In this section:
Apple/Pear Flat Cake
Applesauce Cake
Applesauce Brownies
Apple Skillet Cake
Apple Torte
Blueberry Crunch Coffee Cake
Brown Sugar Pound Cake
Burnt Sugar Cake
Carrot Cake
Cheesecake Batter
Chocolate Cake
Chocolate Angel Food Cake
Coconut Pineapple Cake
Fruit Cocktail Torte
German Chocolate Cake
Holiday Fruit Cake
Lemon Pound Cake
Maple Syrup Cheesecake
Mayonnaise Chocolate Cake
Orange Coconut Cake
Orange Grove Cake
Orange Sponge Cake
Pound Cake
Prune Cake
Pumpkin Cake
Red Beet Chocolate Cake
Red Devil's Food Cake
Rhubarb Pound Cake
Rum Cake
Sugarless Cake
Apple/Pear Flat Cake
This flat cake [flat fruit bread] can be served at breakfast with a regular or specialty syrup or with a fruit syrup or at brunch with a fruit-frosting. I have substituted fresh or canned peaches, blueberries, cherries, cranberries, and pineapple. The original Kaffee Kuchen recipe is from my grandmother. Use the following ingredients for the batter or substitute your own coffee cake batter recipe.
2 apples, peeled, cored, seeded, sliced.
1 pear or peach, prepared as above.
1/4 c margarine or butter [or Crisco]
2/3 c prepared gluten-free bread or GF baking mix
2/3 c milk or milk substitute [or fruit juice]
4 medium or 3 large eggs
1/2 to 3/4 t GF baking powder
Cook fruits [if not canned] in a saucepan with margarine over medium heat until fork tender. Grease the bottom of a 9-inch pie plate or round cake pan with Crisco or a solid shortening. Put cooked fruits on the bottom. Beat eggs, then beat in remaining ingredients: shortening, flour mix and baking powder [or baking soda if that is your preference]. When the batter is smooth, pour over fruit and bake in a 350-degree oven for 20 to 25 minutes. Check for doneness after 20 minutes.
Substitutions: Add to
the flour mix, 2 T white granulated sugar and 1 t of cinnamon; sprinkle a
sugar/cinnamon mix over the dough before baking. When using canned fruits,
make the juice [with a bit of water added] into a fruit syrup. Or, use 1/3
of the fruit from the can with the juice from the can of fruit to make a
thickened syrup to pour over the flat cake before serving. With dried
fruits, add any variance of nuts such as slivered almonds or black
walnuts. For a fruit frosting, use powdered sugar, margarine, and fruit
juice for the basic mix. With cranberries in the flat cake, use a frosting
made up of cream cheese, crushed cranberries, powdered sugar, and
crushed English walnuts. The batter for flat cake and/or muffins can be
made one or two days ahead of time and stored in the refrigerator.
[however, omit the baking powder and add that at the time of
baking].
Handed down in our family through my grandmother, Mary Heine Huntemann, Avoca, Nebraska
Applesauce Cake
With both oil and applesauce, this cake remains moist and fresh for several days if covered and if both the sides and the top have been sealed with a glaze or frosting. This is a recipe from childhood that has been adapted to be gluten-free. The recipe is a part of a hand-written "receipt" book given to my mother at the time of her wedding in June, 1919.
1 c applesauce 1/2 t non-iodized salt
3/4 c GF brown sugar 1 t GF cinnamon
1/2 c corn oil 1/2 t cloves
2 c GF baking mix 1/2 c raisins dusted w/GF flour
1 1/2 t baking soda 1/2 c walnuts, chopped and dusted
Combine applesauce, brown sugar, and corn oil in a small bowl. Mix thoroughly and set aside. Mix dry ingredients in large bowl. Add floured raisins and nuts. Stir in the applesauce mixture. Pour batter into a 9 x 9-inch baking pan that has been greased with a solid shortening such as Crisco. Bake for 35 to 40 minutes in oven which has been preheated to 350 degrees.
Frosting: a sugar and
water glaze cooked or substitute a fruit juice for the water to make a fruit
glaze. I often grind a handful of raisins with 2 to 3 T of walnuts, add 2
T of applesauce, 1 c of powdered sugar, 1/2 t GF vanilla, and 2 to 3 T of
margarine to make a frosting. A dusting of powdered sugar on this cake is
excellent as well. Squares of cake can be served on plates to which a
dollop of hot apple sauce has been added.
Minnie Huntemann Rottmann [1919 Receipt Book]
Applesauce Brownies
You don't really taste the fruit--it just accentuates the chocolate flavor and keeps the brownies nicely moist. And, acts as a binder.
3/4 c corn oil
3/4 c applesauce
3 c white granulated sugar
1 t vanilla flavoring
6 eggs
1 1/2 c GF baking mix
1 c baking cocoa
1 t GF baking powder
1/2 t baking soda
1 t non-iodized salt
1 c walnuts, chopped
In a large bowl stir together oil, applesauce, sugar, and vanilla; then beat in the eggs--best one at a time.
Combine flour, cocoa, baking powder, soda, and salt, then stir the dry mixture into the wet one. Stir in half the walnuts.
Pour
batter into 9- x 13-inch pan that has been greased with a solid shortening such
as Crisco. Sprinkle on the remaining walnuts. Bake 35 to 40 minutes
in a 350-degree oven. Check brownies for doneness with a toothpick in
several sections of the pan. Toothpick should come out with one or two
crumbs stuck to it.
