Philly Gift Cake Recipes

Steps:

• Preheat oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.
• Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.

Steps:

• Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
• Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
• Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Blend cream cheese, butter, sugar,eggs, and vanilla well.
• Slowly add 2 cups cake flour sifted with baking powder.
• Combine remaining 1/4 cup flour with fruit and nuts.
• Fold into batter.
• Pour into greased 10in. bundt pan.
• Bake at 325* for 1 hour and 15 minutes.
• Cool in pan for 5-10 minutes before removing.

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Steps:

• Combine sugar, cream cheese, margarine, and vanilla, mixing until well blended. Add eggs, one at a time,mixing well after each addition. Gradually add 2 cups flour sifted with baking powder, mixing well after each addition. Toss remaining flour with cherries and chopped nuts, fold into batter. Sprinkle greased 10-inch tube pan or fluted tube pan with finely chopped nuts, pour batter into pan. Bake at 325 for 1 hour and 20 minutes. Cool 5 minutes, remove from pan. Cool thoroughly. Combine confectioners sugar and milk. Mix well. Drizzle over cake, and garnish with additional cherries if desired. Batter can also be poured into coffee cans or small cake pans. Fill 2/3 full and bake at 325 for 1 hour. Can be frozen