At around mid-17th century Europe, cakes were frequently baked as a result of advancement in technology and access to ingredients. Europe is credited with the invention of modern cakes which were round and topped with icing. The first icing was usually a boiled mixture of sugar, egg whites and flavorings. Most cakes during this time still contained dried fruits, like currants and citrons.
In the 19th century, cake, as we know it today became more popular. However, the treat was considered a luxury as sweet ingredients like sugar and chocolate were very expensive. Which is why many of the rich of the time had bad teeth and the peasants had good teeth. During this time, cakes were baked with extra refined white flour and baking power instead of yeast. Buttercream frosting also began replacing traditional boiled icings. When the Industrial Revolution came about this made ingredients more readily available, which made them cheaper, so more people could bake them or even purchase them at a store.
The birthday cake; when did we actually start celebrating birthdays with cake and why? Notably in ancient Greece it was tradition to celebrate the births of their gods. And, for the celebration of goddess Artemis's birth, people would bake a round cake in her honor, to symbolize the moon. Theories suggest that the cake was decorated with lit candles so it would glow like the moon. Then, by the 13th century, German children began celebrating their birthdays (called Kinderfest) with cake that were also lit with candles. Candles stood for the light of life, with one candle for each year and one additional candle for continued life. However, unlike today, the candles burned all day and were often replaced when the flame died down. Finally, before the cake was eaten, the candles were blown out and the child would make a wish. The believe was that the smoke would carry the wish to heaven. And, like modern tradition, the birthday girl or boy wouldn't tell anyone their wish so it would come true.
Although cakes can be baked in virtually any shape imaginable, there are several theories as to why most cakes are traditionally round in shape. Generally, the round cakes we enjoy today were made by hand and molded into round balls. While baking, the bread naturally relaxed into rounded shapes. Of course now we use round cake pans to achieve this. In Ancient Times, some civilizations baked cakes as a kind gesture for their gods and spirits. A round cake was meant to symbolize the cyclical nature of life, as well as the sun and the moon.
Do you ever have trouble when baking cakes? I have some solutions for various issues that might "arise" while baking cakes. Is your cake too dry? Everyone loves a rich moist cake, so to prevent a dry cake be sure your oven temperature is correct and you don't overbake the cake. Also, you may be adding too many dry ingredients. To fix, you might need to experiment a little with adding fewer ingredients or upping the amount of butter to your batter. Flat cakes? You may have overbeaten your ingredients. Overmixing ingredients can create a dense batter that doesn't get the same airy rise. Mismeasured baking powder (too much or too little) can also give you a flat cake. Use good fresh ingredients and check expiration dates. Cake looks done on outside, but undercooked inside? Be sure to insert toothpick to see if your crumb comes out clean, if cake is done. If it comes out gooey the cake needs more time. If the outside is overbrowning, tent your cakes with foil to prevent further browning while cake(s) continue baking. Top is cracked or domed? Remember frosting always covers imperfections. If a cracked cake top happens you are baking it too quickly. Be sure your oven is set to right temperature. A cracked top can also be the result of an overfilled baking tin. And lastly, too much baking powder can cause the cake to crack. Cake sunken in the middle? The sunken center can be a result of too much baking powder. It can be tempting to add a little extra to your batter for a bigger rise, but the can can't always sustain all those bubbles and will collapse in the middle. A sunken cake can also be cause by opening up the oven door at the wrong time. Try not to peek until the last ten minutes or so. Gooey or damp streak in center of cake? This wet ring in the cake can be caused the the cake settling after baking. Or when eggs, sugar and butter are over creamed. To prevent this, cream these together slowly and gently fold or mix in your dry ingredients. Cakes looks unevenly browned? Once again the oven caused by hot spots or overcrowding, give your pans a turn halfway through baking. Top of cake sticky? most likely caused by covering or wrapping the cake before it's completely cooled. This traps moisture inside, causing that sticky texture. Sit the cake on a wire rack until completely cool.
