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Results 1 - 10 of 472 for preserved cake
I enjoy preserving figs from ... preserves. However, this cake is a favorite (even the ... buttermilk until the icing becomes smooth and silky.
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 bowl, dredge ... preserves, pour over warm cake. (I use 1/2 of this recipe.)
Sift flour, sugar, soda, and ... 325 degrees for about 45 minutes. Mix all together and boil for 3 minutes and pour over cake while still hot.
Sift dry ingredients. Add cup ... minutes. Remove from heat and while hot pour over cake. Punch small holes in cake as topping is poured over.
Cream butter and sugar until ... sugar, milk and butter until smooth. Cut heat off, add powdered sugar. Mix until smooth. Spread on cake, add nuts.
Cream sugar and butter and add beaten eggs. Mix soda with buttermilk and add to first mixture. Gradually add flour and spices. Add fig ...
Combine dry ingredients in large ... tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes. (Makes a real moist cake.)
Cream butter adding sugar while ... in nuts, coconut, orange and pineapple. Put cake together with icing. Sprinkle top and sides with coconut.
Cream sugar, eggs and salad ... Makes a large cake that can be kept in ... lemon juice and fine strips of lemon peel make the most delicious glaze.
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