Easy Johnny Appleseed Cake

An easy dessert using a yellow cake mix with apple pie filling and craisins. Thank you Magical Recipes

4 Table spoons Softened Butter

1 1/2 Cups Sugar
2 Cups Yellow Cake Mix
1/4 Cups water
1 Table spoons vanilla extract
2 Large Eggs
2 1/2 Cups Apple Pie Filling
1/2 Cups Craisins

• Pre-heat oven to 350 degrees.
• In a mixing bowl with a whisk, butter and sugar together.
• Add yellow cake mix, water, vanilla extract, eggs, and mix well.
• With a rubber spatula, mix in the apple pie filling, and Craisins.
• Spray the 11x9x2 cake pan with non stick spray.
• Fill the cake pan with the mix.
• Bake for 20-22 minutes or until toothpicks can be inserted and comes out clean.
• Serve warm with ice cream

Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar

Sparkling Cranberries

2 cups fresh cranberries

1 1/2 cups (310g) sugar, divided

1 cup (240ml) water

Cranberry Cake

3 1/3 cups (433g) all purpose flour

2 cups (414g) sugar

2 1/2 tsp baking powder

1 1/2 cups (336g) salted butter (340g), room temperature

3 eggs

2 tbsp vanilla extract

1 cup (240ml) sour cream

1 cup (240ml) milk

3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips

3/4 cup (180ml) heavy whipping cream

3/4 cup (168g) butter, room temperature

8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries

• Bring 1 cup sugar and water to a simmer in a saucepan. 
• Simmer until sugar is completely dissolved.
• Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
• Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
• Roll them a few times to get a couple layers of sugar on them.
• Set cranberries aside to dry for a hour or so.

Cranberry Cake

• Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
• Whisk together flour, sugar and baking powder in a large mixing bowl.
• Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
• Do not over mix.
• Gently stir in cranberries.
• Spread batter evenly between the three cake pan.
• Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
• Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing

• Place white chocolate chips in a metal bowl.
• Microwave heavy cream until it starts to boil. 
• Remove from microwave and pour over chocolate chips.
• Whisk chocolate and cream until smooth.
• Allow ganache to sit until mostly cool. It should be thick.
• Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
• Add butter and beat until it is fully combined.
• Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
• Add more cream if needed.

To put the cake together:

• Remove cake domes from cakes with a large serrated knife.
• Place first layer of cake on cake plate. 
• Spread about icing on top in an even layer.
• Add second layer of cake and add more icing on top in an even layer.
• Add final layer of cake on top and ice the outside of the cake.
• Top the cake with sparkling cranberries and add some around the edge, if desired.

Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

• Preheat oven to 350°F. 
• Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• Beat together sugar and oil until smooth. 
• Add eggs, one at a time, beating well after each addition. 
• Add in the vanilla extract and mix until combined.
• Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
• Transfer batter to prepared bundt pan.
• Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
• Remove from oven and place on a wire cooling rack. 
• Cool for 15 minutes before inverting onto the wire rack. 
• Cool cake completely.
• While the cake is cooling, make the the cream cheese frosting.
• Beat the cream cheese until smooth. 
• Gradually add in powdered sugar and mix until combined. 
• Mix in vanilla and milk. 
• Beat until smooth. 
• If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
• Spoon frosting over cooled cake. 
• Decorate with sprinkles, if desired. 
• Cut into pieces and serve.
• Cover the cake and keep in the refrigerator for up to 3 days. 

Gingersnap Spice Cake

Amazing! Thank you Chef in Training

1 cup butter, softened
1¼ cups brown sugar
4 eggs
1 teaspoon vanilla
¾ cup milk
2½ cups flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon cloves
½ teaspoons salt
2 cups crushed gingersnap cookies.