I hope you enjoy the recipes listed below and of course all eggs will be large unless otherwise stated. Bake some cakes and enjoy! Please note, so I don't have to keep writing on recipe; scrape down sides of mixer, always cool cakes completely on wire racks before frosting. Do not overmix batter.
Banana Cake with Brown Butter Frosting
3 large ripe bananas, well mashed
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup unsalted butter, soft
1 cup sugar
1/2 cup light brown sugar, packed
3 eggs
2 tsp. pure vanilla extract
1 1/2 cups buttermilk
Frosting
1/2 cup unsalted butter, soft
12 oz. cream cheese, soft
4 cups powdered sugar
2 tsp. pure vanilla extract
pinch of salt
Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Cake; into a bowl of electric mixer beat butter and sugar together. Add eggs and vanilla beating to combine. Beat in mashed bananas, scraping down sides of pan. Into a bowl, add dry ingredients and on low combine the dry ingredients with wet ingredients along with buttermilk, do not overmix. Batter is slightly thick. Divide batter evenly into the 3 pans and bake 22 to 25 minutes. Remove from oven and place on wire rack to cool completely. Frosting; slice the butter and place into skillet. Melt butter stirring occasionally over medium. Once melted and butter begins to foam, keep stirring and after 7 minutes the butter will begin browning with a nutty aroma. Into a large mixing bowl of electric mixer beat the browned butter on high, add cream cheese and beat on high to combined and smooth. Add powdered sugar, vanilla and salt and beat to combine. Assemble cake and frost, cover and store In refrigerator.
Orange Cranberry Bundt Cake - one of my favorites
3 cups all purpose flour
2 1/2 tsp. baking powder
1 1/2 tsp. salt
3 sticks butter, soft
1 3/4 cups brown sugar, packed and divided
1/2 cup sugar
2 Tbl. orange zest
5 eggs
1/2 cup sour cream
2 tsp. pure vanilla extract
1/2 cup milk
1/4 cup orange juice
1 3/4 cups fresh or frozen cranberries (do not thaw if frozen)
2 tsp. cinnamon
Glaze
2 cups powdered sugar, sifted
3 to 4 Tbl. orange juice
1 Tbl. orange zest
Preheat oven to 350 degrees. Grease a 10-inch bundt pan. Into a bowl whisk flour, baking powder and salt. Into a bowl of electric mixer beat butter, 1 cup brown sugar, sugar and orange zest to cream. Add eggs, sour cream and vanilla until combined. Scrape down sides and add dry ingredients to wet, add milk and fresh orange juice and beat to combined. Stir in cranberries. Swirl; mix the remaining brown sugar and cinnamon into a bowl. Pour half of batter into pan and sprinkle in the swirl, pour on remaining cake batter. Bake about 55 to 70 minutes or until pick inserted comes out clean. This cake is large and heavy. Remove to cooling rack and allow to cool. Invert cooled cake onto rack. Glaze; into a bowl whisk the powdered sugar and some of the orange juice until you achieve a pouring consistency. Drizzle over cooled cake.
Perfect Summer Strawberry Cake
2 1/2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 sticks butter, soft
1 3/4 cups sugar
5 egg whites
1/3 cup sour cream
2 tsp. pure vanilla extract
1/2 cup milk
1/2 cup strawberry jam (I like St. Dalfour brand)
2 drops pink or red food coloring
Frosting
1 1/2 cups freeze-dried strawberries
3 (8 oz.) package cream cheese, soft
2 stick butter, soft
6 cups powdered sugar, maybe a touch more
2 - 4 Tbl. milk
2 tsp.pure vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans. Into a bowl whisk the flour, baking powder, baking soda and salt. Into a bowl of electric mixer beat butter and sugar on high to smooth, scraping down sides of bowl. Beat in egg whites on high to combine, beat in sour cream and vanilla. Add dry ingredients to combine. Slowly pour in milk to combine, do not overmix. Whisk in 1/2 cup of jam, stir in food coloring to desired pink color. Pour into cake pans and bake about 24 minutes or until pick inserted comes out clean. Remove to wire racks to cool. Frosting; into a blender add freeze-dried berries blending to a powdery mixture. Into a large bowl of electric mixer beat cream cheese to smooth, beat in butter to combine, add powdered sugar, strawberry powder, 1 Tbl. milk and vanilla beating to creamy. Add more milk if needed. Place 1 cake on cake stand and with a large serrated knife, slice in half, frost, continue with other layers frosting as you go. Completely frost entire cake and place in refrigerator.