Apple Skillet Cake
An apple-raisin combination is on top of a brown sugar upside-down cake. It's simple to do in a 10-inch iron skillet [or alternate heavy skillet or pan]. Serve warm, plain the first time around; for the second time, add a hot cinnamon sauce or whipped cream. Or do a rum sauce with brown sugar.
3 T butter or margarine
2/3 to 1 c GF brown sugar
3 c thinly sliced apples
1/3 c raisins
1 1/2 c GF baking mix
2 t GF baking powder
1/2 t baking soda
1/2 t non-iodized salt
1/4 c white granulated sugar
2/3 c GF brown sugar
1/3 c solid shortening such as Crisco
2 egg yolks
1 t GF vanilla flavoring
2/3 c milk
2 egg whites
Melt butter in 10-inch iron skillet. Remove from heat and add brown sugar. Stir and even out in pan. Add slices of apples in a round ring arrangement. Sprinkle raisins over the top.
Sift together flour, baking powder, and soda. Cream together the white sugar, brown sugar, and the shortening. Add egg yolks and cream well. Add vanilla and milk and blend well. Beat the egg whites to stiff and peak stage [but not dry] and fold gently into the batter. Spoon batter over prepared skillet with apples.
Bake
in a 350-degree oven for 45 minutes. Turn out on plate or platter
immediately on removing from oven. Cut into wedges and serve while
warm.
Apple Torte
1 c GF brown sugar
1/2 c butter or margarine
1 egg
2 c unpeeled apple slices, chopped
1 c GF baking mix
1 1/2 t baking soda
1 t cinnamon
1 t nutmeg
1/4 t non-iodized salt
1/2 c nuts, chopped
1 c powdered sugar [confectioner's sugar]
In a mixing bowl, combine sugar, butter, and egg. Beat until fluffy. Stir in dry ingredients. Fold in apples and nuts. Spread batter in 9- x 9-inch baking pan that has been lightly greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 45 minutes. Cool in pan. Dust with powdered sugar. Or, glaze with a mixture of apple cider or juice and powdered sugar. Cut into bars.
Comment: Can substitute peaches, raw cranberries, blue plums, pitted
prunes, pears, or pineapple for the apples in this recipe. This is a basic
torte recipe that can be easily adapted to fit the fruit available.
Blueberry Crunch Coffee Cake
This cake works best with a spring form pan. Both the sides of the pan and the bottom need to be greased and floured. The crunch can be placed in the middle and on top of the cake. Or, all of the crunch can be placed on the bottom of the pan so that it is the primary offering when the cake is turned over and out of the pan. With the crunch on the bottom of the pan, remove cake from pan while warm.
I like doing this cake with blueberries, peaches, or cherries. This is an excellent cake to serve for a coffee.
For the praline-like crunch:
1/2 c brown sugar
1/3 c GF baking mix
1/2 t cinnamon
1/3 c butter or margarine softened
1/3 c pecans, finely chopped
For the cake:
1 stick butter [or one stick butter]
3/4 c white granulated sugar
2 eggs
2 c GF baking mix
2 t GF baking powder
1/2 t salt
3/4 c milk [pear or peach juice]
2 t GF vanilla flavoring
1 1/2 c frozen blueberries
For the praline-like crunch. In a small bowl, stir together brown sugar, flour, and cinnamon. Add butter. Mix until well-blended. Stir in pecans.
For the cake. In a large bowl, beat together butter and sugar until creamy. Beat in eggs. Beat until light and fluffy. In a second bowl, mix flour, baking powder, and salt. Beat flour mixture into butter mixture until well-blended. Spread two thirds of batter into prepared pan. Crumble about one third cup of praline mixture over batter. Scatter frozen blueberries evenly over the top. Spread remaining batter over berries. Crumble remaining praline mixture over top.
Bake
in oven preheated to 3350 degrees for 65 to 70 minutes. Check for
doneness--especially in center. Allow cake to cool completely on a wire
rack. Remove sides and bottom of pan; place cake on platter, top side
down. Dust top with powdered sugar [confectioner's sugar].
Marjorie Campbell, Valley, NE
Brown Sugar Pound Cake
1 c butter
4 eggs
1/3 c Crisco
1 c milk
2 1/2 c GF baking mix
2 t GF baking powder
1 t baking soda
1 1/2 c GF brown sugar
1/2 c white granulated sugar
1 t GF vanilla flavoring
1 t GF maple flavoring [or 2 t maple syrup]
In a mixing bowl, beat butter and shortening. Add sugars and flavorings. Beat until light and fluffy. Add eggs. Beat after each addition. Add flour and milk and beat on low.
Spread
batter in a 10-inch tube pan that has been greased with a solid shortening such
as Crisco. Bake in a 325-degree oven for 75 minutes or until wooden pick
inserted in center of cake comes out clean. Cool completely on a wire
rack. Remove from pan and glaze or frost. [Glaze: powdered
sugar, milk, maple syrup. Frosting: cream cheese, brown sugar,
butter, salt].
