Best Ever Banana Cake
Source:
Spice & Spirit Cookbook
Ingredients:
- 3/4 cup margarine, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 cup mashed ripe bananas
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 cup apple juice or orange juice
- 1/2 cup chopped pecans, optional
- 1 cup shredded coconut, optional
CREAMY FROSTING:
- 1 egg yolk
- 1/2 cup margarine, softened
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 cups confectioner's sugar
Directions:
1. Preheat oven to 350F.
2. Grease and flour one 9x13-inch or two 9-inch cake pans.
3. In a large mixer bowl, cream margarine and sugar. Add eggs one at a time, beating after each addition until light and fluffy. Add mashed bananas and beat 2 minutes, then add baking soda, baking powder and vanilla. Add flour alternately with liquid, beginning and ending with flour. Fold in pecans and coconut and mix well.
4. Pour into greased and floured pan or pans, bake for 25 to 30 minutes for 9-inch cake pans, or 1 hour for 9x13-inch cake pan. Cool and frost, if desired.
5. CREAMY FROSTING: Combine all ingredients in mixing bowl and beat until light and fluffy.
In order to frost and fill two-layer cake, frosting recipe should be doubled.
Blueberry Cake
Source:
Mishpacha Magazine
Ingredients:
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup non-sweetened apple juice
- 1 cup orange juice
- 1 tsp vanilla extract
- 3 cups whole-wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups blueberries (fresh or frozen)
Topping:
- 1 cup whole-wheat flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 margarine
Directions:
1. Preheat the oven to 180°C. Mix together the first 8 ingredients. Add the eggs one at a time, mixing thoroughly. Fold the blueberries into the cake dough.
2. Pour it into a 9x13 pan lined with baking paper.
3. Mix the topping mixture into crumbs. Stop before it becomes doughy. Sprinkle the topping over the cake before putting it into the oven. Bake for about 45 minutes, until done. Test the cake by inserting a toothpick into the center and seeing if it comes out clean
Pineapple Crumb Cake
Source:
Chava Malka Cooper
Ingredients:
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup water
- 1 cup pineapple juice
- 1 tsp vanilla extract
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups chopped pineapple
Topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 margarine
Directions:
1. Mix sugar, oil, water, pineapple juice, vanilla, flour, baking powder and salt.
2. Add eggs one at a time. Mix thoroughly.
3. Fold in pineapple pieces. Mix. Pour batter into pan.
4. Mix topping ingredients into crumbs. Sprinkle over batter. Bake 45 minutes at 180C.
Plum Squares
Source:
Mishpacha Magazine
Ingredients:
- 6-8 fresh red or yellow plums
- 3/4 cup oil
- 1 egg
- 1 cup sugar
- 1 tbsp vanilla sugar
- 3 cups and 2 tbsp flour
- 1 tsp baking powder
- 2 tbsp lemon juice
- 1/2 cup sugar
Directions:
1. Beat the oil, egg, sugar, vanilla sugar together for a few minutes until smooth. Then add the 3 cups of flour and the baking powder.
2. Mix again until it is a crumb mixture.
3. Pat 3/4 of this mixture on the bottom of a 9x13 pan. Grate the plums and their skins through the grater of a food processor or slice thinly by hand. Place the plums in a bowl and add the 2 tbsp of flour, the lemon juice and 1/2 cup of sugar.
4. Toss this together by hand and arrange it all over the crumb mixture. Spread the rest of the crumb mixture on top and bake at 180°C for 25-35 minutes, until golden on top. Cool and slice into squares.
Super Quick Apple Pie
Source:
Chava Malka Cooper
Ingredients:
- 2 malawach pastries
- apples
- cinnamon
- brown sugar
Directions:
1. Take out one malawach and fit on small round pan. Once it defrosts you can push it down to bottom of pan.
2. Slice apples and toss with cinnamon and sugar. Arrange apples on top of malawach.
3. Put second malawach on top. When the top is defrosted cut slits to let steam out.
4. Bake at 175C for about 30-40 minutes, until browned and puffy.