CAKE MIX FIX

I am not a big fan of cake mixes, but I DO enjoy a good cake mix based recipe. I recently tried this versatile, ultra moist and flavorful recipe; it was a huge hit with my family.

The beauty of this recipe is that you can change the flavor combination to just about anything you can imagine, since the main ingredients are just a commercial cake mix, similar flavor  pudding mix and similar flavor baking chips.

Today, I made a butterscotch version of this recipe, using a yellow cake mix, butterscotch pudding mix and butterscotch baking chips....yum!!!  (see flavor combo suggestions below).

The original recipe was for a chocolate version; here is the basic recipe:

(1) 18¼ ounce devils food cake mix (ignore the directions on the box)
(1) 5.9 ounce instant chocolate pudding mix (ignore the directions on the box)
2 cups semi-sweet MINI chocolate chips (see note)
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup warm water

IMPORTANT FIRST STEP: Put the DRY cake mix, DRY pudding mix and mini chocolate chips in a large mixing bowl and stir to coat the chocolate chips (this will keep the chips from sinking in the batter when you bake the cake).

Add the rest of the ingredients and mix until very smooth. The directions say to bake at 350 in a well greased 12 cup bundt pan, for 50 to 55 minutes, but I opted for cupcakes and I baked them with paper cupcake liners at 350 for 25 minutes. Test with toothpick for doneness.

If you are using the bundt pan, the recipe says to cool the cake in the pan for at least 1½ hours before removing. Since I made cupcakes, I let them cool in the pan for about 5 minutes.

NOTE: This recipe calls for MINI chocolate chips because they do not sink like the full size chocolate chips tend to. However, today I used butterscotch chips (which do not come in the mini size) so I put them in the food processor and chopped them up and it worked well.

NOTE: Flavor combinations are endless. Next time, I'm trying a Cherry Chip cake mix + vanilla pudding + cherry mini baking chips (chips sold by King Arthur)...what a great idea for kids!!!  Other combos that sound good are chocolate cake + chocolate pudding + chocolate mint chips or even peanut butter chips....Just remember to run the chips through the food processor if they are full size chips.

SWEET CHERRY COFFEE CAKE

This coffee is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.

It is excellent warm with a scoop of vanilla ice cream.

2 cups frozen dark sweet cherries (thawed and drained well)

1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:

Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.

Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE:  This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).

BEST CARROT CAKE IN THE WORLD

Carrot Cake recipes are a dime a dozen, everyone has one. I have been making the same old recipe (not this one) for as long as I can remember, but today's post is replacing that old recipe card for sure. This recipe is SO good ...full of carrots, pineapple, coconut, pecans and raisins; it is beyond delicious.

DESSERT IDEA - NOT JUST A CUPCAKE

 While still warm,  slice the cupcakes, vertically into 4-5 slices and

arranged them on a dessert plate and top the slices with a big

dollop of vanilla whipped cream. It made a wonderful dessert!!

The rest of the cupcakes went into the cookie jar.

3/4 cup buttermilk
3 eggs
3/4 cup vegetable oil
1½ cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut (do not pack)
1 cup raisins
1 cup chopped pecans (I use walnuts)
8 ounce can of crushed pineapple with juice

Preheat oven to 350 and put paper cupcake liners in cupcake pan (recipe makes 2 dozen cupcakes).

Mix the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.

In a large bowl, mix eggs, buttermilk, oil, sugar and vanilla, mix well, beat in flour mixture and mix well.

Stir in carrots, coconut, nuts,  pineapple and raisins. Let batter sit for about 5 minutes. Fill cupcake liners 3/4 full (an ice cream scoop works well for this).

Bake in preheated 350 oven for 25-30 minutes (my oven took 25 minutes). Cool and frost.

These cupcakes just keep getting more and more moist (if you keep them covered).

CHERRY-ALMOND COFFEE CAKE

A lot of us have company over the holidays and it is always nice to having something tasty to serve with coffee or tea. This recipe is not only pretty, but would be wonderful for company of all ages.  Picky-picky hubby loves cherry, so I made this with cherry pie filling, but ANY pie filling would work well.

This cake is moist, rich and "holiday perfect" !!

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream
1 (14 oz) can cherry pie filling (see note)

Grease a 9” spring form bundt pan. Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth. Spread half of batter into prepared pan. Top with half of pie filling (see important note below) and half of the almonds. Spoon remaining batter into pan and spread out. Top with the remaining pie filling and almonds.


