Williamsburg Orange Cake

I used to make this cake for bake sales when I was in high school, and they always fetched a pretty penny!  this is yummy and moist!  This is a really easy all in one bowl-- mix and pour recipe. This is not your typical buttermilk cake recipe and is a great from scratch cake for beginners!

Ingredients
2 1/2 Cups All Purpose Flour ( or 2 2/3 cup Cake Flour)
1 1/2 Cups Granulated Sugar (I keep a vanilla bean in my sugar jar and only use cane sugar)
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
1  1/2 Cups Buttermilk
1/2 Cup Sweet Cream Butter, Softened
1/4 Cup Crisco Shortening
3 Large Eggs (about 2/3 cup)
1  1/2 Teaspoon vanilla
1 Cup Golden Raisins, Cut Up (Or for a zip substitute Crasins!)
1/2 Cup Finely Chopped Walnuts or Peacns
1 Tablespoon Orange Zest or grated Orange Peel (like to heap the tablespoon)

Top with Williamsburg Buttercream

Directions
Preheat oven to 350 degrees. Grease and flour three 8-9 inch round cake pans.

Measure and pour all ingredients for the cake into a large bowl. Mix 1/2 minute on low spread will you use the spatula to scrape down bowl sides constantly. Beat on high speed for 3 more minutes, scraping occasionally to make sure all the dry mixture is evenly dispersed. Pour mixture evenly into three pans. Bake 30-35 minutes until a toothpick comes out clean. Cool completely.  Then frost with the Williamsburg Butter cream frosting.

Williamsburg Butter Cream Frosting
1 Stick (1/2 Cup) Butter, softened at room temperature.
4 1/2 Cups C & H Confectioners Sugar
4-5 Tablespoons Orange Flavoring, Orange Juice or Orange Liqueur - (each adds its own touch, when I was in high school I made this with Orange Liqueur, it had less alcohol than the flavoring had! Or Make your own Orange Extract!)
1 tablespoon Orange Zest or Grated Orange Peel

Whip butter and sugar until fluffy. Stir in flavoring. Add orange zest or grated peel and beat until smooth. Ice the cakes by spreading a little icing in between each layer, frost the top, then the sides. Sever with a smile!

Daffodil Cake and Lemon Glaze

I love this cake for Easter.  I first made it when I was a young mother and I did it because it looked challenging! I can slice it in thin slices and it is light and lovely as its name. Top it with lemon glaze, fluffy home whipped cream and coconut, or serve it with whipped cream and berries! Basically this is kind of like two cakes intermixed to make a lovely delicate yellow and white marbled cake. this recipe is not as daunting as first appears.

Ingredients

1 Cup Sifted Cake Flour

3/4 Cup + 2 Tablespoons Granulated Sugar (14 Tablespoons)

12 Large Egg Whites (1 1/2 cups)

1  1/2 Teaspoons Cream of Tarter

1/4 Teaspoon Salt

3/4 Cup Sugar

6 Egg Yolks

1 1/2 Teaspoons Vanilla

1/2 Teaspoon Almond Extract

Directions

Heat oven to 375 degrees. In a medium bowl mix and stir together flour and 3/4 cups + 2 tablespoons sugar and set aside. 

In large mixing bowl, whip egg whites, cream of tarter, and salt until foamy. Slowly add in remaining sugar a tablespoon at a time while whipping the egg mixture til it forms stiff peaks. Set aside.

In a small bowl beat the six yolks about five minutes until the yolks are thick and lemon yellow.

Carefully fold the flavorings into the meringue mixture.

Gently sprinkle, 1/4 of the sugary flour mixture at a time, over the meringue mixture. Then gently fold until the flour mixture disappears. Be very careful not to over fold.

Carefully pour half the batter into another bowl.  Gently fold yolks into one of the batter bowls.

Alternately spoon yellow and white batter into an ungreased 10x4 inch tube pan (angel food pan). Whit a knife gently cut down through the batter to swirl or gently marble it.

