The best cake recipe?

mine is a reg white cake but the filling and icing is what makes it so delicious.





the filling is raisins, pecans, cocunut and dried fruit ground to fine then lots of cinnamon and a little sugar. ( put a half cup to the side and don' touch till the end )





4 or more eggs yolks with some cream stirred constantly in a pot heated on low for about 15 minutes...once thick you stir in vanilla and then the fruit mixture. ( this is a really thick custard you can do your own but make sure it is really thick)





this goes between the layers...at least two but i like to do three layers.





now put a good white icing, I make my own with the egg whites but you can make any kind as long as it is really white and marshmellowy tasting.





Now sprinkle the remaining dry fruit mixture on top.





delicious cake...best ever made





but I am open to other cakes....please let me know your favorite that no one else has heard of.





I like different...not just chocolate and stuff like that.The best cake recipe?
I doubt if this recipe is a secret, but it it one of my favorites!





Hummingbird Cake





Cake:


3 cups all-purpose flour


2 cups granulated sugar


1 tsp. baking soda


1 tsp. ground cinnamon


1/2 tsp. salt


2 cups chopped ripe bananas


1 cup drained crushed pineapple


1 cup vegetable oil


2 large eggs, beaten


1 1/2 tsp. vanilla extract


1 cup (4 ounces) finely chopped pecans





Icing:


8 ounces cream cheese, at room temperature


1/2 cup (1 stick) butter, at room temperature


1 pound confectioners' sugar (about 4 1/2 cups sifted)


1 tsp. vanilla extract





To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9'; round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)





Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.





Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.





To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.





Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.The best cake recipe?
omg that cake u said sounds soooo delicous!


my favorite cake, is my moms cupcakes.


Its white cake with raspberry filling and creme cheese icing on top with rainbow sprinkles! hehe


i love it.....yummy!
Honestly? The Chef that taught me everything I know about cooking told me, '; the best cake you can make is out of the box!'; Everything is premeasured for you...and its practically fool-proof You can add a teaspoon of your favorite flavor extract (i like vanilla) to the mix if you wish :-)





for a great icing I recommend butercream


4 C of powdered sugar


1C shortening


1 T Vanilla Extract


1 t lemon juice


2-5 finely chopped marchino cherries (optional)


few drops of food coloring if desired


Mix with electric mixer for 5 minutes. It will look gross at first, but comes together nicely at the end.
variety sponge cake





Categories


Passover


Yield


1 Servings





Measure Ingredient


7 Eggs, separated


1 cup Sugar


½ Lemon , juice of


½ cup Potato starch


¼ cup Cake meal


n a large mixing bowl beat the egg yolks until light. Add the sugar and lemon juice and continue beating until very fluffy. Combine the dry ingredients and stirr into the batter. In a separate mixing bowl beat the egg whites until stiff. Fold them into the egg batter. Bake in an ungreased 10 inch tube pan in a preheated 300 degree F oven for 30 minutes. Increase the temperature to 325 degrees F and bake for an additional 15 minutes. Invert to cool Variations: Carrot Cake -- Fold 1 cup of grated carrots and 1/2 cup chopped walnuts into the batter before folding in the stiffly beaten egg whites. Chocolate Chip Cake -- Fold 2 ozs grated or finley chopped bittersweet chocolate into the batter before folding in the egg whites. Marble Cake -- Pour 2/3 of the batter into the pan. Add 1- 2 tbs of unsweetened cocoa into the remaining batter. Cut the cocoa to blend. Using a tablespoon, evenly distribute the chocolate batter over the white batter. Cut through the batter several times with a spatula or knife to create the marble effect. Mocha Cake -- Add 3 tbs of instant coffee or 2 tbs instant coffee and 1 tbs unsweetened cocoa to the dry ingredients. Date-Nute Cake -- Add 2 cups finely cut dates, 1/2 chopped nuts and 1 tsp cinnamon to the batter before folding in the egg whites. Strawberry Shortcake -- Split the sponge cake in half. Spread sweetened whipped cream and slice strawberries on the bottom half. Place the second half of the cake on top. Top with whipped cream and whole berries.
Chocolate Orange Cake





This is a common cake, often made with chocolate and lemon or chocolate and vanilla, instead of orange. Will make 8-10 slices.


