Does anyone no any good cake recipes?

please i need some good cake recipes so i an make 1Does anyone no any good cake recipes?
Old English Spice Cake with Currant Hard Sauce


Cake


680g (1陆lb) Unbleached White Flour


450g (1lb) Sugar


225g (8oz) Unsalted Butter


175ml (6fl oz) Milk


60ml (2fl oz) Hot Water


4 Eggs, large


1 Lemon, zest only


1 Orange, zest only


2 tsp Baking Powder


2 tsp Caraway Seeds


陆 tsp Saffron


陆 tsp Vanilla Extract


陆 tsp ground Cinnamon


陆 tsp Cloves


陆 tsp Mace


陆 tsp Nutmeg





Currant Hard Sauce


170g (6oz) Caster Sugar


110g (4oz) Cream Cheese


110g (4oz) Unsalted Butter


50g (2oz) Sultanas


50g (2oz) Currants


2 tbsp Lemon juice


1 tsp Vanilla Extract


陆 tsp Saffron





Pre-heat oven to 180掳C: 350掳F: Gas 4


Cream butter and sugar, add eggs, one at a time.


Stir in the vanilla, caraway seeds and powdered saffron to the mixture.


Sift together dry ingredients.


Add dry ingredients to mixture alternately with milk.


Add the zest.


Pour into greased, floured baking tray or individual fairy cake tin.


Bake for about 1录 hours, checking after 1 hour.


Allow to cool for 10 minutes, before turning out on to a wire rack.





Currant Hard Sauce


Cream together butter and cheese.


Work in the powdered saffron beating until light and fluffy.


Mix in remaining ingredients and chill.


Serve at room temperature.





Serve the Spice Cake with portion of Currant Hard Sauce.








2.





African Banana Peanut Cake Ingredients


2 c All-purpose flour 3/4 c Sugar


2 ts Baking powder 2 Eggs


1/4 ts Salt 4 lg Bananas (very ripe); peeled


1/4 ts Baking soda 1 c Salted peanuts(divided);


2/3 c Butter or margarine;


Instructions for African Banana Peanut Cake


Combine flour, baking poder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; sir in 1/2 cup chopped peanuts. Scrape batter into well-greased 9'; x 5'; loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350-degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day. YIELD: 4 cups or 6 to 8 servings.





3.


INGREDIENTS


ngredients





* 300g plain flour


* 2 tsp cinnamon


* 1 tsp baking powder


* bicarbonate of soda


* 200g soft brown sugar


* 4 eggs


* 250ml oil


* 1 orange , zested


* 1 lemon , zested


* 200g carrots , finely grated


* 150g walnuts , chopped


* 227g tin pineapple pieces, well drained and chopped (optional)





FOR THE CREAM CHEESE FROSTING





* 125g unsalted butter at room temperature


* 50g icing sugar


* 250g cream cheese





METHOD:


1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.


2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.Does anyone no any good cake recipes?
I made this cake and everyone loved it! The best part is how simple it is to make.





Is it Really Better then Sex Cake?


1 18.25-ounce box yellow cake mix, plus ingredients to prepare


1 20-ounce can crushed pineapple


1 1/3 cup sugar


1 3.4-ounce box French vanilla pudding, plus ingredients to prepare


1 1/2 cup heavy cream


1 cup flaked, sweetened toasted coconut





Directions:


Preheat oven to 350 degrees.





Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple, 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.





Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.





Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.





Recipe courtesy Paula Deen
Plain and Simple Cake (Jazz it up any way you like)





8oz Sugar


8oz Margerine/Butter


8oz Self Raising Flour (Sifted)


4-6 Eggs (depending on size) beaten.





Cream Marge and sugar together till light and fluffy


Add the flour and eggs, beat well until smooth.





Pour into a greased baking tin approx 10'; x 15'; and bake top of oven gas 5 for about 30 - 40 mins (Test with a wooden skewer)





Cool in the tin and top with anything you like when completely cold, or chop in half and sandwich together. I use a jar of chocolate spread for ease, but you could make a frosting with:





4oz Margerine/Butter


8oz Icing (powdered) Sugar.





Cream together until smooth. Add a teaspoon vanilla essence and spread over cold cake.
Butter, for greasing the pans


1 3/4 cups all-purpose flour, plus more for pans


2 cups sugar


3/4 cups good cocoa powder


2 teaspoons baking soda


1 teaspoon baking powder


1 teaspoon kosher salt


1 cup buttermilk, shaken


1/2 cup vegetable oil


2 extra-large eggs, at room temperature


1 teaspoon pure vanilla extract


1 cup freshly brewed hot coffee





Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.


Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.





Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.





FROSTING!


6 ounces good semisweet chocolate (recommended: Callebaut)


1/2 pound (2 sticks) unsalted butter, at room temperature


1 extra-large egg yolk, at room temperature


1 teaspoon pure vanilla extract


1 1/4 cups sifted confectioners' sugar


1 tablespoon instant coffee powder


Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.





In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.


this cake is sooo goooood