Recipes
 Cakes
Egyptian Cake

1/2 c butter or margarine
4 eggs, separated
1 tsp baking powder
1/2 cup milk
1 tsp vanilla
1-3/4 c sifted cake flour
1-1/2 cup sugar
1/4 tsp salt
5 Tbsp. Ghirardelli ground chocolate
1 Tbsp. Whiskey

1.Cream butter and sugar until light and fluffy.
2. Add egg yolks and beat well.
3. Sift together dry ingredients, and add alternately w/milk and Mix well.
4. Add vanilla and whiskey.
5. In a separate bowl, beat egg whites until stiff but not too dry.
6. Fold into batter mixture.
7.Pour into pans that have been greased and floured.
Two 8" round or one 12 x 17 pan. Bake at 350 degrees for 30-40 minutes until cake tested inserted in
middle comes out clean. Let cool on racks 10 minutes before removing from pan.

Frosting for Egyptian Cake
1/2 cup butter (dont' use margarine)
2 cups sifted powdered sugar
1/2 tsp vanilla
pinch salt
2 Tbsp Ghirardelli ground chocolate
1-3 tbsp milk

Beat all together, adding one or two Tbsp of milk to get a good frosting
consistency. 



Honey Cake

From the book "Lady of the Night" By: Edain McCoy
Honey Cake is a dessert which Jews traditionally serve on their spiritual new year, Rosh Hashanna. In
keeping with the old adage that "we are what we eat," they believe that sharing and eating this cake
ensures all who partake a sweet and happy year to come.

Ingredients:
2 1/2 cups flour
1/2 tsp. baking soda
2 1/2 tsp. baking powder
1 heaping tsp. allspice
3/4 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. nutmeg
4 beaten eggs
1 1/4 cups granulated sugar
1 /2 cup safflower oil
1 cup raw honey
1 1/4 cups unsweetened orange juice
2 cups raisins (optional)
2 cups walnuts (optional)

Preparation:
Grease and flour a 9" x 13" baking pan. Combine all ingredients, stirring until they are well mixed. Pour
into the greased pan and bake for 45 minutes in an oven pre-heated to 350 degrees. This cake is
traditionally served unfrosted, but you can make a glaze for it with confectioner's sugar and orange juice.
Drizzle the glaze over the cake while it is cooling.



Carrot Cake

1 1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 cups shredded carrots
1 cup nuts, coarsely chopped

Preheat oven to 350 degrees. Mix sugar, oil, and eggs together in bowl. Stir in remaining ingredients
except carrots and nuts. Blend well. Add the carrots and nuts, pour into greased, floured cake pan.
Bake 35 to 45 minutes. Cool and frost if desired.
Cream Cheese Frosting
(for Carrot Cake)
1 8 ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Blend together all ingredients except for sugar until smooth and creamy. Gradually stir in sugar and frost
cake. 



BLUEBERRY BUCKLE

1/4 cup butter-softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour-divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
2 1/2 cups fresh or frozen blueberries
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup cold butter

Preheat oven to 375 degrees and lightly grease and flour a 9 inch squarebaking
pan.

1.In a mixing bowl, cream butter and sugar.
2. Add eggs and vanilla and mix well.
3. Combine 2 cups flour, baking powder and salt and add to creamed mixture
alternately with buttermilk.
4. Mix well.
5. Toss berries in remaining flour, then fold into batter (discard any flour
that does not stick to berries).
6. Spread batter into prepared baking pan.

For the topping:
1. combine flour, sugars and cinnamon.
2. Cut in butter until mixture resembles coarse crumbs.
3. Sprinkle over top of batter.

Bake 30 minutes, or until a toothpick inserted in the center comes out clean. Cool
on a wire rack.


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