe large peaches, about 4
1 c. (1/2 pint) fresh blueberries
1 T. lemon juice
Preheat oven to 375 degrees. Rinse and drain blueberries. Process sugar,
flour and tapioca in food processor until powdery. Place in large bowl. Peel
the peaches. Cut in half and discard pit. Slice peaches thin and cut in half.
Place in bowl with flour mixture. Add lemon juice and blueberries. Toss
gently until well coated with flour mixture. Spoon filling into pastry shell.
Place on large cookie sheet. Cover loosely with aluminum foil. Bake 55
minutes covered. Remove foil and bake another 5 minutes. Transfer cake
to rack to cool. Filling will be a little runny. Will set up nicely as cake cools.
Pineapple Chiffon Cake
1 envelope Knox gelatin
1/4 c. cold water
6 eggs, whites only
1 can crushed pineapple with syrup
1 T. lemon juice
1/4 t. salt
1/3 c. white sugar
3 eggs, whites only
2/3 c. ice cold low fat milk
1 T. lemon juice
thin chocolate cookies
Soften gelatin in cold water. Combine 6 eggs, whites only, pineapple and
syrup, lemon juice and salt. Cook over hot water, stirring constantly until
custard consistency. Stir in softened gelatin until thoroughly dissolved. Cool.
Slowly beat sugar into 3 stiffly beaten egg whites. Fold into gelatin. Whip
ice cold evaporated milk until triple in volume. Add lemon juice. Beat until
very thick. Fold into gelatin. Spoon 1/4 of mixture into waxed paper lined
loaf pan. Add layer of thin chocolate cookies. Repeat, ending with chiffon as
top layer. Cover and chill over night. Remove from loaf pan and place on
serving plate. Serves 8 to 10.
1 envelope Knox gelatin
1/4 c. cold water
6 eggs, whites only
1 can crushed pineapple with syrup
1 T. lemon juice
1/4 t. salt
1/3 c. white sugar
3 eggs, whites only
2/3 c. ice cold low fat milk
1 T. lemon juice
thin chocolate cookies
Soften gelatin in cold water. Combine 6 eggs, whites only, pineapple and
syrup, lemon juice and salt. Cook over hot water, stirring constantly until
custard consistency. Stir in softened gelatin until thoroughly dissolved. Cool.
Slowly beat sugar into 3 stiffly beaten egg whites. Fold into gelatin. Whip
ice cold evaporated milk until triple in volume. Add lemon juice. Beat until
very thick. Fold into gelatin. Spoon 1/4 of mixture into waxed paper lined
loaf pan. Add layer of thin chocolate cookies. Repeat, ending with chiffon as
top layer. Cover and chill over night. Remove from loaf pan and place on
serving plate. Serves 8 to 10.
Date and Applesauce Cake
2 c. dates, chopped
1 c. boiling water
1 c. unsweetened applesauce
1 3/4 c. white sugar
1/2 c. unsalted butter
4 eggs, whites only
3 c. all-purpose unbleached flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. pure vanilla extract
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Spray 9 inch by 12 inch baking pan with
no-stick cooking spray. in medium bowl, combine dates and water. Allow to
cool. Blend applesauce, sugar and butter. Add to date mixture. Add eggs
and beat well. Mix flour, baking soda, salt, cinnamon, vanilla and chopped
nuts. Combine well with creamed mixture. Bake approximately 1 hour.
Serves 6 to 8.
2 c. dates, chopped
1 c. boiling water
1 c. unsweetened applesauce
1 3/4 c. white sugar
1/2 c. unsalted butter
4 eggs, whites only
3 c. all-purpose unbleached flour
2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. pure vanilla extract
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Spray 9 inch by 12 inch baking pan with
no-stick cooking spray. in medium bowl, combine dates and water. Allow to
cool. Blend applesauce, sugar and butter. Add to date mixture. Add eggs
and beat well. Mix flour, baking soda, salt, cinnamon, vanilla and chopped
nuts. Combine well with creamed mixture. Bake approximately 1 hour.
Serves 6 to 8.
Spice Cake with Baked Meringue *
1 1/2 c. brown sugar
1/2 c. unsalted butter
1 t. salt
6 eggs, whites only
1 c. low fat milk
2 1/2 c. all-purpose unbleached flour
1/4 t. baking soda
3 t. baking powder
1 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
Preheat oven to 375 degrees. Lightly butter 9 inch square baking pan. In
large bowl, cream sugar, butter, salt, egg whites. Add sifted dry ingredients,
alternating with milk. Pour into baking pan. Bake 30 to 35 minutes or until
done when tested with a toothpick. Leave cake in pan to cool.
To make meringue:
3 eggs, whites only
1 1/2 c. brown sugar
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Beat egg whites with electric mixer until
stiff peaks form. Add sugar gradually. Spoon meringue on cake. Sprinkle
walnuts on top. Bake 20 to 25 minutes. Allow to cool.
1 1/2 c. brown sugar
1/2 c. unsalted butter
1 t. salt
6 eggs, whites only
1 c. low fat milk
2 1/2 c. all-purpose unbleached flour
1/4 t. baking soda
3 t. baking powder
1 t. cinnamon
1/2 t. ground cloves
1/4 t. nutmeg
Preheat oven to 375 degrees. Lightly butter 9 inch square baking pan. In
large bowl, cream sugar, butter, salt, egg whites. Add sifted dry ingredients,
alternating with milk. Pour into baking pan. Bake 30 to 35 minutes or until
done when tested with a toothpick. Leave cake in pan to cool.
To make meringue:
3 eggs, whites only
1 1/2 c. brown sugar
1/2 c. walnuts, chopped
Preheat oven to 350 degrees. Beat egg whites with electric mixer until
stiff peaks form. Add sugar gradually. Spoon meringue on cake. Sprinkle
walnuts on top. Bake 20 to 25 minutes. Allow to cool.
Appelkaka Med Vaniljsas, Swedish Apple Cake with Vanilla Sauce
To make cake:
2 c. unseasoned bread crumbs
4 T. unsalted butter
1 1/3 c. apple sauce
Preheat oven to 375 degrees. Melt butter in medium skillet over medium
heat. Add bread crumbs. Stir until nicely browned. Lightly butter baking
dish. Add bread crumbs to pan, alternating with apple sauce and finishing
with crumbs. Bake 25 to 35 minutes. Cool.
To make vanilla sauce:
3 egg yolks
1 c. heavy cream
1 T. white sugar
2 t. pure vanilla extract
3/4 c. whipped cream
Place egg yolks, cream and sugar in medium sauce pan. Over medium
heat, simmer until thick, stirring constantly. Do not boil. Remove from heat.
When cool, add vanilla. Fold in whipped cream.
Spoon onto apple cake. Serves 4.
