Lindas Cake Recipes

LINDA'S LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
• In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
• Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
• In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
• When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

LINDA SUE'S CHOCOLATE CAKE (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flour, sugar, cocoa powder, and baking soda together in a bowl; add water, canola oil, and vinegar. Mix until batter is smooth. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool in the pan before slicing.

LINDA'S KITTY LITTER CAKE

Steps:

• Prepare cake mixes and bake according to directions on box, using 2 9x13" pans. Let cool completely.
• Prepare pudding mix according to package directions. Once cooked, cover bowl with saran wrap, and chill in refrigerator, until ready to assemble cake.
• Place Vanilla sandwich cookies in a heavy duty Zip-lock plastic bag, and roll with a rolling pin until cookies are crumbled.
• Set aside 1/4 cup of the cookie crumbs. Add a few drops green food coloring to the 1/4 cup crumbs, and mix with a fork.
• Remove the cakes from their pans, and crumble into a lg. bowl.
• Toss cake with 1/2 the remaining vanilla cookie crumbs, and the chilled pudding. You probably won't need all of the pudding.
• Mix gently with the cake crumbs until evenly moist.
• Put mixture into a NEW litter box that has been lined with plastic wrap.
• Unwrap the tootsie rolls. Place 3 of them in a microwavable dish, and heat on LOW until soft and pliable, checking every 30 secs. Taper the ends of the tootsie rolls, rolling them between your palms and curving slightly, to make them look like pieces of poop.
• Repeat with remaining tootsie rolls, heating them 3 at a time. Bury some of them and you can place a few on top too. Sprinkle some of the ones on top with cookie crumbs.
• Sprinkle the other 1/2 of cookie crumbs over top of the cake.
• Scatter the green cookie crumbs lightly over the top (this resembles the colored granules in some brands of kitty litter).
• Dip the scoop in the box, and your ready to scoop and eat!

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

MISS LINDA'S LEMON ICEBOX CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 2-layer cake.
• In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
• Cool and split the two cake layers. Fill with lemon filling.
• Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
• Keep refrigerated.

LINDAS CHRISTMAS CAKE

Steps:

• Take a 9-inch (23cm) square or a 10-inch (26cm) round cake tin.
• Grease the tin 1st with marg then cut two rounds of greaseproof paper to fit the base and a double greaseproof paper to fit the sides,( making the sides a little large then the tin) Snip the base of this band (side) at regular intervals, so it fits flat at the bottom. Press the band into the cake tin. Making the sides large then the tin
• Preheat oven 325 F- 160C, gas mark 3
• Cream the butter with brown sugar, add finely grated orange and lemon rind, blend together then add the black treacle. beat the eggs with the "brandy or sherry or rum" and gradually blend into the creamed mixture.
• Sieve the flour & mixed spice into the mixture along with the ground cinnamon, then add the ground almonds, mix well then add the 3lb mixed dried friut.
• once all mixed add the chopped glace cherries, and the 300g mixed nuts, you can add little at a time to make sure its all mixed in well.
• spoon the mixture into the prepared cake tin, smooth the mixture on top and press gently with damp but not too wet knuckles, this helps to keep the cake flat on top and also prevents it becoming hardened with baking.
• Bake for approximately 4 - 5 hours in the centre of the oven.
• Allow 1 hour at a moderate heat (325 F- 160C, gas mark 3) then lower the heat to slow (275-300F. 140-150 C gas mark 1-2) and continue the cooking,
• Check carefully and lower the heat if the cake is becoming to brown.
• Test the cake ensure the cake has shrunk away from the sides of the tin and when a fine skewer is inserted into the cake it should come out quite clean
• Then follow another test listen carefully an uncooked rich cake makes a distinct hum.
• Cool in the tin only turn out when cold.
• To give a very moist texture, prick the cooked cake at 10 days intervals and soak with a little sherry, brandy or rum.
• To marzipan a rich fruit cake
• Try not to handle the marzipan to much.
• First brush away any surplus crumbs from the cake, make sure the cake is level; it is often a good idea to turn the cake upside-down and use the base as the top as it is 100% level
• Coat the cake with sieved apricot jam before putting the marzipan on make sure your marzipan covers the sides, extra trims can be cut off to neaten it later
• Before icing the cake decide weather you want to leave the marzipan for 48hrs to dry out, but marzipan is nicer if moist, but if it has been handled a lot the oil for the ground almonds will soak through the icing, you can paint the marzipan with egg white and ice at once