Georgia Peaches-And-Cream Cake

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Georgia Peaches-And-Cream Cake

Servings: 8


Ingredients:

-----FILLING-----
2 lb Ripe peaches -- peeled
1/3 c Sugar
2 tb Fresh lemon juice
1 tb Quick-cooking tapioca
1/4 ts Freshly grated nutmeg
-----CRUMB TOPPING-----
1/2 c Unbleached all-purpose flour
6 tb Light brown sugar
4 tb Unsalted butter -- chilled
1/4 ts Cinnamon
-----CAKE-----
6 tb Sour cream
1/4 ts Baking soda
1 lg Egg
1/3 c Sugar
4 tb Unsalted butter -- softened
1 1/2 ts Pure vanilla extract
3/4 c Unbleached all-purpose flour
1/2 ts Baking powder
1/4 ts Salt





Instructions:
PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside.

FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the
processor, do this by pulsing the machine on and off several times. Spread
the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber
spatula. It's OK if the peaches are not completely covered. Sprinkle the
topping over the batter. Bake until a toothpick inserted into the center of
the cake--not the fruit--comes out clean, 25-to-28 minutes.

Creamy Coconut Cake

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Creamy Coconut Cake

Servings: 10


Ingredients:

-----FOR THE CAKE-----
2 1/2 c All purpose flour
1/2 ts Salt
2 c Granulated sugar
1 c Milk
2 1/2 ts Baking powder
1 c Butter, softened
4 Eggs
1 t Vanilla
-----FOR THE FILLING-----
8 oz Whipped cream, stiff
1/4 c Confectioners sugar
1/2 c Chopped walnuts
1/2 c Coconut
1 t Vanilla
-----FOR THE FROSTING-----
2 pk 3 oz ea cream cheese, soft
2 tb Butter, softened
2 ts Vanilla
4 c Confectioners sugar
1 c Chopped walnuts
1 pk 8 oz coconut





Instructions:
1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl,
mixed at high speed beat the butter and 2 cups of sugar until light. Add 4
eggs, one at a time, and beat after each time you add one.

2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy -about 2 minutes. At low speed, beat in flour mixture, in fourths
alternating with milk (in thirds) beginning and ending with the flour mix.
Add vanilla. Beat until just smooth, about 1 min.

3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightlytouched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.

4. Prepare the filling: simply whip the cream, adding the sugarand vanilla, and keep cool until the cake has cooled completely.

5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like.

6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting.

NOTE: I had to use skewers to hold the cake in place while I was
frosting it, and it might be a good idea to use these to prevent the cake
from sliding.

Christmas Cake

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Christmas Cake

Servings: 1


Ingredients:
1 1/2 c Good butter
2 lb Flour
1 3/4 c Brown sugar
1 lb Almonds,blanched
16 Eggs
-cut fine
4 lb Raisins
2 Nutmeg,grated
4 lb Currants
-same of mace
1 lb Mixed peel
1/2 pt Brandy
-cut fine 1
tb Lemon essence




Instructions:
Directions: Cream butter and sugar well, add the beaten yolks, then the stiffly beaten egg whites. Put all fruits and nuts together, rub with some of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just half of this recipe and I put in a very small teaspoon of soda. Bake slowly. This is a transcription from my Grandma Dixon's handwritten recipe book. It dates from the first quarter of this century.

Coconut Angel Food Cake

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Coconut Angel Food Cake

Servings: 1


Ingredients:
Cake:
3/4 c Cake flour
Frosting:
8 lg Egg whites 1
1/4 c Sugar
1/2 ts Salt
2 lg Egg whites
1/2 ts Cream of tartar
1 ts Orange zest, grated
1 c Superfine sugar
1/4 c Orange juice, strained
1/2 ts Vanilla
1 tb Corn syrup
1/2 ts Almond extract
1 c Coconut, shredded and toaste
1/2 c Coconut, shredded (unsweeten
- (unsweetened)




Instructions:
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut.

Grandma's Peach Shortcake

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Grandma's Peach Shortcake

Servings: 6


Ingredients:
2 c Sifted enriched flour
1 Beaten egg
2 tb Sugar
2/3 c Light cream
3 ts Baking powder
Soft butter or margarine
1/2 ts Salt
4 c Sugared sliced peaches
1/2 c Butter or margarine
1 c Heavy cream, whipped




Instructions:
The biscuits are almost rich as cake!
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten. Turn dough out on floured surface; knead gently 1/2
minute. Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2
1/2-inch round or fluted cutter. Bake on ungreased baking sheet in very hot
oven (450ø) about 10 minutes. Split shortcakes; butter bottom layers. Fill
and top with peaches and whipped cream. Serve warm.

Easy Raspberry Torte

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Easy Raspberry Torte

Servings: 1912


Ingredients:
Easy Raspberry Torte



Instructions:
1 egg 1 c heavy cream 1/4 c 10X sugar, sifted 1/2 ts almond extract 1 c raspberry jam Grease & flour an 8x1 1/2 in layer pan. Make cake as package directs, using egg & amount of water specified on package Bake at 350 for 30-35 minutes. Cool in pan 10 minutes. Cool on wire rack. Make filling: Whip cream & sugar unitl stiff. Gently fold in extract. Split cake in 3 layers. Spread each layer with 1/3 cup jam and then 2/3 cup whipped cream mixture. Refrigerate several hours before serving.

Fuzzy Naval Cake

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Fuzzy Naval Cake

Servings: 6


Ingredients:
16 oz Peaches, sliced, w or wo jui
4 Eggs
1/2 c Peach schnappes
2/3 c Vegetable oil
1 c Sugar
1 c Pecans, chopped
1/4 c Orange juice
1/4 c Reserved liquid
1 Yellow cake mix 1
1/2 c Powdered sugar
1 pk Vanilla pudding, small




Instructions:
Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm.

GLAZE: Mix liquid and sugar and pour over warmcake.

Grandma Rose's Blueberry Cake

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Grandma Rose's Blueberry Cake

Servings: 12


Ingredients:
1/2 lb SOFTENED BUTTER
1 ts VANILLA
2 c SUGAR
1 c MILK
4 EGGS
2 c FLOURED BLUEBERRIES
3 c SIFTED FLOUR
2 tb SUGAR
3 ts BAKING POWDER
1 ts CINNAMON
1/2 ts SALT




Instructions:
MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9" X 13" PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, GRANDMA ROSE.

Dutch Apple Cake

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Dutch Apple Cake

Servings: 6


Ingredients:
1 c Flour
1/4 c Skim milk
5 tb Sugar
1/2 ts Vanilla extract
1 ts Baking powder
4 c Sliced peeled apples
2 tb Low fat margarine
1 ts Cinnamon; ground
2 Egg whites, slightly beaten




Instructions:
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving.

Fruit Cocktail Cake

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Fruit Cocktail Cake

Servings: 8


Ingredients:
2 c Unbleached Flour
2 ts Baking Soda
1 1/2 c Sugar
2 ea Large Eggs
2 c Fruit Cocktail
1 x Pinch Salt


Instructions:
Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes.