THIRTY DAY FRIENDSHIP CAKE
This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.
Provided by Yvonne
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P19DT19h2m
Yield 48
Number Of Ingredients 14
Steps:
- Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
- Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
- Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
- Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
- It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
- Bake cakes at in the preheated oven for 55 to 65 minutes.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 55.5 g, Cholesterol 31.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 220.2 mg, Sugar 38.7 g
AUNT HELEN'S CHOCOLATE CAKE
This cake recipe is from my Aunt Helen. She got it from her mother-in-law years ago. I make this and pair it with a "boiled frosting" recipe which I got from my sister-in-law, Patti. I am also sharing that recipe. This cake and Patti's Boiled Frosting are a match made in heaven. At school I made this cake for the Relay for...
Provided by Pearl Florick
Categories Cakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Mix all of your dry ingredients together in a large bowl.
- 2. Add in the vanilla and the oil. Beat the eggs and add in. I always stir that much to blend before adding in the hot water.
- 3. Carefully add in the hot water a little at a time and mix it well. The batter is going to be pretty loose and that is okay.
- 4. Pour into greased and flour baking pan (13x9) and bake at 350 degrees for about 30 minutes. Check center, insert a toothpick or a knife and when it is pulled from the center clean the cake is done. Let cool completely before frosting.
AUNT HELEN'S OPERA FUDGE
This is sort of a fru-fru fudge. I don't know if anyone makes it anymore, but my Aunt Helen did and I loved it. You will need a large candy-making marble slab or something similar that will stay cold.
Provided by retiree09
Categories Candy
Time 35m
Yield 1 log, 15 serving(s)
Number Of Ingredients 3
Steps:
- Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
- Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
- Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
- Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.
Nutrition Facts : Calories 600.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 72.5, Sodium 23.3, Carbohydrate 107.8, Sugar 105.7, Protein 1.4
GRANDMA HELEN'S PUMPKIN CAKE
I found this adaptation of a recipe from Penzeys Spices catalog in my local paper's food section. Yum, yum!
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. 325 degrees if using a Pyrex Glass pan
- Grease a 9 x 13-inch baking pan or two 8- or 9-inch round cake pans.
- In medium bowl with electric mixer, beat eggs until frothy.
- Add sugar, pumpkin, oil, spice and vanilla.
- Beat on low speed until combined, then increase to medium speed.
- Beat 1 minute.
- Add flour, baking powder, baking soda and salt; beat on low speed for 2 minutes.
- Add nuts and stir to combine.
- Pour into baking pan.
- Bake on center rack for about 40 minutes (30 to 35 minutes for layers) until cake is golden brown and top springs back when lightly pressed.
- Let cool in pan on rack for at least 1 hour before frosting.
- (For a layer cake, let cool 15 minutes, remove cake from pans and let cool completely before frosting.) For frosting: Beat butter and cream cheese with electric mixer until fluffy.
- Add confectioners' sugar and vanilla and beat on low speed until fluffy.
- Add more powdered sugar if necessary to make a stiffer frosting.
- Store cake in the refrigerator.
Nutrition Facts : Calories 428.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 98.6, Sodium 362.1, Carbohydrate 27.5, Fiber 1, Sugar 9.4, Protein 5.8
AUNT HELEN'S CARROT CAKE
My Aunt Helen is one of the best bakers I know. She has been making this cake ever since I can remember. The highlight of a holiday meal was when this cake was served. It is still a family tradition and certainly a favorite.
Provided by Pearl Florick
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. sift together the first 5 ingredients. Make a well in the center then add the next 4 ingredients. Use a wooden spoon to mix this batter. Add in a few tablespoons of the reserved pineapple juice and stir until smooth.
- 2. Fold in the carrots, coconut, nuts and pineapple.
- 3. In a prepared 13x9 pan (greased and floured or just spray with Pam for Baking) pour the batter in and level it off. Bake at 350 degrees about 45-50 minutes (test center for doneness) Frost with cream cheese frosting.
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