| C A K E S |
| CHOCOLATE CHIP CAKE. . 17-1/2 Tbsp Oleo (2 sticks plus1-1/2 Tbsp) 1 cup plus 1 Tbsp Sugar 4 Eggs 1-1/2 tsp Vanilla Extract 2 oz Semi-sweet Baking Chocolate (grated) 1 cup Milk 4 cups Flour 5 tsp Baking Powder 1-1/2 cups semi-sweet Mini Chocolate Chips Preheat oven to 350 deg. F. Cream Oleo & Sugar, beat in Eggs, add Vanilla and grated Chocolate. Sift in about half of the flour, mix well, add Milk, mix well, sift in the rest of the Flour with the Baking Powder. Stir in Chocolate Chips. Pour into lg greased Bundt pan (a fluted springform works very well). Bake 1 hr, let cool for 10 mins before removing from pan. Cool thoroughly before applying Chocolate Glaze (below). CHOCOLATE GLAZE: Melt together equal parts (about 1/2 cup each) Milk Chocolate Chips, White (Vanilla) Chips, Semi-sweet Chips (or make your own combination from Chips and/or Bark). Pour over Cake, let set, then keep in cake preserver to keep from drying out. NOTE: All Baking Powder products taste better a day after baking |
| OLD-FASHIONED RAISIN CAKE. 17-1/2 Tbsp Oleo (2 sticks plus 1-1/2 Tbsp) 1 cup Sugar 4 Eggs 1-1/2 tsp Vanilla Extract 2 Tbsp Lemon Juice (or 2 tsp Lemon Extract) 4 cups Flour 5 tsp Baking Powder --------------------------------- 1 cup Water 1 cup Raisins Preheat oven to 350 deg. F. Pour water over Raisins in small pot, heat. Cream Oleo & Sugar, beat in Eggs, add Vanilla and Lemon Juice. Sift in about half of the flour, mix well, pour in the hot Raisins and Water, sift in the rest of the Flour with the Baking Powder. Pour into lg greased Bundt pan (a fluted springform works very well). Bake 1 hr (do the toothpick test). After removing from oven, let sit for about 10 mins before removing from pan. Dust with Confectioner's Sugar, cool thoroughly before storing in cake preserver. |
| SPICE CAKE. .9 Tbsp Oleo (1 stick + 1 Tbsp) 1 cup Sugar 3 Eggs (separated) 1-1/2 tsp Vanilla Extract 1/2 tsp Almond Extract 2 oz Semi-Sweet Baking Chocolate (grated) 3/4 cups Milk |
| 2 tsp Cinnamon 1 tsp Cloves 1 tsp Allspice freshly grated Nutmeg (the equivalent of abot 1/2 tsp) 1 tsp Pumpkin Pie Spice 1/4 tsp white Pepper (optional) 1 (heaping) Tbsp unsweetened Cocoa Powder 2-3/4 cups Flour 1-1/2 tsp Baking Power |
| Preheat oven to 375 deg F. Cream Oleo, Sugar, Egg Yolks, add Extracts, grate in Chocolate. Sift in about half of the flour with the Cocoa Powder and the dry spices; grate in Nutmeg. Stir in the Milk. Whip Eggwhites until they're nice and stiff. Then sift the rest of the flour with the Baking Powder into the dough, fold in Eggwhites. Pour into well-greased and floured Bundt Pan. Bake for about an hour (do the knitting needle test). When still warm, dust with Confectioner's Sugar. Or let cool thoroughly and coat with Vanilla or Chocolate Icing. Keep in tightly closed cake preserver to prevent drying. Notes: This cake tastes best when left to rest for a couple of days after baking. Instead of Cow's Milk, I use Rice- or Soymilk (if on hand, you can use chocolate or vanilla-flavour). |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |
| http://www.hknet.org.nz/great100.zip download zip file containing eggfree cake recipes (off-site, not my recipes) definitely worth checking out |
| Prehat oven to 325. Prepare one large or 2 regular-sized loaf pans (I use glass) by spraying with PAM and flouring. Combine Bananas, Oleo, Sugar and Eggs in blender, blend on highest setting until foamy -- if your blender container is not large enough, do it in two batches (can also be done with handmixer in a large bowl). Add vanilla, stir in whole wheat flour and spices, mix white flour with Soda, Baking Powder and Salt, sift into dough and stir well. Pour into loaf pan and bake for about 1-1/2 hours for one large pan (knitting needle test may tell you it needs another 10-15 mins). If using 2 regular-sized pans, test after 1 hr. If using Walnuts: Either add them to the mixture in the blender and give them a couple or whirls so they're crushed, or crush them in a plastic bag with a rolling pin, then stir in the dough with the whole wheat flour. If using Raisins, stir them in with the white flour. NOTE 1: My large loaf pan is 7 x 12 inches (3 inches high). NOTE 2: Freeze Bananas when they get a little over-ripe, defrost before plopping into the blender. |
| 6 over-ripe Bananas 2 sticks Oleo 1-1/2 cups Sugar 4 lg Eggs 2 tsp Vanilla 2 tsp Cinnamon 1/2 tsp Allspice 1/4 tsp ground Cloves 1-1/2 cups Whole Wheat Flour 2 cups unbleached White Flour 1-1/2 tsp Baking Soda 1 tsp Baking Powder 1/4 tsp Salt OPTIONAL 1 cup Raisins 1 cup Walnuts |
| BANANA BREAD. |
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| You can easily freeze slices of any of these cakes by wrapping each slice separately in parchment paper, then into freezer baggies. |
| FREEZING LEFTOVER CAKE |
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