Posted in cakes, Desserts, recipes, Uncategorized

Cakes #Pineapple #Dessert

Perfect Pineapple Cake

Practically Perfect Pineapple Cake
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
This Practically Perfect Pineapple Cake is loaded with pineapple flavor! Made without butter or oil, it’s incredibly moist and topped with a delicious pineapple fluff frosting!
Author: Trish – Mom On Timeout
Recipe type: Dessert
Serves: 24 servings
Ingredients

Cake

  • 2¼ cups all-purpose flour
  • 1¼ cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
  • 2 eggs

Frosting

  • 1 3.5 oz package vanilla instant pudding mix
  • 1 20 oz can crushed pineapple (do not drain)
  • 12 oz Cool Whip or 1 cup heavy whipped cream, whipped

Instructions

Cake

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9×13 baking dish.
  3. In a large bowl, whisk together flour, sugar, and baking soda.
  4. Mix in vanilla extract, crushed pineapple, and eggs until combined.
  5. Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
  6. Let cool completely.

Fluff Frosting

  1. Whisk pineapple and pudding mix together until combined.
  2. Gently fold in the Cool Whip or whipped cream until incorporated.
  3. Spread on cooled cake.
  4. Refrigerate for at least 30 minutes before serving.

Attribution To ::

Mom On Timeout at http//www.momontimeout.com/2017/02/02/

 


Posted in Breads, cakes, Desserts, recipes, SNACKS, Uncategorized

Sweet Bread #AppleFritter # Dessert

awesome country apple fritter bread

Serves 8

Bread Loaf

  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk or almond milk
  • 2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

  • 1/2 cup of powdered sugar
  • 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

 

Instructions

  • 1
    Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  • 2
    Mix brown sugar and cinnamon together in a bowl. Set aside.
  • 3
    In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  • 4
    Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  • 5
    Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  • 6
    Mix milk into batter until smooth.
  • 7
    Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  • 8
    Lightly pat apple mixture into batter.
  • 9
    Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  • 10
    Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  • 11
    Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  • 12
    To make glaze, mix powdered sugar and milk or cream together until well mixed.
  • 13
    Let cool for about 15 minutes before drizzling with glaze.

 

Optional

  • Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)
  • Substitutions: I’ve also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
  • Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.
Posted in cakes, Desserts, recipes, Uncategorized

Todays Dessert #Apples #PieCake

  Topping:

  •         1 cup Gold Medal™ all-purpose flour
  •         1/2 cup packed brown sugar
  •         1/4 teaspoon salt
  •         1/2 cup butter, cut into small pieces

    Apple Mixture:

  •         6 apples, peeled, thinly sliced
  •         3 tablespoons packed brown sugar
  •         1 teaspoon ground cinnamon
  •         2 teaspoons lemon juice

    Cake:

  •         1 box Betty Crocker™ SuperMoist™ yellow cake mix
  •         1 1/3 cups water
  •         1/3 cup oil
  •         3 eggs

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
Attribution to:  Rincon-Cocina

Posted in cakes, recipes, Uncategorized

Holiday Cake: #Fruitcake #Holidayrecipe

Apricot-Fruitcake

 

Apricot Fruit Cake

 

Apricot Fruitcake
Prep time
2 hours
Cook time
1 hour
Total time
3 hours
This moist, spice-less fruitcake is one of our family favorites. It is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.
Author: Barry C. Parsons
Recipe type: Cakes
Serves: One large fruitcake or 2-3 loaf cakes
Ingredients
  • 2½ cups water
  • 1½ cups light raisins or sultana raisins
  • 2 cup dried apricots chopped
  • ¼ cup sugar
  • 1 cup butter
  • 1 cup sugar
  • 4 ounces (1/2 cup)cream cheese
  • 4eggs
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • 1 pound glace cherries, chopped
  • 1 pound mixed dried fruit
  • 1½ tsp vanilla extract
Instructions
  1. In a medium saucepan combine the water, apricots, ¼ cup sugar and raisins and simmer slowly for 30 minutes. Set aside to cool completely to room temperature.
  2. Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
  3. Beat in the eggs, one at a time, beating well after each addition.
  4. Sift together the flour and baking powder.
  5. Fold half of the dry ingredients into the creamed mixture.
  6. Fold in the cooled boiled apricot mixture.
  7. Fold in the remaining dry ingredients.
  8. Fold in the cherries and dried fruit.
  9. Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
  10. A tube pan will probably take over an hour depending on size. My small aluminum loaf pans took about 55 minutes. The toothpick test is the most reliable way to test if the cake is baked.
  11. Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
  12. Store in a cake tin or other airtight container. Freezes well too.
Notes
The prep time here includes cooling time for the boiled raisin base.
I recommend using light raisins in this recipe if you want to keep the golden color of the cake crumb. Using darker raisins can affect the color but not the flavour of the cake.