Upside Down Gingerbread Pear Cake
Topping
4 firm medium pears
1 stick butter
1/2 cup brown sugar, packed
pinch of cinnamon
Cake
2 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
pinch of salt
3/4 cup dark molasses
3/4 cup hot water
1 stick butter, soft
1/3 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
Topping; grease a 9-inch square baking pan. Peel, core and slice pears in 1/8-inch sliced. Tightly layer the pears in pan. Into a small saucepan whisk the butter, brown sugar and cinnamon over medium heat. Once melted, whisk well so it doesn't separate from brown sugar and when it comes together pour over pears. Preheat oven to 350 degrees. Cake; whisk the flour, baking soda, ginger, cinnamon, cloves and salt. Whisk the molasses and hot water together. Into a bowl of electric mixer beat butter and sugar on high to smooth, beat in egg and vanilla to combine. Add dry ingredients and molasses/water mixture, mixing on low to combine. Carefully pour over pears and bake about 35 to 45 minutes. Remove from oven and allow to cool in pan for 15 minutes, then invert cake onto serving plate. Serve with whipped cream and ice cream. Refrigerate any leftovers.
Fudgy Raspberry Cake
Cake
2 cups sugar
1 cup semisweet chocolate chips
2 sticks butter
1/2 cup unsweetened cocoa powder
1/2 cup hazelnut spread
2 cups water
4 eggs
3 cups all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 cups fresh raspberries
Frosting
1 1/2 cups butter, soft
1/2 tsp. pure vanilla extract
pinch of salt
3 1/2 cups powdered sugar
1/2 cups chocolate chips, melted
Preheat oven to 350 degrees. Grease 2 (8-inch) round cake pans. Into a large saucepan over medium combine sugar, chocolate chips, butter, cocoa powder, hazelnut spread and water. When sugar dissolves, increase heat to high and bring to boil. Remove from heat and cool to room temperature. Once cool, stir in eggs, flour, baking soda and salt. Divide batter into pans baking for about 40 minutes. Let cool 10 minutes, invert onto cooling racks. Frosting; into a bowl of electric mixer beat butter, vanilla and salt until combined. Beat in melted chocolate, add powdered sugar to incorporated. Slice cakes horizontally and frost in between layers, on top and sides. Garnish with extra raspberries.
Smith Island Cake - 8 or 10 layers of goodness, some say to make 8 layers, others say it must be 10. On April 24, 2008 this cake was designated as the official dessert of the state of Maryland. Residents of Smith Island say, “It's always been here.” Some say this Smith Island Cake can be traced to Welsh and English settlers who came to the island in the late 1600s. The recipe for the Smith Island Cake was first published in the 4th edition (1994) of the cookbook called Mrs. Kitching's Smith Island Cookbook. I just know that it's very good!
