Recipezaar: Fillings & Frostings,Fruit recipes

Pecan Caramel Cake

Mon, 10 Sep 2007 15:34:58 -0400

From Family Circle magazine. Add about 2 hours for standing and refrigeration time. -- posted by Vino Girl

White Chocolate Cake With Strawberry Filling

Tue, 11 Sep 2007 20:26:12 -0400

From Paula Deen's Holiday Baking (2007). Time does not include cooling time. -- posted by Sharlene~W

Inside out Lemon Cake With Lemon Glaze

Tue, 11 Sep 2007 22:51:30 -0400

This is an Oops! recipe. I forgot the half of the sugar in a cake and this is what resulted. It is moist,delicious after cooling or refrigerated. Will keep for a long time.(if you have to take to a pot luck, otherwise it will be gobbled up) -- posted by Montana Heart Song

Browned-Butter Glaze

Fri, 12 Oct 2007 01:29:06 -0400

Use this old-fashioned glaze for a lovely nutty flavor with a touch of lemon. Incredibly quick and simple! Goes great on pound cake or anywhere else. From Country Living -- posted by Tee Lee

Deceptively Delicious Blueberry Cheesecake Cupcakes

Tue, 16 Oct 2007 22:54:22 -0400

These are from Jessica Seinfeld's book. I have not tried these yet, but they are next on my list. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate. -- posted by gourmetmomma

Easy Peanut Butter Sauce (Ice Cream Topping)

Fri, 19 Oct 2007 01:20:52 -0400

Yummy on ice cream or whatever you like! -- posted by Karen=^..^=

Cranberry Bread Pudding With Caramel Ice Cream

Mon, 29 Oct 2007 20:53:45 -0400

This is a very easy to make recipe and is an excellent dessert after a hearty meal at Thanksgiving or Christmas. You can also use a warmed caramel sauce purchased in your local stores. -- posted by William (Uncle Bill) Anatooskin

Pineapple Cake With Cream Cheese Frosting

Thu, 22 Nov 2007 00:48:00 -0500

A not-too-sweet cake that is very moist, and a cream cheese frosting that beats any there is! -- posted by Missy Hughes

Chunky Apple Cake With Browned Butter Frosting

Tue, 27 Nov 2007 19:20:21 -0500

This is a delicious moist cake! -- posted by RecipeNut

Celebration Cupcakes With Citrus Frosting

Sun, 09 Dec 2007 02:09:41 -0500

From Alan's Kitchen. -- posted by Redsie

Praline Bundt Cake

Sun, 09 Dec 2007 03:14:36 -0500

Saw this in the December 2007 Southern Living magazine and wanted to post it before I forgot which issue I saw it in. NOTE: Make sugar pecans ahead of time. -- posted by Kathy in Fla

Think Pink Cherry Cupcakes

Tue, 11 Dec 2007 17:29:29 -0500

These cupcakes are pink and full of flavor. -- posted by moonpoodle

The National Trust Heritage Lemon Curd: Crock Pot or Traditional

Tue, 01 Jan 2008 22:55:03 -0500

A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!) -- posted by French Tart

Tangerine Cupcakes

Fri, 04 Jan 2008 17:18:21 -0500

I found this on the CBC website one day..it sounds like it would be great for springtime or a birthday party instead of a cake.. -- posted by Meli-lynne

Cinnamon & Spice Cake Frosting

Tue, 15 Jan 2008 13:53:52 -0500

Very quick and easy way to prepare a fruit dip when wanting to serve it for dessert. I also use this to "frost" a spice cake as it makes a very light and tasty topping without all the sweet. -- posted by HokiesLady

Carrot Cake With Toasted Coconut Cream Cheese Frosting

Tue, 22 Jan 2008 01:13:19 -0500

From Cooking Light, January/February 2008. (Dessert Category Reader Recipe by Christine Dohlmar) -- posted by Vino Girl

Grapefruit Frosting

Fri, 01 Feb 2008 00:47:01 -0500

From Oxmore House. They pair it with a grapefruit cake, but I think it would be just as good on plain white cupcakes. Tinted pink, of course! -- posted by dicentra

Lemon and Cream Cheese Frosting

Tue, 05 Feb 2008 17:07:08 -0500

I served this on white cupcakes for a baby shower in the spring. It was a refreshing change from heavy buttercream cake frosting. I will usually double this recipe. -- posted by Jenny Frenny

