JEWISH APPLE CAKE II
JEWISH APPLE CAKE II
Ingredients| 3 c. unsifted flour 2 1/2 c. sugar 1 c. oil, Wesson is best 4 unbeaten eggs 1/2 tsp. salt 1/3 c. orange juice, fresh or canned 2 1/2 tsp. vanilla 3 tsp. baking powder |
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Preparation
Beat all together until smooth. In another bowl, mix 4 or 5 thinly sliced apples, 2 teaspoons cinnamon, and 5 tablespoons sugar. Put into greased angel food cake pan, 1 layer apples, 1 layer batter alternately until apples last on top. Bake 1 3/4 hours at 350 degrees.
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NUT AND DATE CAKE
Cream sugar, butter or Crisco, add eggs and beat well. Pour in water and dates, stir and add chopped nuts and add flour and soda, sifted. Mix and bake in 2 loaf pans 1 hour at 350 degrees.
Cream sugar, butter or Crisco, add eggs and beat well. Pour in water and dates, stir and add chopped nuts and add flour and soda, sifted. Mix and bake in 2 loaf pans 1 hour at 350 degrees.
TEXAS SHEET CAKE
Bring water margarine and cocoa to boil. Add at once flour and salt. Cream well and add eggs sour cream sugar and baking soda. Bake in greased cookie sheet at 350 degrees for 20 minutes. Icing: Bring margarine, milk, and cocoa to boil and add 10X sugar. Beat well add vanilla, and nuts. Icing coo
Bring water margarine and cocoa to boil. Add at once flour and salt. Cream well and add eggs sour cream sugar and baking soda. Bake in greased cookie sheet at 350 degrees for 20 minutes. Icing: Bring margarine, milk, and cocoa to boil and add 10X sugar. Beat well add vanilla, and nuts. Icing coo
FIVE FLAVOR POUND CAKE
Cream butter and Crisco together. Sift flour, sugar and baking powder together. Set aside. Add eggs and milk to butter and Crisco. Mix well. Add dry ingredients to mixture. Mix well. Add flavorings last. Bake in a greased and floured tube pan in a preheated 325 degree oven for 1 hour and 15 minu
Cream butter and Crisco together. Sift flour, sugar and baking powder together. Set aside. Add eggs and milk to butter and Crisco. Mix well. Add dry ingredients to mixture. Mix well. Add flavorings last. Bake in a greased and floured tube pan in a preheated 325 degree oven for 1 hour and 15 minu
COLD OVEN POUND CAKE II
DO NOT LIGHT oven until after you put the cake in it. Cream butter, Crisco and sugar until light. Add eggs, one at a time, heating well after each addition. Add salt to sifted flour. Add flour mixture and milk alternately starting and ending with flour. Add flavorings. Pour into greased and flou
DO NOT LIGHT oven until after you put the cake in it. Cream butter, Crisco and sugar until light. Add eggs, one at a time, heating well after each addition. Add salt to sifted flour. Add flour mixture and milk alternately starting and ending with flour. Add flavorings. Pour into greased and flou
SUPER POUND CAKE
Thoroughly cream butter and sugar, add eggs one at a time, beating after each addition. Fold in flour alternately with combined milk and extract. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
Thoroughly cream butter and sugar, add eggs one at a time, beating after each addition. Fold in flour alternately with combined milk and extract. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.
Chiffon Cake
Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at center. Place the liquid ings. at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a lined pan at 350o F.
Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at center. Place the liquid ings. at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a lined pan at 350o F.
WALNUT CAKE
Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks
Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks
CHOCOLATE POUND CAKE II
Bake 1 hour and 10 minutes at 300 degrees. (Check after 1 hour). Cream butter shortening with sugar until fluffy: add eggs, 1 at a time. Add milk and vanilla. Sift dry ingredients; add to creamed mixture; pour into a greased tube pan.
