Sunday, November 16, 2008



6 eggs, separated
1/3 teaspoon cream of tartarpinch of salt
1 cup cake flour
1 cup sugar
1 lemon, grated rind
1 teaspoon vanilla

Preheat oven to 325°F. Sift flour before measuring. Combine and sift with sugar. Beat egg yolks until light and thick. Slowly add half of the sugar, continuing to beat at medium speed of electric mixer. Stir in grated lemon rind and vanilla.

In a separate bowl, add a pinch of salt, and cream of tartar to egg whites; beat whites with a wire whip until stiff enough to stand in peaks, but not dry.

Into the egg yolk mixture, gently fold remaining sugar and then egg whites. Next, fold in the flour and salt, and then, the remaining egg whites.

Pour the batter into an ungreased tube pan.

Bake for about 1 hour or until cake tests done.

Remove from oven and invert pan until cool. Using a dull knife, run it around the edge of the pan to separate cake from pan if required.

Sunday, October 19, 2008




1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tablespoons freshly grated ginger (not powdered!)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Myer's Rum or 1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice (Jamaican preferred)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tablespoons melted butter


Preheat oven to 350 degrees.

Grease and flour or spray 2 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).

Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.

Pour batter evenly into the two prepared cake pans.

Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.

Allow cake to cool, then remove from pan and frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.


12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.

Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

If desired, sprinkle with flaked coconut or chopped nuts before serving.



1 stick softened butter
2/3 cup unsweetened cocoa powder, dark looks best
3 1/2 cups powdered sugar
1/3+ cup whole milk
1 tablespoon vanilla or
2 tsp favorite extract
1/4 tsp salt


Mix butter, cocoa powder, and sugar in medium mixing bowl. Slowly add milk and extract. Add more milk a tablespoon at a time until desired texture and volume is reached.

You may have to make extra. Kids love it on "themselves", cake, or anything else. I like the ease and lack of trouble in preparation



4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped


Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.



1 pkg yellow cake mix
3/4 cup Miracle Whip
1 pkg Dream Whip
3/4 cups orange juice
3 eggs
2 tsp grated orange zest

Preheat oven to 350°F.


Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.

Pour into a greased and floured 10" bundt pan (A ring-shaped pan used to cook round ring shaped cake).

Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.

Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.



20 ounce "tidbit pineapple or chunk, the juice and 2 cups sugar. (extra addition)
Add two 10 ounce jars maraschino cherries, and 2 small cans (or large can) mandarin oranges, the juice and 2 cups sugar.(extra addition)

1 box golden butter cake mix
1 box instant pudding mix (any flavor except chocolate)
4 eggs
2/3 c. Wesson oil
1 c. each of chopped pecans, walnuts, coconut, dates, raisins
1 1/2 c. drained fruit


There is enough fruit for 3 cakes; however, you can make two large cakes if you have large Bundt pans or tube pans. Grease and flour pans. I put a circle of wax paper in the bottom of my pans.

Bake 1 hour and 15-30 minutes at 300 degrees. Do not over bake.

The oil, eggs, cake mix and pudding mix can be mixed in electric mixer but then dough will be quite stiff and you must add the remaining ingredients by hand.

Cool 30 minutes, turn out, then turn over and brush top and sides with slightly warmed Karo syrup.

You do not have to use all the nuts, etc., name in recipe; you can use just 1 cup of each, but cake is much better when all are used.

Cool and wrap with freezer paper if storing in freezer. Keep 1 pint juice for yourself and give 2 pints (and a copy of recipe) away to friends.

Within 3 days of receiving your starter, in a 1 gallon glass jar (I found mine at Old America Store), add 29 ounce can sliced (and juice) peaches, cut in half to the starter, plus 2 cups sugar. Stir well.


Wednesday, October 15, 2008

Butter Half Cake


1/4 cup butter, softened
1/4 cup butter flavored Crisco
2 eggs
1 cup sugar
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, yogurt, or sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon mace (optional)


Preheat oven to 350 F degrees. Butter and flour one half-size bundt cake pan or one bread loaf or large brownie pan.Cream butter, Crisco, and gradually add the sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, sift together the flour, baking powder, soda, and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth and light. Pour batter into cake pan. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes, remove and finish cooling on rack.

Frost when cool with your favorite frosting or drizzle with confectioner's icing and sprinkle with cinnamon sugar.

Candy Cake


Flour 4 oz
Caster Sugar 4 oz
Eggs 4
Baking Powder 1 tsp
Vanilla Essence 1 tsp
Sugar syrup 1/4 cup

For Topping:
Cream 8 oz (whipped)
Icing sugar 4 oz
Strawberry Candies 8 to 10 crushed


In the flour mix baking powder, in a bowl beat egg, sugar, till become fluffy. Add flour and fold well, then pour in a greased baking dish. Bake for 25 minutes on 180o C. Now whip cream with sugar, cut cake in two layers, drop sugar syrup on layers and spread cream and candies on one layer.Then put other layer, and set cream on all sides and top. Then decorate with crushed candies.

Double Fruit Cake With Fudge Frosting


Flour 2 cups
Baking soda 1 tsp
Butter 1/2 cup
Salt 1/2 tsp
Sugar 1 1/2 cup
Eggs 2
Unsweetened chocolate melted 3 ozs
Milk 1 cup
Vanilla essence 1 tsp
Mixed fruit 1 tin

Ingredients Fudge Frosting

Unsweetened chocolate 3 ounces
Milk 1 cup
Sugar 3 cup
Pinch of salt
Light corn syrup 1 tbsp
Vanilla essence 1 1/2 tsp2


Sift the flour, salt and baking soda together. Beat the butter and sugar until the mixture is light and fluffy. Add the chocolate and blend in well. Add the flour mixture with the milk and beat well. Stir in the vanilla essence. Divide the batter between the two cake pans. Bake for about 30 mins at 180o. Remove the cake from the oven and let them cool for about 10 min before turning them out. Place all the ingredients except butter and essence in a saucepan over very low heat and stir constantly until the frosting boils. Remove the pan from heat, add the butter and vanilla essence and cool to lukewarm. Then beat the frosting until it is thick enough to spread. Spread. Spread the frosting and fruit on cake layers and make a sandwich and spread frosting on top and sides of the cake. Decorate with fruit and biscuits if desired.