o 300\u00b0F. For the lemon compote, thinly slice the lemons
undt(R)).
Mix butter pecan cake mix, water, vegetable oil, eggs
For the Lemon Pound Cake:
Preheat oven to 325\
d sugar until thick and lemon-colored. Beat in the
Blend first 6 ingredients in blender until smooth.
Pour blended mixture into a large bowl and add flour and baking powder. Mix well.
In a small bowl, mix together brown sugar, pecans and lemon peel.
Pour maple syrup into the bottom of an oiled 8\" x 8\" cake pan.
Sprinkle pecan mixture over maple syrup. Then spoon cake batter on top of pecans. Bake at 350 degrees F for 30 minutes or until lightly browned.
Turn cake out of pan and let cool.
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
0 seconds.
Add the lemon cake mix, mix until incorporated.
Preheat oven to 350\u00b0.
Place pan of water on lower rack to keep cake from drying out.
Cream together sugar and butter.
Add eggs and mix well.
Add flour, baking powder and lemon extract. Mix well; add pecans.
Pour into well-greased and floured pans. (Divide batter into 2 Bundt pans.)
Cake usually has a crack on top.
After about 30 minutes, place a brown paper (cut from paper bag) over the cake.
Bake about 1 hour at 350\u00b0.
Time may vary with each stove.
Let cool for a few minutes before removing from pans.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
Refrigerate.
NOTE: Cake and pie filling can be made ahead of time.
With mixer blend butter, eggs, milk and extract.
Mix in cake mix and chopped pecans.
Chill dough before placing on parchment lined baking sheet.
Form into large balls, place on baking sheet and press down with fork.
Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
Using 8-inch round layer cake pans, mix, bake and cool cake as directed.
Spread frosting between layers and on sides of cake. Combine preserves and hot water; brush over top of cake.
Press nuts into frosting on sides of cake.
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
Cream oleo
and
sugar, add 1 egg at a time.
Add 3 cups flour, flavoring and pecans.
Add 1 cup flour to chopped fruit, then add to mixture.
Makes two cakes, baked in angel food cake pans.
Bake
at 250\u00b0 until done.
After 1 hour put pan of water under cake.
Dust raisins and nuts with little flour.
Cream butter and sugar.
Add beaten eggs a little at a time.
Add alternately lemon extract, flour, nuts and raisins.
Cook at 325\u00b0 for 1 1/4 hours. You can make a large cake or in loaves.
I like to make this at Christmas.
Save 1/2 cup flour and mix well with nuts and raisins.
Cream butter and sugar; add well beaten eggs.
Add flour and baking powder that have been sifted together.
Add lemon extract; add nuts and raisins, that have been mixed with the flour.
Pour batter in large Bundt cake pan.
Preheat oven to 250\u00b0.
Bake at 250\u00b0 for three hours.
Let cool in pan.
You can put a glaze on cake if so desired.
Line greased pan with 2 layers of waxed paper. Cream butter and sugar. Add eggs one at a time. Add all other ingredients and mix well. Bake at 300\u00b0 for 2 1/2 hours. First hour, place a pan of water on rack below cake. Remove from oven; let stand 10 minutes. Turn out of pan and remove waxed paper. While warm, spread orange juice over cake and store.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.