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Posts tagged ‘cakes’

Pumpkin Pecan Cake

Pumpkin Pecan Cake

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (15 -16 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup water
3 eggs
2 teaspoons pumpkin pie spice
1/2 cup pecans, chopped

Spice Glaze

2 cups powdered sugar, sifted
1 tablespoon butter, softened
1/2 teaspoon pumpkin pie spice
2 -4 tablespoons milk

1. Heat oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

2. In a large mixing bowl, combine all ingredients except nuts. Mix on medium speed 2 minutes. Increase speed to medium-high; mix 3 minutes. Stir in nuts. Spoon batter into prepared pan.

3. Bake at 325 degrees for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with galze.

4. Spice Glaze: In medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency; mix until smooth. Drizzle over cooled cake.

From Bundt Classics by Nordic Ware ( Dorothy Dalquist )

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Paula Deen’s Grandgirl’s Fresh Apple Cake from Georgia Recipe

Grandgirl’s Fresh Apple Cake from Georgia Recipe courtesy Paula Deen

Cake:

Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:

1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yield: 16 to 20 servings

Banana Cake with Quick Caramel Frosting

Today is Freeezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

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Freezer Food Friday

Banana Cake with Quick Caramel Frosting
Servings: Over 8
Cook Time: 30-60 min

You can store this cake, covered in plastic wrap, at room
temperature for up to one week. Or you can freeze it in aluminum
foil, for up to six months. Thaw the cake overnight on the
counter before serving.

Cake

Solid vegetable shortening, for greasing the pans
flour, for dusting the pans
1 package plain yellow cake mix, (18.25 ounces)
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
2 medium-size ripe bananas, peeled & mashed (about one cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons crème de banane liquer (optional)
1 cup pecans, chopped toasted (optional for topping frosting)

Quick Caramel Frosting

8 tablespoons butter (one stick)
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 whole milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to
350 degrees. Lightly grease two 9-inch round cake pans with solid
vegetable shortening then dust with flour. Shake out the excess
flour. Set pans aside.

Place the cake mix, brown sugar, and cinnamon in a large mixing
bowl. Add the mashed bananas, water, oil, eggs and crème de
banane liqueur (if desired). Blend with an electric mixer on low
speed for one minute. Stop the machine and scrape down the sides
of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat for two minutes more, scraping the sides down
again if needed. The batter should look well blended and the
bananas should be well pureed. Divide the batter between the
prepared pans. Place the pans in the oven side by side.

Bake the cakes until they are lightly browned and a toothpick
inserted in the center of each layer comes out clean, 30 to 32
minutes. Remove the pans from the oven and place them on wire
racks to cool for ten minutes. Run a dinner knife around the edge
of each layer and invert each onto another rack so that the cakes
are right side up. Allow them to cool completely 30 minutes more.

Prepare the Quick Caramel Frosting (ingredients and recipe
below). This will take only 5 to 10 minutes; therefore, time the
frosting preparation so that the cake has cooled enough and is
ready to frost.

When the cake layers are cool, transfer one layer, right side up,
to a serving platter. Frost the top of the layer with the warm
frosting, working quickly because it will firm up as it cools.
While the frosting is still warm, you may want to sprinkle
toasted pecans on top of the cake so that they cling to the
frosting. . Place the second layer, right side up, on top of the
first layer and frost the top and sides of the cake, making sure
to work quickly with clean, smooth strokes. Let the cake cool at
least one hour for easier serving.

Quick Caramel Frosting
Place the butter and the brown sugars in a medium-size heavy
saucepan over medium heat. Stir and cook until the mixture comes
to a boil, about two minutes. Add the milk, stir and bring the
mixture back to a boil, then remove the pan from the heat. Add
the confectioners’ sugar and vanilla. Beat with a wooden spoon
until the frosting is smooth.

Use immediately (while still warm) to frost the cake of your
choice or the frosting will harden. If it does harden while you
are frosting the cake, simply place the pan back over low heat
and stir until the frosting softens up.

The Cake Mix Doctor, c. 2000

Fresh Apple Cake from Gooseberry Patch

I made this cake this week for our Sunday School Class. I think the baking time is wrong.  I only cooked it for about 55 minutes. I did not frost it because the cake is so moist, it did not need the frosting in my opinion. This was  a big hit in class and at home.

 

Fresh Apple Cake

Enjoy this recipe from Gooseberry Patch’s:  Our Favorite Harvest Recipes

5 baking apples, cored, peeled and sliced
2 t. cinnamon
2-1/2 c. plus 5 T. sugar, divided
3 c. all-purpose flour
1/2 t. salt
4 eggs, beaten
1 c. oil
2 t. vanilla extract
1/3 c. orange juice
1-1/2 t. baking powder
1-1/2 t. baking soda

Toss apples with cinnamon and 5 tablespoons sugar; set aside. Mix remaining ingredients together; blend well. Pour 1/3 of the batter into a greased and floured 10″ tube pan; layer with half of the apples. Repeat layers and pour remaining batter on top. Bake at 350 degrees for 1-1/2 to 1-3/4 hours, or until a toothpick inserted in the center removes clean. Cool on a wire rack for 10 minutes; invert tube pan and remove to cool completely. Frost with Brown Sugar Icing. Serves 12 to 15.

Brown Sugar Icing:

1/2 c. shortening
1 c. brown sugar, packed
1/4 c. milk
2 c. powdered sugar
Combine all ingredients and blend until smooth.

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