All Discussions Tagged 'Cake' - Cake Decorating Community - Cakes We Bake2024-03-29T08:26:39Zhttps://cakeswebake.com/forum/topic/listForTag?tag=Cake&feed=yes&xn_auth=noSend Cake to Delhi from any country!tag:cakeswebake.com,2017-10-21:4635016:Topic:16429292017-10-21T07:58:49.509ZChetan Winnihttps://cakeswebake.com/profile/ChetanWinni
<p></p>
<p>We are sharing a simplest way to book your cake from <a href="http://www.winni.in">www.winni.in</a>, A trustworthy platform with thousands of positive reviews, 4.3+ reviews on trusted company from 900+ customers. Try us out with our services, you can <a href="https://www.winni.in/cake-delivery-in-delhi" target="_blank">send cake to Delhi</a>, Gurgaon, Noida, Mumbai, Pune and to 367+ cities in INDIA. You can use site from USA, UK, Australia, CANADA and from any part of the World to…</p>
<p></p>
<p>We are sharing a simplest way to book your cake from <a href="http://www.winni.in">www.winni.in</a>, A trustworthy platform with thousands of positive reviews, 4.3+ reviews on trusted company from 900+ customers. Try us out with our services, you can <a href="https://www.winni.in/cake-delivery-in-delhi" target="_blank">send cake to Delhi</a>, Gurgaon, Noida, Mumbai, Pune and to 367+ cities in INDIA. You can use site from USA, UK, Australia, CANADA and from any part of the World to send cake & flowers in INDIA. </p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656237386?profile=original" target="_self"><img width="480" src="http://storage.ning.com/topology/rest/1.0/file/get/2656237386?profile=RESIZE_1024x1024" width="480" class="align-center"/></a></p> Romantic Pink Blush Strawberry Caketag:cakeswebake.com,2017-09-28:4635016:Topic:16425292017-09-28T05:34:23.441ZChetan Winnihttps://cakeswebake.com/profile/ChetanWinni
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656236841?profile=original" target="_self"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/2656236841?profile=original" width="320"></img></a></p>
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<p style="text-align: left;">It charms can become a Love symbol in coming time!!</p>
<p style="text-align: left;">I following many Cake bakers (even some are from here @ cakeswecake) they tried some really cakes, they experiment with cake shape, size, Flavors. I am sharing very simple cake but its combination is going to make everyone fall in love. Whether you…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656236841?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/2656236841?profile=original" width="320" class="align-center"/></a></p>
<p></p>
<p style="text-align: left;">It charms can become a Love symbol in coming time!!</p>
<p style="text-align: left;">I following many Cake bakers (even some are from here @ cakeswecake) they tried some really cakes, they experiment with cake shape, size, Flavors. I am sharing very simple cake but its combination is going to make everyone fall in love. Whether you are in USA or in CANADA or in anyother pat of the world, you can <a href="https://www.winni.in/cake-delivery-in-delhi" target="_blank">send cake to Delhi</a></p>
<p style="text-align: left;"></p> Key Lime Pound Cake with Key Lime Glazetag:cakeswebake.com,2016-02-28:4635016:Topic:16099422016-02-28T17:09:15.240ZSandra Smileyhttps://cakeswebake.com/profile/SandraSmiley
<div><font size="4"><u>Key Largo Key Lime Pound Cake with Key Lime Glaze</u></font></div>
<div><font size="4"><u> </u></font></div>
<div><font size="4">INGREDIENTS - CAKE</font></div>
<div><font size="4">1 cup butter</font></div>
<div><font size="4">1 cup shortening <font color="#E32400">(1/2 cup shortening)</font></font></div>
<div><font size="4">2 cups white sugar <font color="#E32400">(3 cups sugar)</font></font></div>
<div><font size="4">5 eggs</font></div>
<div><font size="4">3 cups…</font></div>
<div><font size="4"><u>Key Largo Key Lime Pound Cake with Key Lime Glaze</u></font></div>
