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04/23/18

Autumn Apple Cake

Submitted By: Mae Burke, Fall Branch

Cake:
2 cups sugar
1 1/3 cup vegetable oil
2 eggs well-beaten
1 large banana (mashed)
1 tbsp. vanilla
3 cups all-purpose flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
3 cups apples (chopped fine)
1/2 cup pecans

Frosting:
1 stick margarine (softened)
1 - 8 oz. pkg, cream cheese (softened)
1 1/2 cups powdered sugar
1 cup pecans (chopped fine)

Mix sugar and vegetable oil.  Add eggs, banana, and vanilla.  Add flour, soda, baking powder and salt.  Mix well.  Stir in apple and pecans (batter will be stiff).  Bake for 60-70 minutes.  Let cool before frosting.  Mix all ingredients for frosting together and stir well.  Spread on cake.

04/23/18

Banana Cake

Submitted By: Cecilia Hopwood

1/3 cup butter
2/3 cup sugar
2 eggs
2/3 rippened bananas
1/4 teaspoon of bicarbonate of soda
Banana essence
Caramel

Mix well all the ingredients (without the caramel).  Pour 1/2 of the mix into a baked pie, add the caramel all over and cover it with the other half.  Bake at 350 degrees for 30 minutes or until golden brown.

04/23/18

Blackberry Wine Cake

Submitted By: Jean W., Johnson City

1   Box White Cake Mix
1   3 oz. Blackberry JELL-O (See note 1)
1   Cup Balckberry Wine (See note 2)  
1   Cup nuts chopped (I use pecans)
4   Eggs

Glaze

1/2 Cup Blackberry Wine
1    Cup Powdered Sugar

Preheat oven to 350 degrees.  Grease bundt pan and dust with granulated sugar.  Sprinkle 1/2 nuts in pan.  Mix other ingredients.  Beat batter til thick and fluffy.  Alternate nuts and batter.  Bake 60 minutes.  When cake is removed from oven, spoon half of glaze on cake.  Wait 30 minutes.  Remove cake from pan and spoon on remainder of glaze.

Notes:   (1)  May use black raspberry jello.
              (2)  Manischewitz wine is best for this recipe.

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