favorite family foods - title

CAKES/FRUIT BREADS/ICING


PUMPKIN NUT BREAD  (Libby's)

2 cups sifted flour

2 tsp. baking powder

1/2 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 cup pumpkin

1 cup sugar

1/2 cup milk

2 eggs

1/4 cup softened butter

1 cup chopped pecans

Sift dry ingredients together. Mix pumpkin, sugar, milk, and eggs together. Mix pumpkin, sugar, milk, and eggs together. Add dry ingredients and butter. Mix until well-blended. Add nuts. Spread in well-greased standard loaf pan. Bake at 350 degrees for 45-55 minutes. Test with toothpick. This freezes well.

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MOTHER'S OLD-FASHIONED DATE CAKE (Grandma Palmer)

2 cups chopped dates

1 1/2 cup chopped nuts

2 cups boiling water

2 eggs, well-beaten 2 tsp. soda

1 tsp. baking powder*

1/2 cup butter or margarine

3 cups sugar

5 cups flour

 Pour boiling water over dates and add butter and soda to mixture. Cream eggs and sugar. Mix together flour, egg mixture, date mixture. Not too stiff. Add nuts. Put in 3 loaf pans. Bake at 325 degrees for 45 minutes. Frost with cream cheese frosting.
*The original recipe always fell in the middle. So I added the 1 tsp baking powder and it looks better and tastes the same.

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OUR FAVORITE ZUCCHINI BREAD 

1 cup oil

2 cup sugar

3 eggs

2 cups grated zucchini

2 tsp. vanilla

3 cups flour

1 tsp. soda

1/4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 cup nuts

Mix together. Bake for 1 hour at 325 degrees.
This is my favorite zucchini bread recipe, it has less cinnamon in it than most recipes.

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ZUCCHINI-BLUEBERRY BREAD (Cindy Alldredge)

1 cup oil

2 cups sugar

3 eggs

2 cups grated zucchini

1 tsp orange extract

3 cups flour

1 tsp. soda

1/4 tsp baking powder

1 tsp. salt

1 Tb. grated orange peel

1 cup blueberries

Mix oil, sugar, and eggs together add zucchini and orange extract. Add dry ingredients which have been mixed together. Fold in blueberries. Bake one hour at 325 degrees.
This is my Northwest variation of zucchini bread.

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ADA'S APPLESAUCE CAKE

1/2 cup butter or shortening

1 cup sugar

2 eggs, beaten light

1/2 cup chopped nuts

1 cup chopped raisins

2 cups sifted flour

1 tsp soda

1/2 tsp nutmeg

1 tsp cinnamon

1 cup unsweetened applesauce

1 tsp salt

Beat shortening, sugar, and eggs until fluffy everything else and mix well. Put in greased loaf pan bake at 350 degrees for one hour. Or in 9 inch layers and bake for 25 minutes. (Ada also uses unsweetened thick apricot nectar if she has it for a different flavor.)

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FRUIT COCKTAIL CAKE (Eileen Sherwood )

1 cup sugar

2 cups flour

2 tsp soda

2 eggs

1 can (2 cups) fruit cocktail, undrained

Mix and pour into 9 X 13 inch pan. Sprinkle with 1/2 cup brown sugar, 1 cup coconut, and 1 cup pecans. Bake for one hour

while baking, mix:

1 cup sugar

2 Tb flour

1 1/2 cups milk

Bring to boil. Add 1 stick (1/2 cup) margarine or butter and boil 7 minutes. Pour sauce over cake immediately on removing from oven.

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CHICAGO TEMPLE CAFETERIA CARROT CAKE (Suzanne Vance )

cake:

2 cups flour

1 tsp soda

2 tsp cinnamon

1 tsp salt

2 cups sugar

1 1/2 cup oil

3 eggs

2 cups freshly grated carrots

1 cup crushed pineapple, drained

1 cup shredded coconut

1 cup chopped walnuts

1 tsp vanilla

frosting:

8 oz cream cheese, softened

1/2 cup butter, softened

2 tsp vanilla

4 cups sifted powdered sugar

Preheat oven to 350°. Butter and flour a 9x13 inch pan. Sift flour, soda, cinnamon, and salt. Set aside. Beat sugar, oil, and eggs until well blended. Gradually add flour mixture. Fold in carrots, pineapple, coconut, walnuts, and vanilla. Pour into pan. Bake one hour. Cool.

For frosting: Beat cream cheese, butter, and vanilla together. Gradually add powdered sugar, beating until smooth. Frost cake.
The Chicago Temple cafeteria is known for its great food and the best desserts. They even have their own cookbook.

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OATMEAL CAKE

1 1/2 cups boiling water

1 cup oatmeal

Pour boiling water over oatmeal and let stand for 20 minutes.

