Last Christmas I posted the recipe for Ma’s Pound Cake, and got a request for a pound cake recipe that uses self-rising flour.
Many moons ago I found such a recipe, along with the recipe for self-rising flour, and just like Ma, I made my own tweaks to the recipe.
Self-rising flour is not hard to make, and, if you don’t use it regularly, it’s much cheaper to make your own.
In the movie Steel Magnolias Dolly Parton played a hairdresser named Truvy.
She’s asked about one of her recipes, Cuppa Cuppa Cuppa Cake.
Truvy says, You don't need a recipe. It's just a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Stir and bake in a hot oven until golden brown and bubbly.
Well, apologies to Truvy, but I found that self-rising flour, a cup of milk and a dash of salt added to the recipe, so I added them.
Suit yourself.
Back to the economy…
The holiday bills have been coming in and the food prices have been rising.
Now’s the time to rummage around in the kitchen and use those odd little things that were on sale or seemed like a good idea at the time.
You know - things like cake mixes, pie filling, marmalade, canned fruit, shredded coconut, heavy cream and cake flour.
These recipes will make use of them.
And they’re good and easy, too.
Hints:
About the Pound Cake…
To store, tightly wrap the cake in one layer of foil or two layers of plastic wrap, or place it in a heavy-duty freezer bag. It can be frozen up to one month.
When ready to serve remove it from the freezer and let thaw, wrapped, at room temperature overnight. Once thawed, remove the wrap and serve.
About the Peach Cake with Coconut Frosting…
The liquid drained from the canned peaches can be added to fruit juices, such as apple and orange, refrigerated, and drunk.
The cake is best stored in the refrigerator.
About the Cuppa Cuppa Cuppa Cake…
Serve with unsweetened whipped cream to cut the sweetness.
The cake itself is almost too sweet on its own. Ice cream would be sweetness overload.
Any reduced/no sugar added canned fruit can be used in the Reduced Sugar recipe: peaches, blackberries, etc.
About the Dump Cake…
Chocolate cake mix does not work as well as Devil’s Food.
You can split the batter between two 8x8 pans and it will be baked in 30 minutes.
For a little extra something, you could chop 8 ounces cream cheese.
After pouring the batter into the baking pan randomly poke the cream cheese pieces deeply into the batter.
It will take an extra 15 minutes to bake.
Some cake / filling blends to try:
White cake mix with Peach filling
White cake mix with Raspberry filling
Devil’s Food cake mix and Cherry filling
Devil’s Food cake mix and Raspberry filling
Yellow cake mix and Cherry filling
Yellow cake mix with Blueberry filling (add 1 teaspoon lemon extract)
Yellow cake mix and Peach pie filling
Yellow cake mix and Apple filling
Yellow cake mix and Blackberry filling
Strawberry cake mix and Blueberry filling
Strawberry cake mix and Strawberry filling
Vanilla cake mix and Pineapple filling
Vanilla cake mix and Apple filling
Vanilla cake mix and Peach filling
Pineapple cake mix with Blueberry filling
Butter pecan cake mix and Apple filling
Spice cake mix and Apple filling (top with cinnamon sugar)
Lemon cake mix and Blueberry filling
Lemon cake mix and dry Key Lime filling mix (add 1/2 Cup buttermilk)
About the Orange Marmalade Cake…
Instead of making a circle of marmalade on the inner part of the top before adding the frosting you could frost the entire cake top, then add the remaining marmalade as a garnish on top.
Pound Cake
Grease and flour 3 9x5 inch loaf pans or 1 large bundt pan
Sift together in a medium bowl
2 1/2 Cups flour
1/2 Cup self-rising flour
Set aside.
Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup oil
2 1/2 Cups sugar
Beat until light and fluffy, about 6 to 10 minutes.
Preheat oven to 300º F
Add one at a time, making sure each is fully mixed in before adding another
5 large eggs
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup milk
Combine well but do not over mix.
Stir in
1 teaspoon vanilla
1 teaspoon almond extract
Pour the batter into the prepared pan(s).
Place in the preheated oven.
Bake in loaf pans for 30 minutes or in bundt pan for 1 1/2 hours.
A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pan(s) for about 10 - 15 minutes.
