SUNSHINE CAKE
Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.
Provided by Sheela Prakash
Categories Cake Dessert Bake Kid-Friendly Almond Quick & Easy Small Plates
Yield 1 (9-inch) cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9-inch pie plate.
- Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
- Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
- Do ahead:
- Cake can be made 1 day ahead; store tightly wrapped at room temperature.
SUNSHINE CAKE
This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.
Provided by Helga
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g
CALIFORNIA SUNSHINE CAKE
Much like the Orange Kiss-Me Cake, this recipe uses an entire orange, raisins and walnuts. I like to substitute hazelnuts. Recipe can be halved for an 8" X 8" cake. Check for doneness at about 35 min. for smaller cake. I use organic oranges and wash them thoroughly.
Provided by Chef George S.
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Juice the oranges, reserving juice for topping.
- Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
- Combine butter and sugar in mixer bowl and beat together until fluffy.
- Add eggs one at a time and continue beating until completely incorporated.
- Combine salt, flour and baking soda and sift together.
- Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
- Fold in orange, raisin, nut mixture until completely combined.
- Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
- Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
- While cake is still hot, pierce all over with a fork.
- Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
- When cake has cooled, remove from pan.
- Refrigerate leftover cake.
Nutrition Facts : Calories 221.7, Fat 6.7, SaturatedFat 3.9, Cholesterol 42.1, Sodium 285.8, Carbohydrate 38.5, Fiber 1.3, Sugar 24, Protein 3.3
TROPICAL SUNSHINE CAKE
Fix this for brunch or a breakfast party. Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats.
Provided by Lorrie in Montreal
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Grease 13 x 9-inch baking pan.
- Combine cake mix, evaporated milk and eggs in large mixer bowl.
- Beat on low speed for 2 minutes.
- Stir in 1 cup pineapple.
- Pour batter into prepared baking pan.
- BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes.
- COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
- Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
- Top with whipped cream, if desired.
STRAWBERRY SUNSHINE CAKE
I got this recipe out of a Taste of Home book last summer and I love this recipe. I made it for a BBQ and my daughter requested it as a birthday cake. I've also used strawberries and blueberries for 4th of July celebration. The recipe recommends slicing the cake with a serrated knife. To split the cake into three layers I use dental floss - Makes a nice clean cut.
Provided by Maggie
Categories Gelatin
Time 1h20m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
- Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
- In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
- Gradually add remaining sugar, beating until thick and lemon-colored.
- Blend in water and extracts.
- Sift flour over batter; beat until smooth.
- Fold in egg whites just until blended.
- Spoon into an ungreased 10-inch tube pan.
- Cut through batter with a knife to removed air pockets; smooth the top.
- Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
- Immediately invert pan; cool completely.
- In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
- Place bowl in ice water for about 5 minutes or until slightly thickened.
- Fold in strawberries and 1/2 cup of the whipped topping.
- Run a knife around the edges of pan to loosen cake.
- Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
- Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
- Frost top and sides with remaining whipped topping. Garnish with strawberries.
- Store in refrigerator until ready to serve. Refrigerate leftovers.
Nutrition Facts : Calories 264.6, Fat 6.7, SaturatedFat 4.8, Cholesterol 69.2, Sodium 173.2, Carbohydrate 46.5, Fiber 0.9, Sugar 37.1, Protein 5.3
ORANGE-LEMON SUNSHINE CAKE
Make and share this Orange-Lemon Sunshine Cake recipe from Food.com.
Provided by tstokley
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
- Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
- Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
- Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
- For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.
Nutrition Facts : Calories 278.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 95, Carbohydrate 51.1, Fiber 0.3, Sugar 41.2, Protein 7.3
MARILYN'S FLORIDA SUNSHINE CAKE
I first had this cake at my in-laws (my SIL is Marilyn!)over the Christmas holidays in Denver, just after my husband and I were married. It is a deliciously moist cake, full of citrus flavor, that is like a taste of sunshine!
Provided by SilentCricket
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Combine cake ingredients in large mixing bowl.
- Blend till moistened; using mixer, beat on low speed until smooth, but do not overbeat.
- Pour batter into well greased/floured bundt pan.
- Bake at 325 for 45-60 minutes.
- Remove cake from pan onto serving plate.
- Top with Orange Glaze: Mix orange juice and butter.
- Add powdered sugar until a thin consistency is achieved.
- Pour onto hot cake and keep spooning glaze back on so it seeps in.
- ***Ileave the extra glaze on the serving plate to spread on each slice of cake!
- YUM!
Nutrition Facts : Calories 5573.6, Fat 280.2, SaturatedFat 58.6, Cholesterol 948.1, Sodium 6259.1, Carbohydrate 730, Fiber 6.5, Sugar 381.4, Protein 50.8
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