December 11, 2014 at 12:33 p.m.

Looking into the cake file

Looking into the cake file
Looking into the cake file

Now that the Thanksgiving holiday is over, perhaps you’ve had enough of the different kinds of pies served. I decided to look in my “cake file” and found different kinds of cakes you might like to try. Something that is different from chocolate, white or yellow cake, often made from a box mix. I’m not against using a box mix that can be put in the oven in matter of minutes but if you have the time, make a “from scratch” cake. Some recipes start with a box mix with other ingredients added to the batter making it an “almost from scratch” cake. I often cut a bit of the cake from the corner to test it. Bud will say, “I see we’ve had a mouse in the house again who’s been checking out the cake.” I always agree with him.

Let’s try some different kinds of cake today. Perhaps you’ve made one of these cakes before. Make one again.

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FRUIT COCKTAIL CAKE
Cake:
1-16 oz. can fruit cocktail in heavy syrup
1 c. pecans, coarsely chopped, divided
2 eggs
2-1/4 c. sugar, divided
2 T. oil
2 c. self rising flour*

Topping:
1/2 c. (one stick) butter or margarine
1/2 c. evaporate milk (most of a five ounce can)
3/4 c. flaked coconut
1 t. vanilla

Drain fruit cocktail, saving liquid; set both aside. Toast pecans in an ungreased frying pan over low heat, stirring occasionally, about seven minutes or until they are fragrant and beginning to color, set aside. In a large mixing bowl, cream together eggs, 1-1/2 c. sugar and the oil. Beat in self rising flour, alternating with the fruit cocktail liquid. Stir in fruit and half of the chopped pecans. Pour batter into a lightly greased 9x13 inch baking pan.

Bake on the middle rack of oven at 300 degrees for 40-45 minutes until sides of cake just begin to shrink away from the pan and a toothpick inserted in the center comes out with moist crumbs instead of wet batter. (This is a very moist cake, don’t bake it until the toothpicks come out dry, by then the edge will be burned.)

Meanwhile, in a saucepan, combine butter, evaporated milk, remaining 3/4 c. sugar, coconut and rest of pecans. Over medium heat, bring to a boil, stirring often, and boil two minutes. Allow to cool slightly, stir in vanilla. While cake is warm, pierce it all over with a fork. Pouring topping slowly over cake, spreading to cover. Serve warm or cold. Makes 16-20 servings.

* Note: To make self rising flour from all purpose flour, combine two cups all purpose flour, 1 t. each, baking powder, salt and baking soda; mix well. You might want to clip the equivalents for self rising flour in other recipes.

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COCA COLA CAKE
2 c. each, flour and sugar
1 c. butter or margarine
2 T. unsweetened cocoa
1 c. cola
1/2 c. buttermilk
2 beaten eggs
1 t. each, baking soda and vanilla
1-1/2 c. mini marshmallows

Frosting:
2 T. each, butter and unsweetened cocoa
7 T. cola
2 c. powdered sugar
1/2 c. coarsely chopped pecans

Combine flour and sugar in large bowl; set aside. In a saucepan, melt butter, stir in coca and cola. Heat to boiling, stirring. Cool slightly; pour over flour and sugar, mixing until well blended. Add buttermilk, eggs, baking soda and vanilla; mix well. Stir in marshmallows. Pour into greased and floured 9x13 inch baking pan. Bake at 350 degrees for 40 minutes. Cool completely.
For frosting, in a saucepan, combine first three ingredients; heat over medium-high heat until boiling, stirring constantly. Put sugar in a medium bowl; add cocoa mixture, mix well. Stir in pecans. Spread frosting over cake. Makes 20 servings.

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SPICY TOMATO SOUP CAKE
2 c. flour
1 T. baking powder
1-1/2 t. cinnamon
1 t. ginger
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
1/8 t. cloves
1-1/3 c. sugar
4 T. (1/2 stick) margarine
1 can tomato soup, undiluted
2 large egg whites
1 t. vanilla
1/4 c. water

In a medium bowl, combine first eight ingredients. In a large bowl, with mixer at high speed, beat sugar and margarine until well mixed, about two minutes, scraping bowl often with rubber spatula. Reduce speed to low, beat in soup, egg whites, vanilla and water. With mixer at low speed, gradually add flour mixture and beat just until blended.

Pour batter into sprayed 9x13 inch baking pan; spread evenly. Bake at 350 degrees for 30 minutes or until toothpick inserted in the center comes out clean. Cool cake on wire rack. When cool, sprinkle lightly with powdered sugar. Makes 16 servings.
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YOGURT LEMON NUT CAKE
3 t. grate lemon peel, divided
1 c. plus 2 T. sugar, divided
1/2 c. chopped walnuts
1 c. butter or margarine, softened
4 eggs
1-1/2 t. vanilla
2-1/4 c. flour
1/2 t. salt
1 t. each, baking powder and baking soda
1 c. plain or lemon yogurt

Glaze:
1/4 c. each, lemon juice and sugar

In a small bowl, combine 1 t. lemon peel, walnuts and 2 T. sugar; set aside. In a large mixing bowl, cream butter and remaining 1 c. sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining 2 T. lemon peel and vanilla. In a medium bowl, combine flour, salt, baking powder and baking soda. With mixer at low speed, add dry ingredients alternately with yogurt, beginning and ending with dry ingredients. Spready evenly into pan. Sprinkle lemon walnut mixture over batter. Bake in a greased or sprayed 9x13 inch baking pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes.
Glaze: In a small saucepan, combine lemon juice and sugar. Heat over medium-high heat until mixture boils, stirring constantly until sugar dissolves. Cool about 10 minutes. Pour glaze slowly over warm cake. Makes 20-24 servings
Note: If you don’t have lemon peel, purchase a cellophane packet of dried lemon peel in the produce department. It’s much fresher than in the little container. Use one teaspoon rather than three teaspoons fresh.

Thought for the Day: The fireside is the tulip bed of a winter day. (If you don’t have a fireside, let the tulips sleep until spring.)

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