MAGIC CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
- Beat egg whites in a large bowl with an electric mixer until stiff.
- Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
- Pour batter into the prepared baking dish.
- Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.
Nutrition Facts : Calories 292 calories, Carbohydrate 32.7 g, Cholesterol 128.4 mg, Fat 15.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 8.8 g, Sodium 142 mg, Sugar 23.7 g
HOMEMADE APPLE CAKE
This delicious Homemade Apple Cake gives you made-from-scratch bragging rights, while you throw it together in three easy steps. Cinnamon, apples and walnuts are brought together for a warm, spiced fall treat served up with a scoop of vanilla ice cream. This will be a family fall favorite in even less time than it takes to make it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
- In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 115 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 39 g, TransFat 1/2 g
MAGIC APPLE CAKE
My mom used to make this all the time growing up. It is a very moist and flavorful apple cake. She would double the recipe and bake in a 9x13 pan for 50 minutes.
Provided by KelBel
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugar.
- Add oil and eggs, mix together well.
- Stir baking powder, cinnamon, and salt into the flour; add to wet mixture.
- Stir in apples and vanilla extract.
- Pour into 9 inch square pan.
- Sprinkle with sugar and/or cinnamon if desired.
- Bake for 35-40 minutes.
INSTANT POT MAGIC APPLE CAKE
You don't need fancy inserts or special pans to make a sweet and satisfying baked dessert in an instant pot. This easy recipe lets you cook up a warm, spiced apple treat right in the bowl of the machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the brown sugar, granulated sugar, cinnamon, allspice, nutmeg and 1 1/2 cups water in a bowl and add to a 6-quart Instant Pot®. Add the apples to the pot. Follow the manufacturer's guide for locking the lid and set to pressure cook on low for 1 minute (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Break each apple in half using a wooden spoon. Place the cake mix in a bowl and combine with the butter, eggs and 3 tablespoons of the liquid from the pot; the mixture will be thick. Pour it evenly over the apples in the pot. Sprinkle with the almonds. Lock the lid and set to pressure cook on low for 30 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Allow to sit for 15 minutes. Spoon the cake into bowls and top with ice cream and caramel sauce.
MAGIC FRUITCAKE
A magical blend of mincemeat, pecans, sweetened condensed milk and candied fruit.
Provided by Judy
Categories Desserts Cakes Fruitcake Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Line greased pan with parchment paper and coat paper with non-stick spray.
- In a saucepan, combine crumbled mincemeat and water. Bring to a boil and cook, stirring, for 1 minute. remove from heat and allow to cool.
- Stir in pecans, candied fruit, sweetened condensed milk, and egg. Stir in flour and baking soda until just blended. Pour into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 58.7 g, Cholesterol 26.6 mg, Fat 10.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 453.5 mg, Sugar 33.3 g
CARAMEL APPLE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 14 to 26 servings
Number Of Ingredients 8
Steps:
- Coat four 9-inch-round cake pans with cooking spray and prepare the cake mixes as directed (or coat 2 pans and make the cakes in 2 batches). Divide the batter among the pans and bake as directed. Let cool 20 minutes, then remove from the pans and let cool completely.
- Stack the cakes on an upside-down cake pan, spreading frosting between the layers. Freeze 30 minutes. Using a small serrated knife, trim the bottom 2 layers of the cake on an angle to resemble the bottom of an apple.
- Trim the top layer just enough to round the edge, then carve out a 3-inch-wide cone-shaped piece of cake from the middle where the stem would be (about1 1/2 inches deep). Gather all of the cake trimmings in a bowl.
- Crumble the cake trimmings and mix with just enough frosting to moisten. Clump the mixture together and mound in a ring around the hole to form the top of the apple.
- Cover the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Freeze 20 minutes. Remove from the freezer and completely cover the top 4 inches of the cake and inside the cavity with more frosting.
- Mix the red food coloring with a dash of vanilla. Use a pastry brush to paint the top few inches of the cake a streaky red, blotting the brush on paper towels as needed. Repeat with the yellow food coloring to add a few yellow streaks.
- Unwrap the caramels and microwave until soft but not melted, about 20 seconds. Gather together, then flatten into a rectangle with your hands. Roll out on parchment paper to make a 7-by-26-inch rectangle, stretching with your hands as needed.
- Lightly brush the caramel rectangle with water where you want the peanuts to go. Sprinkle the nuts on top, then press them in with the rolling pin.
- Transfer the cake to a flat platter or sheet of parchment using your hands (don't touch the red part). Wrap the caramel around the cake, leaving the red top exposed. Tuck the caramel around the bottom of the cake; trim the excess with a knife so it looks like a pool of caramel. Insert a dowel into the top.
MAGIC APPLE PIE
"This pie is unique-it forms its own crust on top as it bakes, and it has a chewy cake-like consistency," says Helen Hassler of Reinholds, Pennsylvania. It's inexpensive, too-just 13 cents per slice!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg. Add the sugar, flour, baking powder and salt. Stir in apple and raisins. Spread into a greased 9-in. pie plate. , Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 104mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
MAGIC CAKES
This recipe comes from a great London bakery, Konditor & Cook. I think these little cakes are one of their best sellers. Perfect for kids birthday parties or to give away in Christmas boxes!
Provided by Sackville
Categories Dessert
Time 2h30m
Yield 28 cakes
Number Of Ingredients 16
Steps:
- Grease and line a 21 x 31 x 2.
- 5 cm baking tray with baking parchment.
- Preheat the oven to 180 C (160 C in a fan oven).
- Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
- Add the eggs, a spoonful at a time, beating well after each addition.
- You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
- Use a large metal spoon to fold in the flour in three batches.
- Spoon the mixture into the tin and spread evenly.
- Use a palette knife to level the surface.
- Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
- Turn out and cool on a wire rack.
- Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
- Roll out the marzipan to the same size as the top of the cake.
- Carefully lift on to the cake and gently smooth the top with your hand.
- Chill for an hour.
- Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
- Brush the top of the cakes with more apricot jam.
- Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
- Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
- Divide between four bowls.
- Leave one white and colour the others with your choice of food colouring.
- Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
- Leave for 20 minutes to dry.
- Lift off with a knife and put into paper cases.
- To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
- Gradually stir in the rest of the sugar and beat well until it is white and smooth.
- Use a small piping bag to create your own designs on top of each cake.
- Decorate with the glitter and silver balls.
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4.9/5 (13)Total Time 1 hr 5 minsCategory Dessert, Dessert IcingCalories 413 per serving
- Preheat the oven to 325°F. Spray two 8-inch round baking pans OR a 9x13-inch baking pan with baking spray. If using round cake pans and you want to serve the cake on a platter or plate, line the bottom with parchment paper.
- Heat 8 tablespoons butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of pan 5-7 minutes. Whisk in cream and cook until a ring of bubbles reappears about 1 minute. Off heat, whisk in vanilla.
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