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Maple Applesauce Cake
This cake is sweetened with pancake table maple syrup; Mrs. Butterworth's is the brand that is used.

3 1/3 c flour 3/4 c pecans, chopped
1 1/2 t baking soda 3/4 c raisins
1 1/2 t cinnamon 3/4 c butter
3/4 t salt 1 1/2 c pancake maple syrup
3/4 t nutmeg 2 eggs
1/4 t cloves 1 1/2 t vanilla
  1 1/2 c applesauce

Preheat oven to 325°F. Grease bottom of 9" tube pan.

Sift the dry ingredients in a bowl. Put pecans and raisins in a small bowl and toss with about 2 large spoonfuls of flour mixture to separate and to coat. In large mixing bowl, cream butter well. Gradually add in the pancake syrup, making it very light. Beat in the eggs and vanilla. Alternately add in the flour mixture and the applesauce. Stir in the floured nuts and raisins. Pour into prepared pan and bake for about 1 hour, or until cake tests clean. Cool on rack for 15 minutes in pan before turning out.

Source 35.

Angel Food Cake
This classic recipe requires inverting in the pan to cool. If the cake pan has no supports around edges, invert over a bottle to cool. If you have an angel food cake pan with a removable bottom, this is the easiest to remove when the cake is cooled.

1 c cake flour 1 1/2 t vanilla
1 1/2 c sugar, divided 1 1/2 t cream of tartar
12 large egg white, room temperature 1/2 t salt

Preheat oven to 375°F. 10" angel food cake pan ungreased and perfectly cleaned.

Sift cake flour with 3/4 cup of the sugar three times. In large bowl, beat whites until foamy, about 3 minutes on medium-low speed. Add in vanilla, cream of tartar and salt and increase speed to medium. Gradually add in the rest of the sugar about a tablespoon at a time, until all the sugar is incorporated. Continue beating for another 3 to 5 minutes until the whites hold firm peaks. The whites should be firm, but do not overbeat. Sift 1/3 of the flour mixture over the whites and carefully fold in. Repeat 2 more times with remaining flour, until just blended. Make sure the flour is incorporated, but do not over mix. Gently turn batter into prepared pan and gently run a knife through batter to remove any large air pockets that may have been caught. Bake for about 40 to 45 minutes, or until the cake springs back when pressed. Invert immediately to cool. Cool completely before loosening sides and bottom of cake pan.

Source 9.

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