Bake at 350° preheated oven for 45-60 minutes (my oven takes 52 minutes). Test with toothpick to make sure its done. Sprinkle with powdered sugar or drizzle with a vanilla glaze.

NOTE: Recipe says to use a whole can of pie filling, but I use the whole cherries in the pie filling and only about ¾ of the “goo”.

APPLE SNACK CAKE

Many years ago, "snack cakes" were all the rage. They were quick to fix, usually rich flavored, moist and dense little cakes and they were almost always baked in an 8" x 8" or 9" x 9" pan. They were perfect for... "snacking!!"

This snack cake is over the top delicious. Three whole apples are packed into this cake, so you can imagine how moist it is.  On day two (if there is any left) it is twice as moist!!

½ cup butter (room temperature)
1 cup sugar
1 egg
3 medium apples, chopped
½ cup chopped walnuts
1 cup flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla

Grease a 9" x 9" baking pan and preheat your oven to 350.

Cream butter and sugar, then add egg and vanilla and beat until fluffy, add the flour, salt, baking powder, baking soda, cinnamon and nutmeg and beat until smooth. Fold in apples and walnuts.

Mix (by hand) just until everything is well combined. Bake 35 to 45 minutes or until toothpick tests clean (my oven took 43 minutes).  Frost with simple vanilla glaze if you like (but it isn't necessary).

NOTE: Use any good baking apple, I like to use Granny Smiths.

CLASSIC BUTTER CAKE

A few days ago, my cooking buddy Katy, at Food For a Hungry Soul, posted a great classic cake recipe. It immediately caught my eye, not only because it looked so moist and delicious, but it looked quick, easy and used all standard pantry ingredients (my idea of a great recipe).

The recipe is all I hoped it would be. We had company for the weekend and the cake was a big hit. As a matter of fact, it was gone in about a day and a half (and it makes a nice big cake!!).  I hope you try it, it is delicious, thank you Katy!!

OLD FASHIONED BUTTER CAKE
2 cups all-purpose flour, sifted
1¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 cup milk
1 teaspoon vanilla extract (I used 2)
2 eggs

Preheat oven to 350*F. Grease and flour two 8" x 2" baking pans and set aside. (see note)

In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. Beat on high speed of an electric mixer for 2 minutes (scrape down the sides of the bowl once in a while). Add the eggs and beat two more minutes.

Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Katy frosted her butter cake with a delicious looking chocolate frosting, which I planned on repeating until I discovered I didn’t have enough powdered sugar, so I opted for a cooked frosting that uses granulated sugar, you can find my recipe here.

NOTE: The first time, I made this cake, I made the mistake of not measuring  the depth of my 8” cake pans. Katy’s directions said 8” x 2” and I found out (all too late) that my pans were 8” by 1½”. The cake baked beautifully, but got so tall that it came over the top and flowed over the edges (and down the sides) of the pan (thank goodness I had them on a cookie sheet!!) The next time I made the cake, I used a 9” x 2” pan and it worked beautifully (baked in 30 minutes).

APPLE CAKE with CARAMEL SAUCE

My Facebook friends are "torturing" me with tales of inexpensive produce this time of year...bushels of tomatoes equalling 14 quarts of fresh salsa...bushels of apples and peaches (I am so envious). The other day (here in Alaska) I paid $2.29 a pound for apples!! Whew!!!

I found this recipe for apple cake on Recipe Shoebox, it is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.

5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake  (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes.  Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).

EASY CARAMEL TOPPING (Lara called it butterscotch, but it is more of a caramel taste).
In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it.  Bring this mixture to a LOW boil.  Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.

CRUSTLESS CRANBERRY-WALNUT PIE

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.

In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).

Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.

Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

Serve warm with whipped cream or better yet, vanilla ice cream.

CLASSIC APPLESAUCE CUPCAKES

I have been making these cupcakes for my kids since they were little. They all have teenagers of their own now, so, lets just say the recipe has been in our family a while. It is a simple, one bowl recipe, that produces a moist and flavorful cupcake in short order.

NOTE: Baking times for using this recipe in a 9" x 13" pan, a 9" square pan, or (2) 8" or 9" layers and cupcakes are at the bottom of this post.

