Mrs Jones Magic Cake Recipes

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.

MRS JONES' MAGIC CAKE

Steps:

• Melt sugar, syrup and margarine in a jug for 2 minutes on high, mix well.
• Add flour, baking powder and cocoa powder, mix until smooth and well mixed, use a spoon, next add milk and egg.
• olace into well greased 8" microwave proof cake dish.
• Place on microwave rack or up turned plate, cook for 5 minutes on high.
• Do not over cook, there will be a slight damp spot around the edge, this will set during standing time of 5 minutes.
• Allow to cool before talking removing from dish.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a 12 cup Bundt Pan.
• In 4qt.
• microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
• Whisk until smooth.
• Whisk in sugar, then buttermilk, vanilla and eggs.
• Stir in flour, cocoa, salt and soda.
• Pour batter into pan.
• Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
• Cool in pan on wire rack for 10 minutes.
• Loosen cake from pan, invert onto rack to cool.
• After cake has completely cooled sprinkle with powdered sugar.
• (The cake is so rich it needs no icing).

SO EASY BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

MRS. WALKER'S FRUIT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
• Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

EASY MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
• Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.

MAGIC CAKES

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.

ME AND MRS. JONES

Steps:

• Chill 7-ounce Champagne glass. Rinse glass with the vermouth (save the vermouth). Add lime juice and Chambord.
• Fill glass with Champagne of choice. Top with reserved vermouth, cherry juice and bitters. Garnish with cherry.