A ZILLION (25) RECIPES USING CAKE MIX!
Recipe Swap - September 9, 1997
RECIPES IN THIS FILE:
Banana Crunch Cake
Earthquake Cake
Robb's Tropical Lime Cake
Sock It To Me Cake
Hawaiian Wedding Cake
Strawberry Angel Cheesecake
Bacardi Rum Cake
Bacardi Chocolate Rum Cake
Columbian Fresh Banana Cake with Sea Foam Frosting
Raspberry Jello Cake
Dump Cake
Three-Layer Pig Pickin' Cake
Cheryl's Lazy Day Cookies with Variations
Mountain Dew Cake
Lemon Cake
Banana Walnut Cake
Cornbread mix tip
Lemon Dream Cake
Killer Brownies
Rhubarb Custard Cake
Babka Marmurkowa
Glazed Orange Cake
Apple Rum Raisin Custard Cake (from scratch)
Blueberry Cake Child Could Make
Moist Pear Cake (from scratch)
BANANA CRUNCH CAKE
Source: Murry Estabrook
1/2 cup flour
1 cup shredded coconut
1 cup rolled oats, uncooked
3/4 cup brown sugar, packed
1/2 cup pecans
1/2 cup butter, cut into pieces
1 1/2 cups very ripe bananas, thinly sliced
1/2 cup sour cream
4 eggs
1 (2-layer-size) package Pillsbury Moist Supreme Yellow Cake Mix
Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
In bowl, combine flour, coconut, rolled oats, brown sugar, and pecans; mix well. Using fork or pastry blender, cut in butter until mixture resembles crumbs. Set aside.
In another bowl combine banana slices, sour cream and eggs; mix until smooth at medium high speed (the banana slices will be totally incorporated; otherwise the bananas used were not ripe enough). Add the (dry) Pillsbury Moist Supreme Yellow Cake Mix, mix 2 minutes at high speed.
Spread 1/2 of batter in greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with coconut mixture.
Bake for 45-50 minutes or until inserted toothpick comes out clean.
EARTHQUAKE CAKE
Source: Bakersfield Californian Galley Sweep
Source: Mary Ash
1 1/2 cups almonds sliced, (the original called for pecans, chopped)
1 1/2 cups coconut, flaked
1 (2-layer-size) package German Chocolate cake mix
1 stick margarine, room temperature
8 ounces cream cheese, softened
16 ounces powdered sugar
1 teaspoon vanilla
Spray a 9x13-inch pan with non-stick spray. Sprinkle nuts and coconut over bottom of pan.
Mix German Chocolate cake mix, according to package directions. Pour cake batter over nuts and coconut.
In mixing bowl, beat softened margarine, cream cheese, powdered sugar and vanilla. Drop in small or large blobs over cake.
Bake at 350 degrees F for 35 minutes or until done. Makes 16 servings.
ROBB'S TROPICAL LIME CAKE
Source: rd39462
FOR THE CAKE:
1 (18.25 oz) box lemon flavor cake mix
1 (3 oz) box lime flavor gelatin
5 eggs
1 cup Crisco oil
3/4 cup orange juice
FOR THE GLAZE:
6 tbsp lime juice
1 1/2 cups confectioner's sugar
Blend dry cake mix and dry gelatin in large mixing bowl. Blend eggs, oil, and orange juice in medium mixing bowl, beating thoroughly. Gradually add egg mixture to dry ingredients, beating 3-5 minutes.
Bake in greased 9x13-inch pyrex baking dish for 45 minutes in 350 degree F oven.
When cake tests done, remove from oven and pierce top all over with fork. Combine lime juice and confectioner's sugar and spread evenly on top of cake. This will soak into cake.
Cake needs no frosting, but may be dusted with additional confectioner's sugar at serving time or served with whipped cream.
NOTE: I use Duncan Hines Lemon Supreme Cake Mix and JELL-O Lime Flavor Gelatin.
SOCK IT TO ME CAKE
From: Velma TN
FOR THE CAKE:
1 (2-layer-size) box yellow cake mix
1/2 cup sugar
8 oz sour cream
1/2 cup oil
4 eggs
FOR THE FILLING:
3 tbsp brown sugar
1 cup chopped nuts
2 tsp ground cinnamon
FOR THE GLAZE:
1 1/2 cups packed sugar
10 1/2 tbsp butter
1/4 cup milk
Mix 1/2 cup sugar and (dry) cake mix. Add oil to sour cream and then to cake mix. Add eggs, one at a time, beating after each. Pour half of batter into tube pan (greased). Then add combined ingredients for the filling. Pour rest of batter on top.
