Tag Archives: cake

Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake

Two of my favorite foods, pumpkin and cheesecake, yum! This would make a great addition to you holiday table.

20 gingersnaps cookies crushed

½ cup pecans finely chopped

¼ cup melted butter

2 (8oz) packages cream cheese

¾ cup sugar

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

 

Preheat the oven to 350 degrees; spray a 9-in spring form pan with cooking spray. Combine cookie crumbs, pecans and butter until blended, press into bottom and sides of the pan and bake 8-10 minutes. Let cool. Combine cream cheese ½ cup of the sugar and the vanilla. Add eggs one at a time beating well after each one. Remove one cup of batter, cover and refrigerate for 15 minutes. To the remaining batter add the rest of the sugar, pumpkin cinnamon and nutmeg, mix until well blended. Spoon half of the refrigerated batter into crust in dollops, layer pumpkin batter over top then the other half of the non-pumpkin batter. Using a butter knife, swirl through the batter several times. Bake for 50-60 minutes. Let cool in pan, refrigerate for at least 3 hours before serving.

Recipe from USA Weekend.

Cheese Cake

Cheese Cake                                                                                                      TWC

 

2   8 oz pkgs Cream Cheese – softened per pkg.

½ cup Sugar

1/8 cup Flour

½ tsp Vanilla extract

 

½ cup Milk

1 tsp Lemon juice

1 tsp Lemon peel powder

 

2 medium Eggs

 

Beat first group in mixer

Add next group and mix well

Add eggs one at a time and mix lightly

 

Pour and level in 10” Graham pie crust

Bake at 325 for 60 min.

Cool completely

Refrigerate 4 hours before serving

 

White Christmas Fruit Cake

Cake – White Christmas Fruit Cake                                          NCC/TWC

[I don’t know original source for this – we’ve made many years we both continued to improve fruit/nut mix each year to 2011]

 

Three loaf batch (each about 4 ½ x 8 ½ x 2 ¼” and 3 lb.):

 

Grease pans, line bottom with wax paper, and grease paper too.

 

66 oz (not critical)     Fruit and nuts:

20 oz. Pineapple Chunks (dried candied) – cut avg. chunk into 4 pcs.

15 oz  White Raisins – sort thru to pick out any stems, hard pcs, leaf pcs, etc.

10 oz  Chopped Dates (not whole Dates).  (Not white, but tastes so good!)

5 oz. Dried Apricots – cut into small 1/8” to 3/16” cubes.

16 oz Walnuts (or Pecans) coarsely chopped.

 

4 ½ cups              All-purpose Flour

2 tsp                     Baking Powder

½ tsp                    Salt

1  tsp (or more)  Lemon Peal (dry, ground)

 

1 7/8 stick            Butter or Margarine softened

1 7/8 cups            Sugar

8 med.                  Eggs

3 ¾ cups               Orange Juice (w/pulp)

 

Combine fruit and nuts in a large mixing bowl (4 qt. possible – 5qt. better) .

 

Add dry ingredients to fruit and mix well.

 

In a smaller mixing bowl:

cream butter with sugar,

add eggs and mix well,

add juice and mix well.

Add to fruit and flour mixture and blend.

Transfer equally to three loaf pans, and press flat on top.

 

Bake at 275 degrees (cover with cookie sheet for first hour) for 2 ¼ to 2 ½ hours until top

is firm, and toothpick comes clean (check at 2 hrs).

 

Cool completely in pans.

Turn out, peal paper, wrap tightly, and store in refrigerator or freezer.

 

Slice thin (3/8 to ½”).   Good spread with butter or cream cheese, or even plain!

 

CakeWhiteFruit.

Cake Frostings

Cake – Cream Cheese Frosting 1                                NCC

 

1 8  oz pkg Cream Cheese softened

½ cup Butter or Margarine softened

1-16oz pkg confectioner’s sugar, sifted

1 tsp Vanilla extract

 

Combine cream cheese and butter, beating until smooth

Add conf. sugar and vanilla

Beat until light and fluffy

 

 

Cake – Cream Cheese Frosting 2                                NCC

 

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla extract

 

Combine cream cheese, butter and vanilla, beating until smooth

Gradually add 4 cups Powdered Sugar

 

 

Cake – Vanilla Cream Cheese Frosting                    From a Cream Cheese box

 

1 8 oz pkg Cream Cheese softened

1 tsp Vanilla

5 ½ cups powdered Sugar

 

Combine cream cheese and vanilla, mixing until well blended

Gradually add sugar, mixing well after each addition

12 servings

 

 

Cake – Lemon Butter Frosting

 

6 Tbsp Butter

4 ½  to 4 ¾ cups sifted Powdered Sugar

¼ cup Lemon juice

1 tsp finely shredded Lemon peel

 

 

Drizzle for sweet rolls

1 cup sifted Powdered Sugar

¼ tsp Vanilla

Milk to desired consistency

Just stir and spread

Cherry Upside Down Cake

Cake – Cherry Upside Down                                                                                        LHC?/TWC [I’m fairly sure this at least started from an LHC recipe]

 

14 ½ oz can Sour red unsweetened cherries with juice

¾ cup Sugar

1 ½ Tbsp Tapioca

¾ tsp Ground dry Lemon peel

1/8 tsp Salt

 

1 box Yellow pudding cake mix

 

Mix first group and spread in bottom of 9 x 13 pan

Prepare Yellow pudding cake mix per box

Spoon mixed cake batter on top of cherries – fill corners!

Bake at 350 for 35-40 min.

Cool 15 min.

Invert into platter
Serve plain or with whipped cream, or with ice cream