Cake Recipes 
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Showing posts with label Cake Recipes. Show all posts
Showing posts with label Cake Recipes. Show all posts
Cake Recipes
Holiday Baking - Gumdrop Cake Recipes Worth Making
By Sylvia Morice
Now that the Holiday countdown has begun, our thoughts have turned to buying presents, pulling out the decorations and lights, making lists for our upcoming parties, and to Holiday baking.
My mother loved baking for the holiday season; when I was growing up, she started early in the fall, making light and dark fruitcakes that she prepared, steamed and baked then wrapped in aluminum foil before placing in ceramic crocks for six weeks or more, to allow the variety of flavours to meld together.
These days most of us don't have time to bake cakes that take hours to prepare and six weeks or more of maturing to be flavourful; I have mom's small, medium and large fruitcake pans with their removable bottoms but confess that I have never made fruit cake. But I have made many other recipes of hers, such as her Gumdrop Cake; this cake is a delicious choice for today's busy cook who still wants to serve special treats to family and friends during the holiday season. For those who like raisins, I'm also including a Gumdrop Cake recipe that not only uses this fruit for added flavour but also uses applesauce to replace the milk found in most cake recipes.
If you're beginning your search for recipes to make this Holiday season jolly, please come back often to check out the cakes, cookies, squares, breads and other treats I'll be publishing in the upcoming weeks. Who knows, you may just find new 'family favourites' of your own that one day you'll want to pass on to your loved ones.
Mom's Gumdrop Cake
1 cup shortening
2 cups white sugar
4 eggs (drop one at a time and beat well before adding the next one)
1 cup warm milk
3 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon
1 ½ lbs. gumdrops cut into chunks and floured with ½ cup flour.
Method
Cream shortening and sugar together. Add eggs one at a time, beating well each time. Add liquid and dry ingredients alternately. Add floured gumdrops last. Spoon batter into a greased and lined tube pan. Bake 1 ½ - 2 hours at 350°F oven; cover with foil for first ½ hour. When cake is done, remove from oven and cool for 10 minutes in pan before turning out onto wired rack to cool completely. Wrap cake in plastic wrap or aluminum foil to retain moisture.
Flora's Gumdrop Cake1 cup butter
1 cup white sugar
2 eggs
2 cups applesauce
2 ½ cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. almond flavouring
1 tsp. vanilla
1 lb. gumdrops
1 lb. raisins
Method
Cream butter and sugar together. Add eggs one at a time, beating well each time. Add liquid and dry ingredients alternately. Add floured gumdrops last. Spoon batter into a greased and lined tube pan. Bake 1 ½ - 2 hours at 350°F oven; cover with foil for first ½ hour. When cake is done, remove from oven and cool for 10 minutes in pan before turning out onto wired rack to cool completely. Wrap cake in plastic wrap or aluminum foil to retain moisture.
Cake Recipes
Coconut Cake Recipes
By Gracie Holland
Coconut cakes taste delicious and they are actually more simple to make than you might think. Below are 3 coconut cake recipes with frosting and glazes that are easy to prepare. Try one or all three.
Coconut Cake Recipe 1
Ingredients:
1 package yellow cake mix
1 (4 serving size) package vanilla instant pudding mix
1 1/2 cups water
4 eggs
1/4 cup oil
2 cups flake coconut
1 cup chopped walnut pieces
Directions:
Blend cake mix, pudding mix, water, eggs and oil together. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes, then remove from pans. Frost cake when cooled completely.
Frosting
Ingredients:
4 tablespoons margarine
2 cups coconut
1 (8 ounce) package cream cheese
2 teaspoons milk
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Directions:
Melt 2 tablespoons margarine in a skillet and add coconut. Cook on low heat and stir constantly until coconut is golden brown. Spread coconut on paper towels to cool. Cream 2 tablespoons butter with cream cheese. Alternate adding milk and sugar; beat well. Add vanilla and stir in 1 3/4 cups coconut. Spread on layers and top of cooled cake. Sprinkle with remaining coconut.
Coconut Cake Recipe 2
Ingredients:
1/2 cup shortening
1/4 teaspoon salt
1 1/2 teaspoons baking powder
5 eggs
2 cups flour
2 cups sugar
1 can flaked coconut
1/2 cup margarine
1/2 cup milk
1 teaspoon coconut flavoring
Directions:
Mix all ingredients together and bake in a greased and floured tube cake pan at 325 degrees for 1 hour or until done.
Glaze
Ingredients:
1 cup sugar
1 teaspoon coconut flavoring
1/2 cup water
Directions:
Boil ingredients together for 1 minute and pour over hot cake while it is still in the pan.
Coconut Pound Cake
Ingredients:
2 cups sugar
1 cup shortening
5 eggs
2 cups self rising flour
1 cup buttermilk
1 1/2 teaspoons coconut flavoring
1 cup flaked coconut
Directions:
Cream sugar and shortening together, then add eggs, beating mixture after each egg. Alternately add in flour and buttermilk. Add coconut flavoring and coconut. Pour into a well greased and floured tube pan and line bottom of tube pan with waxed paper cut 1 inch larger than pan bottom. Bake for 1 hour and 15 minutes at 325 degrees.
Glaze
Ingredients:
1 cup sugar
1/2 cup water
1 1/2 teaspoons coconut flavoring
Directions:
Combine all ingredients and bring to a boil. Pour over warm cake and let cake cool in pan.
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