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Recipes for...

cake.jpg
Spice Cake

Blackberry Cake
 
Apple Cake
 
Spice Cake
 
Banana Cake

BLACKBERRY CAKE
 
1 cup butter                             4 eggs
2 cups sugar                            1 tsp. soda
1 cup sour milk                        2 tsp. baking powder
1 cup blackberries                    2 tsp. cinnamon
3 cups plain flour                     2 tsp. allspice
1 tsp. salt                                2 tsp. nutmeg
 
     Cream butter and sugar.   Sift dry ingredients and add alternately with buttermilk,
to which soda has been added.  Beat well; stir in berries.  Bake at 400 degrees until done, 35 to 45 minutes.
 
 
Fresh Apple Cake
 
3 eggs
1 - 1/4 teaspoon Crisco Oil
1 teaspoon Vanilla
2 - 1/2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
4 medium tart apples (such as Granny Smith) peeled and chopped
1 cup chopped nuts
1 (6 oz.) pkg. of Butterscotch Chips
 
     In large mixing bowl, beat the eggs, oil, and vanilla.
Combine flour, sugar, baking powder, salt, baking soda, & cinnamon; 
add to the egg mixture and mix well.  Stir in apples and nuts.  Add raisins if you like.
     Pour into an ungreased 13x9x2 baking pan.  Sprinkle with the butterscotch chips.
Bake at 325 degrees for 55 to 60 minutes or until a toothpick comes out clean. 
Cool on wire rack.
 
PERFECT SPICE CAKE
 
2 & 1/4 cups sifted cake flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. ground cloves
1/16 tsp. pepper
3/4 cup Crisco
1 cup sugar
3/4 cup dark brown sugar, firmly packed
3 eggs
1 tsp. vanilla
1 cup sour milk  (1 cup milk plus 1 tsp. vinegar, stir, let set a couple of minutes)
Sea Foam Frosting (recipe follows)
 
   Sift together cake flour, baking powder, salt, cinnamon, baking soda, cloves and pepper.
   Cream together shortening and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.
   Add dry ingredients alternately with sour milk, beating well after each addition.  Pour batter into 3 greased and floured 9" round cake pans.
   Bake in 350 degree oven 25 minutes or until cakes test done.  Cool in pans on racks 10 minutes.  Remove from pans; cool on racks.
   Spread the top of one layer with Sea Foam Frosting.  Place second layer on top; spread with frosting.  Place third layer on top.  Frost sides and top with frosting.  Makes 12  servings.
 
Sea Foam Frosting:  Combine 2 egg whites, 1 & 1/2 cups brown sugar, firmly packed, 1/3 cup water and 1 tsp. vanilla in double boiler top.  Place over simmering water.  Cook for 7 minutes, beating with an electric mixer until soft peaks form.  Remove from heat.
 
 
FIRST-PRIZE BANANA CAKE                   
Glamorous with swirls of frosting and toasted coconut top
 
2 cups sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Crisco
1 & 1/2 cups sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup flaked coconut
Pecan Filling (recipe follows)
Fluffy Frosting (recipe follows)
 
   Sift together cake flour, baking soda, baking powder and salt.
   Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla; blend well.
   Add dry ingredients alternately with buttermilk, beating well after each addition.  Stir in pecans.  Pour batter into 2 greased and floured 9" round cake pans.  Sprinkle top of each with 1/2 cup coconut.
   Bake in 350 degree oven about 48 minutes or until cakes test done.  Cool in pans on racks 10 minutes.  Remove from pans;  cool on racks.
   Place first layer, coconut side down, and spread with Pecan Filling.  Top with second layer, coconut side up.  Spread with Fluffly Frosting on sides and about 1" around top edge, leaving center unfrosted.  Makes 12 servings.
 
Pecan Filling:  Combine 1/2 cup sugar, 2 tblsp. plain flour, 1/2 cup light cream and 2 tblsp. butter or regular margarine in small heavy saucepan.  Cook over medium heat, stirring constantly, until thickened.  Add 1/2 cup chopped pecans, 1/4 tsp. salt and 1 tsp. vanilla;  mix well.  Cool well.
 
Fluffy Frosting:  Combine 1 egg white, 1/4 cup shortening, 1/4 cup butter or regular margarine and 1 tsp. vanilla.  Beat until smooth and creamy.  Gradually add 2 cups sifted confectioners sugar, beating until light and fluffy.
 

