Royal Plum Cake

Kellie Renfroe, December 2005 MMCW website
2 cups sugar, 3 beaten eggs, 1 cup oil, 1 cup chopped walnuts, 1 teaspoon cinnamon, 2 cups self-rising flour, 2 small jars of plum baby food, 1 teaspoon grated cloves.

Mix in order given. Do not use an electric mixer; mix by hand. Bake about one hour at 350 degrees in a greased and floured Bundt pan or two loaf pans or six mini loaf pans.

Mississippi Mud Cake

Loi Palmer, May 2005 MMCW
1 package plain Devil’s food cake mix, 1 stick melted butter, 1 1/2 cup buttermilk, 2 eggs, 1 teaspoon vanilla extract, 1 bag mini marshmallows, 1 cup chopped pecans (optional).

Pour the cake mix, melted butter, buttermilk, eggs, and vanilla in a large mixing bowl. Blend on low speed for one minute. Scrape down sides and continue blending for two minutes on medium speed. The batter should be well blended. Pour batter into a lightly greased 13 x 9 inch baking pan. Bake cake at 350 degrees for 40 minutes. Remove pan from oven. Turn off oven.

Sprinkle marshmallows and pecans on warm cake and return the cake to the oven for five minutes while the marshmallows begin to melt. Remove cake from oven and top with Chocolate Pan Frosting (see Frosting category).

Divine Dark Chocolate Frosting

Loi Palmer
1 large bag of semi-sweet chocolate chips and 1 pint of heavy whipping cream. Only two ingredients!

Combine the heavy whipping cream and chocolate chips in a sauce pan. Over medium heat, stir constantly with a wire whisk until the chips are totally melted.

Remove the pan from the heat and let cool. Place the sauce pan in the refrigerator for several hours–the chocolate will thicken to a spreadable consistency. This will cover a three layer round cake.

Chocolate Pan Frosting

Loi Palmer, May 2005 MMCW
1 stick butter, 4 tablespoons unsweetened cocoa powder, 1/2 cup whole milk, 4 cups sifted confectioners’ sugar.

Place the butter in a medium saucepan and melt over low heat. Stir in the cocoa powder and milk. Let the mixture come to a boil, stirring and then remove pan from the heat. Stir in the Confectioner’s sugar until the frosting is thickened and smooth. Pour the warm frosting over the top of the cake. Work quickly, this frosting goes on best while it is warm.

Chocolate Cream Frosting

Loi Palmer
1 stick butter at room temperature, 1 teaspoon vanilla, (1) 4 ounce package of softened cream cheese, 4 cups powdered sugar, 1 cup cocoa, 2 tablespoons milk.
Mix the softened butter and cream cheese together until well blended. Add vanilla and milk. Mix in the powdered sugar and cocoa powder; scrap down the bowl periodically. Add more milk, by drops, if frosting is too thick.

Caramel Cake

Loi Palmer
1 package plain white cake mix, 1 cup whole milk, 1 stick melted butter, 3 large eggs, 2 teaspoons pure vanilla extract.

This can be baked in a 9 x 13 cake pan or two 9 inch round pans. Preheat oven to 350 degrees. Generously grease cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set pans aside.

Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop and scrap down the sides of the bowl. Increase the mixer speed to medium and blend for two more minutes. Pour batter into cake pans.

For round cakes, bake for 27 minutes.
For 9 x 13 cake, bake for 40 minutes.

Let cool for 10 minutes then run a knife around the edge of the pan and invert onto a cooling rack. Ice cake with Quick Caramel Frosting.

Quick Caramel Frosting: 1 stick butter, 1/2 cup packed light brown sugar, 1/2 cup packed dark brown sugar, 1/2 cup whole milk, 2 cups sifted confectioners’ sugar, 1 teaspoon pure vanilla extract.

Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, then remove the pan from heat. Add the confectioners’ sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Apple Caramel Coffee Cake

Apple Caramel Coffee Cake
Loi Palmer, November 2005 MMCW
2 sticks butter at room temperature, 1 cup white sugar, 1 cup brown sugar, 3 eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3 large Granny Smith apples peeled and cut into chunks, 1 cup coarsely chopped pecans, 2 1/4 teaspoons of vanilla extract.
Caramel topping: 4 tablespoons butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup heavy cream.

Heat oven to 325 degrees. In a large bowl use an electric mixer to blend the butter and white and brown sugars until light and fluffy. Add eggs one at a time. Beat after adding each egg. In a separate bowl add flour, baking soda, cinnamon, and nutmeg. Blend the apples, pecan, and vanilla into flour mixture. Next add the sugar mixture and stir with a wooden spoon. The mixture will be thick. Scrape mixture into a buttered 9 x 13 pan.

Bake for 50-60 minutes until a toothpick inserted comes out clean.

In a saucepan, over medium heat, melt butter. Add white and brown sugar, stirring frequently until sugars are dissolved. Stir in cream and bring to a boil. Cook for two minutes. Remove from heat. Drizzle the caramel topping over cake while it is still warm.

Cinnamon Bun Cake

Loi Palmer

Photo by Kellie Renfroe

This cake is delicious–I love to use it for breakfast coffee cake.

1 yellow cake mix, 3/4 cup Crisco oil, 1/2 cup brown sugar, 4 eggs, 1 (8 oz) sour cream.

Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans.

To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans. Divide cinnamon swirl. Heat oven to 325 degrees.

Grease and flour a 9 x 13 cake pan. Pour half of the cake mix into the baking pan. Sprinkle half of the cinnamon and nut mixture over the batter. Pour the rest of the cake batter into the pan. Sprinkle the rest of the cinnamon nut mixture over the batter. Run a knife through the cake mix to swirl the cinnamon–be careful not to touch the bottom of the pan with the knife. Bake for 45 minutes.

Icing: 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, 1 tablespoon softened butter. Blend well and drizzle over the cake while still warm.

Aunt Nettie’s Sour Cream Pound Cake

Pat Hopkins
2 sticks butter, 3 cups sugar, 1 cup of sour cream, 3 cups all-purpose flour, 1/2 teaspoon baking soda, 6 eggs, 1 teaspoon vanilla.

Cream butter and sugar, add sour cream. Sift dry ingredients together. Alternate adding dry ingredients with eggs, beat after each addition. Add vanilla. Pour into a greased and floured bundt pan. Bake at 325 degrees for 1 hour 20 minutes.

Hummingbird Cake

This is one of my favorite cakes and one of the most simple to make. My dear friend Kathy Wyantt shared this recipe with me twenty-years ago when I got married.

Cake: 3 cups self-rising flour, 2 cups sugar, 3/4 cup oil, 1/2 cup chopped pecans, 2 mashed very ripe bananas, 1 (8 ounce) can crushed pineapple with juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, 4 large eggs.

Cream Cheese Icing: 1 box confectioners’ sugar, 1 (8 ounce) package cream cheese softened to room temperature, 6 tablespoons softened butter, 1 teaspoon vanilla, 1 tablespoon milk.

Preheat oven to 325 degrees. Grease and flour three 8-inch round pans. In a large mixing bowl put flour, sugar, oil, pecans, mashed bananas, pineapple, vanilla, cinnamon, and eggs. Stir with a spoon until batter is smooth. Pour batter into pans and bake for 30 minutes. Cool in pans for about 10 minutes. Invert layers onto a cooling rack and cool completely before assembling cake.

With an electric mixer, blend cream cheese and butter until smooth. Add the sugar, vanilla, and milk. Blend well. If mixture is too stiff, add more milk at a tablespoon at a time. Spread icing between cake layers, on the top and on the sides of the cake.H

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