Conference turris::cooks

I am looking for a recipe for molasses cake.  My husband's grandma use
to make them all the time,but no one kept the recipe. Can someone out
there help.
thanks

    		  FUNNEL CAKES
    		(DRECHTER KUCHE)
    
    3 eggs		3 to 4 cups flour
    2 cups milk		1/2 tsp salt
    1/4 cup sugar	2 tbsp. baking powder
    
    Beat eggs and add sugar and milk.  Sift half
    the flour, salt and baking powder together
    and add to milk and egg mixture.  Beat the 
    batter smooth and add only as much more flour
    as needed.  Batter should be thin enough to
    run thru a funnel.  Drop from funnel into deep,
    hot fat (375-f).   Spirals and endless intricate
    shapes can be made by swirling and criss-crossing
    while controlling the funnel spout with a finger.
    Serve hot with molasses,honey, tart jelly, jam or
    sprinkle with powdered sugar.  

    I received as a gift an Amaretto cake. It came from 
    Gourmet Cakes of Philadelphia. I called the 800 number
    and found that the price of the 1 lb cake was 21.00.
    
    Does anyone have a receipe for this sinful cake? It
    was like a very moist pound cake with a chocolate (slight)
    overtone with of course the taste of amaretto. The list
    of ingreds. was cakeflour,butter,cream,ground hazelnuts,
    amaretto, natural spices and flavoring.
    
    This is without a doubt the best cake I have ever eaten
    and I would like to duplicate it. I am not good at
    baking desserts so I hope some noter has discovered this
    and has a receipe.
    
    I know it probably has a ton of calories but ah was it good.
    I am almost sorry that I invited friends when I opened it.
    

              
                  Amaretto Cream Cheese Pie
    
    2 8oz. cream cheese, softened
    2 eggs
    2/3 cup sugar
    1/4 cup Amaretto W/ 2 tsp. instant coffee in it
    1 tsp. vanilla
    
    Method:  Blend first 3 ingredients in a bowl, then beat
    on medium for 2 minutes.  Add the Amareeto/coffee mixture 
    a little at a time, continuing to beat.  Add vanilla and beat 
    1/2 minute longer.  Pour into crust and bake 35 minutes @ 275.
    Refrigertae at least 4 hours before serving.
    
    
    Crust:  
    1 cube butter, melted
    1/2 cup walnuts, chopped
    1 cup flour
    1/4 cup brown sugar
    
    Combine all and press into pie shell.  Bake @350 for
    7 minutes.
    
    
    
    Tammy Ditman

    Although I don't have your Amaretto Chocolate Cake recipe, here
    is a recipe for another amaretto cake.  It is very rich - like a
    pound cake.  Enjoy!
                            Amaretto Custard Cake
                            ---------------------
    1 pkg. (18-1/2 oz.) yellow cake mix
    1 pkg. (3 oz) instant custard mix
    2 eggs
    1-1/4 cups milk
    1/4 cup Amaretto
    1/4 tsp. nutmeg
    
    Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan.
    Beat all ingredients in large bowl on low speed, scraping bowl
    constantly, 1 minute. Beat on medium speed, scraping occasionally,
    two minutes. Pour into pan.  Bake until done, 40-45 minutes.
    Cool 15 minutes; remove from pan.  Drizzle with the following
    glaze:
    
      GLAZE:  1-1/2 cups powdered (confectioners) sugar
              2 tablespoons milk or light cream
              2 tablespoons Amaretto
              dash of nutmeg
              dash of salt
    
      Mix all glaze ingredients until glaze is smooth and of drizzling
      consistency.
    

<    I _hope_ this isnt out in the file all ready - no time to browse.>

    JACK DANIELS - (1847-1911) from Lynchburg, Tenn. (pop. 361)    

    	A rich mellow seductive chocolate/whiskey cake.
    Store in airtight container at room temp. Cake is very rich. needs
    no icing . Serve w/whipped cream or vanilla ice cream. Good if served
    warm straight from oven.

        If this violates corporate policy- sorry - substitute water with
    flavouring (aarrgh !).

    -------------------------------------------------------------
	t = teaspoon: T = Tablespoon
    1 1/2 cups water		1/2 cup JACK DANIEL's Tenessee whisky
    1 T instant coffee		2 1/2 sticks unsalted butter        
    1 Cup unsweetened cocoa powder
    2 Cups sugar		2 eggs
    2 cups flour		2 t baking powder
    1/8 t salt			1 cup coarsley chopped pecans
    2 T Jack Daniels.
    for serving: gobs of whipped cream or vanilla ice cream.    

    -------------------------------------------------------------
    Pre-Heat oven to 375 degrees.
    In large sauepan, heat and stir in the water, 1/2 cup of whisky,
    coffee, butter and cocoa until the butter melts.
    Remove from heat, beat in sugar. 
    Cool slightly and whisk in the eggs, blending thoroughly.
    In a bowl, stir together the flour, baking powder, salt using a
    whisk to blend completely.
    Beat into the chocolate mixture until incorporated.
    Stir in the pecans.
    

    Turn into a greased and floured 9" tube pan 
    Smooth the top of the batter with the spatula.
    
    <<< lick the spatula and bowl clean ! :-)   >>>

    Bake cake in the middle of preheated oven at 375 degrees for
    60-75 minutes, until cake tester/skewer comes out clean.
    Immediately sprinkle with the 2 tablespoons of whisky. Let cool
    on a rack and then remove from pan.

    -- enjoy !

        ____  ____  ____  ____	
	 /   /__   /__   /__	
     ___/   /___  /     /       			:-)
    

	Another favorite....



			Mom Maxham's Cherry Nut Cake

	1/3 Cup Butter			1 3/4 Cup Flour
	1   Cup Sugar			2 1/2 tsp Baking Powder
	1/4 Cup juice from		3     Egg Whites
	    Maraschino cherries		  1/3 tsp Almond Extract
	1/2 Cup Milk			  2/3 tsp vanilla
	1/4 Cup Maraschino                1/4 Cup Chopped nuts
	    cherries (cut fine)



	Cream butter and sugar.  Add milk and cherry juice, then flour
	and baking powder sifted together.  When adding last of flour,
	sprinkle nuts and cherries over top.  Beat until thoroughly
	mixed.  Fold in stiffly beaten egg whites, and flavorings.

	Use a 9" X 9" greased and floured pan.  
	Bake ar 350 degrees (F) for 35-40 minutes.

	This is always made for the Maxham Reunions as most everyone 
	wants a piece of Aunt Rosina's Cherry Nut Cake.

    This recipe is very easy and always comes out good.
    