CREAM CHEESE FROSTING
24 ounces cream cheese, softened
9 cups powdered sugar
2 teaspoons vanilla
½ teaspoon salt

• Preheat oven to 350 degrees F.
• Cream butter and brown sugar together in a large mixing bowl for 3 minutes.
• Add eggs one at a time and beat until smooth.
• Add vanilla and milk and beat until smooth.
• Add flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt and beat until smooth.
• Grease and flour two 8 inch round cake pans.
• Pour batter evenly between the two pans.
• Bake at 350 degrees F for 30 minutes. Turn pans over to carefully put the cakes onto cooling racks. Let cool completely.
• While cakes are cooling, make cream cheese frosting.
• In a large bowl, combine cream cheese, powdered sugar, vanilla and salt. 
• Beat until smooth and creamy.
• When cakes are cooled completely, carefully cut each cake in half height wise two make four circle layers.
• Put a dollop of frosting onto cake stand. 
• Carefully put the bottom half of one of the cakes on top of the dollop to help secure it in place. 
• Place a generous amount of frosting in the center of that layer and frost carefully to outside edges. Place its top layer on top. 
• Repeat frosting directions until all four layers are completed. 
• Carefully frost the outside of cake.
• Place crushed gingersnap cookies on the outside frosted edges.

Old Fashioned Gingerbread Cake

A lovely cake...whose flavours bring back lots of memories. Thank you Rose Chintz Cottage

2-1/4 cup flour
1 tsp baking powder
1 tsp ginger
1/2 tsp cloves
3/4 cup firmly packed brown sugar
2 tsp cinnamon
1/2 tsp soda
1/2 tsp nutmeg
3/4 cup oil
2 eggs
3/4 cup water
3/4 cup molasses

• Heat oven to 350 degrees. 
• Generously grease and flour a tube pan. 
• Combine all the above ingredients and blend at low speed until moistened. 
• Beat three minutes at medium speed. 
• Pour into pan and bake 45-55 minutes. 
• Enjoy with whipped cream, apple sauce or lemon sauce.

Key Lime Pie Sheet Cake

This dessert is fun, easy and everything that is delicious. It’s just the right amount of sweet, tang, cake and cream. Thank you Laurens Latest

1 16.5oz white cake mix eg Duncan Hines
Ingredients to complete cake mix {eggs, water, oil}
2 tablespoons finely grated lime zest

Topping:
8 oz. softened cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla

Whipped Cream:
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

• Preheat oven to 350 degrees.
• Line jelly roll pan with parchment paper or silicone baking mat and set aside.
• Make white cake mix according to package directions.
• Stir in lime zest.
• Pour into prepared pan and smooth evenly.
• Bake 12-15 minutes or until cake is completely cooked and lightly golden.
• Set aside to cool.
• For the topping: mix cream cheese with hand mixer to loosen.
• Pour in sweetened condensed milk and stir until smooth.
• Add in lime zest, lime juice and vanilla until smooth and filling has thickened.
• Pour over cooled cake and spread evenly.
• Refrigerate 1-2 hours covered in plastic wrap to set.
• For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into peaks.
• Spread whipped cream over lime filling.
• Top with lime zest and serve



Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake mixes...it makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets



For the cheesecake layer:

2 package (8 oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

 

For the chocolate cake layer:

1 boxed mix for chocolate cake (with ingredients according to package)

 

For the strawberry cake layer:

1 boxed mix for strawberry cake (with ingredients according to package)

 

For the frosting:

1 cup unsalted butter, softened

4 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 Tbsp chocolate syrup

3 Tbsp milk

 

• Start with the cheesecake layer:
• Preheat oven to 325 degrees.
• Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
• Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
• Tighten the ring and set aside.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
• Add in salt and eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla extract.
• Pour into prepared 9-inch springform pan.
• Place in preheated oven on middle rack.
• Bake cheesecake for about 50 minutes, until beginning to brown.
• Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
• Remove from oven and cool completely on counter.
• When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
• Cover the cheesecake with plastic wrap and freeze until ready to use.
• Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
• You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
• For the frosting, beat butter for 2-3 minutes until pale yellow.
• Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
• To assemble place the chocolate layer cake on the cake platter first.
• Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
• Remove the springform pan plate and peel off the parchment paper from the cheesecake.
• Top with the layer of strawberry cake.
• Cover in chocolate frosting
• Dip fresh strawberries in melted dipping chocolate to use as a garnish.



