Magic 3 Layer Cake

A Magical Cake - Sounds intriquing. I must try it! Also want to make Arizona Date Cake from Tastes & Treasures cookbook.

Magic 3 Layer Cake
Ingredients:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
3/4 cup sugar
1 stick or ½ cup butter, melted
¾ cup of all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Directions:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Nutrition Information
Calories: 267 Fat: 14.5 g Carbohydrates: 29.5 g Sugar: 19.5 g Protein: 5.8 g Cholesterol: 107 mg

from Jo Cooks

Sticky Toffee Pudding Cake

Can't beat this lovely sticky caramel pudding recipe turned into a rich and moist cake. Smother it with toffee or caramel sauce for a decadent treat. Everyone who tries it will definitely want seconds.

If you like caramel try the recipe in Tastes & Treasures for Caramel Custard Flan found on page 85. The flan recipe was given to the Historical League by historic El Chorro Lodge.

Sticky Caramel Pudding Recipe
Pudding Ingredients:
8 ounces pitted dates, chopped (about 2 cups)
1 teaspoon baking soda
1 cup boiling water
3/4 cup packed light brown sugar
2 large eggs, at room temperature
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Pudding Directions:
Spray an 8-inch (20 cm) square metal baking pan with nonstick baking spray with flour.

In a large bowl, combine the chopped dates, the baking soda and boiling water. Let it stand for about 30 minutes or until it is cooled to room temperature.

Meanwhile, preheat the oven to 350°F.

Add the brown sugar, eggs, butter and vanilla to the date mixture. Using an electric mixer on medium-high speed, beat it for 2 minutes, until blended (the mixture will appear slightly curdled). Add the flour, baking powder and salt. Beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. Mix again for 15 to 30 seconds until blended.

Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Set the pan on a wire rack. Poke holes all over the top of the cake with a toothpick. Pour 1/2 cup of the toffee or caramel sauce over the cake. Let it cool in the pan on rack for 10 minutes.

Caramel Sauce Ingredients:
1 1/2 cups granulated sugar 3/4 cup whipping (35%) cream, at room temperature 
2 teaspoons vanilla extract

Caramel Sauce Directions:
In a small heavy saucepan, heat granulated sugar, stirring constantly, over medium heat until sugar is a dark caramel-colored liquid. Remove from heat and while whisking, carefully pour in cream.

Stir in the vanilla.

Makes 2 cups 

Tips: When heating, the granulated sugar will change from solid crystals to the consistency of wet sand to light amber liquid to dark liquid.
Make sure the cream is not chilled or it will splatter and seize the sauce.

To serve, cut the cake into squares and serve warm with the remaining sauce.

Store the cooled cake in the refrigerator in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 5 days. Warm cake, wrapped loosely in foil, in a 350°F oven before serving.
BY cookingnook.com

Kiwi Turtle Cake

A delightful cake with coconut, bananas and dates. We also love Arizona Date Cake from page 140 in Tastes & Treasures cookbook. The recipe was given to the Historical League from the family of Congressman John J. Rhodes.

Fruity Turtle Cake 

Ingredients:
Peeled, and thinly sliced kiwis (as many as it takes to cover shell)

Bananas, thinly sliced, lengthwise

Coconut flesh (1/2 cup)

Coconut water (1/4 cup)

Dates, pitted (1/2 cup)



Directions:
1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency (not too liquidy, if it is too thin, add more dates)


2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center until you get a 1/2 circle shape on your plate.


3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green colour of the turtle shell.


4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.


from:Live Love Fruit
RECIPE: