Ina's Lemon Cake

The "Lemon Cake" recipe by Ina Garten can be found at Food Network.

Submitted by Rose Mary Walecki

Garten, Ina. "Lemon Cake." Food Network, https://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe-1913110. Accessed 30 April 2019.

Creme de Menthe Cake

Ingredients:

• White cake mix
• 1/2 cup Creme de Menthe, divided
• Chocolate syrup
• 8 oz. Cool Whip

Directions:

1. Prepare cake mix according to directions EXCEPT substitute 1/4 cup Creme de Menthe for water. Bake.
2. When cool, poke holes and wfill with chocolate syrup and remaining Creme de Menthe to taste. 
3. Frost cake with Cool Whip.

Submitted by Mary Arndt

Romantic Torte

Ingredients:

• 1 cup hot water
• 1 cup chopped dates
• 1 tsp. baking soda
• 1/2 cup shortening
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 2-1/2 cups flour
• 1 (9 oz.) bag chocolate kisses or stars
• Maraschino cherries (optional) 
• 1 cup chopped nuts (optional)

Directions:

1. Pour hot water over dates, sprinkle with baking soda, and let set.
2. Cream shortening and sugar, then add eggs and vanilla and beat well. Add flour and date mixture and mix well. Pour half of the mixture into a greased tube pan. Decorate with whole Hershey's Kisses. Pour in the rest of the mixture and decorate with kisses again. Add some maraschino cherries to the top for color and some whole nuts.
3. Bake at 350°F for 1 hour.

Submitted by Sue Stoecker

Skor Cake

The "Skor Cake" recipe by Claudia can be found at Claudia's Cookbook.

Submitted by Rose Mary Walecki

Claudia. "Skor Cake." Claudia's Cookbook, http://www.claudiascookbook.com/2010/08/24/skor-cake/. Accessed 26 November 2018.

Chocolate Brownie Cake

The "Chocolate Brownie Cake" recipe by Amanda Rettke can be found at I Am Baker.

Submitted by Margene McLoughlin

Rettke, Amanda. "Chocolate Brownie Cake." I Am Baker, https://iambaker.net/chocolate-brownie-cake/. Accessed 16 November 2018.

Ginger Pound Cake

Ingredients:

• 3 cups flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. powdered ginger
• 2 tsp. grated orange peel
• 1 cup butter
• 2 cups sugar
• 3/4 cup packed light brown sugar
• 2 tsp. vanilla 
• 5 eggs
• 1 cup milk
• 1/2 cup chopped crystallized ginger

Directions:

1. Preheat oven to 350°F. 
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, and orange peel.
3. In an extra large bowl, cream together butter, sugars, and vanilla. Add eggs one at a time, beating well after each addition. Add the flour mixture to the creamed mixture, alternating with milk. Mix well. Stir in crystallized ginger.
4. Pour batter into a greased and floured bundt pan. Bake for 55-60 minutes, until a cake tester inserted comes out clean. Add 5 minute increments if needed. Cool in pan for 10 minutes. Turn cake out onto a wire rack to finish cooling.
5. Can be topped with powdered sugar or a cream cheese frosting. 

Submitted by Sue Richichi, won 2nd place in the pound cake category at the Wisconsin State Fair

Pound Cake

Ingredients:

• 1 pkg. yellow cake mix
• 1 pkg. Instant pudding mix (serves 4)
• 4 eggs
• 1 cup water
• 1/3 cup oil

Directions:

1. Mix all ingredients together. Bake in a well-greased bundt pan at 350°F for 20-35 minutes.

Submitted by Marie Weber

Chocolate Zucchini Cake

Ingredients:

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 stick butter, softened
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp. vanilla 
• 1/2 cup milk mixed with 1/2 tsp. vinegar
• 2-1/2 cups flour
• 1/4 cup unsweetened cocoa 
• 2 tsp. baking soda
• 1/2 tsp. ground allspice
• 1/2 tsp. cinnamon
• 2 cups grated zucchini
• 3/4 cup semi-sweet chocolate chips

Directions:

1. Combine sugars, butter, and oil. Beat until fluffy. Add eggs one at a time, beating after each. Add vanilla and soured milk; beat until smooth. 
2. Sift dry ingredients and gradually add to mixture; beat until smooth. Fold in zucchini. Turn into a greased and floured 9 x 13 in. pan. Sprinkle chocolate chips on top and press in with spoon until just covered with batter.
3. Bake at 325°F for 45-60 minutes.
4. If desired, frost with a frosting of your choice.

Submitted by Margene McLoughlin, an old family recipe

Apple Sharlotka

Ingredients:

• Butter or nonstick spray for greasing pan
• 6 large, tart apples (such as Granny Smith)
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• Ground cinnamon, to finish
• Powdered sugar, to finish

Directions:

1. Preheat oven to 350℉. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the side of the pan. 
2. Peel, halve, and core the apples. Chop them into medium-sized chunks (or 1/4-inch thin slices or strips). Pile the cut apples directly in the prepared pan.
3. Meanwhile, in a large bowl using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until combined. The batter will be very thick.
4. Pour over apples in pan and using a spoon or spatula, spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples. 
5. Bake in preheated oven for 55-60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon. 
6. Serve warm or cooled, dusted with powdered sugar.

Submitted by Don Anderson

Amazing Corn Cake

Ingredients:

Cake

• 1 (17 oz.) can cream style corn
• 1/2 cup brown sugar
• 3/4 cup sugar
• 3 eggs
• 1 cup vegetable oil
• 2-1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tbsp. baking powder
• 1/2 cup raisins
• 1/2 cup chopped nuts

Caramel Frosting

• 4 tbsp. butter
• 1/2 cup brown sugar
• 1/4 cup milk
• 2-3 cups powdered sugar

Directions:

1. In a mixing bowl, combine corn and sugars. Add eggs and oil. Beat until blended.
2. Combine dry ingredients. Add to batter and mix well. Stir in raisins and nuts.
3. Pour into 9 x 13-inch pan. Bake at 350℉ for 30-35 minutes. Cool thoroughly.
4. Make the frosting. Bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in powdered sugar until frosting is desired consistency. 
5. Frost the cooled cake.

Submitted by Trudy Cleaver

Walnut Coffee Cake

Ingredients:

Cake

• 1/2 cup butter
• 1 cup sugar
• 3 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 8 oz. sour cream
• 1 tsp vanilla

Streusel

• 1 cup brown sugar
• 3 tbsp. flour
• 3 tbsp. butter
• 2 tsp. cinnamon
• 1/2 cup chopped walnuts

Directions:

1. Mix streusel ingredients and set aside.
2. Beat the butter and sugar together. Blend well. Add the eggs one at a time. 
3. Mix the dry ingredients together. Add this mixture to the butter, sugar, and egg mixture alternatively with the sour cream. Add the vanilla.
4. Grease the bottom of a tube pan. Sprinkle some of the streusel mixture on the bottom of the pan. Add half of the batter mixture. Sprinkle more of the streusel over the batter. Add the remaining batter and top with the rest of the streusel mixture.
5. Bake in a 350℉ oven for 40-50 minutes.

Submitted by Marie Weber

Carrot Cake

Ingredients:

Cake

• 1 (8 oz.) can unsweetened crushed pineapple
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon OR pumpkin pie spice
• 1/4 tsp. salt
• 4 eggs
• 1 cup vegetable oil
• 2 cups shredded carrots
• 3/4 cup chopped walnuts

Frosting

• 2 (8 oz. each) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. vanilla extract
• 1-1/2 cups confectioners' sugar

Directions:

1. Drain pineapple, reserving 2 tbsp. juice (discard the rest).
2. In a large mixing bowl, combine dry ingredients. Add eggs oil, carrots, pineapple, and reserved juice, beat until combined. Stir in walnuts.
3. Transfer to a greased 13x9x2 inch pan. Bake at 350℉ for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting: In a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Serves: 12

Submitted by Cherryl Pergande

Pumpkin Caramel Cream Cheese Poke Cake

The "Pumpkin Caramel Cream Cheese Poke Cake" by Erin can be found at Delightful E Made.

