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Honey Bun Cake
1
⁄2 cup (125 ml) packed brown sugar
1
⁄2 cup (125 ml) white sugar
1
⁄3 cup (80 ml) chopped pecans (optional)
2 teaspoons (10 ml) ground cinnamon
1 package 18.25 ounce (517g)
yellow cake mix
To preheat oven, set Temperature Control Knob to 350ºF (180ºC); set Function
Knob to BAKE/TOAST.
Grease bottom and sides of a bunt pan with shortening; lightly flour. In a small
bowl, mix brown sugar, white sugar, pecans (optional), and cinnamon until well
blended; set aside. In a large bowl, beat cake mix, oil, eggs, and yogurt with an
electric mixer on medium speed for 2 minutes. Spread half of the batter in the
pan. Evenly spread cinnamon mixture over the batter. Spread remaining batter
over the cinnamon layer. Bake about 55 minutes or until toothpick inserted in to
the center comes out clean. Allow cake to cool 10 minutes and turn on to plate.
Makes 12 servings.
Honey Bun Cake Glaze
1 cup (250 ml) powered sugar
2 teaspoons (10 ml) milk
1
⁄2 teaspoon (2.5 ml) vanilla or desired extract
In a small bowl, mix powered sugar, milk, and extract until smooth. Prick top of
cake with fork and drizzle glaze over cake while slightly warm.
Easy Banana Bread
1 package 18.25 ounce (517g)
white cake mix
1 cup (250 ml) ripe banana
(about 2 medium), mashed
To preheat the oven, set Temperature Control Knob to 350ºF (180ºC); set Function
Knob to BAKE/TOAST. Grease bottom and sides of two 9x5x3 inch (23 x 13 x 6 cm)
loaf pans with shortening; lightly flour.
In a large bowl, beat cake mix, bananas, buttermilk, oil, and eggs with electric mixer
on medium speed for 2 minutes. Stir in nuts if desired. Pour into prepared pans. Bake
for 40 minutes or until toothpick inserted into the center comes out clean. Allow cake
to cool 10 minutes before removing from pan. Repeat for second loaf. Makes 16
servings.
Cranberry Pork Roast with Sweet Potatoes
3 sweet potatoes, peeled and quartered
1 2-pound (900 g) boneless pork roast
14-ounce (400 g) can whole berry
cranberry sauce
To preheat the oven, set Temperature Control Knob to 400ºF (205ºC); set Function
Knob to BAKE/TOAST.
Place sweet potatoes in the bottom of roasting pan. Wash roast and place on top
of the potatoes. In a medium bowl, mash cranberry sauce; stir in sugar, cloves,
and salt. Pour over roast and potatoes. Bake until thermometer inserted in the
canter of the roast registers 160ºF (71ºC), 45 to 60 minutes. Makes 4 servings.
2
⁄3 cup (150 ml) vegetable oil
4 eggs
8 ounces (225 g) plain yogurt
1
⁄2 cup (125 ml) buttermilk
1
⁄3 cup (80 ml) vegetable oil
3 eggs, beaten
1 cup (250 ml) chopped nuts, (optional)
1
⁄2 cup (125 ml) sugar
1
⁄4 teaspoon (1.25 ml) ground cloves
Salt to taste
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