COLLECTION: Cakes Vol.3 (of 5)
COLLECTION: Cakes Vol.3 (of 5) comes together with Sweetened Condensed Milk, Self Raising Flour, Cocoa Powder, Butter Or Margarine, and Vanilla Extract. Keep it handy for the next time you cook it.
Ingredients
- 200 g
- 125 g
- 1 1/2 tbsp
- 60 ml
- 1 tsp
- 60 ml
- 1 tsp
- 1/3 cup
- 1 1/2 cup
- 1 1/2 cup
- 2 1/2 cup
- 2 1/2 cup
- 2 1/2 cup
- 1 tsp
- 1 1/3 cup
- 3/4 cup
- 1 3/4 tsp
- 1/4 tsp
- 1/2 cup
- 1 tsp
- 4 oz
- 1/2 cup
- 1 cup
- 2 cup
- 1 tsp
- 2 1/2 cup
- 1 tsp
- 1/2 tsp
- 1 cup
- 1 cup
- 1 cup
- 1/2 cup
- 1 tsp
- 4
- 1/2
- 1
- 2
- 2 1/4
- 1
- 1
- 1/2
- 1 1/2 cup
- 1 3/4 cup
- 2 cup
- 2 tsp
- 2 tsp
- 2 tsp
- 1 tsp
- 1 pkg
- 1/2 cup
- 1 tsp
- 1 cup
- 7 oz
- 3/4 cup
- 2 tsp
- 3/4 cup
- 3
- 1/3 cup
- 1 cup
Method (preview)
- 1
2. Mix the condensed milk, flour, 75 ml water, vanilla extract and melted butter thoroughly.
- 2
Grease and dust a 6 inch or 7 inch cake tin and pour the mixture into it.
- 3
Bake in a pre-heated oven at 400F for 10 mins.
- 4
Thereafter, reduce the temp to 350F and bake for a further 15 mins.
- 5
Cool, ice it and serve.
- 6
2. Mix the ingredients together, add 75ml water and beat well.
- 7
Grease and dust a 6 inch diameter cake tin.
- 8
Pour the mixture into the prepared tin and bake in the pre-heated oven at 400F for 10 mins.
- 9
Thereafter reduce the temp to 300F and bake for a further 10 mins. Cool the cake.
- 10
1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5-28oz size)
- 11
Cream cheese frosting (if desired) from your favorite recipe
- 12
In large mixing bowl of electric mixer, combine dry cake mix and oil.
- 13
Beat in eggs, one at a time, beating well.
- 14
Add fruit; mix well.
- 15
Fold in nuts.
- 16
Pour batter into prepared pan.
- 17
Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done.
- 18
Remove waxed paper.
- 19
Turn cake right-side up before serving.
- 20
Sprinkle with confectioners sugar if desired, or top with cream cheese frosting.
- 21
This cake tastes better when cold.
- 22
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).
- 23
Stir two times the first day.
- 24
Stir once a day afterwards.
- 25
Do not refrigerate this mixture.
- 26
Keep loosely covered.
- 27
Day 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.
- 28
Stir daily.
- 29
Keep loosely covered.
- 30
Do not refrigerate.
- 31
Day 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice.
- 32
Stir daily. Keep loosely covered. Do not refrigerate.
- 33
Day 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
- 34
The cakes can be frozen.
- 35
The drained fruit can be frozen until you are ready to bake the cakes.
- 36
Melt the butter in an 8-inch (20 cm) square pan.
- 37
Add the brown sugar and nutmeg and blend well.
- 38
Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture.
- 39
Sprinkle the peach slices with lemon juice.
- 40
Sift the flour with the sugar, baking powder and salt.
- 41
Stir the butter to soften it, then stir in the flour mixture, milk and vanilla extract.
- 42
Mix until the flour is dampened.
- 43
Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand.
- 44
Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand.
- 45
Pour the batter over the peaches.
- 46
Bake in a preheated 375F (190C) oven for 35 minutes.
- 47
Cool the cake in the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before removing the pan.
- 48
Serve warm. (Note: in my experience, this cake does not keep very well.)
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