Cake Recipes

Including recipes for Apple Cake, Banana Cake, Chocolate Rum Cake, Blueberry Coffee Cake, Mississippi Mud Cake, Boiled Raisin Cake, and Boston Creme Cake plus links to lots more cake recipes, including cakes for special holidays

Apple Cake

      2 c Flour, whole-wheat
    1/4 c Wheat germ, toasted
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
    1/2 ts Nutmeg
      4 c Apples, peeled and diced
      1 c Sugar
      1 c Brown sugar
    1/2 c Oil
      1 c Walnuts, chopped
      2 ea Eggs, beaten
      1 ts Vanilla

Preheat oven to 350 degrees F.

Sift together whole wheat flour, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside.

In large bowl combine apples, sugars, oil, walnuts, eggs and vanilla. Add flour to mixture. Stir gently but blend well. Turn into pan.

Bake for about 50 minutes or until cake pulls from side of pan. Cool in pan or rack. If desired, sprinkle with confectioner's sugar. Cut into 12 bars.

Banana Cake

    1/4 c Sour cream
      1 ts Baking soda
    1/4 c Butter, softened
1 1/2 c Sugar
      2    Eggs
      1    Large banana, mashed
      1 ts Vanilla extract
1 1/2 c Flour
Frosting:
      2 tb Butter, softened
      1 c Confectioners' sugar
      1 tb Milk
      1 tb Lemon juice

Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour.

Combine sour cream and baking soda in large bowl; let stand for 5 minutes.

Mix butter, sugar, and eggs together in separate bowl; stir into sour cream mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well after each addition.

Pour batter into prepared loaf pan; bake for 1 hour.

Cool in pan on wire rack for 10 minutes, then turn out onto rack; cool completely before frosting.

For the Frosting:
Cream butter and sugar together well in mixing bowl. Stir in milk and lemon juice, beating well until frosting is of spreading consistency. Frost sides and top of cooled cake.

Chocolate Rum Cake

      1 pk Chocolate cake mix
      1 pk Chocolate Instant Pudding
           4-serving size
      4 x Eggs
    1/2 c Dark Rum
    1/4 c Cold water
    1/2 c Oil
    1/2 c Slivered almonds or nuts
Filling:
1 1/2 c Cold milk
    1/4 c Dark Rum
      1 pk Chocolate Instant Pudding
           Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans.

Combine chocolate cake mix, instant pudding, eggs, rum, cold water, oil, and nuts together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.

Bake for 30 minutes or until cake tests done. Do not underbake.

Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally.

Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.

For the Filling:
Combine milk, rum, pudding mix and dream whip topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Optional: Garnish with chocolate curls.

Blueberry Coffee Cake

      1 T Sugar
      1 ts Cinnamon
      1 c Sugar
1 3/4 c Flour
      2 ts Baking powder
      1 ts Cardamom (optional)
      5 tb Butter
      1    Egg
    1/2 c Cream, light or milk
      1 c Blueberry

Mix together the sugar and cinnamon, and set aside.

Combine 1 cup sugar, flour, baking powder, and the cardamom. Cut in the butter until the mixture resembles cornmeal.

Beat the egg, combine with the cream or milk, and add to the batter. Stir in until combined, then stir in the blueberries.

Spoon into a buttered 8 inch pan. Sprinkle the sugar and cinnamon mixture over the top.

Bake in a preheated 375 oven for 20 to 25 minues. Serves 8.

Serve with lots of freshly-ground coffee.

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Mississippi Mud Cake

      3    Sq. Unsweetened Chocolate
1 3/4 c Milk
    1/4 lb Butter
1 7/8 c Sugar
      2 c Flour
1 1/2 ts Baking Powder
1 1/2 ts Baking Soda
      2 ts Vanilla
      3    Eggs
      1 pk Instant Pudding (choc Fudge)

Preheat Oven to 275 Degrees F.

Melt Chocolate in milk. Pour over Butter. Add Sugar, Stir.

Add the flour, baking powder, baking soda, vanilla, eggs, and instant pudding, mix with beater until smooth.

Pour into well greased Tube Pan. Bake 1 to 1 1/4 hours (test with toothpick). Let cool.

Can be topped with confectioners sugar for decorative touch, but this cake is so rich and moist it requires no frosting.

Boiled Raisin Cake

      2 c Sugar
      2 c Raisins
    3/4 c Shortening
2 1/2 c Water
      1 ts Baking soda
      2 ts Cinnamon
      1 c Heavy cream
      5 c Flour
      2 ts Baking powder
      1 ts Baking soda
      2 c Chopped nuts

Combine in large saucepan, sugar, raisins, shortening, water, baking soda and cinnamon; boil 20 minutes. Cool.

Add heavy cream, flour, baking powder, soda, and chopped nuts; blend thoroughly.

Pour into greased and floured 9x13-inch baking pan and bake at 350 degrees for 1 hour or until cake tests done.

Cool and top with your favorite frosting.

Boston Creme Cake

    3/4 c Sugar
    1/4 c Shortening
      1    Egg
      1 c All-purpose flour
1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c Milk
    1/2 ts Vanilla
      2 c Prepared vanilla pudding
Chocolate Glaze:
    1/4 c Chocolate pieces
      1 tb Butter or margarine
    1/2 c Powdered Sugar
1 1/2 tb Milk

Cream together sugar and shortening until light and fluffy. Beat in egg.

Combine flour, baking powder, and salt and add alternately with milk and vanilla to creamed mixture.

Pour into greased and floured 9-inch round cake pan.

Bake in 350 F degree oven 25 minutes. Remove from pan and cool on rack.

When cold, cut cake into two layers. Spread bottom layer with pudding. Top with second layer.

Pour Chocolate Glaze over top allowing some to drizzle down sides of cake.

For Chocolate Glaze:
Melt chocolate pieces with butter or margarine.

Remove from heat and stir in powdered sugar alternately with milk.

Makes 6 to 8 servings.

Links to more cake recipes:

Check out our recipes for Easter Cakes
Valentine's Day Recipes - Cake Recipes

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