Warm Apple Cake

Cake:

2 c. flour
1 t. baking powder
1/2 t. baking soda
3/4 t. salt
2 t. cinnamon
1/2 t nutmeg
1/4 t. cloves
4 c. peeled, diced apples...1/4 inch
1 T lemon juice
1 c sugar
1/4 c. brown sugar
1/2 c. unsalted butter
2 eggs
1/2 c. nuts (optional)

Brown Sugar Sauce:

1/2 c. unsalted butter, cut into small pieces
1 c brown sugar
1/4 c. milk
1/4 t salt
1/2 t. vanilla extract

Oven 350ºF.  Spray 13x8 baking dish with non-stick cooking spray
CAKE:
1.  Mix together flour, baking powder, baking soda, salt  and spices, then set aside
2.  Whip together sugar, brown sugar and butter
3.  Mix eggs in, one at a time, then slowly add flour mixture, just until combined
4.  Add apples and mix lightly until combined.
5.  Pour batter into baking dish and spread in even layer.
6.  Bake 33-38 minutes
7.  Let cool about 5 minutes, then cut into squares and serve with sauce
 SAUCE:
1.  combine butter, brown sugar, milk, salt and vanilla in small saucepan
2.  Bring to a boil over medium heat, stirring a few times.  Allow to boil 1 1/2 minutes.
3.  Let sauce cool slightly.  Serve over warm cake.

Ginger Sour Cream Bundt Cake

by Jana

Softened butter
2 1/4 c. all purpose flour
4 t. ground ginger
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted, room temperature butter
2 c. sugar
4 eggs
1 egg yolk
2 t. vanilla
1 c. sour cream
1 c. crystallized ginger
1/2 c. dried, tart cherries (optional)

Preheat oven to 350 F.  Generously grease 12 cup Bundt pan with softened butter.

Mix flour, ground ginger, baking powder and salt in bowl and set aside.  In another bowl, beat 1 c. butter until smooth, then add sugar and beat about 2 minutes.  Add eggs one at a time, beating after each addition.  Then beat in 1 egg yolk and the vanilla.  Add flour mixture in 3 additions alternately with the sour cream, beating on low speed just until blended after each addition.  Mix in crystallized ginger and cherries.

Spread batter in pan.  Bake until top is light brown and done in the middle...about 55 minutes on center rack of oven.  Cool in pan for 15 minutes then gently tap bottom edge of pan until cake loosens then invert and remove from pan. 

Cookie Sheet Cake

by Nancy

Mix:

2 c. flour

2 c. sugar

2 t. cinnamon

1 t. baking soda

Bring to a boil:

1 c. margarine

4 T. cocoa

1 c. water

Pour over dry ingredients.

Add:

2 eggs

1/2 c. buttermilk*

1 t. vanilla

1/2 c. nuts

Beat well and pour out on a greased jelly roll pan or cookie sheet with sides(10 1/2 x 15 1/2)

Bake at 350ºF. for 20 min.

Icing:

Bring to a boil, stirring constantly

1 stick margarine (1/2 c.)

4 T. cocoa

Let cool and then add 6 T. buttermilk*

Pour mixture  over one box of powdered sugar.  Beat well.  

Add:

3/4 c. nuts

1 t. vanilla

Pour icing over cake while still warm.

If you have no buttermilk, use milk to which 1 T. lemon juice has been added.

Pumpkin Cake

by Nancy

1/2 c. shortening

2 c. flour

3 t. baking powder

1/2 t. salt

1/2 t. ginger

1/2 t. nutmeg

1/2 t. cinnamon

1/2 c. chopped nuts

1 c. pumpkin

3/4 c. milk

2 eggs

1/2 t. baking soda

Cream shortening.  Add sugar and cream thoroughly.  Blend in well-beaten eggs.  Sift  flour and other dry ingredients.  Mix pumpkin, milk, spices and soda.  Add flour and pumpkin mixture alternately.  Blend in nuts.  Pour into well-greased and floured pans. Bake at 350ºF. for 25-30 minutes.

