Amazing Raisin Cake

Years ago, a recipe came out in all the magazines for this cake. I'm sure it was put out by Hellman's Mayonnaise and Sun-Maid Raisins as I still have a magazine page torn out with the recipe and pictures ... It's one of those cakes that takes a little more effort than making up a mix from a box but it is SOOO worth it. It seems to me that I used to grate up some carrots if I had them and toss them into the batter probably because it reminded me so much of a rich, delightful carrot cake so keep that in mind ... 

Amazing Raisin Cake

3 cups unsifted Flour
2 cups Sugar
1 cup Hellman's Mayonnaise
1/3 cup Milk
2 Eggs
2 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Salt
1/4 tsp Ground Cloves
3 cups chopped, peeled Apples
1 cup Sun-Maid Seedless Raisins
1/2 cup coarsely chopped Walnuts

Grease and flour 2 (9") round baking pans. In large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently. Stir in apples, raisins, and nuts. Pour into pans. Bake in 350 degree oven for 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove to rack and cool. Fill and frost with 2 cups whipped cream.

Apple Cake

Teri Peterson gave me this recipe years ago. I used to make it all the time but I think I kind of "overdid" it. Thinking I might try it again. I remember it was wonderful with ice cream on top.

Apple Cake

2 Eggs
2 cups Sugar
1 tsp Vanilla extract
1 1/3 cup Oil
3 cups Flour
1 tsp Salt
2 tsp Cinnamon
1 tsp Baking Soda
1 cup chopped Walnuts
3 cups Apples, peeled and diced

Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.

Mix together eggs, sugar, vanilla, and oil. Gradually add dry ingredients (flour, salt, cinnamon, and baking soda).  Gently fold in walnuts and apples. Batter will be lumpy. Do not overmix.

Place batter in pan and bake for about 50 minutes. Serve with whipped cream or ice cream.

Pumpkin Pie Cake

Dave got this recipe from someone at Kodak because he knows I'm not a big fan of pies -- but I love pumpkin. It's my favorite Fall dessert and a nice Thanksgiving or Christmas treat. It's especially nice to bring to a holiday gathering!

Pumpkin Pie Cake

Step 1 - Crust:

1 box Yellow Cake Mix (set aside one (1) cup of mix for topping)
1 stick Margarine (melted)
1 Egg, beaten

In mixing bowl, mix all ingredients with fork until all cake mix is absorbed. Press into the bottom of a lightly greased and floured (or use non-stick spray) 13" x 9" pan.

Step 2 - Filling:

1 can (29 oz.) Pumpkin
3 Eggs
1/2 cup Brown Sugar (packed)
1/4 cup Granulated Sugar
2/3 cup Milk
1/2 tsp Cinnamon

In mixing bowl, beat with mixer and then carefully spread over the crust layer.

Step 3 - Topping:

1 cup of dry Yellow Cake mix
1/2 cup Granulated Sugar
1/2 cup finely chopped Walnuts
1/2 stick cold Margarine

Mix cake mix, sugar, and walnuts together and then cut in cold margarine until mixture is crumbly. Work with hands only if necessary to get a crumb-like consistency. Sprinkle over top of pumpkin layer.

Bake at 350 degrees for 65 - 70 minutes or until pumpkin mixture is set.

Cut into squares and serve with vanilla ice cream or whipped cream.

Rhubarb Upside Down Cake

This is probably one of my favorite desserts that Grandma (Glennys) makes. It just has it all -- sweet, tart, creaminess. texture ... 

Rhubarb Upside Down Cake

Jiffy Yellow Cake mix (for an 8 x 8 pan)

3 Tbsp. Margarine

2/3 cup firmly packed Brown Sugar

2 cups Rhubarb, finely chopped

Prepare cake mix as directed on package and set aside. Melt the margarine and pour into an 8” x 8” cake pan. Spread the brown sugar and rhubarb over the melted margarine and then pour the cake batter into the pan on top of the rhubarb and sugar.

Bake for 45 – 50 minutes at 350°. Cool 2 – 3 minutes and then invert onto cooling rack.

Serve with whipped cream or vanilla ice cream.

Note:  For a larger crowd you can use a regular yellow cake mix, double the rest of the ingredients, and make in a 13" x 9" pan. 

FANTASTIC!!!!

Buttercream Frosting (for cookies or cakes)

This is the recipe that Mo always used and I can't see messing with success. 

Buttercream Frosting

½ stick Margarine or Butter

2 cups Confectionary Sugar

4 Tbsp. Milk

1 tsp. Pure Vanilla Extract (use clear vanilla if you want the frosting really white)

Cream butter and slowly add sugar. Beat well until small little balls form. Gradually add milk, beating well after each tablespoon is added. Add vanilla and beat until well blended and creamy.

Note:  When making this to use on cut-out cookies, I usually add a little almond and orange extract to compliment the cookie flavor. 

Banana Split Cake

This is my favorite spring and summer cake recipe. I love to have an excuse to make it because it's just not something you make for "everyday" ...

Banana Split Cake

Bottom layer:
2 cups of crushed graham cracker crumbs (about 1 sleeve)
1 stick melted margarine

Mix together in a medium size bowl and then press into the bottom of a
13 x 9 pan. Put pan in refrigerator to help firm it up while you make the filling.

Filling:
2 eggs
2 cups confectioners’ sugar
2 sticks of margarine (softened)
1 teaspoon of vanilla

Beat eggs, sugar, margarine and vanilla for 10 minutes (yep! 10 minutes) scraping sides of bowl occasionally. Spoon filling on top of the crumb layer and spread carefully so you don’t break the crust.

Fruit layer:
On top of filling put a layer of banana slices (about 3 medium size bananas). Next evenly spread crushed pineapple (use a 20 oz. can that has been very well drained) over the top of the bananas. Finally, top with a layer of sliced strawberries.

Frosting:
Top with a medium size container of Cool Whip (I use Cool Whip Lite). Sprinkle with finely chopped walnuts.

Chill in refrigerator for several hours or preferably overnight before serving.