Bake at 350 degrees F for 45-50 minutes. Cool in pan 30 minutes.
Cook glaze ingredients together until smooth and add vanilla. Remove caked from pan and top with the glaze.
HAWAIIAN WEDDING CAKE
1 (2-layer-size) cake mix, any flavor
1 (8 oz) pkg cream cheese, softened
1 (4-serving-size) package instant vanilla pudding
1 1/3 cups syrup drained from fruit co*cktail and pineapple
1 (20 oz) can fruit co*cktail in syrup, drained
1 (20 oz) can crushed pineapple in syrup, drained
1/2 cup chopped walnuts
1/2 cup coconut
1 (9 oz) container cool whip, thawed
Make cake mix (flavor of your choice) as directed on package.
Bake on a greased cookie sheet for 20 minutes. Cool.
Combine (dry) pudding mix, softened cream cheese, and the juice (syrup) drained from the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and spread on top of cake.
Combine fruit co*cktail and pineapple and sprinkle on top of pudding mixture. Then, sprinkle nuts and coconut on top of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts.
(Note, you can vary the fruit and the pudding flavors, as you wish)
STRAWBERRY ANGEL CHEESECAKE
Source: Claudia McCreary
"My husband says that that the angel cheesecake is his favorite dessert in the whole world and he hates anything labeled low-fat. I usually double the cake recipe and make it in a 13x9-inch pan. I only make 1 recipe of the topping though."
FOR THE CAKE:
1 angel food cake mix
1 envelope unflavored gelatin
1 cup cold water, divided use
16 oz. low-fat cream cheese, softened
1/2 cup sugar or sugar substitute
1 tsp. vanilla
FOR THE TOPPING:
(this actually is a jelly recipe)
1 pint strawberries
6 tsp. sugar or 3 packets sugar substitute
3/4 cup strawberry soda (or water)
1 (3 oz.) box strawberry Jell-O (can use the sugar free)
Make the angel food cake as the package suggests, except put it in a 13x9-inch rectangular baking pan. Allow it to cool and break 1/2 of it into small pieces in a large bowl. (Either freeze remainder for future use or double recipe for cheesecake.)
Sprinkle unflavored gelatin over 1/4 cup COLD water and let set for 1 minute. (You can let it set longer, but you will need to add some water to the 1/4 cup when you start stirring it to dissolve.) Stir it over low-heat until the gelatin is completely dissolved.
In a large bowl whip the cream cheese with mixer until fluffy. Add sugar and vanilla and whip until mixed in. Slowly add the
gelatin mixture while mixing. Mix in the remaining 3/4 cup water.
Pour mixture over the cake pieces and gently fold in. Pour mixture into a 8-inch square cake or spring form pan and chill till firm. (I usually pop it into the freezer for about 10 minutes).
Clean and remove tops of strawberries. Slice into thin slices and mash with potato masher one layer at a time. Continue until you have 1 cup strawberries and liquid. Stir in sugar till dissolved.
In a small pan heat soda until boiling. Remove from heat and stir in Jell-O with wire whisk till dissolved. Mix at least 2 minutes. Mix in strawberry mixture and stir well to combine. Pour over top of cheesecake and chill several hours until firm. Enjoy!
BACARDI RUM CAKE FROM LOREN MARTIN
Source: Pat
FOR THE CAKE:
1 cup chopped pecans
1 (18.5 oz) pkg yellow cake mix
1 (3.75 oz) pkg jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup dark rum (80 proof)
FOR THE RUM GLAZE:
1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup dark rum (80 proof)
Grease a Bundt pan. Sprinkle nuts in bottom of pan; set aside.
Mix all cake ingredients together. Pour over nuts in pan.
Bake 1 hour at 325 degrees F. Cool.
Meanwhile, to make the glaze, melt butter in sauce pan. Stir in 1/2 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
Invert cooled cake on serving plate. Prick top and drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
BACARDI CHOCOLATE RUM CAKE
From: Pat
This recipe was from a Bacardi bottle in the 1970's.
