100-Year Old Jam Cake

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100-Year Old Jam Cake

Author: Seawaters of California

Ingredients

  • 1 cup butter at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 5 eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 2 teaspoons baking soda
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 cup raisins
  • 1 cup nuts
  • 2 cups blackberry jam

Instructions

  • Preheat oven to 350 degrees. Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper. Combine buttermilk and baking soda; set aside. Sift together flour, salt, and spices; set aside. Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. To the butter mixture, add half the flour mixture and mix until combined. Add half the buttermilk mixture and mix until combined. Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix. Scrape the bowl and mix well. Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Place pans on wire racks to cool.

Notes

Caramel frosting is great with this cake!!!

 

Carrot cake

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Carrot cake

Servings: 12
Author: Christmasstar of Stratford, Ontario , Canada

Ingredients

  • 3 cup fine shredded carrots
  • 1 cup olive oil
  • 3 eggs
  • 2 cups all purpose flour
  • 1 3/4 cups of sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • For Icing:
  • 2 packages cream cheese 8oz each
  • 1 cup butter
  • 2 tablespoons shortening
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • 6 cups icing sugar
  • 2 tablespoons meringue powder

Instructions

  • Sift together flour, salt, baking soda and cinnamon. Put oil and eggs in beater bowl and beat until creamy. Add sugar and beat until well blended (about 3 min). Fold in carrots. Add dry ingredients and mix until all is moist.
  • For Icing: Cream together butter, shortening and cream cheese and beat until fluffy and light. Add vanilla and lemon juice. Add 6 cups of icing sugar one cup at a time until each one is well blended. Icing will seem a bit dry at this point. Add cream and meringue powder and beat again until light.

Notes

When wet and dry ingredients are first mixed they seem to dry, but when they sit a few min you will see they are in fact quite moist. I bake this in a 11" x 17" 1" high cookie sheet, lined with waxed paper and greased
It bakes up in only 18 min at 350'f After baking, cool then trim off all edges, cut cake in 1/2 or quarters depending on size you want. Take a jar of pineapple jam and heat in microwave until liquid...brush this on top of each layer and let cool again. Put cream cheese icing between layers then ice entire cake.
This has been a family favorite for its ease in making. We have a big family potluck for about 32 people so this is great for feeding them desert. This cake can be decorated anyway you like to reflect the season!

 

Cherry Angel Food Trifle

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Cherry Angel Food Trifle

Author: Rob of Kentucky

Ingredients

  • 5 cups angel food cake cubes
  • 1/4 cup cherry liqueur optional
  • 1 cup confectioners' sugar
  • 1 package 3 ounces cream cheese, softened
  • 8 ounces frozen non-dairy whipped topping thawed, divided
  • 1/2 cup toasted chopped pecans
  • 1 can 21 ounces cherry filling or topping

Instructions

  • Place cake cubes in large bowl. Sprinkle with liqueur if desired; let stand 30minutes. In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top. Or, if desired, layer one-half cake mixture and cherry filling; repeat
  • layers.) Cover; refrigerate at least 3 hours. Garnish servings with reserved topping.

 

Cappuccino Pound Cake

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Cappuccino Pound Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. butter softened
  • 2 c. packed brown sugar
  • 2 tbsp. instant coffee powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 6 eggs
  • 1 c. whole wheat flour
  • 1 c. all-purpose flour
  • 1/4 c. milk
  • 2 c. chopped walnuts
  • Powdered sugar for garnish
  • Walnut halves for garnish

Instructions

  • In a large bowl, cream butter, brown sugar, coffee powder, cinnamon and salt, beating until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. In small bowl, combine flours. On low speed, mix 1/2 of the flour mixture into the creamed mixture, then the milk, then the remaining flour.
  • Add chopped walnuts, mixing just until distributed. Pour into well-greased and floured tube pan. Bake in preheated 350 degree oven 50 to 60 minutes or until pick inserted in center comes out clean.
  • Cool and remove from pan. Place on a wire rack to cool completely. Garnish with powdered sugar and walnuts.