    4-6 sliced apples
    1 cup oil
    2 tsp cinnamon
    4 eggs
    5 TBLSP sugar
    1/3 cup orange juice
    3 cups flour
    2 cups sugar
    2 1/2 tsp vanilla
    1 TBLSP baking powder
    
         Combine apple slices, cinnamon and 5 TBLSPs sugar. Set aside.
    Preheat oven to 350. Grease and flour 10'' tube pan. In large bowl
    combine remaining ingredients at med speed until thick.
    
       Pour a small amount of batter into pan. Place a layer of apples
    on top of batter. Continue to layer batter and apples, finishing
    with a layer of batter on top. Bake for 1-1 1/2 hrs.
    

    			RICOTTA CAKE
    			------------
    
       - Preheat Oven to 375 degrees F.
       - Butter a 10 inch spring-form pan.
       - Dust pan with flour, fine crumbs,
    	 or ground almonds.
    
    
    Ingredients:  4 large eggs, seperated
    		  2 lbs. (4 cups) ricotta cheese
    		  3/4 cup sugar
    		  1/3 cup unlbeached white flour
    		  1 tsp. vanilla extract
    		  1/4 tsp. almond extract
    		  dash of salt
    		  1/2 tsp. lemon rind
    		  1/2 tsp. orange rind
    
    Directions:
    
    1.  Beat eggs whites until stiff.
    2.  Without cleaning beaters, beat together (in a seperate bowl)
    	ricotta cheese, egg yolks, sugar and flour.  Beat well.
    3.  Stir in extracts, salt, and citrus rinds.
    4.  Gently fold in the beaten egg whites.  Transfer to spring-form
        pan.
    5.  Bake for 50 minutes, then turn oven off, open the oven door,
        and leave the cake in there for another 15 minutes.  Cool
        completely before serving.  Best if served chilled.
    

    
    Yes.  Springform pan is the kind that the sides come off.  
    I've never used a cake pan, but have used a pie plate ( 9" )
    instead of springform.  Worked just as well.

    
    Pardone bitte, but what is meant by "fold in egg whites?"  I've
    seen the phrase "gently fold in" or "fold in" several times
    in recipes mentioned here.  How to do?
    
    a little technique ignorance...
    
    sherm

You take a large scoop of eggwhites and set them on top of what you are 
folding them into.  Then, with a rubber spatula, you gently go down to the 
bottom of the bowl, lift some of the mix up, and fold it over onto the 
eggwhites.  Repeat this until the stuff is just mixed, there will be some 
pockets of just eggwhite, or just batter, but it should be mostly mixed.

The object is to gently mix the 2 so that the egg whites stay fluffy, and 
don't flatten out.

						     
							- JP

    And turn the bowl a quarter turn each time.  It's more of a
    dig down, scoop up, lay over, turn sequence instead of stirring
    around and around.  That stretches out the mixture and causes the
    egg whites to lose the air that you spent all that time beating
    into them!

	I will be attending our annual family Christmas party and there
    are some WONDERFUL cooks in my family.   Each year in addition to
    all the normal food that is prepared one person is assigned to bring
    the "mystery dessert".  This year its me!!  (gulp)  
    
    	Now some of the past selections have been simply scrumptious,
    so, I thought I would try and make a wonderful homemade toasted
    coconut cake.  Well, I have looked high and low cannot locate my
    special recipe. (I have only made this cake twice in my entire
    adult life!)
    
    	So if anyone has a good old fashioned Coconut Cake.
   			 Please send it forth.   
    
    
    Naturally, I  open to any other suggestions.  But it would have
    to transport easily, it's an hour ride to the party.
           	        
    Thanks,
    J.
    

    I can get a coconut candy recipe from my Mother that my people make
    for special occasions,  it's very easy to make and travels well.
     I need to get correct measurements from her.  Let me know if you
    would like it.  Also I have a recipe for Scotch Bread that was given
    to me by an English woman 34 years ago that travels well also.
    
    Very simple 3 cups flour, 1 cup rice flour, 1 scant cup sugar and
    1 lb. butter.  Blend together with pastry blender, pat into 13"
    x 9" pan, bake until light brown in 300 degree oven.  Cut into
    squares while still warm.  

    Hi, I don't know if this is what you are looking for, but it is
    an old family recipe that my mom still makes for all of us kids
    (7), and she is now 86.
                         Mince meat cake
    cream 1/2 cup crisco with
    3/4 cup sugar and 2 eggs
    stir in 2/3 cup mollasses and
    1 cup strong black coffee (instant ok) to which you have added 
    1 tea. baking soda
    add 1 cup or 1 pkg. mince meat. Stir well, then add
    3 cups sifted flour and walnuts if desired.
    mix well and pour into 9"x 13" pan.
    Bake 1 hour in 350 oven
    
    Note:Maple or chocolate frosting exellent on this cake, also I use
    this as a basis for my fruit cake at Christmas time. I just add
    mixed candied fruit, raisins, and nuts, and drizzel orange liqueur,
    or any kind of sweet brandy over cake while still hot. And Oh I
    bake it in a bunt pan instead of the 9" x 13" pan.....Enjoy, Yvonne
    
    
    

Toffee and Walnut Coffee Cake

Silly me...I tried to enter this on TLE::  Oh well, ;-)

    Make a sweet dough:
    2 packages active dry yeast
    1/2 cup lukewarm water (105 to 115 degrees)
    1/2 cup scalded lukewarm milk (scalded then cooled)
    1/2 cup sugar
    1 teaspoon salt
    2 eggs
    1/2 cup shortning, butter or margerine (butter is richer)
    4 1/2 to 5 cups all purpose flour
    
    Dissolve the yeast in warm water, stir in milk, sugar, salt, eggs,
    butter and 2 1/2 cups flour. Beat until smooth, mix in enough of
    the rest of the flour to make dough easy to handle. Turn the dough
    onto a lightly floured board, knead until smooth and elastic, about
    5 minutes. Place in a greased bowl, then turn the greased side up,
    cover and let rise in a warm place until dough has doubled, about
    1 1/2 hours. (Dough is ready if your finger leaves an impression
    when you touch it) Punch down the dough, form balls about 1 1/2
    inches in diameter, cover them and let rise again til double, usually
    about 30 more minutes. 
    
