Put one box of raisins in pan and cover with water.
Bring to a boil and then simmer 30 minutes.
Cream oleo and sugar.
Add coffee and then boiled raisin water.
Add flour and spices.
Add raisins last.
Bake at 350\u00b0 for 1 hour in a 9 x 13-inch pan or 3 bread tins.
A very old recipe.
For the raisin syrup: Take a glass bowl
Prepare the yellow cake mix as directed for a 9 X 13 pan
Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
Cream butter, brown sugar and eggs.
Mix dry ingredients.
Add raisins and 1/2 to 3/4 cup of liquid.
plus vanilla.
Bake in greased 13 x 9 pan at 350 for 45 minutes.
ICING:
Boil sugar, butter and milk for 2 mins, stirring constantly.
Cool 30 minutes Add icing sugar and stir til smooth.
Ice Raisin cake.
Cream
butter
and sugar.
Add egg and
mix
well.
Add boiled raisins and water.
Sift together
dry ingredients; add to creamed mixture and mix well.
Bake in a 9
x 9-inch pan at 350\u00b0 for 30 minutes.
fer paper design, A4 paper for creating a template, toothpicks,
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
inch round cake pan.
For the sponge cake, beat eggs and
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
large bowl combine: cake mix, eggs, oil, vanilla, whole
Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
CAKE:.
Mix poppy seeds with
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up.
Bake at 350\u00b0
for 30 minutes.
Makes a 3 layer cake.
Frost with vanilla frosting,
or frosting recipe for 7-Up cake.
Push batter into ungreased food cake pan.
Bake 30 to
For the Angel Cake:
Preheat the oven to
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Prepare cake mix following the directions on the package but using only 1 cup of water.
Stir in the pureed bananas.
Bake in 2 greased 9\" square baking pans for 30 minutes (cake is done when toothpick comes out clean).
ALTERNATE PANS AND BAKING TIMES:
1-9X13\" pan = 35-40 minute.
2-8\" round pans = 35-40 minute.
2-9\" round pans = 30-35 minute.
2-8\" square pans = 30-35 minute.
24 cupcakes = 20-25 minute.
12 cup fluted pan (bundt pan) = 40-45 minute.