Chocolate Amaretti Heartbreakers

Tue, 05 Feb 2008 17:31:02 -0500

"These are really waffled cakesmoist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. Theyre delicious as is with just a sprinkling of confectioners sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge sauce." After that, there is no more to be said. Adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001). Source: Williams-Sonoma, January 20, 2008. -- posted by Manami

Ginger-Lemon Cupcakes

Wed, 13 Feb 2008 17:46:18 -0500

From Milk Website. -- posted by Redsie

Lemon Gem Cupcakes

Wed, 20 Feb 2008 01:46:13 -0500

These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine! -- posted by Kozmic Blues

Strawberry Shortcake

Sun, 02 Mar 2008 20:52:20 -0500

An outstanding traditional dessert! -- posted by Alan in SW Florida

Strawberry Compote

Mon, 10 Mar 2008 23:04:13 -0400

this is a really great topping for cheesecakes, cakes, desserts etc. i use it to put on top of French toast. YUM!! :D i came about this recipe when i had to do a breakfast assignment for school -- posted by JacJac!

Biscotti Chocolate 3 Layer Cake

Thu, 13 Mar 2008 14:16:52 -0400

Chocolate lovers delight. YUM! Faretti biscotti liqueur is what I used in this chocolate layer cake and the ganache. This liqueur is excellent with hints of citrus, nuts, and fennel. With Marcona Spanish almond that are salted. Salt and Chocolate complement each other nicely. -- posted by ~Rita~

Fresh Tangerine Cake

Fri, 21 Mar 2008 19:02:49 -0400

I got this recipe out of the Paula Deen magazine, March/April 2008 issue. Made it for myself for my birthday, and everyone REALLY loved it. It is a dense, extremely moist cake. It didn't last long at all when I broke it out. For me, I would say it could stand a bit more tangerine flavor, but it was quite good. I wonder if adding orange extract to the batter would make a difference? Maybe next time. . . I also think you could substitute any other kind of citrus, equal amounts, with the same delicious results. -- posted by Battle in Seattle

Strawberry Ribbon Cake

Thu, 03 Apr 2008 16:04:36 -0400

This recipe came out of my mom's first cookbook, a Family Circle cookbook she bought as a newlywed in 1972. She's been making this wonderful cake ever since. She baked it for my last birthday, and I must say it's still my favorite cake! -- posted by Velouria

Eccles Cakes

Tue, 06 May 2008 23:13:02 -0400

A totally delicious and traditional british cake - 1793 James Birchs shop on the corner of Vicarage Road in Eccles began selling small, flat, raisin-filled cakes. They sold, quite literally, like hot cakes! This is my Grandmothers recipe, which compared to the original holds a more varied dried fruit. Best to double the recipe as you will never have enough to satisfy everyone -- posted by JoyfulCook

Berry Ricotta Cheesecake

Sun, 18 May 2008 03:23:49 -0400

A healthier alternative to the usual sugar and fat laden cheesecake. -- posted by Chef #841969

Orange Crunch Icing

Thu, 05 Jun 2008 17:44:19 -0400

Although this icing can add a nice touch to any chocolate or vanilla cake, it is especially suited for topping the recipe #307692 posted here on Zaar. This recipe comes from The Complete Baking Cookbook (2007). -- posted by Sydney Mike

Coconut Cupcakes With Cream Cheese Icing

Thu, 05 Jun 2008 20:07:01 -0400

By The Canadian Living Test Kitchen These delicious cupcakes serve as the tempting dessert in the April 2006 issue of Canadian Living Magazine. -- posted by evelyn/athens

Lime Glaze

Sun, 29 Jun 2008 20:01:57 -0400

The winner of Top Chef Chicago made this glaze to go over a ricotta pound cake. I put it over my own pound cake recipe and served it with grilled pineapple. It was wonderful. After tasting it, I think it would be a great glaze to go over fresh fruit. -- posted by Kathy!!

