|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
Results 1 - 10 of 415 for how to preserve cake
If you like add a little more flour. Bake 1 1/2 to 3 hours, or until done in slow oven at 350°F.
Preheat oven to 350 degrees. Reserve 1/4 cup of cake mix in small ... cup amaretto with apricot preserves, pour over warm cake. (I use 1/2 of this recipe.)
Combine sugar and ... 6 ingredients. Add to creamed mixture; beat well. Stir in preserves and pecans. Pour ... Pour glaze over cake. Combine first ... heat, stir in vanilla.
Cream butter and ... and allspice. Add to creamed mixture, alternating ... Cut heat off, add powdered sugar. Mix until smooth. Spread on cake, add nuts.
Sift flour, sugar, ... milk and add to flour mixture. Divide ... - top with preserves and sprinkle with ... sprinkle with powdered sugar and cut into squares.
Cream butter; add ... flour with buttermilk to the cream mixture. ... fold in peach preserves. Fold in ... in 9" round cake pans. Bake at ... 25 to 30 minutes.
Sift together flour, ... flour mixture, peach preserves and pecans. Bake ... degree oven. Depending on your oven, it may bake in 1 hour and 15 or 20 minutes.
Blend butter and ... alternately with buttermilk. Add preserves. Bake at 350 degrees for 25 to 30 minutes in 9x13 pan. Frost with Seven Minute Frosting.
Cream sugar and ... Add flavorings and preserves, beat 1 minute. Pour into large tube pan, greased and floured. Bake at 350 degrees for 1 hour and 20 minutes.
Cream butter adding ... yolks then peach preserves. Sift flour and measure. Add salt to flour. Stir soda ... and pineapple. Put cake together with icing. ... and sides with coconut.
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