Place pan on the bottom shelf of the oven to bake for about 40 minutes. The cake is done when it springs back when it is gently pressed by fingers. Invert pan on a funnel or bottle to cool. Then glaze or frost and serve.

Lemon Glaze

Ingredients
1 Cup Confectioner's Sugar
1/2 Teaspoon Grated Lemon
1 Teaspoon Lemon Juice (fresh)
About 2 Tablespoons Milk
1 Drop Yellow Food Color

Directions
Mix until smooth.

Cream Cheese Frosting

Cream Cheese Frosting

Ingredients

1/2 Cup Butter (softened)

8 Ounces Cream Cheese (softened)

1 Teaspoon Vanilla

4 Cups Powdered Sugar

Directions

Cream butter and cream cheese together; add vanilla and cream well. Add in powdered sugar. Whip to creamy.  Add a few drops of milk to make spreadable.  Frost between layers, sides, and top.  Chill and serve!  Enjoy!

Donna's Almost Homemade Red Velvet Cup Cakes

For Our Annual Super Saturday Craft's, Day the Relief Society provided lunch and dessert was pot luck. I decided to make red velvet cake but did not have enough time, so I opted for using a box mix, altered to be moist as home made. I topped it with easy roses made of the "original Heavenly Frosting" recipe I use on my Red Velvet Cake.

Ingredients:
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 1/4 water
1/3 cup Crisco shortening- melted, instead of oil. This makes the cake moist like homemade.
3 extra large eggs

Directions:
Mix well and pour into 24 cup cake wrappers. Bake at 350 for 19-223 minutes, until toothpick comes out clean.

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Heavenly Frosting
This is the original frosting used on the red velvet cake.

Ingredients:
5 heaping tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup softened butter ( I have also used margarine or Crisco™ when I did not have butter)

Optional: 1 drop green food coloring

Directions:
Cook flour and milk in a sauce pan on the stove, stirring constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream sugar and butter until light and fluffy, beat in vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.

Easy Decorating:
#20 Star tip from Wilton (six slits)
12 In Wilton Decorator Bag
No coupler needed, just slip the star point down into the bag and out the hole. I use a bag that is already trimmed to use with a coupler.

Fill bag with Heavenly Frosting. Start in the center of the top of the cup cake, squeeze frosting through tip as you spiral outward, moving around the center, ending at the edge. This will make a quick shabby chic rose on the top of the cup cake, no rose pedal tip needed.

Royal Icing

Ingredients:

3 egg whites, room temperature
1 pound powdered sugar
½ teaspoon cream of tartar
A drop of peppermint extract if desired

Directions:

Beat thoroughly in mixing bowl until icing holds stiff peaks, then keep bowl covered at all times with damp cloth. (It will dry out if you don’t.) This will dry hard.

Lemon Poppyseed Pound Cake

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:

Preheat oven to 350 degrees. Grease and flour the bundt pan. Combine all ingredients together and then mix two minutes. Pour into bundt pan. Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean, do not touch for doneness! Crust will be darker than a normal cake. Cool in pan 25 minutes. Invert and remove from pan, cool completely. Top with glaze or a dusting of powdered sugar.

Lemon glaze:

Blend on cup sifted powdered sugar with 1 tablespoon plus 1 teaspoon milk or lemon juice, and 1 teaspoon vegetable oil. Add more sugar to thicken, more liquid to thin. Spoon over cooled cake.

Sizes of pans:

Tube / Bundt 45-55 minutes
Two 8" layers 32-37 minutes
Two 9" layers 30-35 minutes
13x9 oblong 40-45 minutes

High Altitude Adjustments:

1 box lemon cake mix (any kind but chiffon)
1 small box instant lemon pudding
4 eggs
1 1/2 cup water
1/4 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Bake at 375 degrees,
Tube/Bundt 45-60 minutes
Three 8 " layers 25-32
9" and 9x13 use times shown above.

Pat's Applesauce Cupcakes

I got this recipe from my sister-in-law, Pat Goff. This has been the traditional "first Birthday Cake" in our family, ever since. Cupcakes are mild and tasty, and a just right portion for children to play with.

