Mama Cake Recipes

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MAMA'S SPICE CAKE



Mama's Spice Cake image

Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. -Nancy Duty, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups sugar
1 cup raisins, chopped
1 cup water
3/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large eggs, separated, room temperature
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup chopped pecans
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
Pinch salt
4 cups confectioners' sugar
Additional chopped pecans, optional
Optional: Cinnamon sticks, fresh bay leaves, fresh rosemary sprigs, confectioners' sugar

Steps:

  • In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 482 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 353mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.

MAMA GUNN'S POUND CAKE



Mama Gunn's Pound Cake image

This prized recipe was highly sought after in Eden, North Carolina. My great-grandma will haunt me forever for making this public, but it's too good to keep to myself.

Provided by Jess Michael

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter
1 cup shortening
3 cups white sugar
6 large eggs
¾ cup milk
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
  • Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
  • Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
  • Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

Nutrition Facts : Calories 677.4 calories, Carbohydrate 82.9 g, Cholesterol 134.9 mg, Fat 35.6 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 15 g, Sodium 385.5 mg, Sugar 51 g

MAMA CAKE



Mama Cake image

"My great-grandmother used to make this delicious pound cake on a weekly basis," writes Tonya Peele of Wake Forest, North Carolina. Makeover Mama Cake tastes just as good as the original! We think Tonya and her family will enjoy this recipe for years to come.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (12 ounces) evaporated milk
1/4 cup water
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/4 to 1/2 teaspoon yellow food coloring, optional
3 cups self-rising flour

Steps:

  • Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

BAHAMA MAMA BANANA RUM CAKE



Bahama Mama Banana Rum Cake image

A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.

Provided by Scarlett516

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup dark rum
1 1/2 cups chopped pecans, toasted
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed brown sugar
5 large eggs, room temperature
1 cup mashed banana, very ripe
2 teaspoons vanilla extract
3 tablespoons dark rum
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sour cream

Steps:

  • TO MAKE THE GLAZE.
  • Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
  • TO MAKE THE CAKE.
  • Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
  • In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
  • One by one, beat in the eggs, taking care to mix well between each addition.
  • Beat in the mashed bananas, vanilla, and rum.
  • Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
  • Fold in the sour cream.
  • Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
  • Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
  • Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
  • Allow to cool completely before serving.

Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5

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