Sadcake Recipes

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SAD CAKE



Sad Cake image

This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake. It may be sad looking, but it is moist, chewy and sweet. It does not need a frosting.

Provided by Sandra E.

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Coffee Cake

Yield 24

Number Of Ingredients 7

2 cups biscuit baking mix
2 ¼ cups packed brown sugar
4 eggs
½ cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  • Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 28.7 g, Cholesterol 31 mg, Fat 11.1 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 152.2 mg, Sugar 21.6 g

OLD FASHIONED 'SAD' CAKE



Old Fashioned 'Sad' Cake image

Provided by Crystal

Number Of Ingredients 5

2 cups Bisquick
4 eggs
2-1/3 cups brown sugar (about 1 pound)
1 tsp vanilla extract
1 cup chopped pecans

Steps:

  • Mix all the ingredients and put in a 13x9" buttered pan (or spray it with nonstick cooking spray). Bake at 350 degrees for 30 minutes. It will rise will baking, then fall.

MRS BEETON'S VICTORIAN SEED CAKE - A VERY GOOD SEED CAKE



Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake image

Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place.

Provided by French Tart

Categories     Dessert

Time 2h10m

Yield 1 Large Seed Cake, 12 serving(s)

Number Of Ingredients 9

450 g butter
450 g flour
350 g caster sugar
2 tablespoons caraway seeds
6 eggs, whisked
200 ml brandy or 200 ml madeira wine
ground mace
grated nutmeg, to taste
50 g chopped candied citrus peel (optional)

Steps:

  • Pre-heat the oven to 170C/325F/gas mark 3 and grease and line a 7" (18cm) to 8" (20cm) round cake tin.
  • Cream the butter with the sugar and then sift in the flour.
  • Add the mace, nutmeg and caraway seeds and mix together well. (Add the chopped candied peel if using at this stage as well).
  • Stir in the whisked eggs and the brandy.
  • Beat the cake again for 2 to 3 minutes, until very smooth and with no lumps.
  • Pour the mixture into a tin lined with buttered paper.
  • Bake it for 1½ to 2 hours, until a skewer comes out clean when tested, and the cake is well risen, firm and golden brown.
  • ORIGINAL RECIPE:.
  • A VERY GOOD SEED-CAKE.
  • 1776. INGREDIENTS - 1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar, pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of caraway seeds, 1 wineglassful of brandy.
  • Mode - Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1-1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds.
  • Time - 1-1/2 to 2 hours.
  • Average cost, 2s. 6d.
  • Seasonable at any time.

Nutrition Facts : Calories 723.3, Fat 33.1, SaturatedFat 20, Cholesterol 173.1, Sodium 303.4, Carbohydrate 58.5, Fiber 1.4, Sugar 29.3, Protein 7.5

SAD CAKE



Sad Cake image

Sad is such a misnomer for the name. The simple-to-make cake-it takes only 10 minutes to mix up-is sweet, chewy and yummy! -Lori Hanley, Hartsville, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 7

2-1/4 cups packed brown sugar
2 cups biscuit/baking mix
4 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, mix brown sugar and baking mix. In another bowl, whisk eggs, oil and vanilla until blended. Add to sugar mixture; stir just until moistened. Fold in pecans and coconut., Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until browned and a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack.

Nutrition Facts :

SAD CAKE



Sad Cake image

This is allegedly a Texas recipe. One of DH's friend brought it to a party that we had. It is called a Sad Cake because it falls on purpose, the taste is not Sad.

Provided by mandabears

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

16 ounces light brown sugar
4 eggs
2 cups Bisquick
1 1/2 teaspoons vanilla extract
1 cup pecan pieces
7 ounces flaked coconut (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13x9 pan lightly with cooking spray.
  • Cream sugar and eggs together.
  • Mix in Bisquick until well mixed.
  • Add pecans, vanilla, (and coconut).
  • Pour into pan.
  • Bake at 350 degrees for 30 minutes.
  • Note: the cake is supposed to look strange.
  • It rise high in the oven and then caves in in the middle.
  • Serve warm with whipped cream or ice cream or plain.

Nutrition Facts : Calories 475.3, Fat 16.9, SaturatedFat 2.8, Cholesterol 106.3, Sodium 440, Carbohydrate 76.4, Fiber 1.9, Sugar 58.9, Protein 6.8

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