    Melt 1/2 cup butter and set aside.
    Mix together 3/4 cup brown sugar, 1/2 cup finely chopped nuts and
    1 1/2 teaspoons instant coffee. Take the balls of dough, roll them
    in the butter and then the sugar/nut mixture, and place a single
    layer of balls in well-greased 10-inch tube pan so they just touch.
    Oh yeah, if your pan has a removeable bottom, line it with foil
    first or there's going to be one heck of a mess. Top the first layer
    with another layer of balls and let the dough rise again until double.
    Bake in an oven preheated to 375 degrees for 35 to 40 minutes. Boy!
    Is your house gonna smell GREAT!! If the coffee cake starts to brown
    too quickly, cover it with aluminum foil. After you remove it from
    the oven, loosen it a little from the pan sides, then invert the
    pan onto the serving plate so the butter/sugar mixture can drizzle
    down over the cake. To serve, just break apart with a couple of
    forks, or do like my kids used to do and just grab a big, gooey
    chunk! Have fun!!!
                                -sunny-
    

    Could I put whole M&M candies in a cake mix and bake it?  My sister
    is an M&M fanatic and I was going to make her an M&M cake for her
    birthday.  Wouldn't this be like chocolate chips as far as baking
    goes?
    
    Thanks

	yes, you can put M&M's in a cake.  It would be cute if you frosted
    it white and put more as decorations around the outside.
    
    Nice of you to do that for your sister.
    
    beth

    
    You should use a chocolate cake because this will probably hide
    the colors if they bleed.  Only problem, the brown ones won't show
    up, but you could always reserve these for the frosting.
    
    Karen

    Sometimes there's a problem with chocolate bits sinking to the bottom. 
    
    I'd hate to see all your M&M's land at the bottom of the cake!
    
    I've heard that coating chocolate bits in flour helps, in case you want
    to be safe.
    
    --Sharon
    

	I'm making a ghost cake this weekend.

	Simply, bake your cake in a rectangular pan and let cool.
	When cool, carefully round off one end of the rectangle.
	The resultant shape should be a square with a half circle
	on top if you get what I mean.  Make sure that the two
	pieces you cut off remain whole because these are the arms!

	Frost with white frosting and decorate with black candies for
	the eyes.

	I'm using Devils Food Cake....

	Karen

    I used to have a recipe for an oatmeal cake and the brown sugar-
    walnut frosting.  When my household stuff was in storage the mice
    ate all my recipes and I can't seem to locate another recipe.  
    Please help me!!

    Here are two slightly different versions.  The first is untested.
    
    
    1-1/4 C. boiling water
    1 C. uncooked quick oats
    1/2 C. butter
    1 C. brown sugar
    1 C. white sugar
    1 t. vanilla
    2 eggs, well beaten
    1-1/3 C. flour
    1 t. salt
    1/2 t. baking powder
    1 t. baking soda
    1 t. cinnamon
    1 C. coconut
    1/2 C. brown sugar
    2 T. butter
    1/2 C. walnuts
    1/4 C. cream or evaporated milk
    
    
    
    Preheat oven to 350 degrees.
    
    Cook the oatmeal in the water and allow to cool.  Cream together
    the butter and 1 C. measure of the sugars.  Add vanilla and eggs.
    Mix in oatmeal.  Sift together flour, salt, baking powder, soda
    and cinnamon.  Mix into the batter.  Pour into a greased and floured
    9 x 13-inch cake pan.  Bake until the cake tests done, about 30
    minutes.
    
    For the topping, mix together the coconut, 1/2 C. brown sugar, 2
    T. butter, nuts and milk.  Spread on top of the warm cake and place
    under broiler briefly until it browns.
    
    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
    
    Prepare and set aside to cool 1-1/4 C. boiling water, 1 C. oats,
    1/4 t. salt.
    
    Cream 1 stick butter, 3/4 to 1 C. brown sugar, 3/4 to 1 C white
    sugar.  Add 2 eggs, 1 t. cinnamon, 1 t. vanilla.  Mix 1-1/3 C. flour,
    1 t. baking soda.  Add to previous mixture.  Stir in oat mixture.
    Bake at 350 degrees in 14 x 16-inch pan 30-40 minutes.
    
    During the last 10 minutes of baking, spread topping on and return
    to oven.  Bake till brown.
    
    
    TOPPING:  3 T. butter
              1 C. nuts
              2/3 C. brown sugar
              2 egg yolks or 1 whole egg
              1 C. coconut
    
    
    
    Hope one of these is the one you're looking for.

    Chef Erling Jensen from LaTourelle restaurant in Memphis, TN shares his
    recipe for the "Queen Mother Cake" served there.  This is a *MUST* for
    all chocoholics! 
    
    Preheat oven to 350 F.  Grease 8-inch springform pan.  Melt 6 squares
    (6 oz.) semisweet chocolate in small saucepan over low heat; cool. 
    Beat 3/4 cup butter (real), softened, in mixer bowl until light. 
    Gradually beat in 1/2 cup sugar until light and fluffy, about three
    minutes more.  Add 6 large egg yolks one at a time, beating well after
    each addition.  With mixer at low speed, beat in cooled chocolate, then
    1 1/2 cups ground almonds.  In another mixer bowl beat 6 large egg
    whites and a pinch of salt until stiff but not dry.  Fold one third
    into chocolate mixture; gently fold in the remainder.  Pour batter into
    prepared pan.  Bake 50 minutes or until just firm.  Cool cake
    completely on wire rack.  Spread evenly with Glaze.  Serve with "Creme
    de Cassis Ice Cream.  Makes 16 servings.
    
    Glaze:  Blend 4 squares (4 oz.) semisweet chocolate, chopped, and 1/3
    cup heavvy cream, scalded, in blender until smooth.
    
    Creme de Cassis Ice Cream:  Whisk two cups half and half cream, 1/2 cup
    seedless blackberry jam, 1/3 cup creme de cassis liquer and 1/4 cup
    sugar in bowl until smooth.  Freeze in ice cream maker according to
    manufacturer's directions.  Makes 3 1/2 cups.
    

    Perhaps someone can help me.
    
    I am looking for a cake recipe that has tomatoe soup as part of the
    ingredients.  I thought it was called 'Red Velvet Cake' but I did a
    directory/search for 'red' and found some recipes but the red was
    by putting in food coloring.
    
    Tomatoe soup sounds a tad 'disgusting' but the cake was delicious
    and very flavorful...I mean who would think of eating carrot cake
    or zucchini bread years ago, but we do and they are wonderful.
    
    If anyone has the recipe I would be very grateful.  I am using
    someone elses account - so please post your recipe her rather
    than off-line!  Thanks
    
    Marilyn
    

			Tomato Soup Cake

	1 cup sugar			1 1/2 cups flour
	2 TBLS Butter			    1 tsp  baking soda
	1 cup raisins			    1 tsp  cinnamon
	1/2 cup nuts			    1 tsp  ground clove
	1 can condensed tomato soup	    1 tsp  nutmeg

	Cream sugar and butter.  Sift flour, spices and salt together.
	Stir soda into soup; add to creamed mixture.  Add sifted dry
	ingredients and raisins.  Batter will be still.  Bake in a
	greased and floured pan at 350 degrees for 45 to 50 minutes.
	Frost when cool with cream cheese frosting.


