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This is a lovely decadent cake for a special occasion. It is actually more of a dessert than a cake. Try it, it’s delicious.

Ingredients for this recipe:

Instructions for this recipe:

1. Mix up the main dry ingredients first (flour, sugar, baking powder, cinnamon, salt, cloves) then add milk and continue to mix until smoothed. 
2. Stir in the pears and pecans. 
3. Pour into a 2 quart casserole dish. 
4. In a small mixing bowl mix the brown sugar, butter and hot water. 
5. Pour this mixture over the batter in the casserole dish. 
6. Bake for 45 minutes at 375 degrees F. 
7. Serve with vanilla ice cream! 

Try this tasty variation on a well loved standard, the lovely "Cheese Cake," Who said cheese cake is boring?

Ingredients for this recipe:

CRUST:

CHEESECAKE:

Instructions for this recipe:

1. Make the crust by mixing together the crushed wafers, butter and nutmeg.
2. Press the mixture into the bottom of a spring form pan. 
3. Bake the crust for 10 minutes at 325 degrees F. 
4. Blend together cream cheese, flour, sugar, rum and vanilla. 
5. Add one egg at a time to the mixture and continue to blend well after each addition. 
6. Then blend in the 4 additional egg yolks and the whipping cream. 
7. Pour cheesecake filling into prepared pan. 
8. Bake for one hour at 325 degrees F. 
9. Completely cool before removing from spring form pan then refrigerate over night.

*For a non-alcoholic family friendly version you can use rum extract, vanilla extract, white grape juice or apple juice!  

Fruitcake

This is a delicious and easy recipe. There is also no reason why it should be limited to the holidays. Fruit cake freezes exceptionally well and can be frozen for up to six months. Keep a few in the freezer and you can have a dessert ready on a moments notice. Quickly defrost the cake make an easy sauce an you are ready to serve your dessert.

Ingredients for this recipe:

Instructions for this recipe:

1. Grease the cake pans and line with wax paper. 
2. Sift flour and baking soda together. 
3. Mix together mincemeat, eggs, milk, fruit and nuts in a large bowl. 
4. Add the flour gradually to the mixture. 
5. Pour into your prepared pans (look for fun wreath shaped cake pans if you're gift giving your fruit cake!) 
6. Bake for 2 hours at 300 degrees F, tops will be golden brown. 
7. Cool on wire rack and remove wax paper.  

Tip:

To make the cake even tastier, sprinkle it with a little brandy while it is still hot. To be honest I do a little more than "sprinkle" myself! especially if you are going to freeze the cake to use as a dessert later, it is good if it is a little more moist.

And what would a page on cake recipes be without a recipe for a chocolate cake? Here follows a good old fashioned recipe. I hope you’ll enjoy it.

COCOA SPONGE CAKE

Ingredients for this recipe:

Method for this recipe:

1. Separate yolks from whites of eggs.
2. Beat yolks in a small bowl with the eggbeater until very thick.
3. Add sugar, salt and vanilla, and beat again until very thick.
4. Sift cocoa and the flour together and stir very lightly into the mixture.
5. Fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
6. Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

CHOCOLATE FROSTING

Ingredients for this recipe:

Method for this recipe:

1. Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy.
2. Make the frosting stiff enough to spread without using a wet knife.
3. It will keep indefinitely.

Pineapple Cupcakes Upside Down

What You Need:

How to Make It:

1. Preheat the oven temperature to 350 degrees.
2. Grease the cups in a muffin tin with a non stick cooking spray then line with wax paper.
3. Place the butter into a saucepan positioned over low heat.
4. Allow the butter to melt completely then stir in the brown sugar and corn syrup.
5. Adjust the heat to medium and stirring continuously cook about 3 minutes or until the sugar has completely dissolved.
6. Remove the pan from the heat.
7. Spoon 1 T of the butter mixture into each prepared muffin cup.
8. Place a pineapple slice into each muffin cup then add a cherry to the middle hole of each pineapple slice.
9. Break the eggs into a large mixing bowl and beat slightly with a fork.
10. Add the sugar and beat with an electric mixer on medium speed until the mixture thickens and turns lemon in color.
11. Add the oil, sour cream and vanilla and beat until the mixture is smooth.
12. In a separate bowl toss together the flour, baking soda, baking powder and salt.
13. Add the dry mixture to the egg mixture and blend until well moistened.
14. Fill the muffin cups 2/3 full of the batter.
15. Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
16. Invert the cupcakes onto a wire rack to cool completely.

Makes 12 cupcakes

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