ALL Recipes in Category : Cakes


Serves : 10


  • 1 package                yellow cake mix
  • 4                               eggs
  • 1  pack (4oz)           instant vanilla pudding
  • 1/2 cup                    vegetable oil
  • 1/2 cup                    water
  • 1/2 cup                    rum (preferably dark rum)
  • 1 cup                        pecan nuts, finely chopped
  • For the Glaze
  • 1/4 cup                    rum
  • 1 cup                        sugar
  • 1/2 cup                    butter (one stick)
  • 1/4 cup                    water

Prepare a 10″ Bundt pan, grease and flour. Preheat oven to  350 degrees. Pour the nuts evenly around the bottom of the pan. Beat  the other ingredients in your mixer until smooth.

Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.

Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.

OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.

NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.

Recipe by : Linda

Print This Print This


Serves : 8


  • 2 cups                         fresh raspberries
  • 3/4 cup                      sugar
  • +2 tablespoons        sugar
  • 1/4 teaspoon            salt
  • 4 large                       eggs
  • 1 teaspoon                vanilla extract
  • 1 cup                          flour
  • 3/4 cup                     creme fraiche
  • 1/2 cup                      unsalted butter at room temperature
  • For Serving
  • +                             powdered sugar (optional)

Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

Bake tart until set and brown around the edges, about 45 minutes. Cool.

Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

Print This Print This


Serves :


  • 3/4 cup                      brown sugar
  • 2 tablespoons           brown sugar (reserved)
  • 10                               fresh plums
  • 2 tablespoons          cornstarch
  • 1/4 teaspoon            ground cinnamon
  • 1 pinch                       nutmeg
  • 1 cup                          all purpose flour
  • 1 1/2 teaspoons       baking powder
  • 1/4 teaspoon            salt
  • 1/4 cup                      margarine or butter at room temperature
  • 1/4 cup                      milk
  • 1                                  egg, slightly beaten

In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

Place fruit mixture in a 2 quart casserole

In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

Bake in preheated 350 degrees oven for 35 minutes.

NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

Print This Print This


Serves : 12                   Preparation Time : 1 hour


  • 1 1/2 cups                          flour
  • 1 1/2 teaspoons                baking soda
  • 1 1/2 cups                          sugar
  • 3/4 teaspoon                    salt
  • 1 1/2 teaspoons                ground cloves
  • 1 1/2 teaspoons                ground cinnamon
  • 1 1/2 teaspoons                ground nutmeg
  • 1 1/2 cups                          chopped nuts
  • 1 1/2 cups                          seedless raisins
  • 3   tablespoons                 butter
  • 3                                          beaten eggs
  • 1 1/2 cups                           grated carrot
  • 1 1/2 cups                           grated potato

Oil a 1  1/2 quart mold. Sift four with soda, salt, sugar and spices. Stir butter into eggs in a large bowl. Stir in flour mixture and remaining ingredients. Mix well. Turn into a mold, fill 1/2 to 1/3 full. Cover tightly. Place on a trivet in a kettle. Fill with water until 1/2 way up the side of the mold. Simmer for 2 hours. Cool until lukewarm, turn out of the mold. Store in fridge. Reheat to serve

Serving Ideas : See Sauces for the recipes for both the ORANGE DESSERT SAUCE and the Vanilla Pudding Sauce.

NOTES  : I’ve has this recipe for almost 40 years. Marie was my former mother-in law’s good friend. She and her husband had a working farm in  Yerington, Nevada where they sold fresh eggs, chickens and goodies that Marie ‘put up’ each year.

Print This Print This


Serving Size : 1


  • 1 cup                         water
  • 1/2 cup                     butter
  • 1 cup                         flour
  • 4                                large eggs
  • ice cream or whipped cream for filling

Heat oven to 400 degrees

Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.

Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.

Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.

Fill with ice cream or whipped cream filling

NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but  SO yummy!

Recipe by : Dianne Holland

Print This Print This


Serves : 8                       Preparation Time : 30 minutes


  • 1 1/2 cups                        All purpose flour
  • 1 teaspoon                       baking powder
  • 1 teaspoon                       salt
  • 1/4 teaspoon                   baking soda
  • 3/4 cup                            sugar
  • 6 tablespoons                 butter, at room temperature
  • 3 tablespoons                 olive oil
  • 2                                        large eggs
  • 1 teaspoon                       lemon peel
  • 1 teaspoon                       orange peel
  • 1 teaspoon                       vanilla
  • 1 cup                                 Muscat Wine (Beaumes-de-Venise)
  • 1  1/2 cups                       red seedless grapes
  • 2 tablespoons                 sugar
  • 2 tablespoons                 butter

Preheat oven to 400 degrees.

Brush 10 ” diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, brush it with olive oil. Sift flour and baking powder, salt and baking soda into a bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil in a large bowl until smooth. Whisk in both eggs, both peels, and the vanilla.

Add flour mixture alternately with wine, in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan, smooth the top. Sprinkle grapes over batter.

Bake cake until it is set (about 20minutes).

Dot top of cake with 2 tablespoons butter, sprinkle 2 tablespoons sugar over the top. Bake until golden and tester inserted into center comes out clean (about 20 minutes).

Cook in a pan, on a rack for 20 minutes. Release pan sides and serve slightly warm or at room temperature.

NOTES : This is very delicious and different. Strong flavor of the wine is complemented when the cake is served with whipped cream. I used an 8 inch springform pan and the batter puffed up covering the grapes. In the magazine photo, the grapes are showing on the top of the cake. I think the cake would bake well in an ordinary square pan if a springform pan is not available.