Bake 1 hour and 10 minutes at 300 degrees. (Check after 1 hour). Cream butter shortening with sugar until fluffy: add eggs, 1 at a time. Add milk and vanilla. Sift dry ingredients; add to creamed mixture; pour into a greased tube pan.
INSTANT PUDDING CAKE
Put all ingredients in a large bowl and beat with electric mixer for about 3 to 4 minutes. When well blended, pour into large greased and lined tube pan. Bake at 350 degrees for 1 hour. Check at the end of 50 minutes with a cake tester. You can ice this cake with a light lemon frosting, but we l
Put all ingredients in a large bowl and beat with electric mixer for about 3 to 4 minutes. When well blended, pour into large greased and lined tube pan. Bake at 350 degrees for 1 hour. Check at the end of 50 minutes with a cake tester. You can ice this cake with a light lemon frosting, but we l
PUMPKIN CAKE III
Mix together the first 3 ingredients and cut in the margarine. Sprinkle over the top of the filling. Bake at 350 degrees for 45 to 50 minutes. Cake is done when a knife is inserted and comes out clean.
Mix together the first 3 ingredients and cut in the margarine. Sprinkle over the top of the filling. Bake at 350 degrees for 45 to 50 minutes. Cake is done when a knife is inserted and comes out clean.
PUMPKIN CAKE IV
Combine beaten eggs, nutmeg, cinnamon, sugar, oil and salt. Beat well. Add baking soda, flour, water and pumpkin. Beating again, by hand add walnuts. Place in 3 greased 1 pound coffee cans 1/2 full or 2 loaf pans. Bake at 350 degrees for 1 hour.
Combine beaten eggs, nutmeg, cinnamon, sugar, oil and salt. Beat well. Add baking soda, flour, water and pumpkin. Beating again, by hand add walnuts. Place in 3 greased 1 pound coffee cans 1/2 full or 2 loaf pans. Bake at 350 degrees for 1 hour.
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RICH CHOCOLATE CAKE
With mixer combine first 9 ingredients until blended. Beat at high speed 3 minutes. Spread in a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 35 minutes or until done. Cool. Cut into 16 pieces and top with cherry pie filling (and whipped topping if desired).
With mixer combine first 9 ingredients until blended. Beat at high speed 3 minutes. Spread in a lightly greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 35 minutes or until done. Cool. Cut into 16 pieces and top with cherry pie filling (and whipped topping if desired).
QUICK WINE CAKE
Combine all ingredients and beat with mixer until batter is smooth and fluffy. Pour batter into greased and floured tube pan. Bake in 350 degree oven for 45 minutes to an hour, or until cake feels firm to the touch when pressed lightly. Cool on a rack before cutting into slices.
Combine all ingredients and beat with mixer until batter is smooth and fluffy. Pour batter into greased and floured tube pan. Bake in 350 degree oven for 45 minutes to an hour, or until cake feels firm to the touch when pressed lightly. Cool on a rack before cutting into slices.
TANDY CAKE
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes. Cake will be light color. But edges will be brown. Test, right away dot overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini cho
Mix all together and beat 3 minutes. Use a cookie sheet with sides. Spray with bakers joy or grease and flour. Bake 350 degrees for 15 to 20 minutes. Cake will be light color. But edges will be brown. Test, right away dot overcake: 1 c. peanut butter spread. Then sprinkle 1 (12 oz.) bag mini cho
YUM YUM CAKE
Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle
Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle
BETTER THAN SEX CAKE II
Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained pineapple and sugar and heat until it comes to a boil, about 2 minutes. When cake is done puncture all over with fork. Pour pineapple over hot cake make pudding. Fold in sour cream and spread over cake (when cool). Top with
Prepare cake according to package. Bake in 13 x 9 pan. Combine undrained pineapple and sugar and heat until it comes to a boil, about 2 minutes. When cake is done puncture all over with fork. Pour pineapple over hot cake make pudding. Fold in sour cream and spread over cake (when cool). Top with
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