Category: Cakes

Apricot Nectar Cake

Ingredients


1 Super Moist Lemon Cake Mix
1/2 Cup Sugar
1/2 Cup Vegetable Oil
4 Eggs
1 Can of Apricot Nectar
1 Powdered Sugar

Directions

Grease Bundt pan and preheat oven to 350°. In a stand mixer, combine cake mix, sugar, vegetable oil and eggs. Set aside 1/8 – 1/4 cup of Apricot Nectar, and add the rest of the can to the batter and ix well. Transfer mixture to bundt pan and bake for 30-40 minutes or until done. Cool in pan on a wire rack for 10-15 minutes. Combine powedered sugar and remaining nectar to make glaze. Glaze cake immediatley while warm.

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Grandma Hoffman’s Sour Cream Pound Cake

Ingredients

3 Cups Flour

3 Cups Sugar

1 Cup Butter

1/2 TSP Baking Soda

6 Eggs Separated

1/2 Pint Sour Cream

2 TSP VanillaPinch of Salt

Directions

Cream Butter and Sugar.  Add Yolks one at a time.  Add Baking Soda and Salt to sifted Flour.  Alternate adding Flour and Sour Cream to Butter and Sugar mixture. Add Vanilla.  Beat Eggs Whites until stiff and fold into mixture.  Bake at 300 degrees in greased bundt pan for 90 minutes or until cake springs back.  Turn out immediately to cool.

Optional Powered Sugar Glaze:

2 Cups Powdered Sugar

2 TBSP Softened Butter

1 TSP Vanilla

4 TBSP Milk

 

 

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Elsie’s Pumpkin Bars with Cream Cheese Frosting

Ingredients


Pumpkin Bars:

Mix together:
4 Eggs
2 Cups Sugar
1 Cup Oil
1 15 oz. can of Pumpkin

Add:
2 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Ginger
1/2 tsp Nutmeg

Once all ingredients are combined, bake in a 15 x 10 Jelly Roll pan at 350° for 30 minutes.

Cream Cheese Frosting:

8 oz. Cream Cheese at room temperature
1 stick of Butter at room temperature
1 lb. of Powdered Sugar
1 tsp Vanilla
1 pinch of Salt

Mix well and spread over cooled Pumpkin Bars.

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