Give me a recipe for preparing a delicious cake.?

Question

I love cakes very much. My birthday is fast approaching.I would like to bake a cake myself. So i need your help......

Answer 1

DATE-NUT CAKE WITH RUM SAUCE

Ingredients:-

-1 1/4 cup butter
-2 1/2 cups sugar
-5 eggs
-3 1/4 cups cake flour, sifted
-1 teaspoon baking powder
-1/2 teaspoon salt
-2/3 cups milk
-1 cup pitted dates, firmly packed, finely chopped
-1 cup nuts, finely chopped
-2 tablespoons butter

Method:-

1) Beat butter and sugar until smooth and creamy.
2) Add eggs, beating well after each addition.
3) Sift together baking powder, flour and salt.
4) Save 3 tablespoons of flour and fold the remaining flour gradually into the butter-sugar mixture.
5) Stir in milk and mix until batter is nearly smooth.
6) Coat the dates and nuts with the reserved 3 tablespoons flour. Stir into the batter.
7) Grease Bundt or tube cake pan generously with 2 tablespoons butter.
8) Dust pan with flour and turn pan upside and tap out excess.
9) Pour batter into the pan and smooth the top surface of the batter with the back of a wet spoon.
10) Bake in preheated oven at 325°F for 90 minutes.
11) Cool in pan on rack for 10 minutes then slice along edges of pan with a butter knife to loosen cake before removing.

Rum Sauce (Optional):

-1/4 cup water
-2 tablespoons sugar
-1/4 cup butter
-2 tablespoons Myer's rum

Method:-

1) Combine water, sugar and butter.
2) Heat over low heat until mixture reaches a boil.
3) Remove from heat and add rum.
4) Invert cake on large platter and spoon rum sauce over warm cake.
5) Allow to cool before slicing.

Note:
Variations: Serve frosted with Cream Cheese Frosting or spread whipped cream cheese on each slice (as you would spread butter on toast) just before serving.

ENJOY!!

Answer 2

If you aren't that familiar with cakes just get a cake mix and follow the recipe. Cakes from scratch can be tricky and aren't much better than a good mix.

The favorite birthday cake in our family is a whipped cream cake. I just bake a chocolate mix cake in two 8-inch layers. Next take about 2 cups of heavy cream and whip it with 1/4 cup sugar.

Put one layer on the platter and split it in two horizontally (I use dental floss to split it). Remove the top half and spread the bottom half with 1/4 of the whipped cream. Don't spread any on the sides. Put the top half on and spread with another 1/4 of the whipped cream. Split the second layer and keep stacking and spreading. After spreading the top, shave some chocolate curls on for decoration. A chocolate bar and a butter knife work fine for this but keep the chocolate cold.

Your finished cake looks great and tastes even better.

Answer 3

Ingredients

All purpose flour(maida) - 200 gm
Sugar (powdered) - 200 gm
Butter - 200 g
Egg - 4
Baking powder - 2 tea spoons
Essence (vanilla) - 1 tea spoon
Milk (Boiled) - 1/2 cup
Salt - pinch

Method

Take sugar powder and butter in a big shallow bowl.
Beat them thoroughly with egg beater
Beat well until it becomes light, white and fluffy
Add beaten egg one by one
Sieve the maida with baking powder four times
Mix the maida little by little into the egg mixture
Again mix the batter vigourously well with milk
Pour the cake batter into the greased baking container
Bake the cake for 30 minutes at 350 degrees Farenheit
Icing sugar can be added on top after the cake cools down

Answer 4

This is a very good cake....