To make cake:
2 c. unseasoned bread crumbs
4 T. unsalted butter
1 1/3 c. apple sauce
Preheat oven to 375 degrees. Melt butter in medium skillet over medium
heat. Add bread crumbs. Stir until nicely browned. Lightly butter baking
dish. Add bread crumbs to pan, alternating with apple sauce and finishing
with crumbs. Bake 25 to 35 minutes. Cool.
To make vanilla sauce:
3 egg yolks
1 c. heavy cream
1 T. white sugar
2 t. pure vanilla extract
3/4 c. whipped cream
Place egg yolks, cream and sugar in medium sauce pan. Over medium
heat, simmer until thick, stirring constantly. Do not boil. Remove from heat.
When cool, add vanilla. Fold in whipped cream.
Spoon onto apple cake. Serves 4.
Double Cherry Upside Down Cake
1 package Duncan Hines Cherry Supreme Deluxe Cake Mix
1/2 c. or 1 stick unsalted butter
3/4 c. white sugar
16 oz. pitted sour cherries or 20 oz. frozen cherries, thawed
whipped cream for garnish
Preheat oven to 350 degrees. Spray 13 inch by 9 inch by 2 inch baking
pan with no-stick cooking spray. Melt butter in baking pan. Stir in sugar
until well-mixed with butter. Drain cherries. Suggestion: reserve cherry juice
to use in cake recipe. Arrange cherries in butter mixture. Mix cake as
directed on package, substituting cherry juice for any liquid that package
calls for. Spread batter evenly over fruit in pan. Bake 45 to 50 minutes or
until cake tests done with toothpick. Let cool 5 minutes. Turn upside down
onto serving platter. Serve warm or cool with whipped cream.
1 package Duncan Hines Cherry Supreme Deluxe Cake Mix
1/2 c. or 1 stick unsalted butter
3/4 c. white sugar
16 oz. pitted sour cherries or 20 oz. frozen cherries, thawed
whipped cream for garnish
Preheat oven to 350 degrees. Spray 13 inch by 9 inch by 2 inch baking
pan with no-stick cooking spray. Melt butter in baking pan. Stir in sugar
until well-mixed with butter. Drain cherries. Suggestion: reserve cherry juice
to use in cake recipe. Arrange cherries in butter mixture. Mix cake as
directed on package, substituting cherry juice for any liquid that package
calls for. Spread batter evenly over fruit in pan. Bake 45 to 50 minutes or
until cake tests done with toothpick. Let cool 5 minutes. Turn upside down
onto serving platter. Serve warm or cool with whipped cream.
** 20
Pineapple Date Cream Cake
1 8 oz. Angel Food Cake, cut in 3 layers
1 c. dates, chopped
1 c. water
1/2 c. walnuts, chopped
1 1/2 c. pineapple, drained, crushed
1 1/2 c. whipped cream
In medium sauce pan, over medium high heat, cook dates, water and
walnuts until dates fall apart and mixture thickens. Cool. Place bottom layer
of cake on plate. Spoon date mixture on top. Place middle layer of cake on.
Spoon pineapple on. Place top layer of cake on. Spread whipped cream on
top. Serves 6 to 10.
Pineapple Date Cream Cake
1 8 oz. Angel Food Cake, cut in 3 layers
1 c. dates, chopped
1 c. water
1/2 c. walnuts, chopped
1 1/2 c. pineapple, drained, crushed
1 1/2 c. whipped cream
In medium sauce pan, over medium high heat, cook dates, water and
walnuts until dates fall apart and mixture thickens. Cool. Place bottom layer
of cake on plate. Spoon date mixture on top. Place middle layer of cake on.
Spoon pineapple on. Place top layer of cake on. Spread whipped cream on
top. Serves 6 to 10.
Old Fashioned Jelly Cake
2 c. white sugar
1/2 c. unsalted butter
1/2 t. ground nutmeg
8 eggs, whites only
3 c. all-purpose unbleached flour
3 t. baking powder
1 c. low fat milk
1 t. pure vanilla extract
current, cherry or any jelly
Preheat oven to 350 degrees. Lightly butter six 9 inch pans. In medium
bowl, cream sugar, butter and nutmeg well. Add 4 egg whites, one at a time,
beating well after each addition. Sift together flour and baking powder three
times. Add to butter mixture, alternating with milk. Add vanilla. Fold in last
4 egg whites. Pour into cake pans. Bake 12 to 15 minutes. Cool slightly on
racks. Remove from pans. Place one cake on platter. Spoon jelly on top.
Repeat with remaining cakes and jelly. Suggestion: can use different jellies.
Suggestion: can use butter cream frosting or below recipe:
Frosting:
1 c. low fat milk
5 T. all-purpose unbleached flour
1/2 c. unsalted butter
1 c. white sugar
1 t. pure vanilla extract
In medium sauce pan, stir milk and flour until smooth paste. Then cook,
stirring constantly until thick. Allow to cool. Whip butter, sugar and vanilla.
Add to flour mixture. Spoon unto cake and smooth to edges.
2 c. white sugar
1/2 c. unsalted butter
1/2 t. ground nutmeg
8 eggs, whites only
3 c. all-purpose unbleached flour
3 t. baking powder
1 c. low fat milk
1 t. pure vanilla extract
current, cherry or any jelly
Preheat oven to 350 degrees. Lightly butter six 9 inch pans. In medium
bowl, cream sugar, butter and nutmeg well. Add 4 egg whites, one at a time,
beating well after each addition. Sift together flour and baking powder three
times. Add to butter mixture, alternating with milk. Add vanilla. Fold in last
4 egg whites. Pour into cake pans. Bake 12 to 15 minutes. Cool slightly on
racks. Remove from pans. Place one cake on platter. Spoon jelly on top.
Repeat with remaining cakes and jelly. Suggestion: can use different jellies.
Suggestion: can use butter cream frosting or below recipe:
Frosting:
1 c. low fat milk
5 T. all-purpose unbleached flour
1/2 c. unsalted butter
1 c. white sugar
1 t. pure vanilla extract
In medium sauce pan, stir milk and flour until smooth paste. Then cook,
stirring constantly until thick. Allow to cool. Whip butter, sugar and vanilla.
Add to flour mixture. Spoon unto cake and smooth to edges.
Sweet German Chocolate Cake with Coconut Pecan Frosting
1 package or 4 oz. Baker's German Sweet chocolate
1/2 c. water
2 c. all-purpose unbleached flour
1 t. baking soda
1/4 t. salt
1 c. or 2 sticks unsalted butter
1 1/3 c. white sugar
4 eggs, yolks only
1 t. pure vanilla extract
1 c. buttermilk
4 eggs, whites only
Preheat oven to 350 degrees. Spray 3 9 inch round cake pan with no
stick cooking spray. Microwave chocolate and water in large microwavable
bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted. Stir
halfway through heating time and when removed from microwave, until
completely melted. In medium bowl, combine flour, baking soda and salt.
