Whether you�re simply saving your cake to serve later in
the day or you�re saving the leftovers for tomorrow, storing it right will
keep it fresh, tasty, and looking good. Store one-layer cakes in their
baking pans, tightly covered. Store multilayer cakes in a cake-saver or
under a large inverted bowl. If the cake has a fluffy or cooked frosting,
insert a teaspoon handle under the edge of the cover to prevent an airtight
seal and moisture buildup. Cakes with whipped cream frostings should be
stored in the refrigerator. Unfrosted cakes can be frozen for up to 4 months
if well wrapped in plastic. Thaw in their wrappers at room temperature.
Frosted cakes should be frozen unwrapped until the frosting hardens, and
then wrapped and sealed; freeze for up to 2 months. To thaw, remove the
wrapping and thaw at room temperature or in the refrigerator. Cakes with
fruit or custard fillings do not freeze well because they become soggy when
thawed. For tips on frosting like a pro, visit
www.familytime.com/Showarticle.aspx?Articleid=505&Ci=0. For tips on baking
with sugar substitutes, check out
www.wilton.com/blog/index.php/baking-alternatives-sugar-substitutes.
LEMON POPPY-SEED CAKE
From A.S. Anderson of Beaverdam
INGREDIENTS:
1 box lemon cake mix
1 box lemon instant pudding mix
1⁄2 cup oil
4 eggs
1⁄4 cup poppy seeds
1 cup water
1 t lemon extract
DIRECTIONS: Mix together the first 2 ingredients. Add the
remaining ingredients. Pour mixture into a sprayed
Bundt pan. Bake at 350� for 40-45 minutes or until done.
IRISH CREAM CHEESECAKE
From Mary Jane Knight of Arlington
INGREDIENTS:
Crust:
1 cup graham cracker crumbs
1 cup finely chopped pecans
1⁄4 cup sugar
1⁄4 cup butter or Parkay margarine
(melted)
Directions: Combine crust ingredients; press mixture onto
bottom and 2 inches up the sides of a 9-inch springform pan. Chill.
Filling:
3 (8-oz). pkgs. Philadelphia brand cream
cheese (softened)
3⁄4 cup sugar
3 eggs
1⁄3 cup Irish cream liqueur
3 oz. Baker�s white chocolate squares
(melted)
Directions: In a large bowl, using an electric mixer, beat
cheese and sugar until very smooth. Beat in eggs, one at a time, until just
blended. Beat in liqueur and white chocolate. Pour into 9-inch springform
pan. Bake at 350� for 50 minutes or until the center sets. Remove from oven
and run knife around sides of pan to prevent cracking. Cool.
Topping:
1 cup sour cream
3 T confectioner�s sugar
1 T Irish cream liqueur
Directions: Combine topping ingredients and spread over
cheesecake, just before serving. Garnish as desired.
PINEAPPLE DUMP CAKE
From Ronnie Lewis of Spotsylvania
INGREDIENTS:
2 (20-oz.) cans crushed pineapple (drain
one of them)
1 box yellow or white cake mix
1 stick butter, cut in small pieces
1⁄2 t cinnamon
1 cup of any kind of nuts
DIRECTIONS: Preheat oven at 350�. Spray a 13x9-inch dish.
Spread pineapple on the bottom. Sprinkle dry cake mix over pineapple; dot
with butter. Sprinkle cinnamon and nuts over mixture. Bake for 40 or 45
minutes until fruit is bubbly. Good with ice cream or whipped cream.
KENTUCKY RAISIN CAKE
From Andrena Seawood of Heathsville
INGREDIENTS:
1 cup raisins
1 T orange zest
1⁄2 cup bourbon
18.25-oz. box yellow cake mix
3.4-oz. box vanilla instant pudding
1 cup evaporated milk
4 large eggs
1 stick melted butter
1 t McCormick Vanilla Butter & Nut
flavoring
Glaze:
1⁄2 stick of butter
1⁄2 cup brown sugar
1⁄2 cup bourbon
DIRECTIONS: Preheat oven to 350�. Grease and flour a
12-cup Bundt pan. In a pan, heat raisins, orange zest and bourbon until warm
� do not boil � and set aside. Mix all cake ingredients together until thick
and smooth. Spoon in raisin mixture; fold into batter. Pour mixture into
Bundt pan. Bake for 45-50 minutes or until golden and springs back. For the
glaze, combine all ingredients in a saucepan and boil for 3 minutes over
medium heat. Spoon the glaze over the cake and down the sides. Cool
completely before slicing.
EASY CARROT CAKE
From Carolyn Clark of Waynesboro
INGREDIENTS:
2 cups sugar
11⁄2 cups oil
4 eggs
21⁄4 cups flour, sifted
2 t baking soda
1 t salt
1⁄4 t nutmeg
2 t cinnamon
2 (7.5-oz.) jars junior baby food carrots
1 cup raisins or nuts, or a combination of
both
Cream Cheese Frosting:
4 T margarine, softened
3 oz. cream cheese, softened
1 t vanilla
1⁄2 t salt
2⁄3 lb. confectioner�s sugar (enough to
make frosting firm)
DIRECTIONS: Blend sugar and oil;
add eggs. Sift dry ingredients. Blend together and add carrots and raisins.
Grease a 9x13-inch pan and dust with confectioner�s sugar. Pour batter into
pan. Bake at 325� for 1 hour. Cool completely. For the frosting, blend all
ingredients together.
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