CARROT CAKE June 23, 2008

CARROT CAKE

  

Ingredients

2 cups of all-purpose flour

2 teaspoons of baking powder

2 teaspoon of baking soda
½  teaspoon of salt

¾ teaspoon of ground ginger

½  teaspoon of ground all spices

1 cup of vegetable oil or light olive oil

4 eggs

1 cup of granulated sugar

½ cup of fresh orange juice

1 teaspoon of vanilla

2cups of shredded carrots
2 cups of chopped walnuts
Toasted cream cheese icing

 

DIRECTIONS:

Heat oven to 350 degrees. Grease and flour at 13×9x2-inch baking pan. Sift flour, bak­ing powder, baking soda, salt, cinnamon, ginger and all spice onto a sheet of waxed paper. Beat oil, eggs, granulated sugar and brown sugar in a larger bowl on medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed just until blended. Stir in carrots and walnuts until combined. Scrape onto prepared pan. Bake in heated 350 degrees oven for 45 to 50 minutes. Cool completely in pan on a wire rack. Spread with cream cheese icing into 16 squares and serve.

 

 

CRANBERRY UPSIDE DOWN CAKE June 23, 2008

CRANBERRY UPSIDE DOWN CAKE

 

Ingredients

2 1 -pound cans of cranberry sauce (4 cups)

3 tablespoons of butter or margarine

1 package of yellow cake mix

 

DIRECTIONS:

Break up the cranberry sauce in a buttered 13×9x2-inch baking dish. Spread sauce over bottom. Dot with butter. Prepare baiter from cake mix according to package directions; pour evenly over sauce. Bake for 350 degrees, for 35 minutes or until done. Cut in squares, turning each upside down as you place it on your plate.

 

 

 

 

 

LEMON POUND CAKE June 23, 2008

LEMON POUND CAKE

  

Ingredients:

2 14 Cups (4 sticks) of unsalted butter 2 14 cups of sugar

9 eggs (at room temperature)

1 teaspoon of lemon extract

1 -14 teaspoons of grated lemon rind

3 cups of all-purpose flour

1 tablespoon of baking powder

14 teaspoon of salt

1 quart of strawberries hulled and sliced

 

DIRECTIONS:

Heat oven to 350 degrees. Butter and flour a 10-inch tube pan. Tap out excess flour. Beat butter in a larger bowl until creamy. Beat in sugar until light and fluffy. Add eggs one at a time. Beat lemon extract and rind. Combine flour, baking powder and salt in a small bowl. Gradually beat into butter mix­ture and beat on medium speed for 3 min­utes or until thick and creamy. Pour into pre­pared pan. Bake in heated oven at 350 degrees for 30 minutes. Lower oven temper­ature to 300 degrees and bake 50 minutes more. Let cool in pan on wire rack for 15 minutes. Turn cake out onto rock to cool. Serve with strawberries.