Apple Pudding Cake With Lemon Glaze Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Steps:

• For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

Steps:

• Preheat oven to 350 degrees.
• Butter 10-inch springform pan.
• In large bowl, with electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly disolving ribbon forms when beaters are lifted.
• Combine 1 1/2 cup pecans, crumbs,baking powder and salt and fold into egg mixture; do not overmix.
• Fold in apple,lemon peel and 1 tablespoon lemon juice.
• Pour into prepared pan, smoothing top with rubber statula.
• Bake until tester inserted in center comes out clean, about 40 minutes.
• Cool cake in pan on rack; remove springform.
• Combine powdered sugar and 4 teaspoons lemon juice in small bowl and stir to combine.
• Add more lemon juice if necessary for proper drizzling consistancy.
• Spoon glaze over cake and sprinkle with the 1/4 cup of pecans.

Steps:

• Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
• There are two parts to this recipe, the cake and the topping.
• To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
• Place the fruit in the pan, and sprinkle it with the lemon juice.
• In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
• Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
• Spoon the batter over the fruit in the pan, spreading it to mostly cover.
• To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
• Sprinkle this mixture over the batter, then carefully pour the hot water over all.
• It will puddle on top; that's OK.
• Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
• Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
• Yield: 8 to 9 servings.

Steps:

• Preheat oven to 375.
• Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
• Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
• Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
• Carefully slide them off the cookie sheet and cool.
• Make your filling:.
• Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
• Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Steps:

• Preheat oven to 350 degrees F.
• Butter 10 inch springform pan.
• In large bowl, beat eggs with sugar until thick and pale.
• Combine walnuts, crumbs, baking powder salt and cinnamon and fold into egg mixture; do not overmix.
• Fold in apple, lemon zest and lemon juice.
• Pour into pan, smoothing top.
• Bake about 40 minutes.
• Cool cake and then remove from springform pan.
• For glaze: Combine icing sugar with 4 tsps lemon juice; add more juice if necessary for proper drizzling consistency.
• Spoon over cake.
• Sprinkle with remaining walnuts.