Ingredients: 1 1/2 cups sugar 1 cup vegetable oil 3 large eggs 2 cups all-purpose flour* 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3 cups shredded carrots (5 medium) 1 cup coarsely chopped nuts 2 1/2 cups Cream Cheese Frosting -- (see recipe), if desired
Directions: Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.
Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost rectangle or fill and frost layers with Cream Cheese Frosting.
Ingredients: 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup shortening 3/4 cup milk 1 egg 2 cups fresh or frozen (thawed and drained) blueberries Crumb Topping -- (recipe follows) Glaze -- (recipe follows)
CRUMB TOPPING 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup butter or margarine -- softened 1/2 teaspoon ground cinnamon
GLAZE 1/2 cup powdered sugar 1/4 teaspoon vanilla 1 1/2 teaspoons hot water (1 1/2 to 2 teaspoons)
Directions: Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 × 1 1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in pan; sprinkle with Crumb Topping.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.
CRUMB TOPPING: Mix all ingredients until crumbly.
GLAZE: Mix all ingredients until of drizzling consistency.
Ingredients: 2 1/2 cups all-purpose flour* 2 cups sugar 1 cup raisins 1/2 cup chopped walnuts 1/2 cup shortening 1 1/2 cups applesauce 1/2 cup water 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon baking powder 2 eggs Browned Butter Frosting -- (recipe follows)
BROWNED BUTTER FROSTING 1/3 cup margarine or butter 3 cups powdered sugar 1 1/2 teaspoons vanilla 2 tablespoons milk (about)
*Do not use self-rising flour in this recipe.
Directions: Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 or 9 × 1 1/2 inches. Beat all ingredients except Browned Butter Frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).
Bake until toothpick inserted in center comes out clean, rectangular 60 to 65 minutes, layers 50 to 55 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost rectangular or fill and frost layers with Browned Butter Frosting.
BROWNED BUTTER FROSTING: Heat margarine over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.
Ingredients: Shortening 1 1/2 cups mashed very ripe bananas (4 medium) 3/4 cup sugar 2/3 cup vegetable oil 2/3 cup buttermilk 1 teaspoon vanilla 1 large egg 1 1/3 cups all-purpose flour 1 cup quick-cooking or regular oats 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon ground cloves 2/3 cup chopped nuts 2/3 cup raisins
Directions: Heat oven to 350º. Grease rectangular pan with shortening
Beat in large bowl with wooden spoon: 1 1/2 cups mashed very ripe bananas (4 medium) 3/4 cup sugar 2/3 cup vegetable oil 2/3 cup buttermilk 1 teaspoon vanilla 1 large egg
Mix in: 1 1/3 cups all-purpose flour 1 cup quick-cooking or regular oats 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon ground cloves
Stir in: 2/3 cup chopped nuts 2/3 cup raisins
Spread batter in pan.
Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
Cool completely on wire rack.
Ingredients: 3 cups Bisquick Original baking mix 1 cup sugar 6 eggs 1 teaspoon almond extract 1 1/2 cups dried apricots (about 8 ounces) 1 cup candied pineapple 1 cup golden raisins 1 teaspoon ground cinnamon 2 teaspoons vanilla 3 ounces semisweet chocolate -- melted and cooled 1 cup candied cherries 2 (8 ounce) packages pitted dates
Directions: Heat oven to 300º. Grease and flour two 6-cup bundt cake pans or ring molds, or 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches. Beat baking mix, sugar and eggs in large bowl on low speed until blended. Beat on medium speed 2 minutes. Pour half of the batter into large bowl; beat in almond extract until smooth. Stir in apricots, pineapple and raisins.
Beat cinnamon, vanilla and chocolate into remaining half of batter, using same beaters, until smooth. Stir in cherries and dates. Divide chocolate batter between pans, spread evenly. Divide gold batter between pans, carefully spooning over chocolate batter; spread evenly.
Bake bundt pans about 1 hour 20 minutes to 1 hour 30 minutes, loaf pans about 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert bundt cakes onto wire rack; turn loaves out of pans and place top sides up on wire rack. Cool completely. Wrap tightly and refrigerate 1 day before slicing.
2 loaves (16 slices each)
