Highlight Cake Recipes

HIGHLIGHT CAKE

Steps:

• Put into a food processor the flour,eggs,custard powder,milk and sugar.
• Add softened butter.
• Beat for 10 mins - I know it sounds a long time!
• Pour into greased 10 inch tin.
• Bake at 180 degrees celsius.
• Bake for 1 hour.

KENTUCKY BOURBON CAKE/WHISKEY CAKE

Steps:

• In a large bowl or jar, combine the raisins and pineapple. Add the bourbon, cover, and let soak for at least 8 hours or, for a more intense flavor, up to 48 hours.
• Drain the fruit, reserving 1 cup bourbon. (You can imagine what cooks do with any leftover bourbon.) Place the fruit and pecans in a large bowl, add the ½ cup flour, and toss to coat and separate any clumps.
• Position a rack in the center of the oven. Place a roasting pan or large baking pan on the lower rack of the oven and add 1-inch of boiling water. Preheat the oven to 275°F. Grease one 10- by 4-inch (16-cup) tube pan, two 9-inch springform pans or 8-inch (8-cup) tube pans, or four 1-pound coffee tins or 9- by 5- by 3-inch loaf pans, line the bottom and sides with parchment paper or greased pieces of brown paper bag, grease again, and dust with flour.
• To make the batter: Sift together the flour, nutmeg, baking powder, and salt.
• In a very large bowl, beat the butter on low speed until smooth, about 2 minutes.Increase the speed to medium, gradually add the sugars, and beat until light and fluffy, about 5 minutes.
• Beat in the egg yolks, one at a time. Add the vanilla and, if using, zest.
• Add the flour mixture in 3 stages alternately with the reserved 1 cup bourbon, beginning and ending with the flour mixture.
• In a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
• Fold ¼ of the whites into the batter, then gently fold in the remaining whites.
• Stir in the fruit and nut mixture.
• Pour into the prepared pan, tapping to remove any air pockets, but do not pack down.
• Bake, rotating the pan every 45 minutes or so, until a wooden tester inserted in the center comes out clean or the internal temperature registers 200 to 208°F on an instant-read thermometer, about 3½ to 4 hours for a 10-inch tube pan, 3 hours for springform pans, 2¼ hours for 8-inch tube pans, and about 2 hours for loaf pans. Place on a wire rack and let cool in the pan, at least 2 hours.
• Remove the cake from the pan. The taste and texture improves as the cake ages. You can wrap the cake airtight and place in the refrigerator for 2 to 3 days or in the freezer for up to 4 months.
• Or to age the cake, wrap it in a cloth or double layer of cheesecloth dampened with bourbon, place in an airtight container or wrap in heavy duty aluminum foil, and let stand in a cool, dry place for at least 2 weeks.

LAZY DAISY CAKE

Steps:

• Heat the oven to 350°F and spray a 9x9-inch cake pan with non-stick cooking spray. In a medium saucepan over medium heat add the milk.
• Once the milk begins to simmer turn off the heat and add the tablespoon of butter and vanilla. Stir until the butter is melted. Set aside to cool.
• In a medium bowl add the sugar, milk mixture, and eggs. Mix until well combined.
• Then add the flour, baking powder, and salt. Mix until no large lumps remain, about 12 strokes.
• Pour the batter into the prepared pan.
• Bake for 22-25 minutes, or until the cake is just golden brown around the edges and the center of the cake springs back when gently pressed.
• While the cake bakes prepare the icing. In a medium saucepan combine the brown sugar, five tablespoons of butter, and cream.
• Cook the mixture over medium heat until it comes to a boil then turn off the heat and stir in the coconut.
• Once the cake has baked remove it from the oven and turn on the broiler. Spread the icing evenly over the cake, then place the cake under the broiler for 3-5 minutes, or until the icing is bubbling vigorously all over. Remove the cake from the oven and cool to room temperature in the pan before slicing and serving. Keeps for up to three days in an air tight container at room temperature.

SOUR CANDY CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.