1 (18.5 oz.) pkg. chocolate cake mix
1 (4 serving size) pkg. chocolate instant pudding mix and pie filling mix
4 eggs
1/2 cup Bacardi dark rum (80 proof)
1/2 cup cold water
1/2 cup Wesson oil (vegetable oil)
Chocolate-Rum Frosting (recipe follows)
1/2 cup slivered almonds or chocolate curls (optional, for garnish)
Heat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
Combine the ingredients for the cake in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared pans.
Bake for 30 minutes, or until done. DO NOT UNDERBAKE. Cool in pans 10 minutes. Remove from pans, finish cooling on racks.
Split layers in half horizontally. Spread 1 cup Chocolate-Rum Filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
If desired, garnish with slivered almonds or chocolate curls.
CHOCOLATE-RUM FILLING
Makes 4 cups
1 1/2 cups cold milk
1/2 cup Bacardi dark rum (80 proof)
1 (4 serving size) pkg chocolate instant pudding mix and pie filling mix
1 envelope Dream Whip Topping Mix
Combine ingredients for the filling in a chilled deep, narrow-bottom bowl. Beat well on high speed for 4 minutes or until light and fluffy.
COLUMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING
Source: International Cooking with Coca-Cola, a give away pamphlet fro The Coca-Cola Company, 1981
From: Velma TN
Makes 1 (13x9-inch) cake
1 (18.5 Oz) pkg yellow cake mix*
3/4 cup coca-cola
1 cup mashed ripe bananas
1/8 tsp baking soda
2 tsp lemon juice
2 eggs
1/3 cup finely chopped nuts
Seafoam Frosting (recipe follows)
In a large mixing bowl, combine the (dry) cake mix, baking soda and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.
In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well greased, lightly floured 13x9x2-inch baking dish.
Bake in a preheated 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling.
Spread Sea Foam Frosting on the sides and top of the cooled banana cake.
SEA FOAM FROSTING
2 large egg whites
1/3 cup coca-cola
1 1/2 cups light brown sugar, packed
1 tablespoon of corn syrup (optional)
1 tsp vanilla extract
1/8 tsp cream of tartar
1 dash salt
In the top of a double boiler, combine all of the ingredients for the frosting, except the vanilla extract. Beat for 1 minute at high speed with an electric mixer.
Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes.
*Do not use a cake mix that has pudding in it.
RASPBERRY JELLO CAKE
Source: Lobo119
"This one is wonderful!"
1(2-layer-size) pkg. white cake mix
4 eggs
2/3 cup oil
1 (3 oz.) pkg. raspberry jello
1 (10 oz.) pkg. frozen raspberries, thawed
Prepare beat all ingredients together. Place in greased 13x9-inch greased baking pan.
Bake at 375 degrees F for 25 minutes.
DUMP CAKE
From: Gerry
Grease a 13x9-inch baking pan.
Put in pan in this order (Do not mix):
1 (20 oz.) can drained crushed pineapple
1 (21 oz.) can cherry pie filling
1 (2-layer-size) box yellow cake mix (used dry)
2 sticks (1 cup) margarine, cut in pieces
1 cup chopped nuts
Bake at 350 degrees F for 1 hour.
THREE-LAYER PIG PICKIN' CAKE
From: Brenda, Md.
FOR THE CAKE:
1 (2-layer-size) box yellow cake mix
4 eggs
1/2 cup oil
1 can Mandarin oranges, undrained
FOR THE TOPPING:
1 can crushed pineapple
1 (3 oz.) pkg. vanilla instant pudding
1 (13 oz.) container Cool Whip, thawed
Combine cake mix, eggs, oil, and oranges and mix well. Spread into three greased round cake pans
Bake 20 minutes at 350 degrees F. Cool in pan ten minutes.
Drain pineapple and blend with instant pudding, fold in whipped topping and spread between layers and on top of cake. Refrigerate
CHERYL'S LAZY DAY COOKIES (cake mix cookies)
Source: Cheryl Lynn Jones
Makes approximately 3 dozen cookies
1 (15 17 oz.) package cake mix, any flavor
2 eggs, slightly beaten
1/2 cup oil
Preheat oven to 325 degreesF. Lightly grease cookie sheet (can use non-stick cooking spray).
