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COLLECTION: Cakes Vol.1 (of 5)

COLLECTION: Cakes Vol.1 (of 5) is built on Flour, Baking Powder, Baking Soda, Salt, and Cinnamon. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2 tsp
• 1 1/2 tsp
• 1 1/4 tsp
• 2 tsp
• 2 cup
• 1 cup
• 2 cup
• 2 cup
• 1 3/4 cup
• 1 1/4 tsp
• 1 tsp
• 2 tsp
• 3/4 cup
• 1/2 cup
• 3 cup
• 6 oz
• 2 1/4 cup
• 3/4 tsp
• 2 tsp
• 2 cup
• 1/2 cup
• 1/8 tsp
• 2 tsp
• 3/4 cup
• 2 tbsp
• 2 cup
• 3 cup
• 2 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1 cup
• 3 cup
• 1 tsp
• 3 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/4 cup
• 1/4 cup
• 1 cup
• 1/4 tsp
• 1 tsp
• 1 tsp
• 1 cup
• 1 tsp
• 2 cup
• 2 cup
• 2 tsp
• 1 tsp
• 2 cup
• 1 stick
• 1/4 cup
• 1 2/3 cup

Method (preview)

1. 1

   Mix ingredients in the order given.

2. 2

   Pour into ligtly greased 7-1/2x11-1/2-inch baking pan.

3. 3

   Bake at 350 F for approximately 1 hour.

4. 4

   Grease and flour a 9 X 13 X 2" pan. Preheat oven to 350 F.

5. 5

   Sift flour, sugar, soda, salt, and cinnamon together.

6. 6

   In a mixing bowl, combine dry ingredients with oil, milk, and eggs.

7. 7

   Blend on low speed for about 1 minute.

8. 8

   Add carrots and nuts and mix until well blended.

9. 9

   Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean.

10. 10

    Cool thorough and frost with cream cheese frosting.

11. 11

    Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.

12. 12

    Place all ingredients into a basin in the above order.

13. 13

    Beat well for 2 minutes.

14. 14

    Pour into a greased 7" cake tin.

15. 15

    Bake for 35-40 minutes in moderate oven.

16. 16

    Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (not waxed paper). Line a cookie sheet with greased parchment.

17. 17

    Remove as much skin from the hazelnuts as you can and process them with one cup of the powdered sugar for 30 seconds.

18. 18

    Add both sugars and process briefly to combine.

19. 19

    With processer running, pour in egg mixture and process for 15 seconds or until smooth.

20. 20

    Pour remaining batter into the springform pan and smooth with spatula.

21. 21

    Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk.

22. 22

    Bake crust 25-30 minutes; disk 20-25 minutes. Cool on a wire rack.

23. 23

    Sprinkle gelatin over 1/4 cup amaretto, let stand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm.

24. 24

    Beat cream cheese with mixer for 1 minute. Add lemon juice and zest.

25. 25

    Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream and soaked macaroon bits.

26. 26

    Pour into prepared pan, cover with plastic wrap. Refrigerate at least 3 hours or preferably overnight.

27. 27

    Mix dry ingredients together in small bowl. Mix with apples.

28. 28

    Add vanilla. Let stand.

29. 29

    Beat eggs.

30. 30

    Blend in oil.

31. 31

    Gradually add sugar (These 3 steps can be done with a mixer or by hand, but it is easier to use a mixer!).

32. 32

    Stir in flour until all blended.

33. 33

    Fold in apple mixture.

34. 34

    Pour into greased bundt or angel cake pan.

35. 35

    Bake until toothpick inserted comes out clean.

36. 36

    Bake: 375F, 1 hour 15 minutes.

37. 37

    Mix in order. Pour into a greased 8"x8" pan. Bake until toothpick inserted comes out clean. Bake 350F, 30 minutes

38. 38

    Cream butter and sugar together.

39. 39

    Add eggs and milk.

40. 40

    Sift dry ingredients together.

41. 41

    Stir into creamed mixture.

42. 42

    Stir in about 1/2 of the chopped apple chunks.

43. 43

    Pour batter into greased 9-by-13-inch pan.

44. 44

    Top with remaining chopped apples. Sprinkle crumb mixture evenly over top. Bake at 350 degrees for about 30 minutes.