Betty Short’s Carrot Cake

 My sister in law Linda has used this recipe from our husband’s Aunt Betty since the 1960’s.

It’s wonderful.

Mix together:

2 cups sugar

1 cup cooking oil 

4eggs

ADD:

3cups grated carrots

1small can crushed pineapple 

2tsp. Cinnamon

2 tsp. Baking soda

1 tsp. Salt

1 tsp. Vanilla

2 1/2 cups flour

MIX WELL.

THEN FOLD IN:

1 cup chopped pecans

Place batter in greased and floured 9x13 pan (you can also use 2 - 9inch round pans)

Bake at 350 degrees for 45-60 minutes.

FROSTING

WHIP TOGETHER:

8 oz. Cream cheese -softened

1 stick butter - softened

ADD:

1pound powdered sugar

1 tsp. Vanilla extract

1 1 tsp. Milk (if the frost in is too thick.

1cup chopped pecans placed on top of the frosted cake.

Classic Pineapple Upside Down Cake

This is the first pineapple upside down cake recipe I ever made.  It comes from the classic, red and white checked Better Homes and Gardens "New" Cook Book from 1975!  It's the cookbook I used as a new bride, and it taught me how to cook.

This makes a small, one layer cake. If you want to make it in a 9”x13” pan, double the recipe.

1 20 oz. can pineapple slices in juice
4 Tbsp. butter
1/2 cup brown sugar
1 TBSP. pineapple juice
1/3 cup chopped pecans

1/3 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
1 cup flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup pineapple juice.

Drain can of pineapple, reserving juice.  Cut all pineapple slices in half, reserving one whole slice.
In 8 or 9 inch diameter round cake pan, OVER LOW HEAT, melt together the 4 TBSP butter, brown sugar and 1 TBSP pineapple juice.  Remove from heat and place whole pineapple slice in the center of the pan.  Arrange the other half slices in a spiral around the whole slice.  Sprinkle with pecans.  (I differ from the recipe here, because it doesn't call for pecans, it calls for maraschino cherries, which I despise!)

In a medium mixing bowl, cream together the other butter with the white sugar until light and creamy using an electric mixer.  Add egg and vanilla. Mix well. Add flour, baking powder, and salt.  Mix  well.  Gradually beat in the half cup of reserved pineapple juice.  Place batter over the top of brown sugar mixture.
Bake at 350 degrees for 40-45 minutes.
Let cool 5 minutes and invert onto serving plate.  Serve within 12 hours or so, it will be at its best the sooner you eat it.

Tucson Lemon Cake

This recipe comes from my lovely sister-in-law, Lynn.  She was a wonderful cook and everything she made looked like it came from a master chef.

1 1/2 cups sugar
1/2 cup margarine -- softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seeds
2 tablespoons lemon peel -- grated
2 tablespoons lemon juice

LEMON GLAZE
2 cups powdered sugar
1/4 cup margarine -- melted
2 tablespoons lemon peel
1/4 cup lemon juice

Beat sugar and margarine till light and fluffy. Beat in eggs one at a time. Mix flour, soda and salt, beat into sugar mixture alternately with buttermilk till well blended. Stir in poppy seeds, lemon juice and peel. Pour into greased bundt pan. Bake at 325 degrees for 50-55 minutes. Immediatly poke holes in top of cake with long tined fork. Pour 2/3 of glaze over top. Cool 20 minutes. Invert and spread with remaining glaze.

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Upside Down Cake

Don't feel that you have to be "locked in" to having pineapple.  I've made it with fresh, thinly sliced peaches and it was pretty darn delicious.

1/2 cup butter
3/4 cup brown sugar
3/4 cup butter
1 1/2 cups sugar
3 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cream
1 1/2 teaspoons almond extract
1 large canned pineapple chunks
1 cup walnuts -- chopped

Melt 1/2 cup butter in the bottom of a 10" round cake pan. Mix in brown sugar and then arrange drained pineapple and nuts into the mixture.
Mix 1 cup butter and white sugar in mixer until light and fluffy. Add eggs one at a time until well incorporated.
Mix dry ingredients together and add in batches alternately with sour cream until mixed. Add extract.
pour batter over pineapple and bake at 325 degrees for approx. 45 minutes. Invert onto plate and allow cake pan to rest there for a few minutes to allow topping to run free.

Sour Cream Pecan Coffee Cake

With a cup of hot coffee...heavenly.


3/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter
1 cup nuts -- chopped
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 cup maple syrup
2/3 cup sour cream
1/4 cup milk

1. Combine sugar, tbsp. flour and cinnamon in bowl. Cut in butter, then add nuts. Chill.

2. Beat eggs well, then add vanilla, syrup, sour cream and milk.

3. Add salt, soda and baking powder.

4. Gently stir in flour.

5. Add one cup reserved topping.

6. Pour into greased 8x8x2 pan. Sprinkle with remaining topping.

7. Bake at 375 degrees for 30 minutes.

Pina Colada Cake

When this recipe made the rounds it was known as "Better Than Sex" cake.  i think a cake of that title should have caramel, chocolate, and of course nuts!