Ingredients


• 175 gm. butter or margarine, at room temperature


• 75 gm. soft brown or caster sugar


• 60 ml. good honey


• 3 standard eggs, separated


• 175. gm Self-raising flour





• 3 tbs. or 45 ml. milk


• 25 gm. cocoa powder


• Grated rind of 1/2 orange


• A few drops of orange colouring


• A sieve to sift the flour and cocoa powder


• A 1 litre loaf tin


• For soaking:


• 2 tbs. orange juice


• 15-20 ml. honey


Instructions


1. Line the tin with a greased paper, with 2-3 inch overhanging on each side. This will enable you to lift the cake out of the tin with ease.


2. Beat egg white until stiff and keep aside.


3. Place margarine, sugar and honey in a large bowl and cream until light and fluffy. Electric beater is good for this.


4. Add egg yolks and beat them in.


5. Sift the flour on top, add milk and fold these in on low speed of beater or by hand. It should be of dropping consistency.


6. Take out half of this mix in another bowl.


7. To one half, add sifted cocoa powder and fold it in. To the other half, add orange colour and orange rind and fold them in.


8. Now add one half of beaten egg whites to each mix and fold it in.


9. Spread the mix into the tin in alternate layers. Make a little depression along the centre of the cake.


10. Bake in a preheated oven at 170º C or 350º F or Gas mark 4, for 50 minutes. Oven performances vary, so check by inserting a skewer into the cake. It should come out clean.


11. Remove from oven.


12. Heat honey and orange juice in a microwave for 1 minute. Make a few holes in the cake using a skewer and drizzle the juice-honey mix into these holes and into any cracks in the cake. Leave for a few minutes to soak.


13. Lift out of the tin onto a wire wrack and allow to cool completely. Eat fresh or store in a cake tin.
Chocolate Sybil Cake





Cake:


1/2 cup (1 stick) butter, softened


1 cup sugar


4 eggs


1 cup all-purpose flour


1 teaspoon baking powder


1/8 teaspoon salt


1 teaspoon pure vanilla extract


1 (16-ounce) can chocolate syrup (recommended: Hershey's)


Frosting:


1/2 cup (1 stick) butter


1/2 cup semisweet chocolate chips


1 cup sugar


1/3 cup evaporated milk


1 teaspoon pure vanilla extract


1/2 cup chopped pecans or walnuts








Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.


For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.





For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake


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Pecan Pie Cheesecake





1 (2-pound, 4-ounce) package frozen pecan pie


2 cups graham cracker crumbs


1/2 cup granulated sugar


1/2 cup butter, melted


1/4 tsp Cinnamon


2 (8-oz) packages Cream Cheese, softened


2 large eggs


2/3 cup sour cream


1/2 cup half-and-half


1 tsn vanilla extract


1 cup Confectioners Sugar


1 Tbsp. all-purpose flour


19 pecan halves





Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.


Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.





Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.





Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.





Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.


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Chocolate Raspberry Cheesecake





1 1/2 cups Creme-filled Cookie Crumbs *


32 ounces Cream Cheese -- Softened


3 Large Eggs


1 teaspoon Vanilla


1/3 cup Strained Raspberry Preserves


1/4 cup Whipping Cream


2 tablespoons Margarine -- Melted


1 1/4 cups Sugar


1 cup Sour Cream


6 ounces Semi-sweet Chocolate Chips**


6 ounces Semi-sweet Chocolate Chips


Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .


Combine crumbs and margarine; press onto bottom of 9-inch springform pan.


Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.


Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.


Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.


