Cake Types

Old-Fashioned Fruitcake

 

3 cups all-purpose flour

1 1/3 cups sugar

2 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 cup orange juice

1 cup vegetable oil

4 eggs

¼ cup dark molasses or dark corn syrup

15 ounces golden raisins (about 3 cups)

8 ounces pitted dates, cut into halves (1½ cups)

5 ounces whole red and green candied cherries (¾ cup)

5 ounces red and green candied pineapple, cut up (about 1 cup)

8 ounces whole Brazil nuts or pecan halves (1 2/3 cups)

Sweet Glaze (below), if desired 

Heat oven to 275°. Line 2 loaf pans, 9 X 5 X 3 or 8½ X 4½ X 2½ inches, with aluminum foil; grease. Beat all ingredients except fruits, nuts and Sweet Glaze in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in fruits and nuts. Spread in pans.

Bake until wooden pick inserted in center comes out clean, 2½ to 3 hours. If necessary, cover with aluminum foil during last hour of baking to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or aluminum foil; store in refrigerator 3 to 4 weeks or freeze. Just before serving, drizzle with Sweet Glaze. 2 fruitcakes.

SWEET GLAZE

Heat 2 tablespoons light corn syrup and 1 tablespoon water just to boiling; cool to lukewarm.

Jeweled Fruitcake

 

8 ounces dried apricots (about 2 cups)

8 ounces pitted dates (about 2 cups)

9 ounces Brazil nuts (about 1½ cups)

5 ounces red and green candied pineapple, cut up (about 1 cup)

1 cup red and green maraschino cherries

¾ cup all-purpose flour

¾ cup sugar

½ teaspoon baking powder

½ teaspoon salt

3 eggs

1½ teaspoons vanilla

Heat oven to 300°. Line loaf pan, 9 X 5 X 3 or 8½ X 4½ X 2½ inches, with aluminum foil; grease. Mix all ingredients; spread in pan. Bake until wooden pick inserted in center comes out clean, about 1¾ hours. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator.

Cranberry Cake with Golden Sauce

 

2 cups all-purpose flour

1¼ cups sugar

1 cup milk

2 tablespoons shortening

2 teaspoons baking powder

1 teaspoon vanilla

½ teaspoon salt 

1 egg

2 cups cranberries

Golden Sauce (below)

Heat oven to 350°. Grease and flour baking pan, 9 X 9 X 2 inches. Mix flour, sugar, milk, shortening, baking powder, vanilla, salt and egg; beat 30 seconds. Stir in cranberries. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Serve warm with Golden Sauce. 9 servings.

GOLDEN SAUCE

Heat ½ cup sugar, ½ cup half-and-half, ½ cup margarine or butter and ½ teaspoon vanilla in 1-quart saucepan, stirring constantly, until margarine is melted.

Cinnamon-Apple Upside-Down Cake

 

Cinnamon-Apple Topping (below)

1¼ cups all-purpose flour

1 cup sugar

1½ teaspoons baking powder

½ teaspoon salt

¾ cup milk

1/3 cup shortening

1 egg

1 teaspoon vanilla

Sweetened Whipped Cream (below)

Prepare Cinnamon-Apple Topping. Heat oven to 350°. Beat remaining ingredients except Sweetened Whipped Cream in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour batter over Cinnamon-Apple Topping. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately invert on heatproof serving plate; let pan remain a few minutes. Serve warm with Sweetened Whipped Cream. 8 or 9 servings.

CINNAMON-APPLE TOPPING

1/3 cup red cinnamon candies

2 tablespoons water

2 tablespoons margarine or butter

1 tablespoon light corn syrup

¼ cup packed brown sugar

2 medium apples, thinly sliced (about 2 cups)

Heat cinnamon candies, water, margarine and corn syrup over low heat, stirring occasionally, until candies are dissolved, 5 to 10 minutes. Pour cinnamon mixture into ungreased round layer pan, 9 X 1½ inches, or baking pan, 8 X 8 X 2 inches. Sprinkle brown sugar evenly over cinnamon mixture. Arrange apple slices in pan with edges overlapping.

SWEETENED WHIPPED CREAM

For 1 cup whipped cream: Beat ½ cup chilled whipping cream and 1 tablespoon granulated or powdered sugar in chilled bowl until stiff.

Butterscotch Meringue Cake

 

Velvet Crumb Cake

1 egg white

1 teaspoon lemon juice

½ cup packed brown sugar

½ cup chopped nuts

Ruby Glow Sauce (below)

Prepare Velvet Crumb Cake as directed on buttermilk baking mix package. During last few minutes of baking, beat egg white and lemon juice until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy.

Remove cake from oven. Spread with meringue; sprinkle with nuts. Increase oven temperature to 400°. Bake until meringue is brown, 8 to 10 minutes. Serve with Ruby Glow Sauce or, if desired, sweetened sliced strawberries. 8 or 9 servings.

RUBY GLOW SAUCE

Mix ¼ cup sugar and 1 tablespoon cornstarch in 1-quart saucepan. Stir in ½ cup water and ½ cup whole cranberry sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in few drops red food color if desired.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993