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.

Broken Glass Cake

Broken Glass Cake Ingredients:

3 small boxes gelatin, one each flavor
3 envelopes Knox® plain gelatine
1/2 cup water

1 cup pineapple juice

1/2 cup granulated sugar
2 cups whipping cream
Graham cracker crumbs

Broken Glass Cake Instructions:

Prepare flavored gelatin with 1 1/2 cups water to each package. Chill until firm, then cut into cubes.

Moisten plain gelatine in the 1/2 cup water. Bring juice and sugar to boil, then add plain gelatin mixture. Set to cool.

When gelatin and juice are cool, whip cream and fold in juice mixture. Then add gelatin cubes and fold in. Turn into a tube pan lined with graham cracker crumbs, then top with crumbs. Allow to chill in the refrigerator for 4 to 6 hours.

Blackberry Jam Cake

Blackberry Jam Cake Ingredients:

6 eggs, beaten

2 cups granulated sugar
1 cup butter

1 cup buttermilk

1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
3 cup all−purpose flour
2 cups blackberry jam
1 large box raisins
1 cup chopped nuts

1 teaspoon baking powder

Blackberry Jam Cake Instructions:

Mix ingredients as listed above. Bake in greased tube pan at 325 degrees F for one hour.

Blackberry Cake and Caramel Frosting

Blackberry Cake and Caramel Frosting Ingredients:

1 cup butter flavored Crisco

2 cups granulated sugar
2 eggs

1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
4 cups flour

1/2 teaspoon salt

1 cup sour milk (1 cup sweet milk plus 1 tablespoon vinegar)

1 teaspoon baking soda dissolved in half of milk
3/4 cup blackberries plus 1/4 cup juice
1/2 cup chopped nuts

Frosting

1 cup light brown sugar (firmly packed)
5 tablespoons canned milk (carnation)
1 tablespoon butter

1/2 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups confectioners' sugar, sifted

Blackberry Cake and Caramel Frosting Instructions:

Cake: Cream Crisco and sugar; add eggs and beat well. Add flour and spices (sifted together) alternately with milk. Fold in berries, juice, and nuts, gently.

Bake in a 10−inch tube pan for 1 hour and 10 minutes. Use cake tester. Bake a few more minutes if needed. Bake in a 350 degree F oven. Frost and dust with confectioners' sugar.

Easy Caramel Frosting: In saucepan, mix first four ingredients. Heat to boiling; stirring constantly. Remove from heat to cool. Stir in vanilla. Add confectioners' sugar about 3 tablespoonfuls at a time. Beat until smooth and creamy. Frost cake.

Blackberry Cake

Blackberry Cake Ingredients:

1 teaspoon baking soda

1 cup buttermilk

1 cup shortening or butter
5 eggs, beaten until smooth
2 cups granulated sugar
3 cups flour

2 teaspoons cinnamon
2 teaspoons nutmeg

2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt

2 cups blackberries

Blackberry Cake Instructions:

Add baking soda to buttermilk. Mix flour, spices and salt together. Add all remaining ingredients except blackberries to the buttermilk−soda mixture; mix well. Add the blackberries (drain all juice, if frozen or canned), and beat until well mixed. Batter will be thick. Grease and flour a tube cake pan. Bake at 350 degrees F for 1 hour.

May be served plain or with whipped cream.

Black Walnut Cake

Black Walnut Cake Ingredients:

1/2 cup butter

2 cups firmly packed brown sugar
3 egg yolks, beaten

3 teaspoons baking powder
2 cups all−purpose flour
1/2 teaspoon salt

2/3 cup milk

1 teaspoon vanilla extract

1 cup black walnuts, finely chopped
3 egg whites, stiffly beaten

Black Walnut Cake Instructions:

Combine butter and sugar and beat until smooth. Add beaten egg yolks and mix well. Combine dry ingredients and add to creamed mixture, alternately with milk.

Add vanilla extract and walnuts and mix well. Fold in stiffly−beaten egg whites.

Bake in greased 9− or 10−inch tube pan at 350 degrees F or until cake is done.

Black Forest Bundt Cake

Black Forest Bundt Cake Ingredients:

16 servings

1 cup lite cherry pie filling

1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil

4 ounces sweet baking chocolate, melted
4 large egg whites

3 1/4 cups all−purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt

1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk

2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar

Black Forest Bundt Cake Instructions:

Heat oven to 350 degrees F. Coat 12−cup (10−inch) Bundt pan with cooking spray. Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.

