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3, 2, 1 Cake
From the kitchen of Norma (Nana) Welton
In a one-gallon re-sealable (Ziploc) bag, combine the two cake mixes, mix well. For each individual cake serving, use 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute (time varies by microwave power).
Store the remaining cake mixture in the re-sealable bag to use whenever you feel like a treat. (No need to refrigerate, since the mix is dry.) If you like, top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Makes 1 serving.
Nana's Note: This recipe produces a great-tasting, yet oddly porous-looking cake. Cover the cake with whipped cream or frosting and enjoy the great flavor. |
| Nana's Tip: One of the cake mixes must be Angel Food (which includes egg whites), the other can be any flavor. |
Recipe History: This recipe is called "3, 2, 1 Cake" because all you need to remember is: 3 tablespoons cake mix, 2 tablespoons water and 1 minute in the microwave |
Combine first four ingredients in a large mixing bowl. Sift together flour, salt, soda and spices. Then add second mixture to the first mixture, mix well. Grease a 9x13 cake pan.
You can use a muffin tin or angel food cake pan. For cake bake at 350°
for 1 hour or until cake tests done (cake is done when inserted toothpick comes
out dry). For muffins bake 15 to 20 minutes.
Original Recipe
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Follow the directions on the cake package, using 4 eggs in place of 3 eggs as directed.
Spread batter into 3 greased and floured 9 inch pans.
Beat the four egg whites with a few grains of salt until frothy. Gradually beat in 2/3 cup sugar and continue beating until egg whites are stiff. Spread the meringue over the top of the batter of each pan. Sprinkle the tops of all 3 pans with the 2 tablespoons sugar and the 1/4 cup of slivered almonds.
Bake at 350° for 35 to 40 minutes. Cool in pans for 15 minutes. Remove from pans and cool on rack, meringue side up.
Heat the drained liquid from the defrosted berries and stir in 1/2 pkg. Knox Gelatin. Allow the heated mixture to cool completely, then mix in the berries. Fold the whipped cream into the berry mixture.
Cover the meringue top of each cake layer with the whipped cream berry mixture, saving an appropriate amount to cover the top of the cake.
| Nana's Note: This festive cake offers a perfect conclusion for a special occasion like Easter dinner. |
In a large bowl, mix fruit and nuts. Sift together flour, sugar, salt and baking powder. Pour over fruit and nut mixture making sure all mixture is well coated. Beat together eggs and vanilla until frothy. Pour over coated fruit and nuts a little at a time, mixing thoroughly.
Grease a loaf pan, line with wax paper and grease again. Bake at 350°
for 1 3/4 hours. Cool before removing wax paper.
Original Recipe
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Beat together:
Sift together:
Blend all the above ingredients together, add 1 cup chopped nuts, 3 ounces shredded coconut, 1 cup date crystals (or chopped fresh dates)
Bake in a greased floured tube pan 1 hour to 1 hour and 15 minutes at 350°. Cool in pan for 30 minutes.
If desired, frost with Cream Cheese Frosting.
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Preheat oven to 375°. Coat a 9x13 inch baking pan with vegetable cooking spray; set aside. In a large bowl combine carrots, sugar, pineapple, prune puree, egg whites and vanilla; stir to blend thoroughly. Top with Cream Cheese Frosting.
Add remaining ingredients except coconut. Mix completely. Gently stir in coconut.
Spread batter in prepared pan; bake about 45 minutes until toothpick inserted
into center comes out clean. Cool on rack.
Prune Puree
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container
of food processor. Pulse on and off until prunes are finely chopped. Makes one
cup.
| Nana's Note: This recipe produces a lower fat Carrot Cake. |
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Sift dry ingredients, set aside. Beat eggs add oil, sugar and vanilla together. Pour over dry sifted ingredients. Add carrots and pineapple, beat well. Fold in nuts.
Bake in a tube pan (greased and floured) for 1 hour and 15 minutes at 350°.
Top with cream cheese frosting.
Preheat oven to 350°. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat cream cheese, sugar and vanilla until smooth. Add eggs and beat well.
Pour over apple filling. Bake 35 minutes. Cool.
In a small saucepan, mix reserved apple pie filling and caramel topping sauce. Heat at low temperature for 1 minute. Remove apple slices from pan, leaving sauce behind.
