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Recently at our church, in Scandia, we had a contest featuring homebaked cakes. The participants were members of various committees that serve the congregation, with each committee or circle submitting a different kind of cake. Cakes were judged by a panel of five judges, then cut into small and larger pieces and sold to members of the congregation during the coffee hour.

Whole cakes could be purchased as well and guess what's in my freezer! What a time trying to decide which had the best flavor, texture, appearance, etc. for a particular kind of cake. When the coffee people were through eating their choice of cake, everyone had a chance to vote for their favorite. The cake that was judged "grand champion" was also the cake that the group voted for. It is a delicious cake and today I have recipes for the winners.

Grand Champion . . .

ORANGE CARROT CAKE

4 medium carrots, peeled, sliced about 3/4-inch thick (2 c.)

3 eggs

1-11 oz. can mandarin oranges, undrained

3 c. flour

2 c. sugar (I used 1-1/2 c. sugar and 1/2 c. Splenda.)*

1 c. flaked coconut

2-1/2 t. baking soda

1-1/2 t. cinnamon

1 t. salt

1-1/4 c. canola or vegetable oil

2 t. vanilla

Put carrots, eggs and oranges into a food processor or blender. If using a blender, only put half of the amount in at one time, run until carrots are just tiny bits, about 1/8-inch pieces.

In a large mixing bowl, combine rest of ingredients, except oil and vanilla. Add carrot mixture, oil and vanilla. Beat with mixer 2 minutes at high speed. (If you have a high-powered mixer, use medium speed.)

Pour batter into greased 9x13 inch pan. Bake at 350 degrees, 45-55 minutes, testing with a toothpick to be sure it's done. (Mine was done at 50 minutes.) Serves 15-18.

*Do not use a sweetener that is not for baking.

FROSTING

1-8 oz. package cream cheese, softened

2 T. butter, softened

1 t. vanilla

3 c. powdered sugar

3/4 to 1 c. chopped nuts

In a medium bowl, combine first four ingredients, beating until smooth. If frosting is too "loose," add more powdered sugar.

Spread on cake. Sprinkle with nuts evenly over frosting.

NOTE: I found that it was too much frosting to compliment the cake. I saved the rest to spread on graham crackers when the kids come. Also, this cake keeps very well, several days in fact, if you keep it in the fridge.

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First place winner . . .

I can hear you saying "rootbeer?"

ROOTBEER BUNDT CAKE

1 regular size yellow cake mix (Pillsbury moist supreme was used.)

1-12 oz. can rootbeer (not diet), saving 3 T. for glaze

1/4 c. canola or vegetable oil

3 eggs, slightly beaten

In medium bowl, combine all ingredients on low, beating until smooth.

Pour into greased and lightly floured 10-inch bundt pan. Bake at 350 degrees 35-40 minutes, testing with a toothpick to be sure it's done. Cool cake 15 minutes before inverting onto wire rack. Cool completely.

GLAZE

1/2 c. powdered sugar

3 T. rootbeer

additional powdered sugar

Poke holes in cooled cake with skewer at 2-inch intervals. Pour glaze evenly over cake. Let dry. Sprinkle lightly with powdered sugar. Makes 12-15 servings. Top with dollop of whipped cream or a scoop of ice cream.

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Second place winner . . .

GREEN CAKE

(otherwise known as pistachio pudding cake)

1 regular size package yellow or white cake mix

1 small package instant pistachio pudding mix

3 eggs

3/4 c. canola or vegetable oil

1 c. water

1 t. vanilla

green food coloring

Combine all ingredients in mixing bowl. Beat on low to combine; beat on medium for 2 minutes.

Bake at 350 degrees for 35 minutes.

NOTE: Add food coloring sparingly for a light green color or add as much as you want for the shade of green you like.

FROSTING

1 small package instant pistachio pudding mix

1 c. milk

2 c. whipped topping

green food coloring

Mix pudding and milk until thickened. Let sit a few minutes. Fold in whipped topping, add food coloring making frosting a bit darker than the cake.

Spread over cake; refrigerate. Makes 12-15 servings.

NOTE: This would be a great cake to make for St. Patrick's Day. Save the recipe.

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Third place winner . . .

APRICOT BUNDT CAKE

1 regular size yellow cake mix

1 can (1 lb. 1 oz.) apricot halves, undrained

3 eggs

Combine all ingredients in mixing bowl. Beat 2 minutes. Pour into greased and lightly floured 10-inch bundt pan. Bake at 350 degrees, 45-50 minutes. Cool 15 minutes. Turn out into wire rack. Cool completely. Makes 12-15 servings.

GLAZE

Heat a jar of apricot preserves until just melted. When cake is cooled, brush over top of cake and down sides of cake.

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Thought for today: For Valentine's Day -- love, honor and negotiate!

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