what is your favorite kind of cake?

Answer 1

Baby Food Cake!

My aunt used to make this for me as a child, before she passed away. Every time I make it, it brings back so many memories. And, it's VERY good. Now, before you look at the name and say that it's gross, look at the VERY SIMPLE recipe. It's so easy and so moist -- it'll become your favorite in no time!

2 cups self-rising flour
2 cups sugar
1 teaspoon cinnamon
2 (8-ounce) jars baby food plums
3 eggs
1 cup vegetable oil

Preheat oven to 350 degrees. Combine self-rising flour, sugar and cinnamon in a medium mixer bowl. Stir in plums, eggs and oil, beating well. Spoon into a nonstick 9x13" cake pan. Bake at 350 degrees for 45 to 60 minutes, or until knife inserted in center comes out clean.

My only variations on this recipe, to make it more like my aunt's...I bake it in a bundt pan and then make a lemon glaze out of powdered sugar and lemon juice to drizzle over the top of the cake. Yum!

Answer 2

Wedding Cake

Answer 3

beehive chocolate Cake



FOR THE CAKE
175 g (6 oz) soft margarine
75 g (3 oz) soft brown sugar
80 ml (4 Tbs) clear honey
3 x size 2 eggs, separated
175 g (6 oz) self-raising flour
About 60 ml (3 Tbs) milk
25 g (1 oz) Cadbury Bournville cocoa
1 lemon
Yellow food colouring (optional)


TO DECORATE
350 g (12 oz) Vanilla Butter Icing (to make see below)
125 g (4 oz) lemon curd
1 Cadbury Flake family box

A 1.1 litre (2-pint) ovenproof basin, greased lightly, bee and flower cake decorations (optional)

Vanilla Butter Icing
175 g (6 oz) slightly salted butter
250 g (9 oz) icing sugar
Vanilla essence
Soften the butter, but do not melt in the oven or it will be too soft. Cream the butter well in a bowl, preferably with an electric mixer. Sift in the icing sugar and a few drops of vanilla essence; beat really hard until the mixture has a good fluffy texture and is pale in colour.

For the cake, cream the fat and sugar with 60ml (3 tablespoons) of the honey. When well beaten, add the egg yolks, then the flour and milk to make a dropping consistency. Halve the mixture, adding cocoa to one amount, and the finely grated lemon rind and colouring, if used, to the other. Whisk the egg whites and fold half into each mixture. Spread alternate coloured layers in the basin, then hollow out the centre a little. Bake at Gas Mark 4/180ºC/350ºF for about 1¼ hours, until cooked through.

Test with a warm skewer. Heat the remaining honey in the juice of half the lemon and then soak the cake with this, in the basin, poking it in with a skewer. Leave for 5 minutes before turning out to cool.


Cut the cake horizontally through twice, making three pieces. Have the butter icing ready. Mix a good spoonful of lemon curd into the icing. Use the remaining lemon curd to sandwich the cake together



Cake

With marzipan holly leaves and berries and a bright red ribbon, this makes a perfect adult Christmas cake.


Ingredients
250 g (9 oz) slightly salted butter
250 g (9 oz) dark soft brown sugar
4 x size 2 or 3 eggs
20 ml (1 Tbs) golden syrup or honey
150 g (5 oz) carton of natural yogurt
250 g (9 oz) self-raising flour
40 g (1 ½ oz) Cadbury Bournville cocoa
40 g (1 ½ oz) ground almonds or hazelnuts
FOR THE SYRUP
125 g (4 oz) caster sugar
125 ml (¼ pint) water
80 ml (4 tablespoons) dark rum
FOR THE FILLING AND ICING
80 ml (4 tablespoons) cranberry or redcurrant jelly
200 g bar of Cadbury Bournville chocolate
284 ml (½ pint) double cream
20-40 ml (1-2 tablespoons) rum
FOR THE TRUFFLES AND DECORATION
100 g bar of Cadbury Bournville chocolate
25 g (1 oz) slightly salted butter
60 ml (3 Tbs) cream from the icing
25 g (1 oz) ground almonds
50 g (2 oz) icing sugar
75 g (3 oz) sweet biscuits, crushed
40 ml (2 Tbs) rum
50 g (2 oz) glace cherries dusted in sugar
Chocolate leaves
A 25 cm (10-inch), round cake tin, preferably loose-based, greased and base-lined

Make the cake by creaming the butter and sugar together. Gradually beat in the eggs, syrup or honey and yogurt and when well mixed, fold in the sieved flour and cocoa, and then the nuts. Spread the mixture in the tin, hollow out the centre slightly, and bake at Gas Mark 4/180ºC/350ºF for about 1 hour until cooked.
Slowly dissolve the sugar in the water in a pan and then boil briefly to thicken the syrup a little. Cool before adding the rum, and then moisten the warm cake whilst still in the tin. Leave to cool completely before turning out.

Split the cake in half and sandwich it back together with the jelly. Melt the broken-up chocolate with all but 60 ml (3 tablespoons) of cream. When smooth, whisk together. Add the rum. Leave the icing to cool and thicken before spreading it over the cake; place the cake on the serving plate first if you are brave enough! Otherwise, ice it on a board and transfer when set. Make the surface quite smooth.

Now make the truffles by melting 75 g (3 oz) of the chocolate and grating the remainder. Stir all the ingredients into the melted chocolate, mixing well. Leave in the fridge until firm enough to handle fairly easily. Divide the mixture evenly and roll into about 18 balls, tossing them in the grated chocolate. Leave in the fridge until firm.

Decorate the cake with some truffles, frosted cherries and chocolate leaves. Keep cool until required.

Serves about 10

Answer 4

Devil's Chocolate Cake with Chocolate Frosting

Answer 5

Pineapple Upside-Down Cake From Food Network Kitchens



Recipe Summary
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: about 12 servings
User Rating:




Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled

Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

Answer 6

Ok, you make a chocolate cake from scratch. You make fudge but do not let it get hard, just cook it a little shorter than if you made fudge.Now, put the chocolate over the warm cake.

Answer 7

My favorite type of cake is 'Pink Champagne Cake'. This cake is my birthdaycake , and has been tradition for the last 12 years.

Answer 8

Another vote for German Chocolate Cake!

Answer 9

Tiramisu, the best cake in the whole world ;)

Answer 10

I can't eat any kind of cakes as I am allergic to eggs... :-(