Arrange apple slices on top of cheese cake. Spoon caramel sauce onto top of cheese cake and spread evenly.
Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate before serving.
Preheat oven to 325°. In a medium bowl, mix cracker crumbs, 1/3 of the maple sugar, and melted butter. In an un-greased 9-inch springform pan, press crumb mixture onto bottom of the pan and about 2 inches up the sides. Bake for 8 minutes. Remove from oven and cool on a wire rack.
In a mixing bowl, beat cream cheese, the remaining 1 cup maple sugar, pumpkin, whipping cream, vanilla, and allspice with an electric mixer on medium speed until combined. Add eggs and beat on low speed until just combined.
Preheat oven to 325°. Spoon filling into crust-lined pan. Place pan in a shallow baking pan. Bake about 1 hour or until center appears nearly set when gently shaken.
Cool in springform pan on wire rack for 15 minutes. Loosen crust from sides of pan with a narrow spatula and cool an additional 30 minutes. Remove sides of pan, cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.
Just before serving, spoon caramel topping over top of cheesecake. Makes 10
servings.
Adapted from a
recipe in Better Homes Magazine
Heat oven to 350°. Mix cookie crumbs and margarine or butter. Press evenly on bottom of un-greased springform pan (9x3 inches). Bake 10 minutes; cool.
Reduce oven temperature to 300°. Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in a four quart bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture.
Bake until center is firm, about 1 1/4 hours. Cover and refrigerate at least 3 hours, but no longer than 48 hours.
Loosen cheesecake from side of pan; remove side of pan.
Optional:
Cook and stir two tablespoons sugar and the walnuts over medium heat until sugar
is melted and nuts are coated. Immediately spread on a dinner plate or aluminum
foil; cool. Carefully break nuts apart to separate if necessary. Cover tightly
and store at room temperature for up to three days.
Beat whipping cream in chilled 1 1/2 quart bowl until stiff. Spread whipped cream over top of cheesecake; arrange walnuts on top. Refrigerate any remaining cheesecake immediately. Serves 12; 465 calories per serving when served with whipped cream and nuts.
| Nana's Tip: To lessen calorie count and fat content, use low fat cream cheese, omit whipped cream, and sprinkle top with ginger snap crumbs. |
Adapted from a recipe appearing
in Betty Crocker's Cookbook.
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Crust Ingredients
Cheesecake Ingredients
Topping Ingredients
Crust
Combine graham cracker crumbs, butter and granulated sugar in a medium bowl.
Press onto bottom and 1 inch up the side of a 9 inch springform pan. Bake in
preheated 350° oven for 6 to 8 minutes. Do not allow to brown. Cool on wire
rack for 10 minutes.
Cheesecake
Beat cream cheese, sugar and brown sugar in a very large mixer bowl until fluffy.
Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg;
beat well. Pour into cooled crust. Bake at 350° for 55 to 60 minutes or
until edge is set but center still moves slightly.
Topping
Combine sour cream, sugar and vanilla in a small bowl; mix well. Spread over
surface of warm cheesecake. Bake at 350° for 5 minutes more. Cool in pan
on wire rack. Chill for several hours or overnight. Remove side of springform
pan.
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Cream Cheese
Frosting
From the kitchen of Norma (Nana) Welton
Cream together butter and cheese, add remaining ingredients and beat well.
Spread onto desired cake.
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Beat eggs with electric or hand beater. Add all other ingredients except apple slices, stir until well blended. Add apple slices, stir carefully. Pour into a well greased 9x13 baking pan. Bake 50 to 60 minutes at 350 °.
Sprinkle top with powdered sugar, or frost with cream cheese frosting or vanilla butter frosting. It is also delicious without frosting.
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Quarter dates. Rinse raisins and drain thoroughly. Chop nuts. In a large mixing bowl combine all fruits and nuts with molasses and wine or fruit juice. Cream butter and sugar together thoroughly. Add eggs one at a time, beat thoroughly after each addition. Pour over fruit and nuts. Sift together flour, salt, soda and spice.
Gradually add to fruit mixture, mixing thoroughly. Pour into two loaf pans (3x5x9 inches) lined with greased brown paper and greased waxed paper. (This may appear to be additional work, however it is important for the moisture in the cake.) Bake at 275° about 2 1/2 hours with a shallow pan of water in bottom of oven. Remove from pans to cool, but leave paper on cake until served.
