|Boiled Raisin Cake||Iona's Dump Cake|
|Diana's Cherry Cake||Iona's Fruit Cocktail Cake|
|Easy Pineapple Cake||Fruit Cocktail Cake the Old Way|
|Featherweight Cake||Overnight Blueberry Coffee Cake|
|Carrot Pineapple Cake||Carrot Cake w/Cream Cheese Frosting|
|Gram's Golden Date Cake||Turtle Cake|
|Pumpkin Chiffon Cake||Allene's Saskatoon Cake|
|Chocolate Sheet Cake||Grandma's Presidential Fruit Cake|
|Mrs. Beebe's Brazil Nut Cake||Patt's Rhubarb Cake (Squares)|
|Tiramisu Angel Torte|
2 cups cake flour 1/2 cup brown, 1 cup white sugar 3 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg, cloves and allspice --------------------- 1/2 cup corn oil 1/2 cup water 3/4 cup cooked or canned pumpkin 7 eggs (seperated)
Mix the first 7 ingredients in a bowl. Make a well and add the oil, water, pumpkin and the egg yolks. Beat well. Beat 7 egg whites with 1/4 tsp. cream of tartar till very stiff. Fold first mixture into egg whites slowly. Bake in 350 F oven for about one hour. Frost with orange icing.
19-oz. pkg. German Chocolate cake mix 1/2 cup butter or margarine 1 1/2 cup water 1/2 cup vegetable oil 10-oz. can Eagle Brand condensed milk 2 cups chopped pecans 1 lb. caramels
Mix chocolate cake mix, butter, water, oil and half the condensed milk. Pour half the mixture into a 9x13 pan, greased and floured. Bake 20-25 mins. at 350. Melt caramels and remaining milk until smooth. Pour over baked layer. Sprinkle generously with pecans. Pour on the remaining batter. Bake 30-35 mins (watch closely until top layer is set). Frost with your favorite (I like Jonnye's) frosting.
2 cups sifted all-purpose flour 2 tsps. baking soda 1/2 tsp. salt ------------ 2 eggs 1 1/2 cups white sugar ------------ 1/4 cup packed brown sugar 1/4 cup chopped walnuts. ------------ 1/2 cup evaporated milk (or cream) 1/4 cup butter, and 3/4 cup white sugar
Mix flour, soda, and salt together. In another large bowl, beat the eggs into the sugar. Add dry ingredients alternately with 1 15-oz. can of undrained fruit cocktail. Mix well after each addition. Pour into 9x13 pan. Bake at 350 F for 35-45 minutes. Mix the brown sugar and walnuts and sprinkle over cake. Combine the last 3 ingredients and cook over medium heat to full boil, and slightly thickened. Spread over cake while still warm
2 eggs 2 cups raisins 1 cup brown sugar 1/2 cup butter 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. soda 1 tsp. vanilla 1/2 cup ground walnuts (optional) 2 cups sifted flour pinch of salt
Cover raisins with boiling water and salt and simmer 30 minutes. Cool. Add shortening, sugar, eggs, raisin water (about cup), soda, then flour, spices, walnuts and raisins. Bake at 375 F for 25 to 35 minutes. Test. Icing: Heat one cup brown sugar and 1/2 cup cream to boiling. Add 1 tsp. vanilla and pour onto warm cake.
1 cup sugar 3 eggs 1 cup flour 1 1/2 tsp. baking powder 1/2 cup milk Butter size of an egg 1 tsp. vanilla Pinch of salt
Beat sugar and eggs together with egg beater until very light and fluffy. Add flour, baking powder and salt which have been sifted together 3 times. Lastly beat in milk and butter which have been heated together to the boiling point. Then add vanilla. Bake in 375 F oven for 25-30 minutes or until toothpick inserted comes out dry.
1 cup butter 8 oz. cream cheese 4 eggs 1 3/4 cups flour 1 1/2 tsps. baking powder 1/2 tsp salt 1 tsp. vanilla 2 jars maraschino cherries floured in 1/4 cup flour
Cream the butter and cheese. Beat in the eggs. Mix in dry ingredients and vanilla. Fold in the cherries. Bake at 300-320º in tube pan for 70--80 minutes.
