** 'Mary's Tea Room' Cakes/Frostings **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

ANGEL FOOD CAKE

Posted by: CHEFCAROL - Posted on: 6/16/2007

Carole says, "Got this out of a big cook book that had like cooking lessons type stuff a long time ago. - If you have any questions just ask or email me. wcarole1122 (at) aol (dot) com."

ANGEL FOOD CAKE

1 cup s/r flour
3/4 cup sugar
12 egg whites (1 ½ cups)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/4 tsp salt
3/4 cup sugar

Sift together flour with 3/4 cup sugar. Sift together three times. In a large mixing bowl beat egg whites with cream of tartar, vanilla, and salt till soft peaks form. Gradually add remaining 3/4 cup sugar, 2 Tbsp at a time. Continue beating till stiff peaks form. Sift about 1/4 of the flour mixture over whites: fold in. Repeat folding in remaining flour till all mixed. Pour into ungreased 10 inch tube pan. Bake in 375° for 35 to 40 minutes or till cake tests done. Invert cake in pan: cool. Using a spatula, loosen cake from pan remove.

APPLE SPICE CAKE

Posted by: emr - Posted on: 9/20/2006

Elza says, " I'll share a recipe with you -- one that I got from this BB, although I don't remember who posted it. I made this last night for our church women's group that met here. Easy and autumn-y and very good!"

APPLE SPICE CAKE

1 box spice cake mix
3 eggs
1 can apple pie filling

Mix all ingredients together and bake in greased & floured 9x13 pan at 350 degrees for 30-35 minutes.

Elza adds: I sprinkled cinnamon sugar (1/4 c. sugar, 2 tsp. cinnamon) over the hot cake when it came out of the oven and it made a nice topping.

APRICOT BRANDY CAKE

Posted by: sugarbug - Posted on: 9/25/2007

APRICOT BRANDY CAKE

Cake:
1 C. butter (softened)
3 C. sugar
6 eggs
1 tsp. orange extract
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 C. sour cream
1/2 C. apricot brandy

Glaze:
1 C. sugar
1/2 C. water
2 T. apricot brandy

Topping:
32 oz. apricots (drained and cut into small pieces)
1 T. cornstarch
2 T. apricot brandy

For Cake: Cream butter and sugar. Add eggs, 1 at a time and blend well. Stir in extracts. In a small bowl combine dry ingredients and add to creamed mixture alternating with sour cream and brandy. Pour into greased 9-1/2 inch Bundt pan. Bake at 325 degrees for 1 hour and 10 minutes or until tests done. Cool for 10 minutes and then remove from pan. Pour warm glaze over top and cool completely.

For Glaze: Bring sugar and water to boil in saucepan until slightly thickened. Remove from heat and add brandy.

For Topping: Heat apricots in saucepan. Combine cornstarch with apricot brandy. Stir into apricots and cook until thickened. Spoon over cake.

APRICOT CAKE

Posted by: Atchan - Posted on: 10/30/2006

Judi says, "Here's another local favorite that i baked which everyone seemed to love...the icing wasn't too sweet. It makes a thin glaze with just the right amount of sweetness!"

APRICOT CAKE

1 Box Yellow Cake Mix
1 3-oz. Pkg. Lemon Jell-o
3 Tablespoons Flour
4 Eggs
3/4 Cup Salad Oil
3/4 Cup Apricot Nectar

Mix well and bake at 350 degrees for 35-40 minutes. Bake this in a loaf pan or 13x9 inch pan.

GLAZE:

1 1/2 Cups Powdered Sugar
Juice of 1/2 Lemon and
1/2 Orange

Mix and pour over cake after it is done.

BLUEBERRY & ORANGE LAYER CAKE w/CREAM CHEESE FROSTING

Posted by: ckathynot_ca - Posted on: 10/11/2006

Kathy says, "A little fussy but oh so good!!"

BLUEBERRY & ORANGE LAYER CAKE w/CREAM CHEESE FROSTING

2 1/2 CUPS cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons orange peel, grated
1 teaspoon vanilla
4 large eggs
1 cup whole milk

FILLING:
2 1/2 pints blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice

FROSTING:
1 8 ounce cream cheese, room temperature
1/2 cup butter, room temperature
3 1/4 cups powdered sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon orange peel, grated
1/2 teaspoon vanilla
2 1/2 pints blueberries

FOR CAKE: Preheat oven to 350 degrees. Butter and flour two 9" cake pans with 1 1/2 inch high sides; line bottoms with rounds of parchment paper.

Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.

FOR FILLING: Combine berries, sugar and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

FOR FROSTING: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel and vanilla. Chill until firm but spreadable, about 30 minutes.

Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thickly all over cake to seal. Spread with remaining frosting over whole cake. Mound remaining blueberries on top.

