Orange KissMe Cake

This is my version of the Pillsbury Orange Kiss-Me Cake, 1950 prize winning recipe.  This cake is a sticky type cake, with a crumbly nutty topping.  It is FINGER LICKING good, with strong orange flavors and tastes amazing warm or cold.  You can serve with ice cream if you like, but I prefer to have this cake with a good cup of black coffee.

The Cake:

In a blender or food processor, loose chop together:
1 can of mandarin oranges (reserve juice for topping)
1 cup raisins
1/3 cup walnuts
set aside until later.

In a large bowl, sift together:
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar

Into the flour mixture beat in:
½ cup shortening (butter flavor Crisco is AMAZING in this recipe!)
¾ cup milk

Beat with an electric mixer at low speed until blended and then beat at medium speed for at least two minutes. 

Gradually add:
2 eggs and ¼ cup milk. 

Beat this for two more minutes and then fold in the orange raisin mixture into batter.  Pour into well greased and floured 12 x 8 x 2 pan.

Bake at 350 degrees for 40-50 minutes in loaf pan or 35-45 minutes for round cake pans.

Remove from oven and poke holes all over cake with fat toothpick or small straw.

ORANGE NUT TOPPING:
drizzle 1/3 cup orange juice over the warm cake

In a bowl combine:
1/3 cup sugar, 1 tsp. cinnamon, ¼ cup chopped walnuts, sprinkle loosley over cake.

Decorate with some orange slices.

Old Time Crumble Coffee Cake

This is my all time favorite coffee cake recipe.  When cooking this recipe, it is very important to use real butter and not a spread.  I have tried using a spread and the cake does not taste the same and cooked up very heavy.

Ingredients:

Base Cake
1/4 cup butter
1 lrg whole egg
1/3 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon imitation butter flavor
1 1/2 cups all-purpose flour
1/4 teaspoon salt  (a pinch)
2 teaspoons baking powder
2/3 cup milk  

Topping
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Cooking Instructions:

Preheat the oven to 375 degrees (F)

In a large bowl cream together 1/4 cup butter, 1/4 teaspoon imitation butter and 1/3 cup of sugar until smooth. Beat in the egg and vanilla until well blended, but be careful to not beat the mixture until stiff.  In a small bowl combine 1 1/2 cups of flour, salt and baking powder and then mix this dry mix into the creamed mixture by mixing in half the mix, milk, and then the rest of the milk.

Spread into a prepared 9x9  baking pan.

In another bowl mix together 2 tablespoons flour, 5 HEAPING tablespoons sugar, and the cinnamon.   Cut about 2 tablespoons of butter and fold into the dry  until the mixture is crumbly.   (this topping can also be used on Apple pie!)  Sprinkle the crumble topping over the top of the cake.  Do not mash into cake mix, do not try to smooth it out.  Let it be loose and crumbly!

Bake for aprox 25 minutes or until a knife inserted into the center comes out clean.

Grans Impossible Pie

• 4 eggs
• 1 3/4 cups sugar
• 1/2 cup self rising flour
  
• 2 cups milk
• 1 tsp vanilla
• 1/2 stick butter
• 2 pinches nutmeg
• 7 oz bag of coconut

Preheat to 350 (f)

Mix, pour in a buttered 8x8 dish, bake 30 –45 minutes *until set*.

Let cool. Eat until you pop. :)

*when you take it out of the oven, the center should be a little jiggley but not juicey.