Submitted by Holly Leto

Erin. "Pumpkin Caramel Cream Cheese Poke Cake." Delightful E Made, https://delightfulemade.com/2015/09/27/pumpkin-caramel-cream-cheese-poke-cake/ . Accessed 18 October 2017.

Cranberry Orange Cake

The "Cranberry Orange Cake" recipe can be found at Tip Hero.

Submitted by Rose Mary Walecki

"Cranberry Orange Cake." Tip Hero, http://tiphero.com/cranberry-orange-cake/. Accessed 20 September 2017.

Molten Mocha Cake

The "Molten Mocha Cake Recipe" by Aimee Fortney can be found at Taste of Home.

Submitted by Sue Richichi

Fortney, Aimee. "Molten Mocha Cake Recipe." Taste of Home, https://www.tasteofhome.com/recipes/molten-mocha-cake. Accessed 20 September 2017.

Chocolate Guinness Cake

The "Chocolate Guinness Cake" recipe by Garrett McCord can be found at Simply Recipes.

Submitted by Margene McLoughlin

McCord, Garrett. "Chocolate Guinness Cake." Simply Recipes, www.simplyrecipes.com/recipes/chocolate_guinness_cake/ . Accessed 10 July 2017.

Mary Gilligan's Blarney Stone

Ingredients:

• 1-1/3 cup sugar
• 3 egg yolks
• 1/2 cup water
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. cream of tartar
• 3 egg whites

Directions:

1. Beat egg whites and cream of tartar until foamy. Beat until stiff peaks form. Add 1/2 cup sugar.
2. In another bowl, beat egg yolks and rest of sugar. Add water. Add dry ingredients and egg white mixture and blend. Bake in greased 9x13 inch pan for 20-25 minutes in 325℉ oven. 

Frosting Ingredients:

• 1 lb. powdered sugar
• Milk
• Vanilla
• 1 jar dry roasted peanuts, crushed

Frosting Directions:

1. Make a thin frosting. 
2. Cut cake into squares and roll each square in frosting and then in crushed peanuts.

Submitted by Margaret Herrick

Lemon Cake

Ingredients:

• 1/2 lb. (2 sticks) unsalted butter, at room temperature
• 2-1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6-8 large lemons)
• 3 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 tsp. pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

 Submitted by Sue Richichi from http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe

Cranberry and Apple Cake

Ingredients:

• 12 oz. cranberries
• 1 Granny Smith apple, peeled, cored and medium diced
• 1/2 cup light brown sugar, packed
• 1 tbsp. grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1-1/8 tsp. cinnamon, divided
• 2 extra large eggs, at room temperature
• 1 cup plus 1 tbsp. sugar
• 1 stick unsalted butter, melted and cooled
• 1 tsp. vanilla extract
• 1/4 cup sour cream
• 1 cup flour
• 1/4 tsp. salt

Directions:

1. Preheat oven to 325℉.
2. Combine cranberries, apple, brown sugar, orange zest, orange juice, and 1 tsp. of cinnamon in a medium bowl. Set aside.
3. Beat eggs on medium-high speed for 2 minutes. Add 1 cup of granulated sugar, butter, vanilla, and sour cream and beat until combined. On low speed, add flour and salt.
4. Pour fruit mixture into 10 in. glass pie plate. Pour batter over fruit, covering it. Combine remaining 1 tbsp. granulated sugar and 1/8 tsp. cinnamon and sprinkle over batter. Bake 55-60 minutes, until toothpick comes out clean.
5. Serve warm or at room temperature.

Submitted by Kathy Neuburg from http://www.foodnetwork.com/recipes/ina-garten/easy-cranberry-and-apple-cake-recipe

Old-Fashioned Banana Cake

Ingredients:

Cake

• 3 very ripe bananas, mashed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• Grated zest of 1 orange
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup coarsely chopped walnuts

Cream Cheese Frosting

• 6 ounces cream cheese, at room temperature
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups sifted confectioners' sugar
• Walnut halves for decorating

Directions (Cake):

1. Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.  
3. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. 
4. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.  
5. Make the Cream Cheese Frosting. Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.

Directions (Frosting):

1. Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
   
   
   Submitted by Sarah Bublitz from Barefoot Contessa: How Easy It That? by Ina Garten.