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By: BrendaMTaylor (offline) on Saturday, January 16 2010 @ 04:29 PM EST (Read 3708 times)  
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Who doesn't love a fresh homemade cake. Post your layered cake, bundt and rolled cake recipes here...


OutOld Forum - Cakes


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By: BrendaMTaylor (offline) on Thursday, January 21 2010 @ 01:28 AM EST  
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Old-Fashioned Gingerbread

Adapted from MelindaLee

MAKES ONE 9-INCH SQUARE PAN OF GINGERBREAD

2 cups, all-purpose flour
1 teaspoon, baking soda
1 1/2 teaspoons, ground ginger
1 teaspoon, ground cinnamon
1/4 teaspoon, ground cloves
1/2 teaspoon, salt
1 stick (8 tablespoons), unsalted butter - softened
3/4 cup, packed light brown sugar
2 large eggs
1/2 cup, molasses
2/3 cup, hot water



Place the oven rack in the middle of the oven and preheat the oven to 350 degrees. Butter a 9-inch square baking pan.

Sift together into a bowl the flour, baking soda, spices, and salt.

In a large bowl with an electric mixer, beat together the butter and brown sugar at medium-high speed until the mixture becomes fluffy - 3 to 5 minutes. Add the eggs one at a time, beating well after each addition, then beat in the molasses . Reduce the mixer speed to low and beat in the flour mixture, then add the hot water and continue mixing until the batter is smooth - about 1 minute.

Pour the batter into the buttered baking pan. Bake until a wooden pick or skewer inserted in center of cake comes out clean - 35 to 40 minutes. Cool the gingerbread in its pan on a rack for about 20 minutes and serve warm.


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By: BrendaMTaylor (offline) on Thursday, January 28 2010 @ 08:29 PM EST  
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Cinnamon Apple Coffee Cake

Ingredients

1 package (9 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
2 medium tart apples, peeled and shredded
1/2 cup sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon

Directions

In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour half into a greased 8-in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples. Top with remaining batter and sugar mixture.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.


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By: BrendaMTaylor (offline) on Sunday, January 31 2010 @ 10:56 PM EST  
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Hot Milk Cake

Ingredients

3 eggs
1 cup sugar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk (2 1/2 minutes in microwave at HIGH)
2 tablespoons butter

Directions

Heat the milk until it's boiling (2 1/2 minutes in microwave at HIGH). Add the butter. Set aside.

In another bowl, beat the eggs and add the sugar in small quantities.

In a bowl, sift the flour, baking powder, salt and add to egg mixture.

Pour the hot milk to the egg mixture-flour and add the vanilla. With a mixer, mix well until smooth.

Pour the batter in an ungreased tubular pan.

Cook in the oven at 350 F for 45-50 minutes until golden.

Frost with your favorite icing...


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By: BrendaMTaylor (offline) on Friday, March 19 2010 @ 01:12 AM EDT  
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Pumpkin Carrot Cupcakes

from Meals.com e-newsletter

1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups packed brown sugar
1/2 cup vegetable oil
3 teaspoons grated orange peel, divided
1 can (15 ounces) LIBBY'SŪ 100% Pure Pumpkin
4 large eggs
2 cups grated carrots
3/4 cup golden raisins


Frosting

4 ounces light cream cheese
1 tablespoon butter, softened
1 1/2 cups powdered sugar, sifted
Candied orange peel for garnish (optional)


Directions

PREHEAT oven to 350° F. Paper-line 24 muffin cups.

COMBINE whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

BEAT cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.


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By: BrendaMTaylor (offline) on Thursday, November 18 2010 @ 07:02 PM EST  
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Pecan Pie Cake
from Southern Living

Ingredients

3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie Filling

Preparation

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cakepans; shake to coat bottoms and sides of pans.

Beat 1/2 cup butter and shorteningat medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.

Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not overmix.) Pour batter into prepared pans.

Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops andsides of layers with corn syrup, and cool completely.

Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Pecan Pie Filling

Ingredients

1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Preparation

Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Note: To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).



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By: BrendaMTaylor (offline) on Friday, November 19 2010 @ 02:52 AM EST  
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Pumpkin-Pecan-Cranberry Upside Down Cake

Serves 8-10

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat the oven to 350 degrees . Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree, and oil.

Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with ice cream or fresh whipped cream.


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By: BrendaMTaylor (offline) on Monday, December 06 2010 @ 12:46 AM EST  
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Pepsi Cake

Ingredients

2 cups flour
2 cups sugar
1 tsp. salt
2 tbsp. cocoa
1 tsp. baking soda
1 cup butter
1 cup Pepsi Cola
1/2 cup buttermilk
1 1/2 cups miniature marshmallows
2 eggs, beaten

Directions

Combine flour, sugar, salt, cocoa and baking soda. In small saucepan, bring butter and Pepsi Cola to a boil.

Add dry ingredients to mixture and then add buttermilk, eggs, and marshmallows to reach a thin batter.

Bake in 9x12 inch baking pan at 350 degrees for about 45 to 60 minutes or until a toothpick comes out clean.

Topping for Pepsi cake:

1/2 cup (1 stick) butter
6 tbsp. Pepsi Cola
1 cup chopped nuts
1 tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla

Combine butter, cocoa and Pepsi in a small saucepan and bring to a boil. Pour over sugar and mix well. Add nuts and vanilla and pour over cake while still hot.


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