2 ts Baking soda

2 ts Baking powder

2 ts Ground cinnamon

1/2 ts Salt

4 lg Eggs

3/4 c Vegetable oil

3/4 c Sugar

2/3 c Packed golden brown sugar

1/2 c Orange marmalade

1/2 c Orange juice

3 c (lightly packed) grated Peeled carrots

3/4 c Chopped toasted walnuts

FROSTING
4 8-oz packages cream cheese, Room temperature

2 c Powdered sugar

1 1/4 c (about) orange marmalade

6 tb (3/4 stick) unsalted butter, Room temperature

2 ts Grated orange peel

1 1/4 c Finely chopped toasted Walnuts (about 6 oz)

FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bols. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread. Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.) SOURCE: BON APPETIT, May ’93

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 ts Vanilla extract

2 T Amaretto

3/4 c Sour cream

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

2 c Brown sugar

4 Eggs

2 1/2 c All-purpose flour

1 c Walnuts; chopped

3 c Candied fruit

2 c Dates; chopped

1 tb Orange juice

1 ts Orange rind; grated

1/2 ts Orange extract

1 ts Baking powder

1 ts Baking soda

1 ts Salt

1/4 ts Ground nutmeg

1/4 ts Ground cloves

1 ts Ground cinnamon

1 1/2 c Mashed bananas

Recipe by: Rose Murray, The Christmas Cookbook Great Canadian Prepare two 2 Litre (9″ x 5″) loaf pans. Preheat oven to 300 F. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. (A food processor will tend to liquefy the bananas and this will change the texture of the cake.) Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. Yields about 5 pounds of cake.

Directions:

Prepare cake mix according to package instructions. Bake in 9×13 inch pan and cool.

Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes.

Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes.

Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping.

Chill before serving.

12 oz Semisweet chocolate chips

1/4 c Chambord

1/2 c Seedless raspberry jam

8 oz Sour cream

2 tb Chopped pecans, toasted

* butter recipe chocolate cake with pudding

Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat, gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.

1/2 c Sugar, granulated

2 Eggs;beaten

1 c Milk

1 tb White vinegar

1 ts Baking soda

2 c Flour;all purpose

1 ts Baking powder

1/4 c Cocoa powder;unsweetened

1/2 ts -Salt

1 1/2 ts Vanilla

VANILLA FILLING
2 Egg whites

1/2 c Sugar, granulated

1 pn -Salt

2 tb -Water

1 ts Vanilla

CHOCOLATE ICING
2 tb Butter

2 tb Cocoa powder;unsweetened

2 tb Light cream; up to 3 T

1/2 ts Vanilla

1/2 c Icing (Confectioner’s) sugar approximate

Gateaux Jos. Louis Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and ~sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner’s) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES: about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste of Quebec_ by Julian Armstrong

1 c Cubed Pineapple

1 c Sugar

2 tb Brandy

1 c Maraschino Cherries including juice

1 c Sugar

2 tb Brandy

1 c Sliced Canned Peaches including juice

1 c Sugar

2 tb Brandy

Cake: 1 Box Cake Mix

1 sm Box Instant Pudding

3/8 c Cooking Oil

4 Eggs

1 c Chopped Nuts

1 Portion Fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and add with juice. Stir every day for 10 days. On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. For each cake you will need: To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts, batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.

SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald American 8/2/92

2 c Almonds, slivered

5 tb Hot water

1/2 c Light corn syrup

1/4 c Margarine, melted

2 c Chocolate chips

2 1/2 c Hot Fudge Sauce (can be used in place of last 4 Makes 10 Servings ingredients above)

Preheat oven to 350 degrees F. Prepare cake mix as directed. Pour batter into long, shallow loaf pan. Bake cake for 20 minutes, or until done. Cool slightly before removing from pan. Place cake on rack, top side down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying. Combine hot water, corn syrup and margarine in top of a double boiler. Bring mixture to a boil. Continue to boil until margarine melts. Remove from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon.) Cool sauce to warm; spoon slowly over cake with almonds. (This process must be done slowly to allow the sauce time to adhere to the nuts and cake.) Allow sauce to set before serving.

Directions:

Dissolve jello in 3/4 c boiling water. Add 1/2 c cold water and set aside at room temp.

Mix and bake cake as directed in 9×13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes.

Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes.

Immediately frost cake. Store in refrigerator and serve chilled.

1 tb Baking powder

1 ts Salt

1/2 ts Almond extract

1 1/2 ts Vanilla

1/2 ts Banana extract

1 1/2 c Sugar

2 c Heavy cream

SIMPLE SYRUP
1/3 c Sugar

1/3 c Water

4 tb Creme de banana

STRAWBERRY FILLING
1 1/2 c Whipping cream

3/4 c Mashed fresh strawberries

1 ts Grand Marnier

3 tb Powdered sugar

1 lg Banana, sliced

Cake: Sift together flour, baking powder and salt; set aside. Beat eggs until light and foamy. Add flavorings. Add sugar gradually. Add flour mixture alternately with cream, beating after each addition until just smooth. Pour batter into two 9″ greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done. Cool on racks and then brush with Simple Syrup.

Simple Syrup: Combine sugar and water in a heavy small saucepan. Bring to a boil over moderate heat, stirring constantly until sugar is dissolved. Remove from heat and cool to room temperature. Stir in creme de banana.

Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form. Add Grand Marnier and sugar and beat on high speed until spreading consistency. Fold in mashed strawberries. Spread this mixture between layers and add sliced banana on top of bottom layer. Add remaining mixture on top and sides of cake.