Upside Down Cake

by Nancy

Mix:

2 T. margarine

1/2 c. sugar

1 egg

1/3 c. milk

1 c. flour

1 1/2 t. baking powder

1/8 t. salt

1 t. vanilla

Then:
2 T. margarine
1/2 c. brown sugar
1/4 c. nuts
8 slices pineapple
other fruit such as maraschino cherries

Melt margarine in 9 x 9 pan, then add brown sugar.  Arrange fruit in pan.  Pour batter over fruit and then bake.  Bake at 375ºF. for 20-30 minutes.  Invert to serve.

Vanilla Cake

by Bethany

1/2 cup margarine
2-3/4 cups all-purpose white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. Ener-G Egg Replacer
1/4 cup water
3/4 cup rice milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract

Preheat oven to 375º F.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix rice milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat margarine until it is creamy. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed rice milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Add mixed Ener-G along with the rest of liquid. Pour into greased and floured pans.
Bake at 375ºF. for 30 to 35 minutes, or until done Remove from oven and let cool for 10 minutes. Remove from pans and let cool.

Spiced Pumpkin Bars

by Nancy

2 c. flour

1 1/2 c. sugar

1 T. baking powder

2 t. cinnamon

1 t. baking soda

1/2 t. salt

1/2 t. ginger

1/4 t. nutmeg

1/4 t. ground cloves

4 eggs

1 3/4 canned or cooked pumpkin  ( or winter squash)

1 c. unsweetened applesauce

raisins

powdered sugar

Combine dry ingredients.  In another bowl combine eggs, pumpkin and applesauce.  Mix well.  Stir into dry ingredients.  Spread into well-greased 15 x 10 inch baking pan.  Bake at 350ºF. for 20-25 minutes.  When cool, dust with powdered sugar.

Rhubarb Cake

by Elverda and Nancy

1/2 c. shortening

1 c. brown sugar

1/2 c. white sugar

1 egg

2 c. flour

1/2 t. salt

1 t. baking soda

1 c. buttermilk or sour milk (1 c. milk + 1 T. lemon juice)

1 1/2 c. chopped raw rhubarb

1 t. vanilla

Cream together shortening, sugar and egg.  Add remaining ingredients.  Add topping below:

Topping:

1/2 c. white sugar

1 t. cinnamon

1/2 c. chopped nuts

Sprinkle on top of cake batter.

Bake in ungreased 9 x 13 pan at 325ºF for 50 minutes.

~In Alaska our rhubarb grew so large.  It was one of the first edible things that grew in our yard in the Spring and it tasted so good after a long winter.

Raisin Nut Cake

by Roma

2/3 c. butter

1 c. brown sugar

1/2 c. molasses

2 eggs, beaten

1 c. sour milk

1 t. baking soda

2 1/2 c. flour

2 t. baking powder

1 1/2 t. cinnamon

1/2 t. cloves

1/2 c. walnut kernels

1 1/2 c. raisins

Cream butter with brown sugar, then add molasses, eggs and sour milk in which has been dissolved the baking soda.  Mix the flour, baking powder, cinnamon and cloves.  Add to this dry mixture, the raisins and coarsely chopped walnuts.  Then combine these dry ingredients with the first mixture and bake in 3 layers at 375ºF. for 25 minutes.  Frost with your favorite icing.

~Roma and Kay both remember this cake as most delicious!

Raisin Cookie Bars

by Nancy

1 c. raisins

1 1/2 c. water

1 c. sugar

1/2 c. cooking oil

1 egg

1 t. cinnamon

2 c. flour

1/4 t. salt

1 t. baking soda

Boil raisins and water together for 5 minutes.  Let cool.  Mix sugar, oil, egg and cinnamon.  Add salt and baking soda to 3/4 c. liquid from the raisins.  Add flour alternately with the liquid/salt/baking soda mixture  Stir in raisins.  Bake on greased cookie sheet at 350ºF for 10-15 minutes.