Strawberry Fudge Poke Cake

Layers of chocolate cake, fudge, and a strawberry pie filling for a delicious dessert. Thank you Inside BruCrew Life 

 

1 dark Chocolate Fudge cake mix plus ingredients the box

1 14oz can sweetened condensed milk 

1 container Classic Chocolate Frosting 

1 can Strawberry Pie Filling 

1 8oz container Cool Whip 

• Prepare the cake according to the box directions.
• Bake at 350* for 25-27 minutes. 
• As soon as the cake comes out of the oven, poke the cake with a fork all over. 
• Make sure you cover the cake with holes. 
• Drizzle the sweetened condensed milk slowly over the top of the hot cake. 
• Make sure to fill all the holes. 
• Let set until cool.
• Remove the foil top of frosting.
• Place in the microwave for 30 seconds. 
• Stir and spoon over cooled cake. 
• Spread over the entire top. 
• Refrigerate.
• Open the can of pie filling. 
• Use a fork to break apart the strawberry chunks. 
• Fold into the Cool Whip. 
• Spread the strawberry Cool Whip over the top of the cake.
• Cut into squares
• Keep refrigerated.

Gingerbread

There is something so Christmas-y about gingerbread. The smell of it baking says the holiday's are near. Thank you Loves Bakes Good Cakes

2⅓ cups all-purpose flour ½ cup shortening ⅓ cup sugar 1 cup molasses ¾ cup hot water 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon ¾ tsp. salt 1 large egg

• Preheat oven to 325°F. 
• Grease and flour the bottom and sides of a 9x9x2-inch baking pan. 
• Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. 
• Stop the mixer and scrape the sides of the bowl. 
• Continue to mix on medium speed for 2-3 minutes. 
• Pour into prepared pan. 
• Bake 50-55 minutes or until a toothpick inserted near the center tests clean. 
• Serve with Caramel or Lemon Sauce, if desired.

 

Cranberry Christmas Bars

So simple to make and only has SIX easy ingredients. Thank you Barefeet in the Kitchen

 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs

2 cups Sugar

3/4 cup Butter, softened

1 tsp vanilla

2 cups flour

12oz Cranberries

• Preheat oven 350
• In a mixer beat eggs and sugar til thickened and light in colour about 5-7 minutes
• Add butter and vanilla and mix another 2 minutes
• Stir in the flour until just combined
• Add cranberries and stir to mix throughout
• Spread in buttered 9x13 pan
• Bake for 40 to 50 minutes, until lightly browned and an inserted toothpick comes out clean
• Allow to cool completely before cutting into squares

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Pumpkin Roll

A soft and spongy pumpkin cake wrapped around the a sweet cream cheese and pecan filling making a classic and perfect holiday dessert.Thank you Something Swanky

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup sugar
1 tsp. vanilla
2/3 cup pumpkin puree (NOT pumpkin pie filling)

 

For the Filling:

8 oz cream cheese, softened
6 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
1/4 cup pecans, chopped

Powdered sugar for dusting towel and top of cake roll

• Preheat oven to 375ºF.
• Line a 15x10-inch jelly-roll pan with parchment paper 
• Lightly spray with non-stick cooking spray 
• Prepare a towel, eg. a thin flour-sack towel by dusting it with powdered sugar. 
• You want this to be ready as soon as the cake come out of the oven.
• In a medium bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• In a large bowl whisk together the eggs and sugar until thick and creamy. 
• Mix in the vanilla and the pumpkin. 
• Mix in the dry mixture until batter forms and is smooth.
• Pour the batter into the prepared pan, and spread evenly. 
• Bake for 13-15 minutes or until toothpick inserted comes out clean.
• Immediately invert cake onto the prepared towel, and carefully peel back the parchment paper. 
• Roll up the cake and towel together, starting with the narrow end. 
• Cool completely on a wire rack.
• Meanwhile, beat together the cream cheese and butter until smooth. 
• Beat in the powdered sugar and vanilla until smooth.
• Once the cake has completely cooled, gently unroll it and remove towel.
• Spread the frosting over the cake, sprinkle with the chopped pecans, and gently re-roll.
• Wrap roll in plastic wrap and chill for at least an hour before slicing. 
• Dust with more powdered sugar if desired before serving.