Burnt Sugar Cake
Burnt sugar syrup:
1/2 c white granulated sugar
1/2 c boiling water
Cake:
2/3 c butter
1 c white granulated sugar
1 t vanilla flavoring
2 or 3 eggs, separated
3 c GF baking mix [or 3 cups of a GF white cake mix]
3 t GF baking powder
1 t non-iodized salt
1 c milk, room temperature
Caramel frosting:
4 T butter or margarine
2/3 c heavy cream
1 1/4 GF brown sugar
1/4 t non-iodized salt
1 t GF vanilla flavoring
4 c powdered sugar [confectioner's sugar]
3/4 c pecan halves
Burnt sugar syrup. Heat sugar slowly in a heavy iron skillet or saucepan, stirring constantly. When sugar is melted and begins to smoke, add boiling water slowly and carefully. Continue stirring. Stir until sugar is dissolved. Set aside to cool.
Cake. Cream butter with sugar. Beat until fluffy. Add vanilla then egg yolks one at a time. Beat thoroughly after each addition. In large bowl, sift together flour, baking powder, and salt. Stir cold sugar syrup into butter mixture, then add sifted dry ingredients alternately with milk. Beat until smooth. Beat egg whites until stiff, but not dry. Fold into flour mixture. Pour batter in greased 9- x 12-inch baking pan. [or, use three 9-inch round baking pans]. Bake for 20 minutes in 375-degree oven and then check for doneness--especially in center. May need to bake an additional 5 to 10 minutes depending on baking mix being used.
Caramel frosting. Combine butter, cream, brown sugar, and salt in heavy saucepan. Bring to boil, stirring constantly. Remove from heat and add vanilla. Gradually add enough sifted powdered sugar to make frosting of spreading consistency.
Spread
sides and top of cake layers with caramel frosting. Garnish with pecan
halves, if desired.
Carrot Cake
Whether to use raw, grated carrot; canned carrots; carrots from the baby food counter--or no carrots at all. That is the question! In reality, they all make a very good cake. But I'm over in the canned carrots corner; you can make any substitutions you would like, however, and you'll have a good final product.
2 c white granulated sugar
1 1/2 c corn oil
4 eggs
2 c GF baking mix
2 t baking soda
2 t cinnamon, ground
1 t non-iodized salt
1 sm can cooked carrots plus 1 T juice from the can
1/2 c flaked or chopped coconut
1/2 c nuts, finely chopped
Cream together sugar, oil, and eggs. Add flour and soda. Combine. Add remaining ingredients one at a time and beat.
Bake in a tube pan or a 9 x 12-inch baking pan that has been well greased with a solid shortening such as Crisco. [Note: a tube pan will also need to be floured with a part of the GF baking mix]. Bake for 65 to 70 minutes in an oven that has been preheated to 350 degrees. Check for doneness at one hour and adjust time to complete baking.
Suggested frosting: one half of an 8-oz package of cream cheese; one half
cup butter or margarine; one half cup [plus] powdered sugar; one fourth cup
flaked coconut; one fourth cup chopped nuts. Combine and spread over
warm cake.
From a file folder of recipes from Betty Woltemath
Cheesecake Batter
What better way to pay tribute to New York than with a gastronomic homage--in this case, cheesecake, the ultimate New York dessert. To make a better cheesecake start with a basic batter.
2 t butter, softened
1 1/2 lbs cream cheese [3 8-oz pkg]
1 c white granulated sugar
1 1/2 t GF vanilla flavoring
1/2 c GF sour cream
1/3 c whipping cream
4 eggs
1/3 to 1/2 c GF cookie crumbs [or bread crumbs sugared]
Spread butter on the bottom and sides of a 9-inch spring form pan. Sprinkle the inside of the pan with the crumbs. Shake the pan to coat the bottom and sides of the pan completely.
Beat the cream cheese in a large bowl 1 to 2 minutes or until the cheese has softened and is smooth. Gradually add the sugar and vanilla and beat the ingredients with an electric mixer set on medium for 2 to 3 minutes or until the mixture is smooth. Scrape down the sides of the bowl with a rubber spatula and beat.
Blend in the sour cream and the whipping cream. Add the eggs one at a time, beating after each addition to incorporate. Pour the batter into prepared pan. Place spring form pan inside a larger pan. Fill the larger pan with enough hot water to come at least one inch up the sides of the baking pan. Bake at 350 degrees for 70 to 75 minutes or until the cake is tanning lightly. Remove the spring form pan from the water and allow the cake to cool. When the cake has reached room temperature, refrigerate it at least four hours or until it is thoroughly chilled. Remove the sides of the pan to serve the cake.
Comment: consider adding two tablespoons freshly grated lemon rind and two tablespoons grated orange rind to this basic batter. Add to the cake mixture with the last egg. For a topping, melt one fourth to one half cup of seedless raspberry or currant jam, pour over the top when almost cooled. Arrange two packages of fresh raspberries on the jam.
For a
chocolate cheesecake, use chocolate cookie crumbs for the crust. Within the cake
add ten ounces of melted, cooled chocolate. Blend in the cooled chocolate
with the last egg.
Chocolate Cake
This is a small basic chocolate cake. With the yogurt addition, it remains fresh a bit longer. I like frosting the cake in the pan, sealing the cake to the edge of the pan with frosting so that it remains soft and moist.