Set aside. In medium bowl, beat butter and sugar with electric mixer on
medium speed until light and fluffy. Add egg yolks, 1 at a time, beating
well after each addition. Stir in melted chocolate and vanilla. Add flour,
alternating with buttermilk, beating after each addition until smooth. Beat
egg whites in large bowl with electric mixer on high speed until stiff peaks
form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or
until cake springs back when lightly touched in center. Immediately run
spatula between cakes and sides of pans. Cool 15 minutes. Remove from
pans. Cool completely.
When ready to prepare frosting:
Coconut Pecan Frosting
12 oz. half and half
1 1/2 c. white sugar
3/4 c. or 1 1/2 sticks unsalted butter
4 egg yolks, slightly beaten
1 1/2 t. pure vanilla extract
1 package or 7 oz. coconut, flaked or shredded
Mix half and half, sugar, butter, egg yolks and vanilla in large sauce pan
over medium heat. Cook and stir for about 12 minutes or until thickened
and golden brown. Remove from heat. Stir in coconut and pecans. Beat
until cool and of spreading consistency. Makes about 4 1/2 c.
Place 1 cake round on cake platter. Spread frosting on top only but out
to edges. Place 2nd cake round on top of first. Spread frosting on top only
but out to edges. Place 3rd cake round on top of 2nd. Spread frosting on
top and completely out to edges and on sides of cakes. Do not immediately
cover. Serves 4 to 10, depending on size of slice.
1 package or 4 oz. Baker's German Sweet chocolate
1/2 c. water
2 c. all-purpose unbleached flour
1 t. baking soda
1/4 t. salt
1 c. or 2 sticks unsalted butter
1 1/3 c. white sugar
4 eggs, yolks only
1 t. pure vanilla extract
1 c. buttermilk
4 eggs, whites only
Preheat oven to 350 degrees. Spray 3 9 inch round cake pan with no
stick cooking spray. Microwave chocolate and water in large microwavable
bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted. Stir
halfway through heating time and when removed from microwave, until
completely melted. In medium bowl, combine flour, baking soda and salt.
Set aside. In medium bowl, beat butter and sugar with electric mixer on
medium speed until light and fluffy. Add egg yolks, 1 at a time, beating
well after each addition. Stir in melted chocolate and vanilla. Add flour,
alternating with buttermilk, beating after each addition until smooth. Beat
egg whites in large bowl with electric mixer on high speed until stiff peaks
form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or
until cake springs back when lightly touched in center. Immediately run
spatula between cakes and sides of pans. Cool 15 minutes. Remove from
pans. Cool completely.
When ready to prepare frosting:
Coconut Pecan Frosting
12 oz. half and half
1 1/2 c. white sugar
3/4 c. or 1 1/2 sticks unsalted butter
4 egg yolks, slightly beaten
1 1/2 t. pure vanilla extract
1 package or 7 oz. coconut, flaked or shredded
Mix half and half, sugar, butter, egg yolks and vanilla in large sauce pan
over medium heat. Cook and stir for about 12 minutes or until thickened
and golden brown. Remove from heat. Stir in coconut and pecans. Beat
until cool and of spreading consistency. Makes about 4 1/2 c.
Place 1 cake round on cake platter. Spread frosting on top only but out
to edges. Place 2nd cake round on top of first. Spread frosting on top only
but out to edges. Place 3rd cake round on top of 2nd. Spread frosting on
top and completely out to edges and on sides of cakes. Do not immediately
cover. Serves 4 to 10, depending on size of slice.
Angel Food Delight
1 small package chocolate chips
3 T. low fat milk
2 eggs, yolks only
3 T. white sugar
1/2 pint whipping cream
2 eggs, whites only
1 angel food cake
In microwave-safe bowl or double boiler, combine chocolate chips, milk,
egg yolks and sugar. Mix well, melt and allow to cool a little. In separate
bowl, combine whipping cream and egg whites. Fold into chocolate mixture.
Break cake into small pieces. Put half of cake pieces into shallow pan. Pour
half of chocolate mixture over. Add remaining cake pieces. Pour remaining
chocolate mixture over top. Cover with lid, saran wrap or aluminum foil.
Refrigerate for 24 hours.
1 small package chocolate chips
3 T. low fat milk
2 eggs, yolks only
3 T. white sugar
1/2 pint whipping cream
2 eggs, whites only
1 angel food cake
In microwave-safe bowl or double boiler, combine chocolate chips, milk,
egg yolks and sugar. Mix well, melt and allow to cool a little. In separate
bowl, combine whipping cream and egg whites. Fold into chocolate mixture.
Break cake into small pieces. Put half of cake pieces into shallow pan. Pour
half of chocolate mixture over. Add remaining cake pieces. Pour remaining
chocolate mixture over top. Cover with lid, saran wrap or aluminum foil.
Refrigerate for 24 hours.
Alice's Cinnamon Breakfast Cake
Mix in large bowl:
3/4 c. white sugar
1/4 c. soft butter
2 eggs, whites only
Stir in:
1/2 c. low fat milk
Sift together and add:
2 t. baking powder
1 1/2 c. all-purpose unbleached flour
1/2 t. salt
Mix in separate bowl:
1/2 c. brown sugar
2 T. all-purpose unbleached flour
2 t. cinnamon
2 T. unsalted butter, melted
1/2 c. chopped nuts, if desired
Preheat oven to 375 degrees. Divide both mixes into halves. Put half of
the 1st mixture in buttered and floured 9 inch baking pan. Sprinkle 1/2 of
the 2nd mixture on, then put the rest of the 1st mixture on, and then the
remaining 2nd mixture. Bake for 30 minutes or until toothpick inserted into
center comes out clean. Can serve hot or cool. Serves 6 to 12.
Mix in large bowl:
3/4 c. white sugar
1/4 c. soft butter
2 eggs, whites only
Stir in:
1/2 c. low fat milk
Sift together and add:
2 t. baking powder
1 1/2 c. all-purpose unbleached flour
1/2 t. salt
Mix in separate bowl:
1/2 c. brown sugar
2 T. all-purpose unbleached flour
2 t. cinnamon
2 T. unsalted butter, melted
1/2 c. chopped nuts, if desired
Preheat oven to 375 degrees. Divide both mixes into halves. Put half of
the 1st mixture in buttered and floured 9 inch baking pan. Sprinkle 1/2 of
the 2nd mixture on, then put the rest of the 1st mixture on, and then the
remaining 2nd mixture. Bake for 30 minutes or until toothpick inserted into
center comes out clean. Can serve hot or cool. Serves 6 to 12.