Pumpkin Pound Cake with Buttermilk Glaze

Thank you My Recipes

Cooking spray
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin, drained
3/4 cup granulated sugar 
3/4 cup packed dark brown sugar
1/2 cup butter, softened 
4 large eggs 
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces) 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar 
2 tablespoons butter 
2 teaspoons cornstarch
1/8 teaspoon baking soda

• Preheat oven to 350°.
• Lightly coat a 10-inch tube pan with cooking spray 
• Dust with 1 tablespoon flour. 
• Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 
• Let stand about 10 minutes. 
• Scrape drained pumpkin into a bowl.
• Beat granulated sugar, brown sugar, and butter in a large bowl until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Beat in pumpkin and vanilla. 
• Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. 
• Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. 
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared pan. 
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. 
• Cool in pan 10 minutes on a wire rack.
• Remove from pan, and cool completely on wire rack.
• To prepare glaze, combine buttermilk and remaining ingredients in a small saucepan over medium heat 
• Bring to a boil. 
• Cook 1 minute or until thick, stirring constantly 
• Remove from heat. 
• Drizzle cake with glaze.

Pumpkin Cinnamon Steusel Coffee Cake

Rich, moist pumpkin flavored coffee cake with a delicious pecan streusel topping and middle layer covered in powdered sugar icing. Thank you Mandys Recipe Box

1/2 cup all purpose flour
1/4 cup unsalted butter, cold cut into cubes
1/2 cup light brown sugar
2 tsp. ground cinnamon
pinch of salt
1/2 cup chopped pecans

2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 cup pure pumpkin puree
1/2 cup light brown sugar
1/2 cup canola oil
1/2 cup low-fat buttermilk
1 large egg, slightly beaten
1 tsp. pure vanilla extract

1 cup powdered sugar
1-2 Tbs milk

• Preheat oven to 350 degrees F.
• Spray an 8"x8" glass baking dish with cooking spray and set aside.
• Place all ingredients for streusel, except pecans, in a food processor 
• Pulse a few times until butter is the size of peas. 
• Add in the pecans and pulse once to combine. Set aside.
• In large bowl, combine the 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. 
• Whisk to combine.
• In a medium sized bowl, combine the pumpkin puree, canola oil, buttermilk, vanilla and egg.
• Pour the wet ingredients into the dry cake ingredients and stir until just combined. 
• Do not overmix. 
• Pour half of the batter into your prepared pan and smooth the top. 
• Sprinkle half the reserved struesel onto the batter. 
• Pour the remaining batter over the streusel layer and smooth out top again. 
• Sprinkle remaining streusel topping onto the top of the cake. 
• Press down lightly.
• Bake in oven for 35 -40 minutes, or until a toothpick inserted into middle comes out mostly clean. 
• This is a moist cake, so it will not be completely clean, but it should not have wet batter on it.
• Remove from oven and cool for 15 minutes.
• Make icing by whisking powdered sugar and milk to make a thin glaze. 
• Pour over top of cake.
• Serve cake warm or at room temperature. 
• Store leftovers in refrigerator. 

Cinnamon Pear Cake

Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake. Thank you Roxanna's Home Baking

1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon ground cinnamon
3/4 cup milk
1 pear cut in roughly chunks
1 1/2 cups cool whip
cinnamon for dusting

• Heat the oven to 350F. Grease a 9" round baking pan. Set aside.
• Cream the softened butter with the sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. 
• Stir in the vanilla.
• Add the flour mixed with baking powder, salt and cinnamon alternately with the milk.
• Beat until just combined. 
• Spread the batter evenly into the prepared pan.
• Top with the pear chunks.
• Place the cake in the oven and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
• Let the cake cool completely in the pan.
• Once cooled, remove from the pan and top with the whipped topping.
• Dust with cinnamon, if desired. 

