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.

Cherry Chocolate Cake

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Cherry Chocolate Cake

Servings: 1


Ingredients:
1 pk Chocolate cake mix
3 Eggs
1 cn Cherry pie filling
1 c Sugar
1/3 c Milk
5 tb Margarine
1 pk 6 oz. semi sweet choc. chips




Instructions:
Combine cake mix, eggs and pie filling. Mix until well blended. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Frosting: In a small saucepan, combine sugar, butter and milk; bring to a boil. Stirring constantly, cook for 1 minute. Remove from heat; stir in chocolate chips until melted and smooth. Spread on the cake.

Chocolate Cake A La Susanne

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Chocolate Cake A La Susanne

Servings: 12


Ingredients:
200 g Dark chocolate
150 g Butter
2 tb Coffee
1 dl Hazelnuts; chopped
3 Eggs
2 dl Sugar
1 dl Flour
1 tb Vanilla
ICING
100 g Dark chocolate
1 dl Double cream
Walnuts





Instructions:
Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.