Serving Suggestion : Garnish with mint leaves and grapes, and whipped cream.

Print This Print This


Serves : 8


  • 1  1/2  cups                              Flour
  • 2  teaspoons                            baking powder
  • 1/4 cup                                     unsalted butter, softened
  • 3/4 cup                                     sugar
  • 1/2 cup                                     milk
  • 1 teaspoon                               vanilla
  • 1                                                 egg
  • +                                                apples,peeled and thinly sliced Macintosh (sp)
  • For the Topping
  • 1 teaspoon         cinnamon
  • 1/4 cup               butter
  • 1/3 cup                 sugar

Preheat oven to 375 degrees

Sift together the flour and the baking powder. Set aside. Cream together the butter and sugar and beat in the egg. Add the milk and vanilla and stir in the flour. Pour the batter into a greased 8 x 8 ” pan. Press the apple slices into the batter, standing up in rows. Top with the mixture of cinnamon, butter and sugar. Bake for 40 minutes at 375 degrees

NOTES : This is a coffee cake best served shortly after it comes out of the oven. My earliest memories of Mother’s baking is of this cake. I’ve been serving it Christmas morning as we open gifts, prepping as much as possible the night before.

Print This Print This


Cocoa Mocha Layer Cake

Serving Size  : 12

Ingredients :

  • 2 cups                          flour
  • 1/2 cup                        cocoa
  • 1/2 cup                        unsalted butter
  • 1 1/2 cups                    sugar
  • 2  teaspoons                baking soda
  • 1/2  cup                        milk
  • 1 cup                             boiling water
  • 1/2 teaspoon               salt


  • 6 tablespoons                       unsalted butter
  • 6 tablespoons                       cocoa
  • 3 cups                                     confectioner’s sugar
  • 1 teaspoon                              vanilla
  • 6 tablespoons                        hot coffee

Preheat oven to 350 degrees. Mix together flour, cocoa, and salt; set aside. Cream butter and sugar together in a large mixer bowl until lightly colored. Add baking soda to milk; add alternately with dry ingredients to creamed Mixture. add boiling water, blending well. Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

To prepare frosting: Blend cocoa, sugar and butter together well. slowly add hot coffee, stirring until a smooth spreading consistency. Add vanilla. Fill between layers, cover top and sides of cake.

Recipe By      : BARB

Print This Print This


Serving Size : 12                                Preparation Time : 30 minutes


  • 1 1/3 cups                      flour
  • 1 teaspoon                     Baking soda
  • 2/3 teaspoon                Baking powder
  • 2/3 teaspoon                salt
  • 1 1/3 teaspoons            cinnamon
  • 1 cup                               brown sugar
  • 1 cup                               vegetable oil
  • 3                                      eggs
  • 1/3 cup                           crushed pineapple, with a little juice
  • 3/4 cup                           grated carrots
  • 1/2 cup                           chopped nuts
  • 1/4 cup                           raisins (optional)
  • 4 oz                                 cream cheese, room temperature
  • 4 oz                                 butter, room temperature
  • 1/2 teaspoon                 vanilla
  • 1 cup                               confectioners sugar, sifted

For the cake: Sift together the first 5 ingredients into a small bowl. In another bowl, mix together, the sugar, oil and eggs. Add the flour mixture, stir. Stir in the pineapple, carrot and nuts.

Bake 45 min in a greased 9 x12 pan at 325 degrees.

For the frosting: Mix together the cream cheese, butter, vanilla, and sugar. Beat until smooth. Frost the cooled cake. Pig Out!!!

- – - – - – - – - – - – - – - – - -
NOTES : My niece, Allyn gave me this recipe a long time ago. I throw in a handful of raisins along with the nuts, etc. She used to call me, “Skins”, as a short cut to “skinny Aunt Linnie”. For an alternative topping click LEMON CREAM CHEESE FROSTING

Recipe By : Allyn

Print This Print This


Recipe By : LINDA
Serving Size : 12               Preparation Time : 30 minutes


  • 1 large package(12 oz.)                    Chocolate Chips (semisweet)
  • 1 cup (1/2 lb)                                     butter
  • 2 1/2 cups                                          brown sugar, firmly packed
  • 4 large                                                eggs
  • 1 cup                                                   milk
  • 1 cup                                                   sour cream
  • 1 teaspoon                                         vanilla
  • 2 cups                                                 cake flour — (sift, then measure)
  • 3/4 cup                                              unsweetened cocoa
  • 1 teaspoon                                         baking powder
  • 1 teaspoon                                         baking soda
  • 1 tablespoon                                     powdered sugar

In a blender or processor, whirl 1 cup of the chocolate chips until finely ground: remove from blender and set aside.

In a large bowl, beat butter and brown sugar with an electric mixer until creamy and blended. Beat in eggs until fluffy. Stir in milk, sour cream, vanilla and ground choc. chips until well blended.

In a small bowl, mix flour, cocoa, baking soda and baking powder. Add to butter mixture and blend well. Stir in remaining chips. Pour batter into well greased and floured bundt pan. (12 cup) Batter fills almost to rim. Bake at 350 degrees for about 1 hour or until toothpick comes out clean. Cool in pan on rack for 30 min. Invert onto a rack to cool, or onto a plate to serve warm. Sift about 1 tablespoon cocoa, then the powdered sugar onto cake.

- – - – - – - – - – - – - – - – - -

NOTES : This is really low cal at 460 cal per serving and only 23g of fat. (joke) Serve with whipped cream or ice cream

Print This Print This

Linda McBride's Favorite Recipes and Photographs!