Aunt Marys Southern Cake Food

AUNT MARY'S APPLE CAKE

Steps:

• Preheat over to 350 degrees F.
• Sprinkle apples with sugar and let stand.
• Mix beaten egg and butter.
• Sift in flour, soda, salt and cinnamon and mix very well.
• Fold into apples and make sure the apples are well and evenly coated.
• Mix in raisins and, if desired, nuts.
• Note: we use raisins which have been soaked in bourbon.
• Note 2: If using regular raisins, make sure you plump them in warm water or rum or the like, then drain before adding.
• Place in a buttered 8" x 8" square baking dish or in a buttered bundt pan and bake for about 50 minutes.
• Cool briefly on rack in pan; turn out of the pan and allow to cool to room temperature on a rack.

AUNT MARY'S DELICIOUS BUNNY CAKE

Steps:

• Place a rack into the lower third of oven.
• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
• Sift flour, baking powder, and salt in a bowl.
• Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
• Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
• Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
• Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
• Pour batter evenly into prepared cake pan.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
• Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
• Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
• Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.

MARY'S PEA PICKING CAKE

Steps:

• Mix all cake ingredients for 1 minute or until well blended on low speed. Then mix on medium speed for 2 minutes.
• Pour cake mix into 3 - 8" round greased and floured cake pans.
• Bake for 25-30 min at 350 degrees.
• Mix all frosting ingredients together (mixture will be thick).
• Frost all layers of the cake when cooled and the sides.
• Refrigerate for 24 hours before serving.
• Store in a covered plastic container in the fridge.

AUNT MARY'S CARROT-PINEAPPLE BUNDT CAKE

Steps:

• Grease and lightly flour baking pan. Preheat oven to 325°F
• Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
• Drain can of pineapple juice from pineapple, saving the juice.
• Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
• Stir in pineapple, carrots and (optional) pecans
• Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
• Cool for 10 minutes in pan before unmolding
• Frost with Currant-Nut Icing.
• Currant-Nut Icing
• 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
• 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts
• 1/4 cup butter 1/4 cup currants
• 2 Tablespoon milk
• Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
• until smooth. Fold in walnuts and currants.
• Spread over cooled cake.

AUNT MURNA'S JAM CAKE

Steps:

• Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.

AUNT MARY'S ITALIAN CREAM CAKE

Steps:

• Combined baking soda and buttermilk and let stand for a few minutes.
• Cream sugar, butter, and shortening.
• Add egg yolks one at a time, beating well after each addition.
• Add buttermilk mixture and flour alternately until combined.
• Stir in vanilla.
• Beat egg whites until stiff.
• Fold stiff egg whites into batter along with coconut and pecans.
• Evenly divide mixture between 3 well greased and floured, 9 inch pans.
• Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
• Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.