Sour Cream and Cherry Coffee Cake
For cake:
2 1/2 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. baking soda
1 c. or 1 1/4 pound sticks unsalted butter, soft
1 1/4 c. white sugar
1 t. pure vanilla extract
1/2 t. lemon rind, grated
4 large eggs, whites only
8 oz. or 1 c. reduced fat sour cream
1 c. sweet red cherries, pitted, halved
1/2 c. walnuts, chopped fine
1/2 t. cinnamon
For topping:
1 T. white sugar
1/4 t. cinnamon
1/4 to 1/2 c. chocolate syrup
Preheat oven to 350 degrees. Wipe inside of 9 inch tube pan with butter
and dust with a little flour. In medium bowl, stir together flour, baking
powder and baking soda. In large bowl, using electric mixer, cream butter,
sugar, vanilla and lemon rind. Add sour cream and mix until blended. Add
egg whites a little at a time, until blended. Reduce to low speed. Add flour
mixture and blend until smooth. In medium bowl, add cherries, walnuts,
2 T. sugar and cinnamon. Add 1/3 of batter, about 1 1/2 c., to tube pan.
Sprinkle 1/2 of cherry mixture on top. Repeat layers of batter and then
cherry mixture. Bake about 60 minutes or until knife comes out clean when
inserted into center. Cool on wire rack about 5 minutes. Loosen edges with
knife and turn out on rack covered with piece of wax paper. Cool completely
with top side down or serve warm and inverted on cake plate with top side
up. Drizzle chocolate sauce over cake. Serves 10 to 14.
For cake:
2 1/2 c. all-purpose unbleached flour
1 t. baking powder
1/2 t. baking soda
1 c. or 1 1/4 pound sticks unsalted butter, soft
1 1/4 c. white sugar
1 t. pure vanilla extract
1/2 t. lemon rind, grated
4 large eggs, whites only
8 oz. or 1 c. reduced fat sour cream
1 c. sweet red cherries, pitted, halved
1/2 c. walnuts, chopped fine
1/2 t. cinnamon
For topping:
1 T. white sugar
1/4 t. cinnamon
1/4 to 1/2 c. chocolate syrup
Preheat oven to 350 degrees. Wipe inside of 9 inch tube pan with butter
and dust with a little flour. In medium bowl, stir together flour, baking
powder and baking soda. In large bowl, using electric mixer, cream butter,
sugar, vanilla and lemon rind. Add sour cream and mix until blended. Add
egg whites a little at a time, until blended. Reduce to low speed. Add flour
mixture and blend until smooth. In medium bowl, add cherries, walnuts,
2 T. sugar and cinnamon. Add 1/3 of batter, about 1 1/2 c., to tube pan.
Sprinkle 1/2 of cherry mixture on top. Repeat layers of batter and then
cherry mixture. Bake about 60 minutes or until knife comes out clean when
inserted into center. Cool on wire rack about 5 minutes. Loosen edges with
knife and turn out on rack covered with piece of wax paper. Cool completely
with top side down or serve warm and inverted on cake plate with top side
up. Drizzle chocolate sauce over cake. Serves 10 to 14.
Cream Cheese Apple Cake
2 c. all-purpose unbleached flour
1/2 t. baking soda
1 t. cream of tartar
1/4 t. salt
1 c. unsalted butter
3/4 c. white sugar
1 t. pure vanilla extract
4 large eggs, whites only
Cream Cheese Filling
Custard Topping
3 pounds or 9 medium red apples
1/3 c. pecans, chopped
Preheat oven to 350 degrees. Tightly wrap outside of 9 by 3 inch spring
form pan with 18 inch wide heavy weight foil so it covers bottom and sides
of pan. Butter the inside of pan. In medium bowl, stir together flour, baking
soda, cream of tartar and salt. In large bowl, cream butter, sugar and
vanilla. Beat in egg whites and then flour mixture, until well blended. Spread
batter over bottom and sides of prepared pan. Refrigerate.
Prepare Cream Cheese Filling:
2 8 oz. packages of cream cheese, room temperature
2 t. vanilla
1/3 c. white sugar
2 t. heavy cream
In medium bowl, beat together above 4 ingredients.
Prepare Custard Topping:
1 c. heavy cream, minus 2 t.
4 large eggs, whites only
1/3 c. white sugar
1 T. lemon juice
1/2 t. cinnamon
1/8 t. nutmeg
In medium bowl, beat together above 6 ingredients. Pare and core
apples. Remove spring form pan from refrigerator. Spread cream cheese
filling over batter. Arrange apples over filling. Pour custard topping over
apples. Sprinkle pecans on top. Bake on rack for 1 hour. Cover top with
foil and continue baking another hour. Place pan on rack to cool. Remove
foil. Use a knife to loosen sides from spring form pan. Remove pan sides.
Allow to completely cool. Serve at room temperature. Refrigerate any
left overs. Serves 10 to 12.
2 c. all-purpose unbleached flour
1/2 t. baking soda
1 t. cream of tartar
1/4 t. salt
1 c. unsalted butter
3/4 c. white sugar
1 t. pure vanilla extract
4 large eggs, whites only
Cream Cheese Filling
Custard Topping
3 pounds or 9 medium red apples
1/3 c. pecans, chopped
Preheat oven to 350 degrees. Tightly wrap outside of 9 by 3 inch spring
form pan with 18 inch wide heavy weight foil so it covers bottom and sides
of pan. Butter the inside of pan. In medium bowl, stir together flour, baking
soda, cream of tartar and salt. In large bowl, cream butter, sugar and
vanilla. Beat in egg whites and then flour mixture, until well blended. Spread
batter over bottom and sides of prepared pan. Refrigerate.
Prepare Cream Cheese Filling:
2 8 oz. packages of cream cheese, room temperature
2 t. vanilla
1/3 c. white sugar
2 t. heavy cream
In medium bowl, beat together above 4 ingredients.
Prepare Custard Topping:
1 c. heavy cream, minus 2 t.
4 large eggs, whites only
1/3 c. white sugar
1 T. lemon juice
1/2 t. cinnamon
1/8 t. nutmeg
In medium bowl, beat together above 6 ingredients. Pare and core
apples. Remove spring form pan from refrigerator. Spread cream cheese
filling over batter. Arrange apples over filling. Pour custard topping over
apples. Sprinkle pecans on top. Bake on rack for 1 hour. Cover top with
foil and continue baking another hour. Place pan on rack to cool. Remove
foil. Use a knife to loosen sides from spring form pan. Remove pan sides.
Allow to completely cool. Serve at room temperature. Refrigerate any
left overs. Serves 10 to 12.
Crunchy Cherry Cake Dessert
1 1 pound 6 oz. can cherry pie filling
1/2 package white cake mix, approximately 2 c.
1/2 c. coconut, flaked
1/2 c. pecans, chopped
1/2 butter, melted
Preheat oven to 350 degrees. Spray 8 inch or 9 inch square baking dish
with no stick cooking spray. Spread pie filling in bottom of baking dish.
Prepare cake mix according to package directions but remember to use
only half of the ingredients since you are using only half of the cake mix.
