Philly Gift Cake Recipes

HOLIDAY GIFT CAKE

Steps:

• Preheat oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.
• Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.

HOLIDAY GIFT CAKE

Steps:

• In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; gradually add 2 cups to batter. Set aside five to six cherries for garnish. Chop the remaining cherries; add to remaining flour mixture with pecans. Fold into batter. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack to cool completely. , For glaze, combine sugar and milk in a small bowl; stir until smooth. Drizzle over cake. Decorate with reserved cherries and candles if desired.

PHILLY DUTCH-STYLE FUNNEL CAKES

Steps:

• Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
• Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
• Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.

PHILLY BUTTER CAKE [SCRATCH]

Steps:

• Peel potatoes and boil until tender. Drain and reserve 3/4 c of cooking water. Mash the potatoes and stir in the potato water; set aside. Dissolve yeast in the warm water and add the 1 teaspoons salt.
• Add the yeast mixture to the potato mixture; mix on low speed to blend.
• Cream the butter and add the 1 c of sugar a little at a time along with the salt and beaten eggs.
• Stir in the yeast mix. Mix well and add 3 c of the flour (1 c at a time) beating vigorously after each cup.
• Dough should be soft but not wet so add up to 1/2 cup more flour if necessary. Cover bowl and let rise until doubled, about one hour.
• Grease a 9x13 pan or two 8" square pans. When dough has doubled, punch down and turn onto floured surface and sprinkle top with flour. Let rest five minutes. Roll to 1/2 to 3/4" thick and as close to the shape of the pan as possible. Place in the pan/pans, cover and let rise until doubled.
• Make topping by creaming the butter. Beat in the sugar and flour. Add eggs, one at a time and beat well after each. Add just enough milk to make the mixture easy to spread over the cake; it should not be runny.
• After gently spreading the topping on the risen dough, bake in preheated oven at 350 for 35-45 minutes. Let cool in pan.

PHILA BUTTER CAKE

Steps:

• Combine 1/4 cup white sugar, shortening and 1/4 teaspoon salt. Beat in the egg and mix for one minute or until well blended
• Dissolve the yeast in the warm milk. Add the milk and yeast mixture, vanilla and 2 1/2 cups flour to the shortening mixture. Mix for 3 minutes with a dough hook or with hands.
• Turn dough out on a floured board and knead for one minute. Place dough in a medium size lightly greased bowl, cover and set in a warm place to rise for 1 hour.
• While dough is rising prepare gooey butter topping. Combine the remaining sugar, butter and salt. Add the egg and corn syrup. Mix until just combined. Add the flour, water and vanilla and mix to combine. Set aside.
• Grease two 9x9 inch square baking pans.
• Divide dough into two pieces and place them into the prepared pans. Crimp the edges halfway up the sides of the pans to prevent the topping from running underneath. With a fork poke wholes into he bottom of the dough. Divide the topping into two equal parts and spread over the dough in each pan. Let the cakes stand for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake cakes for 30 minutes. Do not overbake, the topping should stay gooey. After the cakes have cooled sprinkle tops with confectioners' sugar.

PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE)

Steps:

• Blend cream cheese, butter, sugar,eggs, and vanilla well.
• Slowly add 2 cups cake flour sifted with baking powder.
• Combine remaining 1/4 cup flour with fruit and nuts.
• Fold into batter.
• Pour into greased 10in. bundt pan.
• Bake at 325* for 1 hour and 15 minutes.
• Cool in pan for 5-10 minutes before removing.

PHILLY GIFT CAKE RECIPE

Steps:

• Combine sugar, cream cheese, margarine, and vanilla, mixing until well blended. Add eggs, one at a time,mixing well after each addition. Gradually add 2 cups flour sifted with baking powder, mixing well after each addition. Toss remaining flour with cherries and chopped nuts, fold into batter. Sprinkle greased 10-inch tube pan or fluted tube pan with finely chopped nuts, pour batter into pan. Bake at 325 for 1 hour and 20 minutes. Cool 5 minutes, remove from pan. Cool thoroughly. Combine confectioners sugar and milk. Mix well. Drizzle over cake, and garnish with additional cherries if desired. Batter can also be poured into coffee cans or small cake pans. Fill 2/3 full and bake at 325 for 1 hour. Can be frozen