Cakes and Desserts

Apple Pie Cake, by Joan Ryshavy
Backpacker's Apple Dumpling Dessert, by Mary Brauer
Black Magic Cake, by Jeanie Westnedge
Carrot Zucchini Cake, by Carolyn York
Chocolate Zucchini Cake, by Karen Day
Dried Fruit Cake, by Noreen Breeding
Easy Huckleberry Cake, by Susan Pringle
Easy Pound Cake, by Cathy Weeden
Five Minute Chocolate Mug Cake, by Jeanie Westnedge
Fruit Tart ala Nina, by Nina Alexander
Lemon Almond Pound Cake, by Anne Banks
Mixed Berry Cobbler, by Karen Day
Peanutty Chocolate Banana Bread, by Jeanie Westnedge
Pear Cornmeal Crunch Cake, by Patti Steinmuller
Rhubarb Cake, by Carolyn York
Rhubarb Dumplings, by Carolyn York
Sesame Pound Cake, by Kerry Reif

Back to recipes


Apple Pie Cake
by Joan Ryshavy

Ingredients

1/4 C oil
1 C sugar
1 C flour (I use 1/2 whole wheat)
1 tsp each: soda, cinnamon, nutmeg
1 tsp vanilla

2 Tblsp hot water
1 C walnuts (I use pecans)
Salt
3-4 C apples (I dice, Karen slices)

Directions
Mix all ingredients together, put in 9 X 9 pan sprayed w/Pam, and bake at 350 degrees for about 35 - 45 min or until it seems done.

(submitted by Carolyn York)

 


Backpacker's Apple Dumpling Dessert
by Mary Brauer

2-1/4 c. water
1 c. biscuit mix
1 c. dried apples
Mixture of 1/2 c. sugar, 1/4 tsp. salt, 1/2 tsp. cinnamon
2 tbsp. butter

Directions

Cover apples with 2 c. water and soak 1 hour. Bring to boil, then simmer, covered, while making dough. Add 1/4 c. water to biscuit mix and form into 1 pc of dough. Add sugar, salt, cinnamon mix and butter to apples. Spread dough over apples and simmer, covered for 15-20 minutes. Serves 6. (I've cooked this on an MSR stove successfully).


Black Magic Cake
by Jeanie Westnedge

1 cup butter or margarine, cut up
3/4 cup chocolate syrup
8 large Milky Way bars (I don't know why Snickers wouldn't work!)
2 cups sugar
1 cup buttermilk

1 tsp. vanilla
2-1/2 cups flour
3/4 cup unsweetened cocoa
3/4 tsp. salt
1/2 tsp. baking soda

Directions

1. Preheat oven to 325°. Grease 12-cup bundt pan.

2. In 4-quart microwave-safe bowl, combine butter, syrup, and candy bars. Heat 5 to 5-1/2 minutes on medium, whisking once. Whisk until smooth.

3. Whisk in sugar, then buttermilk, vanilla and eggs. Stir in flour, cocoa, salt and soda.

4. Pour batter into pan. Bake 1 hour and 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 min. Loosen cake from pan and invert onto rack to cool.


Carrot Zucchini Cake
by Carolyn York

2 cups whole wheat flour
1 cup white flour
2 cups sugar
1-1/2 cups chopped walnuts or pecans
1-1/2 tsp. cinnamon
1 tsp. each:
    baking powder
    baking soda
1/2 tsp. salt
2 eight-oz. cans crushed pineapple

1 cup each:
    shredded carrots
    shredded zucchini
    oil
2 eggbeaters and 2 eggs (or 4 eggs)
2 tsp. vanilla

Glaze:
1 cup powdered sugar,
2 tbsp. pineapple juice.
Beat until smooth.

Directions

Mix flour, sugar, nuts, cinnamon, BP, soda and salt. Drain pineapple, saving juice for glaze. Beat pineapple, carrots, zucchini, oil, eggs and vanilla. Add to flour mixture, stirring until evenly moistened. Spoon batter into well greased 10 inch or 12 cup plain or decorative tube pan (or two 9-inch loaf pans). Bake at 350° until pick comes out clean (about an hour in tube pan, 40+ minutes in loaf pans). Cool 15 minutes, loosen and invert tube pans. (Leave in loaf pans.) Drizzle with glaze.