			Cream Cheese Frosting

	Cream together:		3 ounces cream cheese
				1 cup confectioners sugar
				1 pinch of salt
				1 tsp vanilla


	* I've not tried this recipe, but I am to please and offer.

	Thnks
	Charlie

    Here it is.  The soup recipe was given to my mother ages ago, and the 
    frosting (called Icing back then) is from a very old "Joy of Cooking" 
    copyright 1931.  They go very well together, although you may use any 
    kind of frosting you like.

TOMATO SOUP CAKE

3 cups FLour
1 TBSP Baking Powder
1 TSP Baking Soda
1 TSP Cinnamon
1 TSP Nutmeg
1 TSP Cloves
1/2 TSP Salt
3/4 cup Shortening
1 + 1/4 cups Sugar
2 Eggs
1 Can Tomato Soup
3/4 cup Water

Mix dry ingredients together - then add the remaining items.
Bake for about 55 minutes at 350 degrees.



CREAM CHEESE ICING

Sift:	3/4 cup Confectioners Sugar

Work until soft and fluffy:

	2 6oz. Pkgs Cream Cheese
	1 + 1/2 TBSP Cream or Milk

	Beat in the sugar gradually.

Beat in either:

	1 TSP Vanilla and 1/2 TSP Cinnamon
	- or -
	1 + 1/2 TSP Grated Lemon or Orange Rind
	- or -
	A Good Dash of Rum or Liqueur

I know...you HATE prunes.  However, if you try this prune cake, you will
be delighted.  I remember this recipe from my childhood...and I found it
in a cookbook from 1934:

			PRUNE SPICE CAKE

	Make prune pulp by simmering 1 pound pitted prunes in just enough
	water to keep them from sticking for approx. 10 minutes.  Put the
	prunes through a ricer (or whirl the whole mess a few times around
	in the food processor or blender).

	Beat 1 cup sugar into 1 cup softened butter until light and
	fluffy.  Beat in 2 eggs, one at a time, mixing well after each
	egg.  Beat in 1 cup prune pulp.

	Sift 1 and 1/2 cups CAKE flour.  Sift the flour again with
	1 and 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon,
	3/4 teaspoon cloves, 1/2 teaspoon salt.  

	Mix the flour mixture into the butter mixture, adding 1/2 cup
	sour milk (or 1/2 cup buttermilk if you prefer).

	Stir in 1/2 cup broken nut meats (walnut or pecan are excellent).

	Pour batter into a buttered 9" loaf pan.  Bake approx.
	1 hour at 350 degrees.  The cake is done when a thin knife
	inserted in the center comes out clean.

                             Bacardi Rum Cake

	cake:

	1 Cup chopped pecans or walnuts
	1 18.5 Oz. Yellow cake mix
	1 3 3/4 Oz. instant jello vanilla pudding
	4 eggs
	1/2 Cup cold Water
	1/2 Cup oil (wesson, etc)
	1/2 cup Bacardi dark rum

	Glaze:
	
	1/4 lb. butter or Margerine
	1/4 cup water
	1 Cup sugar
	1/2 Cup rum

Preheat oven to 325. Grease and flour bundt cake pan.

Sprinkle nuts over bottom of pan.  Mix all cake ingredients together.
Pour batter over nuts.  Bake 1 hour.  Cool.  Invert on serving plate.
Prick the top with a toothpick to make many holes. Drizzle and smooth
glase evenly over top and sides.  Allow cake to absorb glaze. Repeat 
drizzling until glaze is used up.

Glaze: Melt butter in a saucepan.  Stir in water and sugar. Boil 5 min. 
stirring constantly.  Remove from heat.  Stir in rum.  

PS
I like to boil the rum from the start. This way the glaze doesn't knock
you off your feet.

    Several years ago, Bon Appetit featured a cover picture of a savarin. 
    My wife had never heard of it, but in reading the article learned that
    it's a rum cake, and was glazed with (she's pretty sure) melted currant
    jelly.  It was baked in a ring mold, and the picture was
    absolutely *gorgeous*.  She even went as far as buying an aluminum ring
    mold the right size, but never got around to making the savarin. 
    Anyway, she went through all her Bon Appetit files over the weekend,
    and for some reason the one with the savarin is missing.  If someone
    out there might happen to have that particular issue of Bon Appetit,
    perhaps you could share the recipe with all of us???  It would have
    been around 1980 - 1983 -- I know that's not too much to go on, but
    since the picture was on the front cover you won't have to search
    through the insides of the magazines looking for it.
    
    Steve

 I made this cake for New Years and it was really good, so I figured I'd pass
 on the recipe.  For those who may not know, Midori is a Honeydew Melon 
 liqueur.

 Midori Cake - from Midori pamphlet

 Yellow Cake Mix (I used Duncan Hines supermoist)
 1/2 cup plain yogurt
 3 oz box Jello Instant Pistachio Nut Pudding
 4 eggs
 1/2 cup Mazola Corn oil 
 3/4 cup Midori
 1/2 tsp coconut flavoring

 Glaze:

 1/2 cup cream cheese
 2 cups powdered sugar
 2 tbsp butter
 1/2 cup Midori
 1/2 tsp coconut flavoring

 (For coconut flavoring, I used a tsp of coconut cream)
 
 Mix all the ingredients for the cake in a large bowl, and beat at medium 
 speed for 4 minutes.  Pour into a well greased bundt cake pan, and bake in 
 a preheated 350 deg. oven for 50-55 minutes.  Remove from oven and let cake 
 cool for 15 minutes, then remove cake to a wire rack and allow to cool.
 Glaze the cake while it is still warm.

 To make the glaze, combine all the ingredients in a large bowl, and beat on
 high speed until it's creamy and reaches a spreadable consistency. 

 This cake was yummy - the ingredients are from memory.  If I can find the 
 pamphlet again, I'll double check, but I believe this is accurate.

 - Larry
    

    			Italian Rum Cake
    
    FILLING
    
    1-1/2 C. sugar
    1/2 C. flour
    4 T. cornstarch
    pinch of salt
    2 eggs
    1 qt. milk
    2 T. butter
    4 t. vanilla or rum extract
    1 oz. unsweetened melted chocolate
      
    Cream sugar, cornstarch, flour, salt and eggs to make a smooth,
    thick paste. Set aside.  Scald milk and butter, add paste and cook
    over low heat and stir with wire whisk until very thick and smooth.
    Cover with waxed paper until cool.  Add flavoring.  Divide in half
    and add one ounce unsweetened melted chocolate to one portion.
    