Combine all ingredients together and mix well. Drop by teaspoonfuls onto cookie sheet.
Bake for 10 minutes, then remove from oven and let cool 1 minute before removing to wire rack to cool completely.
VARIATIONS:
The cookies can be altered in about any sense as long as it is dry ingredients - if you use extracts use 1 teaspoon or less or you end up with a mess.
The following variations work well:
DOUBLE CHOCOLATE: add 1 to 2 cups chocolate chips to chocolate cake mix.
PEANUT BUTTER DREAMS: add 1 to 2 cups peanut butter chips to white or yellow cake mix.
CHOCOLATE PEANUT BUTTER: add 1 to 2 cups peanut butter chips to a chocolate cake mix.
CHOCO-CHOCO CHIP: add 1 to 2 cups chocolate chips to white, yellow, or chocolate chip cake mix.
COCONUT-ALMOND: add 1 cup shredded coconut, 1 cup toasted almonds (optional) and 1 teaspoon almond extract to a white cake mix.
BANANA SPICE: add 1/2 cup mashed banana and 1/2 cup chopped pecans to a spice cake mix.
BUTTERSCOTCH FANTASY: add 1 to 2 cups butterscotch chips to a white or yellow cake mix.
PECAN DELIGHT: add 1 cup chopped pecans to pecan cake mix and garnish with a pecan half on each cookie.
M&M: add 1 to 2 cups M&M candies to white or yellow cake mix.
LOTS OF KISSES: add 1 Hershey kiss or chocolate star to the top of each cookie immediately upon removal from oven.
RECIPE NOTES:
Cheryl: "I you are looking for a drop cookie, this one is SO easy and it can be modified in several different ways. You might use the holiday colored M&M's, red or green food coloring, holiday non-pariels (spelling? The little sprinkles), put a little jelly in a well on the top (would have to bake a few minutes before doing it) or add colored sugar or coconut to the top. There are probably several other things that would work that would carry off the festive look. I usually make them for Valentines, Easter, Halloween, and Christmas using the holiday M&M's (plain or nut) or using the Reese's candy (like M&M's). They have been a big hit for parties and gifts alike!
With very little assistance a child can make them (I have a 4 and 6 year old niece that likes to make these when they are at my house- I beat up the egg a little and put them in the oven, so they are about 95% responsible for the making of the cookies)."
MOUNTAIN DEW CAKE
Source: Annette Hunt
1 (2-layer-size) box yellow cake mix
4 eggs
1 (4-serving-size) box instant vanilla pudding
1/2 cup Crisco oil
1/2 cup Mountain Dew
1/2 cup water
Combine all ingredients and mix well. Pour into greased tube pan.
Bake at 325 degrees F for 50 to 60 minutes.
LEMON CAKE
From: pathic
Here's a good recipe that is EXCELLENT and very low fat. I clipped it out of last Sunday's Egg Beater's coupon section. Just thought I'd share it!
1 (18.5 oz) pkg yellow cake mix (or use 2 small jiffy cake mixes)
1 1/4 cups water
1/4 cup nonfat vanilla yogurt
3/4 cup Egg Beaters
2 tbsp grated lemon peel (and some more lemon juice)
A little powdered sugar (optional, for sprinkling on top)
Mix (dry) cake mix with 1 1/4 cups water, yogurt, Egg Beaters, and lemon peel at low speed until fully moistened (about 5 minutes). Then beat at high speed for 2 minutes. Pour into a vegetable-sprayed pan (10-inch tube pan)
Bake at 350 degrees F for 40-50 minutes.
Sprinkle powdered sugar on the top of cooled cake if you want.
BANANA WALNUT CAKE
Source: MatthewsMa
Here's my husband's recipe for Banana Walnut Cake. It is truly outrageous.
1 (2-layer-size) yellow cake mix (no pudding mix)
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/2 tsp. ground nutmeg
1/2 tsp. banana extract
1 tsp. rum extract
1 cup mashed bananas
1 cup chopped walnuts
Icing (recipe follows)
Mix first 7 ingredients until blended. Stir in mashed bananas. Fold in nuts. Pour into a greased Bundt pan.
