Lemonade Cake

Batter
1 – 18 oz. box classic white cake mix 
3 eggs
1/2 cup water  
1/2 cup frozen lemonade concentrate, thawed
1/3 cup vegetable oil  

Frosting
1 cup vegetable shortening 
1 tbsp. grated lemon zest
1 1/2 tsp. vanilla extract 
4 1/2 cups sifted confectioner’s sugar
1/2 tsp. lemon extract 
3 to 4 tbsp. milk

Garnish:  Fresh raspberries or blueberries, if available
 
Preheat your oven to 350F. Prepare two 8-inch cake pans (buttered and floured).

In a medium bowl, with an electric mixer, blend the cake mix, water, oil, eggs, and lemonade concentrate. Blend on low for about two minutes. Evenly divide the cake batter between the two prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cakes to cool completely.
For the frosting, using a mixer on medium speed, blend together the shortening, extracts, and lemon zest. Add half of the powdered sugar, slowly, while continuing to beat the mixture. Add half the milk and blend.  Add the remaining sugar, beating all the while, and then the remaining milk, one tablespoon at a time, to reach the correct consistency.

After frosting the first layer of the cake, cover the frosting with fresh berries, spread evenly over the surface of the cake. Place the top layer of the cake and finish frosting the cake. Garnish the top of the cake with additional berries, if desired.


Fluffy Angel Cake

Ingredients:

1 cup sifted flour
1 ½ cups sugar
1 ½ cups egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
¾ teaspoon almond extract
¾ teaspoon vanilla extract

Instructions:

Preheat oven to 375F.  Sift the flour twice into a large bowl.  Place the sugar in a separate bowl. Beat the egg whites using an electric mixer until light and fluffy.  Add the cream of tartar and beat until stiff peaks form.  Fold in the sugar only 3 tablespoons at a time, folding as you add. Do not overmix. 

When the sugar is all added start adding the flour, ¼ cupful at a time.  Fold in the vanilla and almond extracts and gently transfer to a lightly greased baking pan.  Bake for approximately 40 minutes or until golden and baked through. 

Turn upside down on wire rack but do not remove baking pan until cooled through.


Apple Cake

Batter

3 eggs 
1 tsp. baking soda
2 cups white sugar 
1/2 tsp. salt
1 cup vegetable oil 
1 tsp. vanilla extract
2 cups all-purpose flour 
1 cup chopped walnuts
2 tsp. ground cinnamon 
4 cups thinly sliced apples.

Icing

2 – 4 oz. packs softened cream cheese 
2 cups confectioner’s sugar
1/4 cup melted butter 
1 tsp. lemon juice

Preheat the oven to 350F. Butter the bottom and sides of a 9x13 inch pan, then spread the sliced apples over the bottom, sprinkle lemon juice over the apples to help keep them from turning brown.  In a small bowl, beat the eggs with a mixer until they are thick and light. Stir together the sugar and oil, then add that to the egg mixture.  In a separate bowl, sift together the flour, cinnamon, and salt.  Combine that with the eggs and mix well. Stir in the nuts and vanilla. This mixture will be thick.

Spread the batter over the apples and then bake the cake for one hour. You can also test for doneness by inserting a toothpick into the center of the cake. If it’s clean when you take it out, the cake is finished. Remove the cake and allow it to cool completely on a rack.

For the icing: Beat the cream cheese until fluffy and then add the melted butter. Slowly add the confectioner’s sugar and lemon juice. Frost the cooled cake and then refrigerate it.


Cherry-Berry Cheese Cake

Ingredients:

1 graham cracker crumb crust
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
¼ C. lemon juice
1 can cherry (or any berry) pie filling

Directions:

In a large bowl, beat the cream cheese until fluffy. Slowly add milk and continue to stir until blended well. Add vanilla and lemon juice. Mix well. Pour into piecrust. Chill until firm, about 3 hours. Top with cherry, blueberry or strawberry pie filling. Refrigerate over night.


Walnut and Date Tea Cakes

Ingredients:

1 cup brown sugar
2 large eggs
½ cup unbleached all-purpose flour
1/3 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup chopped dates

Instructions:

Preheat oven to 400F.  Grease 2 mini muffin tins (if you don’t have mini muffin tins use one standard size muffin tin).  In a large bowl lightly beat the eggs.  Mix in the sugar.  In a separate bowl mix the flour, baking powder and salt and add the dry mixture to egg/sugar mixture.  Gently fold in the chopped walnuts and dates.  Spoon batter into each muffin cup and bake for approximately 10 minutes (15 for large muffins).  Turn onto a wire rack to cool through.