    RUM SYRUP
    
    1 C. water
    1/2 C. sugar
    3 oz. Rum
    
    Boil water with sugar for about 4-5 minutes.  Let cool and then
    add rum.  When cake is cool, cut into three layers.  Sprinkle
    1/3 of the syrup over the bottom layer, spread with vanilla
    filling, top with second layer, sprinkle with 1/3 of syrup, spread
    with chocolate filling, top with third layer.  Repeat process.
    Frost with whipped cream and garnish w/strawberries.
    
    CAKE
    
    6 eggs, separated
    1-1/2 C. flour
    1-1/2 t. baking powder
    1-1/2 C. sugar
    1/3 C. cold water
    1 t. vanilla
    
    Beat egg yolks, add cold water and 3/4 cup sugar.  Beat until thick.
    Add vanilla, flour and baking powder.  Mix thoroughly but do not
    beat.  Clean mixer blades and beat egg whites until frothy.  Add
    remaining 3/4 cup sugar and beat until stiff.  Fold into yolk
    mixture.  Bake in deep 10-inch greased pan for 50-60 minutes at
    325 degrees F.  Cool in pan.
    
    
    FRUIT FILLING (optional)
    
    2-3 pints fresh strawberries, rinsed and hulled.  Slice strawberries
    into bowl.  Add 1/4 to 1/2 cup sugar, (more or less to taste).
    Mix well and refrigerate until juice forms.  Place as a layer in
    cake.
    
    
    I actually bake two cakes, and make this with four layers, as three
    layers from 1 cake make it on the thin side.  I tried using homemade
    whipped cream, but it does not whip firm enough to stay on cake.
    I buy two cans of real instant whipped cream and use that instead.
    It makes the whipped cream come out very decorative, as it has the
    flower making nozzle.  Decorate top with fresh slice strawberries.  
    Make the filling the day before.  It firms up after it has been
    refridgerated.
    
    Lynne

      Ages ago I had a fantastic recipe for a Wine cake using a yellow
    cake mix in a bundt pan.  The frosting was made by mixing wine with
    powdered sugar and drizzling it over the finished product while it
    was still warn so it would glaze.
      I have since lost this recipe and would *really* appreciate any
    versions any of you might have.
    
    
                         Thanks, 
                                 L.J.

    
    My mother used to make what she called "Sherry Cake" which is also made
    with yellow cake mix.  Unfortunately, she lost the recipe, and can't
    remember the exact details :-( although she does remember the really
    important parts :-).  Recently I tried to replicate it, and came pretty
    close.  
    
    Very simply, I made the "add vanilla pudding" recipe on the side of the
    box, but substituted about half the water with sherry (this needs to be
    experimented with), and added about a teaspoon of nutmeg (maybe more
    should be added).  It came out very good and got lots of compliments,
    although it didn't seem to be *exactly* what my mother used to make.
    
    I can't tell you about the frosting, because the cake is so incredibly
    moist that my mother never bothered with the frosting.  The couple of
    times she made it, it was drizzled on, and formed a glaze much like
    what you describe.  I'll ask her if she remembers anything about it.
    
    The sherry and nutmeg give the cake a delicious flavor, and this really
    is a simple cake to make.  If anyone gets the optimum water/sherry
    ratio worked out, please let me know!
    
    Sarah
    

  Ingredients:
    
    Cake: 3/4C chopped walnuts                  Glaze: 1/4C wine
          1 box yellow cake mix                        1/3C sugar
          1 pkg instant van. pudding
          1C Marsala wine
          1/2C veg. oil
          4 eggs (can substitute egg beaters)
          1/2t cinnamon
          1/4t nutmeg
          1/2t cloves (optional)
    
    Sprinkle nuts on bottom uf greased & floured bundt pan.  Combine
    remaining ingredients in a lg. mixing bowl.  Blend, then beat for two
    min.  Pour in pan and bake at 325 for 50 min.  Cool for 10 min. then
    turn onto a plate.
    
    Heat wine and sugar till sugar is dissolved and then spool over cake. 
    This freezes well and tastes great.  Enjoy!
    
    Wynn
        

    BACARDI CHOCOLATE RUM CAKE
    
    Cake:
    
    1 18-1/2 oz. pkg. chocolate cake mix
    1 pkg. (4-serving size) Jello Chocolate Instant Pudding and Pie Filling
    4 eggs
    1/2 cup Bacardi dark rum (80 proof)
    1/2 cup cold water
    1/2 cup Wesson Oil
    1/2 cup slivered almonds (optional)
    
    Filling:
    1 pint (2 cups) heavy cream
    1/3 cup unsweetened cocoa
    1/2 cup confectioners' sugar
    1 tsp. vanilla
    1/2 cup Bacardi dark rum (80 proof)
    
    Preheat oven to 350 degrees F.  Grease and flour two 9-inch layer cake
    pans.  Combine all cake ingredients together in large bowl. Blend well;
    then beat at medium mixer speed 2 minutes.  Turn into prepared pans. 
    Bake 30 minutes or until cake tests done.  DO NOT UNDERBAKE.  Cool in
    pans 10 minutes.  Remove from pans; finish cooling on racks.  Split 
    layers in half horizontally.  Stack.  Spread 1 cup filling between each
    layer and over top of cake.  Keep cake chilled.  Serve cold.  Optional:
    garnish with chocolate curls.
    
    For filling: Combine cream, cocoa, sugar and vanilla in large mixer
    bowl.  Beat until stiff.  Fold in rum.  Makes 4 cups.
    
    NOTE:  If using cake mix with pudding already in mix, omit instant
           pudding, use only 3 eggs, and use only 1/3 cup oil.
    
    

    My mother makes a Rum Ice Box Cake.  I'll see if I can dig up the
    specifics, but basically, it's:
          layer of ladyfinger cookies, soaked with coffee,
          then a layer of chocolate pudding with some rum extract in it,
          then a layer of vanilla pudding with some rum extract in it,
          then a layer of whipped cream,
          top with slivered almonds and maraschino cherries.
    
    Noranne
    

    Well, I found the recipe, and it's slightly different.  Here is the
    correct one:
    
                     Easy Rum Ice Box Cake
    
    1 package Stello D'Oro hard anise biscuits
    1/2 cup black coffee
    1 package vanilla pudding - cooked per directions on box
    1 package chocolate pudding - cooked per directions on box
    whipping cream
    rum extract
    chopped walnuts and halved maraschino cherries for garnish if desired
    
    Just lay the biscuits in the bottom of a 9" X 9" casserole dish.
    Pour the coffee over the biscuits.  Prepare the vanilla pudding per
    the directions on the box and stir in 1 teaspoon rum extract.  Spread
    over the biscuits.  Prepare the chocolate pudding per the directions
    on the box and stir in 1 teaspoon rum extract.  Layer over the
    vanilla pudding layer.  Whip the cream and spread on top.  Garnish
    with chopped walnuts and cherries.
    
