Apple Sauce Cake by JR

1/4 cup butter
1/4 tsp vanilla extract
1/3 cup granulared sugar
1 cup sifted flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
5/8 cup apple sauce

Cream butter until it is soft and creamy and add vanilla while creaming. Gradually add sugar and beat until mixture is light and fluffy. Mix flour, salt, baking powder and baking soda and sift 4-5 times. Add sifted ingredients alternately with apple sauce, making 3-4 additions, beginning and ending with dry ingredients. Stir gently and quickly until batter is well blended, but do not over-mix. Spread carefully into well greased 8 inch square cake pan and bake in moderate oven (350-375 F) for 35-45 minutes. Allow baked cake to 'set' for 15-20 minutes before removing from pan. Serve plain or with any desired icing.

From the New Purity Cookbook 1960

As I can be an impatient so and so and often need to take short cuts because I have even more impatient kids here's what I did: I mix the butter (it was already quite soft), vanilla and sugar together. In a seperate bowl I mixed the dry ingredients together and sifted them into the butter mixture alterately with the apple sauce. I used a round cake pan (because I'm naughty and only skimmed the directions) and I don't think I waited the full amount of time after taking it out of the oven. It was so moist and soft. Totally delicious! I'm trying to imagine how much fluffier it would have been had I done all that sifting but am having trouble as it was pretty darn perfect as it turned out!

Honey Cake

2 cups sifted cake flour                                            1 TBSP eggreplacer
1 tsp baking soda                                                     1/2 cup butter/vegetable shortening
1/4 tsp salt                                                               1 cup honey                                     
1/2 tsp ground cinnamon                                         1/2 cup sour milk or buttermilk
1/2 tsp ginger pwd


Sift flour, soda, salt, cinnamon, ginger and eggreplacer together and blend thoroughly; set aside.
Beat butter and honey 'til light and thick.
Beating only 'til blended after each addition, alternately add the dry ingredients in fourths and sour milk/buttermilk in thirds to creamed mixture. Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake @ 375F/190C about 25 mins, or 'til cake tests done.
Cool and remove from pans. (I cooled them 'til they were cool enough for me to handle with my bare hands and it worked perfectly)

This is from The American Family Cookbook 1979.

I filled the cakes with a mixed berry filling. I usually use frozen berries...I cook them down with a little water. Then I mix some cornflour with a little water and add it to the berries. Cook  a few mins and let cool. Fill cake and then ice top with your favourite icing.

Cherry Dump Pudding Cake by Manorama Dasi

Ingredients
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 can sour cherries
• 1/2 cup white sugar
• 1 1/4 cups cherry juice
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan. Drain cherries, saving the juice. Arrange cherries evenly with over the cake batter.
3. Measure cherry juice adding water or fruit juice to make 1-1/4 cups. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
You can also make this by adjusting the recipe with 3 tablespoons butter, 1 1/3 cups sugar, 1 cup of juice, add a pinch of allspice and cinnamon and bake it in a casserole pan. Good served hot with ice cream.

Standard Cake

1 3/4 cups flour3 1/2  tsp baking powder
1/2 tsp salt
1 tbsp eggreplacer
1/3 cup butter
1 cup sugar (scant)
1 tbsp buttermilk
1 tsp vanilla
1 cup milk

Mix flour, baking powder, salt and eggreplacer together. Then mix butter and sugar together in a seperate bowl 'til light and fluffy. Then add buttermilk and vanilla. Add flour mixture alternately with milk, beginning and ending with the flour mixture. Pour into two cake pans and bake for 25 mins at 375 F.

Adapted from A Guide to Good Cooking 1960.

Sponge Pineapple Upside Down Cake by Valerie Bailey

Sponge cake. Sieve one and three quarter cups of self raising flour & one cup of sugar & 1/4 cup of corn flour & 2 teaspoons of baking powder. Then whisk in 1/2 cup of vegetable oil & 1/2 teaspoon of vanilla essence & 1 tablespoon of lemon juice (bottled will do) Add just a little less than one cup of milk (room temperature is best) to make a very thick batter-like consistency. Line a cake tin with sliced pineapple and pour cake mixture over the pineapples. Bake in a preheated oven 150oC for about 20 to 30 minutes. Gently open oven door after 20 minutes and stick a knife into the center of the sponge . If the knife comes out clean the sponge is cooked and if the knife has gooey cake mixture it needs a bit more time to cook. When cooked and cooled turn it upside down and cover with melted chocolate and a big dollop of cream. I like oat cream, its a lot better to digest.

