Time 1h Yield 16-20 servings. Number Of Ingredients 12 Steps:
In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.
Time 1h20m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Combine sugar and oil; mix in eggs. Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture. Add nuts (if using) and baby food and mix well. Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean). Let rest on cooling rack 20 minutes. Turn out to cool completely. Combine icing ingredients and drizzle over top.
Time 50m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine sugar and oil. Beat in eggs, one at a time, until well blended. Combine flour and cinnamon; add to egg mixture. Beat in baby food; stir in nuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Time 30m Yield 15 serving(s) Number Of Ingredients 6 Steps:
Boil sugar and water to from a light syrup. When bubbles the size of small pearls appear, add grated coconut and cream of tartar. When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes. Add the almond extract and food colouring of your choice, if desired. Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.
Yield Makes 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
Yield 24 Number Of Ingredients 9 Steps:
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool. Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper. Sift the flour, baking powder and salt together three times. Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture. Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Time 1h5m Yield 12 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan. Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended. Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Time 30m Yield 16 servings Number Of Ingredients 15 Steps:
Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside. Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet. In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan. Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature. Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.