2 cups flour 2 cups sugar 2 eggs 2 tsps. soda 1- 32oz. can crushed pineapple 3/4 cup chopped pecans or walnuts
Stir all ingredients and bake in a 9x13 pan at 350º for 35-40 minutes. For frosting, melt together 1/2 stick butter and 1-4oz. package cream cheese. Add 1/2 cup powdered sugar and 1 tsp. vanilla.
Grease (or Pam) a 9x13 pan well. Add two cans apple or cherry pie filling. Sprinkle -1 cup pecans over the fruit; then sprinkle with cinnamon, not too sparingly. Sprinkle one dry Duncan Hines Butter Pecan Cake mix over fruit mixture, then drizzle one cube of melted margarine over all. Bake at 350-375º for 45 minutes.
1 1/2 cups sugar 2 cups flour 2 tsps. soda Dash salt 1 17-oz. can fruit cocktail in light syrup
Sift dry ingredients, then mix in fruit cocktail, syrup and all. Bake at 350º for 30 minutes.
Pour this frosting over warm cake:
1 cup sugar 1 cube margarine 1 small (3-oz.) can evaporated milk 7-oz. package of coconut 1 tsp. vanilla
Boil 10 minutes; stir often; pour over cake.
Preheat oven to 350ºF. Spray pans and dust with flour or use wax paper in 2-8" layer pans. Sift together into mixing bowl 2 cups plus 2 tbsps. all-purpose flour, 1 1/2 cups white sugar, 1 tsp. salt, 3 tsp. baking powder. Add 1/2 cup Crisco or softened butter, 1 1/2 tsp. vanilla and 1 cup milk. Beat for 2 minutes at medium speed. Add 2 eggs and 1 cup dates cut fine. Beat 2 minutes as before. Fold in 1/2 cup walnuts. Pour into pans. Bake 35 to 45 minutes. Cool and frost with Fresh Orange Icing (see Frostings).
1 egg 1/2 cup sugar 1 1/4 cups flour 2 tsps. baking powder 3/4 tsp. salt 1/3 cup milk 3 tbsps. butter or margarine, melted 1 cup fresh or frozen blueberries 2 tbsps. sugar for topping
In mixing bowl beat egg and 1/2 cup sugar. Combine flour, baking powder and salt; add alternately with milk beating well after each addition. Stir in butter. Fold in berries. Pour into greased 8-inch square baking pan; sprinkle with remaining sugar. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake at 350º for 30-35 mins.
Cake: ½ cup margarine 1 egg 3 tbsp milk Add the following mixture: 1 cup flour 1 tsp baking powder Pinch salt Filling: 2 cups of saskatoon pie filling Topping: 1 cup sugar 1/4 cup margarine 1 egg 2 cups coconut 1 tsp vanilla
Mix cake ingredients and put in greased 9 x 9 pan. Spread with saskatoon filling (from pie section). Mix topping ingredients well and spread over filling. Bake 25 to 35 minutes at 350F.
1 1/2 cups all-purpose flour 1 cup sugar 1 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. salt 2/3 cup cooking oil 2 eggs 1 cup finely shredded raw carrot 1/2 cup crushed pineapple & syrup 1 tsp. vanilla
In large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and floured 9x9 pan. Bake in 350EF oven about 35 mins. Cool. Frost with Cream Cheese frosting.
2 cups unsifted all-purpose flour 2 cups sugar 1 tsp. salt 4 eggs 2 tsp. baking soda 3 tsp. cinnamon 1 cup corn oil 4 cups finely grated raw carrots
Preheat oven to 350F. Butter and flour cake pans, three 8 in. round or one 9 x 13 pan. Thoroughly blend flour, sugar, soda, salt and cinnamon. Set aside. In a large mixing bowl, beat eggs until frothy. Slowly beat in oil. Gradually add flour mixture, beating until smooth. Add carrots and blend. Pour into prepared pans. Bake 30 minutes in 8-in. pans or 50-55 in 9x13. Cool in pans for 10 minutes Remove to racks and cool completely.