Turn the cake(s) out onto a wire rack to cool completely.
Homemade Self-Rising Flour
Makes 1/2 Cup
Place in a small bowl
1/2 Cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Whisk to combine and use as is for each half cup of self-rising flour in the recipe.
Truvy’s Cuppa Cuppa Cuppa Cake
Preheat oven to 350º F
Place in an 8 x 8 inch pan
1 Cup butter
Place in oven and let the butter melt in the pan.
While the butter is melting place in a medium bowl
1 Cup self-rising flour
1 Cup sugar
1 Cup fruit cocktail with juice (or any fruit you want to use)
1 Cup milk (optional)
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 45 minutes.
Cool and serve with unsweetened whipped cream.
Cuppa Cuppa Cuppa Cake Reduced Sugar
Preheat oven to 350º F
Place in an 8 x 8 inch pan
1/4 Cup butter
Place in oven and let the butter melt in the oven.
While the butter is melting place in a medium bowl
1 Cup self-rising flour
1 Cup Splenda
14 1/2 ounce can no sugar added fruit cocktail with juice
1 Cup milk
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 35 to 40 minutes.
Cool and serve.
Anna Sultana’s Peach Cake with Coconut Frosting
Grease a 9 x 13 inch pan
Preheat oven to 350º F
Reserving liquid (see hints), place in a large bowl
1 large can peaches (sliced or halved)
Mash well and add
2 Cups flour
2 Cups sugar
2 teaspoons baking soda
Mix well, pour into prepared pan and spread evenly.
Bake 35 - 40 minutes.
Remove from oven and place on a wire rack.
Allow to cool for about 15 minutes.
Coconut Frosting
Place in a medium pot
3/4 Cup sugar
9 ounces evaporated milk
1/2 Cup butter or margarine
1 Cup coconut, shredded
Place over medium heat, bring to a boil and cook, stirring constantly, until it thickens.
Remove from heat and stir in
1 Cup nuts, such as chopped walnuts
Spread over cake.
Dump Cake
Grease a 9 x 13 inch pan
Preheat oven to 350º F
Place in a large bowl
3 large eggs
Beat well and add
1 box cake mix, any flavour (see hints)
1 can pie filling, any flavour (see hints)
Stir together until well mixed.
Pour into prepared pan.
Bake for 45 minutes and test with a toothpick for doneness.
Serve warm or allow to cool.
Orange Marmalade Cake
Grease 2 round 9" cake pans
Chill a medium mixer bowl and beaters
Sift together into a medium bowl
3 Cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Set aside.
Place in a large mixer bowl
1 Cup butter, softened
Beat until smooth.
Add, 1/2 Cup at a time
2 Cups sugar
Beat until light and fluffy.
Preheat oven to 325º F
Add one at a time, making sure each is fully mixed in before adding another
3 large eggs
1 teaspoon orange extract
1 1/2 teaspoons vanilla
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup buttermilk, room temperature
Combine well but do not over mix.
Pour the batter into the prepared pans and tap to remove air bubbles.
Place pans in the preheated oven.
Bake for 35 - 40 minutes. A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pans for 20 minutes.
Turn the layers out, placing the first layer upside down on a cake platter, and the second, right side up, on a plate.
For the orange syrup place in a small pot
1 Cup orange juice
1/4 Cup sugar
Stir together over medium heat until sugar is dissolved.
Using a toothpick, poke holes in each layer, then spoon syrup over each layer allowing it to be completely absorbed before adding more.
Cool completely.
For the filling place in a small pot
12 ounces orange marmalade
Heat until just melted, then let cool 5 minutes.
Spread 2/3 of marmalade over the first layer. Smooth to make an even layer.
Place the second layer, right side up, over the top of the marmalade.
Spread the remaining marmalade on the cake, leaving a 1 1/4 " border around the top.
For the frosting place in the chilled medium mixer bowl
3/4 Cup heavy cream, chilled
3 Tablespoons sugar
Beat until the cream forms stiff peaks.
Gradually fold in
3/4 Cup sour cream, chilled (regular, fat free or low fat)
Stir until the mixture is of a spreading consistency.
Spread on sides and rim of top of cake.
Chill for at least 2 hours - 24 hours is better - before serving.
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