Ice when warm with mixture of:

2 T. butter

1 t. vanilla

2 c. powdered sugar

canned milk

Pumpkin Roll

by Kathleen

1/2 c. flour

1 t. baking powder

2 t. pumpkin pie spice

4 egg yolks

1/2 c. canned pumpkin

1/2 t. vanilla

1/3 c. sugar

4 egg whites

1/2 c. sugar

Grease and flour a 15 x 10 x 1 inch jelly roll pan and set it aside.  Stir together flour, baking powder and pumpkin pie spice and set aside.  In another bowl, beat egg yolks and vanilla until thick and lemon colored.  Gradually add 1/3 c. sugar and pumpkin until sugar is dissolved.  In another bowl with clean beaters, beat egg whites until stiff.  Fold egg yolk mixture into egg whites, then sprinkle dry ingredients over the egg mixture and fold in gently just barely until combined  Spread batter in pan.  Bake at 375ºF for 12-15 minutes until cake springs back when touched.  Quickly loosen edges of cake and turn cake out onto a towel sprinkled with powdered sugar.  Roll up towel and jelly roll starting from one of the short sides.  Cool on wire rack and then unroll cake and remove the towel.  Spread the cake with cream cheese frosting to within 1 inch of edge.  Roll up cake.  Sprinkle  cake roll with additional sifted powdered sugar.  Chill, slice and serve.

Cream Cheese Frosting

2  three oz. packages of cream cheese

1/2 c. butter or margarine

2 t. vanilla

4 1/2 - 4 3/4 c. sifted powdered sugar

Beat together softened cream cheese and butter, add vanilla.  Gradually add 2 c. of the sugar and beat well.  Gradually add 2 1/2 - 2 3/4 more sugar until it is spreading consistency.

Prune Spice Cake

by Nancy

1/2 c. shortening

1 1/2 c. sugar

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 t. allspice

1 c. sour milk (1 c. milk and 1 T. lemon juice)

1 c. stewed prunes, stoned and chopped

1 T. grated orange peel

1/2 c. walnuts, chopped

Cream shortening and add sugar gradually, then well-beaten eggs.  In a separate bowl, combine flour, baking soda, baking powder and spices, then add alternately to the first mixture with the sour milk. Add prunes.  Bake in 3 layers at 350ºF for 30-40 minutes.

~Nancy's wedding cake was prune spice.

Lap Cakes

by Friederike Feldmann Lemke

2 c. molasses

2 c. sugar

2 c. shortening

4 eggs

2 c. walnuts

1 grated whole lemon peel

1 T. baking soda dissolved in a little warm water

1 T. ginger

1 heaping T. cinnamon

1 t. cardamom

about 10 c. flour (enough to handle well)

Mix and spread in at least 2 jellyroll pans  The dough is very thick.  Bake at 350ºF about 30 minutes.  Don't overbake!  Use a powdered sugar frosting.

~Friederike left Germany about 1882 when she was 19 or 20 years old to come to America.  After living for a time in New York, she made her way to Minnesota.  Her family loved these lap cakes.

German Apple Cake

by Ruth

1 c. salad oil

3 eggs

2 c. sugar

1 t. vanilla

2 c. flour

1 t. baking soda

2 t. cinnamon

1 c. chopped nuts

4 peeled, sliced apples

Beat together oil and eggs until frothy.  Add sugar and vanilla and blend.  Gradually add flour and dry ingredients.  Blend well.  Fold in apples and nuts.  Bake in greased and floured 9 x 13 pan at 350ºF for 45-50 minutes.  Top with glaze immediately after removing from oven.

