Lemonade Cake (easy)

I laughed when I saw this! We have a cooking show on the radio on Saturday. There is always a "hot" recipe. For instance, the hot recipe for about a year was the pineapple angel food cake. You pour a box of angel food cake mix into a bowl and add a 20 oz can of crushed pineapple in juice, stir, pour into an 9 x 13 inch pan and bake at 350F for about 35 minutes. OK - this cake has two ingredients: cake mix and a can of pineapple. During the three hour show at least six people would call each week for a year because they didn't get the entire recipe. Before that it was the "Lemonade Cake" Same thing. Week after week people called because they just didn't get the recipe. It got to the point where the host would just recite the recipe at the top of the hour! I was so fascinated by the overwhelming response to the pineapple angel food cake that I actually went out and bought a cake mix. It was disappointing - sort of like cotton candy with bits of pineapple! It must be an acquired taste because people called and raved about that cake, and how exquisite it was with a big dollop of CoolWhip and some fresh berries!

Here is another version of the legendary Lemonade Cake: Lemonade Cake a.. 1 2-layer white or yellow cake mix b.. 3-ounce package cream cheese, softened c.. 1 cup sour cream d.. 6-ounce can frozen lemonade, thawed e.. 3 large eggs Place all ingredients in large bowl of electric mixer. Mix on low to blend. Beat on medium speed for 2 minutes.

Preheat oven to 350 °F.

Turn batter into a greased and floured tube cake pan. Bake in the preheated oven for 45 minutes.

Sprinkle with powdered sugar or glaze with your favorite lemon glaze.

Pineapple Angel Cake

a.. angel food cake mix (1 step method) a.. 20-ounce can crushed pineapple in juice Stir together the cake mix and pineapple just until well mixed. Pour into an ungreased 13 x 9" baking pan. Bake in a preheated 350 °F. oven for 35 minutes. Cool and cut into squares.

Note: May also bake in a tube or bundt pan. Baking time may be longer.

I've had similar experiences when I've gone to people's houses and a sheet cake from one of those warehouse stores is served. People rave about what a good cake it is; to me, it tastes like sweetened foam packing material. A little less chewy, perhaps.

I've learned not to bring homemade cakes to certain people. It just won't be appreciated.

Exactly! People's tastes have been influenced by what I call "industrial" baking. I used to bake a lot of cakes and send them to work with my partner when they had food days. He would bring home leftovers that he said people raved about. They always involve packaged cake mixes, pudding mix, CoolWhip, canned pie filling, marshmallow fluff, and so on. I didn't see any reason to continue making cakes from scratch with real butter when they would be just as happy with something from the industrial bakery department at Wal-Mart. I told him to stop at the supermarket on the way to work and buy something. It was cheaper and quicker.

I've learned to be discriminatory in what I do.

I was asked by someone to make a cake for them to bring to a holiday party--to be served to the same people who liked the Cosco (or whatever) sheet cake. I was actually *asked* to make it from a particular cake mix. I wasn't going to go there anyway so I wouldn't have to hide my face in shame. I did what I was asked to do, and was later told how wonderful the cake was and that everyone loved it. That irritated me.

New Years Day, I'm going to a party thrown by a friend of mine. I

*always* bring home-made there, because the people he invites appreciate such things. Last time, it was a home-made apple pie and an apple cake ('twas fall, and I'd just been to a local orchard). People called it the best apple cake and apple pie they'd ever had. This time, maybe whiskey cake and some fudge.

When you make things from scratch for people who APPRECIATE such food, it can be a rewarding experience.

I love cheesecake and I think I make a good one, same with carrot cake. When my partner would go home to visit his mother, I would try to send something. As it was usually a special occasion, I often sent a large cheesecake. Last year his mother came for a visit. We were at a restaurant and someone pointed out that they had cheesecake on the menu. The Evil mother-in-law spontaneously frowned and said "I wouldn't go out of my way for cheesecake." I was really pissed because often it wasn't convenient to bake something and pack it for a long road trip. She also announced earlier in that visit that cinnamon causes heartburn and therefore she doesn't eat anything with cinnamon - scratch the carrot cake! I decided that I wouldn't be baking anything for her in the future. Ironically, she purchased a Junior's Cheesecake from QVC for Thanksgiving. I checked the QVC website and found that the cake, with shipping, costs about $42. The cheesecake that I make happens to be out of Junior's cookbook and they claim it is the same one that they sell in their restaurant. I haven't figured out why she bought it since she said she didn't like cheesecake and in fact, said she didn't care for the one she ordered. In any event, I was glad that her ambivalence was on her dime and not mine.

That does sound like a good idea! Do you have a recommended recipe?

Dave

Scott wrote: SNIP Last time, it was a home-made apple pie and an apple cake SNIP

The house burned in May 2000 (yeah, welcome to the millennium), it was a total loss. I've just recently replaced the Kitchenaid and have been trying to get back to cooking more. Every fall I made a wonderful apple cake with fresh apples. The neighbors loved getting them for Christmas and we loved giving them. Alas, the recipe went up in flames. I sure would like to try yours if you would post it or send it to me.

