Orange Butter Cupcakes

Feather light cakes delicately flavored with orange

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 24

Ingredients

3 cups cake flour
1 tbsp baking powder
1/4 tsp salt
2 cups butter
1 cup sugar
2 tbsp orange rind
1/2 tsp vanilla
5 eggs
2/3 cup NESTLE Fresh Milk
2/3 cup granulated sugar
1/3 cup NESTLE Premium Squeeze Orange Juice
1/4 cup butter

Procedure

1. Preheat oven to 350 degrees F.
2. Sift together first 3 ingredients and set aside.
3. Cream together butter and sugar; stir in orange rind and vanilla. Add eggs one at a time, beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending with the flour.
4. Pour into paper-lined muffins pans and bake for 40 min. or until inserted toothpick comes out clean. While cake is in the oven, prepare sauce.
5. Heat together sugar, orange juice, and butter. Remove cake from oven and pour sauce over cake while still hot.

source: www.nestle.com.ph

Red Velvet Cake Recipe

Ingredients:

Cake:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting:

3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Cake Directions:
1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not overbeat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Apple Walnut Cake

I love this cake.


4 cups apples, cored and chopped
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
2. In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Fruitcake

I enjoy eating fruitcake. It is one of the baked goodies that I look forward to when "ber" months are fast aprroaching.

Here's a recipe I got from the internet.

The LEGEND VILLAS FILIPINO FRUITCAKE Recipe

Ingredients:

• 300 gms assorted dried local fruits
• 100 gms glazed fruit mix
• 100 gms raisins
• 80 gms glazed kaong
• 50 gms orange peel
• 1 c rum (used for fruit soaking)
• 50 gms cashew nuts / Pili nuts
• 1/2 c dayap rind
• 180 gms all-purpose flour
• 2 t cinnamon
• 150 gms butter
• 120 gms brown sugar
• 3 pcs whole eggs
• 1 jigger rum (for brushing)

Procedures:

Combine glazed fruits, dried fruits, raisins, kaong and peel. Soak the fruits in rum for one week. Beat the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs slowly on a medium speed beat. Sieve the flour and spices together. Add the flour gradually on a low speed.

After one week, drain the fruits and dust with a little flour. Add this to the flour mixture. Give the mixture a final turn with clean hands to mix thoroughly. Transfer mixture into two lined baked pans. When desired weight is required, weigh accordingly and place mixture in the right baking pan. Bake in 300° F oven for two hours. Brush cake with one jigger of rum. Wrap in foil and let age for one week before consuming.

Fruitcake tips and cooking hints:

Line cake pans with greased foil to prevent over-browning, being sure to leave a generous amount of foil overhanging the sides of the pan to act as handles to lift the cake from the pan when it’s done.

Fill pans no more than two-thirds full.

Placing pans in a tray half-filled with hot water will also help prevent over-browning during the long, slow cooking period.

Before removing the cake from the pan to cool, let it rest about 10 minutes in the pan.

The standard cake testing method applies to fruitcakes: a wooden skewer inserted in the center should come out clean.

For easy slicing, the cake should be cold. Use a thin knife.

For liquor-soaked cakes, refrigerate at least three weeks before eating to let it ripen.

Substitute plain dried fruit for candied fruit if you wish.

Fruit juice can be substituted for liquor as a soaking liquid. Be sure to refrigerate and consume within two months.

source: www.homecooking.about.com, www.malaya.com.ph