WALNUT PALM CAKE RECIPE

Ingredients:

butter - 1 cup
vanilla - 2 tsp
sugar - 3 cup
flour - 3 cup
finely chopped walnuts - 1 cup
salt - 1/4 tsp
eggs - 5
milk - 1 cup
baking powder - 1/4 tsp
shortening - 1/2 cup


Preparations:

* In a bowl beat the butter and the shortening very thoroughly till the mixture is creamy.
* Then add sugar 1/2 cup at a time and beat till very light.
* Now add eggs one at a time beating thoroughly after each addition.
* Now add 2 cups flour alternately with milk and vanilla.
* Finely add 1 cup flour containing salt and baking powder.
* Add in the finely chopped walnuts.
* Pour this mixture in a pan which has been lightly greased and flour.
* Bake this pan in cold oven on middle shelf and turn on the oven to 350 degrees F.
* Let the pan baked for 1 1/4 hour and then take out the pan from the oven and let the cake cool in the pan on wire rack.

SUGARLESS CAKE RECIPE

Ingredients:


cinnamon - 1 tsp
water - 2 cup
shortening - 1/2 cup
vanilla extract - 1 1/2 tsp
salt - 1/2 tsp
baking soda - 1 tsp
artificial sweetener - 1 1/2 tsp
rolled oats - 1 cup
beaten egg - 1
raisins - 1 cup
flour - 1 cup


Preparations:

* In a sauce pan add together raisins, water and cinnamon.
* Heat the sauce pan on low heat for fifteen minutes.
* Take off from fire and let it cool.
* To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
* In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
* Add this dry ingredients to the earlier prepare batter and mix well.
* Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
* When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.

STRAWBERRY CAKE RECIPE

Ingredients:


white sugar - 1 cup
eggs - 2
baking powder - 1 3/4 tsp
icing sugar - 1 cup
milk - 1/2 cup
frozen strawberries - 1/2 cup
vanilla pudding cup - 1
all purpose flour - 1 1/2 cup
butter - 1/2 cup
vanilla extract - 2 tsp


Preparations:

* Start by thawing the frozen strawberries in one cup of powder sugar.
* In a separate bowl beat together sugar and butter until creamy.
* Add in the eggs one at a time and then finely pour in the vanilla pudding.
* Add the thawed strawberries. Stir in the flour and baking powder to the mixture and mix well.
* If the batter is thick add in the milk so that the batter gets a little smooth.
* Preheat the oven to 350 degrees F or 175 degrees C.
* Grease and flaw a 9X9 inch pan.
* Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean.
* To check if the cake is done or not see that the cake sprints back to the touch.

RAINBOW CAKE RECIPE

Ingredients:

jelly raspberry - 1 pkt
jelly lime - 1 pkt
jelly lemon - 1 pkt
jelly orange - 1 pkt
jells trawberry - 1 pkt
cold water - 2 1/2 cups
boiling water - 5 cup
whipped cream - 1 cup



Preparations:

* Dissolve each packet of jelly-gelatin separately in one cup boiling water.
* Now add 1/2 cup cold water to each of them.
* Chill raspberry gelatin until very thick.
* Smoothly line sides of a 9 inch spring form pan with wax paper.
* Cut to extract 3 inches above the pan.
* Whip the raspberry gelatin until fluffy.
* Now spoon this mixture into the pan.
* Chill the pan in the refrigerator until sat but not firm.
* Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.
* Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.
* Now take the chipped cream and spread over the top and sides of the cake.
* The rainbow cake is ready.

PUMPKIN CAKE RECIPE

Ingredients:
Pumpkin (Kadhu) - 2 cup
Sugar - 3 cup
Oil - 1 cup
Eggs - 3
Fine Wheat Flour (Maida) - 3 cup
Salt - 1/2 tsp
Baking Powder - 1/2 tsp
Baking Soda - 1 tsp
Cloves Powder (Lavang) - 1 tsp
Cinnamon Powder (Tuj/Dalchini) - 1 tsp
Nutmeg Powder (Jaiphal) - 1 tsp


Preparations:

* In a blender, add pumpkin, sugar, oil and eggs.
* In a bowl sift flour, salt and baking powder and baking soda.
* Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
* Pour the mixture in a wax paper lined 8" pan.
* Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
* When done take it out with the help of a knife and dust with powdered sugar.

POUND CAKE RECIPE

Ingredients:
eggs - 2
lemon extract - 1/2 tsp
baking soda - 1/4 tsp
flour - 1/2 cup
baking powder - 3/4 tsp
sugar - 1 cup
butter - 1/2 cup
vanilla extract - 1/2 tsp
butter milk - 1/2 cup


Preparations:

* Mix all the ingredients in a bowl till smoothly blended.
* Prepare the tin by oiling it and pour the mixture into it.
* Bake the tin at 325 degree F for 60 minutes.
* The Pound Cake is ready.
* It can be served with fruits or frost as liked.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:

For Cake:
Pineapple - 1 tin
Maida (Flour) - 200gms
Sugar - 180 gms
refined oil- 120 ml
eggs - 3
Baking Soda - 1 1/2 tsp .

For Sauce
Fresh Strawberries - 15 - 20
Sugar - 4 tbsp
Cinnamon Powder - 1/4 tsp
Strawberry Jam - 1 tbsp


Preparations:

* Sauce:
* Chop the strawberries into tiny pieces.
* Heat 1 cup of water and add the chopped strawberries.
* Cook till the sugar gets dissolved and strawberries are soft.
* Add the cinnamon and stir.
* Cook on a low flame for a minute and then add the jam.
* Mix gently and cook for another minute and remove from flame.
* Cake:
* Beat the eggs till fluffy.
* Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
* More smooth the batter more soft the cake will be.
* Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
* Upside Down Cake:
* Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
* Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
* To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
* Allow the cake to cool in the oven for 15 miutes.
* When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
* Top it with the strawberry sauce.