Pour cake batter over pie filling. Sprinkle with coconut & pecans. Drizzle
melted butter over top. Bake 40 minutes. Serve warm. Serves 8 to 10.
1 1 pound 6 oz. can cherry pie filling
1/2 package white cake mix, approximately 2 c.
1/2 c. coconut, flaked
1/2 c. pecans, chopped
1/2 butter, melted
Preheat oven to 350 degrees. Spray 8 inch or 9 inch square baking dish
with no stick cooking spray. Spread pie filling in bottom of baking dish.
Prepare cake mix according to package directions but remember to use
only half of the ingredients since you are using only half of the cake mix.
Pour cake batter over pie filling. Sprinkle with coconut & pecans. Drizzle
melted butter over top. Bake 40 minutes. Serve warm. Serves 8 to 10.
Honey Applesauce Cake
2 1/4 c. all-purpose unbleached flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1 c. dark raisins
1 c. pecans, chopped
1/2 c. butter, soft
1 c. wildflower honey
1 whole egg
1 c. applesauce, unsweetened, if desired
Preheat oven to 350 degrees. Butter an 8 inch by 8 inch cake pan or
spray with no sticking cooking spray. In large bowl, sift 2 c. of flour with
soda, salt & spices. In medium bowl, mix remaining flour with raisins and
nuts. In another medium bowl, Cream butter with honey until fluffy. Add
egg and beat thoroughly. Add sifted dry ingredients and applesauce
alternately in small amounts, beating well after each addition. Pour into
pan. Bake 50 minutes or until cake is done when tested with a toothpick
inserted into the center. Makes 1 8 inch by 8 inch cake. Serves 4 to 8.
2 1/4 c. all-purpose unbleached flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1 c. dark raisins
1 c. pecans, chopped
1/2 c. butter, soft
1 c. wildflower honey
1 whole egg
1 c. applesauce, unsweetened, if desired
Preheat oven to 350 degrees. Butter an 8 inch by 8 inch cake pan or
spray with no sticking cooking spray. In large bowl, sift 2 c. of flour with
soda, salt & spices. In medium bowl, mix remaining flour with raisins and
nuts. In another medium bowl, Cream butter with honey until fluffy. Add
egg and beat thoroughly. Add sifted dry ingredients and applesauce
alternately in small amounts, beating well after each addition. Pour into
pan. Bake 50 minutes or until cake is done when tested with a toothpick
inserted into the center. Makes 1 8 inch by 8 inch cake. Serves 4 to 8.
Chocolate Kahlua Cake with Chocolate Cherry Glaze
1 18.5 oz. package devil's food cake mix
4 eggs
1 c. sour cream
1 c. Kahlua or coffee-flavored liqueur
3/4 c. light vegetable oil
1 6 oz. package semi-sweet chocolate chips
Preheat oven to 350 degrees. Butter and flour a 10 inch bundt or tube
pan or use no-stick cooking spray. In large bowl, combine cake mix, eggs,
sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low
speed to blend, then increase speed to medium-fast and beat for 3 to 5
minutes. Stir in chocolate chips. Pour batter into pan. Bake for 55 to 60
minutes or until cake tester inserted in center of cakes comes out clean.
Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing
from pan. Cool completely on rack or paper towels.
Make Chocolate Cherry Glaze:
2 t. Hershey's unsweetened cocoa
1 T. cherry juice, boiling
1 T. unsalted butter, soft
1 c. confection's sugar
1/2 t. pure vanilla extract
cherries, cut in half, about 8 or 10
In a small bowl, dissolve cocoa in boiling cherry juice. Add butter and stir
until butter melts. With a spoon, gradually beat in sugar and vanilla until
smooth. Place cake on serving platter. Using a spoon or small measuring
cup, drizzle glaze over cake. Place cherry halves on top. Makes about 1 1/8
c. of glaze. Cakes yields 10 to 20 servings.
1 18.5 oz. package devil's food cake mix
4 eggs
1 c. sour cream
1 c. Kahlua or coffee-flavored liqueur
3/4 c. light vegetable oil
1 6 oz. package semi-sweet chocolate chips
Preheat oven to 350 degrees. Butter and flour a 10 inch bundt or tube
pan or use no-stick cooking spray. In large bowl, combine cake mix, eggs,
sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low
speed to blend, then increase speed to medium-fast and beat for 3 to 5
minutes. Stir in chocolate chips. Pour batter into pan. Bake for 55 to 60
minutes or until cake tester inserted in center of cakes comes out clean.
Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing
from pan. Cool completely on rack or paper towels.
Make Chocolate Cherry Glaze:
2 t. Hershey's unsweetened cocoa
1 T. cherry juice, boiling
1 T. unsalted butter, soft
1 c. confection's sugar
1/2 t. pure vanilla extract
cherries, cut in half, about 8 or 10
In a small bowl, dissolve cocoa in boiling cherry juice. Add butter and stir
until butter melts. With a spoon, gradually beat in sugar and vanilla until
smooth. Place cake on serving platter. Using a spoon or small measuring
cup, drizzle glaze over cake. Place cherry halves on top. Makes about 1 1/8
c. of glaze. Cakes yields 10 to 20 servings.
** 10
4 Egg Sponge Cake with Sparkling Wine and Lemon Glaze
4 egg yolks
2/3 c. cold water
1 1/4 c. white sugar
1 1/2 all-purpose unbleached flour
1/4 t. salt
1 t. lemon extract
4 egg whites
1 t. Cream of Tartar
Preheat oven to 325 degrees. In medium bowl, beat together egg yolks,
and cold water for 5 minutes. Add sugar and beat 4 minutes. Combine flour
and salt in medium bowl. Gradually stir into egg yolk mixture until smooth.
Blend in lemon extract. in medium bowl, beat egg whites until frothy. Add
cream of tartar. Fold egg white mixture into egg yolk mixture. Pour into
ungreased tube-center pan that is 9 inches in diameter and 4 inches deep.
Bake 60 to 65 minutes. Invert pan and cool thoroughly. Remove from pan
and place on serving platter.
Prepare Sparkling Wine and Lemon Glaze
1 c. confectioner's sugar
1 T. lemon extract
2 to 3 T. sparkling wine
some lemon slices, for garnish
In small bowl, combine sugar and 1 T. lemon extract. Stir in sparkling
wine, 1 T. at a time, to reach drizzling consistency. Makes about 1 c. Drizzle
over sponge cake with spoon. Place lemon slices on platter, for garnish, if
desired. Serves 10 to 12.
4 Egg Sponge Cake with Sparkling Wine and Lemon Glaze
4 egg yolks
2/3 c. cold water
1 1/4 c. white sugar
1 1/2 all-purpose unbleached flour
1/4 t. salt
1 t. lemon extract
4 egg whites
1 t. Cream of Tartar
Preheat oven to 325 degrees. In medium bowl, beat together egg yolks,
and cold water for 5 minutes. Add sugar and beat 4 minutes. Combine flour
and salt in medium bowl. Gradually stir into egg yolk mixture until smooth.