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Tropical Cheesecake








Crust


1 cup of graham crumbs


1/2 cup gingersnap crumbs


5 Tbsp melted butter


Filling


1 lb cream cheese softened to room temperature


1 cup sour cream


1 cup sugar


2 large bananas


3/4 tsp cinnamon


1/4 tsp ground clove


4 slightly beaten eggs


1/3 cup coconut cream


1/2 cup pureed fruit (apple, apricot, etc...)





Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom


of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix


well. Push a little of the crumb mixture up the sides of the pan and make


a crust on the bottom with the remaining crumbs To make the filling Mix 1


lb cream cheese softened to room temperature with 1 cup sour cream Slowly


add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp


ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut


cream Add 1/2 cup pureed fruit (apple, apricot, etc...) Put the filling


into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes


Let cool and remove from pan


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Coconut Cheesecake





1 1/2 cups graham cracker crumbs


3 cups sweetened shredded coconut -- toasted


1 tablespoon fresh squeezed lemon juice


2 pounds cream cheese -- room temperature


4 large eggs


3/4 cup sugar


1/3 cup unsalted butter melted


15 ounces cream of coconut - -- (1 can)


(such as Coco Lopez)


1 cup whipping cream


1 teaspoon vanilla extract


1 lemon -- juice of





Preheat oven to 325F. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil.





Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.





Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust.





Bake until puffed and set in center, about 1 hour 25 minutes.





Transfer to rack and cool completely.





Cover and refrigerate overnight.





Cut around pan sides to loosen cake.





Remove pan sides. Sprinkle remaining coconut around edge of cake.


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Raspberry Mousse Cheesecake








1 prepared 9-inch chocolate crumb crust





Filling


1 pound cream cheese, softened


1/2 cup granulated sugar


2 eggs


1/2 teaspoon vanilla extract





Raspberry Mousse


1 1/2 teaspoons gelatin


1 1/2 tablespoons cold water


1/2 cup raspberry preserves


2 tablespoons granulated sugar


1 cup heavy whipping cream





For the Filling: Preheat oven to 325 degrees F.





Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.





Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.





For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute.





Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.





Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping.





Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving.





To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.























Turtle Cheesecake





Ingredients:





1 3/4 cups chocolate graham cracker crumbs


1/3 cup butter or margarine, melted


3 pkgs. (8 oz. each) cream cheese, softened


1 can (14 oz.) CARNATION Sweetened Condensed Milk


1/2 cup granulated sugar


3 large eggs


3 tablespoons lime juice


1 tablespoon vanilla extract


1 1/2 cups (9 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels


2 tablespoons Chocolate Flavor NESTLÉ NESQUIK Calcium Fortified Syrup


2 tablespoons caramel syrup or ice cream topping


1/2 cup coarsely chopped pecans


1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels








Directions:


PREHEAT oven to 300° F. Grease 9-inch springform pan.





FOR CRUST:


COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.





FOR FILLING:


BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.





MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.





BAKE for 70 to 75 m
I made this cake for my mother's birthday, and she's a carrot cake connisseur (sp?). She said she thought this was the best carrot cake she had ever eaten. It's THAT good!








Carrot and Pineapple Cake





For the cake:


2 cups granulated sugar


1 1/3 cups vegetable oil


3 extra-large eggs, room temp


1 tsp pure vanilla extract


2½ cups plus 1 Tbsp. all-purpose flour, divided


2 tsp ground cinnamon


2 tsp baking soda


1½ tsp kosher salt


1 cup raisins


1 cup chopped walnuts


1 pound carrots, grated


½ cup diced fresh pineapple





For the frosting:


3/4 pound cream cheese, at room temperature


½ pound unsalted butter, at room temperature


1 tsp pure vanilla extract


1 pound confectioners' sugar, sifted





For the decoration:


½ cup diced fresh pineapple





Preheat the oven to 350ºF. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.





For the cake:


Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.





Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.





Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.





For the frosting:


Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.





Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.





