Yellow Cake with Penuche Frosting

A delicate, moist yellow cake that pairs well with the butterscotch flavored frosting.



1/2 butter

1 1/2 C sugar

2 eggs

1 C buttermilk

1 1/2 t vanilla

2 1/4 C cake flour

1 t baking powder

1/2 t bakiing soda

1 t salt


1/2 C butter

1 C brown sugar

1/4 C milk

1 3/4 – 2 C confectioners sugar


Preheat oven to 350º F  Grease and flour 13″by 9″ baking pan¹   Stand mixer


Sift together flour, baking soda, baking powder, and salt and set aside

Add butter and sugar and beat on high speed for 4 minutes. Scrape down side of bowl.

Add eggs and vanilla and beat on high two minutes .

Add milk and dry ingredients alternately and blend on low speed until batter is smooth

Pour into prepared pan.

Bake 30 to 35 minutes or until cake tester comes out clean

Remove from oven and cool prior to frosting


Melt butter in medium saucepan. Add brown sugar and bring to boil over low heat so as not to scorch. Add milk and bring to boil stirring occasionally for two minutes. Remove from heat, cool, and stir in confectioners sugar until spreadable frosting is achieved.


1 Optionally can use two 8 inch cake pans

Kentucky Jam Cake

A favorite from youth and living in a small town.  This recipe is decadent with blackberry jam, caramel sauce, cream cheese frosting and pecans.



1 C butter

2 C sugar

5 eggs

1 C blackberry jam

3 C flour

1 t baking soda

1/2 t salt

1/2 t cloves

1/2 t allspice

1 C  buttermilk

1C pecans coarse chop

Optional 1 C raisins


12 ounces of cream cheese softened

8 T butter softened

1/2 C good caramel sauce

1 t vanilla

3-4 C confectioners sugar

1/2 C whole pecans


Oven temperature 325º 3 – 8″ circular baking pans sprayed with Pam Baking®*

In medium bowl combine dry ingredients and set aside.

Cream butter and sugar in stand mixer. Add eggs 1 at a time until well mixed. Add flour mixture and buttermilk alternately until all are combined. Remove bowl from stand mixer and stir in jam and pecans.

Divide dough between three prepared cake pans and bake for about 35 minutes or until inserted cake tester comes out  dough free. Rest the cakes 5-10 minutes before removing them from baking pans to rack.  Cool and frost

In large bowl using hand mixer whip butter and cream cheese until fluffy then add Carmel and vanilla. Beat in confectioners sugar until frosting is creamy and spreadable. Fost cake and decorate top with pecans.


* Pam baking spray is convenient in place of it grease and flour the cake pans.

I like the tanginess of cream cheese frosting.  A traditional Carmel frosting is usually used in frosting this cake.

My Dad’s Peach Upside-down Cake


4 T butter

1 cup brown sugar

3-5  peaches sliced depending on size.

1 1/2 cup flour

2 t baking powder

1/2 t salt

1/3 cup butter softened

2/3 cup granulated sugar

3 eggs

1/2 cup milk

1/2 t vanilla


Preheat oven to 350º  Grease sides of 9 inch round cake pan.

Place butter and brown sugar in baking pan  on low heat and cook until sugar is melted. Cut peaches into half inch slices and place on top of brown sugar mixture.

Combine and mix the dry ingredients in small bowl.

In medium bowl cream the butter and sugar until fluffy. Add eggs one at a time beating well. Add milk and dry ingredients in by thirds until all are combined.

Spread the dough evenly over the fruit. Bake for 35-40 minutes or until cake tester inserted in middle comes out clean.

Remove from oven and cool 5-10 minutes. Recommended to run a knife around the edge of the pan before turning over onto serving platter. Serve with whipped cream with nutmeg. 8 servings.

Note: My Dad loved to bake peach upside-down  cake when peaches were in season. This  is his recipe. He also made a delicious apple pie.



Banana Wheat Germ Muffins


1 1/2 cup all-purpose flour

1 cup wheat germ

1/2 cup brown sugar

3 t baking powder

1/2 t salt

1 cup mashed bananas or 3 medium

1/2 cup milk

1/4 cup of canola oil

1 egg

1/2 cup chopped pecans optional


Preheat oven to 400º  12 well muffin pan 15″ by 11″ 1 cup size. Use standard size baking cups. Spray with Pam® and place in wells.

Combine in separate bowl the dry ingredients, mix and set aside. In medium bowl add wet ingredients and combine. Add in dry ingredients and nuts. Stir until dry ingredients are moist.

Fill the baking cups 2/3 full. Bake 20-25 minutes or until cake tester inserted in middle comes out dry.