Adapted from a recipe in the Sept. 1984 Sunset Magazine.


Chocolate Zucchini Cake
by Karen Day

   1/2 cup margerine
   1/2 cup oil
   1-3/4 cup sugar
Cream together. Add
   2 eggs
   1tsp. vanilla
   1/2 cup buttermilk
Mix well. Add
   1 tsp. baking soda
   2-1/2 cups flour
   5 tbsp. cocoa>

   1 tsp. salt
   1/2 tsp. baking powder
   1/2 tsp. cinnamon
Mix well. Add
   3-4 cups shredded zucchini
Beat together. Pour into oiled 8-1/2 x 11 glass baking dish. Sprinkle
   1 cup chocolate chips
on top and lightly press in.

Bake at 325° 40-45 minutes or longer.

This is a basic recipe. I have made it substituting rhubarb (part chopped fine and part sauce), adding 1/4 cup sugar to rhubarb, baked in bundt or angel food pan, baked longer, drizzled chocolate glaze or thin frosting over. Also, I have used sweetened cherries or grated apples. Whatever your creativity imagines. This can be baked in 2 loaf pans for 40-45 minutes


Dried Fruit Cake
by Noreen Breeding

4 c. chopped dried fruit (California apricots, dates, raisins, prunes, cranberries, etc.)
1 c. almonds
1 c. chopped walnuts
1 c. whole wheat pastry flour
1/4 c. oat bran
1/2 t. baking powder
3/4 c. orange juice
3 eggs
1/2 t. vanilla

Mix chopped fruit with orange juice and let stand. Mix together flour, oat bran, and baking powder. Beat eggs with vanilla.

Blend nuts and flour mixture into fruit. Add egg mixture and stir together well. Press into pan.

5 X 9 loaf pan, well greased 325° 60-75 minutes for glass pan, 75 - 90 minutes for metal pan.


Easy Huckleberry (or Blueberry) Cake
by Susan Pringle

Ingredients

1/3 cup butter or margarine
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 egg
1 3/4 cups sifted all-purpose flour

2 teaspoons baking powder
1/4 teaspoon each salt, nutmeg & cinnamon
3/4 cup milk
1 teaspoon grated lemon peel
1 10 oz pkg frozen blueberries, thawed, or 1 cup fresh berries

Directions
In the large bowl of your electric mixer, cream together butter & both kinds of sugar until light & fluffy. Add the egg & beat well. Sift flour again with baking powder, salt, nutmet and cinnamon. Add to creamed mixture alternately with milk, mixing until well blended. Stir in lemon peel. Add berries; fold in carefully to distribute evenly through batter. Turn into a well-buttered baking pan (9 " square). Bake at 350 for 45 min.

Lemon Butter Frosting
2 cups sifted powdered sugar
3 tablespoons lemon juice
1/4 cup soft butter
few grains salt

Cream together butter and 1 cup powdered sugar. Add lemon juice, salt, and remaining 1 cup powdered sugar; beat until creamy.

 


Easy Pound Cake
by Cathy Weeden

Ingredients:
3 cups flour
1/2 tsp. soda
1 tsp. salt
4 eggs


2 cups sugar
1/2 tsp. baking powder
1 cup butter
2 tsp. vanilla extract

Directions

Dump all ingredients in large bowl. Cut butter into chunks. Do not cream, do not sift dry ingredients together—just dump it all in the bowl and mix at medium high speed for 2 minutes or until all ingredients are moistened. Mixture will be very thick. Then add 1 cup buttermilk and mix 3 minutes more. Pour into greased and floured tube pan or loaf pans. Bake 55 to 65 minutes (tube pan) or 25-30 minutes (loaf pans) at 325° or until cake springs back when pressed.

For chocolate pound cake, add 1/2 cup cocoa and 1/2 cup sugar before adding buttermilk.

