The Yellow Cookbook

Cakes

Lemon Tea Bread

  1. Cream together butter and sugar until light.
  2. Add eggs, beating well after each addition.
  3. Add lemon peel.
  4. Sift together flour and baking powder.
  5. Add alternately the milk and flour to creamed mixture.
  6. Turn into well-greased 9x5-inch loaf pan.
  7. Bake at 375°for 45 minutes or until loaf springs back when lightly touched.
  8. Pierce top of hot loaf with tines of fork. Pour lemon syrup over cake.
  9. Let stand for 10 minutes before turning out of pan. Chill.

Lemon Syrup

Combine lemon peel, juice, and sugar in a small bowl. Stir until sugar is dissolved.

Gingerbread

  1. Add butter to molasses and heat until butter melts. Add soda and beat hard.
  2. Add milk, egg, flour, ginger, and salt. Beat well.
  3. Pour into a layer cake pan. Bake at 325°for 25-35 minutes.

German Sweet Chocolate Cake

  1. Melt chocolate in boiling water. Cool.
  2. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate.
  3. Sift flour with soda and salt, add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
  4. Beat egg whites to stiff peaks. Fold into batter.
  5. Pour into 9" layer pans, lined with paper.
  6. Bake at 350°for 30-35 minutes. Cool and frost.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ½ cup butter, and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1½ cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2½ cups.

Zucchini Cake

  1. Beat egs, sugar, oil, vanilla, cinnamon, salt, soda, baking powder, and cream cheese until foamy.
  2. Add grated zucchini and mix well. Add flour and beat 2 minutes. Fold in nuts.
  3. Pour into greased and floured 13x9" baking pan or bundt pan. Bake at 325°for 1 hour. Frost as desired or dust with powdered sugar.

Kahala Hilton Coconut Cake

  1. Mix egg yolks, oil, twater, and ½ tsp vanilla. Add salt, baking powder, cake flour, and ¾ cup sugar. Mix until smooth.
  2. Beat egg whites until stiff and carefully fold into batter. Pour into greased and floured 10" springform pan.
  3. Bake at 325°for 50 minutes or until cake tests done. Cool.
  4. Cut cake into 4 very thin or 3 thicker layers. Spread cooled custard filling between cake layers.
  5. Whip cream with 3 tbsp sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill.

Custard Filling

  1. Combine milk, sugar, and vanilla in saucepan. Bring to a boil.
  2. Mix cornstarch with cold milk and beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring until thickened. Cool.

Black Russian Cake

Glaze

  1. Combine all ingredients in a large bowl, beat for 4 minutes
  2. Pour batter into a greased and floured 10" bundt pan.
  3. Bake at 350°for 40 minutes, or until a toothpick comes out clean. Cool on a rack.
  4. Make glaze by combining coffee liqueur and ½ cup confectioners sugar.
  5. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze and refrigerate. Before serving, dust with remaining powdered sugar.

Chocolate Cherry Tunnel Cake

Chocolate Cake

Cherry Filling

Assembly

  1. Bring the milk to a gentle boil. Pour hot milk over chocolate chips and whisk until smooth.
  2. Combine cake mix, water, eggs, buttermilk, butter, oil, and melted chocolate. Mix at medium speed for 1 minute, or until all ingredients are moistened. Increase to high speed and beat 2°minutes until the batter is thick and smooth.
  3. Scrape the batter into a buttered and floured 9-inch / 14 cup tube pan. Smooth the top with a rubber spatula.
  4. Bake at 350°for 40-50 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
  5. Cool in pan on a wire rack for 20 minutes. Run a knife around the top edge of the cake and invert onto a wire rack to cool completely.
  6. Using a small sharp knife, cut a trench about 1½" deep, ¾" wide through the top center of the cake. Holding the knife sideways, lift out the trench, piece by piece and reserve.
  7. In a small saucepan, heat the brandy until it is very warm but not boiling. Brush the cake with the warm brandy, allowing the cake to soak it up between applications.
  8. Mix 4 tbsp brandy, cornstarch, and vanilla. Stir mixture and chopped cherries in a small saucepan and heat over medium heat for 5 minutes, stirring constantly, until the mixture has come to a boil and thickened. Remove the saucepan from heat and stir in remaining 1 tbsp of brandy. Refrigerate.
  9. Beat whipped cream, sugar, and brandy until soft peaks start to form.
  10. Spoon the cherry filling into the trench in the cake, filling evenly. Fill a pastry bag fitted with a start tip with the whipped cream. Pipe a decorative pattern over the cherry filled trench.
  11. If desired, place five whole cherries, evenly spaced, on the whipped cream. Sprinkle with chocolate shavings.