Blend in lemon extract. in medium bowl, beat egg whites until frothy. Add
cream of tartar. Fold egg white mixture into egg yolk mixture. Pour into
ungreased tube-center pan that is 9 inches in diameter and 4 inches deep.
Bake 60 to 65 minutes. Invert pan and cool thoroughly. Remove from pan
and place on serving platter.
Prepare Sparkling Wine and Lemon Glaze
1 c. confectioner's sugar
1 T. lemon extract
2 to 3 T. sparkling wine
some lemon slices, for garnish
In small bowl, combine sugar and 1 T. lemon extract. Stir in sparkling
wine, 1 T. at a time, to reach drizzling consistency. Makes about 1 c. Drizzle
over sponge cake with spoon. Place lemon slices on platter, for garnish, if
desired. Serves 10 to 12.
Apricot Upside Down Cake
1 1/4 c. all-purpose unbleached flour
1 3/4 t. baking powder
1/4 t. salt
3/4 c. white sugar
4 T. unsalted butter, softened
2 eggs, whites only, well beaten
1/2 c. low fat milk
1 t. pure vanilla extract
1/2 c. brown sugar, firmly packed
12 cooked apricots, cut in half
whipped cream for garnish
Preheat oven to 350 degrees. In large bowl, add flour, baking powder,
salt and sugar. Add butter. In separate medium bowl, combine eggs, milk
and vanilla. Add to flour mixture and combine well. Melt butter in 8 by 8 by 2
inch pan or 8 inch oven-proof skillet, over low heat. Add brown sugar. Cook
and stir until throughly mixed. Arrange apricots, cut-side up, in butter
mixture. Pour batter into pan. Bake 50 minutes or until done. Allow to cool
10 minutes. Loosen cake from sides of pan with knife or spatula. Turn pan
upside down on serving platter and tap bottom of pan to drop cake out onto
platter. Cut into serving-size pieces and place on plates. Garnish with
whipped cream, if desired. Makes 6 to 9 servings.
1 1/4 c. all-purpose unbleached flour
1 3/4 t. baking powder
1/4 t. salt
3/4 c. white sugar
4 T. unsalted butter, softened
2 eggs, whites only, well beaten
1/2 c. low fat milk
1 t. pure vanilla extract
1/2 c. brown sugar, firmly packed
12 cooked apricots, cut in half
whipped cream for garnish
Preheat oven to 350 degrees. In large bowl, add flour, baking powder,
salt and sugar. Add butter. In separate medium bowl, combine eggs, milk
and vanilla. Add to flour mixture and combine well. Melt butter in 8 by 8 by 2
inch pan or 8 inch oven-proof skillet, over low heat. Add brown sugar. Cook
and stir until throughly mixed. Arrange apricots, cut-side up, in butter
mixture. Pour batter into pan. Bake 50 minutes or until done. Allow to cool
10 minutes. Loosen cake from sides of pan with knife or spatula. Turn pan
upside down on serving platter and tap bottom of pan to drop cake out onto
platter. Cut into serving-size pieces and place on plates. Garnish with
whipped cream, if desired. Makes 6 to 9 servings.
Pumpkin and Spice Cream Torte Cake
Cake:
1/2 c. brown sugar, firmly packed
3/4 c. unsalted butter, softened
2 whole eggs or 4 eggs, whites only
3/4 c. buttermilk
3/4 c. molasses
2 1/4 c. all-purpose unbleached flour
1 1/4 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/4 t. cloves
Preheat oven to 350 degrees. Butter and flour two 9 inch or 8 inch round
cake pans. In large bowl, cream brown sugar, butter and eggs well. Add
buttermilk and molasses. Add flour, a few spoonfuls at a time. Add remaining
cake ingredients. Blend at low speed until moistened. Beat 4 minutes at
medium speed. Pour into prepared pans. Bake 25 to 35 minutes or until
toothpick inserted into center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely.
Filling:
1 c. canned pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/8 t. salt
1/8 t. nutmeg
1/8 t. cloves
5 c. miniature white marshmallows
2 c. whipping cream
1/4 c. walnuts or pecans, chopped
In large sauce pan, combine pumpkin, cinnamon, ginger, salt, nutmeg and
cloves. Add marshmallows. Cook over low heat, stirring occasionally until
marshmallows have melted. Remove from heat. Beat until smooth. Cool
completely.
In small bowl, beat whipping cream until firm peaks form. Fold into cooled
pumpkin mixture. Slice each cake layer in half to make 4 layers. Place 1
layer on serving plate. Spread with 1/4 of filling. Repeat with remaining cake
layers and filling, ending with filling. Sprinkle with nuts. Refrigerate at least
2 hours before serving. Store in refrigerator. Serves 16.
* Note -- To substitute for buttermilk, use 2 t. cider vinegar or lemon juice
plus milk to make 3/4 c.
* Note -- If using self-rising flour, decrease baking soda to 1/2 t. and omit
baking powder.
Cake:
1/2 c. brown sugar, firmly packed
3/4 c. unsalted butter, softened
2 whole eggs or 4 eggs, whites only
3/4 c. buttermilk
3/4 c. molasses
2 1/4 c. all-purpose unbleached flour
1 1/4 t. baking soda
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/4 t. cloves
Preheat oven to 350 degrees. Butter and flour two 9 inch or 8 inch round
cake pans. In large bowl, cream brown sugar, butter and eggs well. Add
buttermilk and molasses. Add flour, a few spoonfuls at a time. Add remaining
cake ingredients. Blend at low speed until moistened. Beat 4 minutes at
medium speed. Pour into prepared pans. Bake 25 to 35 minutes or until
toothpick inserted into center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely.
Filling:
1 c. canned pumpkin
1/2 t. cinnamon
1/4 t. ginger
1/8 t. salt
1/8 t. nutmeg
1/8 t. cloves
5 c. miniature white marshmallows
2 c. whipping cream
1/4 c. walnuts or pecans, chopped
In large sauce pan, combine pumpkin, cinnamon, ginger, salt, nutmeg and
cloves. Add marshmallows. Cook over low heat, stirring occasionally until
marshmallows have melted. Remove from heat. Beat until smooth. Cool
completely.
In small bowl, beat whipping cream until firm peaks form. Fold into cooled
pumpkin mixture. Slice each cake layer in half to make 4 layers. Place 1
layer on serving plate. Spread with 1/4 of filling. Repeat with remaining cake
layers and filling, ending with filling. Sprinkle with nuts. Refrigerate at least
2 hours before serving. Store in refrigerator. Serves 16.
* Note -- To substitute for buttermilk, use 2 t. cider vinegar or lemon juice
plus milk to make 3/4 c.
* Note -- If using self-rising flour, decrease baking soda to 1/2 t. and omit
baking powder.