Taken from "Simply Recipes" on the Web: www.simply-recipes.com/easy_pound_cake.htm


Five Minute Chocolate Mug Cake
by Jeanie Westnedge

Ingredients

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4  tablespoons sugar
2  tablespoons baking cocoa
1  egg
3  tablespoons milk
3  tablespoons oil
3  tablespoons chocolate chips  (optional)
Small splash of vanilla

 

Directions

Add dry  ingredients to mug, and mix well .  Add the egg and mix thoroughly.
Pour in  the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3  minutes at 1000 watts. The cake will rise over the top of the mug, but don't be  alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve  2 if you want to share!)

And why is this the most dangerous cake recipe in the world?  Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


Fruit Tart a la Nina
by Nina Alexander

Crust:
zest of either 2 oranges or 2 lemons
2 cups flour
1 stick butter (1/4 lb)
3 egg yolks
salt
1 Tbs ice water

Grate orange, make crust in cuisinart (or by hand), make into a ball and refrigerate 1 hour. Roll out and put in tart pan with removable bottom and prick with fork. Bake 15 minutes at 350. (Hint...I found it easiest to use the bottom of the pan to slip under the pastry and then plop that into the part of the pan that is the sides.)

Frangipani Layer:
3 egg whites
1/4 cup sugar
1 cup ground almonds

Mix together with a fork and spread over the baked crust. Bake 15 to 20 minutes or until knife comes out clean.


Fruit Topping:
Arrange your choice of fruits beautifully on the top and pour heated jam of your choice on top of that for a glaze. I used sliced peaches, raspberries and blueberries with raspberry jam. It was fab!!


Lemon Almond Pound Cake
by Anne Banks

Ingredients

1/2 box cake mix
1/2 of a four-serving packet of vanilla pudding
1/4 C lemon juice combined with 1/4 C water
3 T salad oil

1/2 t almond extract
1 t nutmeg
1/2 C sliced almonds, chopped coarsely
1/4 C chopped dates

Directions
1 box of yellow cake mix (I used Duncan Hines), made according to directions on the side for pound cake--I used just half the box for one loaf pan, so the amounts correspond to half the recipe shown on the box. The almond extract, almonds, nutmeg, and date amounts are approximate--adjust to taste or what you've got on hand.

Mix everything together except the almonds and dates and beat on medium speed for about 2 minutes. Fold in the almonds and dates. Pour into greased and floured loaf pan and bake at 350 for about 40 minutes. Spread a few more sliced almonds on the top and glaze with 1 C powdered sugar mixed with 1 T lemon juice and 2 T brandy or other liqueur (or more lemon juice). It can be glazed while still warm-good if you're in a hurry!

 


Mixed Berry Cobbler
by Karen Day

Dough
Zest of 1 med lemon or a few shakes of purchased orange peel
3 T. sugar
1-1/2 c cake flour
salt
2 t. baking powder
4 T. unsalted (or salted) butter, chilled, cubed
4 T. (1/4 c.) vegetable shortening, like canola
1/3 c. milk

Grate or shake zest into a food processor fitted with metal blade. Add sugar, flour, 1/8 t. salt, baking powder, butter, and shortening. Process until butter and shortening disappear. Pulse in milk only until dough begins to clump. Gather dough in ball on floured piece of wax paper and wrap up. Chill in refrigerator at least 20 minutes. Generously butter 8 or 9 inch non-reactive baking dish. Adjust oven rack to lowest position. Heat oven to 350.

Filling
2 pints (4 c) fresh berries or fruit EX. 1pint blueberries, 1/2 pt strawberries, 1/2 pt raspberries
2 T. cornstarch
1T lemon juice
1/2 c. sugar
flour

Rinse, hull, cut or prepare fruit of choice, in whatever combinations you desire., such as peaches and blueberries, strawberries, plums, rhubarb etc. Place in mixing bowl. On the waxed paper, push dough with fingers to shape of baking dish. Quickly dissolve cornstarch in 3 T. cold water, stir in lemon juice (if using), and sugar. Pour into bowl with fruit .Mix well, then transfer into baking dish. Lift dough by wax paper and lay over filling in dish, slowly removing paper. Adjust dough and make edges. Bake until crust is golden, about 30-35 min. Cool on rack. Serve warm or room temperature. Do not refrigerate. Hint: adjust sugar to fruit.