BLUEBERRY CREAM CHEESE POUND CAKE

Posted by: KC10 - Posted on: 6/13/2007
Originally posted by: starshineeliz - Posted on : 4/16/2003

Kay says, "I think this was probably one of the first recipes I grabbed off the board here and it's still one of the best!! I did a review on it at least once, perhaps twice!! Anyway, enjoy! I think I can just about smell another of these in my near future!!"

Star says, "Got this in an e-mail today and it sounds wonderful to me (of course, all you that know me know I am blueberry crazy anyway.) So thought I'd post it. It's on my to try list. If any of you get to it before me, let me know how it is, Ok? Star"

BLUEBERRY CREAM CHEESE POUND CAKE (Food sweeps)

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CAKE OF GENEO

Posted by: ckathynot_ca - Posted on: 6/17/2007

Kathy says, "Carole, I'm going to give you a few recipes for knock your socks off desserts. The first one is one my Italian descent mother used to make."

CAKE OF GENEO

5 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups flour

FILLING
3/4 cup sugar
2 tablespoons cornstarch
3 eggs, beaten
1 1/2 cups milk
1 teaspoon vanilla
1/2 cup butter

For cake, beat eggs until light and fluffy. Gradually add sugar, salt and vanilla. Beat until thick and lemon colored then fold in flour, slowly. Pour into two round baking pans. Bake at 350 degrees for 25-30 minutes.
For filling, put sugar and cornstarch in saucepan. Mix well. Add beaten eggs. Beat till fluffy then stir in milk. Cook until thick then remove from heat. Add vanilla and butter stirring well.
Put filling in middle and around sides of cake. Frost with chocolate frosting.

CARAMEL FUDGE CHOCOLATE CAKE

Posted by: KC10 - Posted on: 9/25/2007

Kay says, "If chocolate truly is sinful, it's because of THIS recipe!! :O) It's totally gonna put you in a state of Chocolate Euphoria!! :O)"

CARAMEL FUDGE CHOCOLATE CAKE
(from Quick Cookin' - May/June 1999)

1 (18-1/4 oz.) pkg. chocolate cake mix
1 c. miniature semi-sweet chocolate chips, divided
1 (12-1/4 oz.) jar caramel ice cream topping, warmed
1 (11-3/4 oz.) jar hot-fudge ice cream topping, warmed
1 (8 oz.) container Cool-Whip, thawed
1/2 c. English toffee bits

Prepare cake. Stir in 3/4 c. chocolate chips. Pour into a greased 13X9X2" pan. Bake at 350 degrees for 35 - 40 minutes or 'til done. Immediately poke holes in cake with meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Keep in refrigerator.

CHOCOLATE CHERRY CAKE

Posted by: Katts9_Pa_53F - Posted on: 2/7/2007 1

Bonnie says, "Thought I pop in and give you my recipe for dessert tonight. It's in the oven as we type. Yum!"

CHOCOLATE CHERRY CAKE

2 1/4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1/2 c. vegetable shortening
1 1/4 c. buttermilk
1/4 c. maraschino cherry juice
3 eggs
2 squares (1 ounce each) chocolate melted ( I used the pre-melted packets)
1/3 c. chopped maraschino cherries
( I used 1 c. We like lots of cherries)

Heat oven to 375*

Sift flour, sugar, baking soda, baking powder and salt together. add shortening and buttermilk. Beat for 2 minutes; add cherry juice, eggs and melted chocolate. Stir in cherries and beat well.

Bake for 25 to 30 minutes for layers, or 40 45 minutes for and oblong cake. Cool and frost with desired icing. I'm using chocolate.

CINDY'S BIRTHDAY CAKE

Posted by: sugarbug - Posted on: 9/25/2007


CINDY'S BIRTHDAY CAKE

Cheesecake:
1 (8 oz.) pkgs. cream cheese
3/4 C. sugar
2 large eggs
2 tsp. vanilla extract
3 (1 oz.) sq. semi-sweet chocolate (melted & cooled)
1 C. sour cream

Cake:
2 C. unsifted cake flour
1 T. baking powder
1/2 tsp. salt
1 C. sugar
1/3 C. vegetable oil
3 large eggs (separated)
2/3 C. cold water
1 T. vanilla
1/4 tsp. cream of tartar

For Cheesecake: In a large bowl with electric mixer, beat cream cheese until fluffy. Gradually add sugar, beating. Add eggs (1 at a time) beating after each addition. Fold in vanilla, chocolate, and sour cream until well blended. Pour into greased 9 inch springform pan and bake at 325 degrees for 35 to 40 minutes. Cool on wire rack at room temperature for 1 hour. Loosen from side of pan with spatula. Remove side of pan and refrigerate until cold.