BLACKBERRY CAKE
 
1 cup butter                             4 eggs
2 cups sugar                            1 tsp. soda
1 cup sour milk                        2 tsp. baking powder
1 cup blackberries                    2 tsp. cinnamon
3 cups plain flour                     2 tsp. allspice
1 tsp. salt                                2 tsp. nutmeg
 
     Cream butter and sugar.   Sift dry ingredients and add alternately with buttermilk,
to which soda has been added.  Beat well; stir in berries.  Bake at 400 degrees until done, 35 to 45 minutes.
 
 
Fresh Apple Cake
 
3 eggs
1 - 1/4 teaspoon Crisco Oil
1 teaspoon Vanilla
2 - 1/2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
4 medium tart apples (such as Granny Smith) peeled and chopped
1 cup chopped nuts
1 (6 oz.) pkg. of Butterchip Chips
 
     In large mixing bowl, beat the eggs, oil, and vanilla.
Combine flour, sugar, baking powder, salt, baking soda, & cinnamon; 
add to the egg mixture and mix well.  Stir in apples and nuts.  Add raisins if you like.
     Pour into an ungreased 13x9x2 baking pan.  Sprinkle with the butterscotch chips.
Bake at 325 degrees for 55 to 60 minutes or until a toothpick comes out clean. 
Cool on wire rack.
 
PERFECT SPICE CAKE
 
2 & 1/4 cups sifted cake flour
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. ground cloves
1/16 tsp. pepper
3/4 cup Crisco
1 cup sugar
3/4 cup dark brown sugar, firmly packed
3 eggs
1 tsp. vanilla
1 cup sour milk  (1 cup milk plus 1 tsp. vinegar, stir, let set a couple of minutes)
Sea Foam Frosting (recipe follows)
 
   Sift together cake flour, baking powder, salt, cinnamon, baking soda, cloves and pepper.
   Cream together shortening and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.
   Add dry ingredients alternately with sour milk, beating well after each addition.  Pour batter into 3 greased and floured 9" round cake pans.
   Bake in 350 degree oven 25 minutes or until cakes test done.  Cool in pans on racks 10 minutes.  Remove from pans; cool on racks.
   Spread the top of one layer with Sea Foam Frosting.  Place second layer on top; spread with frosting.  Place third layer on top.  Frost sides and top with frosting.  Makes 12  servings.
 
Sea Foam Frosting:  Combine 2 egg whites, 1 & 1/2 cups brown sugar, firmly packed, 1/3 cup water and 1 tsp. vanilla in double boiler top.  Place over simmering water.  Cook for 7 minutes, beating with an electric mixer until soft peaks form.  Remove from heat.
 
 
FIRST-PRIZE BANANA CAKE                   
Glamorous with swirls of frosting and toasted coconut top
 
2 cups sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Crisco
1 & 1/2 cups sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup flaked coconut
Pecan Filling (recipe follows)
Fluffy Frosting (recipe follows)
 
   Sift together cake flour, baking soda, baking powder and salt.
   Cream together shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla; blend well.
   Add dry ingredients alternately with buttermilk, beating well after each addition.  Stir in pecans.  Pour batter into 2 greased and floured 9" round cake pans.  Sprinkle top of each with 1/2 cup coconut.
   Bake in 350 degree oven about 48 minutes or until cakes test done.  Cool in pans on racks 10 minutes.  Remove from pans;  cool on racks.
   Place first layer, coconut side down, and spread with Pecan Filling.  Top with second layer, coconut side up.  Spread with Fluffly Frosting on sides and about 1" around top edge, leaving center unfrosted.  Makes 12 servings.
 
Pecan Filling:  Combine 1/2 cup sugar, 2 tblsp. plain flour, 1/2 cup light cream and 2 tblsp. butter or regular margarine in small heavy saucepan.  Cook over medium heat, stirring constantly, until thickened.  Add 1/2 cup chopped pecans, 1/4 tsp. salt and 1 tsp. vanilla;  mix well.  Cool well.
 
Fluffy Frosting:  Combine 1 egg white, 1/4 cup shortening, 1/4 cup butter or regular margarine and 1 tsp. vanilla.  Beat until smooth and creamy.  Gradually add 2 cups sifted confectioners sugar, beating until light and fluffy.