Chocolate Tiramisu Cake

1 13x9 inch cake 55 min 20 min prep
Change to: 13x9 inch cake US Metric
1 package plain devil's food cake mix or German chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Syrup
3/4 cup hot water
2 tablespoons instant coffee powder
3 tablespoons sugar
1/4 cup Kahlua or other coffee-flavored liqueur
Topping
2 cups nonfat vanilla yogurt
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup confectioners' sugar
1 teaspoon unsweetened cocoa powder or sweetened cocoa powder

Place rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 13 by 9 inch pan with vegetable oil spray.
Set pan aside.
Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
The batter should look thick and well combined.
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Place the pan in the oven.
Bake the cake until it springs back when lightly pressed.
Approximately 35 minutes.
Remove the pan from the oven and allow it to cool.
Prepare the syrup.
Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
Stir in the Kahlua.
Using a drinking straw or a chopstick, poke holes in the cooled cake.
Spoon the syrup over the cake so that it seeps down into the holes.
Prepare the topping.
Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
Spread the topping over the cake out to the edges with a spatula.
Refrigerate the cake.
Shortly before serving, sift the cocoa powder over the top of the cake.
Store this cake covered in plastic wrap in the refrigerator for up to 3 days.

Answer 5

BLUEBERRY LOAF CAKE

Ingredients:-

-1/4 cup butter
-1 cup sugar
-1 egg, separated
-1 cup milk
-1/2 teaspoon vanilla
-2 cups flour
-1 teaspoon baking powder
-1 pint blueberries

Method:-

1) Beat the butter and sugar until creamy. Add the beaten egg yolk.
2) Add the milk, alternately with the sifted flour and baking powder. Stir in the vanilla.
3) Last of all, gently fold in the whites beaten to a stiff froth.
4) Bake in a greased and floured loaf pan in a preheated 375°F oven until cake tests done.
5) Remove cake from pan by running a knife along edges. Spread a little butter over the top of the cake while it is still warm, and sprinkle with granulated sugar.

ENJOY!!

Answer 6

Ingredients: Fruit Cocktail Cake
2 Eggs
1 lb., 10 oz. can Fruit Cocktail
1 tsp. Vanilla
1-1/2 C. Sugar
1-1/2 tsp. Soda
1/2 C. Walnuts
2-1/4 C. Flour
1/2 tsp. Salt
1-1/3 C. Coconuts GLAZE:
3/4 C. Sugar
1/2 tsp. Vanilla
1/2 C. Butter
1/2 C. chopped Walnuts
1/4 C. Canned Milk
Cooking Instructions:
Beat eggs and sugar in large bowl until light and fluffy. Add undrained fruit cocktail, flour, soda, salt and vanilla. Spread in greased and floured 9x12 pan. Sprinkle with walnuts and coconut. Bake at 350 degrees, 20 to 25 min. While cake is still hot, drizzle with the glaze. Glaze: Combine sugar, butter, canned milk, and vanilla in small saucepan. Bring to boil, boil 2 min., stirring constantly. Remove from heat and stir in walnuts.
Serving Suggestions:

Additional Comments:

Answer 7

Zucchini Chocolate Orange Cake

"Very moist and different."
Original recipe yield: 1 Bundt pan.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

Answer 8

Hello fellow cake lover. Check out www.uktvfood.co.uk

Click the Recipes link on the left. You'll get two dropdown boxes asking you to search by chef or programme. In programme select James Martin: Sweet.

This guy makes the most awesome cakes and other desserts. I've tried a couple of his recipes and they are mind-blowing. You'll have a vast selection to choose from.

Happy cooking and Happy Birthday!

Answer 9

Take a yellow cake mix follow the direction on it put it in 2 - 8 inch round cake pans after the cake is cool remove the cake you can in the mean time take a box of pudding either kind will do instant or the cooked kind follow the directions on it if the cook kind let it cool. take one of the cake put on a plate put some of the pudding on it then put the other cake on top of that put the rest of the pudding in the middle of the cake+take a bowl of cool whip and use it like frosting do the sides+the rest of the top of cake where there is no pudding on it. put in the refrigerator then ENJOY.

Answer 10

This cake is really good and very easy to make.

Strawberry Refrigerator Cake

1 (18.25 ounce) package strawberry cake mix
2 (10 ounce) packages frozen strawberries
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries


Prepare cake mix as directed on package. Allow to cool. Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.
Arrange fresh strawberries decoratively on top of cake and serve.