1 1/4 c white granulated sugar
1/4 c solid shortening such as margarine or Crisco
2 T corn oil
3 T baking cocoa or 2 squares of Hershey baking chocolate, melted
1 egg
1 8 oz container of strawberry yogurt
4 T orange juice [any juice or coffee]
1/4 t non-iodized salt
3/4 t baking soda
1 1/4 c GF baking mix
1 t GF vanilla flavoring [imitation uses imitation alcohol]
Mix together shortening, sugar, cocoa, and egg. Add yogurt and orange juice and beat again. Add salt, soda, flour, and vanilla. Mix and beat well after each addition.
Pour batter into 9 x 9-inch pan greased with a solid shortening such as Crisco. Bake for 40 minutes in an oven that has been preheated to 350 degrees. Check for doneness with a toothpick. Note center; with the yogurt addition, the cake may need to bake a few minutes longer. Remove from oven. Cool and frost.
Comment: More cocoa can be added if your preference is for a stronger or
more brisk chocolate flavor. Suggested frosting: Five Tablespoons of
peanut butter, one teaspoon vanilla, one Tablespoon margarine, one cup of
powdered sugar and a pinch of salt. Add more powdered sugar if you desire
a heavier texture and thicker frosting. Mix frosting right after you
put the cake into the oven and refrigerate until cake is cooled and ready for
frosting. I typically save back one or two Tablespoons of the yogurt to
add to the frosting.
Chocolate Angel Food Cake
For Cake:
3/4 c cake flour, sifted and whisked [use either a commercial cake flour, a homemade cake flour, or a white cake flour mix ]
1 1/2 c plus 2 T white granulated sugar
1 c baking cocoa
1 1/2 c egg whites [depends on size of eggs used], room temperature
1 1/2 t cream of tartar
1/4 t non-iodized salt
1 1/2 t GF vanilla flavoring
For Frosting:
2 c whipping cream
1 c powdered sugar [confectioner's sugar]
1/2 c baking cocoa
Dash non-iodized salt
For cake. Sift together flour, 3/4 cup plus 2 Tablespoons sugar and cocoa three to four times. Whisk to add air. Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt and vanilla until foamy. Add remaining sugar, 2 Tablespoons at a time, beating about 10 seconds after each addition. Continue beating until mixture holds up with stiff peaks. With a rubber spatula, fold in flour mixture, three Tablespoons at a time. [Mixture will be thick]. Spread into an angel food-type tube pan. Cut through batter with a knife to remove any air pockets.
Bake in a 350-degree oven for 40 to 45 minutes or until the top of cake springs back when lightly touched. Invert cake in pan; cool. Run a knife around sides of cake and remove to plate.
For Frosting:
Combine ingredients in a chilled bowl. Beat until thick enough to
spread. Frost the entire cake. Chill until ready to
serve.
Coconut Pineapple Cake
This large cake requires one and half cups butter [3/4 lb] and five eggs. The eggs provide a large part of the leavening for the cake. I have added both baking powder and baking soda which I feel is helpful with a gluten-free flour mix. If you like the traditional pineapple upside down cake, you'll also find this one to be a winner. I used four lightly greased baking pans for a four-layer cake with a pineapple pudding sauce between layers.
Cake:
2 8-oz cans crushed pineapple, well-drained, reserve juice
1 1/2 c butter or margarine softened
3 c white granulated sugar
1 t GF baking powder
1 t baking soda
5 eggs
2/3 c lemon-lime soda pop
3 c GF white cake mix [Dietary Specialties, or other commercial cake flour or cake mix; can also use GF baking mix with success].
1 t GF lemon flavoring
1 t GF vanilla flavoring
Filling:
2 c white granulated sugar
1/4 c cornstarch
reserved pineapple
1 c water
Frosting:
1/2 c butter or margarine
1 3-oz pkg cream cheese, softened
4 c powdered sugar [confectioner's sugar]
1 t GF vanilla flavoring
3 to 4 T reserved pineapple juice
2 c flaked coconut
Drain pineapple, reserving juice for cake and frosting and also reserve pineapple for filling.
Beat butter in large bowl on medium speed until creamy. Gradually beat in sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add baking powder and baking soda. Beat to combine.
Stir together soda pop and one-third cup reserved pineapple juice. With mixer on low speed, beat cake flour into butter mixture alternately with soda pop mixture, beginning and ending with flour. Beat in lemon and vanilla just until mixed. Pour into prepared pans.
Heat oven to 350 degrees. Grease four round 9-inch pans with a solid shortening such as Crisco. Line bottoms with wax paper. Grease and also flour the waxed paper bottom. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely on a wire rack.
Filling. Stir together sugar and cornstarch in 2-quart saucepan. Stir in pineapple and water. Cook over Medium heat, stirring constantly, until mixture boils and thickens. Cool.
Place one cake layer on plate. Spread with one half cup filling. Repeat with second, third, and fourth layers and remaining filling, leaving one half inch edge on top. Make cream cheese frosting. Frost side of cake; pipe decorative border around top edge of cake. Sprinkle coconut on side and top border of cake.
Frosting. Beat butter and cream cheese in large bowl on medium speed until
blended. Gradually beat in powdered sugar, vanilla, and enough pineapple
juice to make frosting easily spreadable.