Banana Frosting

Wed, 02 Jul 2008 02:34:13 -0400

very sweet, light banana flavor -- posted by Cuistot

Scrumptious Strawberry Icing

Mon, 07 Jul 2008 02:16:38 -0400

The perfect frosting topping to Scrumptious Strawberry Cake. -- posted by Teen Baker

Weight Watchers Orange Gelatin With Fluffy Frosting

Tue, 15 Jul 2008 15:57:58 -0400

I found this recipe in the July/August 2008 issue of Weight Watchers magazine. It is their "recipe makeover" recipe. Points value = 4 for 3/4 cup. -- posted by senseicheryl

Prune and Nut Cake Filling

Thu, 31 Jul 2008 03:21:20 -0400

A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Scrumptious Strawberry Lemonade Cupcakes

Tue, 19 Aug 2008 01:50:40 -0400

This cupcake is impressive! -- posted by MaMa's Apprentice

Date Filling for Hamentaschen

Thu, 04 Sep 2008 13:44:37 -0400

I can't always find date filling at the market. So I am posting this in case I ever need a recipe for it. Recipe from food down under. Filling should be refrigerated, and you may freeze it as well. -- posted by Sue L

Aunt Faye's Apple Cake

Mon, 22 Sep 2008 00:57:10 -0400

Every year for our Christmas gift, my namesake Aunt Faye made her apple cake for me, and my two sisters -- It is a special honor to share Aunt Fayes Apple Cake recipe with my Zaar friends. -- posted by Kerfuffle-Upon-Wincle

German Chocolate Cake Topping - King Arthur Flour

Mon, 22 Sep 2008 02:10:51 -0400

This was in a magazine that I received in the mail from King Arthur Flour. -- posted by senseicheryl

Carrot Cake

Mon, 22 Sep 2008 15:42:01 -0400

This egg free carrot cake recipe from Wailana is simple and tasty. Please try! -- posted by Chef #948542

Cream Cheese Pineapple Pudding/Frosting

Tue, 23 Sep 2008 14:32:30 -0400

I have been making this since my son, Jeremy was small, twenty-five years now. He did bring the cake out of the refrigerator one time, the cake being "top heavy" landed upside down on the floor. Now he knows when mom say's she is making "pineapple upside down cake", he knows what I'm making! I also made it for my Dad's 4th of July birthday party, everyone loved it! You can also make it as a pudding, and put in individual serving dishes, for about 8 -10 people. It's that good! -- posted by grammabobbie

Chocolate Roulade With Mascarpone Filling

Sat, 18 Oct 2008 00:36:17 -0400

We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent! -- posted by Manami

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

Pumpkin Pound Cake With a Cream Cheese Glaze and Toasted Walnuts

Wed, 22 Oct 2008 19:41:56 -0400

Tired of the traditional pumpkin pie? In my home this delicious alternative is always a hit. It's a moist and a delicious pound cake with the autumn flavors of pumpkin, cinnamon and nutmeg. Great for Thanksgiving or any other fall or winter holiday gathering. Yummy as is, but for a real treat drizzle cream cheese glaze over the top and serve with a steaming cup of dark roasted coffee or a mug of mulled cidar - It's Heaven in your mouth! -- posted by Feast Your Eyes!

Hazelnut Crunch Cake With Mascarpone and Chocolate

Sun, 26 Oct 2008 16:49:12 -0400

Giada De Laurentis' use of a "box cake" is exquisite! I normally don't like to use a "box cake" for an important evening but . . . . .! It is delicious and we loved it! Creamy and not too sweet. Of course, the combination of chocolate and hazelnuts is awesome! The Food Network.10/23/2008 -- posted by Manami

Lemon Coconut Cupcakes

Mon, 27 Oct 2008 18:42:30 -0400

My three favorite things - lemon, coconut... and cupcakes!! ;) From Canadian Living magazine. -- posted by Redsie

Fluted Chocolate Maraschino Cherry Cake

Tue, 28 Oct 2008 00:48:15 -0400

Source: Hershey's Website -- posted by Mom2Rose

Easy-As-Autumn Apple Strudel

Thu, 06 Nov 2008 23:55:14 -0500

With home-grown apples from our trees out back, this is a great addition to the Saturday breakfast menu and the church coffee hour on Sunday morning! From the reverse-side of the October calendar page hanging in the office copy room. -- posted by Debber

Creamy Cashew Icing (Raw Foods)

Sun, 23 Nov 2008 20:02:54 -0500

I found this in the newsletter from my local health food store. They got it from goneraw.com and say it goes well with Recipe #339136 . -- posted by mliss29

Pineapple Pudding Cake Cake Mix Cake

Wed, 03 Dec 2008 23:00:26 -0500

from darlene kossman old recipe really easy cake -- posted by Dienia B.