Pound Cake Torte
10 3/4 oz. frozen all-butter pound cake
1/2 c. confectioner's sugar
1/4 c. Hershey's unsweetened cocoa
1 c. heavy cream
2 T. coffee liqueur
Slice pound cake, while still frozen, into 4 lengthwise layers of even
thickness. In medium bowl, cream sugar and cocoa. Add cream and beat
until almost stiff. Add liqueur and beat until stiff. Spread bottom layer of
cake with some of the cream mixture. Stack remaining layers and spread
each with cream mixture. Cover top and sides with remaining cream
mixture. Chill.
10 3/4 oz. frozen all-butter pound cake
1/2 c. confectioner's sugar
1/4 c. Hershey's unsweetened cocoa
1 c. heavy cream
2 T. coffee liqueur
Slice pound cake, while still frozen, into 4 lengthwise layers of even
thickness. In medium bowl, cream sugar and cocoa. Add cream and beat
until almost stiff. Add liqueur and beat until stiff. Spread bottom layer of
cake with some of the cream mixture. Stack remaining layers and spread
each with cream mixture. Cover top and sides with remaining cream
mixture. Chill.
Chocolate-Hazelnut Cake Roll
3 whole eggs
1 c. white sugar
1/3 c. water
1 t. vanilla extract
3/4 c. all-purpose unbleached flour
1/4 c. Hershey's unsweetened cocoa
1 t. baking powder
1/4 t. salt
powdered sugar
1 jar of Nutella Chocolate-hazelnut Spread
1 T. brandy or rum
3/4 c. Betty Crocker Creamy Deluxe chocolate ready-to-spread frosting
2 T. whole hazelnuts
Preheat oven to 375 degrees. Line 15 1/2 by 10 1/2 by 1 inch jelly roll
pan with waxed paper. Spray generously with no-stick cooking spray. Beat
eggs in large bowl on high speed until thick and lemon-colored, about 5
minutes. Gradually beat in sugar. Beat in water and vanilla on low speed.
Gradually beat in flour, cocoa, baking powder and salt on low speed. Beat
just until batter is smooth. Pour into pan. Bake about 12 to 15 minutes or
until toothpick inserted into center comes out clean. Immediately invert on
towel sprinkled generously with powdered sugar. Carefully remove wax
paper. While hot, carefully roll cake and towel from narrow end. Cool on
wire rack completely. When completely cooled, unroll cake. Remove towel.
Spread filling on cake. Roll up. Refrigerate until chilled. Stir brandy into
frosting. Frost cake roll. Garnish with hazelnuts. Serves 10.
3 whole eggs
1 c. white sugar
1/3 c. water
1 t. vanilla extract
3/4 c. all-purpose unbleached flour
1/4 c. Hershey's unsweetened cocoa
1 t. baking powder
1/4 t. salt
powdered sugar
1 jar of Nutella Chocolate-hazelnut Spread
1 T. brandy or rum
3/4 c. Betty Crocker Creamy Deluxe chocolate ready-to-spread frosting
2 T. whole hazelnuts
Preheat oven to 375 degrees. Line 15 1/2 by 10 1/2 by 1 inch jelly roll
pan with waxed paper. Spray generously with no-stick cooking spray. Beat
eggs in large bowl on high speed until thick and lemon-colored, about 5
minutes. Gradually beat in sugar. Beat in water and vanilla on low speed.
Gradually beat in flour, cocoa, baking powder and salt on low speed. Beat
just until batter is smooth. Pour into pan. Bake about 12 to 15 minutes or
until toothpick inserted into center comes out clean. Immediately invert on
towel sprinkled generously with powdered sugar. Carefully remove wax
paper. While hot, carefully roll cake and towel from narrow end. Cool on
wire rack completely. When completely cooled, unroll cake. Remove towel.
Spread filling on cake. Roll up. Refrigerate until chilled. Stir brandy into
frosting. Frost cake roll. Garnish with hazelnuts. Serves 10.
Chocolate Charlotte
1 quart low fat milk
1 c. almond paste
2 packages (3 3/4 oz. each) chocolate pudding and pie filling mix
2 envelopes plain gelatin
1/2 c. brandy
1 c. whipping cream
2 packages (3 1/2 oz. each) lady fingers, split
In medium sauce pan, scald half the milk. Add rest of milk, almond paste,
and pudding mix to blender or food processor and blend until smooth. Add
to hot milk. Cook and stir until thickened. In medium bowl, add gelatin and
brandy and stir until combined. Blend into chocolate mixture. Cool but don't
chill. Whip cream until very stiff. Fold into chocolate mixture. Line 9 inch
spring form pan with lady fingers, cut side facing in. Pour chocolate mixture
into pan. Chill until firm. If desired, garnish with rosettes of whipping cream,
or toasted almonds or chocolate curls. Serves 8 to 10.
1 quart low fat milk
1 c. almond paste
2 packages (3 3/4 oz. each) chocolate pudding and pie filling mix
2 envelopes plain gelatin
1/2 c. brandy
1 c. whipping cream
2 packages (3 1/2 oz. each) lady fingers, split
In medium sauce pan, scald half the milk. Add rest of milk, almond paste,
and pudding mix to blender or food processor and blend until smooth. Add
to hot milk. Cook and stir until thickened. In medium bowl, add gelatin and
brandy and stir until combined. Blend into chocolate mixture. Cool but don't
chill. Whip cream until very stiff. Fold into chocolate mixture. Line 9 inch
spring form pan with lady fingers, cut side facing in. Pour chocolate mixture
into pan. Chill until firm. If desired, garnish with rosettes of whipping cream,
or toasted almonds or chocolate curls. Serves 8 to 10.
Almond Pumpkin Charlotte
30 single ladyfingers
2 envelopes unflavored gelatin
2/3 c. low fat milk
1/3 c. dark rum
8 eggs, whites only
2/3 c. white sugar
2 c. mashed pumpkin, canned or fresh
1 t. grated orange peel
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger, freshly grated
1/4 t. cloves, ground
1 c. whipping cream, whipped with 3 T. fructose
1/2 c. almonds, toasted, chopped
Additional whipped cream and almonds for topping
Trim the tips off of 1 end of the ladyfingers to fit the height of an 8 inch
spring form pan. Stand ladyfingers in pan with curved side against the side
of pan. Set aside. In a large saucepan, combine gelatin, soy milk, rum,
whites of 4 eggs and 1/3 c. of sugar. Stir over low heat to make a soft
custard, about 5 to 10 minutes. Remove from heat. Stir in pumpkin,
orange peel and spices. Set aside. In a medium bowl, beat the remaining
egg whites until soft peaks form. Gradually beat in remaining sugar. Gently
fold egg white mixture into pumpkin, alternating with whipped cream. Fold
in almonds. Turn into prepared lady-finger lined pan. Cover with plastic
wrap and chill at least 6 hours. When ready to serve: Place large plate over
pan. Turn pan upside down. Remove spring form. Pipe rosettes of whipped
cream around edges of dessert and on top if desired. Sprinkle additional
toasted almond pieces on top. Serves 10 to 12.