Wrap the cakes in cheesecloth soaked with brandy or bourbon. Place in Ziploc plastic bags and store in the refrigerator for at least six weeks. Check occasionally and add more bourbon or brandy as necessary.
| Nana's Note: Nana's daughter describes her experience making her mom's fruitcake. If you're nuts about fruitcake, check out The Society for the Protection and Preservation of Fruitcake. |
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In a mixing bowl, cream butter and sugar. Add eggs, beat on low speed for 2 minutes. Gradually add the molasses and hot water.
In another mixing bowl, combine flour, ginger, baking soda, cinnamon, nutmeg and salt, gradually add dry mixture to creamed mixture. Beat on low for 1 minute.
Pour into a greased 13 x 9 inch baking pan. Bake at 350° for 30 - 35 minutes, or until a toothpick inserted near the center comes out clean. Cool on wire rack.
| Nana's Tip: Can be served with whipped cream or Cool Whip dessert topping. As an option, sprinkle nutmeg on topping (as shown at right). |
Dry ingredients:
Sift together above ingredients and set aside.
Beat second set of ingredients until smooth. Mix in dry ingredients until
well blended. Bake in a tube pan at 325° for 1 hour and 45 minutes. Allow
to cool for about 10-15 minutes, then remove from pan.
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Spread nuts on an un-greased rimmed baking pan and bake in a 350° oven for about 20 minutes, or until golden, shake pan once or twice; cool. If using filberts, rub toasted nuts briskly between palms to remove loose skins.
Grease and flour an 8 or 9 inch cake pan with removable bottom. Line pan bottom with brown paper or cooking parchment; set aside.
Place the toasted nuts and the candied orange and lemon peel in a large bowl. Combine the flour with cinnamon and allspice; sprinkle over nut mixture and stir until well blended; set aside.
In a sauce pan, combine honey and sugar. Cook uncovered over medium-high heat, stirring often, until mixture boils and reaches 265° on a candy thermometer. Remove from heat and pour over nut-fruit mixture; stir until mixed
Pour mixture into prepared cake pan and press down slightly to form an even layer. Bake in a 350° oven for 40 minutes or until edges look dry. Set on a wire rack to cool completely.
Generously sift powdered sugar onto the center of a sheet of waxed paper. Run a sharp knife around pan side, then invert cake onto sugar-dusted paper. Carefully remove pan bottom and brown paper, cutting paper away if necessary. Generously sift more powdered sugar over bottom, then invert cake onto plate.
Wrap cake tightly and store in a cool, dry place as long as three weeks. To
serve, cut in thin wedges. Makes one 2 1/2 pound cake.
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In a bowl, mix together:
After mixing together the above ingredients add the drained oranges to mixture.
Grease and flour 3 nine-inch cake pans. Divide cake mixture evenly in cake pans. Bake at 325° for 30-35 min.
Set on wire cake racks for 15 minutes. Remove from pans and cool completely.
Frosting:
In a large bowl mix, sugar, vanilla instant pudding mix and pineapple (un-drained). Let it stand for 5 minutes to thicken. Add cool whip and coconut; blend mixture together.
Spread frosting between layers, around edge of cake and the top of cake.
| Recipe History: Terry and her family gave this cake the name, Pig Cake, because it is so delicious that people pig out on it. |
| Nana's Tip: This cake is ideal for special occasions and will serve many people. The cake cuts more easily, and tastes great, if it is slightly chilled. Look for a chocolate version of this moist and delicious recipe on my Chocolate Cake page -- I named the recipe Chocolate Coconut Cake. |
Mix ingredients as given. Add beaten egg whites last. Bake in well greased and flowered loaf pan for two hours at 250°, then one more hour at 275°.
To make this a fruit cake:
Add whole eggs and un-desolved soda. Add eight ounce candied cherries, eight
ounces of candied pineapple wedges, sixteen ounces of candied mixed fruit along
with nuts and raisins.
| Nana's Tip: If you like pineapple, as I do, increase pineapple to 16 ounces and reduce mixed fruit to 8 ounces. |
Mix pulp with lemon and soda, stir in oil. Add flour and milk alternately. Add remaining ingredients to flour and pulp mixture; mix well.
Bake in a greased tube pan for 1 1/2 hours at 325°. Check cake after first hour, if cake is browning too rapidly reduce heat to 300°. The cake is done when an inserted toothpick comes out clean.
