65 10 eggs cake Recipes

all-purpose flour, plus more for dusting, cake flour, baking powder, salt, sugar, lightly packed; from 10 lemons ) lemon zest, finely grated, canola oil, unsalted butter, melted and cooled, eggs, egg yolks, dark rum, pure lemon extract, (see note ), heavy cream, sugar, lemon juice, freshly squeezed, dark rum, sugar, lemon juice, freshly squeezed, almond extract, almonds, toasted (optional)

cake flour ( not self-rising ), grated nutmeg, sugar, divided, egg whites, cream of tartar, salt, pure vanilla extract, unflavored gelatin ( from a 1/4 oz. envelope.), water, divided, egg yolks, cream sherry, sugar, divided, heavy cream, pure vanilla extract, chilled heavy cream, sugar, equipment, a 10 x 4 1/2 inch (16 cup) tube pan( preferably with a removable bottom), a 9 inch springform pan, fresh berries

sugar, eggs, beaten, flour, baking powder, salt, coffee creamer (use 10% milk fat or half & half)

butter, softened, shortening, domino granulated sugar, eggs, separated, vanilla extract, all-purpose flour, baking soda, buttermilk, irish cream liqueur, butterscotch filling ( recipe to follow), cream cheese frosting, philadelphia cream cheese, softened, butter, softened, vanilla extract, domino 10-x confectioners sugar , unsifted, preparation, beat first 3 ingredients with an electric mixer until creamy. add confectioners sugar, beating at low speed until blended. beat at high speed until smooth., chopped pecans, toasted, pecan halves, toasted

canola oil, eggs, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, salt, shredded carrots, shredded zucchini, shredded beets, semisweet chocolate chips, cream cheese, softened, butter, softened, vanilla extract, sugar, shortening, vanilla extract, almond extract, salt, sugar, milk, wooden craft or popsicle sticks (4-1/2 inches), baking cocoa, red, yellow, orange and green liquid or paste food coloring, pastry tips - #5 and #10 round, #67 leaf and #20 star, pastry bags or small heavy-duty resealable plastic bags

raisins , boil 10 minutes and cool, reserve 1 cup of liquid, eggs, margarine, white sugar, cinnamon, nutmeg, flour, baking soda

sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.

sugar, water, raspberry liqueur, heavy whipping cream, semisweet chocolate , cut into 1/4-inch pieces, unsalted butter, two 10-oz packages frozen raspberries, sugar, raspberry liqueur, unflavored gelatin, heavy whipping cream, chocolate genoise, baked and cooled (recipe below ), heavy whipping cream, chocolate shavings, basket raspberries, sugar, cake flour, cornstarch, alkalized (dutch process) cocoa powder, eggs plus 3 large egg yolks, sugar, salt

apple swirl cake, apples, tb sugar, ts cinnamon, sugar, cooking oil, ea eggs, orange juice, ts vanilla, flour, tb baking powder, ts salt, peel, core , and chop apples into small pieces., mix together with 3 tbsp sugar and cinnamon., aside ., in large bowl, combine sugar and cooking oil; beat., add eggs , orange juice, and vanilla., sift together flour , baking powder, and salt; add to creamed mixture., beat until smooth ., pour 1 third batter into greased and floured 12 cup bundt pan alternating with 1 half apple mixture., repeat ., end with layer of batter on top ., bake at 325 degrees f for 60 minutes or until cake tests done., cool in pan 10 to 15 minutes ; turn out on wire rack or serving plate to complete cooling., sprinkle with confectioners sugar.

fresh orance slices seeded, water, granulated sugar, whole large eggs, whole egg yolks, orange extract, cake flour sifted, baking powder, salt, whole orange zested, granulated sugar, unsalted butter, buttermilk, chocolate chips, orange marmalade, reserved sugar syrup

pears, peeled and chopped, granulated sugar, chopped walnuts, all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, eggs, vegetable oil, vanilla, i have often used almond extract but only 1 tsp., sugar (powdered ) to sprinkle over top., makes 1 10-inch tube cake

all-purpose flour, baking powder, salt, cinnamon, ground allspice, grated nutmeg, sugar, vegetable oil, eggs, pure vanilla extract, bosc pears (1 1/2 lb), cut into 3/4-inch pieces, cranberries (thawed if frozen ), heavy cream, light brown sugar, light corn syrup, pure vanilla extract, cinnamon sticks, equipment : a 10-by 4-inch angel food cake pan or a 15- cup bundt pan

white cake mix (without pudding), strawberry jell-o, self-rising flour, granulated sugar, vegetable oil, eggs, water, a 10-oz. package of frozen strawberries, thawed and well-drained (reserving all the juice and the remaining berries), reserved strawberries and juice, above, sugar , sifted, unsalted butter

potato starch, cake meal, ea. ginger & nutmeg, salt, eggs (use 4 yolks-10 whites ), superfine white sugar, ea. minced lemon and orange, zest from navel orange ., frozen pineapple concentr ., blanched almonds, sugar

dried cherries or 10 oz tart cherries, water, cognac , plus, cognac, sugar, chopped toasted almond, best-quality bittersweet chocolate or 3 1/2 oz semisweet chocolate, chopped, butter, room temperature, sugar, eggs, separated, unsweetened cocoa powder , sifted, whipping cream , plus, whipping cream, best-quality bittersweet chocolate or 5 oz semisweet chocolate, chopped, milk, egg yolk, vanilla extract, best-quality bittersweet chocolate or 4 oz semisweet chocolate, shaved into shreds with vegetable peeler, premium-quality vanilla ice cream

semisweet chocolate chips, all-purpose flour, baking soda, salt, boiling-hot water, unsweetened cocoa powder (not dutch process), milk, pure vanilla extract, unsalted butter, softened, dark brown sugar, granulated sugar, eggs , warmed in very warm water 10 minutes, egg whites, sugar, water, instant espresso powder (optional; see cooks note, below )

all-purpose flour, plus more for the pan, fine salt, eggs, at room temperature, eggs yolks, at room temperature, milk, at room temperature, pure vanilla extract, unsalted butter (4 sticks), at room temperature, plus more for the pan, sugar, lightly packed finely grated lemon zest, equipment : a 10 by 4 1/2-inch tube pan, 12-cup bundt pan, or two 9 by 5-inch loaf pans, copyright 2001 television food network , gp. all rights reserved

butter or margarine 1 cup milk or yogart, flour pour on liquid, sugar 1 cup sugar, ts baking powder 1 cup orange juice, grated rind of 2 oranges 3 tb lemon juice, ts baking soda 4 tb rum, grated rind of 1 lemon grand marnier icing, ts salt 1/3 cup butter or margarine, eggs 1 tb grated orange rind, chopped walnuts, instructions, cream butter ; gradually add sugar and beat until light. add fruit rinds; add eggs 1 at a time, beating thoroughly after each. add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. fold in nuts. pour into greased 9 or 10-inch 2-quart tube pan. bake at 350 degrees for 1 hour. strain fruit juices into saucepan. add sugar and rum; bring to boil. pour slowly over hot cake in pan. if all liquid is not absorbed, pour remainder on later., bring butter to room temperature. mix all ingredients, adding enough grand marnier to make a spreading consistency. spread on cooled cake.