Ingredients:

1 1/2 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
7 level tablespoons butter
2/3 cup granulated sugar
1 egg
3/4 cup applesauce
1/2 teaspoon vanilla

Directions:

Mix baking powder, baking soda, salt, and nutmeg in a small bowl.
Sift the above ingredients with the flour. Set aside.
Cream butter and sugar until light.
Beat in eggs.
Add vanilla.
Fold applesauce into butter mixture, alternating the butter and flour mixture, beginning and ending with applesauce, until batter is smooth.
Fill cupcake cups 3/4 full .
Bake at 375 Degrees for 18 minutes. Cool.

Frost with Butter cream Frosting with 3 dashes of cinnamon added.

Optional Additional Topping: For older people, this is great with frosting topped with chopped nuts.

Apple Pudding Cake

Cake Ingredients:

1 cup granulated sugar
1/2cup butter
2 eggs
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cup flour
1/2 cup chopped nuts
1 cup sliced cooked apples (I use home canned Jonathan apples in light syrup-drained)

Frosting/Sauce Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup evaporated milk
2 tablespoons flour
1/2 teaspoon vanilla

Cake Directions:

Mix sugar, butter, and eggs.
Sift dry ingredients into sugar mixture.
Stir in nuts and apples.
Pour into greased 9x9 pan. Bake at 350 degrees for 45 minutes.

Frosting/ Sauce Directions:
Mix four and sugars.
Melt butter and stir in sugars.
Add milk and vanilla.
Cook until thickened.
Pour over cake and serve.

Pumpkin Cinnamon Rolls with Caramel Frosting

Ingredients:

1/3 cup milk
2 tablespoons butter
½ cup mashed cooked
pumpkin, or canned pumpkin
2 tablespoons sugar
½ teaspoon salt
1 beaten egg
1 package active dry yeast
1 cup unbleached flour
1 cup bread flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Caramel Frosting

Directions:

1. In a small saucepan, heat milk and two tablespoons butter until warm (120°-130° F) and butter is almost melted, stirring constantly. In a large mixer bowl, combine pumpkin, sugar and salt. Add the milk mixture; beat with an electric mixer until well mixed. Beat in egg and yeast.

2. In a mixing bowl, stir together unbleached flour and bread flour. Add half of the flour mixture to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scrapping the sides of the bowl, constantly.

3. Add remaining flour; mix thoroughly (dough will be very soft). Turn into lightky greased bowl; grease surface of dough lightly. Cover and let rise in a warm place until double; about 1 hour.

4. Punch the dough down. Turn on to a floured surface. Knead a few turns to form a smooth dough, sprinkle with enough additional flour to make the dough easy to handle.
On a lightly floured surface, roll the dough into a 12x10 inch triangle.

5. Combine brown sugar and cinnamon. Brush surface of the dough, with melted butter. Sprinkle with brown sugar mixture. Beginning with the longest side of the dough, roll up jelly roll style; seal seam. With a sharp knife (or long piece of thread– it works better than a knife), cut roll into 12 one inch pieces. Place rolls, cut side up in a greased 9x9x2 baking pan. Cover; let rise till nearly double; 30-45 minutes.

6. Bake in 350° F oven for 20 minutes or until done. Meanwhile prepare caramel frosting. When rolls are done, immediately remove from pan to wax paper lined wire rack. Cool 10-15 minutes. Drizzle with Caramel Frosting.


Caramel Frosting

Ingredients:

1/4 cup butter
1/2 cup brown sugar
2 tablespoons milk
1/4 teaspoon vanilla
a dash of salt
1/2-3/4 cup powdered sugar

Directions:

In a small saucepan heat one 1/4 cup butter till melted. Stir in ½ cup brown sugar and 2 tablespoons milk. Cook mixture over medium-low heat for one minute. Transfer to a small mixer bowl and cool. Add 1/4 teaspoon vanilla, a dash of salt, and ½-3/4 cup powdered sugar. Beat with an electric mixer until well blended.

