Jacks Cake Recipes

JOHNNY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
• Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
• Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
• Bake for 40 to 45 minutes. Serve hot, with maple syrup.

JACK DANIEL'S CAKE

Steps:

• Mix cake and pudding mix together.
• Add eggs, milk, whiskey and magarine.
• Beat long and hard BY HAND.
• Add butterscoth mosels and nuts, reserving 1/2 cup of each.
• Pour batter into greased 13 x 9 x 2 inch pan.
• Sprinkle remaining morsels and nuts over batter.
• Bake @ 350 degrees 45-60 minutes.

JACK'S CAKE

Steps:

• Preheat oven to 250°F Line 2 loaf pans with parchment paper.
• In food processor, grind graham crackers to crumbs. Add baking powder and grind briefly to combine. Transfer to a bowl and add remaining ingredients. Combine thoroughly.
• Pour mixture into loaf pans. Place pans on cookie sheet. Bake in preheated oven 3 hours. Let cool completely before depanning and slicing.

JACK-O'-LANTERN TEA CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
• Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
• While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
• Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
• Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

JACK-O'-LANTERN CAKE

Steps:

• Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake batter as directed on box. Pour into casserole.
• Bake 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make, bake and cool remaining cake mix using same casserole or bowl.
• With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
• In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Spread a thin layer of frosting over entire cake to seal in crumbs. For easier handling, refrigerate or freeze cake 30 to 60 minutes. Frost entire cake with remaining orange frosting.
• Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered.

JACK-O'-LANTERN CAKE

Steps:

• Prepare and bake cakes according to package directions using two 10-in. fluted tube pans. Invert cakes onto wire racks; cool completely. Meanwhile, tint frosting orange using red and yellow food coloring., Cut thin slice off bottom of each cake. Spread one cake bottom with frosting; press flat sides together to make a pumpkin shape. Place a foil ball in the center to support the "stem"; top with an ice cream cake cone. Frost cake with remaining frosting. , To decorate face, roll out fondant to 1/8-in. thickness; cut into desired shapes for mouth and nose. Remove tops from two Oreo cookies; cut half-circles in filling for eyes. Press cookies and fondant into frosting to make the face.

APPLE JACK STACK CAKE

Steps:

• For the filling:
• Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
• For the cake:
• Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
• In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms-it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
• Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
• Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
• For the glaze:
• In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.