Healthy Simple Cakes Recipe

HEART HEALTHY MANDARIN ORANGE CAKE

• 1 c. flour
• 1 c. sugar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 (11 oz.) can mandarin oranges, drained, reserving juice

Mix all ingredients except the oranges until well mixed. Add oranges and stir until cut up, but not too finely.Bake in a 9 x 9 pan sprayed with Joy or Pam or similar product, and bake 30 minutes at 350 degree oven. Let cool about 15 minutes, then add topping.

TOPPING:

• 1/2 c. brown sugar
• 3 tbsp. butter
• 3 tbsp. canned skim milk
• Boil until not grainy, and thickened, about 2 to 3 minutes

HEALTHY CARROT CAKE

• 1 1/2 c. whole wheat flour
• 1 1/2 c. unbleached flour
• 1/2 c. brown sugar
• 2 1/2 tsp. baking soda
• 1 tbsp. cinnamon
• 2 c. shredded carrots
• 1 c. crushed pineapple, undrained (juice)
• 1 c. honey
• 1/2 c. saffron oil
• 4 egg white
• 1 tbsp. vanilla
• 1/3 c. walnuts, optional

Mix all ingredients. Beat 2 minutes on high. Pour into 9 x 13 inch pan coated with spray. Bake at 350 degrees for 40-50 minutes. Done when pick comes out clean. Cool 30 minutes.



GINGER CUP CAKES

• 2 egg yolks
• 1/2 cup molasses
• 1/2 cup dark brown sugar
• 1/4 cup butter
• 1/2 cup yogurt or sour cream
• 1 cup unbleached flour (whole wheat or white)
• 1/4 cup rye flour
• 1 tsp. ground cinnamon
• 1/2 to 1 tsp. ground ginger
• 1 1/4 tsp. baking soda

STEP :

• Preheat oven to 350°F.
• Beat egg yolks, molasses, sugar and butter together until light.
• Whisk or sift together dry ingredients until well mixed.
• Add yogurt or sour cream, then the dry ingredients. Beat for 1 minute.
• Bake in buttered or paper-lined muffin cups for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove from oven and brush tops with butter; sprinkle lightly with coarse turbinado sugar, if desire.




CARROT PINEAPPLE CAKE

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking powder
• 1 1/2 tsp. soda
• 2 tsp. cinnamon
• 1 small can 10oz. crushed pineapple, drained
• 2 c grated carrots
• 1 tsp. salt
• 1 1/2 cups oil
• 4 eggs, beaten
• 1/2 cups pecans, chopped

Frosting:

• 1 (12oz) pkg cream cheese, softened
• 1/2 cups plus 2 tbsp. butter, softened
• 1 (1 lb.) box powdered sugar, sifted
• 2 tsp. vanilla
• 1 tsp. rum extract (optional)
• 1 tsp. water (if needed)

Preheat oven to 350°F.Sift dry ingredients together. Mix in oil and eggs. In an electric mixer, mix well. Fold in carrots, pineapple and nuts.
Bake at 350°F for 35 to 40 minutes in 2 greased and floured 9 inch round pans. (have made into cupcakes and sheet cake).

Frosting:

Mix well together in electric mixer.Cool cake and frost with cream cheese frosting.




CHERRY-FILLED ORNAMENT CAKE




Cake:

• 2 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup LAND O LAKES® Butter, softened
• 2 LAND O LAKES® All-Natural Eggs
• 1 teaspoon almond extract
• 1 1/4 cups milk

Filling:

• 1 3/4 cups whipping cream
• 1/2 cup powdered sugar
• 3 tablespoons maraschino cherry juice
• 1 cup maraschino cherries, coarsely chopped

Glaze:

• 5 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 6 to 8 tablespoons LAND O LAKES® Half & Half -OR- Fat Free Half & Half

Decorations:

Decorator candies
Decorator frosting

Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.Combine flour, baking powder and salt in small bowl; set aside.

Combine sugar and 2/3 cup butter in large bowl; beat at medium speed until well mixed. Increase speed to high. Add eggs and 1 teaspoon almond extract; continue beating until well mixed. Reduce speed to low; add flour mixture alternately with milk, beating well after each addition.

Spread batter evenly into prepared pans. Bake for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to wire cooling racks. Cool completely.

Cut each cake in half horizontally making 2 layers each; set aside.

Place whipping cream in large bowl; beat at medium speed until slightly thickened. Add 1/2 cup powdered sugar; continue beating until stiff peaks form. Add maraschino cherry juice; continue beating until well mixed. Gently stir in maraschino cherries.

To assemble cake, place 1 layer onto serving plate, cut-side up. Place strips of waxed paper under edges of cake. Spread 1 cup filling over top. Place second layer over filling, cut-side down; spread 1 cup filling over top. Place third layer over filling, cut-side up; spread 1 cup filling over top. Place remaining layer over filling; cut-side down. Cover with plastic food wrap; refrigerate 15 minutes.

Meanwhile, combine 5 cups powdered sugar, vanilla and 1/2 teaspoon almond extract in large bowl. Add enough half & half for a thick glaze consistency; beat at low speed until well mixed. Spread glaze over top of cake, allowing glaze to flow over sides, covering top and sides completely. Let stand until glaze is set; remove waxed paper strips from bottom edge of cake. Decorate as desired. Store refrigerated.

Yield: 16 servings

Cooks Tip: If using dark cake pans, reduce oven temperature to 325°F.

Cooks Tip: To make ahead, prepare cake layers as directed; do not slice. Wrap each in plastic food wrap; refrigerate up to 2 days or freeze up to 2 weeks. If frozen, thaw at room temperature for 30 minutes; slice cakes into layers. Prepare filling and glaze as directed. Assemble cake as directed.

Preparation time: 15 minutes; Total time: 2 hours 15 minutes.