Lemon Pound Cake

Ingredients

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• 1/2 cup shortening, room temperature
• 5 large eggs
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, zested

Directions

1. Preheat oven to 350F
2. Spray or butter and flour 2 loaf pans or one large Bundt pan.
3. Sift flour, baking powder and salt into medium bowl.  Set aside.
4. Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.
5. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
6. Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

Continue reading →

Easy Rum Cake

Cake

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix

Glaze

• 1/2 cup butter
• 1/8 cup water
• 1/2 cup white sugar
• 1/4 cup rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Continue reading →

Mini Pineapple Upside Down Cakes

Cake Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

• 1/4 cup butter (1/2 stick or 4 Tbsp)
• 2/3 C brown sugar
• 1-can pineapple rings
• 6-maraschino cherries

Directions: 

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  

In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.  

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

This is the hard part...waiting for warm cakes to finish baking.  

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  

Place wire rack of cakes on sheet tray to cool.  

Now it's time to Enjoy!   

Continue reading →

Chocolate Chip Cake

Ingredients:

For cake:

• 1 pkg Betty Crocker Super Moist Cake Mix, Yellow
• 1 cup of water
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup of chocolate chips

Frosting:

• 1/2 stick of butter
• 3/4 box of powder sugar (add more if needed)
• 1 Tbs. milk
• 1 tsp. vanilla
• 1 cup of chocolate chips melted

Directions:

1. Preheat oven to 350 degrees. Grease 2 round baking pans. Or grease the sides and use parchment paper.
2. In a large bowl, beat cake mix, water, oil and eggs on low for 30 seconds, then on medium for 2 minutes. Fold in chocolate chips.
3. Pour batter into grease baking pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
4. Cool cake pans for 1/2 hour.
5. For frosting, combine all ingredients and blend until it makes a nice thick frosting. You may need to add more powdered sugar if it's too running, or more milk if it's too thick.
6. Once your cakes are cooled. Place them on a cake dish. Spread the frosting on the bottom layer, then add the other cake. Spread the rest of your frosting and decorate as desired.

Continue reading →

Healthy Oatmeal Cake

Ingredients
Cake

• 1½ cups hot water
• 1 cup old fashioned oatmeal
• 1 cup brown sugar
• 1 cup white sugar
• ½ cup butter, at room temperature
• 2 eggs
• 1⅓ cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

Topping

• ½ cup butter
• 1 cup brown sugar
• 1 tablespoon milk
• 1 cup coconut

Directions

1. Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
3. Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
4. For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Serves: 16 servings

Continue reading →

Toasted Coconut Pound Cake

Ingredients

• 3/4 cup unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 cup plus 2 tablespoons buttermilk, divided
• 1 1/2 cups sweetened shredded coconut, toasted, divided
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
   
2. Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
   
3. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Continue reading →

German Chocolate Cake (My Favorite)

Ingredients

• 1 (18.25 ounce) package Pillsbury® German Chocolate Cake 
• 1 cup water 
• 3 eggs plus 
• 1 egg yolk 
• 1/2 cup  Pure Vegetable Oil
• 1 (14 ounce) can Sweetened Condensed Milk 
• 3 tablespoons butter or margarine 
• 1/3 cup chopped pecans 
• 1/3 cup flaked coconut 
• 1 teaspoon vanilla extract 

Directions

1. Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
2. Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
3. In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Continue reading →

No-Bake Birthday Cake Truffles

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 cups yellow cake mix
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup rainbow sprinkles
• 3 cups (16 oz) white chocolate melting wafers or candy melts
• Rainbow nonpareils (small round sprinkles)

Directions

1. Pasteurize flour: Place flour in a microwave safe bowl and microwave for about 1 minute and 15 seconds, stirring every 30 seconds, until the flour reaches an internal temperature of 160 degrees F. This method will kill any bacteria. Let flour cool to room temperature.
2. In a food processor, combine flour yellow cake mix, sugar, butter and vanilla extract. Blend until a firm dough forms and there are no lumps left.
3. Remove dough from food processor and into a medium bowl. With a large spoon stir in rainbow sprinkles. Roll dough into 1-inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
4. While dough is chilling, melt white chocolate in a double boiler, or in the microwave in 30 second increments, stirring each time.  Dip truffle balls in melted white chocolate using toothpicks or a fork. Return to wax paper and immediately sprinkle the tops with rainbow nonpareils.
5. Let truffles coating harden in the fridge for 20 minutes. Store in an airtight container for up to a week.

Continue reading →

Chocolate-Zucchini Cakes with Walnuts

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup sugar
• 1 large egg
• 24 walnut halves
• 1 cup all-purpose flour
• 1 cup finely grated zucchini (from 1 medium zucchini)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup (3 ounces) bittersweet chocolate, chopped, or chocolate chips
• 3 tablespoons sour cream
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• Nonstick cooking spray

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
2. Spray 2 mini muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.

Continue reading →

Lemon Tea Cakes

INGREDIENTS

• 1-1/2 cups butter, softened

• 1 package (8 ounces) cream cheese, softened

• 2-1/4 cups sugar

• 6 eggs

• 3 tablespoons lemon juice

• 2 teaspoons lemon extract

• 1 teaspoon vanilla extract

• 1-1/2 teaspoons grated lemon peel

• 3 cups all-purpose flour

GLAZE

• 5-1/4 cups confectioners' sugar

• 1/2 cup plus 3 tablespoons 2% milk

• 3-1/2 teaspoons lemon extract

DIRECTIONS

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat just until moistened.
   
2. Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
   
3. In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Yield: 8-1/2 dozen

Continue reading →

Orange Loaf Cake

Ingredients:

• 2 Large Oranges
• 300g (10.6oz) Plain Flour
• 150g (5.3oz) Caster Sugar
• 80g (2.8oz) Butter
• Orange zest (optional)
• 2 Small-Medium Eggs
• 3 Teaspoons Baking Powder

Directions:

1. In a large bowl whisk the eggs with sugar until smooth and pale.
2. Add orange zest (from 1/2 orange), freshly squeezed juice from 2 oranges and softened butter. Mix.
3. Sift in the flour and baking powder (mix these two ingredients beforehand) and mix using electric mixer.
4. Pour the batter into a loaf tin lined with baking paper.
5. Bake in a preheated oven (190⁰C for 1 hour or until an inserted skewer comes out clean).
6. When ready, take out from the oven and let it cool down a bit before transferring onto a wired rack to cool completely.
7. Serve with butter, jam or honey and your favorite cup of tea/coffee.

Continue reading →

Mini-Carrot Cakes

Ingredients

• 2 cups flour
• 1/2 tablespoon baking soda
• 1/2 tablespoon cinnamon
• 1/2 teaspoon fine salt
• 3 organic brown eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk, room temperature
• 1 3/4 cups fine sugar
• 1/2 tablespoon high-quality vanilla extract
• 1 cup chopped pineapple, drained
• 1 1/4 cups shredded carrots
• 1/2 cup shredded sweetened coconut
• 3/4 cup golden raisins
• 1/2 cup chopped walnuts, plus extra for garnish
• 1 recipe Cream Cheese Frosting, recipe follows

Cream Cheese Frosting:

• 1 cup high-quality unsalted butter softened
• 1 1/2 cups cream cheese, softened
• 5 3/4 cups confectioners' sugar
• 1/4 cup whole milk
• 3/4 tablespoon high-quality vanilla extract
• Zest and juice from 1 small orange

Directions:

1. Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.

2. In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.

3. Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. 

4. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes.

5. Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.

Cream Cheese Frosting:

In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

Continue reading →