Graham Cracker Crumb Cake



2 sticks of butter or 1 cup softened

2 cups granulated sugar

5 eggs

2 cups

2 t baking powder

1 t vanilla

1 cup drained crushed pineapple

1 cup chopped nuts

1/2 cup shredded coconut


1 stick or 1/2 cup butter softened

16 ounces or 1 box confectioners sugar

2/3 cup drained pineapple

1/2 cup chopped nuts optional


Grease and flour two 8 inch or 9 inch cake pans or spray with Pam® Baking. Preheat oven to 350º

Cream butter, sugar, and eggs in medium bowl. Add in graham cracker crumbs, baking powder, vanilla, pineapple, nut , and coconut. Mix until combined. Pour into prepared cake pans and bake for 40 minutes or until cake testers inserted in center comes out clean.

Cool cake and then frost.


Combine butter, confectioners sugar, and pineapple. Once combined then mix until creamy. Frost the cake and sprinkle numbers around the sides.

Note: A nice moist cake with a sweet tangy frosting.




Aunt Kate’s Chocolate Cake


1  4 ounce box chocolate cook and serve pudding

1 box Devil’s food cake mix

1 12 ounce package chocolate chips

1/2 cup warm water

8 ounces sour cream

1/2 cup canola oil

4 eggs


Bundt pan prayed with Pam® Baking spray. Preheat oven to 350º

Mix dry ingredients together in medium bowl except chocolate chips

Add wet ingredients and mix until combined. Stir in chocolate chips.

Pour into prepared Bundt pan and bake for 50 minutes or until cake tester inserted in middle of cake comes out clean.

Note: Aunt Kate usually serves this with ice cream and raspberry coulis. My favorite topping was chocolate sauce and whipped cream.  Aunt Kate is in her nineties, lives alone on her farm, and still is baking goodies.

Lemon Curd Jelly Roll with Raspberry Coulis


A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.



1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract


3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar


Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.


Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.


Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.


Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.


Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.


My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

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Red Velvet Cake Recipe with Creamy Icing



1/2 cup butter softened

1 1/2 cup sugar

2 eggs

1 t white vinegar

1 t vanilla

2 t Hersey®’s Natural Unsweetend Cocoa

2 ounces red food coloring

2 1/2 cups all-purpose flour

1 t salt

1 t baking soda

1 cup buttermilk


Oven 350º 2 9inch by 2 inch cake pans gresed and floured

Mix flour, baking soda , and salt in bowl and set aside. Combine red food coloring and cocoa in small bowl and set aside.. Cream butter and sugar. Add eggs one at a time mixing well.  Add cocoa paste mixture and vanilla to butter sugar egg mixture  and mix until incorporated. Add flour, baking soda, and salt  alternately with buttermilk and blend until  combined. Add vinegar and  mix. Pour batter into prepared pans and bake 25-30  minutes. Remove from oven and run knife around sides of pan to loosen cakes and then invert them on wire rack to cool..

Frosting Ingredients

5 T flour

1 cup milk

1 cup butter

1 cup sugar

1-2 t vanilla


Combine milk and flour in sauce pan over medium heat and whisk aggressively until thick. Cool to room temperature. (If not cooled thoroughly the butter sugar mixture will melt.)

Add butter and sugar to large bowl and with electric  hand mixer beat until light and fluffy. Add flour milk mixture and beat until fluffy. Add vanilla and frost cake. Kitchen Aid® mixer with paddle attachment is recommended for this step.





RNB’s Banana Bread


Our friends favorite treat when he visits. Moist with an intense banana flavor


3 large ripe bananas

1/3 cup sour cream

1/2 cup granulated sugar

1/2 cup  dark brown sugar

2 large eggs

8 tablespoons melted butter(1 stick)

2 cups  all purpose flour

1 1/2 teaspoons  baking soda

1/2 teaspoon aluminum free baking powder

1 teaspoon salt


Preheat oven at 350º F. Butter and lightly flour 9x5x3 inch loaf pan.

Mix flour, baking soda, baking powder, and salt in bowl and set aside. Melt the butter and set aside.

In a KitchenAid stand mixer with paddle attachment chop bananas into bowl and mix for 2 minutes. (RNB likes a smooth textured bread) Add sour cream and mix until incorporated. Add sugar and mix. Add eggs one at a time and mix until incorporated.  Pour in melted butter and mix for 2 minutes. Add 1/2 flour mixture and mix until incorporated. Add remaining flour mixture mix. Using rubber spatula wipe down bowl and mix for 30 seconds. Transfer mixture into loaf pan.  Bake for 1 hour and 5 minutes or until toothpick  inserted into center of bread comes out clean. Turn bread onto wire rack to cool.







Helle’s Wine Cake

A simple dessert with grown-ups and easy dessert with little effort.


1 pkg. yellow cake mix + 5T. Flour

1 pkg. instant vanilla pudding mix

4 eggs

3/4 c. + 3T. Sherry

3/4c. Canola oil or vegetable oil


Heat oven to 350 degrees

Prepare bundt pan or tube cake pan by greasing and flouring lightly. Mix all above ingredients well and pour batter into pan. Bake 35-40minutes or until toothpick inserted into cake comes out clean.

Ice with icing made from the juice of one lemon and powdered sugar, mixed to desired consistency.