Harvest Cake With Cider-Cinnamon Cream Cheese Frosting

Tue, 23 Dec 2008 01:31:46 -0500

This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008). -- posted by blucoat

Sour Lemon Cake

Tue, 30 Dec 2008 21:19:21 -0500

I like this recipe because it is soft and creamy. But I found it in a book. -- posted by Chef #960550

Carrot -Pineapple Cake With Cream Cheese Frosting

Tue, 06 Jan 2009 00:07:24 -0500

from darlene kossman its an old mazola cake recipe so its moist -- posted by Dienia B.

Apple Frosting

Tue, 13 Jan 2009 20:08:55 -0500

From Aunt Phyl's recipe box. Try something different! -- posted by Chef #906207 - Carol Westfall

Chocolate Peanut Butter and Banana Cake

Wed, 14 Jan 2009 23:20:09 -0500

From "Cake Mix Magic." Uses a devil's food cake mix (a nice change from the yellow cake mix seen in other recipes for similar cakes). Basically, a chocolate banana cake with chocolate peanut butter glaze. Yum. The author notes that chunky peanut butter can be used for the glaze if desired but will not produce a smooth satiny glaze. Prep time is an estimate. -- posted by the_cookie_lady

Festive English Trifle

Sun, 18 Jan 2009 01:58:45 -0500

From Diana's Desserts Special Equipment: You will need a 2 1/2 quart (litre) trifle bowl or other flat-bottomed clear glass bowl. -- posted by cismith

Peaches 'n Cream Cake

Tue, 20 Jan 2009 17:02:24 -0500

From "Cake Mix Magic." This recipe uses canned peaches that are later pureed to give peachy flavor to both the cake and the peach cream cheese frosting. I think you could probably use peach baby food if you didn't want to have to puree the peaches. -- posted by the_cookie_lady

Strawberry Topping for Angel Food Cake

Mon, 26 Jan 2009 14:51:48 -0500

This is my favorite dessert for my birthday. It is so refreshing. -- posted by Family Favorites

Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner

Tue, 27 Jan 2009 18:45:41 -0500

Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Recipe #324804). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint. -- posted by KateL

White Chocolate Coconut Hazelnut Frosting

Sat, 31 Jan 2009 02:03:02 -0500

From "Cake Mix Magic." This is a very interesting combination of flavors that I can't wait to try out. This frosting is recommended for white, spice, or chocolate cakes. You can choose to replace the hazlenuts with pecans or almonds for another interesting variation. -- posted by the_cookie_lady

Mandarin Orange Cake With Frosting

Wed, 04 Feb 2009 18:19:01 -0500

This recipe came from an Evergreen Bank Cookbook. This is a great light dessert. It tastes like summer or spring to me. It is a great kid pleaser as well. I bet these would make great cupcakes too. -- posted by Ceezie

Grapefruit Cupcakes With Chai Icing

Wed, 04 Feb 2009 23:47:22 -0500

I haven't tried this healthy (for a cupcake) recipe yet but I thought it sounded like an intriguing combination. It's from Chef Jennifer Iserloh, the "Skinny Chef". Apparently, the grapefruit lends a tender and moist texture but not a strong grapefruit flavour. Let me know what you think! -- posted by blucoat

Buttermilk Cake With Strawberries

Fri, 20 Feb 2009 11:17:56 -0500

Mascarpone (Italian cream cheese) is blended with drained nonfat yogurt for a smooth, creamy cake filling. From Eating Well. -- posted by Sweet Jezebel

Fluffernutter Cupcakes

Mon, 02 Mar 2009 17:47:37 -0500

Found this recipe at foodandwine.com and it put a smile on my face. -- posted by Sweet Jezebel

Toasted Coconut Cake (Bobby Flay)

Thu, 05 Mar 2009 16:24:56 -0500

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity. -- posted by evelyn/athens

Lemon Cupcakes With Lemon Cream Cheese Frosting

Thu, 12 Mar 2009 14:11:51 -0400

I've been on a lemon and lime kick lately! Maybe it's related to being pregnant, or that lemons remind me of Spring! Either way these cupcakes are DELICIOUS! Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it! Found on countryhome.com -- posted by kittycatmom

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Orange Glaze - Anne of Green Gables

Wed, 25 Mar 2009 12:00:23 -0400

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. -- posted by Diana #2

Lemon Cream Cheese Icing

Thu, 02 Apr 2009 00:50:25 -0400

Delicious drizzled over pound cake or carrot cake. -- posted by swissms

Blue Ribbon Banana Cake With Creamy Nut Filling

Thu, 09 Apr 2009 20:14:30 -0400

From Farm Journal, July 1969. Darlene Kossman had this recipe -- posted by Dienia B.