 

Sparkling Apple Cider Pound Cake

Super moist pound cake. Thank you The Country Cook

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sparkling apple cider
3/4 cup confectioners' sugar
3 to 4 teaspoons sparkling apple cider

• Preheat oven to 350°. 
• Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
• In a large bowl, cream butter and sugar until light and fluffy. 
• Add eggs, one at a time, beating well after each addition. 
• In another bowl, whisk flour, baking powder and salt 
• Add to creamed mixture alternately with cider, beating well after each addition.
• Transfer to prepared pan. 
• Bake 40-50 minutes or until a toothpick inserted in center comes out clean. 
• Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In a small bowl, mix glaze ingredients until smooth 
• Spoon over top of cake, allowing it to flow over sides. 

Rhubarb & Custard Cake

This recipe is lovely made with home grown rhubarb

1 quantity Roasted Rhubarb
250g pack butter, softened, plus extra for greasing
150g pot ready-made custard, not the chilled kind eg Ambrosia
250g self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g golden caster sugar
icing sugar, for dusting

• Make the roasted rhubarb first. 
• Heat oven to 200C/fan 180C/gas 6. 
• Rinse 400g rhubarb and shake off excess water. 
• Trim the ends, then cut into little-finger-size pieces. 
• Put in a shallow dish or a baking tray, tip over 50g caster sugar 
• Toss together, then shuffle rhubarb so it’s in a single layer. 
• Cover with foil and roast for 15 mins. 
• Remove foil. 
• Give everything a little shake  
• Roast for 5 mins more or until tender and the juices are syrupy. 
• Carefully drain off the juices before you let it cool.

• Butter and line a 23cm loose-bottomed or springform cake tin. 
• Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. 
• Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. 
• Spoon one-third of the mix into the tin 
• Add some of the rhubarb and dot with one-third more cake mix and spread it out 
• Top with some more rhubarb 
• Spoon over the remaining cake mix, leaving it in rough mounds  
• Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. 
• Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. 
• It’s ready when a skewer inserted into the middle comes out clean. 
• Cool in the tin, then dredge with icing sugar when cool.

Bara Brith

Bara brith, which literally means 'speckled bread' is a tea-time classic. It seems that almost every Welsh town and every family has their own recipe. This is mine

2 tea bags
330 ml (11 fl oz) boiling water
225 g (8 oz) mixed dried fruit
170 g (6 oz) self-raising white flour
170 g (6 oz) self-raising wholemeal flour
1 tsp baking powder
1 tsp ground mixed spice
55 g (2 oz) light muscovado sugar
1 egg, beaten

• Place the tea bags in a heatproof measuring jug and pour in the boiling water. 
• Stir, then leave to infuse for 3–4 minutes. 
• Put the dried fruit in a bowl.
•  Remove the tea bags, squeezing them over the jug, and pour the tea over the fruit. 
• Cover and set aside to soak for at least 5 hours or overnight.
• Preheat the oven to 160ºC (325ºF, gas mark 3).
• Grease and line a 900 g (2 lb) loaf tin. 
• Sift the white and wholemeal flours, baking powder and spice into a bowl, tipping in any bran left in the sieve. 
• Stir in the sugar.
• Pour in the soaked dried fruit, scraping in all the liquid from the bowl, and add the beaten egg. 
• Lightly mix the egg and fruit together, then stir in the dry ingredients until thoroughly combined. 
• The mixture should be soft enough to drop easily off the spoon. 
• Add 2–3 tsp more hot water if needed.
• Spoon the mixture into the prepared tin and spread it out evenly. 
• Bake for about 1 1/4 hours or until the loaf is well risen and firm, cracked along the middle and browned on top. 
• Cover loosely with foil for the last 20 minutes of baking if it is becoming too brown.
• Leave to cool in the tin for about 5 minutes, then turn out onto a wire rack to cool completely. 
• This teabread tastes particularly good if it is left for 1–2 days before eating.