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Recipe Source for Cakes

 CAKES
( 1 ) Fruit Cake:
1 lb of Butter 
2 c  Sugar 
12  eggs 
4 c  Flour 
1   Rum to taste 
1 lb Raisins 
1 lb Walnuts chopped 
1 ea small box candied cherries 
1 ea large box candied fruit
Preheat oven at 300.
 
Line the bottom of an angel food pan with wax paper and butter the sides. In a large bowl cream butter and sugar. Beat the eggs and add to butter and sugar mixture along with the flour and Rum. Mix well. Take a small amount of extra flour and coat raisins ( this stops them from settling to the bottom of the cake) and add to above mixture. Add everything else and mix well then put into pan. Make sure that you put a tray under the pan in the oven because the butter tends to sometimes come through the bottom of the pan and it makes a real big mess. Bake at 300 for one hour then reduce temperature to 275 for one and a half hours. Cake will be done when a knife inserted in top comes out clean. Make sure that you use a good heavy spoon to mix the batter because it is very thick. It also helps if you have another person to take turns stirring the batter.

( 2 ) No Bake Fruitcake:
1 lb Graham crackers rolled fine 
1/2 ts Salt 
1/2 ts Ground cloves 
1/2 ts Allspice 
1 1/2 c  Chopped dates 
1 c  Mixed candied fruit 
1/2 c  Candied cherries 
2 c  Whipping cream (unwhipped) 
1 ts Cinnamon 
1/2 ts Nutmeg 
2 c  Chopped nuts 
1 c  Glazed pineapple, chopped 
1/2 c  White raisins 
2 c  Miniature marshmallows
 
Put everything but cream and graham crackers in a large mixing bowl. Stir together well. Whip the cream. Add fruit mixture to the whipped cream. Add the crumbs, gradually, mixing with hands. Put in a graham cracker box lined with foil. Chill in refrigerator.

( 3 ) Christmas Cake:
6    Eggs 
1 c  Of sugar 
1/2 lb Melted butter 
1 c  Of flour 
1 ts Of vanilla 
Fruit stuff: 
1/2 c  Of flour 
1 lb Candied cherries 
1 lb Candied pineapple 
4 c  Of chopped pecans

Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bundt pan). Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour. For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey. Continue to bake for 15-30 minutes more. (use two cupcake papers per serving. With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec Orange), Gran Marnier (Orange). Make these a month or so early. Wrap in SaranWrap place in refrigerator. Bring back to room temp. before serving. Hope you enjoy this as much as we have.

( 4 ) Dark Cake: Fruit Cake
1 lb Blanched almonds 
3 lb Seedless raisins 
2 lb Currants 
1 lb Candied cherries, Cut in half 
1 lb Dried figs, chopped 
1 lb Dates, cut up 
1 1/2 lb Chopped mixed candied peels 
1 lb Candied pineapple, cut up 
1 c  All-purpose flour 
3 c  Soft butter 
3 c  Brown sugar, packed 
12 lg Egg yolks 
5 1/2 c  Sifted all-purpose flour 
1 ts Salt 
2 ts Cinnamon 
2 ts Mace 
2 ts Allspice 
2 ts Nutmeg 
1 ts Cloves 
3 ts Baking soda 
3/4 c  Prune juice 
1/4 c  Brandy 
12 lg Egg whites 

This recipe makes a very large amount (about 28 cups) of fruit cake batter and can be baked in a number of different sizes of pan. If you want to make several small cakes for gifts you can divide the batter among 9 8x4x3 inch loaf pans using a generous 3 cups of batter for each. Or if you wish to use larger loaf pans you can put the batter in 6 9x5x3 inch pans using a generous 4 1/2 cups batter in each. Bundt pans make attractive cakes and this amount of batter is 
enoughfor 3 12 cup Bundt pans using a generous 9 cups of batter in each.

If you use 10-inch tube pans you can make 2 cakes using 12 cups of batter for each and an 8x4x2 1/2 inch loaf pan with the remaining batter. Of course you can also use any combination of these sizes.
 
For example, you can make a large cake in a Bundt pan, two 9x5x3 inch loaves and three 8x4x3quot; loaves. If you wish you can prepare half the batter and bake it in three 9x5x3-inch loaf pans or in one 12-cup Bundt pan and one 9x5x3-inch loaf pan. Line greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured. COMBINE nuts and fruit in a very large bowl or roasting pan. Add 1 cup of flour and toss by hand to coat fruit with flour.

CREAM butter well ( you can use your electric mixer for this part of the recipe). Add sugar and beat until fluffy. Beat in egg yolks. Transfer mixture to a large bowl. Sift 5 1/2 cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy. Mix with a wooden spoon. Add this mixture to the fruit and nuts and blend well.The easiest way to blend this large amount of mixture is with your hands. Beat egg whites until stiff and fold into mixture. MEASURE into prapared pans and press well into the corners. Heat oven to 275'F. Bake cakes in 8x4x3-inch pans for about 3 hours, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours or until a toothpick stuck in the center comes out clean. Let stand in pans a few minutes, then turn out on racks and cool. Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place. MAKES 15 LBS OF FRUIT CAKE.

( 5 ) Vegan Cake:
1 lb Candied pineapple 
1/2 lb Citron 
1/4 lb Candied citron 
1/4 lb Candied orange - and lemon peel 
1/4 lb Candied cherries 
1 1/2 lb Raisins 
1/2 lb Currants 
1/2 c  Grapefruit juice 
1/4 lb Whole mixed nuts without - peanuts 
2 c  Flour 
1 ts Salt 
1/2 ts Baking soda 
1 ts Cinnamon 
3/4 c  Shortening 
1 c  White sugar 
1 c  Brown sugar 
5 tb Cornstarch 
1 ts Almond extract 
6 tb Grapefruit juice
 
Combine pineapple, citrons, peels, cherries, raisins and currants in a large bowl. Add 1/2 c grapefruit juice, mix very well. Cover and let stand overnight. The next day, add the nuts and
1/2 c of the flour to the fruit mixture and mix well. Combine the rest of the flour with the baking soda, salt and cinnamon in a separate bowl, and mix well.
 
In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch. Add the beaten shortening and sugars to the fruit.
Gradually stir in the flour mixture. Add the almond extract and the rest of the grapefruit juice, stirring well until the mixture is well combined. Preheat oven to 275F.
 
Grease a 10 inch square cake tin. Line with brown paper and grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper. After it is cooked, remove from the oven and place on a wire rack to cool for 30 minutes. Gently remove cake from the tin and peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper and keep in a cool place. If icing the cake, layer with marzipan and then decorate as desired.

( 6 ) Easter Bunny Cake:
2 1/2 c  Coconut, divided 
Red food coloring 
2    Baked 9-inch round cake-Layers, cooled 
8 oz Cool Whip, thawed 
Assorted candies for garnish

Tint 1/4 cup of the coconut pink using red food coloring. Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part. Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie. Frost: With whipped Topping. Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie. Decorate with candies for eyes, nose, mouth and whiskers