SPICE CAKE WITH PENUCHE FROSTING
Here's a delicious recipe for an old-fashioned spice cake with a yummy frosting. Enjoy!
Provided by countryatheartrecipes
Categories Dessert
Time 1h40m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
- In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.
YELLOW CAKE WITH BUTTERCREAM FROSTING
This is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. -Aria Thornton, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
SCRUMPTIOUS PENUCHE FROSTING
This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.
Provided by HappyBakerBrittany
Categories Desserts Frostings and Icings
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
- Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL CAKE WITH PENUCHE FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9inch springform pan. In a large mixing bowl cream the butter with an electric mixer until soft. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until light and very fluffy.
- Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl. Beat these ingredients into the butter mixture, alternating with the milk, until well blended. Scrape into the prepared pan and smooth the top. Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean. Do not overcook. Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up. Let the cake cool completely, about 2 hours.
- When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat. Add the brown sugar and stir until melted and blended with the butter. Slowly pour in the milk, mix well, and bring the mixture to a boil. Scrape it into a medium bowl and cool 10 minutes. Add the confectioners sugar and vanilla and beat with an electric mixer until smooth. Spread all over the cooled cake. Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare. Wait at least 15 minutes before serving to allow the frosting to set
APPLESAUCE CAKE WITH PENUCHE FROSTING
Steps:
- Make the cake:
- In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.
- Make the frosting:
- In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234°F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.
- Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)
- Make pink applesauce:
- In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.
EASY PENUCHE ICING
This recipe comes from an old version of the Betty Crocker Cookbook that my mother got when she first married. It is wonderful addition to any chocolate cake. Enough for 2 - 8" or 9" layers or 1 - 13x9" oblong cake.
Provided by Debbie Smith
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Melt butter in sauce pan.
- Stir in brown sugar.
- Boil and stir over low heat for 2 minutes.
- Stir in milk.
- Bring to a boil, stirring constantly.
- Cool to lukewarm.
- Gradually stir in confectioner's sugar.
- Place pan in ice water and stir until thick enough to spread.
GRANDMA'S PENUCHE FROSTING
This was my Grandmother's recipe. It was on a handwritten note inside her "school" cookbook. She made this often. It has been and will continue to be a family favorite. This is real good on chocolate cake.
Provided by Tarynne
Categories Dessert
Time 25m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Melt butter in a large saucepan.
- Add brown sugar and bring to a boil.
- continue cooking for 1 minute until thickens.
- Let set 15 minutes.
- Mix in hot milk.
- Add powdered sugar gradually till spreading consisitancy.
- If it gets too thick add a little milk.
Nutrition Facts : Calories 1688.8, Fat 94.3, SaturatedFat 59.7, Cholesterol 252.6, Sodium 901.9, Carbohydrate 218.7, Sugar 213.5, Protein 3.2
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