2½ cups all purpose flour
2 cups sugar
1½ teaspoons baking soda
¼ teaspoon baking powder
1½ teaspoons salt
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
1½ cups applesauce
½ cup water (I use apple juice)
½ cup shortening (I use butter flavored)
2 eggs
1 cup raisins (I use golden)
½ cup chopped walnuts

Beat all ingredients (except raisins and nuts) in a large bowl with an electric mixer (on low) for 30 seconds, scraping sides of bowl. Then beat on high for 3 minutes. Stir in raisins and nuts and pour into greased and floured pans. It is just that quick and easy!!

NOTE: If you want to make half of this recipe (my mother used to call them "snack cakes"), just cut the recipe in half and bake it in a 9" square pan.

BAKING TIMES
9" x 13" pan = bake for 60 to 65 minutes
(2) 8" or 9" layers  = bake for 50 to 55 minutes
9" x 9" snack cake = 50 to 55 minutes
cupcakes = 20 minutes  (makes 3 dozen)

A toothpick, inserted in baked cake should come out clean when the cakes are done.

CHERRY COFFEE CAKE

This coffee cake goes together in just a few minutes and it is tasty enough for company (especially served warm with a scoop of vanilla ice cream). We couldn't leave it alone!!

 

2 cups all purpose flour ½ teaspoon salt
2 teaspoons baking powder
1 cup granulated sugar
½ cup butter (room temperature)
1 cup of milk
2 teaspoons of vanilla extract
(nope!! no eggs)

Put all of the above ingredients into an electric mixer and beat on high for two minutes. Spread evenly in a greased 9" x 13" baking pan and set aside.

(2) 14 ounce cans pitted tart pie cherries (save the juice)
½ cup of granulated sugar
1¼ cups reserved juice from the pie cherries
½ teaspoon almond extract

Drain the cherries, saving the juice.  Arrange the cherries on top of the cake batter.  Sprinkle ½ cup of granulated sugar over the cherries. Set aside. NOTE: Do NOT use cherry pie filling!!!

Heat 1¼ cups of the reserved cherry juice until it comes to a simmer and then VERY GENTLY spoon the hot juice over the cherries and batter.  Bake at 375 for 35-45 minutes or until a toothpick inserted in the center comes out clean.  Do not remove the cake from the pan (so use a nice looking pan).

Serve warm with ice cream or whipped cream.

EASY BANANA CUPCAKES

This quick recipe makes 24 moist and fluffy cupcakes; as a matter of fact, they are even more moist the second day!! Great banana flavor and super easy to make.

¾ cup butter (room temperature)
1½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon rum extract (optional)
¾ cup buttermilk
1 cup OVER-RIPE mashed bananas (about 2 large or 3 small)
2½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

With an electric mixer beat the butter, sugar and extracts until its light and fluffy (2 to 3 minutes). Add the eggs, one at a time, beating well after each egg, scraping the sides down once in a while.

In a different bowl, mix the flour, salt, baking soda and baking powder.  Add these dry ingredients to the butter mixture (in thirds) and in between each flour addition, add a little of the buttermilk (starting and ending with dry ingredients).

Fill cupcake paper lined cupcakes pans about 2/3 full and bake in preheated 350F oven for 18-22 minutes (my oven took 20 minutes exactly).  Cool on rack and frost.  Store covered.

NOTE: Make sure you use very ripe bananas (the more brown speckles the better). There's tons of flavor in those brown bananas.

NOTE: If you don't have buttermilk, put 2 teaspoons white vinegar in a cup and then add enough regular milk to measure 3/4 cup. Let it sit for 10  minutes...works the same as buttermilk.

BLUEBERRY UPSIDE-DOWN CAKE

This cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the berries keep it deliciously moist. We ate it warm, with ice cream after dinner tonight and our neighbor took home several pieces (guarding the dish on his lap as he left on his tractor...ha ha ha).

Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.

BOILED SYRUP TOPPING
1 cup white sugar
¼ teaspoon lemon juice
¼ cup cold water
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3 cups blueberries (thaw and drain if frozen)

Arrange the blueberries in the bottom of the parchment lined cake pan, set aside. In a heavy bottomed 2 quart sauce pan, stir the sugar, lemon juice and cold water together. Bring to a boil over medium high heat (occasionally brush the walls of the pan with a wet pastry brush to wash down any sugar crystals). Boil on medium heat, stirring once in a while, until it starts to turn amber. Watch carefully, because once it starts to turn color, because it will darken quickly. Pour evenly over the blueberries and set aside.

CAKE
1½ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup whole milk
2 teaspoons vanilla extract
½ cup butter (room temperature)
1 cup packed brown sugar
2 large eggs
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In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.
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With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.
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Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one final mix but don't mix too long. Pour the batter over the blueberries.

Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my oven). Remove from oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper. Cool, this is excellent with ice cream.

NOTE: Do not make this in a springform pan because the sauce might leak out.

NOTE: The berries appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.

THE EASIEST JAM FILLING IN THE WORLD

I enjoy using good quality jam between cake layers or in jelly roll cakes. It is sweet, fruity, holds up well in the heat and always goes over well with guests. It DOES have two minor problems though. The first one is that jam sometimes "bleeds" into the cake and the second one is that the layers tend to slip-slide on each other a little. This recipe eliminates both of those problems!!

TWO SIMPLE INGREDIENTS!!

(1) jar of Polaner all fruit jam
(1) small box of same flavor jello

The recipe called for Polaner all fruit jam, which I couldn't find. I used a 12 ounce jar of strawberry jam and a small box of strawberry jello (any flavor jam with complimentary jello flavor will work).

Heat the jam in the microwave for about a minute, or until it is warm and soft. Stir in the DRY JELLO and mix well. Cool to room temperature then spread between cake layers.

As unlikely as it sounds, the jello gives the jam a brighter flavor. It isn't overly sweet (as you would suspect) but it has a pronounced fruit flavor. 

There are tons of possibilities with all of the new Jello flavors that are available now. I can see using  blueberry, grape, raspberry, peach and pineapple, etc. Why not peanut butter cake with a jam filling?

I found this great idea on a wonderful recipe site called What's America Cooking

STRAWBERRY SPONGE CAKE

We love strawberry shortcake made with angel food cake or a sponge cake, rather than the biscuit type shortcake.  This sponge cake recipe is excellent and if covered well, stays soft and moist for several days.  I've served it with berries, mandarin oranges, pudding...you name it. It is light as air and is the PERFECT base for a million different desserts.

7 egg whites
7 egg yolks
1¼ cups granulated sugar
1/3 cup whole milk, heated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup cake flour (not all purpose)

Preheat your oven to 350F. Spray TWO large (9" x 5" x 3") loaf pans with cooking spray. Line the bottom of each loaf pan with parchment paper (wax paper will work in a pinch) and then spray lightly again. Set aside.

In a medium sized mixing bowl, beat the egg yolks, with an electric mixer, for about 2 minutes. Add sugar to the yolks and beat well for another minute or two. Set aside.

Heat milk, vanilla, and lemon juice until very warm, but not hot (I used my microwave). Add to beaten eggs (whisk while you add the warm milk to the eggs. Fold in the cake flour. Set aside.

In a glass or stainless steel bowl (don't use plastic) beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter (by hand) until you can't see any white streaks. Be gentle so that you do not deflate the batter (do NOT use a mixer or whisk for this step).

Bake at 350 for 30-40 minutes (my oven takes 35 minutes). You will know the cake is done when a toothpick inserted into the center of the cake comes out clean. The top of the cake will be nice and golden brown.  Let the cake rest in the pans for about 10 minutes then turn out onto rack.

This cake has a light fluffy crumb and cuts beautifully:

Anything you can imagine would be delicious between layers of this cake. Here I just added a little sugar to a can of mandarine oranges, brought it to a boil and thickened it with a little cornstarch slurry then chilled it.

I haven't tried this in cupcake papers, but I don't see why it wouldn't work. I hope you give it a try.

CLASSIC JELLY ROLL CAKE

This is an old classic recipe. I see variations of it online (with a whipped cream filling) however, this recipe holds true to its name JELLY roll, and was filled with jam. It is definitely a crowd pleaser. This one is made with my raspberry preserves and it is one of Picky Picky Hubbies favorites.

3 eggs
1 cup granulated sugar
1 teaspoon butter extract
1 teaspoon vanilla extract
1/3 cup of water (see note)
1 cup of CAKE FLOUR (see note)
1 teaspoon baking powder
¼ teaspoon salt
1 cup jelly or jam
powdered sugar

Preheat oven to 375°. Line a 10” x 15” jelly roll pan with parchment paper and spray the parchment paper with cooking spray, set aside.

Lay out a clean kitchen towel, preferably one with little or no texture type surface (especially not terry cloth). Dust a generous layer of powdered sugar onto the surface of the towel (the same dimensions as the pan or even a couple inches bigger).

