Party Cake

Ingredients

• Servings: 2
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/3 cups white sugar
• 1/2 cup shortening
• 3/4 cup milk
• 4 egg whites
• 1/3 cup maraschino cherries, diced
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 maraschino cherries, halved
• 1/2 cup flaked coconut
• 1 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 8 inch cake pans.
• sift together; the cake flour, baking powder, 3/4 teaspoon salt, and 1/3 cup sugar. add the shortening and 3/4 cup of the milk, beat with an electric mixer on medium speed for 2 minutes, scraping bowl while beating. add 4 of the egg whites and beat the batter for 2 more minutes , scraping bowl while beating.
• fill each cake layer pan 1/3 full of batter, sprinkle half the cherries over batter, then add remaining batter, sprinkle remaining cherries on top.
• bake at 350 degrees f (175 degrees c) for about 35 minutes. remove cakes from pans and let cool. frost with whipped cream or fluffy boiled icing and sprinkle with flaked coconut and garnish with maraschino cherry halves.
• to make fluffy boiled icing: combine in a saucepan: 1 cup of the sugar, water, light corn syrup, and 1/8 teaspoon of the salt. stir until well blended. boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon about 238 degrees f to 242 degrees f (116 degrees c to 118 degrees c).
• in a large mixing bowl beat 2 of the egg whites until stiff. pour hot syrup over beaten egg whites while continually beating. continue beating until mixture is very fluffy and will hold its shape. then add vanilla and beat until blended. spread on cake. if icing does not seem stiff enough beat in 2 or 3 tablespoons confectioners' sugar one tablespoon at a time until stiff enough to hold shape.

Apple Chiffon Cake

Ingredients

• Servings: 1
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup white sugar
• 1 3/4 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 1 cup applesauce

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat the egg whites and the cream of tartar until soft moist peaks are formed. gradually add the white sugar and beat until very stiff and shiny.
• sift the flour, baking powder, salt, and ground cinnamon together. blend in the brown sugar.
• beat together until smooth the vegetable oil, egg yolks, and applesauce. add to the flour mixture and beat until smooth. fold batter into the beaten egg whites. pour batter into one 10 inch ungreased tube pan.
• bake at 350 degrees f (175 degrees c) for 55 to 65 minutes or until cake springs back when lightly touched. invert and cool in pan. when cake is cool loosen edges and remove cake from pan.

Spoon Buns

Ingredients

• Servings: 12
• 1 (.25 ounce) envelope active dry yeast
• 1/3 cup warm water (100 to 110 degrees)
• 2 tablespoons white sugar
• 2 tablespoons shortening
• 1 teaspoon caraway seed
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 1 egg
• 3 1/4 cups all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• sprinkle the yeast over the warm water in a small bowl. let stand for a few minutes so the yeast can dissolve. in a separate bowl, combine sugar, shortening, caraway, salt, and nutmeg. heat the milk in a small saucepan just until a skin forms on the top. remove from the heat and stir into the shortening mixture. allow to cool to lukewarm so that it will not kill the yeast.
• stir the egg and yeast into the bowl with the milk and gradually mix in the flour using a sturdy wooden spoon until the you get a stiff batter. cover loosely and set aside in a warm place to rise until doubled in size, about 45 minutes.
• grease the cups of a muffin tin, and spoon batter into the cups filling half way full. let rise again in a warm place until the dough rises above the top of the cups, about 1 hour.
• preheat the oven to 400 degrees f (200 degrees c).
• bake the rolls in the preheated oven until golden brown on top, 12 to 15 minutes.

Poppy Seed Chiffon

Ingredients

• Servings: 1
• 3/4 cup milk
• 1/2 cup poppy seeds
• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon cream of tartar

Recipe

• preheat oven to 325 degrees f (165 degrees c). wash angel food tube pan in hot soapy water to ensure it is totally grease-free.
• combine milk and poppy seeds in small bowl. let stand 2 hours. bring the eggs to room temperature.
• sift flour, sugar, baking powder and salt into medium mixing bowl. make a well in center. add the vegetable oil. separate the eggs and add the yolks, vanilla and lemon flavoring. add poppy seed mixture to well. set aside. don't beat yet.
• in large mixing bowl beat egg whites and cream of tartar until very stiff. using same beaters beat egg yolk/flour mixture until smooth and light. pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. do not stir.
• pour into ungreased 10 inch angel food tube pan. bake in oven for 55 minutes. increase heat to 350 degrees f (175 degrees c) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean. invert pan to cool. ice with vanilla glaze, caramel icing or seafoam frosting.

popcorn cake i

Ingredients

• Servings: 1
• 1 cup butter
• 32 marshmallows
• 16 cups popped popcorn
• 1 cup small gumdrops (no black ones)
• 1 cup chocolate covered peanuts
• 1 cup candy-coated chocolate pieces

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• melt butter and marshmallows in a large heavy pan over low heat. stir often.
• put popcorn into large container. pour marshmallow mixture over top. stir to mix well. add peanuts and candy. mix together.
• pack mixture into greased 10 inch tube pan or 12 cup bundt pan. let cake set until cool, and turn out plate to serve. cut into wedges for all different size kids.

praline chocolate cake

Ingredients

• Servings: 1
• 2 cups milk
• 2 1/2 cups white sugar
• 1 1/2 cups unsalted butter
• 1/2 pound unsweetened chocolate
• 4 eggs
• 2 1/3 cups cake flour
• 2 teaspoons baking powder
• 1/2 cup toasted almonds, finely chopped
• 1/2 cup chopped toasted pecans
• 1/4 cup confectioners' sugar
• 1/2 cup toasted pecans

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease a 10 inch tube pan.
• separate the egg yolks from the whites and keep the egg whites cold.
• combine milk, 1 1/2 cups of the sugar, 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. let cool slightly and stir in the egg yolks, flour, and baking powder. beat for about 2 minutes with an electric mixer on medium speed.
• in a glass or metal bowl beat the egg whites until stiff. gently fold the beaten egg whites into the chocolate mixture. pour batter into a greased 10 inch tube pan.
• bake for 50 minutes at 325 degrees f (165 degrees c). let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling.
• to make frosting: melt 1 cup sugar in a heavy pan. once melted and slightly amber colored add the finely chopped nuts. pour into a buttered flat sheet pan to cool. once cool and set crush to a powder using a food processor.
• cream 1/2 cup of the butter until light and fluffy, gradually mix in the nut powder and the confectioners' sugar beating until smooth and creamy. spread frosting over top of cake and garnish with whole pecan halves.

mummy's tea bread

Ingredients

• Servings: 1
• 1 1/2 cups chopped pitted dates
• 1 1/2 cups white sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 1 1/2 cups boiling water
• 1 egg, lightly beaten
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour 9x5 inch loaf pan.
• place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. stir together and set aside to cool. once cool, mix in the egg.
• stir the flour, baking soda, and cream of tartar together in a bowl. pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. mix in the vanilla extract and, if desired, walnuts. pour batter into prepared loaf pan.
• bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. cool in pan 10 minutes before turning out a rack to cool completely. wrap in aluminum foil and store in the refrigerator.