<div><font size="4"><u> </u></font></div>
<div><font size="4">INGREDIENTS - CAKE</font></div>
<div><font size="4">1 cup butter</font></div>
<div><font size="4">1 cup shortening <font color="#E32400">(1/2 cup shortening)</font></font></div>
<div><font size="4">2 cups white sugar <font color="#E32400">(3 cups sugar)</font></font></div>
<div><font size="4">5 eggs</font></div>
<div><font size="4">3 cups all-purpose flour</font></div>
<div><font size="4">1/2 teaspoon baking powder </font></div>
<div><font size="4">1/2 cup milk <font color="#E32400">(1 cup milk or coconut milk)</font></font></div>
<div><font color="#E32400" size="4">(1 teaspoon pure lime extract)</font></div>
<div><font color="#E32400" size="4">(1 tablespoon lime zest)</font></div>
<div><font color="#E32400" size="4">(1/4 teaspoon salt)</font></div>
<div><font size="4">1-1/2 teaspoons vanilla extract <font color="#E32400">(2 teaspoons vanilla)</font></font></div>
<div><font size="4">1/2 cup key lime juice (3 regular limes)</font></div>
<div><font size="4"> </font></div>
<div><font size="4">INGREDIENTS - GLAZE</font></div>
<div><font size="4">1/4 cup white sugar</font></div>
<div><font size="4">1/4 cup butter</font></div>
<div><font size="4">3 tablespoons key lime juice (2 regular limes)</font></div>
<div><font size="4"> </font></div>
<div><font size="4">DIRECTIONS:</font></div>
<div><font size="4">1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan.</font></div>
<div><font size="4"> </font></div>
<div><font size="4">2. In a large bowl, beat butter, shortening and sugar until light and fluffy. Beat in eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 cup lime juice. Pour into the prepared pan and smooth the top.</font></div>
<div><font size="4"> </font></div>
<div><font size="4">3. Bake in the preheated oven until a knife inserted into the crown of the cake comes out clean, about 90 minutes <font color="#E32400">(2 hours)</font>.</font></div>
<div><font size="4"> </font></div>
<div><font size="4">4. While the cake is baking, make the glaze in a small bowl. Stir together sugar, butter and lime juice. When the cake is done, invert it onto a wire rack while still warm, but not straight out of the oven. Poke several times with a skewer or toothpick. Pour the glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving. <font color="#E32400">(Melt butter and add sugar and lime juice. Heat to a boil and boil for two minutes. Brush on warm cake.)</font></font><a href="http://storage.ning.com/topology/rest/1.0/file/get/2656239412?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/2656239412?profile=RESIZE_1024x1024" width="750" class="align-full"/></a></div> 'GummyGel' For Decorating Cakes Recipetag:cakeswebake.com,2016-02-01:4635016:Topic:16054672016-02-01T05:11:34.108ZBonnie Willeyhttps://cakeswebake.com/profile/BonnieWilley
<div> </div>
<div><font size="5"><font size="5"><font face="Arial"><strong>'GummyGel'</strong> For Decorating Cakes Recipe</font></font></font></div>
<div> </div>
<div><font size="5"><font face="Arial" size="5">1/4 cup glycerin, WARMED<br></br> 2 envelopes (1/2 oz.) Knox Gelatine <br></br>1/4 cup water <br></br> 1 tsp. glucose/clear corn syrup, more if desired <br></br>1/4 tsp. coconut oil <br></br> any clear flavoring. <br></br> any color to desired hue (optional). <br></br> or Kool-Aid is recommended…</font></font></div>
<div> </div>
<div><font size="5"><font size="5"><font face="Arial"><strong>'GummyGel'</strong> For Decorating Cakes Recipe</font></font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">1/4 cup glycerin, WARMED<br/> 2 envelopes (1/2 oz.) Knox Gelatine <br/>1/4 cup water <br/> 1 tsp. glucose/clear corn syrup, more if desired <br/>1/4 tsp. coconut oil <br/> any clear flavoring. <br/> any color to desired hue (optional). <br/> or Kool-Aid is recommended for both color & flavor as an alternative.</font></font></div>