Cake
2 sticks unsalted butter, soft, cut into chunks
3 cups all purpose flour
1/4 tsp. salt
1 tsp. baking powder
2 cups sugar
5 eggs
1 cup evaporated milk
2 tsp. pure vanilla extract
1/2 cup water
Icing
2 cups sugar
1 cup evaporated milk
5 oz. unsweetened chocolate, chopped
1 stick unsalted butter
1 tsp. pure vanilla extract
Cake; place oven rack in middle of oven and preheat oven to 350 degrees. Lightly butter 10 (9-inch) cake pans. Sift the flour, salt and baking powder into a bowl. Into a bowl of electric mixer combine butter and sugar and beat to light and creamy. Add eggs and beat to smooth. Reduce speed and add dry ingredients beating to combine. Add evaporated milk, vanilla and water, beating to combine. Place 2/3 cup of batter into each of the cake pans and with the back of a spoon spread batter evenly. Bake 2 or 3 layers at a time in the middle oven rack for 8 to 9 minutes. A layer is done when you hold in near your ear and do not hear it sizzle. Icing; combine sugar and evaporated milk into a saucepan over medium low heat. Add chocolate and butter stirring to melt. Increase heat to medium and cook stirring occasionally for 15 minutes. Remove from heat and add vanilla stirring to combine. The icing will be thin, but thickens as it cools. As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake place and spread about 3 spoonfuls of icing on each layer. Cover the top and sides of cake with remaining icing.
Rum and Fruit Bundt Cake - I do love this cake
1/2 cup EACH; dried apricots chopped, dried cherries, and golden raisins
1/2 cup plus 2 Tbl. gold rum, divided
3 Tbl., plus 3 cups all purpose flour
2 sticks butter, soft
5 tsp. baking powder
1 1/2 tsp. kosher salt
1/4 tsp. ground cloves
2 Tbl. vegetable oil
1 1/4 cup sour cream, plus 2 Tbl.
2 cups sugar
1 vanilla bean, split lengthwise
7 egg yolks
1 egg
1 cup powdered sugar
Combine, fruit and 1/2 cup rum into a bowl and allow to sit 30 minutes. Drain reserving rum. Sprinkle fruit with 3 Tbl. flour and toss to coat. Preheat oven to 350 degrees. Butter a 12-cup bundt pan well. Dust pan with a touch of flour. Whisk baking powder, salt, cloves and 3 cups flour into a bowl. Whisk reserved rum, oil, and 1 1/4 cups sour cream into a bow. With an electric mixer beat 2 cups sugar and 1 cup butter into a bowl to light and fluffy. Scrape seeds from vanilla bean. Add yolks and egg beating to blend to light and fluffy. Reduce to low and beat in dry ingredients with sour cream. fold in reserved fruit. Pour batter into pan and smooth top. Tap pan firmly a few times on counter. Bake about 60 to 70 minutes. Transfer to wire rack to cool in pan 15 minutes. Invert cake onto a serving plate. Brush cake with remaining 2 Tbl. rum and let cool completely. Glaze; mix powdered sugar and remaining 2 Tbl. sour cream into a bowl to smooth. Drizzle over cake.
Lemon and Blueberry Icebox Cake
8 oz. mascarpone
3/4 cup powdered sugar
2 Tbl. lemon zest
2 1/2 cup heavy cream, chilled
1 cup homemade or store bought lemon curd, divided (I gave you a homemade version below)
16 graham crackers
1 1/2 cup blueberry jam, divided (I like St. Delfour)
1/2 cup fresh blueberries
Lemon Curd
3 nice large fresh lemons
1 1/2 cups sugar
1/4 lb. unsalted butter, soft
4 extra large eggs
1/2 cup fresh lemon juice
pinch of salt
Lemon curd; with a vegetable peeler, remove the zest of 3 lemons, do not get the white pith. Place into a food processor fitted with a blade. Add sugar and pulse until zest is very finely minced into sugar. Cream the butter and beat into the sugar and lemon mixture, add eggs and lemon juice and salt mixing to well combined. Pour into a large saucepan and cook over low until thickened about 10 minutes, stirring constantly. The lemon curd will thicken at about 170 degrees. Remove from heat and cool. Cake; line a 9x5-inch loaf pan with plastic wrap leaving overhand on all sides. Into a bowl of electric mixer beat mascarpone, powdered sugar and lemon zest to fluffy. Reduce speed to low and add cream, increase to medium and peat to medium peaks form. Transfer 2/3rds of mixture to another large bowl and fold in 1/2 cup lemon curt. Cover remaining mascarpone mixture and chill. Place a single layer of graham crackers over bottom of pan, breaking as needed to fit. With a offset spatula, evenly spread a 1/4 of lemon cream over graham crackers. Dollop 1/2 cup jam over top and gently spread evenly over lemon dream. Drizzle 1/4 cup lemon curd over. Spoon a 1/3 of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam and remaining lemon curd. Finish with final layer of lemon cream, then graham crackers. Cover with plastic wrap and freeze 6 hours. Cover and chill remaining jam until ready to serve. Uncover cake and invert onto a serving platter, Using the plastic overhang to help you unmold cake, peel off plastic. Spread top and side of cake with reserved mascarpone mixture, if it looks a little loose whisk until peaks form. Chill in freezer 15 minutes. Mix blueberries in reserved jam and spoon over cake.