Glaze:

2  three oz pkgs cream cheese

3 T butter

2 t. vanilla

1 1/2 c. powdered sugar

Blend together until smooth

Fruit Cocktail Cake

by Ruby Viola Kotter Freeman

1 c. sifted flour

1 t. baking soda

1/4 t. salt

1 can fruit cocktail, drained

1 egg

2/3 c. sugar

1 t. vanilla

Sift flour, salt and soda together.  In another bowl beat egg, then stir in sugar and vanilla.  Add fruit cocktail and stir into the flour mixture.  Pour into 9 x 9 inch pan.  Top with a mixture of:

1/2 c. brown sugar

1/2 t. cinnamon

1/2 c. chopped nuts

Bake at 300ºF for 45 minutes

Dark Fruit Cake II

by Ruby Viola Kotter Freeman

1 lb. candied fruit

3 c. raisins

3 c. chopped dates

2 c. walnuts

1/4 c. honey or molasses

1/4 c. dark fruit juice (grape, cherry, etc.)

1 c. butter

1 1/4 c. brown sugar

4 eggs

2 c. flour

1/4 t. baking soda

1/4 t. salt

1 t. cinnamon

1/2 t. cloves

1/2 t. mace or nutmeg

Mix fruit and molasses or honey.  Set aside.  Cream butter and sugar, then add eggs one at a time and beat thoroughly after each egg. Add dry ingredients and fruit, nuts and juice.  Grease and line loaf pans with wax paper.  Bake 1 1/2 hours at 270ºF.  Put shallow pan of water on bottom of oven.  Leave paper on 2 days then wrap in foil.  Makes 5 lbs.

Dark Fruit Cake

by Ruby Viola Kotter Freeman

1 lb. candied fruit mix

2 lbs. seedless raisins

1 lb. dates

2 c. walnuts

1 lb. seeded raisins

1 lb. currants

1/4 lb. citron

1/4 lb. lemon and orange peel

1 lb. gumdrops

5 c. flour

5 t. baking powder

1/2 t. baking soda

1 c. orange and lemon juice

1/2 c. dark fruit juice

1/3 t. salt

2 t. cinnamon

2 t. nutmeg

1 t. ground cloves

1 c. molasses

2 c. shortening

2 c. brown sugar

6 eggs

Mix together chopped fruits and nuts.  Cream shortening. Add sugar, then beat in eggs one at a time.  Beat well.  Then add fruit, nuts, and flour mixed together with juices.  Bake in slow oven 275ºF for 2 1/2 hours in loaf tins lined with wax paper.

Christmas Fruit Cake (Candy Cake)

by Roma

Combine in a large bowl:

1 lb. seedless raisins

2 lbs. mixed candied fruits

1 lb. gumdrops, quartered (omit black ones)

1/4 c. pineapple or maraschino cherry juice

1 1/2 c. shelled walnuts

Cake batter:

1 c. shortening

1 c. sugar

3/4 c. brown sugar

5 eggs

1 t. vanilla

2 1/2 c. flour

3/4 t. salt

1 1/2 t. baking powder

1 1/2 t. cinnamon

1 t. ground cloves

Cream shortening, sugar, eggs and vanilla.  Add dry ingredients.  Combine with fruit and nut mixture. Bake in loaf pans at 275-300ºF for 2 1/2-3 hours.

~Most of us called this fruit cake, but because of the gumdrops in it, Mark always called it candy cake.  It was best made several weeks before Christmas.

Carrot Cake with Pineapple

by Kathleen

2 1/2 c. flour

2 t. baking soda

2 t. cinnamon

1 t. salt

2 c. sugar

1 1/2 c. vegetable oil

4 eggs

2 t. vanilla

2 c. shredded carrots

1  8 oz can crushed pineapple including juice

1 c. chopped walnuts

Mix flour, baking soda, cinnamon and salt.  Set aside.  In another bowl mix on high, sugar, oil, eggs, and vanilla.  Combine 2 mixtures and beat on low.  Add carrots, pineapple and walnuts.  Pour into greased and floured 9 x 13 pan.  Bake at 350ºF for 40-45 minutes.

Top with cream cheese frosting:

1  3 oz package softened cream cheese

1 T milk

1 t. vanilla

2 1/2 c. powdered sugar

 ~Carrots grew well in Alaska and tasted so sweet.  We liked them fresh out of the garden and in almost any other recipe including 'pumpkin pie'.