Thanks, Raj

"Raj V" wrote in news:hgnyd.10045$ snipped-for-privacy@fe2.texas.rr.com:

Not Scott's, but this is the best apple cake I've ever eaten. I don't usually like apple cake.

From: ravinwulf Tracy R.

----------------------------------------------------

Fresh Apple Cake (Press Scimitar)

cakes, fruit, favorites

1 1/2 cups salad oil [Tracy's Note: I use Crisco oil] 2 cups sugar 2 large eggs 1 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1 cup pecans; chopped 3 cups raw apples; chopped

----CARAMEL FROSTING----

1/2 cup butter 1/2 teaspoon salt 2 tablespoons evaporated milk 1 cup dark brown sugar; firmly packed 0 x confectioner's sugar

Fresh Apple Cake: Prepare apples and set aside. Measure salad oil (room temperature) into mixing bowl. Add sugar and eggs and mix well at low speed on electric mixer until creamy smooth. Sift all-purpose flour and measure. Then sift again with salt, soda and baking powder. Add flour mixture to creamed mixture in small amounts. Beat well after each addition. When batter becomes stiff, remove electric beater and finish mixing by hand. Fold in chopped nuts and apples last. Mix well. Spread evenly in 9x13-inch pan, lined on the bottom with waxed paper. Bake at 350 degrees F about 55 to 60 minutes. Turn onto cake rack to cool and remove paper. When cake is baked in 2 round 9-inch cake layers use the same temperature and bake only 40 to 45 minutes or until layers are done. Avoid overbaking.

Caramel Frosting: Measure butter, salt, evaporated milk, and brown sugar into small saucepan. Heat lightly just to melt butter. Mix until sugar dissolves. Add enough sifted confectioner's sugar to make of right consistency to spread.

Notes: This is the article that accompanied the recipe.

The fresh apple cake - winner in the Press Scimitar's Favorite Recipe Contest - can be made during the holidays now with firm, tart apples of top quality.

Apples should be peeled, quartered and chopped fine. Pieces of apple should be about the size of an English pea. [Tracy's Note: I usually do this in the Cuisinart.] For measuring, lift chopped apple into measuring cup without packing. Fine apples for making this cake are the crisp Winesap and York Imperial. Prepare apples and have ready before starting the cake. Measure shelled nuts and then chop fine. Any nuts may be used such as pecans, California walnuts, Brazil nuts, hickory nuts, black walnuts, peanuts, etc.

When the creaming becomes hard, remove electric mixer and finish cake by blending with a slotted spoon, a batter beater or long handled wooden spoon. Use a rubber spatula to go around sides of bowl and to clean off the spoon frequently.

The liquid in this cake is provided by the salad oil and apples chiefly. No liquid such as milk is needed. The unusual rich quality of this cake comes from the blending of light oil, apples and chopped nuts in the creamy smooth batter. Eggs for this cake should be the very largest size. When smaller eggs are used the number should be increased by three. (Tracy's Note: I swear the original article (which I have a xerox of) says "by" three, but I'm thinking that should be "to" three - five eggs sounds like too many, even if small...) Eggs should be room temperature. To warm eggs quickly, crack eggs and drop into a glass. Place the glass in a bowl of warm water.

Size of Pan: This cake will make two 9-inch round layers. Shallow cake pans will not give this cake room to rise. Be sure the pans are 1 3/4 to 2 inches deep. In The Press-Scimitar kitchen, this cake was most popular baked in a 9x13-inch pan.

Mrs. Robert A. Crenshaw baked this cake very successfully in a 10-inch angel food cake pan. The cake was started in a low oven (300 degrees F) and baked for 30 minutes. Then without the oven door being opened, the heat was reduced to 250 degrees F and the baking continued for two hours. Mrs. Mattie Borkholder, cafeteria manager for Plough, Inc., telephoned to say, "Recently we had the 25-year banquet for the plough employees who have a record of 25 years' experience with the company. What do you think we had for dessert? That wonderful fresh apple cake cut in squares and topped with whipped cream."

Since this cake is very tender, line the bottom of the cake pan with waxed paper to insure perfect release from the pan. When done, turn cake onto rack to cool. Peel off paper carefully. For slicing this cake, use a sharp knife as is recommended for fruitcake.

To Ice or Not: Mrs. James W. Worley who sent in this prize-winning recipe included a caramel icing. In the Press-Scimitar's test kitchen the cake was found to be luscious served plain. Innumerable calls from happy readers have indicated their preference in serving this cake uniced. Or the topping may be varied for the occasion using whipped non-fat dry milk, whipped cream, ice cream, instant dessert whip, etc. Late Thanksgiving Eve a call came about this cake. "I never ice this cake. I will make a design on top with confectioner's sugar. We will take it to Mississippi tomorrow."

