Reader Recipes

Dessert is a Piece of Cake!

 

Cooking Tip: How to Store a Cake

Whether you’re simply saving your cake to serve later in the day or you’re saving the leftovers for tomorrow, storing it right will keep it fresh, tasty, and looking good. Store one-layer cakes in their baking pans, tightly covered. Store multilayer cakes in a cake-saver or under a large inverted bowl. If the cake has a fluffy or cooked frosting, insert a teaspoon handle under the edge of the cover to prevent an airtight seal and moisture buildup. Cakes with whipped cream frostings should be stored in the refrigerator. Unfrosted cakes can be frozen for up to 4 months if well wrapped in plastic. Thaw in their wrappers at room temperature. Frosted cakes should be frozen unwrapped until the frosting hardens, and then wrapped and sealed; freeze for up to 2 months. To thaw, remove the wrapping and thaw at room temperature or in the refrigerator. Cakes with fruit or custard fillings do not freeze well because they become soggy when thawed. For tips on frosting like a pro, visit www.familytime.com/Showarticle.aspx?Articleid=505&Ci=0. For tips on baking with sugar substitutes, check out www.wilton.com/blog/index.php/baking-alternatives-sugar-substitutes.

LEMON POPPY-SEED CAKE

From A.S. Anderson of Beaverdam

INGREDIENTS:

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1 box lemon cake mix

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1 box lemon instant pudding mix

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1⁄2 cup oil

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4 eggs

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1⁄4 cup poppy seeds

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1 cup water

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1 t lemon extract

DIRECTIONS: Mix together the first 2 ingredients. Add the remaining ingredients. Pour mixture into a sprayed Bundt pan. Bake at 350° for 40-45 minutes or until done. 

IRISH CREAM CHEESECAKE

From Mary Jane Knight of Arlington

INGREDIENTS:

Crust:

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1 cup graham cracker crumbs

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1 cup finely chopped pecans

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1⁄4 cup sugar

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1⁄4 cup butter or Parkay margarine (melted)

Directions: Combine crust ingredients; press mixture onto bottom and 2 inches up the sides of a 9-inch springform pan. Chill. 

Filling:

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3 (8-oz). pkgs. Philadelphia brand cream cheese (softened)

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3⁄4 cup sugar

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3 eggs

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1⁄3 cup Irish cream liqueur

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3 oz. Baker’s white chocolate squares (melted)

Directions: In a large bowl, using an electric mixer, beat cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in liqueur and white chocolate. Pour into 9-inch springform pan. Bake at 350° for 50 minutes or until the center sets. Remove from oven and run knife around sides of pan to prevent cracking. Cool.

Topping:

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1 cup sour cream

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3 T confectioner’s sugar

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1 T Irish cream liqueur

Directions: Combine topping ingredients and spread over cheesecake, just before serving. Garnish as desired.

PINEAPPLE DUMP CAKE

From Ronnie Lewis of Spotsylvania

INGREDIENTS:

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2 (20-oz.) cans crushed pineapple (drain one of them)

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1 box yellow or white cake mix

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1 stick butter, cut in small pieces

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1⁄2 t cinnamon

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1 cup of any kind of nuts

DIRECTIONS: Preheat oven at 350°. Spray a 13x9-inch dish. Spread pineapple on the bottom. Sprinkle dry cake mix over pineapple; dot with butter. Sprinkle cinnamon and nuts over mixture. Bake for 40 or 45 minutes until fruit is bubbly. Good with ice cream or whipped cream.

KENTUCKY RAISIN CAKE

From Andrena Seawood of Heathsville

INGREDIENTS:

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1 cup raisins

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1 T orange zest

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1⁄2 cup bourbon

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18.25-oz. box yellow cake mix

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3.4-oz. box vanilla instant pudding

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1 cup evaporated milk

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4 large eggs

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1 stick melted butter

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1 t McCormick Vanilla Butter & Nut flavoring

Glaze:

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1⁄2 stick of butter

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1⁄2 cup brown sugar

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1⁄2 cup bourbon

DIRECTIONS: Preheat oven to 350°. Grease and flour a 12-cup Bundt pan. In a pan, heat raisins, orange zest and bourbon until warm — do not boil — and set aside. Mix all cake ingredients together until thick and smooth. Spoon in raisin mixture; fold into batter. Pour mixture into Bundt pan. Bake for 45-50 minutes or until golden and springs back. For the glaze, combine all ingredients in a saucepan and boil for 3 minutes over medium heat. Spoon the glaze over the cake and down the sides. Cool completely before slicing.

EASY CARROT CAKE

From Carolyn Clark of Waynesboro

INGREDIENTS:

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2 cups sugar

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11⁄2 cups oil

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4 eggs

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21⁄4 cups flour, sifted

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2 t baking soda

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1 t salt

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1⁄4 t nutmeg

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2 t cinnamon

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2 (7.5-oz.) jars junior baby food carrots

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1 cup raisins or nuts, or a combination of both

Cream Cheese Frosting:

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4 T margarine, softened

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3 oz. cream cheese, softened

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1 t vanilla

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1⁄2 t salt

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2⁄3 lb. confectioner’s sugar (enough to make frosting firm)

DIRECTIONS: Blend sugar and oil; add eggs. Sift dry ingredients. Blend together and add carrots and raisins. Grease a 9x13-inch pan and dust with confectioner’s sugar. Pour batter into pan. Bake at 325° for 1 hour. Cool completely. For the frosting, blend all ingredients together.

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