Beat the eggs, on high speed, until very thick and lemon colored (5 minutes). Gradually add sugar while the mixer is running. Put butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup). Add vanilla and water/butter extracts to batter and mix well. Add flour, baking powder and salt to the egg mixture and beat just until batter is smooth. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean. Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto the powder sugared kitchen towel. Immediately roll up the cake (ALONG WITH THE KITCHEN TOWEL) starting with the narrow end, like this
Set the kitchen towel wrapped cake on a baking rack to cool for 45 minutes. When it has cooled for 45 minutes, unroll the cake/towel (gently peeling the towel away from the cake as you unroll). The surface now facing you will have no powdered sugar on it. Stir the preserves well, to get them all loosened up, then spread it on the cake. Gently roll the cake back up (with NO towel this time). Wrap the whole thing in plastic wrap and let it cool completely. When cooled, take plastic off and top with glaze.


JELLY ROLL CAKE GLAZE

1/3 cup of butter melted
2 cups powdered sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 tablespoons of milk

Whisk everything together. If it seems too thick, add another tablespoon of milk. If it seems to thin, add a few more tablespoons of powdered sugar. Spoon glaze onto jelly roll and let it drip down sides.
NOTE: Any kind of kitchen towel will work, but the more textured it is, the more the cake will want to stick to it. If you only have textured kitchen towels (like me) just be careful and pull the towel off of your cake slowly and it will come away fine.

NOTE: The cake will continue to get more and more moist (the moisture from the jam works its way through the cake). So the jelly roll will be at its prime after it has been covered a few hours.Some cooks feel intimidated by jelly roll cakes, but this recipe is nearly a foolproof. The main trick to rolling cake is that it has to be a special sponge type cake to work (don't just try ANY old cake recipe).

Here are a couple more tips:
Remove the HOT cake from the pan and trim any dry edges (that will keep it from cracking when you roll it).

Roll the cake AND THE TOWEL up immediately, don't let it cool down. Let it sit for a full 45 minutes then unroll and spread jam and roll back up immediately. Lay it on plastic wrap and wrap tightly. This will help also help the cake from mis-shaping while it cools (although I've never had a problem with that).

The biggest trick is to get the cake right in the first place. Whip those eggs a full five minutes. The pan size is another thing. For this recipe it HAS to be a 10x15. A thinner cake rolls easier than a thicker cake.

If you don't have butter extract...just add an extra teaspoon of vanilla OR a teaspoon of rum extract.

NOTE: Recipe calls for 1 cup of cake flour, if you do not have cake flour, you can use 3/4 cup of all purpose flour.

CARROT CAKE with PINEAPPLE

This recipe has been in my recipe box for so long, that it seriously needs to be replaced. It is covered with thumbprints and little vanilla splash stains that have accumulated over the last 30 years. Every time I see the card, it reminds me of the times I made this for my children and I can't bring myself to make a new card. It is a deliciously MOIST and easy cake.

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup vegetable oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple (most of a 20 oz. can)
1 cup chopped pecans
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Mix the dry ingredients and set aside. With an electric mixer, beat eggs and oil until very well combined. Add the dry ingredients and beat until smooth. Stir in the nuts, grated carrots & pineapple (squeeze it dry then measure it...it will take most of a 20 ounce can). Stir until smooth.
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Pour batter into a greased and floured pan. Bake in a pre-heated 350 degree oven. If you are using a 9" x 13" pan, bake it for 1 hour. If you are using a large tube pan, like an angel food pan, bake it for 1 hour and 10 minutes. There is just a little too much batter for MY bundt pan, but if you have a BIG bundt pan, bake it for 1 hour and 10 minutes. Test for doneness with toothpick.
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Let baked cake rest for about 10 minutes, then turn it out of the pan.

CLASSIC APPLE CAKE

I have been making this apple cake for 25 years. I love how simple it is to make (it just takes a bowl & a wooden spoon) not to mention how delicious it is. It is one of those super moist cakes that gets even better on day two and is off the charts on day three!!!
4 cups peeled & diced Rome apples (dice = size of a shelled almond)
1½ cups of sugar
1 cup chopped pecans
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Mix the above ingredients, in a large mixing bowl and let them stand at room temperature for one hour (it will make extra juice which you will use in the batter).
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3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
2 eggs, lightly beaten
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Mix the wet ingredients together and gently stir the mixture into the apples with juice, add the dry ingredients and stir with wooden spoon just until everything is incorporated.
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Pour the batter into a greased and floured angel food pan. Bake at 350 for 1 hour 15 minutes, remove from pan immediately.