Triple Chocolate, Spiced Banana Cake by Tanuja Tulsi Seva Shukla

1 medium sized ripe Banana
1 Cup cold water
1/4 cup of oil
1 tsp vanilla essence
1 Tble spoon Lemon Juice
1 cup dark chocolate chips
1 cup of milk chocolate chips
1 1/2 cup self rising flour
1 tsp bicarbonate soda
1/2 cup sugar
2-3 Tbl spoon cocoa powder
1 tsp cinnamon
1 tsp AllSpice


Blend water, oil, banana vanilla and lemon juice. Mix well with sifted flour, bicarb, spices and sugar. Put mixture aside while you melt 1/2 cup each of the milk and dark chocolate. Add the melted chocolate to cake batter and mix well the add the remaining chocolate chips and bake at 180deg cel for approx 25-30 min.

Top with chocolate granach made with combo of fresh cream, chocolate and golden syrup.

Corn Flour Cake by Nirgata Devi Dasi

3 cups corn flour,
1/2 or 2 cups brown sugar,
1 cup yogurt,
1 backing powder,
1 vanilla,
3 grated apples
1/3 cup oil

Nicely mix everything and bake on 200C for 20 min. take out and cover with cream.Bake for another 10 min. When is ready you can also cover your cake with choco or carob.

Rohini's Conflour Cake

I stewed 1.5 c dates (those are pretty dry) for 3-4 minutes with enough water to cover them, and cinnamon, cloves, allspice, nutmeg, a little black pepper. Then let it all cool down, blended it up with two long, medium thick carrots. I used 1.5 c corn flour, 1/2 c all purpose flour, 1 T baking powder, 1/4 c walnut oil, 1/3 c sugar. The batter was thicker than a regular cake batter would be. Baked it at 350 F in a 9x12" tray.

For the topping I just whipped a stick of butter with honey, it is yum, we like that on bread, too.

Oh, I added a few handful of raisins, too, and you could use walnuts, but those are optional. Well, making the whole cake is optional, really :)

Lemon Sponge by Tanuja Tulsi Seva Shukla

1 1/2 cup self rising flour
1/2 tsp bicarbonate soda
2/3 cup of sugar
1 lemon
1 2/3 cup water
3 Tbl spoon oil

Sift flour and bicarbonate, Add the sugar. Remove rind from lemon, I would use a fine grater and add to flour mixture. Juice the lemon and add the water and oil and mix the liquids thoroughly. Add wet ingredients to the dry ingredients and mix well.

Bake in two sandwich tins at 180deg cel for approx 20/25min. The cake was not very brown on top I am guessing because of the lemon. Decorate as you like. Jam and cream in the centre.

Icing: I used fresh cream a bit of icing sugar and lemon essence. can also use zest of lemon for even more flavour

Blueberry Upside-Down Cake by Jayada Radhika

Ok, this recipe is really too good to keep to myself, so here it is. This is adapted from Fabulous Desserts by Johna Blinn

Blueberry Upside-Down Cake

1 quart fresh blueberries (I only had frozen and it worked fine)
1 tbsp fresh lemon juice
4 tbsp butter
1 tbsp egg replacer
1 1/2 cups plain four
dash salt
1 1/2 tsp baking pwd
3/4 cup milk

Wash and drain blueberries; place in a bowl.
Squeeze lemon juice over top; sprinkle with 3/4 cup sugar. Mix gently and set aside.
Cream together butter and remaining sugar.
Sift together flour, salt, baking pwd and egg replacer; add to butter mixture. Add milk and beat 'til smooth.
Place sweetened blueberries in well-greased 8-inch square pan (I used round as my square pan was full of Moussaka!), arrange berries in even layer; smooth cake dough over berries.
Bake in preheated 350F (180C) oven 30 mins.
When cake is done, invert on platter (be care of the juice!); cut in squares (or slices if using round tin) and serve warm (good cold too!). Can also serve with plain cream or whipped cream.

This is REALLY yummy!

Fluffy White Cupcakes by Neela

Very, very simple and quick! Yet very delish! Fluffy white cupcakes! :)

1 cup sugar
1/2 cup butter
1 1/2 cup buttermilk (ie. juice one lemon and mix with milk, set for 10 min)
2 tsp vanilla

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Butter the sugar, then mix in rest of wet ingredients, separately mix dry ingredients. Then mix the dry into the wet. Bake at 350 degree F for about 15 min or whenever your fork/toothpick comes out "clean".

And you're good to go, they surprisingly have a lot of moisture! :) Enjoy

Gerbaud Cake by Rohini

Gerbaud cake for Easter.

500 g flour
200 g butter
2 T sour cream
100 g sugar
1 T baking powder

Enough milk to make a medium dough. Make three balls of the dough and roll them thin.