                                       Noranne
    

    another variation for the barcardi cakes is to use a yellow cake mix
    with chocolate pudding and put a tablespoon or two of instant coffee in
    the batter.  its really makes it rich.
    
    lots of walnuts too!
    
    cj
    

    Although I usually make this cake at the holidays, I have also used it
    for special buffets or Easter.  The consistency is that of a fruit
    cake.  Because it is quite large and rich, it will serve 20
    comfortably.  It also will last a long time, stored in a container or
    foil in the refrigerator.
    
    This cake always receives raves.
    
    
                               Candy Cake
    
    
    preheat oven to 250
    cooking time - 3 to 3 1/2 hrs
    bake in tube cake pan with a removable tube section.  Make sure the pan
    and the removable tube are well greased.
    
    Ingredients
    -----------
    
    2 sticks butter                              2 or 3 cups walnuts
    2 cups sugar                                 4 ounces of coconut
    4 eggs                                       1 pound of orange candy
                                                 slices (diced)
    3 and 1/2 cups flour                         1/2 cup orange juice
    1/2 cup milk  - add 1 and 1/2 tsp vinegar and 1 tsp. baking soda
    8 ounces of chopped dates                    1 and 1/2 cup confectioner
                                                 sugar
    
    Directions:
    
    In a very large bowl:
    Cream the butter and sugar together until smooth.
    Add the eggs, one at a time, beating until smooth after each egg.
    Add the milk (with vinegar and soda included) and stir until smooth
    Set aside
    Place flour in a bowl and add dates, nuts, coconut, and candy and stir
    well.  Add the flour mixture slowly to the cream mixture.  This gets
    very heavy.
    Spoon the batter into the greased tube pan and cook until a knife
    or toothpick is clean when removed (3 - 3 1/2 hours)
    Combine juice and confectioners sugar over low heat. Heat until all
    lumps are gone and the sauce is hot.  Pour the hot sauce over the cake
    as soon as it leaves the oven
    Let the cake stand in the pan, covered with foil, the the refrigerator
    overnight.
    
    Hints:
    When dicing the orange candy slices, keep dipping the cutting implement
    into some warm water.  This helps the cutting process.
    Before the cake is removed from the pan, make sure the cake is
    separated around the sides and the tube.  It takes a lot of strength
    to push the tube from the pan. 
    
                                    

    Ingredients:

	5 eggs yolks
	5 egg whites
	170 g (6 oz?) sugar
	170 g grated almonds

    1.	Beat yolks with half the sugar, until creamy.

    2.	Beat egg-whites with 2nd half of sugar, until the consistency of a
 	stiff meringue is reached.

    3.	Fold yolks into the meringue.

    4.	Fold grated almonds.

    5.	Put in Cake mould. Bake at 170 degrees C (340 deg. F) until done 
	(about 25 minutes).
 
    6.	Remove from mould, sprikle with confectioners suggar and cinammon.

    7.	Serve. Lick your fingers.

   	Enjoy

	Juan-Carlos

    Is the recipe a cake or meringue?
    

    Re: .1

>   Is the recipe a cake or meringue?

    I got it from Karlos Arguinano, a Spanish cook, which has a good program
    transmitted here by TVE (Television Espanola) by cable. [Here means
    Israel; he spells Karlos with "K", basque fashion?].

    Mr. Arguinano called this a "cake" (Torta de Almendras) and he said it
    was like a sponge cake, with almonds replacing flour.

    Regards,

    Juan-Carlos

    re: -1
    This Mr. Arguinano must be tuned right to my mother's
    kitchen...(reversed cable???) since she has been making this cake
    (and yes-it IS a cake-if you do it right) for years now.It is great
    for Pesach...
    Rivka

	I found this "Milky Way" cake recipe on the Usenet. I have not tried to
make it yet. However, as you will see, it sounds so amazing that I just had to
save it. Calorie counters will really love this!

Article: 52058
Newsgroups: rec.food.cooking
From: [email protected] (Josette Giacobbi)
Subject: Milky Way Cake Recipie
Organization: Motorola
Date: 6 Oct 1992 12:25:05 CDT
Sender: [email protected] (Net News)
 
Well, here it is. Some people wanted it E-mail, but sorry, I haven't figured
that one out yet..
 
8 (1-7/8 oz) Chocolate covered milky way candy bars  (15 oz total)
1/2 cup melted butter or margarine   (I have always used margarine)
2 cups sugar
1/2 cup butter or margaring - softened
4 eggs
1 teaspoon vanilla extract
1-1/4 cups buttermilk
1/2 teaspoon baking soda
3 cups flour
1 cup chopped pecans
Combine candy bars and 1/2 cup melted butter/margarine in saucepan; place
over low heat until candy bars are melted, stirring constantly.  Cool.
Cream sugar and 1/2 cup softened butter/margarine until light and fluffy.
Add eggs one at a time, beating well after each addition.  Stir in vanilla.
Combine buttermilk and baking soda.  Ad to creamed mixture alternately
with four, beating well after each addition.  Stir in candy bar mixture and pec
ans.  Pour batter into greated and floured 10 inch tube/bundt pan.
Bake at 325 for 1 hour and 20 minutes.  Let cool in pan 1 hour.
Remove from pan and cool completely
 
(this cake is very heavy in weight and yes it does come out of the pan
after sitting in it for an hour)
 
 
          FROSTING
 
2-1/2 cups sugar
1 cup evaporated milk, undiluted
1/2 cup melted butter or margarine
1 (6 oz) package semi-sweet chocolate pieces
1 cup marshmallow cream  (comes in a jar in the grocery store)
 
Combine sugar, evaporated milk, and butter/margarine in a saucepan.
Cook over medium heat until a small amount dropped in cold water forms a
soft ball.  Remove from heat, add chocolate pieces and marshmallow cream
stirring until melted.  If necessary, add small amount of milk.
 
This cake is delicious, and as you can immagine, you can feed a lot
of people.  Enjoy it in good health.      josette

This week the Jews celebrate Rosh Hashanah - the beginning of the 
new year. The tradition prescribes that we have to eat sweet things -
as an omen for a sweet new year. As such we serve slices of apple 
covered with honey.

The real staple is the Honig-leikech (the honey cake). This is my 
wife, Elena, recipe.