<div><font size="5"><font size="5" face="Arial">( I am working with an 850watt microwave, be sure to adjust time/power settings as needed. For 1,100watt- use 50% power setting.)</font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">1. Warm glycerin & set aside.</font></font></div>
<div><font size="5"><font size="5" face="Arial">2. Combine gelatin & water, stir. Microwave 20 seconds, stir, may microwave another 15 seconds if needed to completely dissolve. (If you are only working with one color, you can dissolve it well in the water before adding the gelatin.)</font></font></div>
<div><font size="5"><font size="5" face="Arial">3. Stir warm glycerin in well. Must be warm.</font></font></div>
<div><font size="5"><font size="5" face="Arial">4. Stir in glucose well.</font></font></div>
<div><font size="5"><font size="5" face="Arial">5. Add in coconut oil, and stir well. Microwave another 20 seconds. It is ready.</font></font></div>
<div><font size="5"><font size="5" face="Arial">6.This is when I usually pour only the amount I need into a smaller cup, add my flavoring & coloring as desired, and pour into my mold. Can be flavored without color for the diamond effect. I repeat this procedure as needed to fill all necessary molds for my project, one little cup at a time..('-')</font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">Tips & hints: <br/>It starts out nice & clear. I only color, and flavor, the amount I need, in a separate bowl, for each project. Leave the rest as is, and it can be reheated for later use, colored and flavored as needed, then. Clarifying works well here, especially when doing GummyGel gems.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Kool-Aid is a quick, easy, cheap, & VERY effective way of getting both color, and flavor! Just remember that purple will taste like GRAPE on a cake! lol</font></font></div>
<div><font size="5"><font size="5" face="Arial">Can use a silicone, or any flexible, cup to pour mix into a less detailed mold. Do not overfill, can move mix around in the mold with a toothpick to fill smaller cavities, but this must be done quickly, or it will begin to set. If it starts to setup before you are done, reheat remaining mix as needed to complete project. I often have 2 cups, with different color & flavors, going at the same time, for a 2 toned effect in the finished product.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Can refrigerate up to 20 minutes, or more, to speed up setting process. The longer it sets up, the stronger it will be. Remember, it sets fast! Totally edible too. With proper flavoring, the kids, big & little, all love it! It's melt in your mouth delicious!</font></font></div>
<div><font size="5"><font size="5" face="Arial">If you want it a little thinner, add a wee bit more water. If you need it thicker, less water, or more gelatin. I use a wooden skewer to stir my mix, it can be left in the bowl while in the microwave for less mess, just wash it off & keep it in a baggy, & it can be reused over & over.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Keeps well, in or out of the fridge. Cleanup for this recipe is a breeze. Let it cool in the cup, or container, then just lift it out, all in one neat little piece! Just put it back in the container, & put on the lid, to be remelted later for reuse. Any leftover gummies themselves can also be reheated, & repoured, to make new molds at a later time. Always label your leftovers.</font></font></div>
<div> </div>
<div><font size="5"><font face="Arial"><font size="5">Any & all comments are welcome. Everything is always subject to change. </font> <font size="5">And</font> <font size="5">I keep tweaking it, to improve it.</font></font></font></div> 'GummyGel' For Decorating Cakes Recipetag:cakeswebake.com,2016-02-01:4635016:Topic:16053532016-02-01T05:05:46.071ZBonnie Willeyhttps://cakeswebake.com/profile/BonnieWilley
<div> </div>
<div><font size="5"><font size="5"><font face="Arial"><strong>'GummyGel'</strong> For Decorating Cakes Recipe</font></font></font></div>
