Orange Juice Cake

Orange Juice Cake

• 1 box of yellow cake mix
• 1 small box of vanilla instant pudding
• 4 eggs
• 1 cup orange juice, reconstituted from frozen juice using only 2 cans of water instead of the normal 3 cans.
• ½ cup oil

1. Allow eggs to come to room temperature.
2. Blend eggs in the blender for 2 minutes.
3. Preheat oven to 300 degrees.
4. In large mixing bowl, combine the cake mix, dry instant pudding, blended eggs, and oil. 
5. Add the orange juice.
6. Stir for 300 strokes.   
7. Spray bundt pan with Baker’s Joy.
8. Fill pan with mixture.
9. Bake on bottom rack of oven for 1 hour.
10. Remove from oven and cool for exactly 10 minutes on the neck of a bottle so air can reach the bottom of the bundt pan.
11. Invert cake on to a plate.  Cake should come out cleanly. 
12. Return cake to pan.
13. Poke holes in the cake with a fork.

                                                                                                

Glaze

• 1 ½ sticks of butter
• 1 ½ cups granulated sugar
• ½ cup orange juice

1. Cook glaze ingredients until butter is melted, and sugar is dissolved . 
2. Continue cooking for 2 minutes, stirring constantly.
3. Pour all the glaze over the holes of the cake, allowing the glaze to soak through it..   
4. When totally cooled, invert cake on a cake plate. 
5. Cut and serve.

Enjoy.

Apple Pie Cake

 

• 1 yellow boxed cake mix
• 3 eggs
• 1 can apple pie filling
• 3 tablespoons sugar
• 1 tablespoon cinnamon

1. Preheat oven to 325 degrees.
2. Beat the eggs well.
3. Add the cake mix and stir until well blended.
4. Grease and flour a bundt cake pan.
5. Pour half the mixture in the cake pan.
6. Mix the sugar and cinnamon well. 
7. Pour half the cinnamon and sugar mixture evenly over the layer.
8. Add the other half of the cake mixture and spread evenly.
9. Pour the other half of the cinnamon and sugar mixture evenly over the layer.
10. Bake for 40 minutes or until a knife comes out clean. 
11. Let cool on the neck of a beer bottle or similarly necked bottle for 10 minutes. 
12. Place plate on top of the bundt pan and flip. 
13. Cake should come out in one piece (the 10 minute wait is the secret). 
14. Make the glaze and pour over the top of the cake.  It will run down the sides.

Glaze for Apple Pie Cake

• 1 stick of butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup bourbon (sometimes I use Fireball instead)

1. Place all the ingredients of the glaze in a saucepan.
2. Heat to boiling, constantly stirring.
3. Cook five more minutes, still stirring.
4. Remove glaze and pour it over the cake. 

 Cut, serve and enjoy. 

 

 

A Touch of Coffee Chocolate Frosting

• 2 sticks butter, softened
• 1 cup cocoa powder
• 5 cups of confectioner's sugar
• 1 teaspoon vanilla extract
• ½ teaspoon instant coffee crystals
• 3 tablespoons warm water
• ¼ teaspoon salt

1. With a mixer on low speed, cream butter and cocoa powder together.
2. Add confectioner's sugar a bit at a time and mix.
3. Add vanilla extract, coffee crystals and salt to warm water and stir.
4. Add liquid mixture a little at a time to the butter-sugar-cocoa mixture a little at a time and mix until creamy. Add a little more water to make it spreadable at room temperature if necessary.
5. Frost a completely cooled cake.

Note: Cake was a Duncan Hines Devil's Food cake baked according to package directions for a Bundt pan. Then cooled and sliced in half into layers. Then frosted with the above frosting.

Peach Upside Down Cake

• 1/4 cup butter 
• 1/2 cup packed brown sugar
• ½ teaspoon cinnamon
• 1 1/2-2 cups sliced, peaches
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened 
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk

1. Place 1/4 cup butter in a round cake pan.
2. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. 
3. Mix the cinnamon well into the brown sugar. 
4. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
5. In a medium bowl, combine the flour, baking powder and salt; set aside. 
6. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
7. Beat in granulated sugar until well combined.
8. Blend egg and vanilla for 1 minute in the blender
9. Alternately. add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. 
10. Spread batter evenly over the peaches in the pan.
11. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
12. Cool in pan on wire rack for 5 minutes. 
13. Invert on a plate and continue to cool.
14. Serve with ice cream if you desired, and enjoy.

