MAMA'S SPICE CAKE
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
MAMA'S SNOW CAKE
For a beautiful finish to a winter meal, I serve this "snow" cake. This dessert is so impressive its fluffy interior and its sweet exterior.-Jim Luker, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.
Nutrition Facts : Calories 430 calories, Fat 15g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 327mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
MAMA NEELY'S SPICED PECAN CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
- For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
- For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
- For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
- Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!
BAHAMA MAMA BANANA RUM CAKE
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Provided by Scarlett516
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
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