Big Bowl Cocoa Cake

Big Bowl Cocoa Ingredients:

1 cup cocoa

1 cup shortening

1 teaspoon baking soda
1 teaspoon cinnamon

Over the above pour 1 cup boiling water and stir until smooth. Add:

1 cup milk

2 teaspoons vanilla extract
1 teaspoon salt

2 eggs

1 teaspoon baking powder
2 1/4 cups granulated sugar
3 1/4 cusp flour

Big Bowl Cocoa Instructions:

Beat until smooth and pour into a greased and floured pan. I use an angel food cake pan. Bake at 350 degrees F for 40 minutes or until knife inserted into center comes out clean. Bake for 20 minutes in 2 round pans or makes 2 dozen cupcakes for 15 minutes.

Barefoot Contessa Lemon Cake

Barefoot Contessa Lemon Ingredients:

Makes two 8−inch loaves

1/2 pound unsalted butter, at room temp
2 1/2 cups granulated sugar

4 extra−large eggs at room temp

1/3 cup grated lemon zest (6−8 large lemons)
3 cups all−purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temp.
1 teaspoon pure vanilla extract

Glaze

2 cups confectioners' sugar

3 1/2 tablespoons freshly squeezed lemon juice

Barefoot Contessa Lemon Instructions:

Preheat oven to 350 degrees F. Grease two 8 1/2 x 4 1/4 x 2 1/2 inch loaf pans

Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on med. speed, add the eggs, one at a time, and the lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl.

In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Sly cakes

Sly cake Ingredients:

450g/1lb ready-to-roll puff pastry

2 cooking apples

50g/2oz butter

50g/2oz muscovado sugar

225g/8oz sultanas

50g/2oz mixed peel

2 teaspoons ground allspice

1 egg yolk, beaten

icing sugar, to dust

Sly Cooking Instructions:

Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a non-stick baking tray.

Roll out the puff pastry to a thickness of 1cm/¹⁄2in, then trim and cut into 2 equal rectangles. Put one on the baking tray.

Peel, core and dice the apple. Fry in the butter. When golden and starting to soften, add the muscovado sugar and toss to coat. Remove from the heat and stir in the sultanas, mixed peel and allspice.

Spread the mixture onto the pastry rectangle on the baking tray. Put the
other rectangle on top, and press down lightly. Divide into 16 squares
with a sharp knife, pressing nearly all the way through, and brush the

tops with egg yolk.

Bake in the oven for 15-20 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

Asparagus Bundt Cake

Asparagus Bundt Cake Ingredients:

3 cups all−purpose flour

2 cups granulated sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon
1/2 teaspoon salt

1 1/2 cups vegetable oil
3 eggs, beaten

2 cups grated fresh asparagus (about
1 pound), drained

1 (8 ounce) can crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract

1 1/2 cups chopped pecans

Asparagus Bundt Cake Cooking Instructions:

In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10−inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Icing

3 ounces cream cheese, softened
2 3/4 cups confectioners’ sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides.

Arizona Lemon Cake

Arizona Lemon Cake  Ingredients:

1 1/2 cups granulated sugar

1/2 cup butter, softened
3 eggs

2 1/2 cups all−purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup buttermilk
1/4 cup poppy seed

2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze

Arizona Lemon Cake  Cooking Instructions:

Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.

Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.

Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.

Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long−tined fork. Pour about two−thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

Lemon Glaze

2 cups confectioners' sugar
1/4 cup butter, melted

2 tablespoons grated lemon peel
1/4 cup lemon juice

Mix all ingredients.

Applesauce Carrot Cake

Applesauce Carrot Cake Ingredients:

3/4 cup butter or margarine, softened
1 cup granulated sugar

1 1/2 cups firmly packed brown sugar
2 eggs

3/4 cup shredded carrots

2 1/4 cups applesauce

3 cups all−purpose flour

1 1/2 cups whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 cup chopped walnuts

1 cup raisins

Applesauce Carrot Cake Cooking Instructions:

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir carrots into applesauce.

Combine flour, soda, and spices; add to creamed mixture alternately with applesauce mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in walnuts and raisins. Pour batter into a greased and floured 10−inch tube pan. Bake at 350 degrees F for 1 hour and 20 to 25 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan; let cool.

Yield: 10 servings.