Fruit Cocktail Torte
1 1/4 c fruit cocktail, drained [retain juice]
1 c white granulated sugar
1 1/4 c GF baking mix
1 1/2 t baking soda
1 large egg [or two small ones]
1/2 t non-iodized salt
1/3 c plus 1 T fruit cocktail juice
3/4 c GF brown sugar
1/2 c nuts, chopped
Sift
and blend dry ingredients together. Beat egg with cocktail juice.
Add to dry to ingredients and mix well. Fold in fruit and mix
lightly. Pour mixture into 9- x 13-inch baking pan that has been lightly
greased with a solid shortening such as Crisco. Sprinkle brown sugar and
nuts over dough. Bake in a 350-degree oven for 45 minutes. Check for
doneness. [may need to bake an extra few minutes] When cooled, cut
into squares and serve plain, with a dusting of powdered sugar, or with a dollop
of whipped cream.
German Chocolate Cake
1 4-oz package sweet chocolate
1/2 c water
2 c white granulated sugar
3/4 c Crisco
1/4 c corn oil
1 T butter
4 eggs, separated
2 cups GF baking mix
2 t baking soda
1 t GF baking powder
1/2 t non-iodized salt
1 c buttermilk
1 t GF vanilla flavoring
Combine chocolate, butter, and water and microwave until almost melted. Stir until smooth. In a bowl, combine sugar and shortenings. Add egg yolks one at a time and beat thoroughly. Add melted chocolate and beat well. Combine flour, soda, and baking powder and add to the chocolate mixture alternately with the buttermilk. Stir in the vanilla flavoring. In another bowl, beat the egg whites until stiff and stir in gently into the batter. Best not to beat.
Pour into three 9-inch round baking pans that have been well-greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes and then remove layers from pans and cool completely.
Frosting:
3 egg yolks
1 c evaporated milk
1 T butter
1 c white granulated sugar
1/2 c GF mini-marshmallows
1 t GF vanilla flavoring
1 1/3 c flaked coconut
3/4 to 1 c pecans, chopped
Combine egg yolks, milk, butter and sugar in saucepan and cook and stir over
Medium heat. At 10 minutes, add marshmallows. Cook an additional 5
minutes or until mixture begins to thicken. Remove from heat and stir in
vanilla. Add coconut and pecans and combine. Cool. Spread
between layers and over top of cooled cake.
Holiday Fruit Cake
Adapt and add to this recipe to get the fruits and nuts of your choice. While the recipe suggests using a tube pan, I like using holiday-decorated paper cups [liners]. Place a small dot of butter into the bottom of each paper cup, set into a muffin tin, fill with dough, add a decorative piece or two on top and bake as directed in the recipe.
3/4 to 1 lb dates, pitted, cut into pieces with scissors
1/2 lb red and green candied cherries, cut each cherry in half
1/2 lb candied pineapple, place on cutting board and cut into pieces
3/4 to 1 lb pecans, coarsely chopped
1/2 to 3/4 lb Brazil nuts, coarsely chopped
Optional: reduce the amount of pecans and Brazil nuts and add 1/4 to 1/2 lb macadamia nuts, coarsely chopped.
1 c white granulated sugar
1 c GF baking mix
2 t GF baking powder
1/2 t nutmeg
4 eggs
1 t vanilla flavoring
Cut fruits into small pieces; mix with chopped nuts. Sift dry ingredients together, mix with fruits and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well.
Pack
into tube pan that has been lightly greased with butter or Crisco. [Note: if the
pan does not have a removable bottom, fit the bottom with a piece of parchment
paper]. Or, pack into muffin tin liners that have a dot of butter in
the bottom. Add an extra half cherry, a whole pecan and a piece of
pineapple on the top of each small cake. Bake for two hours at 250
degrees.
Lemon Pound Cake
The texture of this cake is similar to that of a pound cake, but lighter, and the lemon flavor is bright and clear. And, of course, it is not a true pound cake--despite the name of the recipe. I do it in a long loaf pan, poke it with a few holes while still warm, and then add a lemon juice-sugar glaze. [I use the same recipe for an orange cake with the appropriate substitutions].
Cake:
2 c GF baking mix
3/4 t GF baking powder
3/4 t baking soda
1 c white granulated sugar
1/2 c butter
3 large eggs
1/2 c GF sour cream
2 T finely grated lemon zest
Glaze:
1/3 c white granulated sugar
1/3 c lemon juice
Combine flour, baking powder, and baking soda and set aside.
In a large bowl, beat sugar and butter together until light and then beat in the eggs, one at a time.
Beat in dry ingredients alternately with sour cream and then stir in the lemon zest.
Turn batter into a 4 1/2- x 8-inch baking pan heavily greased with a solid shortening such as Crisco. [or mini-Bundt pans or 5-inch ramekins]. Bake in a 350-degree oven for 50 to 60 minutes. [depending on the size of pan used and the combination of GF flours used].
Make a
glaze by mixing together the sugar and lemon juice. When sugar is
dissolved, spoon over warm cake and allow to cool in the pan.
Maple Syrup Cheesecake
1 8-oz pkg cream cheese
1 c maple syrup
1/3 c GF brown sugar
3 T GF baking mix
3 eggs
3 oz semisweet chocolate, melted
Beat cream cheese in a bowl at medium speed until smooth and creamy. Gradually beat in maple syrup, brown sugar, and flour until well blended. At low speed add eggs one at a time, beating just until combined. Add melted chocolate and beat until smooth.