2 cups flour 1/2 tsp. salt 2 cups sugar 1/4 cup cocoa 1 cup water 1/2 cup oil 1 stick (1/4 lb.) margarine 1 tsp. vanilla 1 tsp. baking soda 2 eggs - slightly beaten 1/2 cup buttermilk
Mix together flour, salt, sugar and cocoa in a large bowl. Melt margarine in water and oil and beat into dry ingredients. Add vanilla, baking soda, eggs and buttermilk. Bake on large cookie sheet or jelly roll pan for 20minutes at 400 F. Frost while still hot with Jonnye’s Sheet Cake Frosting.
1 lb. butter 2 cups brown sugar 12 eggs 4 cups flour (divided) 1 cup grape jelly 1 cup grape juice 2 squares semi-sweet chocolate 1 tbsp cinnamon 1 tsp cloves 2 tsp nutmeg 1/2 tsp allspice Grated rind of 1 orange 2 lb. seeded raisins 2 lb. sultana raisins 2 lb. pitted dates 1 lb. candied pineapple 1 1/2 lb. candied citron 1 lb. candied cherries 1 lb. candied peel 1/2 cup brandy ( or fruit juice) 1 cup chopped walnuts 1 lb. chopped pecans 1 lb. slivered almonds 4 tbsp rose water
Sprinkle the almonds with rose water and set aside. Combine all the fruit and peel and sprinkle with brandy or juice. Let stand 20 minutes then dredge with 1 cup of flour. Meanwhile, cream butter and sugar, add slightly beaten eggs, jelly, juice, melted chocolate, spices and orange rind. Add remaining flour and blend well. Add the fruit and nuts. Transfer to well greased and paper lined fruitcake pans, loaf pans or tube pans and bake at 300 EF for 2-3 hours. Baking time depends on the pans used. Test for doneness by inserting toothpick. Wrap well and refrigerate a few days before serving.
1 pound shelled Brazil Nuts 1 pound pitted dates 1 cup maraschino cherries 3/4 cup sifted all purpose flour 3/4 cup sugar 1 tsp. baking powder 1/2 tsp. salt 3 eggs vanilla
Put nuts, dates and cherries into a large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit. Mix until nuts and fruits are well coated. Beat eggs until foamy, add vanilla, stir into nut fruit mixture until well mixed. Turn into greased waxed paper lined pan. Bake in a slow oven, 300 E F for one hour 45 minutes.
2 cups flour 1/2 cup butter 1/4 tsp. salt 1 tsp. baking powder 1 egg, beaten Mix together with a fork. Reserve one cupful for the top. Flatten the rest into an 8x8 pan. Cover with Filling: 1 1/2 cups sugar 1/2 cup flour 4 cups chopped rhubarb 1/2 cup melted butter 2 eggs, beaten
Mix and pour into pan. Sprinkle with the reserved topping, then sugar and cinnamon. Bake at 350ºF for one hour. Cut in squares and serve hot or cold.
8oz. Pkge. Cream Cheese - softened 2 cups Whipping Cream - divided 2 tbsp. Coffee Liqueur or Marsala 2/3 cup Icing Sugar 3 tbsp. Cocoa 1 tbsp. Instant Coffee granules 1 Angel Food Cake - prepared 3 tbsp. Coffee Liqueur or Marsala Grated Chocolate
In a large bowl, using medium speed of an electric mixer, beat cream cheese until smooth. Add 1 cup whipping cream. 2 tbsp. coffee liqueur, icing sugar, cocoa and coffee granules; beat until fluffy. Beat remaining 1 cup whipping cream into cream mixture. Cut cake horizontally into 3 equal layers. Place bottom cake layer on serving plate. Drizzle with 1 tbsp. coffee liqueur. Spread with 1 1/2 cups of cream mixture. Repeat layering procedure with second layer, coffee liqueur and cream cheese mixture. Top with third cake laye4r and drizzle with remaining liqueur. Spread remaining cream cheese mixture over top and sides of cake. If desired, aa small amount of the mixture may be reserved to pipe a decorative design onto cake. Sprinkle with grated chocolate. Cover and refrigerate for at least 4 hours or up to 48 ours. May be frozen for up to 1 month. Serves 8-10. Enjoy!