1 - 10 of 415 for cake preservatives
If you like add a little more flour. Bake 1 1/2 to 3 hours, or until done in slow oven at 350°F.
Combine sugar and ... Pour glaze over cake. Combine first ... well. Bring to a boil; boil 4 minutes, stirring frequently. Remove from heat, stir in vanilla.
Preheat oven to ... 1/4 cup of cake mix in small ... glaze, heat 1/4 cup amaretto with apricot preserves, pour over warm cake. (I use 1/2 of this recipe.)
Cream butter and ... tablespoons brown sugar, milk and butter until smooth. Cut heat off, add powdered sugar. Mix until smooth. Spread on cake, add nuts.
Sift flour, sugar, salt and baking soda. Add butter, egg and vanilla. Dissolve yeast in warm milk and add to flour mixture. Divide dough into 2 ...
Cream butter adding ... Beat until creamy. Stir in nuts, coconut, orange and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
Cook sugar and milk to hard ball stage. Stir in coconut, pineapple, orange and nuts. Assemble cake. Sprinkle top and sides with coconut and cherries.
Cream sugar, eggs ... Makes a large cake that can be ... Homemade fig preserves with lemon juice and fine strips of lemon peel make the most delicious glaze.
Preheat oven to ... well. Bake in a 10 inch tube pan for 1 1/2 hours. Combine all ingredients and bring to a boil for 5 minutes and spread on cake while hot.
Bake 45-60 minutes at 325 degrees. Bake in bundt pan.
top of page