APPLESAUCE CAKE

INGREDIENTS

1/2 cup butter
1 cup sugar
2 eggs
1 cup dates, finely chopped
1 cup raisins (soaked in 2 T. rum)
1 1/2 cups unsweetened applesauce
2 cups flour
1/2 cup chopped walnuts or pecans
2 tsp baking soda
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp ground cloves

COOKING DIRECTIONS

Preheat oven to 350F degrees.

In a teacup or small bowl, soak raisins 10-15 minutes in 2 tablespoons rum.

Cream together butter and sugar, adding sugar gradually until mixture is light and fluffy. Add eggs one at a time, beating well after each addition.

Stir together raisins, rum from soaking and applesauce; stir gently into mixture.

On a sheet of wax paper, sift together flour, soda, and spices, mixing well. Fold flour mixture into wet ingredients (first mixture). Stir in chopped nuts.

Turn batter into a greased and floured loaf pan. Bake in preheated oven for 50-60 minutes or until cake tester (or toothpick) inserted in center comes out clean.

Note: Craisins or fresh cranberries may be substituted for raisins. (Fresh cranberries do not need to be soaked).

SWEDISH SPICE CAKE (KRYDDKAKA)

INGREDIENTS

2 eggs
1 cup sugar
1 1/4 cups all purpose flour
2 tsp. cinnamon
1 tsp. ground cardamom
1/2 tsp. cloves
1 1/2 tsp. baking powder
1/3 cup water
1/4 cup butter
1 tablespoon bread crumbs

COOKING DIRECTIONS

Preheat oven to 350°F.

Beat eggs until very light and fluffy. Add sugar gradually while beating.

Sift together flour, spices and baking powder. Fold this into the egg mixture gently, so as not to deflate eggs.

In a small saucepan, heat butter and water over low heat until butter has melted. Once butter melts, bring to a boil and add while still boiling hot to the batter (first mixture). Combine thoroughly.

Butter a 7 3/4 inch tube pan and sprinkle evenly with the bread crumbs. Pour cake batter into pan.

Bake in preheated 350°F oven 45-50 minutes or until cake tests done.

Serve unfrosted or with confectioners icing.

Serving Suggestion: Slice and serve with fruit and fruit syrup topped with whipped cream.

NO FAIL CAKE

INGREDIENTS

1/2 cup milk
1 tablespoon butter
2 eggs, well beaten
1 cup sugar
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla or lemon extract

COOKING DIRECTIONS

Preheat oven to 350°F.

In a small saucepan, heat together milk and butter until butter melts. Beat eggs well, adding sugar gradually.

On a sheet of waxed on parchment paper, mix together flour, baking powder, salt and extract. Stir dry ingredients into egg mixture. Pour in hot milk and butter mixture. Stir together only enough to combine ingredients.

Butter and flour a 9x9 inch cake pan (or spray with Baker's Joy). Pour in batter and level it with a spatula.

Bake 35-45 minutes or until toothpick inserted in center comes out clean.

Variation: Increase baking powder to 1 1/2 teaspoons, add 3/4 cup pared and chopped Granny Smith (or other tart apples), 1 tsp cinnamon and 1/4 tsp ground ginger to batter when mixing.

DOBOS CAKE

This cake is composed of many thin layers, sandwiched with chocolate cream and covered in caramel icing.

Layers:
INGREDIENTS

6 egg yolks
3/4 cup sugar
6 egg whites, stiffly beaten
1 cup flour

COOKING DIRECTIONS

Beat egg yolks and sugar until fluffy. Add flour; blend well. Fold in egg whites. Bake in eight to twelve well-greased and floured layer-cake pans or spread even circles of batter 8 inches in diameter on baking sheet. Bake in 300°F oven for 8 to 10 minutes.

Remove from pans while warm. Cool. Set one layer aside for top.

Chocolate Cream:
INGREDIENTS

1 1/2 cups butter
4 1/2 ounces semi-sweet chocolate
1 cup sugar
1 egg yolk

COOKING DIRECTIONS

Beat butter until creamy. Add melted chocolate. Beat in sugar and egg yolk, beating until fluffy. Cool in refrigerator.

Spread this chocolate mixture between bottom layers. Stack layers and trim borders/crusts. Cover top layer with caramel icing.

Caramel Icing:
INGREDIENTS

3/4 cup sugar
1 tablespoon butter
1/3 cup hazelnuts

COOKING DIRECTIONS

Melt and brown sugar in skillet, stirring constantly. Butter a wooden board 1 inch wider than cake. Place top layer of cake on board; pour caramel icing over.

While warm, cut this top layer with buttered knife into equal segments. Place all segments on top of cake.

Spread remaining chocolate cream over sides of cake and sprinkle with sliced hazelnuts.

CRAB CAKES

INGREDIENTS

1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying


COOKING DIRECTIONS

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

FRESH APPLE CAKE

INGREDIENTS

2 cups flour
2 teaspoons baking soda
2 cups apples, pared, cored and quartered
1/4 cup non-hydrogenated Crisco or other shortening
1/4 cup butter, melted
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract or 1 tablespoon dark rum
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
1/4 teaspoon ground cloves
1 cup raisins
1 1/4 cups whole pecans

COOKING DIRECTIONS

Preheat oven to 350°F degrees.

In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples.

Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

CREOLE SOFT GINGER CAKE

INGREDIENTS

5 eggs
1/2 cup butter
1/2 cup Crisco
1 cup molasses
1 cup milk
3 1/2 c. sifted flour
1 teaspoon each of ginger, cinnamon, cloves, salt
2 teaspoons baking powder

COOKING DIRECTIONS

Sift together flour, baking powder, salt and spices.

Beat eggs, sugar, butter until light, beating whites separately.

Stir in remaining ingredients, folding in whites last.

Turn into a greased and floured a square or loaf cake pan.

Bake at 350°F 30 minutes or until cake tests done.

Serve while still warm and garnish with whipped cream.