Strawberry Cake Ingredients:

• 1 Package(2-layer size) white cake mix
• 1 Package (3 ounces) strawberry-flavored gelatin powder
• 4 Eggs, lightly beaten
• 1 Cup vegetable oil
• 3/4 Cup mashed strawberries
• Strawberry Icing
• 1/2 Cup butter
• 1 Pound confectioners’ sugar
• 1/4 Cup water

How to make Strawberry Cake:

• Take the cake mix and gelatin powder in a big bowl.
• Beat in oil, eggs, water and strawberries.
• Pour the mixture into greased and floured cake pans.
• Bake it for 30 minutes at 350 F.
• Stop baking when a toothpick inserted comes out clean.
• Beat the butter and confectioner’s sugar together for icing.
• Spread Strawberries between cake layers and frost top and sides.
• Cool and frost with Strawberry icing.
• homemade Strawberry Cake is ready.

Tags: homemade cake, strawberry cake

Ingredients

• Plain flour – 1 and 1/2 cup
• Powdered sugar – 1 cup
• Egg – 1
• Refined oil or plain butter – 1/2 cup
• Baking soda – 1 tsp
• Milk – 1 cup
• Vanilla essence – 1 tsp

Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation:

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:
You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.

Tags: cakes, homemade

Ingredients:

• 2 cups Sifted Flour (sifted before measuring)
• 2 tsp. Baking Powder
• ½ tsp. Salt
• 6 tbsp. Butter (Makhan)
• ½ cup Sugar
• ½ cup Whole Milk
• 1 Egg (beaten)
• 1 ½ tbsp. Butter (Makhan) (melted)

Topping:

• 1 tbsp. All-Purpose Flour (Maida)
• ½ tsp. Cinnamon
• ¼ cup Sugar

Directions:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.

Prep Time: 15-20 Mins
Cook Time: 30-45 Mins
Serves: 4-6

Ingredients:

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 – 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don’t have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Tags: cake, chocolate

Ingredients:

• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup brandy
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

Method:

• In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds.
• Stir in brandy; let stand 2 hours, or overnight.
• Dredge soaked fruit with 1/2 cup flour.
• Preheat oven to 275 degrees F (135 degrees C).
• Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again.
• In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• In a large bowl, cream butter until light.
• Gradually blend in brown sugar and eggs.
• Mix together molasses and apple juice.
• Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit.
• Turn batter into prepared pan.
• Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean.
• Remove from pan, and lift off paper.
• Cool cake completely, then wrap loosely in waxed paper.
• Store in an airtight container.

Tags: cake recipes, christmas cake recipe, new year cake recipe