<div> </div>
<div><font size="5"><font face="Arial" size="5">1/4 cup glycerin, WARMED<br></br> 2 envelopes (1/2 oz.) Knox Gelatine <br></br>1/4 cup water <br></br> 1 tsp. glucose/clear corn syrup, more if desired <br></br>1/4 tsp. coconut oil <br></br> any clear flavoring. <br></br> any color to desired hue (optional). <br></br> or Kool-Aid is recommended…</font></font></div>
<div> </div>
<div><font size="5"><font size="5"><font face="Arial"><strong>'GummyGel'</strong> For Decorating Cakes Recipe</font></font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">1/4 cup glycerin, WARMED<br/> 2 envelopes (1/2 oz.) Knox Gelatine <br/>1/4 cup water <br/> 1 tsp. glucose/clear corn syrup, more if desired <br/>1/4 tsp. coconut oil <br/> any clear flavoring. <br/> any color to desired hue (optional). <br/> or Kool-Aid is recommended for both color & flavor as an alternative.</font></font></div>
<div><font size="5"><font size="5" face="Arial">( I am working with an 850watt microwave, be sure to adjust time/power settings as needed. For 1,100watt- use 50% power setting.)</font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">1. Warm glycerin & set aside.</font></font></div>
<div><font size="5"><font size="5" face="Arial">2. Combine gelatin & water, stir. Microwave 20 seconds, stir, may microwave another 15 seconds if needed to completely dissolve. (If you are only working with one color, you can dissolve it well in the water before adding the gelatin.)</font></font></div>
<div><font size="5"><font size="5" face="Arial">3. Stir warm glycerin in well. Must be warm.</font></font></div>
<div><font size="5"><font size="5" face="Arial">4. Stir in glucose well.</font></font></div>
<div><font size="5"><font size="5" face="Arial">5. Add in coconut oil, and stir well. Microwave another 20 seconds. It is ready.</font></font></div>
<div><font size="5"><font size="5" face="Arial">6.This is when I usually pour only the amount I need into a smaller cup, add my flavoring & coloring as desired, and pour into my mold. Can be flavored without color for the diamond effect. I repeat this procedure as needed to fill all necessary molds for my project, one little cup at a time..('-')</font></font></div>
<div> </div>
<div><font size="5"><font size="5" face="Arial">Tips & hints: <br/>It starts out nice & clear. I only color, and flavor, the amount I need, in a separate bowl, for each project. Leave the rest as is, and it can be reheated for later use, colored and flavored as needed, then. Clarifying works well here, especially when doing GummyGel gems.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Kool-Aid is a quick, easy, cheap, & VERY effective way of getting both color, and flavor! Just remember that purple will taste like GRAPE on a cake! lol</font></font></div>
<div><font size="5"><font size="5" face="Arial">Can use a silicone, or any flexible, cup to pour mix into a less detailed mold. Do not overfill, can move mix around in the mold with a toothpick to fill smaller cavities, but this must be done quickly, or it will begin to set. If it starts to setup before you are done, reheat remaining mix as needed to complete project. I often have 2 cups, with different color & flavors, going at the same time, for a 2 toned effect in the finished product.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Can refrigerate up to 20 minutes, or more, to speed up setting process. The longer it sets up, the stronger it will be. Remember, it sets fast! Totally edible too. With proper flavoring, the kids, big & little, all love it! It's melt in your mouth delicious!</font></font></div>
<div><font size="5"><font size="5" face="Arial">If you want it a little thinner, add a wee bit more water. If you need it thicker, less water, or more gelatin. I use a wooden skewer to stir my mix, it can be left in the bowl while in the microwave for less mess, just wash it off & keep it in a baggy, & it can be reused over & over.</font></font></div>
