Amish Cake Recipes

AMISH CAKE

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, cream together the butter and sugar.
• Add the buttermilk and baking soda. Mix well.
• Add in the flour and vanilla. Mix until combined.
• Bake at 375 degrees for 30 minutes or until the center bounces back when you touch it.
• While the cake is baking, make the topping. In a bowl, combine the butter, milk, brown sugar and nuts. Mix well.
• Spread this mixture all over the top of the warm cake.
• Place under the broiler (turned to low) and bake for 1-3 minutes or until the nut topping is bubbling.
• Remove from the oven and allow the cake to cool.
• Serve warm alone, with whipped cream or with ice cream.

AMISH FRIENDSHIP CAKE

Steps:

• To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
• To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
• Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

AMISH CAKE

Steps:

• Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
• For cake: cream butter and sugar together until fluffy.
• Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
• Add 3 cups flour and mix until blended.
• Add vanilla last.
• Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
• For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
• When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
• Remove from oven again and cool.

AMISH FUNNEL CAKE

Steps:

• Beat the eggs, then add the milk and sugar.
• sift 2 cups of flour to baking powder and salt.
• add to the milk, sugar, and egg mixture.
• mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
• The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
• put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
• gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
• Check it with a pair of tongs and turn it when the bottom becomes golden brown.
• it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
• you can top with powdered sugar, syrup,etc --
• enjoy. It will make about 6 cakes.
• If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
• Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
• Remove from the heat; set aside.
• In a bowl, combine the flour, cornstarch, baking powder and sugars.
• Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
• Melt the remaining butter.
• In a bowl, whisk the eggs, milk, sour cream and melted butter.
• Make a well in dry ingredients; stir in egg mixture just until moistened.
• Spread into a greased 10-inch springform pan.
• Spoon onion mixture over the dough.
• Place pan on a baking sheet.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Serve warm.

AMISH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

AMISH BUTTERMILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11-inch cake pan.
• Combine flour, white sugar, brown sugar, butter, and baking soda in a bowl until crumbly. Transfer 1 cup of crumbs to a small bowl and set aside. Add buttermilk and cinnamon to remaining crumbs and mix until batter is just combined and moist. Pour batter into the prepared cake pan and sprinkle reserved crumbs on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

AMISH COFFEE CAKE

Steps:

• Mix the sugar, flour and shortening until lumpy.
• Do not mix until creamy.
• Reserve 1 cup to use as topping.
• Dissolve the baking soda in the hot coffee and add to the flour mixture.
• Add the egg and vanilla.
• Spread in a 9"x12"x2" pan (please note that this is a thin batter) and sprinkle on the reserved topping.
• Bake at 325°F degrees for approximately 30 minutes.
• Sprinkle with powdered sugar before serving.

AMISH BROWN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 7- or 8-inch pie pans. 1
• Mix flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Mix in oil, followed by milk. Spread evenly into the prepared pans. Sprinkle white sugar and cinnamon over each.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 35 minutes.

DAWN'S AMISH FRIENDSHIP CAKE WITH STARTERS

Steps:

• Amish Friendship Cake Initial STARTER:.
• Day 1-Day 14:.
• 1 cup cubed pineapple, drained.
• 1 cup sugar.
• 2 T. Brandy.
• Combine in a glass gallon jar. Let set it set for 2 weeks.
• Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
• Be sure to stir daily.
• Day 15:.
• Add 1 cup Marachino cherries including the juice.
• 1 cup sugar.
• 2 T. Brandy.
• Let set two more weeks, stirring daily.
• Day 30:.
• Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.).
• The resulting "juice" is the "starter" for your Amish Friendship Cake.
• Amish Frienship Cake Secondary STARTER:.
• First we prepare another starter from the starter above.
• 1 1/2 cups starter, prepared above.
• 1 lg. can sliced peaches, with juice.
• 2 1/2 cups sugar.
• Put peaches and juice in a gallon jar. Stir once a day for 10 days:.
• On the 10th day, Add:.
• 2 1/2 cups sugar.
• 1 20 oz. can pineapple chunks and juice.
• Stir every day for 10 days.
• On the 20th Day, Add:.
• 2 1/2 cups sugar.
• 1 10 oz. jar Marachino cherries and juice.
• 1 20 oz. can fruit cocktail and juice.
• Stir every day for 10 days.
• On the 30th Day:.
• Drain liquid from fruit.
• Divide the juice into 5-6 jars each containing 1 1/2 cups of juice.
• Give to friends, and keep one for yourself.
• Your friends can now start with the starter you have given them, and make the 30 day cake directly.
• Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
• Note:.
• When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• Amish Friendship Cake:.
• Cake 1 yellow cake mix, without pudding in it.
• 2/3 cup oil.
• 4 eggs.
• 1/3 of the fruit, prepared with the starter above.
• 1 cup nuts, chopped.
• 1 box Vanilla instant pudding.
• Mix all ingredients together, and bake in a greased Bundt pan at 350, for 50 minutes or until done.
• Important Note:.
• Do not use a metal strainer when straining the fruit.
• When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT. Set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• I frost my cakes with Cream Cheese frosting and top with walnuts.

AMISH SUGAR CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
• Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.