 

Pumpkin-Licious Nog

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Pumpkin-Licious Nog

Servings: 5
Author: Holiday of Ohio

Ingredients

  • 5 cups light vanilla soymilk
  • One small 4-serving package sugar-free fat-free instant vanilla pudding mix
  • 6 no-calorie sweetener packets we highly recommend Splenda
  • 2/3 cup canned pure pumpkin
  • 1 tsp. rum extract
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • Optional Topping: additional cinnamon

Instructions

  • In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken. If you like, top each glass off with a sprinkling of cinnamon. Enjoy!

 

Pretzel Wreaths

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Pretzel Wreaths

Author: applebuster333 of the Midwest

Ingredients

  • 1 pkg. of white chocolate chips
  • 1 pkg. of mini pretzel twists
  • 1 pkg. of holiday colored M&M’s

Instructions

  • Melt white chocolate in a double broiler. Dip bottom of pretzel in white chocolate. Do it to three more pretzels. Arrange in a square with all the pretzels touching each other on a baking sheet covered with wax paper. Repeat, but lay pretzels the same way on top, put each pretzel where the two bottom pretzels touch. Put four M&M’s on top on the hole in the pretzel that looks like a triangle (“M” side down). Cool and enjoy.

 

Steamed Figgy Pudding

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Steamed Figgy Pudding

Servings: 8
Author: MerryBells of Pasadena, Maryland, USA

Ingredients

  • 1 cup milk
  • 1 cup molasses
  • 1 cup beef suet finely chopped
  • 2 1/2 cups flour
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 cup English Walnuts can be omitted
  • 1/2 cup or more to taste dried figs, chopped (If you don't like dried figs, try other dried fruits)

Instructions

  • Combine milk and molasses. Combine dry ingredients. Mix the two well and add suet, fruit and nuts.Pour into a 5 cup greased pudding mold. Place in tall pot, and fill with boiling water to just about 2 inches below the top of the pudding mold.Don't let the water get in the mold. Place a tight lid on the pot and start steaming the pudding. The water should
  • be simmering, but not boiling. Steam for 3 hours, making sure the simmering water stays about 2 inches from the top of the mold. another pot. When 3 hours is up, lift the pudding mold out of the water using tongs. Take the lid off the pudding mold, and let the pudding cool for about 10 minutes. Then carefully turn it out onto a plate. Best served warm. Traditional garnish is a piece of holly on the top.

Notes

1. Don't use a food processor to chop your suet. It will just turn it into paste. 2. If you don't have a pudding mold, use a 5 cup metal bowl or 'lard bucket'. Cover the top with doubled aluminum foil, and tie the foil tightly onto the container with twine. It must be tight enough so that the steam can't get out. You can also use a coffee can with the foil lid tied on. 3. Use already boiling water to replace water in steaming pot. You don't want the pudding to stop steaming! 4. Pudding is very easy to reheat by returning to original container, putting the foil back on top, and placing in a 350 degree oven till warm. If you don't see suet at your food market, ask the butcher to cut some off for you. Ask for Beef Suet, and say that you want it to be all suet, with no meat on it.

 

Eggnog French Toast

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Eggnog French Toast

Author: ReineV

Ingredients

  • 1.5 cups of eggnog
  • powdered sugar
  • cinnamon
  • nutmeg
  • butter

Instructions

  • Heat your pan (medium heat), throw a pad of butter down and let it melt. Soak bread in eggnog on both sides just long enough to get it "full" of the eggnog. Don't leave it in for too long. It'll get soggy and fall apart. Place in pan. Brown on both sides for about 2-3 minutes for each side (depends on the thickness of the bread). When you've finished, sprinkle with cinnamon, powdered sugar and nutmeg...add maple syrup as desired.