<div><font size="5"><font size="5" face="Arial">Keeps well, in or out of the fridge. Cleanup for this recipe is a breeze. Let it cool in the cup, or container, then just lift it out, all in one neat little piece! Just put it back in the container, & put on the lid, to be remelted later for reuse. Any leftover gummies themselves can also be reheated, & repoured, to make new molds at a later time. Always label your leftovers.</font></font></div>
<div> </div>
<div><font size="5"><font face="Arial"><font size="5">Any & all comments are welcome. Everything is always subject to change. </font> <font size="5">And</font> <font size="5">I keep tweaking it, to improve it.</font></font></font></div> Apple Harvest Pound Cake with Caramel Glaze posted on allreciped.com by DaniBananitag:cakeswebake.com,2015-01-03:4635016:Topic:15248972015-01-03T18:00:12.694ZSandra Smileyhttps://cakeswebake.com/profile/SandraSmiley
<p><strong><span class="font-size-3"><span style="text-decoration: underline;">Apple Harvest Pound Cake with Caramel Glaze</span></span></strong></p>
<p><span class="font-size-2">Original recipe shown in black, my modifications shown in red.</span></p>
<p><strong><span class="font-size-2">INGREDIENTS:</span></strong></p>
<p><span class="font-size-2">2 Cups White (granulated) Sugar <span style="color: #ff0000;">1 Cup White Sugar & 1 Cup Light Brown Sugar…</span></span></p>
<p></p>
<p><strong><span class="font-size-3"><span style="text-decoration: underline;">Apple Harvest Pound Cake with Caramel Glaze</span></span></strong></p>
<p><span class="font-size-2">Original recipe shown in black, my modifications shown in red.</span></p>
<p><strong><span class="font-size-2">INGREDIENTS:</span></strong></p>
<p><span class="font-size-2">2 Cups White (granulated) Sugar <span style="color: #ff0000;">1 Cup White Sugar & 1 Cup Light Brown Sugar</span></span></p>
<p><span class="font-size-2">1-1/2 Cups Vegetable Oil <span style="color: #ff0000;">1 Cup Canola Oil & 1/2 Cup Applesauce</span></span></p>
<p><span class="font-size-2" style="color: #000000;">2 Teaspoons Vanilla Extract <span style="color: #ff0000;">3 Teaspoons Vanilla Extract</span></span></p>
<p><span class="font-size-2" style="color: #000000;">3 Large Eggs</span></p>
<p><span class="font-size-2" style="color: #000000;">3 Cups All-Purpose Flour <span style="color: #ff0000;">2 Cups All-Purpose Flour & 1 Cup Whole Wheat Flour</span></span></p>
<p><span class="font-size-2" style="color: #000000;">1 Teaspoon Baking Soda <span style="color: #ff0000;">1 Teaspoon Baking Soda & 1 Teaspoon Baking Powder</span></span></p>
<p><span class="font-size-2" style="color: #000000;">1/2 Teaspoon Ground Cinnamon <span style="color: #ff0000;">1 Heaping Teaspoon Ground Cinnamon & 1 Teaspoon </span></span></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">1 Teaspoon Salt </span> Allspice</span><span style="color: #ff0000;"> </span></span></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">2 Medium Granny Smith Apples, peeled, cored & chopped <span style="color: #ff0000;">3 Granny Smith Apples</span></span></span></span></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">1 Cup Walnuts, chopped</span></span></span></p>
<p><strong><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">CARAMEL GLAZED</span></span></span></strong></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">1/2 Cup Butter</span></span></span></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">2 Teaspoons Milk</span></span></span></p>
<p><span class="font-size-2" style="color: #000000;"><span style="color: #ff0000;"><span style="color: #000000;">1/2 Cup Brown Sugar</span></span></span></p>
<p></p>
<p><strong><span class="font-size-2" style="color: #000000;">DIRECTIONS: </span></strong><span style="color: #ff0000; font-size: 10pt;"><br/></span></p>
