PEACH SUNSHINE TEA CAKE
Make and share this Peach Sunshine Tea Cake recipe from Food.com.
Provided by Nannette Meyette
Categories Breads
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 grease a 9 inch springform pan in small bowl, blend butter and sugar, then add vanilla and egg; beat well Add flour, baking powder, and salt to butter mixture; blend well.
- Spread dough over bottom and 1 inch up sides of pan.
- Over dough, arrange 5-6 peach slices in center to create a circular shape Place rest of slices around center circle to create the effect of sunrays.
- Sprinkle with sugar and cinnamon; Bake 35-45 minutes Cool 10 minutes then remove the sides of pan.
DOWN SOUTH SWEET TEA CAKE
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 511 calories, Fat 29g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 357mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
STRAWBERRY SUNSHINE CAKE
I got this recipe out of a Taste of Home book last summer and I love this recipe. I made it for a BBQ and my daughter requested it as a birthday cake. I've also used strawberries and blueberries for 4th of July celebration. The recipe recommends slicing the cake with a serrated knife. To split the cake into three layers I use dental floss - Makes a nice clean cut.
Provided by Maggie
Categories Gelatin
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
- Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
- In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
- Gradually add remaining sugar, beating until thick and lemon-colored.
- Blend in water and extracts.
- Sift flour over batter; beat until smooth.
- Fold in egg whites just until blended.
- Spoon into an ungreased 10-inch tube pan.
- Cut through batter with a knife to removed air pockets; smooth the top.
- Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
- Immediately invert pan; cool completely.
- In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
- Place bowl in ice water for about 5 minutes or until slightly thickened.
- Fold in strawberries and 1/2 cup of the whipped topping.
- Run a knife around the edges of pan to loosen cake.
- Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
- Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
- Frost top and sides with remaining whipped topping. Garnish with strawberries.
- Store in refrigerator until ready to serve. Refrigerate leftovers.
Nutrition Facts : Calories 264.6, Fat 6.7, SaturatedFat 4.8, Cholesterol 69.2, Sodium 173.2, Carbohydrate 46.5, Fiber 0.9, Sugar 37.1, Protein 5.3
MEMAW'S LEMON SUNSHINE CAKE
This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!
Provided by ACYGAN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
- Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
- Pour batter into prepared cake pan.
- Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
- Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
- Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 g
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