Luscious Lemon Buttermilk Cake
1 cup butter
1 1/2 cups sugar
3 eggs
1 1/2 cups buttermilk
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
1/2 tsp. lemon extract
2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp. salt
Frosting
1 1/2 cups butter, soft
1 (8 oz.) package cream cheese, soft
2 Tbl. fresh lemon juice
2 tsp. pure vanilla extract
1/2 tsp. lemon extract
6 cups powdered sugar
Grease 3 (9-inch) round cake pans. Line bottom with parchment paper. Preheat oven to 350 degrees. Into a large bowl of electric mixer beat butter and sugar to creamy. Add eggs, buttermilk, lemon juice, vanilla and extract. Into a bowl whisk the flour, baking powder and salt. Add buttermilk mixture and dry ingredients to the creamed butter and sugar mixing to just combined. Fold in lemon zest. Divide batter into pans and bake for about 25 to 30 minutes. Let sit in pan 5 minutes before transferring to wire rack, cool completely and frost. Frosting; into a bowl of electric mixer beat butter and cream cheese to creamy. Beat in lemon juice, vanilla, extract and powdered sugar to combine.
Perfect Key Lime Pound Cake
Cake
2 sticks butter, soft
1/2 cup shortening
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup whole milk
1 tsp. pure vanilla extract
2 tsp. fresh Key lime zest
4 Tbl. fresh Key lime juice
Glaze
1 cup powdered sugar
2 Tbl. fresh Key lime juice
1/2 tsp. pure vanilla extract
Grease and flour a 10-inch tube pan. Preheat oven to 325 degrees. Into a bowl of electric mixer beat butter and shortening to creamy. Add sugar to light and fluffy. Add eggs to combine. Stir in flour, baking powder and salt, and add alternately with milk mixing to combine. Stir in vanilla, lime zest and lime juice. Pour batter into pan and bake 1 hour and 15 minutes. Cool in pan on wire rack about 15 minutes, remove from pan to wire rack. Glaze; into a bowl whisk the powdered sugar, lime juice and vanilla to combine. Brush glaze over top and sides of cake. Cool completely.
Mississippi Mud Cake - always a delicious cake
1 cup pecans, chopped and lightly toasted
1 cup butter, soft
4 oz. semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
Frosting
1 (10.5 oz.) bag mini marshmallows
1 stick butter
6 Tbl. milk
3 heaping Tbl. unsweetened cocoa powder
1 tsp. pure vanilla extract
3 cups powdered sugar
Preheat oven to 350 degrees. Into a large microwavable bowl melt the butter and chocolate on high for 1 minute stirring every 30 seconds to melted and smooth. Whisk into the melted butter/chocolate the sugar, flour, cocoa, eggs, vanilla and salt. Pour batter into a greased 15x10x1 inch pan. Bake for about 20 minutes. Remove from oven and sprinkle evenly with marshmallows, bake 8 to 10 more minutes. Drizzle over chocolate frosting and sprinkle with pecans. Frosting; into a medium saucepan melt butter and add milk and cocoa powder whisking well to combine. Cook stirring constantly for 3 minutes more. Remove from heat and stir in vanilla and powdered sugar, beat with an electric mixer to make smooth. Refrigerate cake about 30 minutes so frosting can set.
