Lindas Cake Food

LINDAS CHRISTMAS CAKE

Steps:

• Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin.
• Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin
• Preheat oven 325 F- 160C, gas mark 3
• Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
• Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
• once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
• spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
• Bake for approximately 4 - 5 hours in the centre of the oven.
• Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
• Check carefully and lower the heat if the cake is becoming to brown.
• Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean
• Then follow another test listen carefully an uncooked rich cake makes a distinct hum.
• Cool in the tin only turn out when cold.
• To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum.
• To marzipan a rich fruit cake
• Try not to handle the marzipan to much.
• First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level
• Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
• Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once

LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT

Steps:

• For Linda's Cake:.
• Preheat oven to 350 degrees.
• Mix sugar, butter,and oil together.
• Add eggs and mix well.
• Sift together dry ingredients and add to the cream mixture.
• Add milk and 1 tsp of each of the Five flavorings.
• Bake in a greased and floured tube pan at 350 degrees for one and half hours.
• Cool 10 minutes in the pan.
• Remove cake from pan.
• For the Glaze:.
• Combine all the glaze ingredients in a saucepan.
• Bring to a boil and continue until sugar is disolved.
• Place cake on pretty serving dish and pour glaze over.
• For Julie's Fruit:.
• Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
• Put in a pretty bowl.
• To Serve:.
• Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
• And Enjoy!

LINDA'S CARROT CAKE

Steps:

• Cake: Beat eggs.
• Mix with oil and sugar.
• Combine dry ingredients, then mix together.
• Grease pan and pour batter into it.
• Bake at 350 for 1 hours.
• or until done.
• Let cake cool.
• Frosting: Combine first 5 ingredients, and mix until smooth.
• Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.

LINDA'S KITTY LITTER CAKE

Steps:

• Prepare cake mixes and bake according to directions on box, using 2 9x13" pans. Let cool completely.
• Prepare pudding mix according to package directions. Once cooked, cover bowl with saran wrap, and chill in refrigerator, until ready to assemble cake.
• Place Vanilla sandwich cookies in a heavy duty Zip-lock plastic bag, and roll with a rolling pin until cookies are crumbled.
• Set aside 1/4 cup of the cookie crumbs. Add a few drops green food coloring to the 1/4 cup crumbs, and mix with a fork.
• Remove the cakes from their pans, and crumble into a lg. bowl.
• Toss cake with 1/2 the remaining vanilla cookie crumbs, and the chilled pudding. You probably won't need all of the pudding.
• Mix gently with the cake crumbs until evenly moist.
• Put mixture into a NEW litter box that has been lined with plastic wrap.
• Unwrap the tootsie rolls. Place 3 of them in a microwavable dish, and heat on LOW until soft and pliable, checking every 30 secs. Taper the ends of the tootsie rolls, rolling them between your palms and curving slightly, to make them look like pieces of poop.
• Repeat with remaining tootsie rolls, heating them 3 at a time. Bury some of them and you can place a few on top too. Sprinkle some of the ones on top with cookie crumbs.
• Sprinkle the other 1/2 of cookie crumbs over top of the cake.
• Scatter the green cookie crumbs lightly over the top (this resembles the colored granules in some brands of kitty litter).
• Dip the scoop in the box, and your ready to scoop and eat!

MISS LINDA'S DINETTE CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 8 x 8-inch pan.
• Beat all ingredients in mixer bowl about 5-6 minutes.
• Pour into pan.
• Linda says recipe can be doubled and baked in a 13 x 9 x 2 pan.
• Doesn't even need icing.
• Use for strawberry shortcake.

LINDA'S CAKE

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Grease and flour 9 x 13 cake pan.
• 3. Mix all ingrediants together till well blended. Pour into prepared pan.
• 4. Bake at 325 degrees for 45 minutes, or till tests done with a toothpick.
• 5. When completely cool, sprinkle top with powdered sugar.