emon rind and juice and yoghurt and stir.
Sift together
Cake:
Put the eggs, sugar
Mix everything but the powdered sugar and orange juice together, pour into an 11 x 7-inch baking pan.
Bake at 325\u00b0f. 160\u00b0c. gas mark 3 for 1 hour.
Allow to cool, turn out of the pan. Add the orange juice to the powdered sugar until desired consistancy to make a frosting for the cake.
Beat the butter and sugar and lemon rind in a small bowl until light and fluffy.
Beat in eggs one at a time.
Stir in the yoghurt, apple and currants (you don't want to break up the apple too much).
Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin.
Bake at 180C (360F) for 50 to 60 minutes.
Stand a few minutes then turn out onto rack to cool.
This can be iced with cream cheese icing similar to one you would use on a carrot cake - add some lemon zest too.
Beat eggs, yoghurt, butter or margarine and vanilla.
Add baking powder, lemon rind and sugar.
Mix well for 5 minutes.
Add flour to the mixture.
Pour batter in a well-greased cake pan; bake at 350\u00b0 for 45 minutes in a well preheated oven.
Cool for 15 minutes before you unmold.
Sprinkle powdered sugar, if desired.
n large bowl, combine all cake ingredients, beat on low speed
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Cream the butter and sugar together until light, then beat in the yoghurt.
Beat in the eggs, one at a time.
Add the lemon juice and lemon zest.
Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
Pour the mixture into a lightly greased and lined 23mm spring-form pan.
Bake in a moderate oven (180\u00b0C; 350\u00b0F) for 45 minutes, or until golden brown and firm to touch.
Cool.
To serve: decorate with whipped cream and strawberries.
ith flour.
Place the cake mix, cream cheese, water, oil
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
For this cake, you stack two Bundt cakes
ree 9-inch round cake pans with shortening, then
atter according to package or recipe directions.
Divide batter equally
r 40 minutes or until cake tester inserted in centre comes
Mix cake mix as directed on box.
Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk.
Cook on medium to low heat until not watery.
Add sugar to taste.
Stir occasionally while cooking to prevent sticking.
Pour just enough batter in round cake pan to cover pan, then bake until brown at 350\u00b0.
Recipe will make 6 to 8 layers.
Watch closely because it will cook within 5 to 8 minutes.
Punch holes in layers to allow juice to soak in.
Top with cooked coconut while still hot.
Bake cake according to directions.
Bake in 8-inch round cake pan.
Go by recipe on cake mix.
Mash strawberries up.
Cook cake in pound cake pan.
Cool cake.
Slice cake in thin slices.
Mix strawberries and Cool Whip together in large bowl.
Put layer of cake and layer of strawberries and Cool Whip until all is used up.
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.