“DENSE & MOIST CAKES”

Dense & Moist Cakes are my favorite cakes…Here are a few recipes for you to make and enjoy!

CARROT CAKE

Carrot Cake never goes out of style. One bite will tell you why. This rich and moist spice cake, full of grated carrot and toasted nuts, has great flavor, especially when covered with a cream cheese
frosting.

INGREDIENTS:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup flaked coconut
1 8oz can crushed pineapple
1 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in pineapple, coconut & carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely in pan. Frost cake.

CREAM CHEESE FROSTING

INGREDIENTS:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

OATMEAL CAKE

YUMMY!.....OH.MY GOSH…..this is SOOOOOO good!!!

INGREDIENTS:
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

DIRECTIONS:
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
In a small bowl, pour boiling water over oats. Mix well, and cool.
n a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
Bake for 35 minutes.

COCONUT PECAN FROSTING
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

DIRECTIONS:
Combine all ingredients and mix thoroughly. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully.
Broil until coconut is just brown. Watch very closely – it doesn’t take long.

HUMMINGBIRD CAKE

This cake is easy to make, freezes well & serves many.

INGREDIENTS:
3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple crushed, with juice
1 cup Oil
3 large Egg well beaten
3 medium Bananas chopped
1 cup Walnuts or pecans, finely chopped
1/2 teaspoon Vanilla

DIRECTIONS:
Preheat oven to 325F
Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pineapple. Set this juice aside for the glaze
To the flour mixture, add the can of pineapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely. Glaze the cake!

GLAZE
1 tablespoon Butter or margarine, melted
1 cup Powdered sugar sifted

DIRECTIONS:
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze of drizzling consistency. Drizzle the glaze over the cooled cake.