There is an award winning cake recipe for every one in this incredible ebook!

Just to proove it. Here's a free cake recipe for you to try.

Well make it three free award winning recipes for you to try. I would have supplied more but I ran out of room, so this is just a small sample from our award winning recipes.

ps Join our free ezime to get more freebies!

cake

1/2 c butter,1 stick 1 c sugar 2 eggs 3 ripe bananas,pureed 2 c flour 1/2 t nutmeg 1 t bicarbonate of soda,baking -soda 1/2 c cashew nuts,chopped

Merringue 4 egg whites 1 c sugar 2 T light rum

Cream butter & sugar; beat in eggs one at a time. Fold in mashed bananas & flour sifted with soda & nutmeg. Add cashew nuts. Bake about 50 minutes in lined, greased cake tin.

Meringue: beat egg whites, add sugar & rum gradually and continue beating until mixture holds a peak.

1965 Jamaica Festival of Culinary Arts Competition



Brandy Peach Cake Recipe W/Brown Sugar Glaze

1 c buttered flavored shortening 1 c brown sugar,packed 3 lg eggs,room temperature 1 16 cn peach halves,drained &

-chopped

3/4 c milk 2 T brandy,or brandy flavoring 2 1/2 c flour 1 t cinnamon,Ground 1 t baking powder 1/2 t baking soda 1/2 t salt

GLAZE

1/3 c powdered sugar 2 T brown sugar 3 T milk,up to 4 TBSP

Preheat oven to 350 degrees. Grease & flour a 12 cup fluted ring pan, set aside. In large mixing bowl cream shortening, brown sugar & egs. Add peaches, milk, brandy, flour, cinnamon, baking powder, baking soda & salt. Beat at low speed until blended, scraping bowl constantly. Beat at mdium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan. Bake for 50-55 minutes or until center tests done & springs back when touched lightly. Cool on wire rack for 5 minutes. Transfer to serving dish. Cool Completely.

GLAZE In small mixing bowl combine powdered sugar & brown sugar. Stir in milk 1 tsp at a time until glaze is smooth and of desired consistency. Drizzle over cooled cake.

Yields 12-16 servings



Chocolate Fudge Cake Recipe

2 1/4 c c&h brown sugar,packed 1 c dairy sour cream 1/2 c crisco shortening 1 1/2 t vanilla 3 ea eggs 2 1/4 c softasilk cake flour 3 pk premelted chocolate (or -chocolate sq. melted) 2 t baking soda 1 t salt 1 c water,Boiling **chocolate frosting** 1/2 c butter 4 pk premelted chocolate (or -chocolat sq. melted) 4 c c&h powdered sugar 1/2 c milk 1 t vanilla

Preheat oven to 350.

Beat C&H brown sugar, sour cream shortening, vanilla, premelted chocolate, and eggs in a large mixer bowl on low speed until blended. Beat on high speed for 5 minutes. Beat in flour, baking soda and salt on low speed; beat in boiling water slowly. Pour into 3 greased and floured (or wax paper lined) round pans, 8" x 1 1/2". Bake at 350 until wooden pick inserted in center comes out clean, approximately 30 to 35 minutes. Cool for 10 minutes on rack. Remove from pans. Cool cakes completely. Fill and frost layers.

Chocolate Frosting: Heat butter and chocolate in saucepan, over low heat, until melted. Remove from heat. Stir in sugar, milk and vanilla. Beat until smooth. Place pan of frosting in bowl of ice water. Beat until mixture mounds slightly. Do not overbeat. Remove pan from ice water. Beat until of spreading consistency. Wisconsin State Fair To see more in this cake recipe collection Click Here