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Cherry Delicious Pound Cake - Filling:
- 1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract -
- Cake:
- 2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs - Puree cherry filling; pour into a saucepan. Combine cornstarch and sugar. Add to puree; mix well. Cook, stirring constantly, over low heat until thick and bubbly. Stir in almond extract. Set aside to cool.
- Combine flour, sugar, baking powder and salt; mix will with electric mixer. Add shortening; mix on low speed for 2 minutes. Scrape down bowl; mix 2 minutes. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often. Mix on low speed 5 minutes.
- Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan; swirl cherry mixture through batter. Divide remaining batter evenly between pans. Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
- Bake at 350°F (175°C) 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean. These cakes freeze well.
Makes 3 loaves, 10 slices per cake. |
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Strawberries 'n' Cream Bread
Ingredients 1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided Procedure In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well.
Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Sprinkle with remaining nuts. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf. |
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Pineapple Zucchini Bread
Ingredients 3 eggs 2 cups finely shredded zucchini 1 cup vegetable oil 1 can (8 ounces) crushed pineapple, drained 2 teaspoons vanilla extract 3 cups all-purpose flour 2 cups sugar* 2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 1 teaspoon salt 3/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1 cup chopped nuts 1 cup raisins, optional Procedure In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves. |
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BEER BREAD
Ingredients 3 cups self-rising flour
3 tablespoons sugar
1 12-ounce can of beer (or soda)
1 TB melted butter Procedure Preheat oven to 375 degrees. Lightly grease a 9x5x3-inch
loaf pan with butter. Combine 1st 3 ingredients, mixing
well. Pour into prepared loaf pan and drizzle the melted
butter. bake for 1 hour. Yield: 1 loaf |
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Apricot Banana Bread
Ingredients 1/3 cup butter, softened 2/3 cup sugar 2 eggs 1 cup mashed ripe bananas (2 to 3 medium) 1/4 cup buttermilk 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup 100% bran cereal (not flakes) 3/4 cup chopped dried apricots (about 6 ounces) 1/2 cup chopped walnuts Procedure In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 55-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf. |
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