The pastry is a little bit like a sweet biscuit, you roll it very thin, and smear it with apricot jam (homemade is best, or else add a little water to store bought and boil it once), sprinkle a walnut filling (ground walnuts, sugar, lemon rind, hot milk), next pastry, jam, walnut filling, pastry. Poke it all over with a fork, bake at 350 till done, cover with cocolate. Slice, offer, eat and bless heavens.

As I am very much against wasting even a drop of chocolate, I just pop it (!) on top of cakes, cookies, whatever I want to cover while they are still hot, and smear it around once it is melted. It is a very good trick. 

Golden Vanilla Cake by Subhadra (made by Alaksya)

This is a GREAT egg-free cake. It is very moist and not the least bit crumbly.

1 cup milk

1 tsp vinegar

1 1/4 cup flour

2 tbs cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup oil

3/4 cup sugar

2 t vanilla

Mix the milk and vinegar together and let sit for 5 minutes.

Sift together the flour, corn starch, baking power, baking soda, and salt.

In large bowl whisk together the oil, sugar, vanilla and milk mixture.

Whisk the dry ingredients into the wet.

Pour into a greased and floured 9" cake pan.

Bake at 350 degrees, about 25 minute.

Wild Alaskan Blueberry Buckle by Alaksya

Topping:
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter, room temperature
1 teaspoon cinnamon

Combine in a small bowl with a fork until crumbly.

Cake:
1 1/2 cups flour
2 1/2 tsps baking powder
1/2 tsp salt
1 dollop sour cream
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup blueberries fresh or frozen

Mix dry ingredients.
Beat together sour cream, sugar and butter. Add milk and vanilla.
Mix dry ingredients into sugar mixture.
Pour into a greased and floured 9" square pan.
Sprinkle top of batter with blueberries, and then with topping.
Bake at 375 degrees F for 25 to 30 minutes or until a toothpick inserted comes out clean.

Ooey Gooey Pineapple Upside Down Cake by Alaksya

I was going through my old blog posts looking to see what I haven't made in a while, and I think I am going to make this again very soon.

Ingredients:
1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup chopped pecans
20-ounce can of pineapple slices or crushed pineapple, drained, reserving 5 tablespoons juice
3 dollops sour cream
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
maraschino cherries
Directions:

Preheat oven to 350 degrees F.

Melt the butter in a 9-inch round cake pan. Add the brown sugar and pecans; stir well to thoroughly combine. Arrange 8 pineapple slices (or spread the crushed pineapple) in a single layer over the brown sugar mixture. Set the pan aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Mix the sour cream and sugar. Add the flour mixture to the sour cream mixture, and stir in the reserved pineapple juice.

Pour or spoon the batter evenly over the pineapple.

Bake at 350 degrees for 40 to 45 minutes. Place a cookie sheet on the rack below the cake in the oven. The cake has a tendency to bubble out of the pan.

Cool the cake in the pan for 5 minutes, not any longer or it will stick. Use a knife around the cake to make sure it is loose from the pan, then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring (or in a circle around the top).

Chocolate Sour Cream Cake by Rosemarie Emro

I'm enjoying the fact that the page is covered in chocolate stains :-)

1 2/3 cuups all-purpose flour
1 1/4 cup granulated sugar (I use caster sugar in cakes not sure what US do)
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup sour cream
1/2 cup oil or apple juice (I haven't tried apple juice)
2 teaspoons vanilla extract
1/2 ...cup club soda (english people - this is fizzy water)

Preheat oven to 350F.  Grease a 9 x 13 inch pan.

With a handheld electric mixer set on medium speed, mix up everything until completely combined :-)

Pour in tin.

Bake 30-40 mins.  Test in your usual fashion.

It says to cool completely before turning it out.

Will also make 12 cupcakes - bake for 15-20 mins at 350F.

Frost with whatever takes your fancy x

Hanuman Carob Cake by Vishnupriya Devi dasi

Hanuman cake:

• 1 round carob cake
• 1 small carob cupcake
• Carob icing
• Fondant

Cake and muffins:
(double the recipe for twelve muffins and a 9" round cake)

Ingredients:

• 1 cup milk
• 1 1/2 cup water
• 1/2 cup butter
• 1 1/2 teaspoons vanilla extract
• 2 Tbsp cornstarch
• 2 cups flour
• 1 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3.../4 teaspoon salt
• 1 cup carob powder

Process:

1. Preheat oven to 375F, about 5 minutes.
2. Line 12 muffin cups with paper liners and oil the round-cake tray.
2. Combine dry ingredients with the softened butter, add wet mixture (water,milk and vanilla) and stir just until blended.
4. Divide batter in two parts equally. One part will be divided into 12 muffin cups, the other will be the batter for the round cake. Bake until golden and tester comes out clean, about 30- 35 minutes.