1 box white cake mix
1 package instant pudding mix -- coconut
1/2 cup pecans -- chopped
1 can pineapple -- crushed
1 cup sugar
1 carton Cool Whip®
1 cup coconut -- toasted
1 teaspoon rum extract

Make cake according to package directions, adding rum flavoring to mix. Place in greased and floured 9x13" pan. While cake is baking, mix pineapple with sugar and cook tilll thick and syrupy. As soon as cake coomes out of oven, poke holes in it and pour pineapple over. Chill. Mix pudding according to package directions and add nuts. Spread on top of cake then frost with Cool Whip and sprinkle on coconut.

Oatmeal Cake

Very moist and delicious.  This recipe comes from one of my lovely LDS friends...,they always have the best casserole and dessert recipes!

1 cup oatmeal -- quick cooking
1 1/4 cups boiling water
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
TOPPING
6 Tablespoons butter
3/4 cup brown sugar
1 cup nuts -- chopped
2 teaspoons vanilla
1/4 cup milk

Mix togethr oats and water and set aside. Cream together sugars and margarine, then add eggs and vanilla and mix well. Add oats to the egg mixture then mix together flour, soda and cinnamon and add them to the oat, egg mixture. Bake at 350 degrees for 30 minutes in a greased 13x9 inch pan. Pour topping on cake and bake another 6 minutes.

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Per Serving (excluding unknown items): 373 Calories; 18g Fat (43.2% calories from fat); 5g Protein; 49g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Jellyroll (cakerolls)

These turn your kitchen into a filthy mess, but they are worth it!  

8 eggs -- separated
1 1/2 cups sugar
1 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Beat together egg yolks with 1/2 cup of the sugar and the vanilla. In separate large bowl beat egg whites till soft peaks form. Add sugar gradually: beat till stiff. Fold yolks into whites. Mix dry ingredients in small bowl and fold them into the egg mixture. Spread batter into two wax papered jelly roll pans sprayed with non-stick cooking spray. Bake at 375 degrees for 10-12 minutes. Immediately turn out onto cheesecloth dusted with powdered sugar. Roll up and let cool on wire rack. When cool, unroll and fill . Re-roll.

 For chocolate add 2/3 cup cocoa to flour mixture.

 For spice add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to flour.

Easy Pumpkin Cake

1 box cake mix -- spice flavor
Eggs called for in box mix
1 can pumpkin
powdered sugar

Mix together first 3 ingredients. Bake in greased 9x13" pan 35 minutes at 350 degrees. Sprinkle top with powdered sugar.
I add nuts, but I add nuts to everything...

Cheesecake

1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter

16 ounces cream cheese -- softened
2 tablespoons lemon peel
3/4 cup sugar
2 tablespoons flour
3 eggs
1/3 cup lemon juice

20 ounces frozen strawberries
2 tablespoons sugar
4 teaspoons cornstarch

Mix together graham cracker crumbs, sugar and butter and pat into 9x13" pan. Set aside. Mix together cheese, lemon peel, 3/4 cup sugar and flour till smooth. Add eggs one at a time. Beat in lemon juice. Pour into crust and bake at 350 degrees for 40 minutes. Let cool. While cheesecake is baking, mix together the strawberries, cornstarch and sugar and cook over medium low heat till thickened and bubbly. Let cool and spread over cooled cheesecake.


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Per Serving (excluding unknown items): 365 Calories; 21g Fat (49.9% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 253mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.

NOTES : You can substitute 1 can crushed pineapple for the frozen strawberries.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Chocolate Cake ala Barefoot Contessa

I don't make many from scratch cakes, they just don't have the soft and delicate texture of a mix, but this one actually does!

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk -- shaken
1/2 cup vegetable oil
2 extra large eggs
1 teaspoon vanilla
1 cup hot coffee

Mix all dry ingredients together. Mix laa liquid ingredients together except coffee. Slowly add liquid into dry, then add coffee last. Pour into 2 greased, floured and parchmented pans and bake at 350 degrees for 35 to 40 minutes. Let cool and then frost.

Black Walnut Banana Cake

Black walnuts are native to America and taste nothing like the regular English walnuts sold at the grocery store.  You may have to purchase these online, but they will change the taste (for the better) of any recipe you use walnuts in.

1 cup shortening
2 cups sugar
1 1/2 cups banana -- mashed
2 eggs
1 teaspoon vanilla
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons lemon juice
3/4 cup milk
3 cups flour
1 cup black walnuts -- coarsely crushed

Put lemon juice in cup and add milk to make 3/4 cup. Set aside. Cream shortening with sugar, add bananas (about 5) while mixing. Next mix in eggs, then vanilla and baking powder & soda. Next add part of flour and then part of milk and continue until mixture is smooth and fluffy. Fold in nuts. Bake in 2 9 inch pans for approx. 25-30 minutes at 350 degrees. Let cool and frost with cream cheese frosting.

Bacardi Rum Cake

If you got married in the 1970's or 1980's, you made this.

1 yellow cake mix
1 4 0z instant vanilla pudding and pie filling
4 eggs
1/2 cup milk
1/2 cup dark rum
1/2 cup canola oil
1 1/2 cups pecans, coarsely chopped

1 stick butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Grease and flour a 12 cup bundt pan. Put pecans in bottom of pan. Heat oven to 325 degrees. Mix together cake mix, oil, milk, rum and eggs, beat for 2 minutes. Put mix into bundt pan and bake ofr 1 hour. Let cool, turn over and remove from pan.
Next, melt butter in pan, stir in water and sugar. Boil 5 minutes stirring constantly. Add rum and let cool. Prick top and sides of cake with fork. Spoon glaze over until well coated.