eggless cake

Eggless Cake Recipe
By Clifford Young

Have you ever wanted to try baking a cake without using eggs or do you have someone you will be serving dessert to that is Vegan or cannot eat eggs? If so, you have probably tried finding a recipe that you can use to make a delicious cake without using eggs. This eggless cake recipe is easy to make and will still have plenty of flavor.

Ingredients for Eggless Cake Recipe:
- 1 1/2 cups of flour
- 3/4 cups of white sugar
- 2 tablespoons of baking powder
- 1/4 teaspoon of salt
- ¾ cup of soy milk
- 2 tablespoons of vanilla
- Egg replacer equivalent to one beaten egg

Directions for eggless cake recipe:
- Preheat the oven to 350 degrees
- Grease a cake pan
- In a large bowl, mix the flour, sugar, baking powder and salt
- Combine the remaining ingredients
- Add to flour mix
- Beat for 2 minutes
- Bake for 30 minutes in the cake pan

Here are some ideas for other flavors of the eggless cake recipe.
Ingredients for chocolate eggless cake recipe:
- 1 1/2 cups of flour
- 1/3 cup of cocoa powder
- 1 teaspoon of baking soda
- 1/2 tablespoon of salt
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1 cup of cold water or ice coffee
- 2 tablespoons of vanilla extract
- 2 tablespoons of vinegar

Directions:
- Preheat oven to 375 degrees
- Use a small brownie size pan
- Mix all the dry ingredients right in the pan
- Mix all of the wet ingredients in a separate bowl except the vinegar
- Add the wet ingredients to the dry ingredients and stir until all dry ingredients are mixed
- Add the vinegar and stir quickly
- Immediately put the pan in the oven
- Bake for 25 to 30 minutes
- Cool

For another delicious variety, try this applesauce spice eggless cake recipe:
- 1/2 cup of molasses
- 1 cup of applesauce
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 3/4 cup of flour
- 2 teaspoons of ginger

Directions:
- Combine the applesauce, molasses and the remaining ingredients in a large bowl
- Stir into the liquid
- Bake in a nonstick 8x8 inch baking pan
- Bake at 350 degrees for 30 to 45 minutes

These are some of the delicious options available for creating delicious eggless cake recipes. You can use other flavorings and find that it easy and fun to prepare healthy cake recipes that are full of flavor.

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trifle recipe

Recipe For Summer Peach Trifle
By Helen Polaski

Peach trifle made in season is nothing short of divine, and the colors of the peach make the dessert even more beautiful. To ensure the beauty of this dessert is not wasted, trifle is always served in either large glass trifle bowls or individual glass containers.

Sparkling Peach Trifle

Ingredients You Will Need:

Peach gelatin

Twinkies

1/3 cup bourbon

Fresh peaches, ripe, slightly soft

Peach yogurt

Whipped topping

Make the peach gelatin according to the box directions, and pour it into a cookie sheet in the fridge to set. Meanwhile, cut the Twinkies into cubes, and set aside. Just before adding to the trifle, sprinkle the bourbon over the Twinkie pieces and toss.

Cut up the fresh peaches, removing the skins and slicing thin.

Place the bourbon-soaked Twinkies on the bottom of the trifle bowl. Add a layer of yogurt over the Twinkies. Cut the gelatin into squares, and add a thick layer of squares. Top it with a layer of whipped topping, sliced peaches, more gelatin squares and another layer of whipped topping. Garnish with peach slices.

Another great peach trifle recipe takes advantage of several members of the peach family, including cherries, apricots, nectarines and plums, all considered stone fruits because of the stone or pit in the center of the fruit. When in season, these fruits are absolutely delicious. This is also a great way to use leftover pie.

Stone Trifle

Ingredients You Will Need:

3 fresh peaches

3 fresh nectarines

5 fresh apricots

1 cup fresh cherries (leave stems on if possible)

6 fresh plums

½ of a coconut cream pie or ½ of a banana cream pie

Whipped topping

Wash, clean and remove the stones from all fruit that will be used. Do not mix the fruit. The layers look best if each individual fruit stands on its own. Slice each fruit, and place it into its own bowl. Set aside.

Dump the cream pie into a bowl. Break up the pie and slightly mash; set aside.

Start with a layer of sliced peaches, and then carefully add one half of the cream pie mixture. Cover this with a thin layer of whipped topping. Add the plum slices and another layer of whipped topping, and then the nectarine slices. Add the second half of the cream pie mixture, followed by the apricot slices. Garnish with whipped topping and cherries.

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fruit cakes

How to Make a Traditional Holiday Fruit Cake
By Shelly Hill

During the holiday season, I like to spend an afternoon making some delicious homemade mini fruit cakes. Making and serving these delectable goodies has been around for centuries. You will usually see them served around the holiday season or at wedding celebrations.

You will find that various cultures will have a different twist on the traditional recipe, however, the following recipe is done in the American tradition. When I make this fruit cake, I bake them in a muffin tin or in mini loaf pans. If desired, you can certainly bake them in a regular loaf pan or round cake pan.

Fruit Cake Recipe

1 1/3 cups granulated sugar

1/2 cup butter, softened

2 eggs

3 cups all-purpose flour

3 teaspoons baking powder

2 cups eggnog

1 1/2 cups mixed candied fruits

1 1/2 cups sifted confectioner's sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

additional eggnog

(optional) candied cherry halves

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the granulated sugar with the softened butter until it's light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.

Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.

In a small bowl, combine the confectioner's sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.

If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.

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almond cake

Carrot Almond Cake For Child
By Eric YL Nyioh

This is a classic foolproof cake that is at once delicious and nutrition. If you are looking for a birthday cake that is different from those commercially available, try this cake would bring extra sparkle to the birthday child's eye!

For an 18cm cake and a smaller top tier, just make 1½ times this recipe.

Ingredients:
150g margarine

200g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon mixed spice

Pinch of salt

1 cup grated raw carrot

½ cut chopped canned pineapple

4 eggs
230g brown sugar

200g ground almonds

Method:

• Melt margarine in a pan over gentle heat. Leave to cool.
• Sieve flour, bicarbonate of soda, mixed spice and salt together twice.
• Squeeze out half the juice from the carrot and pineapple.
• Beat eggs and sugar in a cake mixer till light and thick.
• Fold in almonds, carrot, flour mixture, pineapple and melted margarine.
• Pour batter into a greased and paper-lined tin. Bake at 160c for 45 minutes or till a skewer inserted in the centre comes out clean.
• Leave cake in the tin for 10 minutes before turning out onto a wire rack to cool.
• Ice with cream cheese frosting if desired.

Cream cheese frosting ingredients:
125g cream cheese

60g butter

250g icing sugar

Method:

• In a cake mixer, whip cream cheese with butter. Add icing sugar gradually, beating well between each addition.
• Spread on the carrot cake.
• Allow the icing to become firm before cutting the cake.

Note: The cake can be baked a day in advance and the icing spread on after the cake has cooled.

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caramel cake

Mississippi Caramel Mud Cake
By Cristie Will

MISSISSIPPI CARAMEL MUD CAKE

2-packages Caramels (about 100)

1⅓-cups Evaporated milk

2-sticks Butter, softened

2-tablespoons Cocoa

1-cup Coconut, shredded

16-ounces Marshmallow cream

2-cups Sugar

4-large Eggs

1-teaspoon Vanilla

1½-cups Chopped pecans

Instructions:

Preheat oven to 350°. Spray 9x13-inch baking pan with cooking spray with flour.

Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.

While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and mixture is creamy.

When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).

Ingredients and Instructions for Chocolate Frosting:

1-stick Butter

⅓-cup Cocoa

½-cup Evaporative milk

1-box Powdered sugar

1-teaspoon Vanilla

Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.

Serves 12

You can find many more of these wonderful recipes at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Check out her spices, Ring It, Bling It, and Zing It. If you like to read then you will want to read her novel "11.11.11" by TJ stokes.

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caramel cake

Halloween Recipes Are the Best! (What to Do With All That Leftover Halloween Candy)
By Nina Hoffman

Halloween is one of those holidays that has its own special brand of fun, not the least of which is trick-or-treating. My son will turn 3 a month before the holiday, and he is at the point where he really gets what trick-or-treating is and is very excited about it, even though we don't let him eat much candy. I think half the fun for him is dressing up and parading around the neighborhood - he's going to be Tigger this year - and visiting with everyone. He is a very social little guy. I remember last year, we ended up with tons of candy, and he probably got to eat one or two things (who gives a 2-year-old hard candy or Tootsie Rolls?!). This year, at least I know what we can do with some of that extra candy: Make this recipe for Halloween candy cake! It looks delicious, like so many of these fun Halloween recipes.

Halloween Candy Cake

Ingredients

• 1 cup unsalted roasted peanuts
• 3/4 cup flour
• 6 eggs
• 2 egg yolks
• 1 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1/2 cup creamy peanut butter
• 1/2 cup butter
• 5 tablespoon powdered sugar
• 1/2 cup whipping cream
• 5 1.8-ounce packages Reese's Peanut Butter Cups, finely chopped
• 1-1/2 cups chilled whipping cream
• 3 tablespoons light brown sugar
• 1/2 cup unsalted roasted peanuts, coarsely chopped
• 3 2.1-ounce Butterfinger bars, cut into 3/4-inch wedges
• 1/2 cup Reese's Pieces

Instructions

1. Preheat oven to 375F degrees.
2. Butter and flour two 9-inch round cake pans.
3. Grind nuts and 3/4 cup flour in processor until fine.
4. Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens and triples in volume.
5. Fold in nut mixture.
6. Divide batter between prepared pans and smooth tops.
7. Bake until toothpick inserted in center comes out clean, about 20 minutes.
8. Cool cakes in pans on rack.

Filling and Topping

1. Blend peanut butter, butter and sugar in processor until smooth.
2. With machine running, add cream through feed tube and blend until mixture is light and fluffy.
3. Invert cakes onto work surface.
4. Using serrated knife, cut each cake into 2 layers.
5. Place 1 cake layer on platter, cut side up.
6. Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
7. Top with second cake layer, cut side down.
8. Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
9. For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish.
10. Spread remaining whipped cream over top and sides of cake.
11. Press nuts around base of cake forming a 1.5-inch high border.
12. Cover top of cake with Butterfingers leaving 1/2-inch border.
13. Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge.
14. Garnish with Reese's Pieces.

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