Perfect and Heavenly Angel Food Cake - this is baked in a 13x9 pan, not the usual tube pan.
2 1/2 cups sugar
1 1/2 cups all purpose flour
1/4 tsp. salt
2 1/2 cups egg whites
1 tsp. cream of tartar (be sure it's fresh)
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
Preheat oven to 375 degrees. Line bottom and sides of a 13x9 pan with foil allowing 3-inches to extend over edges. Into a bowl sift the sugar, flour and salt together. Into a bowl of electric mixer beat the egg whites with cream of tartar on high until still peaks form. Gradually fold in sugar mixture, 1/3 cup a a time folding just until blended after each additional. Fold in vanilla and lemon juice. Spoon batter into pan. Pan will be very full. Bake for 30 to 35 minutes. Invert cake onto a lightly greased wire rack and let cool with pan over cake 1 hour or until completely cool. Remove pan and peel off foil. Transfer cake to serving platter. I like to whip up some heaving whipping cream with some a touch of powdered sugar to almost stiff peaks. Frost the cake and top with fresh strawberries or raspberries.
The Lane Cake - this cake was created over 100 years ago by Emma Rylander Lane of Clayton, Alabama. She entered the cake in the annual baking completion at the county fair in Columbus, Georgia and took first prize. It was featured in 1960 in Harper Lee's book "To Kill a Mockingbird." It's really delicious and a cake you must make. NOTE: when preparing this cake read the entire directions as it takes some time to make and you have to let cake chill for 12 hours before frosting.
Cake
2 1/4 cups sugar
1 1/4 cups butter, soft
8 egg whites
1 cup water
3 cups all purpose flour
4 tsp. baking powder
1 Tbl. pure vanilla extract
Peach Filling
boiling water
8 oz. dried peach halves
1/2 cup butter, melted
1 cup sugar
8 egg yolks
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped and lightly toasted
1/2 cup bourbon
2 tsp. pure vanilla extract
Peach Schnapps Frosting
2 egg whites
1 1/2 cups sugar
1/2 cup peach schnapps
2 tsp. light corn syrup
pinch of salt
Preheat oven to 350 degrees. Grease with shortening 4 (9-inch) round cake pans. Into a bowl of electric mixer beat sugar and butter to fluffy. Gradually add 8 egg whites beating well after each addition. Sift the flour and baking powder and gradually add to butter mixture alternately with 1 cup water beginning and ending with flour, stir in 1 Tbl. vanilla extract and spoon batter into prepared cake pans. Bake about 14 to 16 minutes. Remove to cooling racks for 10 minutes; remove from pan to racks and cool completely. Filling; pour boiling water to cover peach halves into a bowl and let stand 30 minutes. Drain well and cut into 1/4-inch pieces. You should have about 2 cups of peaches. Whisk together the melted butter, sugar and egg yolks into a heavy saucepan. Cook over medium low whisking constantly for 12 minutes or until thickened. Remove from heat and stir in diced peaches, coconut, pecans, bourbon and vanilla. Cool completely, about 30 minutes. Spread filling between lake layers. Cover cake with plastic wrap and chill 12 houris. Frosting; into a saucepan pour water to a depth of 1 1/2-inches and bring to a boil over medium. Whisk the 2 egg whites, 1 1/2 cups sugar, schnapps, corn syrup and salt into a heatproof bowl and place over boiling water. Beat egg white mixture for about 15 minutes to stiff glossy peaks form and frosting is spreading consistency. Remove from heat and spread immediately over top and sides of cake. Now you can slice into it and enjoy!!
