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1 cup butter, softened

2 cups white sugar

6 eggs, room temperature

1 3/4 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons almond extract

8 ounces almond paste

1 cup confectioners' sugar

4 tablespoons milk

1/2 cup blanched almonds

4 drops red food coloring

4 drops green food coloring

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DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.

Bake for 60 minutes, or until a toothpick when inserted in the center of the cake comes out clean. Cool in pan for 10 minutes. Remove from pan, and transfer to a wire rack to continue cooling.

Break off tablespoon-sized pieces of the almond paste, and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food coloring with a small amount of water and brush the holly leaves, repeating until desired color is reached. Set aside on waxed paper. Break off 2 tablespoons of almond paste, and knead in several drops of red food coloring. When color of almond paste is a bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on waxed paper.

In a small bowl, combine 1 cup confectioners' sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the confectioners' sugar glaze. Top with blanched almonds, and garnish with the marzipan holly leaves and berries.

Lardy Cake

No of Servings: 1 Cooking Time: Over 60 mins

Meal Course: Any Course

Ingredients

plain bread dough made with 225g/8 oz flour, risen for 1 hour

6 oz (175 g) lard

1/2 teaspoon ground cinnamon

1/2 nutmeg, freshly grated

2 oz (50 g) sugar

1 1/2 oz (40 g) currants

1 1/2 oz (40 g) sultanas

Method

Heat the oven to 200C/400F/gas 6. Knead the dough and roll it into an oblong about 1cm/1/2 inch thick. Spread 25g/1 oz of the lard on two-thirds of it and fold it into three. Roll it out again and spread on one quarter of the lard that is left. Sprinkle it with a quarter of the spices, sugar and fruit. Repeat this three more times.

The last time the dough is folded, do not roll it. Put it into a greased baking tin or Swiss roll tin, not on a baking sheet as some of the fat runs out during cooking. Leave the cake in a warm place for 15 minutes or until it has almost doubled in size.

Bake the cake for 40 minutes or until it is golden brown. Cool it on a wire rack for 10 minutes and eat it warm.

Poke Cake

1 (18.25 ounce) package white cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

1 cup water

1/4 cup vegetable oil

1 (3 ounce) package fruit flavored gelatin mix

1 cup boiling water

1 cup ice water

1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at the medium speed of an electric mixer for 4 minutes. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.

Meanwhile, dissolve the gelatin in the boiling water, then add the cold water.

Poke holes in the warm cake with a fork at 1/2 inch intervals. Pour gelatin over cake. Chill cake for 3 to 4 hours then frost with whipped topping. Keep cake refrigerated.

I like a good MOIST Carrot Cake with Chocolate Frosting! Here's my recipe:

KRISPY's CARROT CAKE:

2 cups sugar

1 1/2 cups Crisco oil

4 eggs

2 1/4 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

3 cups grated raw carrots

1 1/2 cups chopped walnuts

Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CHOCOLATE FROSTING:

1/2 cup margarine or butter, softened

1 3/4 cup confectioners sugar

1/4 cup Hershey's cocoa

1 teaspoon vanilla extract

3 Tablespoons cold water

Cream all ingredients together until spreading consistency.

or

CREAM CHEESE FROSTING:

1 (8 ounces) package cream cheese, softened

1/2 cup margarine or butter, softened

1 teaspoon vanilla extract

3 cups sifted powdered sugar

1 Tablespoon milk

Cream all ingredients together until spreading consistency.

Butterscotch cake is pretty good. Make butterscotch pudding (the cook and serve kind) according to the directions. Once it starts boiling, add in yellow cake mix. Once the batter is smooth, pour it into a regular cake pan. Melt butterscotch chips (they look like little chocolate chips) and pour on top for the icing.

Better Than Sex Cake

1pkg German Chocolate cake mix (and ingredients. to make cake)

1 small can of sweetened condensed milk

1 bottle ice cream caramel topping

1 large container of cool whip

2-3 Butterfingers candy bars crushed

Make chocolate cake according to package, let cool completely. Poke holes in the cake the handle of a wooden spoon .

Pour on top of cooled cake sweetened condensed milk, next the caramel sauce. Spread the cool whip on top and sprinkle crushed candy bars on top. Serve and enjoy!!!!

Keep refrigerated.

My whole family enjoys this very much. ( When my kids ask the name I just call it butterfinger cake) ;-)