Cake
This cake was loved by all! Easy to make and packed with apples, walnuts and golden raisins. This lasted less than 24 hours in my house, everyone was going back for more. You can serve this with ice cream or have a bite in the morning with your coffee! There is no better time to make this cake while apple season is in full swing!
INGREDIENTS
3 cups flour
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and chopped apples. I used a combination of Granny Smith and MacIntosh
1 cup chopped walnuts
1 cup golden raisins
Optional
Vanilla ice cream for serving
DIRECTIONS
Preheat oven to 350 degrees. Grease a nine inch bundt pan with non-stick baking spray. Beat the oil and sugar together in a mixer with a paddle attachment. After it’s well mixed 4-5 minutes, add the eggs and beat until mixture is creamy. In a large bowl sift the 3 cups of flour with salt, cinnamon and baking soda. Stir into the batter a little at a time. Add vanilla, apples, walnuts and raisins and stir until combined. Transfer the batter into your prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out to a plate. Serve at room temperature with ice cream if desired!
Enjoy!
You heard about the main course and the appetizer I made for my parent’s anniversary…well here is dessert! This was excellent. Not too sweet but sweet enough to know you are having dessert. I served this with fat free Cool Whip but ice cream would also be a great choice! This was good enough for Robby to come looking for seconds a little later in the day!
INGREDIENTS
1/2 cup of butter, softened
1 cup of sugar, divided
1 large egg
1 teaspoon grated orange peel
1 1/2 cups plus 1 Tablespoon of all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup sour cream
2 cups fresh blackberries
Optional for topping
Cool whip
Ice cream
Sprinkle of powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch spring form pan. In a large bowl cream butter and 3/4 cup of sugar until light and fluffy. Beat in one egg and orange peel. In another bowl whisk 1 1/2 cups flour, baking soda and salt, add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared pan. In a bowl toss the blackberries with remaining flour and arrange over batter. Sprinkle with remaining sugar. Bake 40 -45 minutes or until a toothpick inserted in the center comes out clean. Loosen sides of the pan with a knife and remove rim from pan. Cool on a wire rack and serve warm or at room temp. Add one of the toppings if desired.
Enjoy!
You know I love a good poke cake and this one is delicious and easy to make. This one does take some time to make and some time to set up in the fridge (best made the day before serving). This cake was enjoyed by everyone who tried it. The only caution with this recipe is that it does need to stay cool until serving and does not work great if left out in warm weather. It does make a 9 x 13 so there is plenty to share!!
INGREDIENTS
1 box yellow cake mix plus ingredients on the box
1 box 3.5 ounce instant vanilla pudding mix
2 cups milk
1 14 ounce can of sweetened condensed milk
FROSTING
1 1/2 sticks of butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
1 teaspoon vanilla
5 cups powdered sugar
DIRECTIONS
Bake cake according to package directions for a 9 x 13 pan. While the cake is in the oven make pudding mix with 2 cups of milk, whisk until combined and let sit for two minutes or until thickened. Whisk again for a few seconds and add the sweetened condensed milk. This mixture will be thinner than pudding! Let sit in the fridge. When the cake is baked through, remove from oven and poke holes all over the cake using a fork. Pour the pudding mixture all over the cake letting the mixture seep into the cake. Let the cake sit until cooled and pudding mixture is absorbed into the cake. About an hour.
To make the frosting, add softened butter into a large mixing bowl add the cocoa powder and the boiling water. Add vanilla and beat for about a minute or u til combined. Gradually add the powdered sugar beating after each cup is added. Beat until smooth. Frost cake and refrigerate until ready to serve. Best if refrigerated overnight.
Enjoy!
This is another Taste of Home recipe! I have been finding some super delicious recipes from TOH lately! This is an easy and pretty dessert and would be great for your Fourth of July holiday party! Easy to make with great flavor and how pretty is this dish?! I shared this with friends and they really enjoyed it and loved the fresh fruit on top and I could not agree more!
INGREDIENTS
1 1/3 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
TOPPING
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 Tablespoon lemon juice
1 teaspoon sugar
2 cups reduced fat whipped topping such as cool whip
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch round baking pan. In a large bowl whisk flour, sugar, baking powder and salt. In another bowl whisk egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to dry ingredients and stir just until moist. Fold in one cup of sliced strawberries and transfer into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. My cooking time was closer to 35 minutes! Cool ten minutes before removing from pan to a wire rack to cool completely. For topping toss berries with lemon juice and sugar. To serve spread whipped topping over cake and top with mixed berries.
Enjoy!
This cake is delicious! I will be keeping this recipe very close. We shared it with some friends and they loved it as much as we did. I knew exactly where Jim was when I could not find him. He was sneaking a piece of this cake! I love the fresh summer flavors this cake has and it’s so easy to make! This is perfect for any summer gathering you are going to.
INGREDIENTS
1 box lemon cake mix
1/2 cup fresh lemon juice
1/2 cup milk
14 ounces sweetened condensed milk
3/4 cup raspberry preserves
4 ounces cream cheese
3/4 cup lemon curd
8 ounce container of Cool Whip, thawed (I used low fat)
Fresh raspberries for garnish
DIRECTIONS
Make the cake mix according to the package EXCEPT substitute the lemon juice and milk for the amount of water that is called for. Spread the batter into a greased 9 x 13 baking dish and bake in a 350 degree oven for 25-27 minutes or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes. Then take a fork and poke holes throughout the cake, pour the sweetened condensed milk slowly over the top of the cake, being sure to cover the cake completely and over the holes. Place the raspberry preserves in a microwave safe bowl and microwave for 15 seconds stir until melted. Spread the preserves over the entire cake. Let the cake cool for an hour on the counter then refrigerate until chilled through. Beat the cream cheese until creamy, add the lemon curd and beat again until smooth. Fold the Cool Whip into the cream cheese mixture and spread it over the chilled cake. Serve with fresh raspberries.
Enjoy!
This recipe can be found at www.insideblucrewlife.com
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