American Creme Cake

  1. Grease and flour a 12 cup bundt pan. Sprinkle nuts into bottom of pan.
  2. Combine all ingredients in a large mixing bowl, and beat 4 minutes at high speed.
  3. Pour into pan and bake at 350°for 45-55 minutes or when a toothpick comes out clean.
  4. Let cake cool, invert on plate. When completely cool, sift powdered sugar over the top or drizzle with icing.

American Creme Icing

Combine powdered sugar with enough creme to make a creamy consistency. Spoon over top of cake, allowing icing to drip down the sides.

Blueberry Sour Cream Cake

  1. Cream butter until light and fluffy. Beat in sugar, then eggs, one at a time.
  2. Stir in sour cream and vanilla.
  3. Stir in flour, soda, salt, and vanilla. Beat until smooth and well blended.
  4. Fold in blueberries.
  5. Mix brown sugar, nuts, and cinnamon together.
  6. Spread half of batter in a greased 13x9" baking pan. Sprinkle brown sugar mixture evenly across batter in pan. Spread remaning batter over the top.
  7. Bake at 350°for 40-45 minutes. Cool in pan, then cut into squares to serve.
  8. Sprinkle with powdered sugar befor serving.

Vanilla Butter Nut Pound Cake

  1. Cream shortening, butter, and salt.
  2. Add one egg at a time, beating after each addition.
  3. Add flour and milk alternately.
  4. Fold in flavoring by hand.
  5. Bake in a greased tube pan at 325°for 1 hour and 15-30 minutes or until done. (do not preheat oven)
  6. Remove from pan immediately.

Walnut Spice Cake

  1. Cream shortening, gradually add sugar and beat until fluffy.
  2. Blend in eggs, one at a time, mixing well.
  3. Sift together flour, salt, soda, and spices.
  4. Add dry ingredients and buttermilk alternately to creamed mixuter, beginning and ending with flour. Stir in walnuts.
  5. Pour batter into two greased and floured 9-inch pans.
  6. Bake in preheated oven at 375°for 30 to 35 minutes (350 if baking in glass)
  7. Let cake cool in pans for 5 minutes, then turn out into cooling rack.

Creamy Walnut Frosting

  1. Cream butter, gradually blend in powdered sugar alternately with sour cream.
  2. Stir in vanilla and walnuts.

Fruit Topped Bundt Cake (for cast iron pan)

  1. Grease and flour bundt pan. Preheat oven to 325.
  2. In large bowl, cream butter and sugar until pale and fluffy.
  3. Beat in eggs, one at a time.
  4. Sift flour and baking powder together, add corn meal, fold gently into creamed mixture.
  5. Gradually fold in rum, lemon and orange juice and peels. Let batter rest 15 minutes.
  6. Place pan in oven until warm to the touch. Spoon in small layer of batter into fruit impressions, then fill the pan with the remaining batter. Smooth the surface.
  7. Bake 75-90 minutes or until wood skewer inserted in center comes out clean. (Cover with foil if cake is becoming too brown.)
  8. Cool 20-35 minutes upright with cake in pan. Invert and remove cake from pan, decorate with confectioners sugar and/or fruit glaze.

If using this recipe for individual muffin or cookie molds, reduce baking time to 20-25 minutes, or until edges are golden brown.