30 single ladyfingers
2 envelopes unflavored gelatin
2/3 c. low fat milk
1/3 c. dark rum
8 eggs, whites only
2/3 c. white sugar
2 c. mashed pumpkin, canned or fresh
1 t. grated orange peel
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger, freshly grated
1/4 t. cloves, ground
1 c. whipping cream, whipped with 3 T. fructose
1/2 c. almonds, toasted, chopped
Additional whipped cream and almonds for topping
Trim the tips off of 1 end of the ladyfingers to fit the height of an 8 inch
spring form pan. Stand ladyfingers in pan with curved side against the side
of pan. Set aside. In a large saucepan, combine gelatin, soy milk, rum,
whites of 4 eggs and 1/3 c. of sugar. Stir over low heat to make a soft
custard, about 5 to 10 minutes. Remove from heat. Stir in pumpkin,
orange peel and spices. Set aside. In a medium bowl, beat the remaining
egg whites until soft peaks form. Gradually beat in remaining sugar. Gently
fold egg white mixture into pumpkin, alternating with whipped cream. Fold
in almonds. Turn into prepared lady-finger lined pan. Cover with plastic
wrap and chill at least 6 hours. When ready to serve: Place large plate over
pan. Turn pan upside down. Remove spring form. Pipe rosettes of whipped
cream around edges of dessert and on top if desired. Sprinkle additional
toasted almond pieces on top. Serves 10 to 12.
Orange Shortcake
To make shortcake:
2 c. all-purpose unbleached flour
1 t. salt
4 t. baking powder
3 T. white sugar
4 t. unsalted butter
1/2 to 3/4 c. low fat milk
Preheat oven to 400 degrees. Spray one large cake pan with no-stick
cooking spray. In medium bowl, combine dry ingredients. Add butter and
work into flour mixture with hands or a fork. Add just enough milk to make
a soft dough. Place dough into cake pan. Press out to edges with your
hand or the back of a spoon. Bake about 15 minutes or until light golden.
To make filling:
6 oranges
1/2 c. white sugar
Rinse the oranges. Use peeler to remove outer rind and save for
another recipe. Cut off all the white membrane. Cut in half and then cut
into cubes of uniform size. Combine with sugar. Set aside.
To make sauce:
juice of 2 oranges
1/2 c. white sugar
In small sauce pan, over medium heat, add orange juice and sugar.
Heat and stir until hot and starting to thicken a little.
Remove shortbread from oven when done. Remove from pan and place
on serving platter. Spoon orange filling over shortcake. Pour sauce over
all. Serves 6 to 8.
To make shortcake:
2 c. all-purpose unbleached flour
1 t. salt
4 t. baking powder
3 T. white sugar
4 t. unsalted butter
1/2 to 3/4 c. low fat milk
Preheat oven to 400 degrees. Spray one large cake pan with no-stick
cooking spray. In medium bowl, combine dry ingredients. Add butter and
work into flour mixture with hands or a fork. Add just enough milk to make
a soft dough. Place dough into cake pan. Press out to edges with your
hand or the back of a spoon. Bake about 15 minutes or until light golden.
To make filling:
6 oranges
1/2 c. white sugar
Rinse the oranges. Use peeler to remove outer rind and save for
another recipe. Cut off all the white membrane. Cut in half and then cut
into cubes of uniform size. Combine with sugar. Set aside.
To make sauce:
juice of 2 oranges
1/2 c. white sugar
In small sauce pan, over medium heat, add orange juice and sugar.
Heat and stir until hot and starting to thicken a little.
Remove shortbread from oven when done. Remove from pan and place
on serving platter. Spoon orange filling over shortcake. Pour sauce over
all. Serves 6 to 8.
Fruit Cocktail Torte
1 1/2 c. all-purpose unbleached flour
1 1/2 c. white sugar
1 1/2 t. baking soda
pinch of salt
4 eggs, whites only
1 large can fruit cocktail with juice
1/2 c. pecans, chopped
1/2 c. white sugar
whipped cream
Preheat oven to 350 degrees. In large bowl, sift flour, sugar, baking soda
and salt together. Add eggs and fruit juice. Beat with electric mixer until
smooth. Fold in fruit. Pour into clean 9 inch by 13 inch baking pan. Combine
nuts and sugar and sprinkle over top. Bake 35 to 45 minutes or until golden
brown. Serve with whipped cream. Serves 12 to 14.
1 1/2 c. all-purpose unbleached flour
1 1/2 c. white sugar
1 1/2 t. baking soda
pinch of salt
4 eggs, whites only
1 large can fruit cocktail with juice
1/2 c. pecans, chopped
1/2 c. white sugar
whipped cream
Preheat oven to 350 degrees. In large bowl, sift flour, sugar, baking soda
and salt together. Add eggs and fruit juice. Beat with electric mixer until
smooth. Fold in fruit. Pour into clean 9 inch by 13 inch baking pan. Combine
nuts and sugar and sprinkle over top. Bake 35 to 45 minutes or until golden
brown. Serve with whipped cream. Serves 12 to 14.
Festive Fruitcake
2/3 c. low fat milk
2 c. miniature marshmallows
6 T. undiluted frozen orange juice concentrate
3/4 c. dates, chopped
3/4 c. dark raisins
1 c. walnuts, chopped
1 c. mixed candied fruit
1/4 c. candied cherries
4 c. graham cracker crumbs
1 t. cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
In 3 quart sauce pan, over medium heat, add milk, marshmallows and
orange juice. Stir until marshmallows melt. Reduce heat to low. Stir in
dates, raisins, walnuts and candied fruit. Allow to heat for 1 minute. Stir in
cracker crumbs and spices. Allow to heat for 1 minute. Press firmly into 5
to 6 c. ring mold or loaf pan lined with wax paper. Cover tightly.
Refrigerate for 2 days. Makes a 6 pound cake.
2/3 c. low fat milk
2 c. miniature marshmallows
6 T. undiluted frozen orange juice concentrate
3/4 c. dates, chopped
3/4 c. dark raisins
1 c. walnuts, chopped
1 c. mixed candied fruit
1/4 c. candied cherries
4 c. graham cracker crumbs
1 t. cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
In 3 quart sauce pan, over medium heat, add milk, marshmallows and
orange juice. Stir until marshmallows melt. Reduce heat to low. Stir in
dates, raisins, walnuts and candied fruit. Allow to heat for 1 minute. Stir in
cracker crumbs and spices. Allow to heat for 1 minute. Press firmly into 5
to 6 c. ring mold or loaf pan lined with wax paper. Cover tightly.
Refrigerate for 2 days. Makes a 6 pound cake.