Archive for the ‘Cake’ Category

A blast from the past… Crazy Cake

It’s been such a busy month for me. I went to Jersey to spend New Year’s with my dear friends. I am also going to school and we have had so much homework and testing that all or most of my free time has been working on that to keep up with the subjects.

Oh and I interviewed for a job. I was very happy when I got my “sorry, we found someone else with way better skills than you” letter. I am totally enjoying my time off after having worked for over 28 years.

So anyways, I was going through my old recipe box; yep, I have one of those old boxes with the index cards that you write your recipes on. While going through all of the recipes in the box, I came across a recipe for Crazy Cake. I used to make this cake all the time when I first got married. I loved how moist and chocolatey it was. I used to ice it with a Crisco icing recipe (heart attack waiting to happen, tastes good stuff) which by the way that recipe is also in the box…anyways, after reading the cake recipe, I put it back in the box, and then for the past week I have been obsessing over having a piece of Crazy Cake. So I broke down today and made the cake. I’ll cut it into slices and freeze on a cookie sheet, then seal-a-meal individual portions. That way I’ll always have a treat on hand if I get a hankering.

Crazy Cake

2 ½ cups of flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
6 heaping tbsp. cocoa
2 tsp. vanilla extract
2 tbsp. white vinegar
½ cup, plus 2 tbsp. vegetable oil
2 cups cold water

Preheat oven to 350°.

Put all ingredients in a bowl and beat with mixer until well blended.

Grease and flour or spray pans.

Bake cake for 35 minutes or until a toothpick comes out clean.

And don’t tell anyone, but I ate the whole thing…

I made a Butter Cream Cheese Frosting for the cake. Recipe follows:

Butter Cream Cheese Frosting

1 stick of butter, softened
8 ounces of cream cheese, softened
1 tsp. vanilla extract
4 cups confectioners sugar

Beat butter and cream cheese until light and fluffy, add vanilla. Add confectioners sugar about a ½ cup at a time until all is incorporated.


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Okay, so I didn’t find this recipe on the internets per-sey…I searched and searched and then searched some more for a fruitcake recipe. I was getting dizzy, there were so many recipes. I just could not decide. Many of the recipes claimed that if you had never liked fruitcake, that after eating their recipe, well you would fall in love with it. Anywho, I chose to go with the recipe that was on the container of the Pennant Fruit Cake Mix that I had bought. There is a link to this recipe on the Pennant web site (so this could qualify as a internets recipe right?), although there is one difference; the recipe I have from the container says bake at 250°, their web site says bake at 275°. I put mine in the oven at 250° for 3 ½ hours.

Sad but true, I don’t even know if I like fruitcake. I have never eaten it. When I was a kid, if it looked gross, I wouldn’t try it, and fruitcake looked gross. This year, I promise that I will try the fruitcake that I’ve made for my Mom and my brother. I can’t guarantee that I will like it, but I will at least give it a try. I will say this though, it smells wonderful, so maybe…


Festive Holiday Fruit Cake

1 ½ cups (12 oz.) Pennant Fruit Cake Mix
1 ½ cups (12 oz.) Pineapple wedges (assorted colors)
1 – 8 oz. candied red cherries
1 – 8 oz. candied green cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
2 cups currants or dark raisins
1 cup slivered almonds
1 cup walnut halves
½ cup bourbon

Pour the bourbon over combined fruits and nuts in a large bowl; let stand 2 to 3 hours, stirring occasionally (I let mine sit overnight in the bourbon, can’t have too much bourbon soaking time right?).

1 ¾ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar
½ cup butter or margarine, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
½ teaspoon baking soda

Measure the remaining ingredients into a large mixing bowl. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. Stir in fruit mixture. Spread evenly in a greased 12-cup fluted or angel cake pan, or 2 greased 6-cup fluted cake pans. Press mixture firmly into pan(s). Bake in a pre-heated 250° oven until toothpick inserted in center of cake comes out clean, 3 to 3 ½ hours. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely. Garnish with whole cherries, pineapple and nuts.

Printable Recipe

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