Let cool 10 minutes in pan. Poke warm cake with ice pick to make holes, then
drizzle with brandy or Marsala wine.
Original Recipe
Work together butter and sugar, stir in sifted dry ingredients. Add raisins, nuts and persimmon pulp. Add milk.
Bake for 1 1/2 hours at 350° in a loaf pan set inside a larger pan of water on the lower rack of the oven. Or steam on top of the stove in a steamer. A good substitute steamer is a double boiler pan.
| Recipe History: Erma Welton, my dear Mother-in-law, gave me this recipe in about 1960. I added the sweetened condensed canned milk to the recipe as Erma always referred to as "sweet milk." This "pudding" is actually a very moist cake. |
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Mix ingredients thoroughly. Place batter into a grease loaf pan or a greased
angel food pan. Bake 1 hour at 325° in loaf pan, or bake 45 minutes in angel
food pan. Cake is done when inserted toothpick comes out dry.
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Beat yolks until very thick, gradually add sugar and continue beating. Add boiling pineapple juice, mix well. Add sifted dry ingredients, mix until smooth. Fold in beaten egg whites.
Melt 1/4 cup butter in 8 inch square cake pan or 8 inch round cake pan. Add 2/3 cup brown sugar. Over this arrange pineapple slices to cover pan. Place a maraschino cherry in the center of each pineapple slice. Pour cake batter over pineapple slices and bake for 30 minutes at 325° or until a toothpick inserted into the center of the cake comes out clean. Cool five minutes, invert on plate.
| Nana's Tip: This cake can be served this warm. When served cold, top with whipped cream for a special treat. |
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Grease and flour 9x13 pan. Mix pumpkin with milk, eggs, sugar and spices. Pour pumpkin mixture into pan and sprinkle top with dry cake mix. Drizzle melted butter on top of cake mix and sprinkle with nuts.
Bake at 350° for 50-60 minutes. Cake is done when inserted toothpick comes out dry.
| Nana's Tip: Serve with whipped cream, Cool Whip,
or ice cream.
Substitution for nutmeg: 1/2 teaspoon ground cloves and 1/4 teaspoon ground ginger. This substitution will make the cake taste more like traditional pumpkin pie |
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Blend cake mix, pumpkin, eggs, oil, and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes.
Pour batter into 24 paper-lined muffin cups. Fill 3/4 full
Bake in a preheated 350° oven for 16-21 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate as desired.
Alternative Butter Frosting:
In a small mixing bowl add melted butter to sugar, add vanilla and cinnamon. Add 1 teaspoon milk from measuring cup, mix well adding small amounts of milk until frosting becomes easy to spread. It may be necessary to add more than 1/4 cup milk, using small amounts at a time.
| Nana's Tip: I substituted a yellow cake mix
by adding; 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 plus 1/8 teaspoon
cloves to create a spice cake mix. If you enjoy having a large
amount of frosting on your cupcakes, as we do, the above recipe will satisfy
your taste buds. If you prefer less frosting cut the above Butter Frosting
recipe in half. |
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Grease and flour a bunt or tube pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour at 325°.
Cool in pan for 15 minutes and invert on serving plate. Prick top of cake numerous times with ice pick and drizzle glaze over top and sides. Allow cake to absorb all glaze. Repeat until all is used.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
Cream sugar and butter together. Add eggs one at a time. Fold in half of vanilla wafer crumbs.
Add milk, coconut and nuts. Fold in remainder of wafer crumbs.
Grease a tube pan and place a piece of waxed paper in the bottom of it. Fill tube pan with mixture, bake at 350° for 1 hour and 10 minutes.
| Nana's Tip: As an option, add a small amount of chopped pitted dates. |
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Yellow Cake (from scratch)
From the kitchen of Patti (Welton) Seebode
Preheat oven to 350°. Grease and flour two 9" cake pans. Cream butter and sugar. Add eggs and vanilla, cream again.
In a separate bowl, combine sifted flour, baking powder and salt. (Sifting the dry ingredients into each other works well.) Add to creamed mixture alternately with milk.
Pour into prepared pans. Bake for 45 minutes or until cake tests done.
| Nana's Tip: Recipe contributor Patti Seebode describes her method to get rid of air bubbles that form in the cake batter: "Lift the filled cake pans about 1-inch from the counter and then drop them." |
