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Results 111 - 120 of 472 for preserved cake
111. WHITE FRUIT CAKE
Cream sugar and butter. Add ... a 9 pound cake. When thoroughly cool, wrap ... appears dry, small amounts of brandy can be added during storage.
112. DARK FRUIT CAKE
To prepare fruit and nuts, ... add to the cake mix. Makes about 12 or ... can get to cake. I think I would just bake 4 hours, it is much easier.
113. RAISIN CAKE
Cream sugar and butter together. ... to bottom of cake and add to mixture with ... 325°F and cook until done, about 30 to 40 minutes longer.
114. HAZELNUT CREAM CAKE
This is one of my ... 9 inch layer cake pans. Whip the cream, but ... curls. I make curls by scraping a vegetable peeler down the chocolate bar.
115. RASPBERRY CHEESECAKE
In medium bowl, combine graham cracker crumbs, nuts and sugar. Add butter, working with hands until mixture binds. Press onto bottom of ...
116. FIG CAKE
Stir together first 7 ingredients. ... Pierce top of cake with toothpick; drizzle Buttermilk Glaze ... and cook for 3 minutes. Pour over cake.
Blend 1 egg and 1/2 the tofu and lemon juice until smooth. Pour into bowl. Blend other egg and rest of tofu and lemon juice. (Needs to be ...
CRUST: Combine melted chocolate and ... until edge of cake is dry and rounded and ... refrigerate. NOTE; This cake is best if made the day before serving.
Thoroughly grease 3" to 4" ... stiff; fold into cake mixture. Turn into tube pan. ... clean. Cool completely in pan; remove paper; store to mellow.
Cream butter and sugar together; ... and floured round cake pans at 350°F for 30-45 ... well. Note: Use of a candy thermometer is recommended.
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