Fruits are always refreshing and delicious in cakes. This recipe captures the delightful and unique flavor of the peach.
The Peach Pudding Cake is a totally different type of cake and is baked with 6 fresh peaches.
It is a peachy treat at any time.
Ingredients 6 ripe peaches, peeled and halved2 tsp brown sugar1/2 tsp vanilla extract1/4 cup water8 tbsp butter, softened1/2 cup sugar2 eggs1 cup self-rising flour1/4 tsp salt
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.
In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.
In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended.
Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.
Enjoy!
About the Author: For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
Fruits are always refreshing and they are delicious in cakes. This cake recipes made with fruit will be a real crowd pleaser.
Try the Pineapple Chiffon for a light and luscious cake.
The cake is made with pineapple juice and the filling/frosting with crushed pineapple.
It is a great dessert anytime or for that special Hawaiian Themed Party.
Ingredients2 1/4 cups sifted cake flour1 1/2 cups sugar1 tbsp baking powder1 tsp salt1/2 cup canola oil5 egg yolks3/4 cup unsweetened pineapple juice1 cup egg whites (approx. 8 eggs)1/2 tsp cream of tartar
Topping:
2 cups whipping cream1 can (20-oz) can crushed pineapple, well drained
Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.
To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake. About the Author: For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
Joy of Desserts: Vintage Dessert: Mince-Meat Upside-Down Cake Recipe
This recipe has several options, one with mince-meat, and more traditional takes with pineapple, peaches or even prunes. The editors of Household Searchlight were very flexible with this particular recipe, and all these flavors would be ...
Publish Date: 10/28/2010 2:02
http://joyofdesserts.blogspot.com/2010/10/vintage-dessert-mince-meat-upside-down.html
Carrot Pineapple Cake Recipe: Pineapple Carrot Cakes are Moist and ...
Bake a carrot pineapple cake recipe and bake up a batch of pure love. It's filled with fresh pineapple and carrots, making it exceptionally moist and deliciously good.
Publish Date: 03/13/2010 22:00
http://www.suite101.com/content/carrot-pineapple-cake-recipe-a212915
Old-Fashioned Pineapple Pound Cake Dessert Recipe | Autobaza For ...
If you enjoy old-fashioned pineapple pound cake, I think you will appreciate this recipe from my grandmother. This is a really delicious dessert cake that I like to make and serve during the summer months. ...
Publish Date: 10/21/2010 23:16
http://autobaza.info/old-fashioned-pineapple-pound-cake-dessert-recipe.html
Eggless Pineapple Cake Recipe by Manjula
www.manjulaskitchen.com Eggless Pineapple Cake Recipe by Manjula Ingredients 1-1/4 cup all purpose flour (maida) 1/2 can (7oz) sweetened condense milk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom powder 1/4 teaspoon salt 1/...
In the Jewish religion there is a holiday called Shavuot. One of the customs or traditions associated with this holiday is eating dairy foods such as cheesecake. I'd like to share a few very simple cheesecake recipes with you.
This first recipe is a basic cheesecake:
Ingredients 16 ounces of cream cheese, softened 8 ounces of sour cream 1/2 cup sugar 1 teaspoon vanilla 8 ounces of Cool Whip 1 graham cracker crust (ready made)
Mix together the cream cheese, sour cream, sugar and vanilla. After it's mixed well, add in the Cool Whip. Pour into pie crusts and chill. If you like fruit on top, you can add cherry pie filling for a wonderful flavor.
We happen to love pumpkin in my house. We always look forward to winter as we know pumpkin pie and pumpkin bread will soon be in our kitchen. This is a simple pumpkin cheesecake recipe using canned pumpkin:
Ingredients 1 graham cracker crust (ready made) 1 egg yolk (to brush the pie crust) 16 ounces of cream cheese, softened 2 eggs 3 /4 cup sugar 1 can of pumpkin 1 1/2 teaspoons cinnamon 1/2 teaspoon ginger
Brush the pie crust with the egg yolk. Bake at 350 degrees for 5 minutes. Mix together the cream cheese, sugar and eggs. Your filling should be smooth and without lumps. We use an electric mixer to do this. Add in the pumpkin, cinnamon and ginger. Mix well. Pour pumpkin mixture into the pie crust and bake about 45 minutes. Middle should be set. Allow to cool and then refrigerate for several hours. Cut and serve.
We also love lemon. This is one of the simplest lemon cheesecake recipes I've ever seen:
Ingredients 1 graham cracker crust (ready made) 8 ounces cream cheese, softened 1 package instant lemon pudding 2 cups milk
Mix the cream cheese with 1/2 cup of the milk. Your mixture should be creamy. Add in the remaining milk and the pudding. Mix about one minute with an electric mixer. Pour into crust and refrigerate several hours.
