Cupid cakes

Cupid Cakes
1 (12 ounce) package pound cake
Raspberry or strawberry preserves
3 (16 ounce) cans frosting (vanilla, chocolate and strawberry)
Assorted Valentine candies
Using a serrated knife, slice pound cake horizontally into 3 equal layers (trim off rounded top). Separate layers. With 3 inch heart-shaped cookie cutter, cut out 2 heart shapes from each layer. Spread preserves on top of 3 hearts. Cover with remaining 3 hearts. Decorate with frosting and candies. If desired, pipe your favorite frosting onto cakes.
Makes 3 cakes.

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Applesauce chocolate cake

Applesauce Chocolate Cake
1/2 cup shortening
3/4 cup sugar
1 egg plus 1 egg yolk
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 1/4 cups sweetened applesauce
Mint Beaten Frosting (see below)
Cream together shortening and sugar until light. Beat in the whole egg and the egg yolk until well-blended and light. Sift together dry ingredients and alternately add with the applesauce. Pour into 2 greased and floured 8 inch round layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool and frost with Mint Beaten Frosting.
Mint Beaten Frosting
2 egg whites
1 2/3 cups sugar
6 tablespoons cold water
1/8 teaspoon cream of tartar
8 teaspoons creme de menthe syrup
Green maraschino cherries, cut in half
Place all the ingredients, except syrup and cherries, in the top of a double boiler over boiling water. Beat continuously with an electric mixer until mixture stands in soft peaks. Remove from heat and beat in creme de menthe syrup. Fill and frost cake. Decorate top of frosted cake with green cherries.

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Autumn apple cake

Autumn Apple Cake
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups oil
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
3 cups apples, diced
3/4 cup nuts, chopped
Sift together flour, baking soda, salt, cinnamon and nutmeg. In large bowl with mixer, beat oil and sugars for 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla; add flour mixture. Fold in apples and nuts. Pour into greased 9 inch tube pan. Bake at 350 degrees for 1 1/2 hours.

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Hickory nut cake

Hickory Nut Cake
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
1/2 cup oil
1 cup milk
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar
1 cup finely ground hickory nuts
Brown Sugar Icing (see below)
Sift together flour, baking powder and salt in large mixing bowl. Add oil, milk and vanilla. Beat until mixture forms a very smooth batter. In small mixer bowl, beat eggs until thick and foamy. Gradually add sugar and continue beating until very well blended. Thoroughly fold into batter. Lightly fold in nuts. Pour into 2 waxed-paper-lined and greased 9 inch pans. Bake at 375 degrees for 25 to 30 minutes. Frost with Brown Sugar Icing.
Brown Sugar Icing
1/2 stick butter
1 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
1 pound powdered sugar
Melt butter and sugar in pan; bring to a boil. Add milk and boil for 2 minutes, stirring frequently. Cool; add vanilla and powdered sugar to make the right consistency for spreading.

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Daffodil cake

Daffodil Cake
White Batter:
1 3/4 cups egg whites (12 to 14)
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1 1/4 cups sifted cake flour (sift before measuring)
1 1/2 cups sugar
1/2 teaspoon salt
Yellow Batter:
5 egg yolks
2 tablespoons cake flour
2 tablespoons sugar
2 tablespoons grated lemon peel
Preheat oven to 350 degrees. Beat egg whites, adding cream of tartar 1/2 teaspoon at a time. Add vanilla. Combine 1 1/4 cups flour, 1 1/2 cups sugar and salt; fold into egg whites. Place in 9 by 13 inch pan. Prepare yellow batter by adding 2 tablespoons flour, 2 tablespoons sugar and lemon peel to beaten egg yolks. Pour yellow batter on top of white batter. Using a knife, cut through batter to give a yellow-white swirled effect. Bake for 35 to 40 minutes.
Note:
To get good volume, let egg whites warm to room temperature before beating. Be sure to use cake (not all-purpose) flour in this recipe. If you are baking the cake a day ahead, leave it in the pan overnight and remove it just before serving. Cut cake with a knife that has a serrated edge, using a light sawing motion.
Makes 12 servings.

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Orange party girl cake

Orange Party Girl Cake
1 stick sweet butter, softened
3/4 cup sugar
2 eggs, separated
Grated zest of 2 oranges
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh orange juice
Orange Glaze (see below)
Orange-tinted coconut, optional
Cream butter; gradually add sugar. Beat in 2 egg yolks, 1 at a time. Add orange zest. Sift together dry ingredients. Add to batter alternately with orange juice. Beat egg whites until stiff peaks form and fold into batter. Pour into 9 inch layer cake pan. Bake at 350 degrees until cake shrinks from side of pan (20 to 25 minutes. Also test with toothpick. Cool for 10 minutes in pan; turn out onto rack and while still warm, pour on Orange Glaze.
Orange Glaze
1/4 cup orange juice
1/4 cup sugar
In saucepan, simmer ingredients until syrupy. If desired, sprinkle coconut over cake for added appeal.
Makes 8 to 10 servings.

Spice apple cupcakes

Spice Apple Cupcakes
1/2 cup margarine
3/4 cup sugar
1 egg
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
1/2 cup milk
1 cup apples, finely chopped
1/4 cup brown sugar
1/4 cup nuts, chopped
1/2 teaspoon cinnamon
Cream together margarine and sugar; blend well. Add egg and beat until light (2 minutes). Combine flour, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg. Alternately add dry ingredients and milk to creamed mixture. Fold in apples. Fill 12 large greased muffin cups half full. Mix together brown sugar, nuts and 1/2 teaspoon cinnamon. Sprinkle over muffins. Bake at 375 degrees for about 20 minutes.