1/2 cup margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vanilla yogurt
1/2 cup chopped walnuts
1/4 cup sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees. Cream together margarine, sugar, and vanilla until smooth. Add eggs and beat well. Combine flour, baking powder, and baking soda before sifting into the creamed mixture. Stir until moistened. Add the vanilla yogurt and mix well. Topping: Combine chopped walnuts, sugar and cinnamon. Grease and flour 1 large loaf pan or 3 mini loaf pans. Half fill the pan(s) with batter. Sprinkle topping over batter. Fill pan(s) with remaining batter and then top with remaining topping. Bake at 350 degrees for 30 minutes. Test for doneness with a toothpick.
Makes 3 dozen
1/4 pound candied cherries (quartered )
3 candied pineapple slices, chopped
2 1/4 cups chopped nuts
1/2 cup flour
1 can Eagle Brand condensed milk
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon orange extract
Grand Marnier for soaking baked cakes
Grease tiny muffin tins very well. Preheat oven to 300 degrees. Place pan of boiling water in oven (bottom rack) when baking. Chop candied fruits and toss with the flour. Mix in the rest of the ingredients and fill the muffin tins 3/4 full. Bake 30 to 35 minutes. Remove from tins when done and put on a rack to cool. Spoon Grand Marnier over each fruitcake (repeat each day for three days). Store in an airtight container.
Makes one 10-inch cake or 2 loaves
1 cup butter or margarine, softened
2 1/4 cups sugar
6 eggs
3 Tablespoon brandy flavoring
4 cups all purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 pound coarsely chopped pecans (about 6 cups)
1 1/2 pound mixed candied fruit and peel (about 4 cups)
15 ounce package golden raisins
honey
Additional candied fruit and nuts, optional
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit mixture to creamed mixture, blending well. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275 degrees for 2-1/2 to 3 hours. Brush top with honey 30 minutes before cake is done; then decorate top with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in aluminum foil. Store several weeks to allow flavors to mellow.
Makes one 3-layer cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 tablespoon butter flavoring
1 full bottle red food coloring (1/2 oz)
3 tablespoons cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 tablespoon vinegar
1 teaspoon baking soda
enough cream cheese frosting to cover 3 layer cake
Cream shortening, sugar, eggs and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk and continue to mix. In small bowl, mix baking soda and vinegar, then add to batter - blend. Bake in three 9 inch pans for 20-25 minutes at 350 degrees. Let cool completely. Using your favorite cream cheese frosting, cover the top of two cakes and stack on top of each other. Place third cake on top, then complete cake by frosting sides and top.
Easy Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
1 cup milk
4 tablespoons flour
1 cup sugar (granulated - not powdered)
1 cup butter (softened)
2 teaspoons vanilla
This frosting is a must for the red velvet cake. Any other kind of frosting just doesn't do justice to the cake!! Cook the milk & flour together until thick - set aside to cool. Beat sugar and granulated suger together until creamy-then add the vanilla. Add the creamed mixture to the cooled milk mixture and stir together. Mix this recipe with an electric mixer. Frost the red velvet cake with this frosting. This frosting is not a real sweet sweet frosting. I make this cake & frosting for many of my friends birthdays. They all say that the frosting makes the cake. Enjoy!
Makes 500g loaf (1.102 lbs)
125 grams butter (8 2/3 TBSP)
1/2 cup of caster sugar (just another name for superfine sugar)
2 eggs
1 1/2 cups sifted self-rising flour
6 Tablespoons of North Pole snow (or coconut if you live else where)
2 Tablespoons milk
1. Cream butter and sugar. 2. Beat eggs. 3. Add flour a little at a time. 4. Add milk and 4 Tablespoons of snow (coconut) 5. Turn into lined and greased loaf tin and top with more coconut. 6. Bake in 180 degree oven for 1 hour 7. Turn out and cool on wire rack.