Honig Leikech

Ingredients:

1 cup honey
3 lasrge eggs
1 cup sugar
2 TSP brandy
1 cup concentrated tea (very dark tea)
1 pinch clove
1/4 tsp ginger
1/2 tsp cinamon
1/4 tsp nutmeg
1 pinch salt
3 1/2 cups regular flour
1 tsp baking powder
1 tsp baking soda (Sodium bicarbonate)
50 g. raisins
50 g. glaced orange peels
50 g. nuts

Preparation:

1.	Beat sugar, honey and eggs for 5 min.
2.	Add tea and brandy
3.	Add spices
4.	In a separate bowl, mix flour with baking soda and baking 
        powder. Incorporate to the sugar, honey, egg, etc., cream.
5.	Mix raisins, peels and nuts with a bit of flour and add to the 
        preparation.
6.	Fill 2 descartable Aluminum English cake molds (10cm W * 
        30cm L * 5cm H) up to 3/4 of their height. (My grandmother 
        used to make this cake in around mold with a hole in the 
        center).
7.	Bake for 20 min at 160 C. Now the mix will reach the border of 
        the mold. Rise temp. to 180 C and bake for another 30 min until 
        done. Let cool, slice and serve.

This cake can be stored for up to 2 weeks wrapped in aluminum foil 
and it can be frozen to keep it for longer periods.

A good and sweet New Year for all of you!

Regards,

Juan-Carlos and Elena Kiel
Israel

================================================================================
Note 2070.1            HALLOWEEN: Appropriate Baked Goods?                1 of 9
BSS::SHUTE                                            9 lines  30-OCT-1989 10:43
                              -< HAPPY HALLOWEEN >-
--------------------------------------------------------------------------------
    I made this cake for my children's Halloween Party today at the daycare
    center.  The cake turned out great.  I decorated it with black
    jellybeans for his eyes, orange for his nose, and candy acorns for his
    mouth.  My husband added his personal touch to the cake by using tiny
    black jellybeans for little fingers.
    
    Thanks for the idea.
    
    Karen S.

    This is a really yummy cake and great for those who like a little
    alcohol added in!
    
    
    
 
                            LEMON BRANDY CAKE
   
   
   
   Serves 8-10 
   
   Oven Temperature: 180 Centigrade
                     350 Fahrenheit
                     Gas Mark 4
   
   
   Grated rind of 2 large lemons
   150ml/  quarter pint brandy
   3 large eggs
   the weight of the eggs in butter, caster sugar and plain white 
   flour
   175g/ 6oz Sultanas
   half teaspoon baking powder
   
   If you have time, infuse the lemon rind in the brandy for an hour 
   or longer before making the cake.  
   
   Cream the butter and sugar until white and fluffy.  Separate the 
   eggs and add the yolks, one at a time, with a spoonful of flour 
   each time to prevent the mixture curdling.  Beat thoroughly.  
   Mix in the brandy, lemon rind, sultanas and a little more flour.  
   Sift together the remaining flour and baking powder and whisk the 
   egg whites until they stand in soft peaks.  Fold the egg whites and 
   the flour and baking powder into the mixture then spoon or pour it 
   into a 20cm/8inch cake tin lined with greased greaseproof paper.  
   Bake in a moderate oven for about 1 hour or until a skewer comes 
   out clean.  Turn on to a rack and cool.  The cake can be eaten as 
   is or lightly iced with a lemon glac� or lemon butter icing.  Can 
   be frozen for 2 months
   
    
    
    Jackie

re: .-1

>>the weight of the eggs in butter, caster sugar and plain white
   flour

EACH the weight of the eggs, or the total weight of the butter, castor 
sugar and flour totalling the eggs i.e. 1/3 each?

~Sheridan~
:^)

    
    Each the weight of the eggs.   e
    
    g..if the 3 eggs together weigh 100g, then you would use 100g butter, 
    100g caster sugar and 100g flour.
    
    Jackie

    I know that this is probably listed somewhere in here but I can't find
    it.  Can anyone tell me how to make Gooey Butter Cake?  I'm sure it's
    simple but I've never done it before.  Thanks!

I am a new to notes so if I stuck this in the wrong place, my apologies...
My brother is heartbroken.  He has lost his recipe for gumdrop cake.
I have never tried it but he says that when its cooked it tastes similar
to a fruit cake. Has anyone heard of this, and if so could you get me the recipe?
It would be much appreciated.

Thanks, 
LJ

    Perhaps better late then never?  
    
    1 cup all purpose flour
    1 cup white granulated sugar
    1 cup fruit cocktail
    1 package gumdrops
    
    Preheat oven to 425
    
    Combine flour, sugar and fruit cocktail
    
    Generously grease an 8x10 cake pan and completley line the bottom of
    the pan with gumdrops
    
    Carefully pour batter over the candy
    
    Bake for 25-35 minutes until golden brown
    
    Eat one bite and you'll keel over from the sweetness!
    
    MJ

        I hope any who try this enjoy it as much as I have over the
    	past year and half.  Found it in a local paper in the weekly
    	Wednesday 'FOOD' section and have been using it for brunches
    	or when time doesn't permit for more time-consuming efforts.
    
    	Enjoy!
    
    	Sally J.
    	--------------------------------------------------------------
	RASPBERRY CREAM CHEESE COFFEE CAKE

	OVEN:  350 degrees F - preheat
	BAKING TIME:  45-50 minutes
	ASSEMBLY TIME:  15-20 minutes
	PAN:  9' or 10' spring-form pan (removable bottom) - greased
                                                                      
1)	WHISK together:

	o 2 1/4 cups flour (I use King Arthur ubleached white)
	o 3/4 white sugar

2)	CUT IN with pastry blender until texture of coarse corn meal:

	3/4 cup margarine (1 1/2 sticks) - chilled

3)	RESERVE 1 CUP in small bowl and set aside.

4)	To remaining mixture, ADD and BEAT WELL:

	o 1 egg
	o 1 tsp vanilla
	o 3/4 cup sour cream (light is OK)
	
	Mixture is pretty thick.  Spread over bottom of pan and up
	sides - enough to make a shallow crust.  Set aside.

5)	In small mixing bowl, COMBINE, then MIX:

	o 1 8-oz pkg cream cheese (light is OK) room temp (or 30' in micro)
	o 1 egg
	o 1/4 cup white sugar

	Pour into shallow crust.  

6)	1/2 seedless preserves or jam of your choice - with a spoon,
	CUT UP the jam and then SPOON over the cream cheese mixture.

7)	Into reserved 1 cup of flour/sugar mixture, STIR IN:

	1/2 cup sliced almonds or crushed walnuts (or other favorite).

8)	SPOON gently over preserves layer, keeping within the crust.