Buttercream Frosting Recipes

Buttercream
Cream together 1/2 cup (1 stick) softened butter and 1/2 cup shortening, or use all butter (2 Sticks). Gradually add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp real vanilla extract. Blend until creamy. For a smoother creamier spreadable icing, add 1 additional Tbs of milk. This can be used to frost cakes and cookies, and can be used to decorate them, as well.
Lite Cocoa Buttercream --to use on chocolate cake
Melt 1 stick of softened butter. In a medium bowl, mix 2/3 cup cocoa and three cups powdered sugar. Stir dry mixture into butter gradually, alternating with 1/3 cup milk, a little at a time, on medium speed until spreadable. Add 1 tsp vanilla and blend well.
Lemon Buttercream 
Whip 1 cup softened butter until creamy and gradually add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp lemon extract. Blend until creamy.
Cinnamon Buttercream
Cream together 1/2 cup softened butter and 1/2 cup shortening, or use all butter. Add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp real vanilla extract. Blend until creamy.  Add 1/2- 1 teaspoon ground cinnamon. 

Waldorf Astoria Red Velvet Cake and Heavenly Frosting

This was the cake my grandmother used to make. My grandmother told the story that she received this recipe from friends after they returned from a visit to New York City, long before I was born. They had eaten at the Waldorf Astoria and had requested the recipe from the chef. According to grandma, they received the recipe and a bill. They took it to their small town attorney and he told them they had to pay it. They did and then they shared the recipe with my grandmother.

My earliest memory of this was from Christmas 1959, when I was 4 years old. By then, grandma had been making this cake for years. Grandma always made this cake at Christmas with green Heavenly Frosting.

This cake was served at the Top of Waikiki, when I was in High School Fall 1969-Spring 1973.

This is the one I made in 8th grade; the one the Parable of the Failed Cake was written about.

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Waldorf Astoria Red Velvet Cake
Recipe from grandma Mary Effie Flaugh
preheat oven to 350°

Ingredients:
½ cup shortening
1 ½ cup sugar
2 eggs

2 ounces red food coloring (no you are not bleeding internally– sometimes I substitute 1 ounce of water for half of the red food coloring)
1 teaspoon salt
1 cup buttermilk
2 ½ cup flour
2 level tablespoons cocoa
1 teaspoon real vanilla
1 teaspoon baking soda
1 tablespoon white (clear) vinegar

Directions:

Grease and flour three 8″ pans.

Cream together– shortening and sugar, until fluffy. Mix in whole eggs, add coloring. Sift– flour, salt, and cocoa, together. Beginning and ending with dry ingredients, add flour mixture and buttermilk; beating on medium after each addition, do not over mix. Add vanilla. Sprinkle batter with baking soda and vinegar. Gently fold baking soda and vinegar mixture into the batter; without beating. Over mixing will make the cake tough.

Bake in preheated 350° oven for 30 minutes. Remove from pans and cool on racks.

Heavenly Frosting

Ingredients:
5 heaping tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup softened butter ( I have also used margarine or Crisco™ when I did not have butter)

Optional: 1 drop green food coloring

Directions:

Cook flour and milk in a sauce pan on the stove, stirring constantly; with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream sugar and butter until light and fluffy, beat in vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.

Paradise Cake

Ingredients:

4 eggs
1/2 c. vegetable oil
1 small can mandarin oranges, plus juice
yellow cake mix w/ pudding

Directions:

Beat together eggs, vegetable oil, mandarin oranges w/juice ADD: yellow cake mix with pudding Mix thoroughly Put in greased 9×13 pan Bake 350 30 minutes. Allow to COOL completely!

Frosting Ingredients:

1 16 oz. can crushed pineapple with juice
1 3 oz. pkg. vanilla instant pudding (use dry)
8 oz. cool whip

Frosting Directions:

Mix together 1-16 oz. can crushed pineapple with juice, 1-3 oz. pkg. vanilla instant pudding (use dry) ADD: 8 oz. cool whip- fold in and frost.

Optional: Top with coconut flakes and chopped almonds or walnuts.