MILKY WAY CAKE

Joan, my dear friend of 40+ years, sent me this recipe. It is one of the easiest (and richest) cakes I've ever tried and it is covered with a delicious cooked fudge frosting. It is a decadent delight!!

4 Milky Way candy bars (see note)
1 cup butter
1 cup chopped pecans
2 cups sugar
1¼ cups buttermilk
1 teaspoon baking soda
4 eggs
2½ cups flour
2 teaspoons vanilla extract
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Melt the candy bars, butter and nuts over low heat, set aside to cool. Mix sugar, buttermilk, baking soda, eggs, flour and vanilla, beat with electric mixer for 2 minutes. Fold in candy mixture. Pour into a greased and floured tube pan. Bake at 350 for one hour.
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FUDGE FROSTING
2½ cups granulated sugar
1 cup evaporated milk
½ cup butter
6 ounces semi-sweet chocolate chips
½ of a 7 ounce jar marshmallow cream
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Cook sugar, milk and butter to soft ball stage. Remove from heat. Beat in chocolate chips and marshmallow cream until smooth. Pour QUICKLY over completely cooled cake because this will start to set up as soon as it begins to cool.
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NOTE: The original recipe called for 4 five cent Milky Way candy bars, so you know how old this recipe is. I used four 2.05 ounce bars but they were more like 69 cents, ha!!
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NOTE: I baked this in an angel food cake pan and it took exactly an hour.
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NOTE: Work quickly when frosting this cake because the fudge frosting hardens fairly quickly. The recipe says to pour over the cake and let it drizzle down the edges, but I had enough time to cover the sides. It makes a LOT of frosting and Joan told me she just uses the excess frosting to fill up the hole in the middle of the cake.

LEMON CREAM CUPCAKES

The texture of this cupcake is almost like a moist pound cake. Besides being excellent cupcakes, slice them vertically for a perfect shortcake. Dice one up and layer it with pudding for a parfait or slice horizontally for a mini-Boston cream pie (lots of ideas spring to mind).
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I'm including instructions for a batch of 15 as well as alternate instructions for just 4 cupcakes.
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½ cup soft butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1¾ cup flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sour cream
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Cream butter, sugar and extracts. Beat in eggs, one at a time. In a small bowl, mix the flour, baking soda, baking powder and salt together. Add it to the butter mixture, alternately with the sour cream (batter will be thick).
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Put ¼ cup of batter into paper lined muffin cups and bake them at 350 for 18-23 minutes or until a toothpick tests clean. Cool and frost (using both vanilla and lemon in your frosting glaze).
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FOUR CUPCAKES
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2 tablespoons + ½ teaspoon soft butter
¼ cup + 1 teaspoon sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon lemon extract
1/3 cup + 2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
¼ cup + 1 teaspoon sour cream
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Mix according to the directions above.
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NOTE: I baked my cupcakes in a cupcake size bundt pan, and they tested done in 18 minutes.

FLUFFY WHITE FROSTING

This is a fantastic frosting recipe, for many reasons. First of all, it is delicious. After that, it is super easy, super quick, it takes no special ingredients, it is pretty to look at and it is very versatile. It is a classic.

 In a large  GLASS OR METAL bowl, put two egg whites, a teaspoon of vanilla extract and ¼ teaspoon of almond extract...set aside.
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In a saucepan, mix 1 cup of granulated sugar, ¼ teaspoon cream of tartar, dash of salt and 1/3 cup of water. Cook and stir until it just comes to a boil and sugar dissolves.
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Start beating your egg whites and extracts on HIGH while you slowly drizzle in the hot syrup. Keep beating on high until stiff peaks form like this:

With a hand held electric mixer, this can take up to 7 minutes, but with my stand mixer it only takes about 4 minutes. Recipe makes enough to frost a 9" two layer cake or a 10" tube cake.

NOTE: To get these lovely big swirls, use a Wilton tip # 1M...it is a huge tip and will duplicate these swirls with total ease...I promise.
Very light, this frosting is a dream to work with.

NOTE: The bowl AND beaters that you use, for this frosting, can have NO TRACE of grease or oil on them (or the frosting will not whip properly...right out of the dishwasher is perfect). A big stand mixer, like a Kitchen Aid, works the best, but this can be done quite successfully with a hand held electric mixer too (it just takes longer).

NOTE: While this frosting holds up well in all kinds of weather, it WILL form sort of a skin over the soft fluffy frosting if left in dry air for several hours. To prevent this, just cover it if you are not going to eat it the same day.