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Gail Gerald

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Homemade Cake Recipes
by Gail Gerald   

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Books by Gail Gerald
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Copyright:  2008


collection of cake, cheesecake, and topping recipes

homemade cake, cheesecake, icings, glazes, and frosting recipes  Excerpt
Butter-Nut Cake

6 cups self-rising or cake flour
4 cups sugar
2 tsp. nutmeg
2 cups coconuts
1/2 tsp curry powder
4 eggs
1 tsp each vanilla and butter-almond extract
2 cups softened butter (2 cups = 4 sticks of butter)
1 cups sour cream
1½ cups water
2 cups each almonds, walnuts, and pecans (2 cups of unsalted mixed nuts will also do)
1 package dried fruits (1 package trail mix will also do)

Preheat oven to 350º. In a large bowl, combine first five ingredients in an electric mixer and after mixing, set bowl aside. In a small bowl, soften two cups of butter, or margarine in the microwave. Set microwave on high for approximately 20 seconds; oven temperatures will vary. For margarine, set on high for approximately 10-15 seconds. Make sure butter does not melt. Add butter, sour cream, extracts, and water to the dry ingredients; mix at low speed. Increase speed; slowly add eggs. Increase to high speed and mix until smooth. Fold in nuts, coconuts, and dried fruits. When batter is well-mixed, pour it in two 10" bundt pans. Bake for at least an hour. Insert a toothpick or a knife into the cake. If it comes out clean, then it is done. Let cakes cool for 45 minutes at room temperature. Optional: Frost cooled cakes with Vanilla, German Chocolate, or Cream Cheese Frosting. Serve with Butter Almond, Vanilla, or Butter Pecan Ice Cream. Pour honey or Caramel Syrup on Ice Cream. Garnish with Cinnamon. Serves 12 people per cake.

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