TEQUILA-LEMON TRES LECHES CAKE

Cake:
INGREDIENTS

1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup tequila (80 proof)
3 large eggs, separated
1 vanilla bean scrapings
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 cup confectioners' sugar
1 teaspoon cream of tartar

Topping:
INGREDIENTS

8 fluid oz. whole milk
8 fluid oz. evaporated milk
8 fluid oz. condensed, sweetened milk

COOKING DIRECTIONS

In a large mixing bowl, sift together flour, baking soda, and salt. Set aside.

In a separate bowl, dissolve sugar in tequila. Add egg yolks, and combine, until mixture is light yellow and fluffy. Add half of flour mixture, and beat, until completely dissolved. Add other half and beat again, until flour is dissolved. And vanilla bean scrapings, lemon zest, and lemon juice, and stir until combined.

In a clean mixing bowl with an electric mixer, beat egg whites until they start to get white and frothy, about 1 or 2 minutes. Add confectioners' sugar and cream of tartar and continue to beat until egg whites form soft peaks.

Add egg whites to cake batter. Gently fold in whites until completely incorporated. Pour into a well-greased or lined 9x13 inch baking pan.

Bake in a preheated, 375°F, 50-60 minutes or until a toothpick inserted in the center comes out clean. Set aside.

While cooling, mix all three milks together. After cake is finished cooling, with a fork, remove the thin layer of crust on the top. Pour milk mixture over top. Cover and refrigerate overnight.

MAMA'S CARROT CAKE

Cake:
INGREDIENTS
2 cups granulated sugar
2 teaspoons baking soda
2 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 cups Wesson oil
3 cups grated carrots
4 large eggs
pinch of salt

Icing:
INGREDIENTS
1 8oz. soft cream cheese
1 stick soft butter
1 box confectioners (powdered) sugar
1 t spoon vanilla
1 cup chopped pecans

Cake:
COOKING DIRECTIONS
Sift dry ingredients together into mixing bowl Add oil and blend together by hand Add eggs then beat with mixer Add carrots then mix together on low speed. The mixture will be very thick-need strong mixer.

Prepare 3 round cake pans by spreading solid shortening on bottom & sides of pans. I also cut a round piece of wax paper the size of the pan and space it in bottom of pan. Spread shortening on the wax paper. Dust lightly with flour. This keeps cake from sticking.

Pour mixture into pans and bake at 350 degrees until firm. Cake will be dark due to the cinnamon.

Cool the cake completely before frosting with icing

Icing:
COOKING DIRECTIONS
Mix confectioners sugar, cream cheese and vanilla together with mixer until well blended. Pour in pecans and mix by hand.

Spread thick amount of icing between each layer and on the sides of your cake.

Options: You can add chopped canned pineapple (well drained) and raisins to the cake batter.

Note: Icing recipe can be doubled if you prefer a good amount of icing.

FAVORITE DEVIL'S FOOD CAKE

INGREDIENTS

1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten

COOKING DIRECTIONS

Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.

Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.

Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.

Serving Size: 8

SUMMER FRUIT PUDDING CAKE

INGREDIENTS

1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter or shortening
2 eggs
1/2 cup milk
1 large (1 lb 4 oz. approx) can fruit pie filling

COOKING DIRECTIONS

If using butter, allow to sit at room temperature for at least 30 minutes or until softened before making cake. Cherry, peach, lemon, apple or blueberry are good choices for the fruit filling, but nearly any kind may be used.

Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess.

Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1 minute or until well combined. Add remaining ingredients (except for fruit filling). Beat at medium speed for 2 minutes. Spread batter in baking pan.

Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of the filling for a serving garnish.

Bake at 350°F for 45-50 minutes or until cake springs back when touched lightly in center.

Serve warm or cold, plain or topped with whipped or ice cream. Ladle a few spoonfuls of the reserved fruit filling over the top.

Variations: If a can of pie filling isn't available, fresh or frozen fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 minutes with 1 tablespoon cornstarch and 1 teaspoon dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 minutes with 1 tablespoon cornstarch. Puree 1-2 peaches to add richness to the syrup, if desired.

BLUEBERRY LOAF CAKE

INGREDIENTS

1/4 cup butter
1 cup sugar
1 egg, separated
1 cup milk
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 pint blueberries

COOKING DIRECTIONS

Beat the butter and sugar until creamy. Add the beaten egg yolk. Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.

Last of all, gently fold in the whites beaten to a stiff froth.

Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.

Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.