Peanutty Chocolate Banana Bread
by Jeanie Westnedge

Ingredients
2 cups flour
1/3 cup milk
1 cup sugar
1/3 cup peanut butter
1 tbsp. baking powder

3 tbsp. vegetable oil
1/2 tsp. salt
1 egg
1 cup mashed ripe banana
1 cup milk chocolate chips, divided
1/3 cup peanuts, chopped

Directions

Set oven to 350. Spray bottom of loaf pan.

Combine flour, sugar, baking powder & salt in large bowl. Combine bananas, milk, peanut butter, oil & egg in another bowl. Add to dry ingredients, mixing just until moistened. Stir in 3/4 cup of choc chips, and spoon into pan. Sprinkle chopped peanuts and remaining 1/4 cup choc chips evenly over batter.

Bake 60 minutes or until tester comes out clean. Cool in pan 10 minutes, and remove to cooling rack. Slice when completely cool.


Pear Cornmeal Crunch Cake
by Patti Steinmuller

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup packed brown sugar
1 cup chopped pear
1/2 cup yellow cornmeal
1 cup fat-free sour cream
1/3 cup granulated sugar
2 teaspoons vanilla
1 1/2 teaspoon ground cinnamon
1 teaspoon grated lemon rind

3/4 teaspoon ground ginger
1 large egg
1/4 cup stick margarine or butter
1 large egg white (or use 2nd whole egg)
1/4 cup chopped pecans
Cooking spray
1 teaspoon baking powder (7/8 tsp for high altitude)
1/2 teaspoon baking soda
Optional: Add 2-3 tablespoons wheat germ to topping

Directions

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (flour through ginger) in a large bowl, and cut in margarine with a pastry blender or two knives until mixture resembles coarse meal.

Remove 3/4 cup flour mixture, and place in a small bowl. Add wheat germ, if desired. Stir in pecans; set pecan mixture aside. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pears.

Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring just until moist.

Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Yield: 16 servings, 200 calories per serving.


Rhubarb Cake
by Carolyn York

1-1/2 C. brown sugar
1/4 C. shortening + 2 T. oil
2 eggs
2 C. whole wheat flour

1 t. soda
2 C. chopped rhubarb
1 C. buttermilk

Directions

1. Cream sugar, shortening and oil, and eggs.

2. Alternately add buttermilk & flour.

3. Add rhubarb.

4. Pour into 9 x 13 pan which is sprayed with Pam and sprinkled with wheat germ.

5. Mix 1/2 C. sugar and 2 t. cinnamon and sprinkle on top of batter.

6. Bake at 350° for 35-40 minutes.


Rhubarb Dumplings
by Carolyn York

Ingredients

3/4 cup sugar
2 Tblsp. cornstarch
1/2 cup orange juice
1/2 cup water
4 cups rhubarb, sliced
1/2 cup flour whole wheat
1/4 cup white flour

1/4 cup quick oats
1-1/2 tsp. baking powder
1/2 cup skim milk
2 tsp. salad oil
1 Tblsp. sugar
1/4 tsp. cinnamon


Directions
Mix together sugar and cornstarch. Add juice and water, stir and heat until thickened and bubbly. Add rhubarb, return to boiling, cover and remove from heat.

Mix together white and whole wheat flour, oats and baking powder.

Mix oil and milk, stir into flour/oats until barely mixed.

Pour rhubarb into 2 quart casserole, top with 8 spoons of flour oat milk mixture.

Combine sugar and cinnamon and sprinkle on top of dumplings.

Bake uncovered @ 425 for 20 minutes.

 


Sesame Pound Cake
by Kerry Reif

1/2 cup sesame seeds
3/4 cup butter or margarine
1 cup sugar
4 eggs
2 cups flour
1/2 teaspoon salt

1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla
1 teaspoon sesame oil
1 teaspoon grated lemon peel

Directions

Spread sesame seeds in shallow baking pan. Bake at 350° for 10 minutes until golden. Beat together the butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift together flour, salt, baking powder. Stir in all but one tablespoon of the sesame seeds. Combine moist ingredients and add alternately with flour to butter mixture, stirring with a spoon until just blended. Do not over stir. Pour into greased and floured 5 by 9 loaf pan. Sprinkle top with reserved seed. Bake at 325° for an hour or until wooden pick inserted in the center comes out clean.