Colonial Caraway Cake Recipes

COLONIAL CARAWAY CAKE

Colonial Caraway Cake image

A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.-Eleanor Davis, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 8

Ingredients

5 eggs, separated
1 cup butter, softened
1-1/2 cups sugar, divided
1-2/3 cups cake flour
2 teaspoons caraway seeds
1 teaspoon lemon extract
1/4 teaspoon salt
Confectioners' sugar

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well. , Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts :

CHOCOLATE SWIRL CAKE

Chocolate Swirl Cake image

This tasty chocolate cake from Gail Maki of Marquette, Michigan won't ruin your waistline. Pretty swirls of cream cheese dress it up while cherry pie filling provides moistness. "Sometimes I add miniature chocolate chips for an extra-special treat," Gail says.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1 package chocolate cake mix (regular size)
1 can (20 ounces) reduced-sugar cherry pie filling
5 egg whites
1 teaspoon vanilla extract
TOPPING:
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute equivalent to 1/3 cup sugar
1/2 teaspoon vanilla extract
2 egg whites

Steps:

In a large bowl, combine the cake mix, pie filling, egg whites and vanilla just until moistened. Spread into a 13x9-in. baking dish coated with cooking spray; set aside., In a small bowl, beat the cream cheese, sugar substitute and vanilla until smooth. Add egg whites; beat on low speed just until combined. Spread over batter; cut through batter with a knife to swirl. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean and topping is set. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 350mg sodium, Carbohydrate 35g carbohydrate, Fiber 1g fiber), Protein 5g protein.

PEAR GINGERBREAD CAKE

Pear Gingerbread Cake image

You'll need just four items to stir up this tasty gingerbread cake topped with canned pears. "You can also use fresh ripe pears when they're in season," suggested Cindy Reams from Philipsburg, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 4

Ingredients

1/4 cup butter, melted
2 cans (15-1/4 ounces each) sliced pears, drained and patted dry
1/3 cup sugar
1 package (14-1/2 ounces) gingerbread cake mix

Steps:

Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 360mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

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