Bake at 350 degrees F for 45 minutes or until cake tests done. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
ICING
1 cup confectioner's sugar
2 Tbsp. milk
Gradually mix until glaze forms. Add more milk as needed. Drizzle over cooled cake.
CORNBREAD MIX TIP:
Gerry, FL: When making corn bread from a box use sweetened condensed milk instead of regular milk.
LEMON DREAM CAKE
Source: Marcia Savage
This is a delicious, light tasting cake, especially nice in the summer.
Bake a lemon cake from a mix in whatever form you wish. (The original recipe said to bake only HALF the cake mix in a loaf pan. Make cupcakes from remaining batter, if you wish.) When cake has cooled, slice lengthwise into three layers.
Fold two 8 oz. containers of lemon yogurt into a 12 oz. container of thawed Cool Whip. Frost generously with this mixture, then using the tines of a fork, make decorative waves, lines or squiggles. Keep in fridge until serving time.
VARIATION:
I've never tried this but thought another variation could be using a chocolate cake mix and raspberry yogurt and Cool Whip, then topping with fresh raspberries.
KILLER BROWNIES
Source: B. Keith Ryder
Try these. I get raves every time (one of these days, I'm gonna figure out how to "scratchify" them so I don't have use the cake mix.):
1 (2-layer-size) pkg devils food cake mix (NOT pudding-in-the-mix)
1 1/2 sticks butter, melted
2/3 cup evaporated milk, divided use
1 cup chopped pecans
1 bag (approx 50) Kraft caramels
1 (12 oz) pkg semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with aluminum foil. Grease and flour foil.
Combine (dry) cake mix, melted butter, and 1/3 cup evaporated milk. Spread half the mixture in prepared pan.
Bake at 350 degrees F for 8 minutes.
Combine chopped nuts with reserved cake mixture.
In the meantime, melt caramels with the remaining 1/3 cup evaporated milk over low heat.
Remove cake base from oven. Sprinkle chocolate chips over cake base, then pour melted caramel evenly over chips. Sprinkle remaining cake mixture (with pecans) over top.
Return to oven. Bake 18 minutes longer. Cool completely (I refrigerate) before cutting. Store in fridge.
These are REALLY RICH - cut them small - I usually cut 1 1/2-inch squares.
RHUBARB CUSTARD CAKE
Source: Star Tribune Taste Section 5/25/88, contributed by Beverly Collins
From: rbyrnes2.ford
Makes 1-18 (depending on how you cut it!!) dee-vine servings.
"Cream, sugar and rhubarb sink to bottom, forming a custard layer."
1 (2-layer-size) pkg yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint heavy whipping cream (2 cups)
Prepare batter for cake mix according to package directions; turn into greased and floured 9x13-inch pan. Dump the chopped rhubarb on top of the cake batter. Sprinkle the sugar on top of the rhubarb. Pour the whipping cream (unwhipped) over the sugar.
Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.
VARIATION:
Halve the recipe (Jiffy one-layer cake mix) and use a 9 square pan; bake about 45 minutes.
BABKA MARMURKOWA
From: steve fr fla
4 eggs
1 egg yolk
1 1/2 cups sugar
10 tbsp butter, melted
1 1/2 cups milk
1 tbsp. instant coffee, diluted in 1 tsp water
2 tsp rum extract (or 4 tbsp dark rum), divided use
3 cups flour
1 1/2 tbsp baking powder
4 tbsp unsweetened cocoa powder
Preheat oven to 350 degrees F. Butter and flour a Bundt pan. (Instead of bunt form, you can use bread loaves forms or large cup cakes. Decrease baking time with size.)
Whip eggs and egg yolk with sugar until pale and fluffy. Add melted butter; whip more. Add milk, coffee and half the rum flavoring; mix well. Add flour and baking powder and mix on high until fluffy. Place half of the batter in the prepared pan.
Add cocoa powder and the remaining rum to the second half of batter, mix well. Pour over first half of batter, swirl a knife through both batters once. The dark batter is heavier and will fall during baking.
Bake for 50-60 minutes or until cake tests done with a wooden skewer.
Serve with butter, or ice cream, or by itself.
TIP: Microwave cold cake slices 15 seconds for that freshly baked taste.
