Cherries 'N' Cream Roll

Sponge Cake:
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
3/4 cup sugar
1 tablespoon frozen orange juice concentrate
2 tablespoons water

Filling:
2 cups heavy cream, whipped
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 ounces) cherry pie filling or other fruit filling

Grease a 15-in. x 10-in. jelly roll pan and line with waxed paper or parchment. Sift together flour, baking powder and salt; set aside. Beat eggs at high speed until thick; add sugar and beat until smooth and lemon-colored.

Blend in orange concentrate and water at low speed; add dry ingredients slowly. Do not overbeat. Pour batter in pan and bake at 375* for 12 minutes. Invert cake onto a clean towel that has been liberally sprinkled with powdered sugar.

Whip cream; add sugar and almond extract. Spread cooled cake with half of whipped cream and three-fourths of cherry filliing. Roll up carefully. Frost with remaining whipped cream and if desired, garnish with remaining cherry filling. Chill before serving. Yield: 10-12 servings.

Apple Streusel Coffee Cake

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
3/4 cup buttermilk
1 can (20 oz.) apple pie filling
1/2 teaspoon grated lemon rind...or...
1/2 teaspoon cinnamon, optional
1/3 cup raisins

Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly; set 1/2 cup of the mixture aside. To remainder, add the baking powder and soda; set aside. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened. Spread two-thirds of batter over bottom and part way up sides of greased 9-inch springform pan.

Combine pie filling, flavorings (if desired) and raisins. Spoon over batter. Drop spoonfuls of remaining batter over the filling. Sprinkle with reserved crumb mixture. Bake at 350* F. for 1 hour. Yield: 8-10 servings.

Chocolate Pound Cake

8 milk chocolate bars without nuts (1.55 ounces each)
2 tablespoons water
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/2 cups sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
powdered sugar, optional

In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in the vanilla and chocolate mixture.

Stir together flour, salt and soda; add alternately with buttermilk to batter. Fold in nuts, if desired. Pour into a greased and floured 10-inch tube pan or fluted tube pan. Bake at 325* F. for about 1-1/2 hours or until cake tests done when a wooden pick inserted in the center comes out clean. Allow cake to stand 10 minutes before removing from pan. Cool on wire rack.

Sprinkle with powdered sugar, if desired. Yield: 12 servings.

Apple Raisin Walnut Cake

Ingredients:
3 eggs
1 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
4 cups grated apples, unpeeled
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 cup raisins
3/4 cup chopped walnuts

Frosting:
1 cup milk
5 tablespoons all-purpose flour
1 cup butter
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup broken walnuts

Beat eggs and oil together in a mixing bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture.

Add flour mixture to egg mixture; beat slightly. Bake at 350* F. in a greased 13-inch x 9-inch x 2-inch pan. Check for doneness after 25 minutes. To make frosting, mix milk and flour in saucepan; heat over medium heat until thick. Chill thoroughly over ice water.

Beat in large mixer bowl with butter, sugar and vanilla until mixture is light and fluffy, about 5 minutes (like mashed potatoes). Spread on cooled cake; sprinkle with nuts. Yield: 12 servings.

Apple Sour Cream Cake

Ingredients:
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup butter
1 cup sugar
2 cups all-purpose flour
1 cup dairy sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cups finely chopped apples, peeled

Cinnamon Caramel Glaze/Sauce:
3/4 cup brown sugr
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup hot evaporated milk

Combine nuts, cinnamon and sugar in small bowl; set aside. In large bowl, cream butter and sugar until light and fluffy. Add flour, sour cream, eggs, baking powder, soda and vanilla; beat 3 minutes. Prepare the apples; set aside. Grease and lightly flour a fluted cake pan. Spread half of the batter in pan; sprinkle with half of the nut mixture, then chopped apples. Sprinkle remaining nut mixture over apples, then spread remaining batter over top. Bake at 350* F. for 60 minutes or until cake begins to pull away from sides of pan.

Make glaze by putting all of ingredents in blender (make sure milk is hot), covering and processing on high until sugar is dissolved; set aside. Cool cake slightly on rack; remove from pan. Drizzle glaze'sauce over cake. Yield: 12-16 servings of cake.

Valentine Cake

Pretty as a picture, Valentine Cakes
is a delicious way to say "I Love You"

1 cup sugar
3/4 cup butter, softened
2-1/3 cups cake flour
3/4 cup milk
2-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Vanilla Butter-Cream Frosting
Red and green food colorings
3/4 cup raspberry preserves
2 tablspoons orange-flavor liqueur

1. Preheat oven to 350*F. Grease and flour three 8-inch heart-shaped cake pans.

2. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with a rubber spatula. Reduce speed to low; add cake flour, milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed, constantly scraping bowl. Increase speed to medium; beat 1 minute, occasionally scraping bowl.

3. Spoon batter into pans, spreading evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely.

4. Meanwhile, prepare Vanilla Butter-Cream Frosting: In large bowl, with mixer at medium speed, beat 4 cups powdered sugar, 1 cup butter, softened, and 1 cup shortening until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium; gradually beat in 1/4 cup heavy or whipping cream and 2 teaspoons vanilla extract until smooth, occasionally scraping bowl. In medium bowl, mix about 2-3/4 cups frosting with enough red food coloring to tint a pretty pink. In cup, mix about 1/3 cup frosting with enough green food coloring to tint a leaf green. Leave remaining white frosting in large bowl.

5. In small bowl, stir raspberry preserves with orange-flavor liqueur.

6. Place 1 cake layer on cake plate; spread with half the raspberry mixture. Repeat layering, ending with cake layer.

7. Spread top and side of cake with pink frosting, reserving about 1/3 cup. Spoon white frosting into decorating bag with coupler and rosette tube; use to pipe decorative border around bottom edge of cake.

8. Using white frosting in same decorating bag with medium ruffle tube, pipe double ruffle border around top edge of cake. If cake and/or frosting become very soft, refrigerate until firm enough to work with.

9. With decorating bag and small writing tube and medium leaf tube, pipe green frosting to resemble stems and leaves on top of cake.

10. Into reserved 1/3 cup pink frosting, stir enough additional red food coloring to tint a deep pink; spoon into decorating bag with a small writing tube .

11. Pipe pink dots inside ruffle border on top of cake and pipe rosebuds on ends of stalks. Refrigerate cake if not serving right away.