Bake without a crust in a well-greased spring form pan or with a regular dough crust to which two Tablespoons of maple syrup, one half cup shredded coconut have been added.
With a
crust, pre-bake the crust for 8 to 10 minutes in a 325-degree oven. Cool
slightly and then add the cheesecake mixture. Return to a 325-degree oven
and bake for 60 to 65 minutes or until knife inserted in center comes out
clean. Cool for 30 minutes before running knife around edges to
loosen. Cool for an additional two hours before removing spring form
pan. Refrigerate overnight before serving. Serve plain or with
dollops of whipped cream.
Mayonnaise Chocolate Cake
Mayonnaise as a substitute for shortening in chocolate and spice cakes appears in many cookbooks of the1940s. My file has recipes for mayonnaise chocolate cakes from both Miracle Whip and Hellmann's mayonnaise. The following listing is an adaptation of a Hellmann's recipe. Of the several mayonnaise products prepared by Hellmann's, always choose Hellmann's Regular since it uses a corn-based vinegar and does not use a wheat flour thickener. None of the reduced-fat or fat-free mayonnaise selections can be substituted for regular mayonnaise in this recipe.
1 1/3 c to 1 1/2 c GF flour baking mix
3/4 c white granulated sugar
1/4 c baking cocoa
1 1/2 t GF baking powder
1 t baking soda
1 c regular mayonnaise [Hellmann's Regular]
1 c milk [or fruit juice or water]
Combine the flour, sugar, cocoa, baking powder, and baking soda with a whisk or sifter. Add the mayonnaise and milk. Mix well. Pour into 9 x 13-inch pan which has been greased with a solid shortening such as Crisco. Bake in a preheated 350-degree oven for 25 minutes. Check for doneness. Bake until a toothpick inserted in the center comes out clean. [baking time will vary with the baking mix used]. Cool. Frost with your favorite icing.
Frosting: Suggestion. Mix 1/2 to 3/4 stick oleo with 3/4 to 1 cup of
powdered sugar [confectioner's sugar], 3 Tablespoons of cocoa, and 2
tablespoons of regular mayonnaise. Add 3/4 teaspoon of GF vanilla
flavoring and a few shakes of non-iodized salt. Thin to your consistency
preference with more mayonnaise. This is a cake that I frost in the
pan. If you are doing a 2-layer cake, add to the frosting so as to be able
to frost and seal sides.
Orange Coconut Cake
Cake:
4 eggs
2/3 c white granulated sugar
1/4 c butter or Crisco
1 t grated orange rind
1/2 t GF vanilla flavoring
2 T orange juice
3/4 c GF baking mix
Frosting:
2 8-oz pkg cream cheese, softened
1/4 c cream or half 'n half
1/4 c white granulated sugar
1 c flaked coconut
Cake. Combine eggs and sugar in medium-sized bowl. Set over hot water, not boiling water, and beat with mixer until lukewarm, about five minutes. Remove bowl from water and continue beating until light and fluffy. Cool for ten minutes.
Combine butter, orange rind, vanilla, and orange juice in small bowl. Alternately fold flour and butter mixture into egg mixture. Pour into baking pans which have been well-greased with a solid shortening such as Crisco. Bake in 350-degree oven for 25 minutes or until cakes test done. Remove cakes from pans to wire rack to cool.
Frosting.
Beat cream cheese until smooth. Beat in cream and sugar and add orange
juice. Beat to consistency to spread. Spread frosting between
layers, frost sides and top of cake. Press coconut into sides of cake and
cover top with coconut.
Orange Grove Cake
Orange rind, dates, and walnuts go into this fragrant sour cream cake. Top with an orange glaze to keep it fresh. Serve plain or with whipped cream. Is excellent with an orange cream cheese frosting.
Rind of one orange, finely ground
1 c dates, coarsely ground
1/2 c walnuts, coarsely ground
2 c GF baking mix
2 t GF baking powder
1 t baking soda
1/4 t non-iodized salt
1 c white granulated sugar
1/2 c solid shortening such as Crisco
2 eggs
1 c GF sour cream
1 cup orange juice and 1 cup sugar for glaze
Put the rind of one orange through food chopper; use the medium blade to obtain one fourth cup ground rind. Combine orange rind with dates and walnuts. Sift together flour, baking powder, soda, and salt. Cream together sugar, shortening, eggs, and sour cream. Add dry ingredients and blend well. Stir in the ground fruit and nut mixture. Turn mixture into a 9- x 9-inch pan that has been heavily greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 40 to 45 minutes. Check for doneness at 30 minutes and gage extra baking time needed according to the GF flours being used.
With
the cake still warm, punch in 15 to 20 holes in the top of the cake with a
wooden pick. Pour cooked [heat to boiling] glaze over warm
cake.
Orange Sponge Cake
One of the better recipes for sponge cake can be found on the Manischewitz package for potato starch. [can be found in the kosher food section of most grocery stores]. However, there are many adaptations for sponge cake recipes. I like this one directed to either lemon or orange--or plain as the cook determines.
