Virginia's White Russian Cake

Every week I try to fix one goody to set on the sideboard for folks to munch on while waiting for dinner and this week it was my mom's White Russian Cake.  This has a smooth, creamy light flavor and does taste quite similar to a White Russian drink!

1 yellow cake mix
1- 4oz package instant chocolate pudding
1 cup vegetable oil
4-eggs
3/4 cup water
1/4 cup kahlua
1/4 vodka
1/2 cup sugar

Beat all ingredients together at high speed for 4 minutes then pour into a greased and floured (I use a combo spray with both in it) bundt pan.

Bake 50-60 minutes until done, test with a toothpick.

When done, turn onto cooling rack then glaze while warm.

Glaze:
9 tsp powdered sugar
1 1/2 tsp cocoa
2 tsp Kahlua
Hot water, enough to make a thin glaze.

*hugz n blessingz*

Elizabeth<3

Owner: Nostalgic Dreams Bed and Breakfast

http://www.nostalgicdreams.com

LACY'S MOIST PINEAPPLE UPSIDE-DOWN CAKE

As most of you know, I have a wonderful business partner who lives in Tennessee and he is my best friend as well.  Well, I told him a couple of weeks ago that I would like for him to start inputting some of his oh so wise and valuable information to our wonderful friends and followers and he gladly accepted the challenge.  He is a WONDERFUL cook and said this is where he would like to begin.  So, without further adieu, here is Lacy's Moist and WONDERFUL Pineapple Upside Down Cake recipe.  Thanks partner!

MOIST PINEAPPLE UPSIDE-DOWN CAKE

      ¼ Cup Butter

1  Cup Packed Brown Sugar     

1  Can ( 20 oz.) sliced pineapple in juice, drain and reserve the juice

1  Small jar maraschino cherries without the stems

1 Package Betty Crocker Super Moist  yellow cake mix

Oil and eggs as called for on the cake mix package directions

 Preheat oven to 350 degrees. I like to use a 10 inch black iron skillet.  Melt the butter in the skillet or 13 x 9 inch pan in the oven. Sprinkle the brown sugar evenly over the butter, stir until the butter and sugar are mixed together. Arrange pineapple slices over the brown sugar (you’ll have a few slices left over) and place a cherry in the center of each pineapple slice. Take the reserve pineapple juice and add enough water to make the amount that the cake mix package calls for.

Make the cake batter as directed on the package but use the pineapple juice instead of water.  Pour the mixture over the pineapple and cherries. Bake 40 – 45 minutes or until toothpick inserted comes out clean. Turn pan upside down on a serving plate leaving pan over cake 1 minute. Serve warm or cool. Store loosely covered.

*Hugz n Blessingz*

~Elizabeth

Virginia's Vodka Christmas Cake Recipe

Well, okay, it's a bit early yet but I am here (along with my mother's help) to make your Christmas season an absolute enjoyment, so without adieu, I give you Virginia's Vodka Christmas Cake Recipe.  Enjoy your holiday season! 

Once again this year, I’ve had requests for my Vodka Christmas Cake recipe so here goes. Please keep a copy in your files as I am beginning to get tired of typing this up every year! (Made mine this morning!!!!) ~Virginia

1 cup sugar

1 tsp. baking powder

1 cup water

1 tsp. salt

1 cup brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle Vodka

2 cups dried fruit

Sample a cup of Vodka to check quality. Take a large bowl, check the Vodka again to be sure it is of the highest quality then Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add 1 teaspoon of sugar. Beat again. 

At this point, it is best to make sure the Vodka is still OK. Try another cup just in case. Turn off the mixerer thingy. Break 2 eegs and add to the bowl and chuck in the cup of dried fruit. Pick the fruit up off the floor, wash it and put it in the bowl a piece at a time trying to count it. Mix on the turner. If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver. 

Sample the Vodka to test for tonsisticity. Next, sift 2 cups of salt, or something. Check the Vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. 

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. 

Finally, throw the bowl through the window. Finish the Vodka and wipe the counter with the cat.