Applesauce Loaf Cake

Applesauce Loaf Cake Ingredients:

1 1/2 cups unsweetened applesauce
1/2 cup lard

1 cup granulated sugar
1 cup raisins

1 teaspoon cinnamon
1/2 teaspoon nutmeg

1/2 teaspoon ground allspice
1/2 teaspoon salt

2 teaspoons baking soda
2 cups flour

1/2 cup black walnuts, chopped

1 heaping tablespoon cocoa powder

Applesauce Loaf Cake Cooking Instructions:

Heat applesauce in large saucepan. Add lard. Stir until melted. Add raisins and baking soda. Cool slightly. Add flour, salt and spices. Mix well. Fold in nut meats. Pour into a greased large loaf pan. Bake at 350 degrees F for 45 minutes to 1 hour. Cool and frost with Caramel Frosting.

Caramel Frosting

1 cup firmly packed brown sugar
1/4 cup butter

1/4 cup milk

1 cup confectioners' sugar
1 teaspoon vanilla extract

Boil brown sugar, butter and milk for 3 minutes ( I do this in the Microwave) and let cool until just warm.

Add confectioners' sugar and vanilla extract. Beat until smooth and right consistency. If too stiff you can add a little milk.

Apple Dapple Cake

Apple Dapple Cake Ingredients:

2 cups granulated sugar

1 1/2 cups corn oil
3 eggs

3 cups unsifted flour

2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt

3 cups finely diced apples
2 cups chopped pecans

Apple Dapple Cake Cooking Instructions:

Preheat oven to 325 degrees F.

Combine sugar and oil and beat well. Add eggs, one at a time. Sift dry ingredients and stir into egg mixture. Beat in apples, nuts and vanilla extract. Pour into a buttered springform tube pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean.

Glaze

1 cup dark brown sugar
1/4 pound butter

1/2 cup heavy cream

Combine ingredients and boil for 3 minutes. Reserving 1/3 cup, pour over the hot cake. Cool and remove from pan. Just before serving, pour remaining Glaze over.

Apple Cake with Marzipan Filling

Apple Cake with Marzipan Filling Ingredients:

Cake

9 ounces butter

8 ounces granulated sugar
12 ounces self rising flour
6 large eggs

2 tablespoons Calvados apple liqueur
1 cooking apple, like golden delicious

Filling and Topping

6 ounces butter

6 ounces confectioners' sugar
1 tablespoon Calvados
1 (4 ounce) package marzipan
1/2 teaspoon cinnamon

Apple Cake with Marzipan Filling Cooking Instructions:

Preheat the oven to 350 degrees F. Grease and line with greaseproof paper one 10−inch springform or loose−bottomed tin.

Beat the butter with an electric whisk until the butter is soft. Add sugar and beat until perfectly smooth and light and fluffy. Beat all the eggs together separately, and add very slowly to prevent the cake mix curdling. Now add in the Calvados. Core the apple and chop finely, leaving the skin on. Fold the apple flesh into the cake mix. Sift the flour into the cake and apple mix, and fold in gently. Transfer to the cake tin, level and bake in the centre of the oven, undisturbed if possible, for 45 minutes, or until the top springs back when touched. Note that a knife inserted into the cake may not come out perfectly clean because of the apple.

Cool the cake in the tin for a few minutes before turning out to cool on a wire rack.

To finish: If the cake is quite thick, it is possible to cut it as a sandwich cake. If you do this, use 9 ounces of butter and sugar for the topping and filling mix, instead of 6 ounces. Slice the cake into two layers with the longest, thinnest knife you have.

Beat the butter until soft and creamy and then beat in the confectioners' sugar until it is light and fluffy. Stir in the Calvados. If you are sandwiching the cake, fill with a thin layer of icing first, and stick the two layers together. To get a better level, it is usual to put the top of the cake in the middle. Spread the icing on top of the cake smoothly. Roll the icing into balls (about walnut size), slice the balls in half and press into the icing.

Sprinkle the cinnamon on top.

Apple Butter Cake

Apple Butter Cake Ingredients:

1 cup butter or margarine, melted and cooled
2 cups granulated sugar

2 eggs

2 cups sifted all−purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt

2 teaspoons vanilla extract
1 cup chopped pecans

8 cups chopped, peeled apples

Apple Butter Cake Cooking Instructions:

Combine melted, cooled butter and sugar. Add eggs, then flour, baking soda, spices, salt and vanilla extract. Fold in pecans and apples. Bake in well−greased and floured tube pan for 1 1/2 hours at 325 degrees F