8 eggs, separated
1/4 t non-iodized salt
1 t cream of tartar
1/4 c orange juice
1 1/3 c white granulated sugar
1 T orange zest, finely grated
1 c rice flour
1 T potato flour
1 t GF baking powder
Beat
the egg whites [with salt added] until foamy; add cream of tartar and beat
until stiff. Add 2/3 c sugar and mix lightly. Beat egg yolks with
2/3 c sugar until thick and yellow. Beat in orange juice and orange zest
with the egg yolk mixture. Fold egg yolk mixture into the egg white
mixture. Sift flours three times; whisk flours and lift up and
lighten. Carefully fold flours into batter. Pour batter into tube
pan. Bake for 70 to 75 minutes in an oven preheated to 325 degrees. Remove
from oven. Invert pan to cool. When cooled, frost with a frosting
made of powdered sugar, orange juice, margarine and a few drops of GF orange
flavoring.
Pound Cake
1 c butter [no substitutes]
1/2 c solid shortening such as Crisco
1 3-oz pkg cream cheese, softened
2 1/2 c white granulated sugar
5 eggs
3 c GF cake flour [or use GF white cake mix]
2 t GF baking powder
1 t baking soda
1/2 t non-iodized salt
1 c buttermilk
1 t GF lemon flavoring
1 t GF vanilla flavoring
In a large mixing bowl, cream butter, shortening, and cream cheese. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time and beat in well after each addition.
Combine dry ingredients and whisk; add to creamed mixture along with buttermilk. Stir in lemon and vanilla flavorings.
Bake
in either a 10-inch tube pan or in a long loaf pan. [does best in two
smaller pans, but with extra baking time, one large pan works]. Bake in a
325-degree oven in pans heavily greased with a solid shortening such as
Crisco. Baking time is one hour and twenty minutes [or up to 30
minutes]. Check for doneness with a wooden pick inserted in center that
comes out clean. Cool for 8 to 10 minutes before removing from pan.
Serve with fresh fruit or an ice cream topping with a fruit such as
strawberries. Whipped cream with a mix of berries is also
excellent.
Prune Cake
This is an excellent basic recipe for use with dried fruits. I have used it with prunes, dates, raisins, apricots, and blue plums. It is great with each and worked well with combinations. Dried blue plums or prunes are likely my favorites for use with this recipe.
2 eggs, beaten
3/4 c white granulated sugar
1/2 c corn oil
1/2 c of a white cake mix [Dietary Specialties works well]
1 t baking soda
1/2 t GF cinnamon
1/2 t nutmeg
1/2 t allspice, finely ground
1/2 t non-iodized salt
1/4 plain yogurt [or buttermilk]
1/2 c prunes, cooked, chopped
1/2 t GF vanilla flavoring
1/2 c nuts, chopped [black walnuts, whatever]
Beat eggs in mixing bowl. Add sugar, oil, and yogurt and beat again. Sift together the flour, soda, cinnamon, nutmeg, allspice, and salt. Add dry ingredients to egg mixture. Add prunes, vanilla, and nuts to batter and stir just to mix well.
Pour batter into 9- x 13-inch pan greased with a solid shortening such as Crisco. Bake in preheated 300-degree oven for 60 minutes. Check for doneness at 50 minutes.
While cake is warm, add an icing or dust with powdered sugar. Cut into squares and serve with ice cream or a whipped topping.
Suggested icing. one half cup white granulated sugar; 1/4 teaspoon
soda; 1/2 teaspoon white corn syrup; 1/4 cup yogurt or buttermilk; 1/4 teaspoon
GF vanilla flavoring; 1/4 cup butter, margarine or Crisco. Mix ingredients
in a saucepan. Cook to boil for two minutes over Medium heat. Stir
until blended and bubbles have disappeared. Pour over warm
cake.
Pumpkin Cake
This cake freezes well; warms well in the microwave or oven, and can be adapted to either a loaf or form pan for baking. One pumpkin cake is needed to introduce fall and the harvest days which follow.
1 c macadamia nuts, chopped or grated fine, toasted, divided
2 c GF baking mix
2 c white granulated sugar
1 T GF baking powder
1/2 t baking soda
1 t non-iodized salt
1 1/2 t GF ground cinnamon
1/2 t ground nutmeg
1 c canned pumpkin
3/4 c corn oil
3 eggs
2 t GF vanilla flavoring
1 pkg white baking chocolate, coarsely chopped [Nestle Baking Bar]
Prepare a Bundt or 9 x 13-inch baking pan with solid shortening. If using the Bundt, also flour the pan.
In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, combine pumpkin, oil, eggs, and vanilla with wire whisk. Stir in dry ingredients until well-blended. Stir in nuts and two thirds of the white chocolate. Spoon into pan. Bake in preheated 350-degree oven for 55 to 65 minutes or until wooden pick inserted in center comes out clean. [double-check center for doneness before removing from oven]. Cool in pan for 30 minutes.
To frost, place
remaining chocolate in a small plastic bag. Microwave on medium high for
45 seconds to one minute. Knead chocolate in the bag until smooth;
microwave longer if necessary. Cut off a small corner of the bag; squeeze
to drizzle chocolate over the cake. Decorate with additional nuts or candies
if desired.
Red Beet Chocolate Cake
In the farm garden, red beets might be next to zucchini in abundance. Every Gardner typically has too many of both vegetables. So zucchini and beet cookbooks have evolved with many and varied recipes. While you may not lock your car all year when parked either at home or at church; you learn to lock up everything during August--or run the risk of having your back seat filled with red beets and zucchini.