Obviously this recipe is in jest, Please do not follow the directions and do not drive a mixer or anything else when you try this recipe!  

Happy early Thanksgiving!

*hugz n blessingz*

~Elizabeth~

Oklahoma Earthquake Cake

My Mom is so cute, she sent this recipe to me a couple of days ago and suggested I share it, it is perfect!  She has made this cake for our family for years but due to the recent earthquakes they are having back home in Oklahoma, she thought it was apropos and I totally agree!  I hope you enjoy this as much as our family does.  Let me know how you like it when you try it.  Bon Appetit!

 EARTHQUAKE CAKE

Virginia Smith

1 – cup coconut

1 – cup chopped pecans

1 – box German chocolate cake mix

1 – box powdered sugar

8 – oz cream cheese

1 – stick oleo

1 tsp vanilla

Spray bottom of 10x14 pan.  Spread coconut & pecans on bottom of pan.  Mix cake as directed and add vanilla.  Pour into cake pan.  Beat powdered sugar, oleo & cream cheese until creamy.  Use teaspoon and drop mixture over top of cake mix.  Bake at 350 for 35-40 minutes.

*hugz n blessings*

Elizabeth

PPPPPPPPeachy Pound Cake!

Peach Pound Cake

This is one of my favorite summer recipes.  I found it years ago and have been "tweaking" it since.  Stop by your local farmer's market or for those of you who are lucky enough to have a peach tree on site, and get some fresh peaches.  You only need 2 cups worth but I always add in a bit more (like a half cup or so) just to make it extra peeeeeeeachy! 

Cake Ingredients
3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butter or margarine
2 cups sugar
6 eggs
2 tsp either apricot or peach nectar
1/2 cup sour cream
2 cups (remember you can add a few more if you like) diced fresh or frozen peaches

Glaze Ingredients
1 cup confectioners' sugar
2 Tbsp sour cream at room temp
2 Tbsp apricot or peach nectar

Preparation

1. Preheat oven to 350 degrees F.  Grease and flour a Bundt pan.  (I use Baker's Joy-makes life so much easier).  
2. Combine flour, baking soda and salt; mix thoroughly.
3. In a separate large bowl, cream butter and sugar until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Add the nectar and mix thoroughly.
4. Beginning with the flour mixture, add alternately with the sour cream to the egg mixture.  Gently fold in the peaches.
5. Pour the batter into a Bundt pan and distribute evenly.  Bake about 1 hour or until toothpick inserted in the center comes out clean.  Cool in pan for 5 minutes.  Invert onto a cake dish and let cool another 10 minutes, then add the glazing.
6. For the glaze, beat confectioners' sugar, cream cheese, and apricot or peach nectar until smooth.  Drizzle over the top of the peach pound cake.  

Best served at room temperature.
Yield 12-16 servings.

Lemon Poppy Seed Cake



Cake:

2 1/2 cups all purpose flour

1/2 TBSP baking powder

3/4 tsp salt

1/2 tsp baking soda

1/3 cup poppy seeds

1 TBSP butter, room temp

1 1/2 cups sugar

5 large eggs

2 tsp lemon juice

3/4 cup sour cream, room temperature

Lemon Glaze:

1/2 cup sugar

1/2 cup lemon juice

Preheat the oven to 350 degrees.  Grease and flour a bundt pan and set aside.

Sift the flour and all dry ingredients together in a bowl.  Add the poppy seeds and zest, stirring to combine well.  Set aside. 

Cream the butter and sugar in another bowl until very flourry.  Add the eggs, one at a time.  Beat well after each one.  Beat in the lemon juice.  Spoon in the flour mixture and mix until smooth.  Poor batter into prepared bundt pan and bake for 1 hour.  Cool in the pan on a wire rack for about 20 minutes then remove.

Prepare the glaze by combining the sugar and lemon juice in a small saucepan.  Beat until sugar dissolves and mixture comes to a boil.  Remove from heat.  Pour half of the boiling syrup evenly over the cake while it is still hot.  Brush the remaining syrup onto the sides.  Allow to cool completely and serve at room temperature.  Serves 12.