To Freeze: This cake may be frozen uniced or iced with this caramel frosting made with confectioner's sugar. Cake should be well protected with clear plastic wrap and aluminum foil. If possible, return the cake to the pan in which it was baked. Then wrap entirely airtight. So many of you have asked for it - here is the prize-winning recipe:

Source: The Memphis Press Scimitar, c. 1950s or 60s? (to judge by the clothing and hair styles in the accompanying photos, Alice Beatty Pitts, reporter

Serves 18 to 20

Tracy Note: It does freeze really well. I used to make it in two 8x8 square pans. Eat one like a snack cake and freeze one for later.

My sympathies for your house; I certainly appreciate the visceral value of a home.

*Every* time I've made this, people ask for the recipe.

RECIPE: Skillet Apple Cake INGREDIENTS:

1 1/2 cup white flour 1 teasp baking powder 1/2 teasp salt 1/4 teasp nutmeg 1/2 teasp cinnamon 1/4 teasp ground cloves 1 cup sugar 3/4 cup vegetable oil 1 lrg egg, beaten 1/2 cup pecans (optional) 2 lrg apples peeled and chopped coarsely

METHOD: Preheat oven to 375 F.

Sift flour, baking powder, salt, nutmeg, cloves and sugar into a large bowl. In a separate bowl, combine salad oil and egg, add nuts and apples.

Stir wet ingredients into dry ingredients, mixing until just combined; pour into 9" cast iron skillet and bake for 35 minutes. Turn out onto baking rack.

Note 1: in order to reduce the fat content, I've started measuring out about 1/3 cup applesauce (unsweetened), then topped that off with the oil to make 3/4 cup. It's worth it: it tastes as least as good, and has less fat. I usually use some of the apples I've purchased for the cake (Fujis, Cortlands) to make the sauce.

Note 2: I have one of those hand-cranked apple peeler/corers/cutters, like so:

it gives me a peeled/cored apple cut into a spiral, each "turn" about

1/8" thick. I just put this on the table, cuts parallel to the surface, and run a knife down in four or so places. Gives me perfectly sized pieces, if that conveys the idea.

RECIPE: Whiskey cake INGREDIENTS:

2 cups raisins 2 cups walnuts, coarsely chopped 2-1/2 cup all-purpose flour 2 teasp ground cinnamon 1 teasp baking powder 1/4 teasp baking soda 1/4 teasp salt 1-2/3 cup light brown sugar, firmly packed 3/4 cup butter, room temperature 4 lrg egg whites 1 lrg egg 1/2 cup whiskey

METHOD: Lightly grease a 9"x9"x2" baking pan. To keep cake from overbrowning, line pan with parchment paper; lightly grease paper. In a small bowl, pour just enough boiling water over the raisins to cover. Let stand for

30 minutes or until the water cools to room temperature; drain well. In a medium size bowl, toss drained raisins and walnuts with 1/2 cup of the flour.

Preheat oven to 325 F. In another medium-size bowl, stir together the remaining 2 cups of flour, the cinnamon, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping sides of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the whiskey. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake about

55 minutes or until a toothpick inserted into the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely.

Note: I keep thinking to cover the raisins with hot grape juice instead of the boiling water, to reduce flavor loss. I don't think it's an issue... just fiddling.

Scott wrote in news:heimdall- snipped-for-privacy@individual.net:

Sounds like a winner!

Um, maybe she bought it for someone else??

Then again, there are many people who will do silly things for "celebrity." "Oh, it's a *Junior's* cheesecake!" There are people who are determined to believe that certain famous things (food or other items) simply cannot be replicated at home. It doesn't matter that the cake you made is from the Junior's cookbook, it's simply not a Junior's cheesecake. Or so the thinking goes.

Of course, there are many instances (in my mind) where this is a *good* thing. I don't want to replicate the mass-produced thing. The version of Tootsie Rolls that I make are, IMHO, better than the famous product. But not only have tastes been often skewed in favor of the mass-produced product, I think many people have been automatically biased against the home-made one.

Of course, the shvigger may simply have been malicious.

Looks great, Scott - thanks! I'll have to try this one for Christmas dessert...

I can well believe it! I made one late evening, and it was half gone

*before* our three girls noticed it. Making another, double sized, for Christmas brunch and dinner dessert with friends.

I like the suggestion to replace some of the oil with applesauce. That's a standard replacement and always works well. Next batch I definately will. I think I'll try using melted butter for the oil, as well. Have you tried it with brown sugar, or a 50:50 mix? Maybe a little grated sharp cheddar on top, in the last 10-15 minutes of baking!

Thanks for sharing it!

Dave

Glad it turned out well!

The brown sugar idea sounds interesting. I'm not a cheese-on-apple fan, especially as I think this cake has a nice taste all its own; I'd imagine that cheese would overwhelm it.