Tag: Cake

Old Witch’s Magic Nut Cake

by on Nov.05, 2015, under Cakes, Desserts

Old Witch's Magic Nut Cake

Old Witch’s Magic Nut Cake
(Source: story by Wende and Harry Devlin)

3 eggs
1 (1 lb.) can pumpkin
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (you can swap out white whole wheat if you like)
2 1/4 cups sugar
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup yellow raisins
1/2 cup chopped walnuts, pecans or mixture of both

4 oz. cream cheese
3 tablespoons butter
1 teaspoon vanilla or lemon juice
1/2 box confectioners’ sugar
chopped walnuts or pecans to sprinkle

Beat together wet ingredients, mix together dry ingredients and combine the 2 mixtures. Pour batter into 3 pans (or pound coffee cans–or I just used a 13×9). Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Cool cake(s). Cream together ingredients for icing. Frost top of cakes and sprinkle with more chopped walnuts if desired.

Old Witch’s Magic Nut Cake – PDF File

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Cherry Chip Cake with Fluffy Frosting

by on Aug.10, 2012, under Cakes

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 30 minutes
Yield: 12-14 servings


2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon cherry extract
1 tablespoons marachino cherry juice (from the jar that the cherries come in)
1 10-ounce jar marachino cherries, finely chopped

Frosting (this makes enough to frost a 2 layer cake.):

4 egg whites, at room temperature
1 cup sugar
2/3 cup corn syrup
1 teaspoon vanilla extract


  • Preheat the oven to 350F. Spray 2 9-inch round cake pans with cooking spray. Line the bottom of each pan with parchment or waxed paper and spray with cooking spray. Set aside.
  • Sift together the flour, baking powder and salt. In another bowl, whisk together the milk and egg whites.
  • In the bowl of a stand mixer, beat the sugar and butter until very light and fluffy, at least 3 minutes. Beat in the cherry extract and cherry juice. Add one third of the flour mixture, beating on medium speed. Beat in half of the egg-milk mixture, then half of the remaining dry ingredients. Beat until incorporated. Beat in the rest of the milk mixture, then add the remaining flour mixture. Beat the mixture for 2 minutes to make sure everything is incorporated and aerated. Fold in the cherries, then divide the mixture between the two pans.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edge of the pan and release the cakes from the pans. Cool completely on the cooling racks.

For the fluffy frosting:

  • In a stand mixer, beat the egg whites until they form stiff peaks.
  • Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
  • Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.
  • Frost the cake and sprinkle red sugar sprinkles on top
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Lighter Red Velvet Cake

by on Oct.20, 2011, under Cakes, Desserts

256 Fewer Calories
16g Less Fat

Servings: 16
Prep Time: 15 min
Cook Time: 35 min
Difficulty: Easy


2 cups cake flour
2 tablespoons unsweetened cocoa powder (not Dutch processed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon red food coloring

1 (8-ounce) package reduced-fat cream cheese (Neufchatel)
1 1/4 cups confectioners’ sugar
1/2 cup reduced-fat sour cream
1 teaspoon vanilla extract
1/4 cup toasted chopped pecans
1/4 cup toasted coconut

Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.

Whisk the flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, vinegar, vanilla, and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.

Spoon the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.

To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth 2 – 3 minutes. On low speed, beat in the confectioners’ sugar, sour cream, and vanilla until blended, 1 – 2 minutes.

Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting evenly over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle with the pecans and coconut.

Nutritional Information: Per Serving: 216 Cal (32% from Fat, 6% from Protein, 62% from Carb); 3 g Protein; 8 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 34 g Carb; 1 g Fiber; 19 g Sugar; 31 mg Calcium; 2 mg Iron; 79 mg Sodium; 22 mg Cholesterol

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