[rms]

Here is an easy no mixer required delicious cake recipe:

Pineapple Cream Cake -- (Cake is Almost Fat Free Too)

2 cups of flour
2 cups of sugar (you can substitue Splenda Sugar Mix for less sugar)
2 tsps. baking soda
2 eggs
1 large can with juice of crushed pineapple in it's own juice
1 cup chopped walnuts
(You can also add raisins if you like them and/or omit nuts)

Mix all ingredients with a spoon in large bowl until blended. Bake in a 13x9" greased and floured baking pan for 45 minutes at 350 degrees

Icing:

1 - 8oz package softened cream cheese
1 - stick softened butter
1 - box 10X sugar

beat well and frost on cooled cake

this cake is so easy and delicious, I always get requests for it.

 

[bub4481]

Here is an easy no mixer required delicious cake recipe:

Pineapple Cream Cake -- (Cake is Almost Fat Free Too)

2 cups of flour
2 cups of sugar (you can substitue Splenda Sugar Mix for less sugar)
2 tsps. baking soda
2 eggs
1 large can with juice of crushed pineapple in it's own juice
1 cup chopped walnuts
(You can also add raisins if you like them and/or omit nuts)

Mix all ingredients with a spoon in large bowl until blended. Bake in a 13x9" greased and floured baking pan for 45 minutes at 350 degrees

Icing:

1 - 8oz package softened cream cheese
1 - stick softened butter
1 - box 10X sugar

beat well and frost on cooled cake

this cake is so easy and delicious, I always get requests for it.

Add 1/2 cup coconut and 2tsp rum extract Pina Colada cake

 

[rms]

Good call, it would be just like a Pina Colada cake if you added coconut and rum extract.

 

[Bubstr]

This does sound good. Wonder if you couldn't use this for a pineapple upside down cake and eliminate some more of the sugar?

 

[rms]

You could try it, it might be great, I never made it with this recipe. I make my pineapple upside down with my golden yellow cake recipe. I do add the unsweetened juice from the can of pineapple rings in the batter when I make that cake.

 

[Bubstr]

Here is an easy no mixer required delicious cake recipe:

Pineapple Cream Cake -- (Cake is Almost Fat Free Too)

2 cups of flour
2 cups of sugar (you can substitue Splenda Sugar Mix for less sugar)
2 tsps. baking soda
2 eggs
1 large can with juice of crushed pineapple in it's own juice
1 cup chopped walnuts
(You can also add raisins if you like them and/or omit nuts)

Mix all ingredients with a spoon in large bowl until blended. Bake in a 13x9" greased and floured baking pan for 45 minutes at 350 degrees

Icing:

1 - 8oz package softened cream cheese
1 - stick softened butter
1 - box 10X sugar

beat well and frost on cooled cake

this cake is so easy and delicious, I always get requests for it.

Tried this today as a pineapple upside down cake. Left out the nuts and raisins. It is pretty good stuff Thanks

 

[rms]

Here is another easy cake

Danish Apple-Almond Cake

1/2 cup butter or margarine, softened

1/2 cup granulated sugar

3 eggs

1 teaspoon almond extract

1 1/2 cups Original Bisquick® mix

3 medium baking apples, peeled, cut into eighths

1 teaspoon powdered sugar

1/4 cup sliced almonds, toasted if desired

1. Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
2. In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
3. Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown.
4. Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.

 

[rms]

Made this Cherry Almond Bread over the weekend. They ate it in one day...lol...
Simple and looked amazing.

Dried Cherry-Almond Bread

1 1/2 cups boiling water

2 bags (5.5 oz each) dried cherries

1 cup packed brown sugar

1/2 cup butter or margarine, softened

2 eggs

1/2 teaspoon almond extract

1 3/4 cups Gold Medal® all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups slivered almonds

Glaze
1/2 cup powdered sugar

1/4 teaspoon almond extract

1 to 2 teaspoons milk

1. In medium bowl, pour boiling water over cherries; let stand 20 minutes. Drain. Pat dry with paper towels. Heat oven to 325°F. Spray 9x5-inch loaf pan with baking spray with flour.
2. In large bowl, beat brown sugar and softened butter with electric mixer on medium speed until well mixed. Beat in eggs and 1/2 teaspoon almond extract. Stir in flour, baking powder and salt just until dry ingredients are moistened. Stir in almonds and cherries. Pour into pan.
3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean and top is dark golden brown. Cool 10 minutes on cooling rack. Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, about 1 hour.
4. In small bowl, mix glaze ingredients until smooth. Drizzle over cooled bread. Wrap tightly; store at room temperature. Cut loaf into 12 slices; cut each slice in half.

 

[NemeSS]

Im on my way to getting shredded again, but some of these recipes are just too hard to not try.
I have a killer sweet tooth for sweet breads,cakes and pastries.
Any from scratch carrot cake recipes? :}
A local bakery that closed down use to make somevexcellent cakes.
There carrot cake was super moist and very rich.
Lubys is the only place that gets close or just as good

 

[rms]

Ingredients

• Butter, for pans
• 2 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans, optional

Directions

Frosting:

• 2 (8-ounce) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

 

[rms]

Ingredients

Cake:

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 whole eggs
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrots
• Butter, for greasing

Icing:

• 1 stick butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 pound powdered sugar
• 2 teaspoons vanilla extract
• 1 cup pecans, chopped finely

Directions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.