Goldys Sorry Cake Recipes

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SORRY CAKE



Sorry Cake image

This is a bar cake that my Mother -in-law makes for all occasions. It is simple and disappears just as quickly as it is to make it, I guess that's why she calls it a sorry cake because if you don't get there when she makes it you'll be sorry you missed it.

Provided by Chef Dragonflygirl

Categories     Bar Cookie

Time 55m

Yield 2 squares, 12 serving(s)

Number Of Ingredients 5

2 cups Bisquick
1 lb light brown sugar
4 eggs
2 cups pecans, chopped
1 tablespoon vanilla

Steps:

  • Mix bisquick, brown sugar, eggs, pecans and vanilla together; batter will be stiff.
  • Pour into a sprayed 13x9 pan.
  • Bake for 35 minutes in a 350 degree Fahrenheit oven.
  • Cool, or not, and cut into squares.

Nutrition Facts : Calories 387.4, Fat 17.9, SaturatedFat 2.5, Cholesterol 62.4, Sodium 250.2, Carbohydrate 53.4, Fiber 2.2, Sugar 40.1, Protein 5.5

GOLDY'S SORRY CAKE



Goldy's Sorry Cake image

Make and share this Goldy's Sorry Cake recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening (solid)
1/2 cup unsalted butter
1 2/3 cups sugar
6 large eggs (separated)
1 cup buttermilk
1 tablespoon orange zest (freshly grated)
2 cups shredded wheat cereal (broken)
1 cup cranberries (quartered)
1/2 cup pecans (chopped)
1/4 teaspoon cream of tartar
4 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
3 cups confectioners' sugar
1 tablespoon fresh orange juice (approx)
1 teaspoon orange zest (freshly grated)

Steps:

  • Set oven to 350°F
  • Butter three 8- or 9-inch round cake pans.
  • FOR THE CAKE --
  • Sift together the flour, baking soda, and salt.
  • Beat the shortening with the butter until well combined.
  • Cream in the sugar and beat until fluffy and light.
  • Beat in the egg yolks one at a time until well combined.
  • Add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture.
  • Stir in the orange zest, cereal, cranberries, and pecans.
  • Beat the cream of tartar into the egg whites and continue beating until stiff.
  • Gently fold the whites into the cake batter.
  • Pour into the 3 prepared pans.
  • Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
  • Cool on racks.
  • FOR THE FROSTING --
  • Beat the cream cheese with the butter until well combined.
  • Gradually add the sugar and orange juice, beating until creamy and smooth.
  • Stir in the orange zest.
  • Frost the tops and sides of the cake.

JAMAICAN MYSTERY CAKE



Jamaican Mystery Cake image

It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.

Provided by Renee Ferraz

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 ripe bananas, mashed
3/4 cup toasted chopped walnuts
1 cup butter, room temperature
1 cup sugar
3 eggs
2 teaspoons instant coffee, dissolved in
1/4 cup coffee liqueur
1 banana
2 tablespoons Grand Marnier
1/2 cup toasted chopped walnuts

Steps:

  • For cake: Preheat oven to 350 degrees.
  • Cream butter and sugar in mixing bowl.
  • Add eggs one at a time, beating well after each addition.
  • Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
  • Fold in mashed banana and walnuts.
  • Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
  • Let cool in pan 5 mins, invert on cake rack to cool.
  • For icing: In small bowl cream butter and sugar at medium speed.
  • Using high speed add eggs one at at time, beating well after each addtion.
  • Blend in dissolved instant coffee mixture.
  • To assemble: Slice cake in half lengthwise.
  • Place bottom layer cut side up on cake platter.
  • Slice banana and arrange evenly over cake.
  • Sprinkle with Grand Marnier.
  • Spread one-half of icing over bananas.
  • Add top layer and frost top only with remaining icing.
  • Garnish with walnuts.
  • Refrigerate.

GOLDY BEAR'S DREAM CAKE



Goldy Bear's Dream Cake image

Make and share this Goldy Bear's Dream Cake recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 1h25m

Yield 2 cakes, 12-16 serving(s)

Number Of Ingredients 15

4 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups butter
2 eggs (beaten)
1 1/2 cups sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons almond extract
1 lb cream cheese (softened)
1/4 teaspoon vanilla
2 eggs (beaten)
1/3 cup sugar
1/2 cup raspberry preserves
2/3 cup almonds, raw

Steps:

  • Preheat oven to 350°F
  • Grease two 9″ springform pans.
  • Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.
  • To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.
  • Mix, and spread over the bottom and up the sides of the pans.
  • Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.
  • Spread half of this mixture over the batter in each pan.
  • Spread the raspberry preserves on top of the cream cheese mixture in each pan.
  • Whirl the almonds in a food processor until chunky.
  • Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.
  • Bake cakes 45 to 55 minutes, or until a toothpick tests clean.
  • Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.

Nutrition Facts : Calories 795.6, Fat 48.4, SaturatedFat 27.5, Cholesterol 185.7, Sodium 577.2, Carbohydrate 79.5, Fiber 2.3, Sugar 37.9, Protein 12.7

GOLDIES



Goldies image

Provided by Sarah Magid

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Shower     Organic     Small Plates

Yield Makes 16

Number Of Ingredients 5

Organic unsweetened cocoa powder, for dusting the pans
Batter for Easiest Chocolate Cake
Vanilla or Espresso Whipped Buttercream
Melted Chocolate Ganache
Gold metallic powder, for dusting

Steps:

  • Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
  • Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
  • Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
  • Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
  • Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
  • While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
  • One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
  • Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
  • to decorate
  • Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate-a twist on the black and white cookie.

GOLDY BEAR'S RED-N-WHITES



Goldy Bear's Red-N-Whites image

Make and share this Goldy Bear's Red-N-Whites recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 33m

Yield 72 cookies

Number Of Ingredients 6

1 cup unsalted butter (softened)
3 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
36 strawberries, small (hulled and halved)

Steps:

  • Set over to 350°F
  • In mixing bowl, beat the butter with cream cheese until well blended.
  • Beat in the sugar and vanilla, then stir in the flour until well mixed.
  • Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
  • Make a small indentation in the top of each cookie with your thumb.
  • Carefully place a strawberry half, cut side down, in each indentation.
  • Bake for 12 to 18 minutes, or until very lightly browned.
  • Cool on racks.

Nutrition Facts : Calories 46.8, Fat 3, SaturatedFat 1.9, Cholesterol 8.1, Sodium 4, Carbohydrate 4.5, Fiber 0.2, Sugar 1.7, Protein 0.5

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