15 Feb 07
Below I enclosed a cake that I enjoy making once in a blue moon! This cake for me has always been such a favorite for everyone I bake this for. I know each time I make this cake that everyone who eats it can't get enough of it. I find when I make it.. That it not only looks great but it's so delicious as well! It's rather easy to make I find & I do it a lot differently compared to a lot of people.. I find the way I make it to be so much more convenient.. And it still tastes just as great as anyone else's! If you end up trying this recipe I hope you enjoy it! Thanks for allowing me to share! xx "Pineapple Upside-Down Cake." Ingredients are as follows: - 1 cup of packed brown sugar - 1/4 of a cup of butter/margarine - 1 jar (6 ounces) of maraschino cherries (without the stems, & drained also) - 1 can (20 ounce) jar of pineapple slices in juice, drained. With the juice reserved on the side - 1 box of super moist yellow cake mix (check the amount of vegetable oil & eggs called for on cake mix box) Directions are as follows: - Firstly preheat the oven to 350 degrees F. (Or 325 degrees F for a dark or nonstick pan.) - Then in a 13x9 inch pan , melt the butter in the oven. - Then sprinkle the brown sugar evenly over the butter. - Next arrange the pineapple slices on the brown sugar. Then place the cherry's in the center of each pineapple slice. Make sure to arrange the remaining cherries around the slices. And then press gently in to the brown sugar. - Then add enough water to reserve the pineapple juice to measure 1 1/4 cups. - Then make the cake batter just as directed on the box. But substitute the pineapple juice mixture for the water. Then pour the batter over top of the pineapple & cherries. - Then bake all of this for 40 to 45 minutes. (Or 42 - 48 minutes for dark or nonstick pans). Or at least until the tooth pick inserted in the center ends up coming out clean. - Afterwards make sure to immediately run a knife you may have around the side of the pan. This helps to loosen the cake. - Then place the place the serving plate upside down on to the pan. Then turn the plate & pan over. Leave the pan over the cake for five minutes so that the brown sugar topping can drizzle all over the cake. Then remove the pan. - Allow this to cool for 30 minutes then serve warm or even cool. And store covered in refrigerator afterwards! ENJOY!
• United States
1 Feb 07
HOT MILK SPONGE CAKE Ingredients: 1 stick of butter or margarine 1 cup milk 2 cups flour (any kind) 1 1/2 cup sugar 3 eggs 1 1/2 teas baking powder 1 1/2 teas vanilla In microwave or saucepan on stove, heat milk and butter until melted, DO NOT SCALD. Set aside. In large bowl, mix the remaining ingredients well and slowly add the warm milk mixture while beating (electric hand mixer preferred on medium speed) until most of the lumps are gone. There may be some lumps leftover. Bake in well-greased loaf, bundy=t, tube or cake pans for about one hour at 350 F degrees. Do NOT open oven to check on cake before 45 minutes have passed to avoid center drop. Depending on where you live, you may need additional baking time. Cool or if eating warm, wait about 20 minutes before cutting into. You can frost, decorate, add fruit toppings or ice cream, sprinkle confectioner's sugar on it or eat plain. I like it plain and warm with a glass of milk!
• United States
24 Jan 07
Lemony Garbanzo Bean Cake I 2 C canned chick-peas, drained and rinsed, any loose skins discarded Equivalent of 4 eggs 1 C. Sugar 1/2 t baking powder Grated zest of 1 lemon Juice of 1 lemon Confectioners sugar place drained beans in the work bowl of a food processor and puree. Add the eggs, sugar, baking powder, and lemon zest to the puree, and pulse processor a few times just to combine ingredients well. Preheat oven to 350. Pam a 9" cake pan. Cut a round of wax paper to fit bottom of pan, place in bottom, and spray top of paper. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set on wire rack to cool for 15 minutes, then remove cake from pan and allow to cool to room temp. Before serving, squeeze lemon juice over cake, and sprinkle generously with confectioners sugar.
• United States
24 Jan 07
I'll be glad to share one with you.... Easy Fruit & Streusel Cake 2 large cans of your favorite fruit...drained 1 cup sugar 1/2 cup sifted all purpose flour 1/2 cup butter softened 1 1/2 teaspoon cinnamon Grease baking dish....pour in fruit and set aside. Place all the dry ingredients in a bowl...mix well. Add butter and with pastry cutter mix until you have coarse crumbs. Spread crumbs over the fruit. Bake @ 375 F. for 25-30 min. or until topping is golden brown. Can be seved warm or chilled.