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Italian Cream Cake
1 cup (250 ml) buttermilk
1 teaspoon (5 ml) baking soda
1
⁄2 cup (125 ml) butter
1
⁄2 cup (125 ml) shortening
2 cups (500 ml) sugar
Preheat oven to 350ºF (180ºC). Grease and flour three 9x1
1
⁄2-inch (23x3 cm)
round cake pans; set aside.
In a small bowl, dissolve the baking soda in the buttermilk; set aside.
Using flat beater attachment, cream together butter, shortening, and sugar on
medium speed until light and fluffy. Mix in eggs one at a time. Add buttermilk
mixture, vanilla extract, coconut, and baking powder. Reduce speed to low
and gradually add flour. Mix until just combined.
Bake in the preheated oven for 30 to 35 minutes or a toothpick inserted into
the center of the cake comes out clean. Cool in pans on wire racks for 10
minutes. Invert onto wire racks to cool completely. When cool frost with
Cream Cheese Frosting. Makes one 3-layer cake.
Cream Cheese Frosting
2 8-ounce (225 g) packages
cream cheese, softened
1
⁄2
cup (125 ml) butter, softened
Using flat paddle, beat cream cheese, butter, and vanilla on medium speed
until light and fluffy. On the lowest speed, gradually add confectioners sugar
until well blended. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake.
Country Carrot Cake
2 teaspoons (10 ml) baking powder
2 teaspoons (10 ml) baking soda
1
⁄2 teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground nutmeg
1
⁄2 teaspoon (2.5 ml) ground cloves
1
⁄4 cup (60 ml) vegetable oil
1
1
⁄2 (375 ml) cups sugar
1
⁄2 cup (125 ml) brown sugar
2 teaspoons (10 ml) vanilla
Preheat oven 350ºF (180ºC). Grease and flour a 13x9x2-inch (33x25x5 cm)
pan; set aside.
In a medium bowl, mix together flour, baking powder, baking soda, salt,
cinnamon, nutmeg, and cloves; set aside. Using flat beater, mix oil, sugar,
brown sugar, vanilla, and eggs on medium speed until smooth. Reduce speed
to low, add pineapple, walnuts, coconut, carrots, and raisins until well blended.
Gradually add flour mixture. Mix until well combined. Pour batter into prepared
pan and bake for about 40 to 50 minutes or a toothpick inserted into the center
of the cake comes out clean. Cool on wire rack until completely cool. Frost with
Cream Cheese Frosting (see recipe above). Makes one 13 x 9-inch sheet cake.
5 eggs
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) flaked coconut
1 teaspoon (5 ml) baking powder
2 cups (500 ml) all-purpose flour
3 eggs
1 cup (250 ml) crushed pineapple
with juice
1
1
⁄2
cups (375 ml) chopped toasted
pecans or English walnuts
1
⁄2 (125 ml) cup shredded coconut
2 cups (500 ml) shredded carrots
1 cup (250 ml) raisins
3 cups (750 ml) flour
1 tablespoon (15 ml) vanilla extract
2 pounds (900 g) confectioners sugar
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