<p><span class="font-size-2" style="color: #000000;">Preheat oven to 350 degrees F (175 degrees C) <span style="color: #ff0000;">325 degrees F. <span style="color: #000000;"> Grease and flour a 9 inch Bundt pan.</span></span></span></p>
<p><span class="font-size-2">In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, <span style="color: #ff0000;">baking powder, allspice,</span> cinnamon and salt; stir into the batter just until blended. Fold in the apples, <span style="color: #ff0000;">applesauce, <span style="color: #000000;">and walnuts using a spoon. Pour into the prepared pan (<span style="color: #ff0000;">batter is very thick, so you have to "spoon" it into the pan, not pour</span>).</span></span></span></p>
<p><span class="font-size-2"><span style="color: #ff0000;"><span style="color: #000000;">Bake for 1 hour and 20 minutes in the prepared oven until a toothpick inserted into the crown of the cake comes out clean. <span style="color: #ff0000;">NOTE: 1 hour and 20 minutes was the perfect baking time for the cake at 325 degrees F. <span style="color: #000000;">Allow to cool for about 20 minutes then invert onto a wire rack.</span></span></span></span></span></p>
<p><span class="font-size-2">Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from heat (<font color="#FF0000">some reviewers said they boiled for 2 minutes to make a slightly thicker glaze</font>). Place a sheet of aluminum foil under the cooling rack and drizzle glaze over the warm cake.</span></p>
<p><span class="font-size-2" style="color: #ff0000;">NOTE: I did not use the glaze because I served it with dulce de leche. We preferred the cake without the addition of glaze or sauce because it is very moist and delicious by itself.</span></p>
<p><span style="color: #000000;"><strong><span class="font-size-2">CONVERSIONS: </span></strong><span class="font-size-2">9" Bundt Pan = 22 Centimeter Bundt Pan; 1 Teaspoon = 5 Millimeters; 1/2 Cup = 120 Millimeters; 1 Cup = 240 Millimeters; 325 Degrees F = 165 Degrees C </span></span></p>
<p></p> Pistachio Opera - Really Nice caketag:cakeswebake.com,2014-12-22:4635016:Topic:15224102014-12-22T10:03:21.719Zovenfreshhttps://cakeswebake.com/profile/ovenfresh
<p><span>This is a rich & alternate variant of the traditional opera. </span><br></br><br></br><span>Once again all original four layers of almond spongePistachio butter cream (madeout of pure pistachio paste) paired with Salty caramel &Belgian milk chocolate Ganache. This one has very less sugar syrup, the almond joconde sponge makes it a bit heavy but rich in taste and texture. That’s why we recommend cutting small pieces and eating very slowly than your usual…</span></p>
<p><span>This is a rich & alternate variant of the traditional opera. </span><br/><br/><span>Once again all original four layers of almond spongePistachio butter cream (madeout of pure pistachio paste) paired with Salty caramel &Belgian milk chocolate Ganache. This one has very less sugar syrup, the almond joconde sponge makes it a bit heavy but rich in taste and texture. That’s why we recommend cutting small pieces and eating very slowly than your usual habit. </span><br/><br/><span>Excellent taste and mouth feel comes when you thaw this cake for 3 to 5mins from the fridge (before eating). </span><br/><br/><span>Our butter cream is made out of Belgian cocoa butter &French unsalted butter and not with vegetable fat. </span><br/><br/><span>From, </span><br/><span>Ovenfresh</span></p> Old Fashioned Fruit Caketag:cakeswebake.com,2014-12-18:4635016:Topic:15219662014-12-18T22:17:35.060ZSandra Smileyhttps://cakeswebake.com/profile/SandraSmiley
<p><span class="font-size-3"><strong>Old Fashioned Fruit Cake </strong></span> </p>
<p><span class="font-size-2">1 Pound Vanilla Wafers</span></p>
<p><span class="font-size-2">4 Whole Eggs</span></p>
<p><span class="font-size-2">1 Large Can Evaporated Milk</span></p>
<p><span class="font-size-2">1 Cup Sugar</span></p>
