Mandarin Orange Cake

2 c. flour
2 eggs
2 tsp. soda
2 c. sugar
1 tsp. vanilla
1 tsp. salt
2 c. mandarin oranges, drained
No shortening in this cake

1 1/2 c. brown sugar
6 tbsp. butter
6 tbsp. milk

  • Combine all ingredients in mixer bowl and beat with mixer until well blended. 
  • Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 35 minutes.
  • GLAZE: Combine in saucepan and boil 3 minutes. 
  • Poke holes in hot cake with toothpick and ladle the hot glaze onto the cake.

Mama's Pound Cake

3 sticks real butter
3 c. sugar
3 c. plain flour
1 (8 oz.) cream cheese
6 lg. eggs
2 tsp. vanilla

  • Cream butter and cream cheese. 
  • Add sugar. Beat until fluffy. 
  • Add vanilla and eggs (1 at a time). 
  • Stir in flour. 
  • Turn into well greased and floured tube pan. 
  • Bake at 325 degrees for 1 1/2 hours.

Sour Cream Pound Cake


3 c. pre-sifted Swans Down cake flour
1 c. real butter
6 lg. eggs
1 tsp. vanilla
1/4 tsp. baking soda
3 c. sugar
1 c. sour cream
1 tsp. lemon extract

  • Preheat oven to 325 degrees. 
  • Grease and cake flour tube pan or 2 (8 inch loaf pans. Cream butter and sugar. Add eggs one at a time. 
  • Add sour cream, lemon extract flavoring and vanilla. 
  • Sift flour and soda together and add 1/2 cup at a time. 
  • Pour into prepared pans(s) and bake at 325 degrees for 1 1/2 hours.

Chocolate Praline Layer Cake


1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. Pillsbury Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired

  • Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. 
  • Cook over low heat just until butter is melted, stirring occasionally. 
  • Pour into 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans. 
  • In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. 
  • Carefully spoon batter over pecan mixture. 
  • Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. 
  • Cool 5 minutes. 
  • Remove from pans and cool completely. 
  • In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. 
  • Blend in powdered sugar and vanilla; beat until stiff peaks form. 
  • To assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of topping over first layer. 
  • Top with second layer, praline side up; spread with remaining whipping cream. 
  • Garnish with whole pecans and/or chocolate curls. 
  • Store in refrigerator. Serves up to 12. 
  • High altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. 
  • Increase water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. 
  • Remove immediately from pans.

Light as Air Orange Cake


2 1/2 c. sifted cake flour
1 tsp. salt
1/3 c. vegetable oil
3 tbsp. grated orange rind*
5 egg whites
1 tbsp. baking powder
1 1/3 c. sugar, divided
3 egg yolks, beaten
3/4 c. orange juice*
1/2 tsp. cream of tartar
Fresh Orange Glaze

3 c. powdered sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2 to 4 tbsp. orange juice

  • Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. 
  • Make a well in center; add oil, egg yolks, orange rind and orange juice. 
  • Beat at high speed of an electric mixer about 5 minutes or until smooth. 
  • Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. 
  • Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. 
  • Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture. 
  • Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. 
  • Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. 
  • Invert pan; cool 40 minutes. 
  • Loosen cake from sides of pan using a narrow metal spatula; remove from pan. 
  • Place cake on cake plate; drizzle top with Fresh Orange Glaze. 
  • Yield 1 (10 inch) cake. 
  • May substitute lemon juice and rind for orange if desired.
  • FRESH ORANGE GLAZE: Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.

Pineapple Cake


2 1/4 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 tsp. vinegar
1 tsp. vanilla
1 c. buttermilk
1 tsp. baking soda
1 c. Wesson oil
1 sm. can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 box confectioners sugar
1 stick butter or margarine, softened
1 tbsp. pineapple with juice

1 cup grated coconut

  • Blend together Wesson oil, eggs and sugar. 
  • Add vinegar. Let stand for one minute; stir. 
  • In separate bowl, mix flour and baking soda. 
  • Add the egg mixture and vanilla. 
  • Gradually pour in buttermilk, mix well. 
  • Drain pineapple juice and reserve along with 1 tablespoon of pineapple (to be used in frosting). 
  • Add to mix and stir. 
  • Pour into two greased pans. 
  • Bake 25 minutes at 375 degrees. 
  • ICING: Mix together softened butter (or margarine) and cream cheese. Add confectioners sugar, pineapple juice and 1 tablespoon pineapple. Mix all together until smooth and spread on cake, and decorate with grated coconut.

Apple Cake


1 1/2 c. vegetable oil
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
3 eggs
3 c. cake flour
3 c. raw apples, chopped

  • Beat eggs with oil and sugar. 
  • Add flour, sifted with other dry ingredients; mix well. 
  • Add apples. 
  • Mix well. 
  • Bake in tube pan for 1 1/2 hours at 325 degrees.