Carrot Cake

Carrot Cake Ingredients:

4 eggs

1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
3 1/4 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt

1 teaspoon ground cinnamon

1 (8 ounce) can crushed pineapple, drained
2 cups finely grated carrots (1 pound)
1 cup chopped pecans

1 cup chopped dates

Carrot Cake Instructions:  

Grease a 10−inch angel food cake pan; line bottom with wax paper.

Beat eggs in a large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of the whole wheat flour with baking powder, baking soda, salt and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots. Mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour; stir into batter. Turn into prepared pan. Bake at 350 degrees F for 1 hour 15 minutes, or until top of cake springs back when lightly pressed with finger.

Cool cake in pan on wire rack about 15 minutes. Remove cake from pan; peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. Cake keeps well.

Candied Pineapple Macadamia Loaves

Candied Pineapple Macadamia Loaves Ingredients:

Prepare the Candied Pineapple the day before you make the loaves.

Candied Pineapple

3 (20 ounce) cans pineapple chunks in
heavy syrup, undrained

3 cups granulated sugar

1 1/2 cups light corn syrup

2 tablespoons butter or margarine

Candied Pineapple Macadamia Loaves Instructions:  

In a 5−quart saucepan, heat the pineapple, sugar and corn syrup, stirring until sugar dissolves. Boil gently, stirring occasionally in the beginning and then often as syrup thickens for 50 minutes. Add butter and continue cooking until pineapple is slightly caramelized and syrup is very thick, about 10 minutes. With slotted spoon, drain well and place in a single layer on a rack over a shallow baking pan (cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes.

Cool for several hours (or overnight) on rack. There will be about five loosely packed cups of candied pineapple. There will be 2 to 3 cups of syrup. Refrigerate and use on pancakes or ice cream. Makes 3 loaves.

Candied Pineapple Macadamia Loaves
5 cups Candied Pineapple

1 1/2 cups salted macadamia nuts, chopped
1 cup flaked coconut

2 cups flour (fork stir to aerate before measuring) 3/4 cup butter or margarine, at room temperature 1 1/2 cups granulated sugar

5 large eggs

2 tablespoons milk mixed with 1 teaspoon vanilla extract

Line three (7 x 3−inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour.

Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time, beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in pineapple−nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.

Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.

Buttery Cinnamon Cake

Buttery Cinnamon Cake Ingredients:

2 cups all−purpose flour

1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt

2/3 cup shortening

1 1/3 cups granulated sugar

1 1/2 teaspoons vanilla extract
3 eggs

2/3 cup milk

Cinnamon Syrup

1/2 cup granulated sugar

1/4 cup plus 2 tablespoons butter
1/3 cup water

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

Buttery Cinnamon Cake Instructions:  

Preheat oven to 350 degrees F. Grease and lightly flour a 10−inch fluted tube pan.
Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt.

Beat shortening until light and fluffy. Add 1 1/3 cups granulated sugar and 1 1/2 teaspoons vanilla extract. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each addition.

Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake or 40 minutes.

Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake from pan and while it is still warm poke holes around top of the cake with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioners' sugar.

Cinnamon Syrup: In a saucepan combine all syrup ingredients. Heat and stir until butter melts. DO NOT BOIL. Pour syrup over cake while it and the cake are still warm.

Bumpy Highway Cake

Bumpy Highway Cake Ingredients:

Cake

1 (14 ounce) can sweetened condensed milk
(not evaporated milk), divided

1 cup Butter flavor Crisco−all vegetable shortening or 1 Butter Flavor Crisco stick all

1 cup granulated sugar

1 cup firmly packed light brown sugar
4 eggs

2 teaspoons vanilla extract

1 cup buttermilk or sour milk (see note)
1/2 cup Premium European−style cocoa
2 1/2 cups all−purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon salt

1 cup hot water

Drizzle

1/3 cup European−style cocoa
3 tablespoons CRISCO Oil

Frosting

1/4 cup Butter Flavor CRISCO all−vegetable shortening or 1/4 Butter Flavor CRISCO Stick

Reserved sweetened condensed milk
1 cup confectioners' sugar

1/2 cup miniature marshmallows, halved
1 cup chopped nuts 

Bumpy Highway Cake Instructions:  

Heat oven to 350 degrees F. Grease 10−inch (12−cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.

For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended. Combine flour, baking soda, cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan.

Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 15 minutes.

For drizzle, combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.

For frosting, combine 1/4 cup Butter Flavor Crisco, reserved condensed milk and confectioners' sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm

Brownstone Front Cake

Brownstone Front Cake Ingredients:

1 cup buttermilk

1 teaspoon baking soda

1 cup (2 sticks) margarine
2 cups granulated sugar
3 egg yolks

2 squares unsweetened chocolate, melted
3 cups cake flour

1/2 teaspoon salt

1 teaspoon vanilla extract
3 egg whites, stiffly beaten

Brownstone Front Cake Instructions:

Mix buttermilk and baking soda together; let stand to expand. Cream margarine and sugar. Add yolks and chocolate; mix. Add buttermilk mixture, then sifted ingredients. Add vanilla extract and beat well. Fold in egg whites. Bake in greased, lined tube pan at 300 degrees F for 1 hour.

This cake is delicious unfrosted or, for a special touch, frost with Icing for Brownstone Front Cake.

Icing for Brownstone Front Cake

1 cup (2 sticks) butter or margarine
2 cups granulated sugar

1 (5 1/3 ounce) can evaporated milk
1 1/2 teaspoons vanilla extract

In saucepan, combine margarine, sugar and milk. Dissolve over low heat. Bring to boiling point and simmer 45 minutes uncovered. Remove from heat; add vanilla extract. Cool to room temperature, then beat well. Spread on cake.

Brown Sugar Loaf Cake

Brown Sugar Loaf Cake Ingredients:

1/2 cup butter

2 cups light brown sugar, packed
4 egg yolks

1 egg white

1/2 teaspoon baking soda or

3 teaspoons baking powder*
1 cup milk, sweet or sour*
3/4 cup chopped walnuts
2 2/3 cups cake flour
Salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves
1 teaspoon vanilla extract

Brown Sugar Loaf Cake Instructions:

Use baking soda with sour milk or baking powder with sweet milk. Preheat oven to 350 degrees F.

Cream the butter and sugar. Add yolks one at a time, then the egg white. Beat well. Sprinkle nuts with some of the flour; add a little salt. Mix the remaining dry ingredients. Add alternately with the milk. Fold in nuts and vanilla extract last. If dough is too thick, add 2 tablespoons water. Bake in greased
loaf pan for 45 minutes.

Brown Sugar Cake

Brown Sugar Cake Ingredients:

1 cup shortening

1/2 cup (1 stick) margarine

1 (16 ounce) box light brown sugar
1 cup granulated sugar

5 eggs

3 cups sifted all−purpose flour
1/2 teaspoon baking powder
1 cup milk

1 teaspoon vanilla extract
1 cup nuts, finely chopped

Brown Sugar Cake Instructions:

Cream shortening, margarine and brown and white sugars. Add eggs, one at a time, beating well after each addition. Add flour and baking powder which have been sifted together alternately with milk. Add vanilla extract, then nuts dredged in flour. Pour into a greased and floured 10−inch tube pan. Bake for 1 1/2 hours at 325 degrees F.