Category: Cakes

1 1/4 cups unsweetened applesauce or oil
2 cups granulated sugar
3 eggs

2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon

2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts optional
1 tsp vanilla
1 cup Dole crushed pineapple in juice not syrup

Frosting
1/2 cup butter softened
8 oz cream cheese softened
1 tsp vanilla
1 cup powdered sugar
top with toasted pecans or coconut if desired

Preheat oven to 350 degrees.

Combine all ingredients except frosting. Pour into 2 round parchment lined 8 or 9-inch baking pans. Bake for about 30 minutes. Check if done. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Frosting
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread. Gently place the second cake on top and continue frosting. Refrigerate for an hour before serving for best results.

Preheat oven at 300°F.

In a medium bowl, mix together
2 cups pastry flour
2/3 cup sugar
1 teaspoon baking powder

Add to flour mixture
1/2 cup oil
10 egg yolks
2/3 cup orange juice

In a separate large bowl, whip together
10 egg whites
1/2 teaspoon cream of tartar
Until bubbly then, add
2/3 cup sugar
Until soft peaks then, fold in with cake batter. Pour to cake mold and bake for 1 hour.

18 egg yolks
2 1/2 cups sugar
2 1/2 cups milk
2 cups oil
2 tablespoons anise/vanilla extract
4 cups flour
3 tablespoons baking powder
2 teaspoons salt

Mix together flour, baking powder and salt.

Cream eggs and sugar. Add milk, oil and flavoring. Then, add dry ingredients.

Pour into mini pie pans and bake at 350 for about 20 minutes or until golden brown.

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Preheat oven to 350 degrees F. Prepare 8×12 inch pan.
In a large bowl, sift together flour, baking soda, salt and cinnamon.
Add in eggs, buttermilk, oil, sugar and vanilla. Mix well.
Fold in shredded carrots, coconut, walnuts, pineapple and raisins.
Pour batter into pan and bake for an hour.

6 cups flour
3 tablespoons baking powder
3 cups vegetable oil
3 cups sugar
10 eggs
1 cup milk
1 cup water
1 teaspoon vanilla extract or 1 teaspoon anise extract or 1 cup anisette liquor

In a large bowl, mix all ingredients together with an electric mixer until smooth. Pour 1/3 cup batter into mini loaf molds and bake for 25 minutes or until done at 350F. It makes about 40 pieces.

6 cups all purpose flour
6 tablespoons baking powder
12 eggs
4 cups sugar
3 cups milk
3 cups oil
1 1/2 tablespoons flavoring (vanilla or anise)

Mix all ingredients together. Pour batter into molds. Bake at 320 degrees for 35-40 minutes.

For the cake

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups

For the topping

3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

For the cake

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Cake

4 ounces (1 stick) butter
8 ounces cream cheese
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk or more depending on batter consistency
6 ounce chocolate chips or more if you like

Topping

1/4 cup sugar
1 teaspoon cinnamon
1/4 cup chopped pecans

Makes one large bundt cake or two medium bread-size loafs.Mix together first 5 ingredients in a large bowl until creamy.   Add in the flour with baking powder alternately with milk.  You may not need the whole 1/4 cup of milk, or you may need a little more.  Batter should be creamy but not drippy.  Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s).  If using a bundt pan, fill half full.  You will need to slice off the excess to serve, so don’t bother filling it overfull.  If using bread pans, fill about half to 3/4 full.  Sprinkle topping over all.  Bake at 350° (F) for 50-55 minutes.  Cakes will rise and become golden brown.  Test by inserting a knife or toothpick.  When done, the knife will come out almost dry.