1/2 cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup chopped pecans
1 (18.25 ounce) package devil’s food cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 3/4 cups heavy whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Daffodil Easter Cake Ingredients:
1 cup egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
1 cup plus 2 tablespoons granulated sugar
1/2 cup flour
1/2 teaspoon vanilla extract
6 egg yolks
2/3 cup flour
1/2 teaspoon orange extract
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1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sifted confectioners’ sugar
5 teaspoons orange juice
2 tablespoons grated orange zest
Ingredients:
½ lb. of fine wheatmeal
¼ lb. of butter
½ lb. of sugar
¼ lb. of currants and sultanas mixed (washed and picked)
5 eggs
1 dessertspoonful of ground cinnamon.
Ingredients:
Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained