ITALIAN CREME BUNDT CAKE
Make this Bundt cake the next time you need a special dessert. It has all the flavor of an Italian Creme Cake without all the work. The cake itself is airy, fluffy, and moist. We love how the coconut and walnuts flavor to the cake. The homemade frosting is very easy to work with. It's not stiff and full of buttery flavor. Once...
Provided by Yolanda Stewart
Categories Cakes
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
- 2. Separate the eggs.
- 3. Beat the whites until soft peaks form; set aside.
- 4. Cream the egg yolks, butter, and sugar. Set them aside.
- 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
- 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
- 7. Next mix in walnuts and coconut.
- 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
- 9. Spoon the batter into your greased Bundt pan making it as even as you can.
- 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
- 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
- 12. Add powdered sugar. Blend.
- 13. Remove cake from Bundt pan.
- 14. Ice the cake.
- 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
- 16. Refrigerate the cake until you are going to slice and serve!
PERFECT ITALIAN CREAM CAKE
This Italian Cream Cake is so good... it's better than some bakery cakes we've had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don't be stingy on the frosting... the...
Provided by Michelle Vincent
Categories Cakes
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
- 2. Combine first 5 ingredients.
- 3. Mix at medium speed for approximately 2 minutes.
- 4. Stir in coconut and pecans.
- 5. Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
- 6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
- 7. Then remove from pan and cool completely on wire rack.
- 8. For frosting, combine cream cheese and butter. Mix until well blended.
- 9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
- 10. Frost between layers, sides, and top of the cake.
- 11. Garnish with toasted pecan halves, if desired.
BLUE RIBBON WHIPPING CREAM POUND CAKE
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Provided by Deirdre Dee
Categories Desserts Cakes Pound Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
- Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
- In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
- Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
- Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g
FAVORITE ITALIAN CAKE
Marilyn Morel KEENE, NEW HAMPSHIRE Here's a scrumptious cake that melts in your mouth and makes you say, "Mil a Grazi!" (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts : Calories 628 calories, Fat 37g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 328mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN CREME CAKE
My all time favorite cake besides a scrumptious chocolate one! Even those who aren't cake fans seem to really like this one! (From a Paula Deen recipe)
Provided by Cherie Hammond
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
- 2. Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
- 3. Stir together the flour and baking soda. Add alternately with buttermilk to sugar mixture, being sure to begin and end with flour.
- 4. Stir in vanilla, coconut, and nuts. Pour into prepared pans. Bake for 30 minutes, checking cakes after 20 minutes. Don't over bake!
- 5. Allow to cool 5 minutes. Invert onto rack and cool completely.
- 6. Meanwhile, to prepare frosting, cream together cream cheese and butter. Add confectioners' sugar and almond. Beat until smooth. Stack cakes into 3 layers; spread frosting between layers, on sides and top.
- 7. Helpful hint! If you don't have buttermilk on hand, your can make your substitute by mixing 2 teaspoons of vinegar or lemon juice into 1/2 cup milk. I like to use lemon juice! For this recipe, you would double that...4 teaspoons into 1 cup of milk!
NANNY'S ITALIAN CREAM CAKE
Oh wow! This is an incredibly moist and tasty cake. If you love icing like I do, double the frosting amount to ensure ample cake coverage.
Provided by Mollie Hubenak
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
- 2. Add soda to buttermilk and set aside.
- 3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
- 4. Fold in egg whites, then pecans, then coconut.
- 5. Pour into 3 round (greased & floured)cake pans.
- 6. Bake for 25 to 30 minutes or until done.
- 7. ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.
ITALIAN CREAM CAKE
I had never tried Italian Cream Cake until a lady in our church in Florida made one. Oh my goodness, it was absolutely delicious! For those of you who like to make your cakes from scratch, and you love coconut and pecans, this cake is heavenly!!! I've included the Cream Cheese Frosting recipe as well.
Provided by Sue Smith
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. (Italian Cream Cake Directions) Cream butter, oil, and sugar. Add egg yolks, one at a time. Stir baking soda into buttermilk. Add small amount of flour to batter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut, and pecans. Beat egg whites in separate bowl until stiff and fold into cake. Pour into greased and floured 9X13 pan or two 8 or 9 inch layer pans. Bake at 45 minutes or less at 325. (Cake is done when you insert cake tester, or toothpick, and it comes out clean).
- 2. (Italian Cake Cream Cheese Frosting Directions) Beat cream cheese and butter. Add sugar and vanilla and mix well. Add pecans. Spread on cake.
BLUE RIBBON ITALIAN CREAM CAKE
Steps:
- Preheat oven to 350 degrees F. Grease and flour three 9 inch round cake pans and line with parchment paper circles. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a large bowl, cream together 1/2-cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1-teaspoon vanilla, 1-cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes & remove from pan. Allow to cool completely on racks. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1-teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
BLUE RIBBON CARROT CAKE
The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..
Provided by Grannie B
Categories Dessert
Time 1h10m
Yield 1 cake, 20-24 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
- Sift flour, baking soda, cinnamon and salt together; set aside.
- In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
- Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
- Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
- Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
- Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.
Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3
BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]
From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 26
Steps:
- For Buttermilk Glaze:.
- In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
- Bring to a boil.
- Cook 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Set aside until cake is baked.
- For cake:.
- Preheat oven to 350.
- Generously grease a 9x13 baking dish or 2 9" cake pans.
- Sift flour, baking soda, cinnamon and salt together.
- Set aside.
- In large bowl, beat eggs.
- Add oil, buttermilk, sugar and vanilla and mix well.
- Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
- Pour into prepared pan.
- Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
- Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
- For Frosting:.
- In large bowl, cream butter and cream cheese until fluffy.
- Add vanilla, powdered sugar, orange juice and orange peel.
- Mix until smooth.
- Frost cake and refrigerate until frosting is set.
- Serve cake chilled.
BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!
Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!
Provided by Debber
Categories Breads
Time 50m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
- In a small bowl, mix Streusel Ingredients; set aside.
- In medium bowl, mix Dry Cake Ingredients; set aside.
- In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
- Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
- Bake for 45-50 minutes (wooden pick comes out clean).
- Cool in pan for 10 minutes; invert onto serving plate.
- Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
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