78 great great cake Recipes

raisins, prune, cherries, currants, port wine or 2 (8 oz) bottles red wine or 2 (8 oz) bottles sherry wine, rum, red wine, sugar, eggs, flour, baking powder, nutmeg, cinnamon, butter, almond extract, angostura bitters, browning sauce, mixed spice, salt, powdered ginger

my custard tried and true, milk, eggs (large) beaten with fork, vanilla (other flavors are also good), fresh grated nutmeg is really good also ., ramicans plus 1 sm. 1/2 cup ramican, cake pan 9 x 13 to place ramicans (any pan large enough to hold ramicans and hot water), water to pour into pan with the ramicans, bake 25 min. at 325* in convection oven... bake about 10 min. more in conventional oven . or until knife inserted in the custard comes out clean., coconut or chopped dates, raisins or drained crushed pineapple., creme brulee coffee flavoring or your favorite coffee flavoring, just decrease milk by 1/4 cup., fresh berries are great to add on top of cold custard

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

sugar, strong coffee or water or apple juice, shortening, dark raisins or diced pitted prunes, apple, peeled and shredded, all-purpose flour, baking soda, baking powder, cinnamon, allspice, nutmeg, nuts, chopped (your choice )

granulated sugar, baking powder, baking soda, flour, eggs, ground cinnamon, nutmeg, buttermilk, salt

ready made coconut pecan frosting , the type used for german chocolate cake, canned works great, chopped pecans, refrigerated breadstick dough, sugar, cinnamon

plain flour, salt, chilled unsalted butter, divided, water, soft unsalted butter, caster sugar, currants, chopped candied peel, freshly grated nutmeg, milk, granulated sugar

eggs, separated, butter, softened, sugar, flour, fruit (pears & apples), mace, nutmeg, wine, french brandy

golden raisins, currants, chopped candied orange peel, chopped candied citron, chopped candied lemon peel, candied red cherries, chopped, candied green cherries, chopped, candied angelica, chopped (optional), brandy, butter or margarine, softened, sugar, eggs, separated, lemon juice, all-purpose flour, ground mace, ground nutmeg, sherry, candied red cherries, angelica (optional)

fresh pineapple, caster sugar, cm piece cinnamon sticks, star anise , use 4 segments, lemon juice or 2 tbsp lime juice, plain flour, cake flour, salt, icing sugar, butter, cubed (lurpak is great), egg yolks, vanilla essence, ice water, beaten eggs , for glaze

caster sugar, self raising flour, margarine, eggs, baking powder, double cream, icing sugar, jam

sugar, flour, baking soda, butter, sour cream, eggs, separated and at room temperature

sugar, all-purpose flour, special dark cocoa, baking powder, baking soda, salt, eggs, milk , with, vinegar , added to equal the 1 cup, vegetable oil, vanilla extract, boiling coffee

granulated sugar, dark brown sugar, butter, eggs, cocoa, vanilla, salt, baking soda, buttermilk, flour, boiling water, powdered sugar, butter, cocoa, vanilla, milk

shortening, sugar, eggs, buttermilk, baking soda , dissolved in, water, lemon extract, flour, salt, sugar, milk, grated coconut (unsweetened ), marshmallows (her recipe says handful ), almond extract (my mom and i added this)

gluten-free self-raising flour, butter, softened, sugar, gluten-free cornflour (us-cornstarch), gluten free baking powder, vanilla essence, eggs, milk (this can be substituted by orange juice or soy )