--Ina Garten, “Barefoot Contessa At Home” cookbook


--------------------------------------…





And this one was so good, it won a million dollars! Every time I've ever made it I get tons of compliments and plenty of oohs and aaahs!





CHOCOLATE PRALINE LAYER CAKE





• 1/2 cup butter


• 1/4 cup whipping cream


• 1 cup brown sugar


• 3/4 cup chopped pecans


• 1 pkg. Devil’s food cake mix


•1 1/4 cup water


• 1/3 cup oil


• 3 eggs


• 1 3/4 cup whipping cream


• 1/4 cup powdered sugar


• 1/4 tsp vanilla


• toasted pecans, choc curls for garnish





Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.





BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.





TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.





ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.





--1988 Pillsbury Bake-Off Winner


Photo: http://www.pillsbury.com/Recipes/ShowRec…
Lemon Cake with Lemon Filling and Lemon Butter Frosting


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1/2 cup butter


1 1/4 cups white sugar


3 eggs


1 teaspoon vanilla extract


1 cup milk





1 tablespoon grated lemon zest


1/2 cup fresh lemon juice


1 tablespoon cornstarch


6 tablespoons butter


3/4 cup white sugar


4 egg yolks, beaten





4 cups confectioners' sugar


1/2 cup butter, softened


2 tablespoons fresh lemon juice


1 teaspoon grated lemon zest


2 tablespoons milk





Preheat oven to 350 degrees F (175 degrees C).





Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.





In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.





Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.





Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.





Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.





To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).





Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature.





Refrigerate 3 hours.





To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.





To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Here are a few that are awsome! All tried %26amp; true recipes. I hope you enjoy!!!





Raisin Cake





INGREDIENTS


3 cups all-purpose flour


2 cups white sugar


1 cup mayonnaise


1/3 cup milk


2 eggs


2 teaspoons baking soda


12 teaspoons ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon salt


1/2 teaspoon ground cloves


3 cups apple - peeled, cored, and chopped


1 cup raisins


1 cup coarsely chopped walnuts


2 cups heavy cream


1/2 cup confectioners' sugar








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.


In large bowl with mixer at low speed, beat together flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves, scraping bowl frequently, for 2 minutes. Batter will be thick. Sir in the chopped apples, raisins and walnuts.


Spread batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove and cool on wire racks.


In a large bowl, whip the cream and confectioners' sugar until stiff peaks form. Fill and frost the cake.














Apple Harvest Pound Cake with Caramel Glaze





INGREDIENTS


1 1/2 cups white sugar


1 1/2 cups vegetable oil


2 teaspoons vanilla extract


3 eggs


3 cups all-purpose flour


1 teaspoon baking soda


2 teaspoon ground cinnamon


1 teaspoon salt


2 medium Granny Smith apples - peeled, cored and chopped


1 cup chopped walnuts


1/2 cup butter or margarine


2 teaspoons milk


1/2 cup brown sugar





DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.


In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.


Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.


Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.











Cherry Spice Cake





INGREDIENTS


1 1/2 cups canned cherry pie filling


1/2 cup butter, softened


2 cups white sugar


2 eggs


2 1/2 cups all-purpose flour


1 1/2 teaspoons baking soda


1 1/2 teaspoons ground nutmeg


1 teaspoon ground cinnamon


1/2 teaspoon ground cloves


1/2 teaspoon ground allspice


2 (8 ounce) packages cream cheese, softened


1 cup butter, softened


3 tablespoons milk


1 tablespoon vanilla extract


8 cups sifted confectioners' sugar





DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.


In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.


Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.


To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.








Glazed Lemon Supreme Pound Cake








INGREDIENTS


1 (18.25 ounce) package lemon cake mix


1 (3 ounce) package lemon flavored gelatin mix


1 teaspoon lemon extract


3/4 cup apricot nectar


4 eggs


1/2 cup vegetable oil


1/4 cup lemon juice


1 1/2 cups confectioners' sugar





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.


In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.


While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.