9)	BAKE @ 350 for 45-50 minutes.  

NOTE:	Unlike most cakes, it is better if the mid-part of the cake 
	isn't firm to the touch.  The edges should be brown, but the 
	center can 'jiggle' a little.
	
10)	COOL about 5 minutes, on a rack, before removing side of pan.

	Place on serving platter (keeping the bottom of spring-form
	pan in place).  

	Serve warm or cold.

	About 10 slices.


NOTE:	Raspberry, strawberry, peach, and apricot preserves work well.
    
	I developed a variation:  Use lemon curd (I have a 'light' 
	lemon curd recipie that is just wonderful for this). When I make this
	variation, I add 1 or 2 teaspoonfuls of grated lemon rind to
	to the flour/sugar mix BEFORE I blend in the margarine.

				CROWN CAKE

	This is a moist, yellow cake which I have been making for
	years (25+).  Plain, frosted, with strawberries and fresh
	whipped cream, and lately with a light lemon curd (which
	I'll add at the end of this recipie, and which I mention
	in my RASPBERRY CREAM CHEESE COFFEECAKE - note 23.53)
	make this a very versatile dessert.  

	Enjoy!

	Sally J.

	----------------------------------------------------------

				CROWN CAKE

	OVEN:  350^ F - PREHEATED
	BAKING TIME:  40-45 minutes
	PAN:  Tube pan, greased and floured, and lined.  DO NOT USE A BUNDT
	      PAN FOR THIS CAKE.
	ASSEMBLY TIME:  15 minutes

1)	WHISK dry ingredients together:

	o 2 cups sugar (white)
	o 3 cups cake flour (or 3 cups minus 6 tbsp regular flour)
	o 4 1/2 tsp baking powder
	o 1 1/2 tsp salt

2)	ADD and BLEND well:

	o 3/4 cup solid vegetable shortening (CRISCO)
	o 1 cup milk

	Mixture will be very thick.

3)	ADD and BLEND well, about 2 minutes:

	o 1/2 cup milk
	o 3 eggs
	o 1 1/2 tsp vanilla

4) 	POUR into pan and BAKE (40-45 minutes).  Cake should be golden
	brown, and cake tester should be clean when removed, but do not
	overbake (although, if you DO, it makes a wonderful base for
	strawberry shortcake!)

5)	Cool on rack for about 5 minutes, then turn onto a rack to
	cool completely.

NOTE:	Use your favorite frosting, have it plain, or make one of my
    	frostings:


			CHOCOLATE DREAM FROSTING

	1 8-oz pkg cream cheese (light is OK) - softened at room temp.
	1/4 cup buttermilk or sweetmilk
	dash salt (optional)
	1 1-lb box confectioner's sugar
	3 squares unsweetened chocolate - melted/cooled
	
	Beat softened cream cheese with some of the milk and salt.  Add 
	sugar and rest of milk.  Blend well.

	Add chocolate and beat until thick enough to spread.

	Enough for the crown cake and and some left over.

---------------------------------------------------------------------

			LIGHT LEMON CURD

	2 eggs - lightly beaten
	1 1/2 cups sugar (white)
	2 tbsp plus 1 tsp cornstarch
	grated rind of one lemon
	2/3 cup water
	2/3 cup fresh lemon juice

1)	MIX in saucepan: sugar, cornstarch, and rind; add water and juice.
	
2)	BRING TO A BOIL over medium heat - cook 1 minute.

3)	Slowly stir in 1/4 of hot mixture into the eggs.

4)	Add this mixture to the rest of the hot mixture in the pan.

5)	Stirring constantly, cook over medium heat 1 minute more until
	thickened.

6)	Place plastic wrap directly on mixture and chill.

--------------------------------------------------------------------------

			CHOCOLATE GLAZE

	In a 2-cup, glass measure place:

		o 4 oz semisweet chocolate (bits or squares)
		o 2 tbsp butter or margarine
		o 2 tbsp strong coffee

	Microwave on high for 30-45 seconds.

	Spoon over warm cake and let cool completely.
	
        

    
    
    I'm looking for a recipe for a cake called "QUICK CAKE" , it has
    no flour in it.  It has a texture like something like pound cake.
    
    I can't find anything like it, I think it my be English. 
    
    thanks
    
    

    
    I,m trying to locate a recipe for whole wheat cake with lemon icing
    that was passed onto me some years back by an american friend - alas as
    I've moved home (and continents) several times in the past 10 years I
    lost both the recipe and the friends address. Can ANYONE please help
    with the recipe for this very delicious cake ???
    
    Shelley
    

    
    
    Also, does anyone have the rec. for jello-cake
    and hot Milk cake. I looked, but had no luck.
    
    
    
    
    thanks,   BR

This was sent to me by a friend, I figure it rates right up there with the 
goose story.  

Enjoy
***************************************************************
                    CHRISTMAS RUM CAKE

   2 or 3 quarts rum                baking powder
   1c. butter                       1tsp. soda
   1tsp. sugar                      lemon juice
   2 large eggs                     brown sugar
   1c. dried fruit                  nuts

Before you start, sample the rum to check for quality. Good, isn't
it? Now go ahead. Select a large mixing bowl, measuring cup, etc.
Check the rum again.  It must be just right. To be sure rum is of
the highest quality, pour one level cup of rum into a glass and drink
it as fast as you can. Repeat.  With an electric mixer, beat 1 cup
butter in a large fluffy bowl.  Add 1 seaspoon of thugar and beat
again. Meanwhile, make sure that the rum is of the finest quality--
try another cup.  Open second quart, if necessary.  Add 2 arge leggs,
2 cups fried druit and beat till high.  If druit gets stuck in beaters,
just pry it loose with a drewscriver.  Sample the rum again, checking for
tonscisticity.  Next sift 3 cups of pepper or salt (it really doesn't
matter which).  Sample the rum again.  Sift 1/2 pint lemon juice.
Fold in chopped butter and strained nuts.  Add one babblespoon of
brown thugar, or whatever color you can find.  Wix mell. Grease oven
and turn cake pan to 350 gredees.  Now pour whole mess into the coven
and ake. Check the rum again, and bo to bed.

    I am looking for a receipe for Strawberry Cake.  It is similar to
    Carrot Cake in texture and also has a Cream Cheese frosting.  Any one
    out there have such a receipe>

    I just got back from vacation in italy and had a wonderful desert cake
    called PARDISO. It was a yellow (slight lemon flavor) sponge cake with
    a dusting of confectionary sugar on the top. 
    
    does anyone have a recipe for this cake.  i was in northeast Italy
    (near france ans switzerland).
    
    	Thanks - Ann