Best Cake Book

Monday, March 30, 2015

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Total Time: 53 mins Preparation Time: 5 mins Cook Time: 48 mins

1 spice cake:.
2 preheat the oven to 350 degrees f (175 degrees c).
3 generously grease and flour a bundt cake pan.
4 in a large bowl, mix together the cake mix, pudding mix, spices and salt, mix well.
5 now add the eggs, sour cream, evaporated milk, vegetable oil and beat for 2 minutes, make sure it is well blended, then mix in the raisins and spread evenly into the prepared pan.
6 bake for 38 to 43 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. make sure to check cake at the 35 minute mark to see if it is neccessary to continue baking.
7 let the cake cool in the pan on a wire rack for 10 minutes and then invert the baked cake onto the rack and allow too cool completely.
8 golden peaches in rum sauce:.
9 while the cake is baking start the sauce, put a saute pan on medium heat and melt the butter.
10 now, add reserved peach juice, sugar, cinnamon and vanilla, stir until dissolved.
11 when dissolved add the peaches and rum and cook until sauce is thickened, about 6 -10 minutes.
12 remove from heat and cool slightly. may be served warm or at room temperature.
13 when ready to serve, slice the cake, add a scope of vanilla ice cream if using and cover with the golden peaches in rum sauce.

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

1 beat eggs in a bowl, one at a time, until light and fluffy.
2 use cold eggs as eggs tend to separate best when cold.
3 cream in sugar.
4 add butter; mix well.
5 add flour and baking powder; mix well.
6 add juice and 2 tbsps of the mixed fruit and continue to mix.
7 grease a cake tin.
8 spread out the remaining 2 tbsps of mixed fruit in the ring-shaped baking tin/pan.
9 add the cake mixture.
10 bake for 20 minutes in an electric oven at 100°c or until a wooden toothpick inserted in the center comes out clean.
11 allow to cool in pan for 10 minutes.
12 unmold from pan.
13 allow to cool completely on wire rack.
14 cut and serve with tea for a delicious snack!

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

1 blend all ingredients in a large bowl.
2 beat at medium speed for 2 minutes.
3 bake in a tube pan at 350 for 40-45 minutes until center springs back when touched lightly. cool right side up for 25 minutes. then remove from pan

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

1 mix all and knead on a floured surface for about 10 minutes.
2 let rise 20 minutes and knead again.
3 make into rolls, using a floured glass to cut out, and place on a lg. greased pizza pan.
4 let rise 20 minutes or until double in size.
5 bake at 375, for 20 minutes.

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

1 package orange cake mix (recommended duncan hines moist deluxe orange supreme)
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 cups powdered sugar
1/3 cup orange juice
2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon water

1 note: if you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
2 just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing preheat oven to 350 degrees f.
3 grease and flour a 13x9-inch pan.
4 prepare and bake cake mix according to package directions.
5 while cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
6 when cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
7 pour glaze slowly over top of hot cake, allowing it to soak in.
8 cool completely on a wire rack.

Total Time: 10 mins Preparation Time: 10 mins

1 prepare pudding according to package directions; set aside.
2 in a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
3 cook and stir over low heat until gelatin is completely dissolved.
4 stir into pudding.
5 add orange peel.
6 transfer to a large bowl.
7 cover and refrigerate for 2 hours or until cooled.
8 cut one angel food cake in half width-wise.
9 save one half for another use.
10 cut remaining half into eight slices.
11 cut second loaf into 16 slices.
12 arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
13 fold whipped cream into pudding; spread half over the cake slices.
14 repeat layers.
15 cover and refrigerate overnight or until set.