For Cake: In a large bowl, stir flour, baking powder, salt and 3/4 C. sugar. Make a well in center of flour mixture. Add oil, egg yolks, water and vanilla. Beat with wire whisk until smooth. In a small bowl combine egg whites and cream of tartar. Beat until frothy with electric mixer. Beat in remaining 1/4 C. sugar until stiff peaks form. Fold this into flour mixture. Divide batter into two 9 inch round greased baking pans and bake at 325 degrees for 35 to 40 minutes. Cool on wire racks 10 minutes in pan, then turn cakes out onto racks and cool completely.

Frosting:
2 C. whipping cream
1/4 C. confectioner's sugar
2 T. cocoa
1 tsp. vanilla extract
In a bowl combine cream, sugar, cocoa and vanilla. Beat with electric mixer until stiff. On a serving plate place one cake, right side up. Spread with 1/3 C. frosting. Invert cheesecake over frosted cake layer and then remove bottom of pan. Spread with 1/3 C. frosting and top with remaining cake, right side up. Frost top and sides of cake.

COCOA FUDGE CAKE

Posted by: emr - Posted on: 2/4/2007

Elza says, "Okay, here's the cobbled-together recipe for the birthday cake I made this weekend."

COCOA FUDGE CAKE
(from Betty Crocker cookbook, 1981 edition)

1-2/3 c. all-purpose flour
1-1/2 c. sugar
2/3 c. cocoa
1-1/2 tsp. baking soda
1 tsp. salt
1-1/2 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla

Beat all ingredients in large mixer bowl on low speed, scraping constantly, for 30 seconds. Beat on high speed, scraping occasionally, for 3 minutes. Pour into greased & floured pan(s). Bake at 350 degrees till wooden pick inserted in center comes out clean, 35-40 min. for 9x13 pan, 30-35 min. for layers, 40-45 min. for bundt pan.


RICH CHOCOLATE FILLING
(from a recipe my mom sent me, copied from a magazine -- don't know which one!)

1 c. heavy cream
9 oz. semisweet chocolate, chopped (I used 8 oz. -- 1 box -- and it worked fine)
1 tsp. vanilla extract

In saucepan, heat cream to simmer. Combine with chocolate in metal bowl. Let stand 5 minutes. Stir to melt. Add vanilla. Let bowl cool in ice bath, stirring, until spreadable (15 min.)

Spread filling between cake layers and frost with Fluffy White Frosting.

DOLE MINI UPSIDE-DOWNS

Posted by: cooknchic - Posted on: 11/17/2006
Originally Posted by: jcz04 - Posted on: 8/16/2005

Janie says, "I am so happy to share this one I think it is so neat!~"

2 cans (20-oz each)
Dole pineapple slices
1/3 cup melted margarine
2/3 cup packed brown sugar
1 package of yellow cake mix
Raspberries or cherries

Drain both cans of pineapple and save the juice.
Grease 20 large muffin cups well.
Stir the melted butter with the brown sugar.
Spoon some of this mixture into the bottom of each prepared cup. Place 1 pineapple slice over this mixture.

Prepare the cake mix as directed on the box, replacing the water with the reserved juice.
Pour batter evenly over each pineapple cup. Bake at 350 for 20-25 minutes.
Cool then invert onto a serving platter and place a raspberry or cherry into the center of each pineapple. ( Maybe a blackberry or blueberry) Already I am playing.

Janie adds - * This neat recipe can go in many directions. You may have to trim the pineapple slice, slightly to fit into the muffin cups.

* I cannot wait to try this one

* It can be scaled down.

DOUBLE LEMON BLUEBERRY UPSIDE-DOWN CAKE

Posted by: savorlife_MN - Posted on: 3/23/2007
Originally Posted by: suzycreamcheese_MI - Posted on: 3/18/2007

Pat says, " I posted a review of this recipe on the BB a bit ago. Good cake!"
Susie says, " Posted today by Cheryle on Yahoo recipe group -- not TNT by me, but you can bet it will be soon! Star, does this have your name all over it too? :)"

DOUBLE LEMON BLUEBERRY UPSIDE-DOWN CAKE

1/3 cup butter or margarine
1 cup packed brown sugar
2 cups blueberries -- fresh or frozen
1 18 1/4-oz box lemon cake mix
1 3-oz package lemon gelatin powder
4 eggs
3/4 cup vegetable oil
3/4 cup fat-free buttermilk

To prepare oven, pan: Preheat oven to 350 degrees. Place butter in 10-inch
tube pan. Place pan in oven until butter melts. Remove pan from oven.
Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar.
Coat sides with butter-flavor cooking spray. Set aside.
To make cake: In large mixer bowl, combine cake mix, gelatin, eggs, oil and
buttermilk. Beat on medium speed for 4 minutes.
To bake cake: Spread batter evenly in prepared pan. Bake for 1 hour to 1
hour 15 minutes, or until cake tester inserted in center comes out clean. If
needed, cover top of cake with aluminum foil to prevent over-browning. Cool
in pan for 10 minutes. Run knife around edge and center of pan. Invert cake
onto a platter or cake stand.

Yield: "16 servings"