|Savor the Brandywine Valley|
|by Inc. Junior League of Wilmington|
A wide variety of recipes reflects the diverse culture of the Brandywine area and features a section of recipes from favorite dining spots.
Results 1 - 10 of 415 for 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 ... 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.)
Combine sugar and ... well. Stir in preserves and pecans. Pour ... Pour glaze over cake. Combine first ... frequently. Remove from heat, stir in vanilla.
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, ... - top with preserves and sprinkle with ... degrees for 25 minutes. Before serving, sprinkle with powdered sugar and cut into squares.
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.
Cream butter adding ... yolks then peach preserves. Sift flour ... orange and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
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 butter; add ... Lightly fold in peach preserves. Fold in stiffly ... whites. Turn in 9" round cake pans. Bake at 350 degrees for 25 to 30 minutes.
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.
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