3 eggs
1 1/2 c water
1 c corn oil
1 1/2 c beets, sieved
2 oz chocolate, melted
1 3/4 c GF baking mix
1 1/2 t soda
1/4 t non-iodized salt
2 t GF vanilla flavoring
Whip together the eggs and sugar until light and fluffy. Add the oil, beets, and chocolate. Mix well. Next, add the sifted and whisked dry ingredients. Mix. Add vanilla and mix again. Pour into well greased 9 x 13-inch baking pan [or use a greased, lightly-floured Bundt pan. Bake for 60 minutes in oven preheated to 350 degrees. Check for doneness at 50 minutes. Cool for a few minutes before dusting with powdered sugar.
Comment: Can substitute zucchini for the beets in this cake. Be sure
to grate or sieve zucchini. Both are best cooked. For both beet and
zucchini cakes, add one Tablespoon apple cider vinegar and two heaping
Tablespoons of dry milk powder [either plain or buttermilk].
Arlene Stetzer, Trempealeau, WI
Red Devil's Food Cake
This cake will not be red when just out of the oven, but will take on a red color after cooling. Two recipes in the file suggest additions of red food coloring; that may be an additional choice.
1/2 c cold water
1/2 c cocoa
2 t baking soda
2/3 c butter
1 1/2 c white granulated sugar
2 eggs, beaten
2 1/2 c GF baking mix
3/4 c sour milk
1 t vanilla flavoring
Mix cold water, cocoa, and soda and let stand while preparing the remainder of the ingredients. Cream butter and sugar. Add eggs. Add half of the flour mixture and beat. Add the remaining flour and add milk and vanilla and beat vigorously. Add cocoa and soda mixture and beat again.
Bake
in two greased and floured cake pans in a 325-degree oven for 35 minutes.
Check center for doneness. Frost with a cream cheese frosting or a cocoa/
powdered sugar/ margarine frosting.
Rhubarb Pound Cake
2 1/2 c GF baking mix
2 t GF baking powder
1 t non-iodized salt
1 c unsalted butter
1 8-oz pkg cream cheese
2 1/2 c white granulated sugar
6 eggs room temperature
1 1/2 t grated orange peel [zest]
1 T GF vanilla flavoring
2 c rhubarb, thinly sliced
In bowl, stir together flour, baking powder, and salt. In a second bowl, beat the butter, cream cheese until light and fluffy. Add sugar and continue beating for 3 to 4 minutes. In a third bowl, whisk together eggs, orange peel, and vanilla. Add egg mixture to butter mixture in small increments and combine. Fold in rhubarb.
Spoon batter into Bundt pan that has been well greased with a solid shortening such as Crisco. Dust lightly with flour. Bake at 325 degrees for 65 to 75 minutes. Be careful not to under bake. Check for doneness in several areas of the pan before removing from oven.
Glaze
with a mixture of one and a half cups of powdered sugar and one and half
Tablespoons orange juice.
Rum Cake
Rum cake ages well, but seldom gets the chance. Guests at potluck dinners devour it and friends over for coffee keep nibbling at it until it's gone! I like using a commercial cake mix from Miss Robens or other companies with GF products as a yellow cake mix for this recipe, but have also made a "from scratch" yellow cake for this combination.
Cake:
1 c pecans, chopped [can also use English walnuts]
1 commercial yellow cake mix
1 pkg GF vanilla pudding mix
4 eggs
1/2 c water [milk or pear juice]
1/2 c corn oil
1/2 c light rum
Glaze:
1 stick butter or margarine
1/4 c tap water
1 c white granulated sugar
1/2 c light rum
Cake. Grease and flour with baking mix a 10-inch Bundt pan. Sprinkle the nutmeats over the bottom of the pan. Mix all of the ingredients together in one bowl. Beat two minutes with an electric mixer or until smooth.
Pour mixture over nutmeats. Bake 60 to 65 minutes in a 325-degree oven or until cake tests done. Cake should spring back when lightly pressed. It may be well to also test for doneness with a toothpick. Cool in pan for 15 to 20 minutes. Invert cake onto serving plate. Prick top with toothpick to make 25 to 30 holes. Drizzle or spoon warm glaze over warm cake. Cool to room temperature. Cut in wedges to serve. Can be served plain or with a dollop of whipped cream or a GF topping.
Glaze. Melt butter in saucepan. Stir in water and sugar. Boil
for five minutes, stirring constantly. Remove from heat. Stir in
rum. Pour or spoon over prepared cake.
Sugarless Cake
In the 1940s, during the war, with sugar rationing, many versions of sugarless cakes were developed. This particular recipe is one that we still use and enjoy.
1 c raisins
1 c prunes, pitted, chopped
1 c dates, chopped
1/2 c water
2 eggs, beaten
1 stick oleo, softened
1 c GF baking mix
1 t baking soda
1 t GF vanilla flavoring
In a saucepan, simmer the raisins, prunes, and dates with the water until tender. Cool. Add the remaining ingredients and mix well.
Pour into a 9 x 13-inch baking pan greased with a solid shortening such as Crisco. Bake in a preheated 350-degree oven for 25 minutes. Cool. Serve with Cool Whip or ice cream. Or, dust with powdered sugar.
Comment: Any of a variety of dried fruits can be used. Dried
apricots, dried plums, dried apples, and dried pears were often
substituted.
Willa Jean Rottmann, Humboldt, NE