Fruit Cocktail Cake

Cake:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
2 large eggs, beaten
1 undrained can (15 ounces, may be 14 1/2 ounces) fruit cocktail in heavy syrup
2 teaspoons vanilla extract

Glaze:
1 cup granulated sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.

In small bowl combine brown sugar and walnuts; set aside.

In large bowl combine flour, the 1 1/2 cups granulated sugar and baking soda.

In another bowl combine eggs, undrained fruit cocktail and 2 teaspoons vanilla extract. Add to flour mixture, stirring just until combined.

Spread in prepared pan. Sprinkle with walnut mixture.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, in small saucepan combine the 1 cup of granulated sugar, evaporated milk, and butter. Bring to a boil, stirring occasionally. Stir in the 1 teaspoon of vanilla extract. Slowly pour over warm cake.

Cool completely. Better if let sit overnight.

Cooking with Brown Sugar: 51 Recipes


Brownie Cupcakes

Frosting:
4 ounces cream cheese, softened
1/2 stick ( 4 tablespoons ) butter, softened
2 cups confectioners’ sugar

Cupcakes:
1 stick ( 1/2 cup ) butter, softened
4 ounces semisweet baking chocolate, chopped
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder

Garnish: 12 fresh raspberries

Heat oven to 325 degrees F. Line 12 regular-size muffin cups with paper or foil liners.

Frosting:Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa, and baking powder just to blend. Pour into muffin cups.

Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

Spoon frosting into a large ziptop bag, snip 1/2-inch off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

Yield 12 cupcakes.

Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

French Vanilla Breakfast Cake

1 (18.25 ounce) box cake mix (butter)
1 package instant French vanilla pudding
3/4 cup water
3/4 cup vegetable oil
1/2 cup nuts
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 cup granulated sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Mix cake mix, vanilla pudding, water and oil. Add eggs, vanilla extract and butter extract. Beat 8 minutes at high speed.

Put 1/4 cup nuts in bottom of Bundt pan, then sprinkle with the sugar and cinnamon. Layer cake mix and cinnamon and nuts, topping with nuts.

Bake for 45 to 50 minutes.


Nordic Ware Pro Form Anniversary Cake Pan, 12 Cup

Quick-and-Easy Streusel Cake

1 pkg. (2-layer size) yellow cake mix
3 eggs
1/3 cup oil
1-1/3 cups orange juice
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/2 cup Post Honey Bunches of Oats with Almonds Cereal
1/2 cup chopped dried cherries

Preheat oven to 350°F.

Beat cake mix with eggs, oil and orange juice with electric mixer on medium speed until well blended.

Pour into greased 13×9-in. baking pan.

Mix brown sugar and cinnamon in medium bowl. Stir in cereal and dried fruit; sprinkle evenly over batter in pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.


Cooking with Brown Sugar: 51 Recipes

Jacques Pépin’s Favorite Pound Cake

2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour

Preheat the oven to 325° F. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.

In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.

Yields: One 10-by-5-inch loaf


Tosnail Eco-friendly 10 X 5 X 3 Inch Silicone Bread Mold and Loaf Pan, Set of 2

Coconut Cake with Lemon Curd

Cake:
6 large eggs, separated
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 3/4 cups granulated white sugar, divided
1 teaspoon pure vanilla extract
1 1/2 cups buttermilk
1/4 cup canned coconut cream (Coco Lopez is a popular brand) (optional)
1/2 teaspoon cream of tartar

Lemon Curd:
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces

Frosting:
2 large egg whites
1 1/2 cups granulated white sugar
1/4 cup cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Garnish:
2 cups sweetened shredded or flaked coconut

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

The lemon curd will continue to thicken as it cools.

Cover immediately (so a skin doesn’t form) and refrigerate until cold.

The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two – 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside.

Coconut Cake: While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a small bowl whisk together the buttermilk and coconut cream (if using).

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and 2 tablespoons of coconut.

Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut.

Cover and refrigerate the cake until serving time.

Makes one – 9 inch layer cake.


Sterilite Cake Server, White

Fresh Fruit Coffee Cake

1-1/2 cups unbleached sifted flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
1/4 cup fresh fruit diced of choice

Topping:
5 tablespoons sugar
2 tablespoons butter (softened)
1-1/2 teaspoons cinnamon

Heat oven to 350.

Sift flour with sugar, baking powder, soda and salt.

In separate bowl, beat together eggs, sour cream and vanilla. Add to flour mixture and beat until smooth.

Spread in oiled 9×9″ baking pan. Dot with fresh fruit.

Mix topping ingredients together until mixture resembles cornmeal. Sprinkle over batter.

Bake for 35 minutes but keep an eye on it, do the toothpick test. Coffee cake is done when toothpick inserted in center comes out clean.


Wilton Recipe Right Square Non-Stick Covered Brownie Pan Multipack, 9 in. x 9 in. (2-Pack)

Danish Apple Walnut Cake

4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped walnuts

Combine apples and sugar and set aside.

Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts.

Bake at 350 in 13×9″ pan for 1 hr. Top with 10x sugar or whipped cream.


Cooking with Walnuts: 51 Recipes using Walnuts

Chocolate Madeleines

3/4 cup flour
4 eggs
1/2 cup unsweetened cocoa
1 cup sugar
butter for buttering tins
pinch of salt
12 tablespoons butter, melted and cooled
syrup or powdered sugar for topping

Combine flour, cocoa and salt.

Beat together eggs and sugar until thick. Fold in flour and then melted butter.

Refrigerate at least 1 hour (or up to 3 days).

Generously butter the madeleine tins and refrigerate tin until butter is firm.

Pre heat oven to 425 degrees. Spoon batter into tins, filling each between half and three quarters full. Bake until firm and puffed, about 7 minutes.

Remove from tins immediately and repeat from the buttering stage until all of the batter is used.

Top with either chocolate syrup or powdered sugar.

Yields about 4 dozen.


Mrs. Anderson’s Baking Nonstick 12-Cup Madeleine Pan, Tinned Steel, 15.75-Inches x 8-Inches


Summer Blueberry Buckle

Cake:
2 cups and 1-2 tablespoons of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon

Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside.

Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan. Serve with whipped cream.


Gabkey 8 inch circular Springform interlocking and leak-proof seal carbon Cake Pan