1 001 Nights Cake Recipes

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NO. 1 CUTOUT CAKE



No. 1 Cutout Cake image

This little cake says, "I'm one!" in a big way. All you need is Betty Crocker cake mix, an 8" x 4" loaf pan, a knife to create the number one shape using a Betty Crocker template, and some frosting. Add your own twist to the toppings, including baby's favorite bits of fruit, crushed animal crackers, sprinkles, cereal and more.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 20

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  • Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  • Stir together 1/2 cup frosting and green food color to desired color. Spoon green frosting into decorating bag fitted with small round tip; set aside.
  • Trim rounded top off loaf cake. Place loaf cake cut side down on plate. Trim cake into number one shape using template (template can be found under the Tips below) as a guide. Frost sides and top of cake with white frosting. Pipe green frosting into stripes on cake. Use remaining frosting to frost cupcakes.

Nutrition Facts : ServingSize 1 Serving

1,001 NIGHTS CAKE



1,001 Nights Cake image

A delicious Arabian honey treat, and very quick and easy to prepare. The cake is buttery-eggy, and the topping is a chewy confection of butter, sugar, honey, almonds and cinnamon; Ed compares the topping to pecan pie, but it's much more caramelized and toothsome.

Provided by EdsGirlAngie

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

5 tablespoons butter
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour, plus
1 tablespoon flour
1/2 cup butter
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon

Steps:

  • Butter a 8"x8" square glass baking dish.
  • Preheat the oven to 400 degrees F.
  • Beat the eggs, sugar and vanilla together until the color"lightens" slightly; add melted butter and mix well.
  • Combine the flour and baking powder, then add to the egg mixture; mixing gently but thoroughly.
  • Pour into the prepared dish and bake 12 minutes.
  • Meanwhile, prepare the topping by melting the butter in a small saucepan, then adding the sugar, honey, almonds and cinnamon.
  • Bring to a boil, stirring constantly until thickened a bit (it doesn't need to reach a particular temperature).
  • After the 12 minutes of baking, take cake out of the oven (it will look a lot like custard at this point) and gently pour the topping onto the cake.
  • Return cake to the oven and bake for another 15 to 20 minutes.

Nutrition Facts : Calories 404.9, Fat 24.1, SaturatedFat 12.7, Cholesterol 128.9, Sodium 182.7, Carbohydrate 45, Fiber 1.1, Sugar 37.1, Protein 5

NANY'S WHITE CAKE



Nany's White Cake image

This is a cake recipe by my beloved Great Grandmother! She was a master in her time. She grew up during the depression and made up lots of recipes cooking for her large family. This cake is wonderful! I serve it with frosting or whip cream and berries. Enjoy!

Provided by MEAGANCOLLEEN

Categories     Desserts     Cakes     White Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 cup white sugar
⅓ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans.
  • Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost or fill as desired.

Nutrition Facts : Calories 190 calories, Carbohydrate 29.8 g, Cholesterol 46.2 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 116.6 mg, Sugar 17.8 g

ONE - TWO - THREE - FOUR CAKE II



One - Two - Three - Four Cake II image

This is a very old recipe. It uses basic items found in most any pantry.

Provided by Janice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 cup butter
2 cups white sugar, divided
3 cups cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  • Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • In a separate bowl, beat egg yolks well, then add to butter mixture.
  • Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
  • Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
  • Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g

FIGS FOR 1001 NIGHTS



Figs for 1001 Nights image

Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings!

Provided by Cem176

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

12 black figs
50 g unsalted butter
1 teaspoon ground cinnamon
1 tablespoon vanilla sugar
1 1/2 teaspoons rose water (this is optional, I'm not a big fan so I leave it out, but it does add to the overall flavour) (optional)
1 1/2 teaspoons orange flower water
500 g mascarpone cheese
100 g slivered pistachios

Steps:

  • Preheat a grill or oven to the fiercest it will go.
  • Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, and sit them, in a heatproof dish into which they fit snugly.
  • Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour some into the figs, save a small amount for serving.
  • Blister under the hot grill or bake in the oven for a few minutes and then serve; it's that quick. Just give each person a couple of figs on a side-plate.
  • Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of pistachio. MMMM!

Nutrition Facts : Calories 227.6, Fat 14.5, SaturatedFat 5.2, Cholesterol 17.9, Sodium 2.2, Carbohydrate 24.1, Fiber 4.8, Sugar 17.6, Protein 4.3

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