Spicy Apple Cake


This moist and spicy cake with a creamy spice icing is a real keeper.

Cake:

½ cup butter or shortening
¾ cup lightly packed brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
½ cup milk
2 cups finely chopped apple

Icing:

¼ cup butter or shortening
2 cups sifted icing (confectioners) sugar
¼ tsp cinnamon
pinch nutmeg
¼ cup evaporated milk, light cream or milk


Cake: Cream butter, sugars, eggs and vanilla in large bowl on medium speed of electric mixer until light and fluffy. Add remaining ingredients except apple (sprinkle chopped apples with 1 tbsp of flour so that they don't sink to bottom of cake). Beat on low speed until blended, then on medium speed for 1 minute. Fold in apples. Spread evenly in greased 9-inch square cake pan. (Pan will be full.)

Bake at 350 F for 35-45 minutes, or until toothpick inserted in center comes out clean. Cool completely.

Icing: Beat all ingredients together until light and creamy, adding just enough milk to make a spreading consistency. Spread over top of cake.

Helpful Hint: Substitute rhubarb for the apple.

Jewish Apple Cake

Makes 1 cake


6-8 apples, peeled, cored, and sliced
2 teaspoons cinnamon
5 tablespoons sugar
3 cups flour
1 cup vegetable oil
1/4 cup orange juice
2.5 teaspoons vanilla
4 eggs
3 teaspoons baking powder
1 teaspoon salt
1/2 cup water (or less)


Preheat oven to 350. Place apple slices in a large bowl. Sprinkle with cinnamon and sugar and toss apples until evenly coated with mixture. Set aside. In a large bowl put remaining ingredients and beat these together until smooth. Pour half of the batter into a greased tube pan. Arrange half of the apple mixture over it. Pour remaining batter and top with the rest of the apple mixture

Almost As Good As Sex Cake


1 package (18 oz size)yellow cake mix (I use a homemade cake recipe)
1 can (14 oz. size) sweetened condensed milk
1 package (10 oz. size) frozen strawberry halves, in syrup, thawed
1 jar (19 oz. size) strawberry ice cream topping
1 carton (8 oz. size) cool whip
3/4 cup cocktail salted peanuts (optional)


Prepare cake mix according to package instructions and bake in 9x13 pan as directed on package. Cool.

Poke holes in cake with the handle of a wooden spoon. Pour milk evenly over cake and into holes.

Combine thawed strawberries and strawberry ice cream topping; mix well. Spoon evenly over cake and into holes. Spread whipped topping over the cake. Chop peanuts, if using, and sprinkle on top of whipped topping.

Chill 1 - 2 hours before serving. Cut into serving size squares.

Amaretto Cake


Cake

3/4 cup slivered almonds
1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup amaretto liqueur

Glaze

1/4 cup butter
1/2 cup granulated sugar
1/4 cup water
1/4 cup Amaretto

Preheat oven to 325 degrees F. Grease and flour 12-inch Bundt or tube pan. Sprinkle almonds over bottom of pan.

Combine cake mix, pudding, eggs, oil, water and liqueur. Beat 4 minutes on high speed until light and fluffy. Pour into pan and bake 1 hour. Cool slightly and remove from pan. Prick top of cake with skewer and spoon glaze over warm cake.

Glaze: Place butter, sugar and water in saucepan. Bring to boil. Boil 5 minutes, stirring constantly. Remove from heat, stir in liqueur. Pour over warm cake.

Strawberry-Pineapple Bundt Cake

2 tablespoons butter, melted
1/2 cup chopped nuts
1/2 cup flaked coconut
1 (13 ounce) can crushed pineapple
1 (18.25 ounce) box strawberry cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

Glaze
1 cup confectioners' sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Preheat oven to 350 degrees F. Generously grease and flour Bundt pan.

Mix butter, nuts and coconut; sprinkle in bottom of pan. Drain pineapple, reserve syrup and 1 tablespoon pineapple for glaze.

Blend cake mix, water, oil and eggs at low speed until moistened. Beat at high speed for 4 minutes. Pour 1/2 of batter on top of nut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.

When cooled completely top with glaze.

Glaze: Mix all ingredients to reach proper glaze consistency.