And finally, what would Shavuot be without chocolate cheesecake?
Ingredients 1 graham cracker crust (ready made) 8 ounces cream cheese, softened 1 package instant chocolate pudding 1 1/2 cups milk 1/2 teaspoon vanilla Chocolate chips
In a blender, mix together the cream cheese, pudding, milk and vanilla. Pour filling into pie crust. Generously sprinkle chocolate chips on top of the pie. Chill several hours and serve.
Shavuot truly is known as the "cheesecake holiday." I hope you enjoy these easy to make recipes.
Audreys mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko. http://EzineArticles.com/?Cheesecake---Holiday-Cheesecake-Recipes&id=3968248
It's your child's birthday and you want to surprise him or her with that special treat - a really great tasting chocolate cake that is sure to be a hit with their friends. Try either of these 2 chocolate cake recipes for your kids' birthday.
Ingredients: 2 cups sugar (1 white, 1 dark brown) 1/2 cup butter (1 stick) 2 eggs 1/2 cup Hershey Cocoa 1 TBSP vanilla Pinch of salt 1 TBSP baking soda 1 cup buttermilk (or powdered buttermilk-follow directions on label to equal 1 cup buttermilk) 2 cups sifted flour (measure flour first prior to sifting it) 1/2 cup boiling water
Making the Chocolate Cake: Beat butter and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour.
Then mix until smooth, about 3 minutes. Add boiling water and mix again.
Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.
Chocolate Cake Icing Ingredients: 1/2 box Powdered Sugar (1 lb. size) 1 stick butter 2 level TBSP Hershey's Cocoa 2 tsp vanilla 1.5 TBSP milk
How to Make the Icing: Place all ingredients into a mixer and beat. The longer you beat it, the creamier it gets. Cool cake first before frosting. For plain vanilla icing, use same recipe but omit cocoa.
Ingredients: 50g/2oz plain flour 60g/21/2oz ground almonds 225g/8oz good quality dark chocolate (at least 70 per cent cocoa solids), broken into pieces 225g/8oz butter 6 free-range eggs, separated 50g/2oz soft brown sugar Grated orange zest (optional) 175g/6oz caster sugar icing sugar, for dusting
1. Preheat the oven to 180C/350F
2. Grease and line the base and sides of a 20cm/8in loose-bottomed or clip-sided cake tin with greaseproof paper.
3. Sift the flour and almonds into a large bowl.
4. Place the chocolate pieces and butter into a heatproof bowl set over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Heat while stirring from time to time, until melted and smooth. Remove from the heat and allow cooling slightly.
5. Separate the eggs into two large bowls. Add the brown sugar to the bowl with the egg yolks and whisk together for a few minutes until frothy. Add the flour mixture, melted chocolate and grated orange zest, if using zest. Fold lightly to mix, using a large metal spoon.
6. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the caster sugar and continue whisking until stiff peaks form when the whisk is removed.
7. Gently fold the egg white mixture into the chocolate mixture. Pour the mixture into the cake tin.
8. Bake in the oven for 45-50 minutes, or until crisp on top and squidgy inside. Test the cake with a cocktail stick or skewer - it should come out a bit sticky, but not wet. Allow to cool on a wire rack - the cake will sink but that's ok. Carefully peel the paper off when the cake's cold<
9. To serve, dust the cake with icing sugar and cut into slices.
About the Author: Chris is a food fanatic! You can check out his very popular Appetizer Recipes website where he shares some of his Best Appetizer Recipes.
Sunshine Sponge Cake
Ingredients 6 Egg Yolks 6 Egg Whites 1 Cup Sugar 1 Cup Flour 1 Lemon Rind, Grated 1 tsp. Almond Extract 1/3 tsp. cream of tartar Pinch Salt
Sift the flour, mearsure, then sift four more times. Measure and sift the sugar. Beat yolks with rotary beater until light colored and thick. Gradually beat 1/2 of the sugar and all of the lemon rind and almond extract into the yolks. Set aside.
Now beat the whites with a wire whisk until frothy. Add cream of tartar. Beat until stiff enough to hold up in peaks, but not dry! Fold in remaining sugar. Cut and fold some of the white mixture in to the yolk mixture. Fold and cut in the flour and salt, then the rest of the white mixture.
Place in an ungreased sponge-cake pan (with center tube). Bake 1 hour at 325 degrees. Invert pan; when cool, remove cake.
