Recipe of the day. springtime fancy cake

Springtime Fancy Cake
1 (18 1/4 ounce) box white cake mix
Orange Filling:
1/4 cup cornstarch
1 cup sugar
1 1/2 cups milk
2 egg yolks
1/8 teaspoon salt
1/4 cup frozen orange juice concentrate, undiluted
1 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/8 teaspoon lemon extract
1/8 teaspoon vanilla extract
1 tablespoon butter or margarine
Springtime Frosting (see below)
Bake cake according to package directions; cool. In saucepan, mix cornstarch and sugar; add milk; cook until thick. Beat together egg yolks and salt; add to cornstarch mixture; cook for 2 minutes, stirring constantly. Add remaining ingredients; remove from heat; cool. Spread between layers of cooled cake.
Springtime Frosting:
1/4 cup butter or margarine
1 egg yolk
1 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1 1/2 tablespoons frozen orange juice concentrate, undiluted
1/4 teaspoon salt
1 3/4 cups powdered sugar, sifted
1 tablespoon milk
Mix all ingredients; frost top and sides of cake. Decorate top with orange and lemon rind curls, if desired.

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Recipe of the day. Merry makings eggnog cake

Merry Makings Eggnog Cake
12 ounces (about 2 cups) pitted prunes, quartered
1/4 cup Jamaican rum or orange juice
1 cup butter or margarine, softened
1 1/4 cups sugar
2 1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 teaspoons nutmeg
1/4 cup sour cream
5 eggs
1 cup chopped walnuts
Whole pitted prunes
Colored sugars
Candied cherries
Powdered sugar
Nutmeg Cream:
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon nutmeg
1/2 cup sour cream
Preheat oven to 325 degrees. In small bowl, toss prunes with rum; set aside and let stand for 15 minutes. In large bowl, combine butter, sugar, 2 cups flour, baking powder, salt, nutmeg, sour cream and rum drained from prunes. With mixer on medium speed, beat until smooth, about 3 minutes, until mixture is thick. Add eggs, one at a time, beating 1 minute after each addition. Toss quartered prunes with remaining 1/4 cup flour; fold, with walnuts, into batter to blend thoroughly. Spoon into greased and floured 10 inch tube pan. Bake for 1 hour and 10 minutes, until top is browned and springy to touch. Cool on rack for 15 minutes, before turning out of pan onto rack to cool completely. Garnish with prunes rolled in colored sugar and topped with cherries. Dust with powdered sugar. Slice to serve. Top with Nutmeg Cream.
For Nutmeg Cream, beat whipping cream to form soft peaks. Beat in powdered sugar and nutmeg. Fold in sour cream. Chill. Serve over sliced cake.
Makes 14 to 16 servings.

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Recipe of the day. Holiday plum cake

Holiday Plum Cake
1 cup butter
2 cups sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup cornstarch
1 cup milk
2 cups plum jelly
1 cup strawberry preserves
1 cup flaked coconut
1/2 cup finely chopped almonds
1/4 teaspoon almond extract
6 egg whites, stiffly beaten
Fresh, frozen or canned plums
Preheat oven to 350 degrees. Cream together butter and sugar. Combine flour, baking powder and cornstarch. Add dry ingredients to butter-sugar mixture, alternating with milk. Mix jelly, preserves, coconut, almonds and almond extract; add to batter. Fold in egg whites; mix thoroughly. Pour into butter and floured fluted tube pan. Bake for 30 to 35 minutes; cool. Slice plums in half; place decoratively around top edge of cake.
Makes 12 to 16 servings.

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Recipe of the day. Lemon fruit cake

Lemon Fruit Cake
2 cups sugar
2 cups butter
6 eggs
1 teaspoon baking soda
2 1/2 ounces lemon extract
4 1/2 cups all-purpose flour
3 cups chopped pecans
1 cup raisins
1 cup candied pineapple
1 cup maraschino cherries
Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter for several minutes. Beat in eggs. Then add baking soda, lemon extract and flour; blend well. Fold in fruit and chopped pecans; pour into a well-greased cake pan. Bake for 1 1/2 hours.

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Recipe of the day. watermelon fun cake

Watermelon Fun Cake
1/4 pound butter or margarine
1 cup sugar
1 cup frozen pink lemonade concentrate, thawed
1 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup orange juice
3 egg whites, stiffly beaten
1/2 teaspoon red food coloring
1/2 cup dark seedless raisins
Tinted Butter-Cream Frosting (see below)
Cream together butter and sugar; stir in lemonade concentrate. Mix together flour, baking powder and salt; add alternately to butter mixture with milk and orange juice; fold in stiffly beaten egg whites. Place half of the batter in a deep, round buttered dish. Draw batter up along the sides; leaving a hollow in the middle. Add food coloring and raisins to second half of batter; pour in the direct center of the plain batter. Bake at 350 degrees for 30 minutes; invert dish; unmold; cover cake with tinted frosting.
Tinted Butter-Cream Frosting
2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons cream
1 tablespoon vanilla extract
1 teaspoon green food coloring
Combine all ingredients; cover cake with tinted frosting.

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Recipe of the day. Caramel fudge cake

Caramel Fudge Cake
1 (14 ounce) package caramels
1 (14 ounce) can sweetened condensed milk
1 1/4 cups shortening, divided
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa
2 cups sugar
2 eggs
1 cup water
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans
Combine caramels, sweetened condensed milk and 1/2 cup shortening; melt over medium heat; set aside. Mix together flour, baking soda, salt and cocoa. Beat together sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs. Combine water, buttermilk and vanilla; add alternately with flour mixture, beating well. Spread half of batter into greased 13 by 9 inch baking pan. Bake at 350 degrees for 15 minutes. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle with nuts. Bake an additional 40 minutes. Loosen sides of cake while warm. Cool.

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Recipe of the day. Popular rhubarb cake

Popular Rhubarb Cake
1/2 cup butter or shortening
1 1/2 cups white or brown sugar
1 egg
1 cup sour milk or buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 3 cups finely chopped rhubarb
Topping:
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 cup walnuts
Cream together butter and sugar. Add egg. Stir in milk. Add flour, baking soda and salt. Stir in rhubarb. Spoon into greased 9 by 13 inch baking pan. Mix together Topping ingredients. Sprinkle over batter. Bake at 350 degrees for 35 to 40 minutes.

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