SHARE YOUR RECIPES WITH US! Angelfood Cake Recipe
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 cups superfine sugar
10 large egg whites
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Icing sugar
1. Preheat oven to 325 Fahrenheit degree. Set out a 10-inch tube pan with a removable bottom. Sift the flour and cornstarch into a large bowl. Stir in 1/2 cup superfine sugar.
2. Beat the egg whites, cream of tartar and salt in a large bowl with an electric mixer at medium speed until frothy. With mixer at high speed, gradually beat in the remaining 1 cup sugar, beating until stiff peaks form. Add the vanilla and almond extracts.
3. Use a large rubber spatula to gradually fold in the dry ingredients. Spoon the batter into the pan. Bake for 50-60 minutes or until golden brown and springy to the touch. Cool the cake and Dust with the icing sugar.
4 Enjoy!
Coconut Cake Recipe 1 1/2 cups all-purpose flour
1 1/2 teasponns baking powder
1/4 teaspoon salt
3/4 shredded coconut
1/2 cup(1 stick)softened butter
1 cup granulated sugar
1 teaspoon coconut extract
2 large eggs
1 cup sour cream
1/3 cup milk
Frosting:
Liquid egg white equivalent to 2 large egg whites
2 cups icing sugar
1 1/2 cups shredded coconut
1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 9-inch springform pan. Sift the flour, baking powder and salt into a medium bowl. Stir in the coconut.
2. Beat the butter, sugar and coconut extract in a large bowl with an electric mixer at medium speed until creamy. Add the eggs one a time, until just blended after each addition. With mixer at low speed gradually beat in the dry ingredients, alternating with the sour cream and milk.
3. Spoon the batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides and let cool completely.
4. Frosting: Beat the egg whites in a medium bowl until soft peaks form. Add in the icing sugar and coconut. Spread the top and sides with the frosting.
5. Enjoy!
Italian Pumpkin Cake Recipe 1 1/4 Ib peeled seeded pumpkin or butternut squash
2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/4 cups granulated sugar
3 large eggs
1/4 cup extra virgin oil
1 cup raisins
1/4 cup of icing sugar
1. Preheat the oven to 350 Fahrenheit degree. Slice the pumpkin or squash and place in an oiled baking pan. Bake for 15-20 minutes or until tender. Puree in a food processor. Set aside to cool. Butter and flour a 9 x 5 inch loaf pan.
2. Sift the flour, baking powder, cinnamon, cardamon, cloves and salt into a large bowl. Beat the sugar and eggs in a large bowl with an electric mixer at high speed until pale and thick. With mixer at low speed, gradually beat in the dry ingredients, alternating with the oil.
3. Stir in the pumpkin and raisins. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the cake for 10 minutes. Turn out onto a rack to cool completely. Dust with the icing sugar.
4. Enjoy!
Christmas Cake Recipe 1 ? cups all purpose flour
? cup self-rising flour
2 teaspoons pumpkin pie spice
1 ? cups butter, softened
1 ? cups firmly packed brown sugar
4 large eggs
2 tablespoons orange marmalade
7 ? cups mixed dried fruit
1 /2 cup + 2 tablespoons sweet sherry
? cup whole almonds
1. Preheat the oven to 300 degree Fahrenheit. Butter and flour an 8-inch square pan. Sift both flours and pumpkin pie spice into a large bowl. Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until creamy.
2. Add the eggs, one at a time, until just blended after each addition. Stir in the marmalade and fruit. Use a large rubber spatula to fold in the dry ingredients. Stir in ? cup sherry. Spoon the batter into the prepared pan.
3. Sprinkle with the almonds. Bake for about 3 hours or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a rack for 15 minutes. Brush with the remaining 2 tablespoons sherry. Cover with aluminum foil and let cool completely.
4. Enjoy!
Tea Cake Recipe 2 cups mixed dried fruit( golden raisins, currants, raisins or candied cherries)
? cup light brown sugar
? cup or 1 stick unsalted butter
2/3 brewed tea
2 tablespoons ground all spice
Grated zest of 1 orange
2 cups self-rising flour
1 tablespoon clear warmed honey
1. Preheat the oven to 350 degree Fahrenheit. Grease and line a 9-inch loaf tin.
2. Place the mixed dried fruit, sugar, butter, tea and allspice in a saucepan. Cover and heat gently until the butter has melted, stirring occasionally. Bring to the boil and boil for 1 minute then remove the pan from the heat. Add the orange zest, then set aside and leave overnight.
3. Fold the sifted flour into the fruit mixture. Spoon the mixture into the prepared pan and smooth the surface. Bake in the oven for 50-55 minutes or until golden brown.
4. Remove the cake from the oven, brush the top of the cake with warmed honey then leave it to cool completely in the pan. Turn out and serve in slices spread with butter, if desired.