Carob icing ingredients and process:

1/2 cup powdered sugar
1/4 cup softened butter
1/3 cup honey
1 cup dry milk
1/4 cup carob powder
1/4 cup water
1 tsp vanilla

Mix all the ingredients.

Fondant ingredients and process:

1 1/2 cup powdered sugar
1 tbsp. butter or shortening
1 tbsp. milk or water
4 drops of yellow coloring

Mix all ingredients together until very firm, then roll the fondant out on wax paper.

ASSEMBLING THE CAKE:
Step 1. Place cake on the plate in which you are going to decorate it.  Ice the carob cake with carob icing.  Take one small carob cupcake and split into two using a knife. The other muffins you can take them on breakfast :). Place on either side of the cake for the monkey ears.  Ice with carob icing as “glue” to hold against the side of the cake and ice the top of the cupcakes.

Step 2. Take a ball of a size of a golf ball of fondant. Roll out with a rolling pin between two wax paper sheets. Trace onto wax paper the Hanuman's face.  Cut out the parchment monkey face and place onto your fondant. Do the same for the ears and tilak. Use a toothpick to trace the shape and then use table knife to cut the face out of the fondant.

Step 3. Place the face onto the carob icing.  Do the same with the ears.

Notes:

1. I modified the idea of the cake from this website:  http://www.toppartyideas.com/mod-monkey-cake/

2. The fondant recipe is a modification of the one found in the link below.
http://www.cooks.com/rec/view/0,236,153178-233200,00.html

Fudge & Peanuts Mini Cake by Cintamani

So here it is. not accurate recipie with measurement but rather idea how to do it. Bake a sponge cake in muffin's tray. everybody has a recipie for thair own best sponge cake. Cat in 3 layers, Filings are: cream wipped with icing sugar and a spoon od peanut butter added on the end, caramel made of can of condense milk cooked in water for 3 hours (I think every ISKCON devotee knows how to do it, you put a can with sweet condence milk into a pot full of water and boil it for 3 hours)- this caramel is on the top, and other layer is same caramel mixed with mascarpone (1:1) with a little lemon juice to make it thick. You also have to add some peanuts rosted first in oven and crumbled best for caramel layer. it makes cake more crunchy and breaks sweetnes of it. Hope I was helpfull with it. Please belive me it is not my intention not to share recipie with you but I do not have exact one for it. If something is not clear please ask a question and I'll try to answer.

Lemon Pound Cake by Jayada Radhika

Lemon Pound Cake

1 cup butter, room temp 1 1/4 cups sugar
4 tbsp yoghurt or egg-replacer (this time I used both 2 tbsp yoghurt and 4 tbsp egg-replacer) zest of 1 lemon
2 cups flour
2 tsp baking pwd

Preheat oven to 350 F and grease your pan. Cream butter 'til fluffy, add suger and mix well. Add yoghurt, if using, and blend in the lemon zest.
 ...
 Mix flour, baking pwd and egg-replacer, if using, together and sprinkle over butter mixture a bit at a time, blending well after each addition.

Don't expect a cake batter, it is thicker then that. Turn batter into the prepared pan and bake for 1 hour or 'til skewer or knife inserted in center comes out clean.

Cool cake completely in pan. Offer and enjoy! Is nice served with ice cream.

Super Choc Cupcakes by Jagannath Suta

2 2/3 Cups Organic Plain Flour

2 tsp Baking powder
2 tsp Baking soda
1 1/3 Muscovado Sugar
6 TBSP Organic Cocoa powder
2 Cups bottled still water
2/3 Cups sunflower oil
1 TBSP Vanilla Essence
1 TBSP Choc flavouring
2 TBSP Lemon Juice

Mix wet, mix dry, mix all

Makes approx 24 cup cakes, fill in cup cake cases almost to the top using a non ...stick muffin or cupcake pan

Pop in oven at 180 degrees C, depends what kind of oven you have, 15 minutes to 30 minutes. If you have a glass door you can see when there roughly ready and test with a cake tester

Gentle heat 6 TBSP of double cream in a pan and add 250g of your favourite chocolate, it does not have to be cooking choc, stir gently, don’t over stir as it can cause separation especially if you are using non cooking chocolate, but it does work

Pour the choc mixture over the cup cakes

Sprinkle veggie choc sprinkles or grate more chocolate on top, white chocolate makes a good contrast

You can pipe on whipped double cream once the choc on top is cold and then decor with choc sprinkles. And you can instead of putting in cup cake cases just pour the mix into the non stick muffin or cupcake pan, cook, cool, cut in half, fill with St Dalfour jam, whipped double cream in the middle, put the top of the cup cake to one side and pour the choc mix on top, once cool pop the lid back on the other part with the jam and cream, decor the top with choc sprinkles