NEVER FAIL APPLESAUCE SPICE CAKE
You need just one bowl and one pan while preparing this quick and delicious spice cake with applesauce and pecans.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes.
- Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 64 g, Cholesterol 55 mg, Fat 20.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 8.5 g, Sodium 258.3 mg, Sugar 48.5 g
NEVER FAIL CHOCOLATE CAKE
This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!
Provided by Evalyn Hinz
Categories Dessert
Time 40m
Yield 1 2layer cake or sheet cake
Number Of Ingredients 10
Steps:
- Put all ingredients in a bowl (don't mix till last item has been added).
- Pour into greased cake pan (can be made layer or sheet cake).
- Bake at 350°F for 30 minutes.
- When cooled spread with your favorite frosting.
NEVER-FAIL POUND CAKE RECIPE - (4.4/5)
Provided by Eternallylawson
Number Of Ingredients 6
Steps:
- 10-inch bundt pan, greased and floured In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more. *Cook's Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
NEVER FAIL FRUIT CAKE
'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
- Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
- Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g
NEVER-FAIL SPONGE CAKE
Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored, using a heavy-duty stand mixer will speed things up, this recipe was tested using extra large eggs
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Set oven rack to second-lowest position).
- Prepare an ungreased tube pan with removable sides.
- Sift together the flour, baking powder and salt.
- In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
- Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
- Add in sifted flour mixture alternately with water; beat until just blended.
- In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
- Transfer to the ungreased tube pan.
- Bake for 55-60 minutes.
- Immediately turn the pan upside down and cool completely before removing.
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