GLAZED ORANGE CAKE
From: steve fr fla
Makes 1 Bundt cake, 12 servings
FOR THE CAKE BATTER:
1 (18.5 oz) pkg yellow cake mix
1 (3 oz) pkg orange gelatin
1 teaspoon orange rind
1/2 teaspoon orange extract
3 eggs
1 1/4 cups milk
1/4 cup vegetable oil
FOR THE GLAZE AND TOPPING:
1/2 cup orange marmalade
3 tablespoons butter or margarine, softened
1/4 cup grated coconut
1/4 cup sliced almonds
Preheat oven to 350 degrees F. Spray Bundt pan with vegetable spray.
In a large bowl of electric mixer, combine (dry) cake mix, gelatin, orange rind, orange extract, eggs, milk, and oil. Beat at low speed for 30 seconds, then at high speed for 2 minutes. Pour batter into prepared pan.
Bake for 35 to 45 minutes. Cool in pan for 10 minutes; invert onto serving plate.
TO GLAZE AND TOP THE CAKE:
Combine marmalade and butter; mix well. Brush over warm cake; sprinkle with coconut and almonds.
APPLE RUM RAISIN CUSTARD CAKE
From: steve fr fla
FOR THE CRUST:
1 1/2 cups unbleached flour, unsifted
5 tbsp sugar
1 tbsp grated lemon rind
1 large egg yolk
2/3 cup butter or margarine
1 tbsp milk
FOR THE FILLING:
1/4 cup raisins*
1/4 cup rum
1/2 cup soft bread crumbs
2 tbsp butter or margarine; melted
4 cups sliced tart apples
1/4 cup plus 1/3 cup sugar, divided use
1 tbsp lemon juice
3 large eggs, beaten
1 3/4 cup milk
TO PREPARE THE CRUST:
Mix flour, 5 tablespoons sugar and lemon rind. Cut in 2/3 cup butter or margarine until mixture resembles coarse crumbs. Add 1 egg yolk and 1 tablespoon milk; mix gently to form a dough.
Pat into bottom of a 10-inch springform pan that has sides only greased. Press dough up sides of pan for 1-inch. Set aside.
TO PREPARE THE FILLING:
Soak raisins in 1/4 cup rum for 1/2 hour before using.
Toss together bread crumbs and 2 tablespoons melted butter. Spread evenly over pastry crust.
Toss apple slices, 1/4 cup sugar and lemon juice together. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake in a preheated 350 degree F oven for 15 minutes.
Beat 3 eggs and the remaining 1/3 cup sugar together until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples.
Return to oven and bake at 350 degrees F for 45 to 60 minutes or until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
BLUEBERRY CAKE A CHILD COULD MAKE
Source: L. Bruce Hills
"August is Wild Blueberry season in Maine, so here is a recipe compliments of the Wild Blueberry Association of North America."
2 cups fresh or dry-pack frozen Maine wild blueberries
1 (8 oz) can crushed pineapple
1 (18.5 oz ) pkg. yellow cake mix
1/2 cup chopped nuts
1 stick (8 tablespoons) butter or margarine, melted
Put berries in (10 1/2 x 7 x 1-inch) baking pan and cover with pineapple. Pour on dry cake mix and scatter nuts on top. Drizzle melted butter over all.
Bake in preheated oven (350 degrees F) for 1 hour. Cool completely and cut into squares.
MOIST PEAR CAKE
From: steve fr fla
Makes 8-10 servings
Wonderfully moist cake - an ideal teatime treat.
175g (6 oz) butter, softened
175g (6 oz) golden caster sugar
3 medium size eggs
1 teaspoon vanilla essence
3 Rocha pears, peeled, cored and chopped
175g (6 oz) self-raising flour, sifted
50g (2 oz) deluxe dark chocolate
1 teaspoon icing sugar, sifted
Preheat the oven to 160C/325F/Gas Mark 3.
Cream together the butter and sugar until pale and creamy. Gradually beat in the eggs, mixing well between each addition. Stir in the vanilla essence and pears.
.Fold in the flour, then spoon the mixture into a lightly greased 1 litre (2 pint) ring tin or a deep 20cm (8 inch) cake tin.
Bake in the preheated oven for approximately 50 minutes - 1 hour, until golden and firm to the touch. Allow to stand in the tin for 5 minutes, then turn out onto a wire rack until cold.
Melt the chocolate and drizzle over the cake. When set, dredge with icing sugar.
