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. Red regal chocolate cake

Red Regal Chocolate Cake
2 1/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups buttermilk, divided
1 teaspoon vanilla
2 squares (2 ounces) semi-sweet chocolate, melted
2 eggs
2 tablespoons red food coloring
Preheat oven to 375 degrees. Sift together flour, sugar, baking soda and salt. Add to shortening in bowl; mix well. Add 1 cup buttermilk and vanilla. Beat with mixer on medium for 2 minutes. Add melted chocolate, 2 eggs, 1/2 cup buttermilk and food coloring; beat for 2 minutes more. Por into 2 (9 inch) greased and floured cake pans. Bake for 25 minutes. Frost with your favorite frosting.
Makes 12 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. 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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Recipe of the day. Dainty devil’s food squares

Dainty Devil’s Food Squares
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 cup sugar
1/3 cup milk chocolate, finely grated
1 egg, slightly beaten
1 cup sour cream
1/3 cup butter or margarine, melted
1 teaspoon vanilla
Powdered sugar
Combine flour, baking soda, salt, ginger, sugar And chocolate; set aside. Mix together egg, sour cream, butter and vanilla; combine with dry ingredients. Pour into lightly buttered 8 by 8 by 2 inch square baking pan. Bake at 350 degrees for 25 minutes, or until toothpick inserted into center comes out clean. Cut into small squares; dust with powdered sugar.

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Recipe of the day. Cupcakes elegant

Cupcakes Elegant
4 (1 ounce) squares semi-sweet chocolate
2 sticks margarine
1 1/3 cups broken pecans
1 3/4 cups sugar
1 cup unsifted flour
4 large eggs
1 teaspoon vanilla
Melt chocolate and margarine over hot water or use microwave oven. Stir in nuts only until well-coated. Combine sugar, flour, eggs and vanilla; mix only until blended. Do not beat. Add chocolate-nut mixture; again stir in carefully, not beating. Place paper liners in muffin cups. Fill paper liners two-thirds full with batter; bake at 325 degrees for 35 minutes.

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