Mimis Tropical Christmas Cake Food

MIMI'S TROPICAL CHRISTMAS CAKE

Steps:

• Cream together butter and sugar, adding sugar 1/3 cup at a time. Blend on high speed until smooth.
• Add eggs to butter mixture one at a time, mixing together well after each addition.
• Add flour, 1/2 cup at a time, mixing well on low speed until blended.
• Add extracts, mixing well on low speed.
• Add nuts and fruit 1 cup at a time, and hand stir to blend. Batter will become very thick as these last ingredients are added. Be sure to blend together well by hand (this is the most time consuming part for me).
• Line a fluted (Bundt) pan with wax paper, covering all surfaces that will hold batter. Fold batter into pan and spread evenly.
• Bake in a pre-heated 250 degree oven for approximately 3 1/2 hours. Cake should be golden brown on top.
• Remove cake from oven. Cool pan until it is cool to the touch.
• Once cool to touch, invert pan on plate and shake cake loose. It should pop right out.
• Invert cake right side up and cool completely.
• This cake is very heavy and very rich. I sliver goes a long way.

MIMI'S CUPID'S CHOCOLATE CAKE

Steps:

• In a mixing bowl cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat on high speed till light and fluffy.
• Stir in vanilla.
• Combine dry ingredients and add to creamed mixture alternately with water.
• Pour into three greased and floured 9" pans.
• Bake at 350 degrees for 25-30 minutes or till done.
• Cool for 10 minutes before removing from pans; cool completely before frosting.
• FROSTING:.
• In a mixing bowl beat the whipping till stiff peaks form; beat in confectioners sugar; add vanilla.
• ASSEMBLY:.
• Place bottom cake layer on a serving plate; spread with half of the whipped cream filling.
• Repeat and then place the top layer on.
• Frost top and sides of cake with butter frosting.
• Store in refrigerator because of the whipped cream.

MIMI'S TOMATO SOUP SPICE CAKE

Steps:

• Cream the sugar and butter; add the soup.
• Add the eggs and water.
• Add the flour, cinnamon, nutmeg, cloves, and baking soda.
• Mix well scraping the bowl.
• Add the nuts and raisins.
• Put into a greased tube pan.
• Bake 350 degree oven for 45 minutes till done, but don't overbake.
• Cool and frost.

MIMI'S RED VELVET CAKE

Steps:

• Cream the shortening and sugar.
• Add the eggs and beat till smooth and well blended.
• Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
• Add the vanilla and food coloring.
• Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
• Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.

MIMI'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
• Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
• My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
• Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.