AMISH CAKE
I love brown sugar cakes and this is one of the best. From Amish Cooking by Pathway Publishers. Please note that buttermilk or sour milk can be used. Sour milk is made by adding 1 tablespoon lemon juice or vinegar in the bottom of a measuring cup then fill the rest of the way with milk. Set aside to sour for 5 minutes.
Provided by bshemyshua
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
- For cake: cream butter and sugar together until fluffy.
- Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
- Add 3 cups flour and mix until blended.
- Add vanilla last.
- Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
- For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
- When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
- Remove from oven again and cool.
Nutrition Facts : Calories 496, Fat 17.2, SaturatedFat 9.3, Cholesterol 38, Sodium 427.6, Carbohydrate 81.5, Fiber 1.4, Sugar 55.7, Protein 5.9
"AMISH" CAKE FROSTING / ICING
YUMMMMMY! My Amish mother-in-law shared this passed-down-the-generations recipe, and it is AMAZING! Hard to beat - and goes well with almost any flavor of cake! Enjoy!
Provided by WJKing
Categories Dessert
Time 5m
Yield 1 9x13 cake
Number Of Ingredients 5
Steps:
- Beat cream cheese, sugar, vanilla& salt until fluffy.
- Fold in Cool Whip.
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
DAWN'S AMISH FRIENDSHIP CAKE WITH STARTERS
This is FABULOUS...YUMMO! There are 3 steps to this Amish Friendship Cake Starter... There is the Initial Amish Starter, The Secondary Starter, and The Amish Friendship Cake... I have posted all the recipes here all in one place. Preparation time is way off, as this is not your typical recipe and preparation takes 30 days. If you want to make a Carrot Cake, use a Spice Cake mix in place of the Yellow Cake mix, and add 1 c. shredded carrot, and 1 c. raisins to the recipe.
Provided by Lindas Busy Kitchen
Categories Quick Breads
Time P1mT50m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Amish Friendship Cake Initial STARTER:.
- Day 1-Day 14:.
- 1 cup cubed pineapple, drained.
- 1 cup sugar.
- 2 T. Brandy.
- Combine in a glass gallon jar. Let set it set for 2 weeks.
- Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
- Be sure to stir daily.
- Day 15:.
- Add 1 cup Marachino cherries including the juice.
- 1 cup sugar.
- 2 T. Brandy.
- Let set two more weeks, stirring daily.
- Day 30:.
- Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.).
- The resulting "juice" is the "starter" for your Amish Friendship Cake.
- Amish Frienship Cake Secondary STARTER:.
- First we prepare another starter from the starter above.
- 1 1/2 cups starter, prepared above.
- 1 lg. can sliced peaches, with juice.
- 2 1/2 cups sugar.
- Put peaches and juice in a gallon jar. Stir once a day for 10 days:.
- On the 10th day, Add:.
- 2 1/2 cups sugar.
- 1 20 oz. can pineapple chunks and juice.
- Stir every day for 10 days.
- On the 20th Day, Add:.
- 2 1/2 cups sugar.
- 1 10 oz. jar Marachino cherries and juice.
- 1 20 oz. can fruit cocktail and juice.
- Stir every day for 10 days.
- On the 30th Day:.
- Drain liquid from fruit.
- Divide the juice into 5-6 jars each containing 1 1/2 cups of juice.
- Give to friends, and keep one for yourself.
- Your friends can now start with the starter you have given them, and make the 30 day cake directly.
- Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
- Note:.
- When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
- Amish Friendship Cake:.
- Cake 1 yellow cake mix, without pudding in it.
- 2/3 cup oil.
- 4 eggs.
- 1/3 of the fruit, prepared with the starter above.
- 1 cup nuts, chopped.
- 1 box Vanilla instant pudding.
- Mix all ingredients together, and bake in a greased Bundt pan at 350, for 50 minutes or until done.
- Important Note:.
- Do not use a metal strainer when straining the fruit.
- When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT. Set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
- I frost my cakes with Cream Cheese frosting and top with walnuts.
Nutrition Facts : Calories 14082, Fat 299, SaturatedFat 44.2, Cholesterol 856.5, Sodium 6144.4, Carbohydrate 2835.7, Fiber 46.8, Sugar 2591.4, Protein 81.8
AMISH SUGAR COOKIES WITH FROSTING
this came from an old Amish cookbook...have not tried these yet..but wanted to keep the recipe on file..I find it intriguing about heating the sugar and water to make frosting..can't wait to try it..
Provided by grandma2969
Categories Drop Cookies
Time P1DT9m
Yield 4 DOZEN
Number Of Ingredients 13
Steps:
- Cream sugar, crisco and eggs, add sour cream and vanilla.gradually blend in remaining ingredients.mix well.cover and refrigerate overnight --
- drop by tspful on ungreased cookie sheet --
- flatten slightly with bottom of sugar coated glass --
- bake at 3508 for 9-11 minutes --
- cool completely on wire rack.
- to prepare FROSTING:.
- add sugar and water to a small saucepan, bring to a boil, stir and boil till sugar dissolves, remove from heat and pour into a medium bowl, set aside to cool to lukewarm --
- blend in powdered sugar, mix well, add crisco and vanilla and blend till smooth and creamy.
Nutrition Facts : Calories 2309.2, Fat 102.8, SaturatedFat 34.9, Cholesterol 183.9, Sodium 698.5, Carbohydrate 329, Fiber 4.2, Sugar 204.8, Protein 22.7
FRUIT COCKTAIL CAKE ICING
I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Recipe #7061.
Provided by GrandmaIsCooking
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
- Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
- Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061)!
Nutrition Facts : Calories 296.3, Fat 21.4, SaturatedFat 12.3, Cholesterol 42.2, Sodium 116.4, Carbohydrate 27.2, Fiber 1, Sugar 26.2, Protein 1.3
AMISH CHOCOLATE CAKE
So moist, tender, and succulent you won't be able to eat just one piece. Delicious served with a dusting of confectioners' sugar, a scoop of ice cream, fresh fruit, dollop of whipped cream, or add frosting of your choice.
Provided by lutzflcat
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
- Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
- Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
- Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 33.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.5 g, Sodium 346.3 mg, Sugar 15.8 g
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