Cake Recipes

Butter Cake

10 oz butter
1 cup powdered sugar
1 1/2 tsp vanilla
4 eggs (room temp)
1 3/4 cups self-raising flour
1 1/4 cups all purpose flour
3/4 cup milk

1) Preheat oven to 350 degrees and grease an 8 inch round cake pan.
2) Using electric beaters, cream together butter and sugar. Add vanilla, then eggs (one at a time) beating well after each addition.
3) Sift flours together in mixing bowl. Add combined flours alternatively with milk into the butter mixture and fold until smooth.
4) Bake for aprox 50-60 minutes (I would check it around 40 minutes though) or until a toothpick poked in the center comes out clean.
5) Leave in cake pan for at least 5 minutes before turning out onto rack to cool.




Carrot Cake

2 1/2 cups self raising flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup lightly packed brown sugar
2 eggs
2 Tbs oil
1/3 cup milk
5 oz apple puree (I used homemade apple sauce with no sugar)
10 oz grated carrot
1/2 cup golden raisins (optional, I left them out)

1) Preheat oven to 350 degrees and grease a 7x4 inch loaf pan (I used a 6inch round pan and had some batter left over for cupcakes)
2) Sift flour, baking soda, and spices into a large bowl. Stir in sugar (and raisins, optional)
3) Mix the eggs, oil, milk, and apple puree into the dry ingredients. Stir in carrot.
4) Spread into baking pan and smooth top. Bake for aprox 1 hour or until a toothpick poked in the center comes out clean.

**NOTE** My cake was very thick and heavy, it took a while to bake, and it didn't have too much flavor. The only things I did differently was use apple sauce instead of puree and omitted the raisins. I ended up buying a box carrot cake mix and using that for the Xmas in July cake just so it would be a little fluffier and more moist. Since I am using it as the top layer of the cake I didn't want to use the really heavy one from the recipe above. I am still going to bring it for people to eat though. :)




Aunt Lois' Cake

Cake:
1 yellow box cake mix
4 eggs
1/2 cup oil
1 can mandarin oranges (11 oz) with juice

Topping:
1 tub cool whip
1 can crushed pineapple (20 oz) with juice
1 instant vanilla pudding mix

1) Crush oranges with electric beater and add oil and the eggs one at a time, beating well between each addition.
2) Add the dry cake mix and beat until combined and smooth. Place batter in a greased 9x13 inch pan.
3) Bake at 350 for aprox 25-30 minutes or until golden brown
4) To make topping: Dissolve pudding mix in the pineapple and fold in whipped cream. Frost when cake is completely cooled, store cake in refrigerator.