Pineapple Angel Food Cake

 My thanks to Candace Summers for the recipe.  It was delicious and so easy.

• 1 box angel food cake mix
• 1 20 oz. can crushed pineapple in its own juice
• Cool Whip
• Fresh strawberries

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 glass pan with non stick spray.
3. Mix the angel food cake mix and the crushed pineapple in its own juice.  (Do not drain the pineapple.)
4. Pour into the glass pan.
5. Bake for 30 minutes at 350. 
6. Allow to cool.
7. Top with Cool Whip.
8. Garnish with strawberries.
9. Serve and enjoy.

Waldorf Red Velvet Cake

I’ve been cooking for over 40 years, but this is the first time that I ever made a cake from scratch.

Before starting cake, mix 1 c. cold milk a little at a time 5 T. all-purpose flour, stirring constantly. Cook until thick, stirring constantly. Refrigerate to cool for half an hour.

3/4 c. shortening

2-1/4 c. sugar

1 .3 oz. small individual bottle of red food coloring from the 4 color pack

3 eggs

3 T. cocoa

1-1/2 t. salt

1-1/2 t. vanilla

1-1/2 c. buttermilk

3-1/4 c. all-purpose flour

1-1/2 T. white vinegar

1-1/2 t. baking soda

Baker’s Joy

1. Cut shortening into sugar in a large mixing bowl. Stir until smooth.

2. Sift the rest of the dry ingredients together into a separate mixing bowl. Stir to mix dry ingredients.

3. Add the dry ingredient mixture to the shortening and sugar mixture a little at a time, stirring well between batches.

4. Stir the cooled cooked mixture into the dry ingredients.

5. Mix all other wet ingredients except the eggs together, then add to the mixture. Stir for 200 strokes.

6. Blend the eggs in the blender for one minute. Add the eggs to the mixture. Stir another 200 strokes.

7. Spray 2-9 inch silicone round cake pans with Baker’s Secret.

8. Pour half of the mixture into each pan.

9. Bake on the middle rack of a 350 degree preheated oven for 33 minutes.

10. Test with a knife to see if it comes out clean. If it does, remove cakes from the oven. If not, continue baking, but check every 2 minutes, using the clean knife test.

11. Once cakes are removed from the oven, cool exactly ten minutes.

12. Invert each cake onto rack to continue cooling.

13. When totally cooled, ice cake.

Icing for Waldorf Red Velvet Cake:

1 c. butter

3 c. powdered sugar

1 t. vanilla

14. Mix well while cake is cooling.

15. When completely cooled, on cake plate, place an approximately 12x12 inch piece of wax paper that has been cut into fourths, then reassembled.

16. Place one of the cakes on it. Ice the bottom layer.

17. Add the second layer and ice. Ice sides.

18. When icing has been completed, pull the waxed paper to reveal a cake on a clean surrounding area.

Cut, serve and enjoy.

Jim Beam Cake

1 cup chopped pecans or walnuts (optional)

1 (18.25 oz.) package of yellow cake mix

1 (3.75 oz.) package instant vanilla pudding mix

4 eggs

½ cup cold water

½ cup canola oil

½ cup Jim Beam (or rum)

1. Blend the 4 eggs in the blender for several minutes to make them fluffier while mixing the other ingredients.

2. In a mixing bowl, mix the other ingredients for two minutes.

3. Mix in the eggs.

4. Place the nuts if using them in a greased and floured bundt pan.

5. Pour mixture into the bundt pan.

6. Bake 325 degrees for 1 hour.

7. Cool 10 minutes in the pan.

8. Invert on a plate.

9. Poke holes in surface of cake with a toothpick.

9. Add glaze (see recipe below).

Glaze:

¼ lb. butter

¼ cup water

1 cup granulated sugar

½ cup Jim Beam (or rum)

1. Melt butter in saucepan.

2. Stir in water and sugar.

3. Boil 5 minutes, stirring constantly.

4. Stir in Jim Beam (or rum).

5. For extra goodness, make twice as much sauce, saving half the sauce for serving time.