My Mother Dorothy's Chocolate Mayonnaise Cake - moist and delicious
2 cups all purpose flour
2/3 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking powder
3 eggs
2 tsp. pure vanilla extract
1 cup mayonnaise (full fat mayonnaise)
1 1/3 cups hot water
Frosting
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1/2 cup butter
1 cup sour cream
1 tsp. pure vanilla extract
pinch of salt
2 to 3 cups powdered sugar
Preheat oven to 350 degrees. Whisk the flour, cocoa, baking soda, cinnamon, salt and baking powder into a bowl. Grease with shortening and flour a 13x9 inch baking pan. Into a bowl of electric mixer beat eggs, sugar and vanilla about 3 minutes to combine. Add mayonnaise and beat on low to combine. Add flour mixture to egg mixture alternately with hot water beginning and ending with flour. Beat on low to blend well. Pour batter into prepared pan and bake about 30 to 35 minutes, remove to cooling rack to cool completely. Frosting; into a large microwave safe bowl combine the semisweet and milk chocolate chips with the butter. Heat on high for 1 minute. Stir until butter and chocolate are completely melted and smooth. With a large whisk stir in the sour cream and beat in 2 cups powdered sugar just to smooth and spreadable. If a thicker frosting is desired beat in additional powdered sugar. Spread on cooled cake.
Decadent Apple Caramel Upside Down Cake
Topping
1/4 cup butter
1/2 cup light brown sugar, packed
1/2 tsp. cinnamon
2 large crisp, sweet apples, peeled, cored and thinly sliced
Cake
1 1/2 cups all purpose flour
1 tsp. baking powder
pinch of salt
1/2 tsp. ground cinnamon
1/2 cup butter, soft
2/3 cup sugar
2 eggs
1 tsp. pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Spray a 9-inch round cake pan. Topping; into a medium saucepan add butter, brown sugar and cinnamon. Stir until mixture is smooth and melted. Remove from heat and pour into prepared pan and spread evenly on bottom. Arrange the apple slices in an ever layer on top. Into a bowl of electric mixer beat the butter and sugar to smooth. Slowly add eggs one at a time mixing well after each one. Add vanilla and mix to combine. Alternate mixing the dry with the milk into wet ingredients, starting and ending with flour. Pour batter into cake on top of apples. Bake for about 35 to 40 minutes. Remove from oven and allow to cool in pan 10 minutes before turning out onto a large cake plate.
Zucchini and Chocolate Cake - zucchini always add a nice moist richness to cake
2 cups all purpose flour
2 cups sugar
1/2 cup dark baking cocoa
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
3/4 cup plain yogurt
1/4 cup canola oil
2 tsp. pure vanilla extract
2 cups shredded zucchini
Frosting
1 cup butter, soft
1/2 cup cocoa
5 cups powdered sugar
1 tsp. pure vanilla extract
3 to 4 Tbl. milk
Preheat oven to 350 degrees. Grease a 13x9 baking pan. Into a large bowl whisk the flour, sugar, cocoa, cinnamon, baking powder, baking soda and salt. Into another bowl whisk the eggs, yogurt, oil and vanilla to blended. Add to flour mixture stirring to just moistened, stir in zucchini. Pour into prepared pan and bake 25 to 30 minutes. Cool completely on wire rack before frosting. Frosting; into a bowl of electric mixer beat butter and cocoa to smooth. Stir in vanilla and powdered sugar and slowly stream in milk to desired consistency. Scrape sides and beat again to light and fluffy about 2 minutes.
Pineapple Sheet Cake
Cake
2 cups all purpose flour
2 cups sugar
2 eggs
1 cup chopped pecans
2 tsp. baking soda
1/2 tsp. salt
1 tsp. pure vanilla extract
1 (20 oz.) can crushed pineapple, do not drain
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cup butter, soft
3 3/4 cup powdered sugar
1 tsp. pure vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan. Cake; into a large bowl of electric mixer beat eggs and sugar to light and fluffy. Beat in flour, baking soda, salt and vanilla. Stir in vanilla and pineapple with juice, stirring to combine. Pour into prepared pan and bake about 35 minutes, remove to cooling rack to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to light and fluffy. Beat in powdered sugar and vanilla. Frost cake and sprinkle on nuts.
