Dessert recipes for kids: Fashioned

Here are two apple cake recipes made from scratch. The first is a coffee cake and requires yeast and time for the dough to rise. Both are delicious served warm out of the oven, and may be topped with whipped cream if desired.

Dutch Apple Coffee Cake

\"Dessert Recipes\"

Ingredients

Old Fashioned Apple Cake Recipes

1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
1 yeast cake
2 eggs
Flour
5 apples
4 tablespoons sugar
1/2 teaspoon cinnamon

Directions

Place butter, sugar, and salt in a mixing bowl.
Scald the milk and pour it over these ingredients.
When lukewarm, add the eggs, dissolved yeast cake, and enough flour to make a soft dough.
Beat thoroughly, and set in a warm place to rise.
Beat again and let it rise a second time.
Put dough in a shallow greased pan and spread out evenly.
Brush melted butter over the top.
Pare and core the apples, and slice into eighths.
Lay them thickly on top of the dough in straight rows.
Dust sugar and cinnamon over the top of the apples.
Cover with a clean kitchen towel and set in a warm place.
Let the dough rise again.
Bake at 350 degrees for 30 minutes.

To serve, cut into squares and serve hot with whipped cream, if desired.

Homemade Apple Cake

Ingredients

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3 tablespoons shortening
1 egg, well beaten
7/8 cup milk
4 tart apples
3 tablespoons sugar
1/4 teaspoon cinnamon

Directions

Mix and sift the dry ingredients in the order given.
With the tips of your fingers, mix in the shortening.
Add beaten egg to the milk and add slowly to the mixture, stirring constantly.
Beat until dough is smooth.
Spread dough evenly in a cake pan.
Core and pare apples and cut into slices.
Lay apples on top of dough.
Sprinkle with sugar and cinnamon.
Bake at 400 degrees for 25 to 30 minutes, or until knife inserted in center comes out clean.
Serve hot.

Old Fashioned Apple Cake Recipes

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Fruitcake has become somewhat of a holiday joke to many people. Yet how many have actually tried a piece of truly delicious, moist fruitcake? Instead of passing a fruitcake on to someone else or saving it as an annual joke, why not make some yourself and help dispel the old myth?

The traditional fruitcake can trace its history back to the English plum cake, which came from plum pudding. These puddings were allowed to ripen in the cupboard for months, becoming hard and dry. Before being eaten, they were steamed to add moisture. After awhile, cooks found that if they saturated the cake in liquor, the cake would be preserved and it would keep it moist.

Dessert

An old holiday tradition was baking small trinkets into the fruitcake. A coin indicated wealth, a thimble thrift and a ship meant travel.

Recipe for Old Fashioned Fruitcake

Enjoy this rich cake full of tradition.

What You Need

3 cups dried figs, chopped
2 cups pitted dates, chopped
2 cups golden raisins
2 cups dark seedless raisins
2 cups dried currants
1-1/2 cups candied citron, diced
1 cup candied pineapple, diced
1 cup candied cherries, chopped
1 cup candied orange peel, diced
1 cup brandy
3 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
2 cups butter, softened
1 pound dark brown sugar
6 large eggs
1/3 cup dark molasses
2/3 cup milk
5 cups pecans

How to Make It

In a large mixing bowl, combine dates, figs, raisins, currants, pineapple, citron, cherries, orange peel, and brandy. Cover the bowl and let it sit overnight, stirring several times while soaking.

Preheat your oven to 275 degrees Fahrenheit. Grease a dozen mini loaf pans. Line the bottom of each tin with waxed paper and grease the paper.

In a medium sized bowl, mix the flour, cinnamon, allspice, baking soda, and cloves.

In a large bowl, use your mixer to beat the butter and brown sugar until well blended. Increase the speed to medium high and continue mixing until the batter is fluffy and light. This should take about 5 minutes. Scrape the sides frequently. Reduce the mixer speed to medium. Add eggs one at a time, mixing them into the batter completely. Add molasses and mix. Reduce speed to low. Add flour mixture a bit at a time, alternating with the milk. You should start and end with the flour mixture. Blend well.

Pour batter into larger bowl and add fruit mixture, any brandy that was not absorbed by the fruit and the pecans. Mix.

Spoon batter into the mini loaf pans, spreading evenly. Bake in the oven until a toothpick stuck in the center comes out clean. This takes about 1 hour 30 minutes. Let the fruitcakes cool in the pans on wire racks for 15 minutes. Run a thin knife around the edge of each cake and invert onto wire racks. Turn cakes upright and let them cool completely. Remove the waxed paper. Wrap cooled cakes in plastic wrap and then in a layer of foil. Keep in a cool place. They can keep in the refrigerator for up to a month before serving. Recipe makes 12 mini cakes.

Holiday Dessert - Old Fashioned Fruit Cake

Traditional Mexican food can trace some of its origins back hundreds of years. Following tradition is important in Mexican cuisine. Why not try some when you choose your Cinco de Mayo food in celebration of this rich culture?

MexicanDessertRecipes.net The Sweet Side of Mexican Food.