Rum Pound Cake

Rum Pound Cake
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum


I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.

Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.

Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Gone with the Wind Cake

Gone with the Wind Cake
INGREDIENTS

3/4 cup water
3 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).


Beat cold water and egg yolks together until mixture makes 1 quart - at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.


Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.


Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.


Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan. May be cut into layers and filled with Lemon Filling and iced with the same or with whipped cream.

Ice Box Cake

ICE BOX CAKE


YOU WILL NEED
CRUST
2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar
CREAM FILLING
3 pc egg whites 1/3 cup sugar 1 can (439 g) DEL MONTE Fiesta FruitCocktail, drained 3/4 cup butter, cut into cubes and chilled HERE'S HOW 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.

2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.

3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.

4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

Serves 8
Rich in Vitamin C- helps fight common infection.

Carrot Cake

Carrot Cake


Ingredients
Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Margarita Cake with Key Lime Cream Cheese Frosting

Margarita Cake with Key Lime Cream Cheese Frosting

Prep Time:
30 Min
Cook Time:
30 Min

Ready In:
2 Hrs

Ingredients

1 (18.25 ounce) package white cake mix
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon grated lemon peel
1 tablespoon lime juice
5 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.


Footnotes

Cook's Notes
To make a layer cake instead, grease and flour 2 8-inch round cake pans, pour the batter into the prepared pans, and bake as directed in Step 3. Cool the cakes in their pans for 15 minutes before inverting onto a wire rack to finish cooling. Make frosting as directed

Coffee-Flavored Whipped Cream Cake

Coffee-Flavored Whipped Cream Cake
Coff10 to 12 servings

INGREDIENTS
5 eggs, separated and brought to room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp instant coffee powder dissolved in 3 tbl boiling water
1 cup all purpose flour, sifted
1 tsp baking powder

Whipped Cream Frosting
2 cups whipping cream
2 tbl sugar
1/4 cup very strong col coffee
2 tbl coffee liqueur

Chopped toasted walnuts or almonds (garnish)
Candy coffee beans (optional garnish)

PREPARATION
Preheat oven to 350F. Combine egg yolks and sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.

For Frosting: Whip cream with sugar until soft peaks form. Add coffee and liqueur and beat until stiff.

Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired.) Chill until whipped cream is slightly firm.

Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.ee-Flavored Whipped Cream Cake

Cake Mix Apple Delight Cake

Cake Mix Apple Delight Cake
-----------------------------------

INGREDIENTS:
---------------
2 cans (21 ounce size) apple pie filling
1 package (18.25 ounce size) yellow cake mix
1/2 cup butter, melted

PREPARATION:
-------------
Preheat oven to 350 degrees F.

Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples.

Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter.

Bake 30 minutes. Serve hot or cold.