<p><span class="font-size-2">1 Tablespoon Each: Cinnamon, Nutmeg & Allspice (I always use an additional…</span></p>
<p><span class="font-size-3"><strong>Old Fashioned Fruit Cake </strong></span> </p>
<p><span class="font-size-2">1 Pound Vanilla Wafers</span></p>
<p><span class="font-size-2">4 Whole Eggs</span></p>
<p><span class="font-size-2">1 Large Can Evaporated Milk</span></p>
<p><span class="font-size-2">1 Cup Sugar</span></p>
<p><span class="font-size-2">1 Tablespoon Each: Cinnamon, Nutmeg & Allspice (I always use an additional teaspoon)</span></p>
<p><span class="font-size-2">1-1/2 Teaspoons Salt</span></p>
<p><span class="font-size-2">1 Pound Dates</span></p>
<p><span class="font-size-2">1 Pound Each: Candied Fruit Mix, Candied Pineapple & Candied Cherries</span></p>
<p><span class="font-size-2">1/2 Pound Raisins</span></p>
<p><span class="font-size-2">4 Cups Pecans</span></p>
<p><span class="font-size-2">Crush Vanilla Wafers into fine crumbs, soak with Milk and set aside. Beat Eggs and Sugar, Spices and Salt. Mix well. Combine with Vanilla Wafer mix. Add nuts and fruit. Mix thoroughly and firmly pack into pans. Cook 1-1/2 hours in 275 degrees oven in a greased, foil lined* tube pan (grease foil lightly). After a few days, soak cake with a mixture of 1/2 brandy and 1/2 purple grape juice. Keep wrapped in soaked paper towels, wrapped in foil, sealed inside a plastic zip lock bag or tin. </span></p>
<p><span class="font-size-2">NOTES: This makes a huge cake. Instead of a large tube pan, I usually use loaf pans. The recipe makes two 9-1/2" x 5" loaf pans. Any combination of pan sizes will work. Adjust baking time to suit the size of the pans used. If using loaf pans, 1 hour is enough.</span></p>
<p><span class="font-size-2">*It is important to line your pan(s) completely with heavy duty aluminum foil, then lightly grease the foil before adding batter.</span></p>
<p><span class="font-size-2">I often add up to an additional pound of fruit with no problem. Any kind of candied fruit can be used. </span></p>
<p><span class="font-size-2">This cake can be refrigerated, but it is not necessary. It freezes perfectly. If the soaked paper towels start to dry out, re-soak with 1/2 brandy (or whisky, if you prefer) and 1/2 purple grape juice.</span></p> Fancy and Stylish caketag:cakeswebake.com,2014-12-16:4635016:Topic:15217242014-12-16T07:34:30.149Zovenfreshhttps://cakeswebake.com/profile/ovenfresh
<p><span>Get midnight cake delivery from the most fancy cake shop in Mumbai for your dear ones in India </span><br/><span>for design view the website </span><br/><a href="http://www.ovenfresh.in/fancy-cakes.html">http://www.ovenfresh.in/fancy-cakes.html</a></p>
<p><span>Get midnight cake delivery from the most fancy cake shop in Mumbai for your dear ones in India </span><br/><span>for design view the website </span><br/><a href="http://www.ovenfresh.in/fancy-cakes.html">http://www.ovenfresh.in/fancy-cakes.html</a></p> Try Something New Gateau aux Griottes Cakestag:cakeswebake.com,2014-12-05:4635016:Topic:15178642014-12-05T07:09:38.886Zovenfreshhttps://cakeswebake.com/profile/ovenfresh
<p>Try Some thing New cake from Ovenfresh<br/>I will suggest you to try something new testes</p>
<p>Recipe:Contains Egg<br/>Vanilla Crème Brulee, Cherry compote, Milk & Dark chocolate Mousse finished with Cherry Ganache and a light crispy base at the bottom.</p>
<p>Vanilla used is pure vanilla pods and no artificial flavouring, Very good pairing of vanilla with sour cherries and semi-sweet chocolate.</p>
<p>Thanks<br/>Ovenfresh</p>
<p>Try Some thing New cake from Ovenfresh<br/>I will suggest you to try something new testes</p>
<p>Recipe:Contains Egg<br/>Vanilla Crème Brulee, Cherry compote, Milk & Dark chocolate Mousse finished with Cherry Ganache and a light crispy base at the bottom.</p>
<p>Vanilla used is pure vanilla pods and no artificial flavouring, Very good pairing of vanilla with sour cherries and semi-sweet chocolate.</p>
<p>Thanks<br/>Ovenfresh</p>