Egg-Free Triple Layer Coconut Cake

Thu, 23 Apr 2009 15:34:50 -0400

This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled. -- posted by MarthaStewartWanabe

Lemon Curd

Fri, 24 Apr 2009 16:41:12 -0400

This recipe comes from the 2001 cookbook, Luscious Lemon Desserts. -- posted by Sydney Mike

Broiled on Peanut Butter Topping for Cakes & Brownies

Mon, 27 Apr 2009 00:39:35 -0400

This quick, easy topping will go over big with all the peanut butter lovers in your family. It's perfect on all flavors of cake but it's especially good on chocolate cake, cupcakes and brownies. This makes enough to top one 9" round or square cake or 12 cupcakes. It doubles nicely for a 13x9 cake. This can also be used as a filling between layers with or without the broiling step. It's a hit no matter what you do with it. -- posted by Realtor by day, Chef by night

Pink Lamingtons

Sat, 09 May 2009 00:48:56 -0400

Entered for safe-keeping for ZWT. From Marie Claire. This is the most popular Australian snack, a sure winner at a bake sale. And is it easy! The more traditional Lamingtons have cocoa, but dare to be different. If using cornmeal, pulverize it in a food processor to get a fine flour texture. Preparation time includes 8-hours sitting time. -- posted by KateL

Makeover Strawberry Cake

Sat, 09 May 2009 12:22:37 -0400

This recipe utilizes a cake mix to make a quick easy dessert. It's called a makeover strawberry cake because the recipe was changed to lower the fat and cholesterol. The icing has less sugar and butter and the cake uses less oil. I must confess that I just threw in 4 whole eggs, but I don't think you'd miss the yolks. I also used regular strawberry gelatin instead of sugar-free and fresh strawberries instead of frozen. Recipe from Taste of Home Healthy Cooking June/July 2009. Yummy! -- posted by AmyZoe

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Skillet Apple Cake With Caramel Frosting

Mon, 11 May 2009 17:42:58 -0400

From The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne. "With its rich caramel frosting, this cake has the flavour of caramel apples. It's so easy to prepare; everything is mixed together in one bowl, then baked, frosted and served in the cast iron skillet." This cake stays moist for a few days, even in our dry climate. The frosting is delicious! -- posted by Lille

Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

Thu, 28 May 2009 23:26:30 -0400

Entered for safe-keeping. From Super Food Ideas, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert. -- posted by KateL

German Apple Cake

Fri, 29 May 2009 23:15:43 -0400

Chock-full of grated apples and chopped walnuts, this is a wonderfully dense and moist cake.It is especially delicious at the height of apple season, however, it is so tasty that I'm sure that you'll want to make it year round. -- posted by Alan in SW Florida

Be Mine Buttermilk Cake With Chambord Truffle Cream

Sun, 31 May 2009 19:51:39 -0400

A heart-shaped layer cake filled with Chambord truffle cream and topped with a chocolate glaze and raspberries. Bon Appetit, February 1993. Creme de Cassis can be substituted for the Chambord. -- posted by swissms

Blueberry Whoopie Pies

Sat, 20 Jun 2009 01:19:08 -0400

I have several cookie recipes posted that incorporate blueberry's. This is one I found in a Good Housekeeping magazine. I like the addition of spices to the cookie part. -- posted by CoffeeB

German Chocolate Cake Frosting

Wed, 24 Jun 2009 10:23:05 -0400

With how easy and delicous this recipe is, there is no excuses for anyone to rely on canned German Chocolate frosting anymore. This recipe is tried and true courtesy of my favorite cook...my mom. My husband loves German chocolate cake, and this frosting is what makes it. Once again, I hope you enjoy this as much as we do. -- posted by Johnsdeere