Banana Chocolate Cake with Peanut Butter Frosting - my dad loved this cake
3 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 sticks butter, soft
1/2 cup light brown sugar, packed
3 eggs
1 1/2 tsp. pure vanilla extract
2 cups ripe bananas, mashed
1 cup sour cream
1 (10 oz.) package mini chocolate chips
Frosting
2 cups creamy peanut butter (do not use natural)
1 1/2 cups powdered sugar
2 sticks butter, soft
2 1/2 tsp. pure vanilla extract
Chocolate shards
Preheat oven to 350 degrees. With non-stick spray coat 2 (8-inch) round cake pans and line bottoms with parchment. Whisk the flour, baking soda and salt into a bowl. Into a bowl of electric mixer beat sugar, butter and brown sugar to light and fluffy. Add eggs beating to combine, add vanilla. Add dry ingredients to blend. Add bananas and sour cream beating to just blend. Fold in chocolate chips. Divide batter into pans and bake about 35 minutes. Remove to wire racks to cool in pans 10 minutes, invert cakes onto wire racks and peel off parchment and let cool completely. Frosting; into a bowl of electric mixer beat peanut butter, powdered sugar, butter and vanilla to lightly and fluffy about 3 minutes. Frost middle of cake, top and sides. Sprinkle top of cake with chocolate shards.
Bible Cake Recipe
1 cup Judges 5:25 (butter)
1 cup Jeremiah 6:20 (sugar)
1 Tbl. 1 Samuel 14:25 (honey)
3 large Jeremiah 17:11 (eggs)
1 cup 1 Samuel 30;12 (raisins)
1 cup Nahum 3;12 (figs, chopped)
1/4 cup Numbers 17:8 (almonds, blanched and chopped)
2 cups 1 Kings 4:22 (flour)
1 tsp. Amos 4:5 (baking soda)
3 Tbl. Judges 4:19 (milk)
Pinch of Leviticus 2:13 (salt)
11 Chronicles 9:9 (spices such as cinnamon and nutmeg
Cream Judges (butter), Jeremiah (sugar) and 1 Samuel (honey). Beat in the 3 Jeremiahs (eggs) one at at time. Add 1 Samuel (raisins) Nahum (figs), and Numbers (almonds) and beat again. Sift together 1 Kings (flour), 11 Chronicles (spices), Leviticus (salt) and Amos (baking soda). Add to first mixture. Lastly add Judges (milk). Bake at 325 degrees for 1 1/2 hours.
Bon Appetit
They gave him a piece of fig cake and two clusters of raisins and he ate; then his spirit revived. For he had not eaten bread or drunk water for three days and three nights.
- 1 Samuel 30:12
He distributed to everyone of Israel, both man and woman, to everyone a loaf of bread and a portion of meat and a raisin cake. - 1 Chronicles 16:3
Now when you bring an offering of a grain offering baked in an oven, it shall be unleavened wafers spread with oil. - Leviticus 2:4
And one cake of bread and one cake of bread mixed with oil and one wafer from the basket of unleavened bread which is set before the LORD - Exodus 29:23
The people would go about and gather it and grind it between two millstones or beat in in the mortar, and boil it in the pot and make cake with it; and its taste was as the taste of cakes baked with oil. - Numbers 11:8
So Amnon lay down and pretended to be ill; when the king came to see him, Amnon said to the king, "Please let my sister Tamar come and make me a couple of cakes in my sight, that I may eat from her hand." - 2 Samuel 13:6
Ephraim mixes himself with the nations; Ephraim has become a cake not turned.
- Hosea 7:8