1/2 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 1/2 cup flour

1 tsp soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

Cream shortening and sugars together add eggs and mix well. Add oatmeal mixture and dry ingredients which have been mixed or sifted together. Bake for 35 minutes at 350 degrees in a 9X13pan.

 Topping:

1/2 cup butter

1 cup brown sugar

1 cup coconut

1 cup nuts

1/2 cup canned milk

1 tsp vanilla

Place all but vanilla in saucepan and heat until sugar melts, add vanilla. Spread on hot cake.

*We use 2 cups of coconut and no nuts sometimes. This is great to serve warm with ice cream after home evening etc.

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RED VELVET CAKE AND FROSTING (Launa Noll )
Nikki’s favorite birthday cake

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 oz. red food coloring

1 tsp vanilla

2 tsp cocoa

1 tsp salt

1 cup buttermilk

2 1/4 cups flour

1 tsp vinegar

1 tsp soda

Cream shortening, sugar and egg. Make paste of red food coloring and cocoa. Add salt and buttermilk. Mix slowly! Add flour and then mix vinegar with soda. Add this and vanilla. Do not beat after flour! Just Blend! Grease and flour two 9-inch pans. Bake at 350° for 30 minutes. Cool before frosting.

FROSTING:

5 Tb flour

1 cup milk

1 cup granulated sugar

1 tsp vanilla

1 cup butter

Cook flour and milk until thick. Cool. Cream sugar, butter, and vanilla. Add cooled milk/flour mixture and beat until fluff, like whipped cream. This takes a while to reach this stage.

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TOMATO SOUP SPICE CAKE

3 cups flour

3 tsp baking powder

1 tsp soda

1 1/2 cups sugar

3/4 tsp salt

1 1/2 tsp cinnamon

1 tsp cloves

1 1/2 tsp nutmeg

3/4 cup oil

3/4 cup water

1 can tomato soup

1 1/2 cups raisins

1 1/2 cups nuts

Mix and pour into greased and floured large pan. Bake 45 minutes at 350 degrees.

frosting:

2 cups powdered sugar

1/2 cube margarine

1 tsp vanilla

a few Tb milk to moisten

We used to make this a lot when we were first married.

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DEATH BY CHOCOLATE CAKE

4 Eggs

1 c Sour cream

1/2 c Water

1/2 c Oil

1 pk Chocolate cake mix

1 pk Chocolate instant pudding

12 oz Semisweet chocolate chips

Confectioner's sugar

Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 F for 1 hour. When cool, sift powdered sugar on top of cake.
I made this for a Relief Society dinner and it is a cake that I like and I don’t like cake especially chocolate cake!

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MOCK TWINKIES  (Gerri Alldredge)

1 package Pineapple cake mix

1 package yellow cake mix

Mix together, follow directions on package for cupcakes.

Bake and cool. (You can just use two yellow cake mixes)

Filling:

2 Tb. flour

1 cup milk

Mix together cook until thickened, cool.

1/2 cup shortening

1/2 cup margarine

3/4 cup sugar

1 tsp vanilla

Beat together for 5 minutes until fluffy. Add to cooled flour and milk; mix well. Fill cupcakes with pastry bag. (Put down through middle of cupcake). Serves 50

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LEMONADE FROSTING

1/3 cup soft butter

pinch salt

3 cups powdered sugar

1 pkg. unsweetened lemonade koolaid powder

1/4 cup milk

yellow food coloring

Cream together until light and fluffy. Add food coloring a drop at a time until you get the color you want.
We discovered this by accident when I was out of lemon juice and lemon extract and made the frosting with koolaid powder, it is really good. Mike loves lemon cake and this is good on it.

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ROYAL ICING

2 egg whites

2 1/2 cups powdered sugar

1/4 tsp cream of tartar

 Stir together and then beat on high speed for 3 minutes. Use immediately or cover with plastic wrap to keep from drying out.
(This is the frosting cement for our gingerbread houses.)

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EASY PENUCHE FROSTING (Mom)

1/2 cup butter

1/4 cup milk

1 cup brown sugar

2 cups powdered sugar

Melt butter in saucepan; stir in sugar. Bring to a boil and cook and stir over low heat for two minutes. Stir in milk; return to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar. Add more milk if necessary to make of spreading consistency.

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OUR CINNAMON “RED HOTS” ICING

1 pkg red-hots candy (1 cup)

½ cup boiling water

Melt together over medium heat.

Quickly stir in:

1 lb. Powdered sugar

2 Tb butter

Dip sugar cookies into icing and put on cooling rack with cookie sheet under to catch drips.
Work quickly before icing cools and hardens. Can set icing pan over a pan of boiling water to keep warm.
(We use this icing on our Valentine cookies - Darlene’s sugar cookie recipe).


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