Magnolia Bakery's Lemon Curd Filling

Sat, 25 Jul 2009 03:01:53 -0400

This is a very tart, lemony and sweet curd. The directions given in the Magnolia Bakery Cookbook which I recently bought, gives very shallow directions with just enough information to make the recipe. It was my first time making custard/curd and it was surprisingly good. I hope you like it. Note: it is called a filling because it can be used as a cake filling but it is also wonderful on toast or scones for a sweet breakfast or teatime treat. This recipe yields 3 1/2 cups or enough filling for 1 two or three layer 9-inch cake. -- posted by Baking Latina Girl

Great Apple Brunch Cake

Thu, 27 Aug 2009 02:31:53 -0400

From the RT Area Women's Club. Cooling time not included in prep time. Submitted by Pat Romans -- posted by Recipe Junkie

Amaretto Cream Cake

Tue, 08 Sep 2009 11:24:08 -0400

Recipe is from razzledazzlerecipes.com and starts with prepackaged yellow cake mix with Amaretto, apricots and cream cheese. -- posted by Sweet Jezebel

Black Forest Cake (Fancy)

Wed, 16 Sep 2009 13:51:14 -0400

Chocolate Cake with Cherry Topping -- posted by Chef #1384818

Orange Almond Cream Whoopie Pies

Fri, 02 Oct 2009 17:16:21 -0400

A new twist on an old recipe. -- posted by gailanng

Sour Cream Toffee Fudge Cake

Mon, 05 Oct 2009 16:41:39 -0400

Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it. -- posted by Manami

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Pumpkin Cake

Mon, 16 Nov 2009 01:29:39 -0500

A wonderful addition to your holiday dessert table! -- posted by Alan in SW Florida

Banana Frosting

Tue, 17 Nov 2009 17:57:19 -0500

From an old Panguitch, UT Relief Society recipe book. I've not made this yet, but it looks good. Sharing for my future reference. Prep and cooking time is a guess at this point. As is servings. -- posted by xochitl angulo

Louise Read's Coffee-Crunch Cake

Sun, 22 Nov 2009 18:30:39 -0500

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! :) -- posted by Manami

Mississippi Fudge Torte

Thu, 03 Dec 2009 09:53:14 -0500

This is on the menu for an evening dinner for the Doctors' - these are planned well in advance and I am sure this will be wonderful. Trials & tests start after Thanksgiving. Godiva.com Didn't account for chilling or cooling times. -- posted by Manami

Banana-Nutmeg Cream Cake

Sat, 02 Jan 2010 10:44:57 -0500

This cake is a great way to use up over-ripe bananas. It will become more moist and flavorful the longer it chills. It makes use of a yummy whipped cream based frosting! -- posted by breezermom

Bittersweet Chocolate Orange Poppy-Seed Layer Cake

Sat, 02 Jan 2010 17:43:47 -0500

From the Rose Room at the Sheraton Tacoma Hotel. Published in Gourmet magazine, November 1992. -- posted by swissms

Rab Torte (Rapska Torta)

Tue, 19 Jan 2010 17:31:56 -0500

It is believed that Rab Torte was served for the first time in 1177. when Pope Alexander III, escorted by his ten galleys, was overtaken by a storm as he was crossing the Adriatic, and took cover under the cliffs and in the harbors of Croatian island Rab (and town), and thus by a quirk of fate arrived in Rab just after the renovation of the Cathedral of the Assumption, which he consecrated on the occasion. In order to enhance this unexpected ceremony and to express their respect, nuns of the Benedict order served him cake on the host Rab cake. The original recipe for the first Rab cake is kept in the archives of the Benedictine abbey of St. Andrew on the southern coast of island Rab. I am posting the recipe of madam Dunja from Vilma Patisserie from town Rab. -- posted by nitko

Raspberry Crumb Cake

Thu, 04 Feb 2010 09:50:33 -0500

this is perfect for a brunch or tea party-very delicate and loaded with flavor. -- posted by RoseofSharon

Lemon Glaze for Scones, Cookies - Biscuits and Cakes

Fri, 05 Feb 2010 21:27:06 -0500

This is a simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! From my mother. -- posted by BecR

Orange Glaze

Sat, 06 Feb 2010 23:45:47 -0500

This is another excellent recipe from Diana Rattray. The glaze has a nice consistency due to the cornstarch included and its citrus taste is very good in any cake or cupcakes. Enjoy. -- posted by pinky kookie