5. Enjoy!
Apple Breakfast Cake Recipe 1 package active dry yeast
6 tablespoons honey
1 cup lukewarm water
3 cups whole wheat flour
? teaspoon salt
? cup raisins
? cup chopped pecans
1 ? teaspoons ground cinnamon
Topping:
? cup whole-wheat flour
? teaspoon ground cinnamon
? cup honey
? cup firmly packed dark brown sugar
2 tablespoons chopped pecans
2 large apples, cored, peeled and thinly sliced
1. Set out a 13 x 9-inch baking pan. Stir together the yeast, honey, and water. Set aside for 10 minutes. Sift 1 ? cups flour and salt into a large bowl. Stir in the yeast mixture. Cover with a clean kitchen towel and let rise in a warm place for 30 minutes or until foamy.
2. Soak the raisins in enough warm water to cover for 10 minutes. Drain well and pat dry with paper towels. Stir the batter and add the raisins, pecans and cinnamon. Gradually stir in the remaining flour a little at a time until a smooth dough is formed. Knead.
3. Add more flour if needed. (it should be soft but not sticky) Shape into a ball and place in a clean bowl. Cover with the kitchen towel and let rise in a warm place for about 1 hour or until doubled in bulk. Punch down the dough. Place in the pan, spreading it out. Cover and let rise for 15 minutes more.
4. Topping: Stir together the flour, cinnamon, honey, brown sugar and pecans in a medium bowl. Arrange the apple slices on top of the dough. Sprinkle the pecan mixture over. Preheat the oven to 350 degree Fahrenheit. Cover and let rise in a warm place for 30 minutes. Bake for 25-30 minutes or until golden brown. Serve warm
5. Enjoy!
Banana Cake Recipe 1? cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
? teaspoon salt
? cup (1 stick) softened butter
? cup firmly packed dark brown sugar
3 large eggs
1 ? cups mashed very ripe bananas
? cup sour cream
? cup milk
Passion Fruit Frosting
1 ? cups icing sugar
3 tablespoons fresh passion fruit pulp
1 tablespoon softened butter
1. Preheat the oven to 350 degree Fahrenheit. Butter a 9-inch square baking pan. Sift the flour, baking powder, baking soda, ginger and salt into a medium bowl. Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until creamy.
2. Add the eggs one at a time until just blended after each addition. With mixer at low speed gradually beat in the dry ingredients, alternating with bananas, sour cream and milk. Spoon the batter into the prepared pan.
3. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan.
4. Passion Fruit Frosting: Stir together the icing sugar, passion fruit pulp and butter in a double boiler over barely simmering water until frosting is thick and spreadable. Add more icing sugar if needed. Spread the top of the cake with the frosting.
5. Enjoy!
Cherry Cake Recipe (Black Forest Cake) 1 2/3 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1 ? teaspoons baking soda
1 teaspoon salt
? cup (1 stick) softened butter
1 ? cups superfine sugar
1 teaspoon vanilla extract
2 large eggs
1 ? cups buttermilk
Filling
? cup kirsch
? cup (1stick) softened butter
2 2/3 cups icing sugar
Pinch of salt
1 teaspoon strong cold coffee
2 (14oz) cans pitted sour cherries, drained
Frosting
2 cups heavy cream
? teaspoon vanilla extract
1 tablespoon Kirsch
Chocolate shavings to decorate
1. Preheat the oven to 350 degree Fahrenheit. Line two 8-inch round cake pans with parchment paper. Sift the flour, cocoa, baking soda and salt into a large bowl. Beat the butter and sugar with an electric mixer at medium speed until creamy. Add the vanilla and eggs, one at a time, until just blended after each addition.
2. With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk. Spoon half the batter into each of the prepared pans. Bake for 35-40 minutes or until a toothpick inserted into the centers comes out clean. Cool the cakes in the pans for 15 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
3. Filling: Split the cakes horizontally. Set one layer aside to use for a separate dessert. Drizzle with the kirsch. With mixer at medium speed, beat the butter in a medium bowl until creamy. Gradually beat the icing sugar, salt and coffee until smooth. Place one layer on a serving plate. Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining cake layers.
4. Frosting: With mixer at high speed, beat the cream in a large bowl until stiff. Stir in the vanilla and remaining kirsch. Spread the top of the cake with the frosting. Decorate with the remaining cherries.
5. Enjoy!
Classic Coca Cola Recipe 3/4 cup chopped pecans
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter shortened'
1 3/4 cups sugar
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows
1. Preheat oven to 350 degree. Arrange chopped pecans in a single layer in a shallow pan. Bake 8 to 9 minutes or until toasted and fragrant.
2. Combine cola and buttermilk.
3. Beat butter at low speed with and electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla;beat at low speed just until blended.
4. Combine flour, cocoa and baking soda. Add to butter mixture alternatively with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir marshmallows. Pour batter into a greased and floured 13 x 9 inch pan.
5. Bake at 350 degree fahrenheit for 30-35 minutes or until done. Remove from oven and cool for 10 minutes.
6. Pour Classic Cola Frosting over warm cake, sprinkle with toasted with pecans.
Frosting:
Warning: Do not make the frosting ahead-you need to pour it over the cake shortly after baking.
1/2 cup butter
1/3 cup cola soft drink
3 Tbsp unsweetened cocoa
1 (16 oz) package powdered sugar
1 Tbsp vanilla extract
Preparation: Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.
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