For Delicious Tropical Dessert make a Hawaiian Fruit Cake or Tropical Angel Food Cake Dessert
Oct 27, 2010 Bakery Recipes
Have dessert from the tropics with either of these delicious recipes. The Hawaiian Fruit Cake is a simple cake to make and is perfect for taking to church suppers, office pitch-ins, picnics, etc. It is also perfect for family meals. Quick, easy, yummy–that’s a combination that is hard to beat. The Tropical Angel Food Cake Dessert uses a bakery angel food cake so it goes together quickly and easily. It needs to refrigerate overnight or all day so it is a perfect make-ahead dessert!
HAWAIIAN FRUIT CAKE
2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.
In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.
TOPPING:
1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar
In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.
TROPICAL ANGEL FOOD CAKE DESSERT
1 (10-oz) angel food cake
1 container (12-oz) frozen whipped topping, thawed
1 can flaked coconut, toasted
1 jar (6 or 7-oz)maraschino cherries, well drained and chopped
1 can (15-oz) can crushed pineapple
Break the angel food cake into bite-sized pieces. Arrange half of the cake pieces in the bottom of a 13 x 9-inch pan. Top with half of the undrained crushed pineapple and half the chopped cherries. Spread half of the whipped topping over the fruit; top with half the toasted coconut. Repeat the layers exactly as before, ending with the topping and coconut. Cover and refrigerate overnight.
Enjoy!
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News Briefs
Jul 26, 2010 Bakery Prices
News Briefs
The Antitrust Authority suspects the major bread manufacturers in Israel of coordinating their prices to maximize profits. The suspicions include the three largest bakeries in Israel: Angel’s, Berman and Davidovich.
Read more on Israel National News
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How To Make A Creme de Menthe Angel Food Dessert Cake
May 30, 2010 Baked Cakes
Are you looking for a nice dessert cake that will impress your party guests? If so, I got the perfect recipe for you. This Creme de Menthe Cake recipe has been a favorite in my family for the past 10 years. I enjoy making it all year long, but my favorite time of the year to make it is around the holidays.
This recipe does take some time to make, but it is well worth your efforts. It will serve 10-14 people depending on how big you cut your slices.
Creme de Menthe Angel Food Dessert Cake
1 box white angel food cake mix
2 1/4 cups miniature marshmallows
1/2 cup milk
1/4 cup creme de menthe extract
1/4 teaspoon salt
6-10 drops green food coloring
2 cups whipping cream
1 ounce block unsweetened chocolate
1/4 teaspoon shortening
Bake cake as directed on the package; let completely cool. Remove from pan. Split cake to make 3 layers.
tip: To split, mark side of cake with wooden picks and cut with a long, thin, serrated knife.
In a large saucepan, heat miniature marshmallows and milk together over medium heat for 5 minutes, stirring often, until marshmallows are melted. Remove pan from heat. Cool mixture to room temperature for 25 minutes or until thickened. Stir in the creme de menthe extract, salt and food coloring.
In a large bowl beat the whipping cream until stiff. Fold in the marshmallow mixture. Frost each layer of the cake with filling and then use remaining filling to frost the sides of the cake.
In a small saucepan, heat the unsweetened chocolate and shortening together until melted. Drizzle melted chocolate on top of the cake and around the edges, allowing it to drip down the sides. Refrigerate cake for 2 hours before serving.
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