Ingredients

• 1-1/2 lbs cream cheese
• 1/3 cup light brown sugar, loosely packed
• 2 T cream
• 1/4 cup flour
• 3 T cup orange juice concentrate
• 2 eggs
• 2 egg whites
• 1/4 cup sugar
• 1 T water
• 1 cups mandarins, drained
• 1/4 cup apricot jelly
• graham cracker pie crust

Steps

1. Preheat oven to 325F.
2. Combine the cream cheese, flour and brown sugar. Mix well.
3. Slowly blend in the cream and whole eggs.
4. In a separate bowl, beat the egg whites to soft peaks then slowly blend in the sugar.
5. Fold the egg white mix into the cream cheese.
6. Grease a deep cake pan. Press the graham cracker crust into the bottom of the pan.
7. Pour in the cheese batter.
8. Stand the cake pan in a large pan half filled with water.
9. Bake for 1-1/2 hours or until a knife inserted in the centre pulls out clean.
10. Cool cake. Turn out of mold and flip so graham cracker crust in underneath.
11. Arrange mandarins decoratively on the top. Glaze with apricot jelly

Ingredients

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 3/4 cup molasses
• 2-1/2 to 3 cups flour
• 1 tsp baking soda
• 1 tsp ginger
• 1/2 tsp salt

Steps

1. Preheat oven to 350F.
2. Beat together molasses and butter.
3. Add eggs.
4. Add baking soda and spices.
5. Add enough flour to make a stiff dough.
6. Pour into a square 8 inch greased baking pan.
7. Bake for approx. 40 minutes.

Ingreidents

• 1 cup butter
• 1-1/2 cups sugar
• 6 egg whites
• 5 oz white wine
• 1 cup citron, chopped fine
• 1 cup almonds, sliced or ground
• 1/2 cup coconut
• 3 cups flour
• 3 tsp baking powder

Steps

1. Preheat oven to 350F.
2. Beat butter and sugar until creamy. Add wine.
3. Add dry ingredients.
4. Beat egg whites until frothy. Fold into butter mixture.
5. Fold in fruit and nuts.
6. Pour into 2 loaf pans.
7. Bake for 30 minutes or until brown on top.

Ingredients

• 1/2 lb butter
• 1 cup sugar
• 5 eggs, separated
• rind 1/2 lemon, grated
• 2 tsp lemon juice
• 2 cups flour
• 1/4 tsp baking soda
• 2 cups raisins
• 1/2 cup walnut pieces

Steps

1. Preheat the oven to 350F. Grease and flour a loaf pan.
2. Cream the butter and sugar together.
3. Add yolks one at a time and beat until the batter is thick and a deep yellow.
4. Add lemon. Beat well.
5. Add dry ingredients. Beat lightly.
6. In a separate bowl, beat the egg whites until stiff. Fold into dry ingredients.
7. Lightly fold in the raisins and walnuts.
8. Pour into pan and bake for 1 hour.

Not for the faint of heart. The cake is easy to make but the ingredients are rich. Note that there is no baking powder. The eggs are used to raise the batter so be sure to let the batter rest before you bake it, so the chemistry can work.

Ingredients

• 1 lb butter
• 2-1/2 cups sugar
• 2 T brandy
• 2 T white wine
• 3-1/2 cups flour
• 1 tsp nutmeg
• 10 eggs

Steps

1. Preheat oven to 375F. Grease and flour 2 8 inch cake pans.
2. Beat the butter and sugar until light.
3. Add the wine and brandy with 1 cup of flour.
4. In a separate bowl, whisk the eggs until thick.
5. Add the remaining ingredients to the butter mixture, alternating the flour and eggs.
6. Let the batter stand for 10 minutes to cool.
7. Fill greased pans more than half-full.
8. Bake 30 minutes or until deep golden brown on top. Insert a toothpick in the center and pull out, to test if cake is done.

Ingredients

• 1/3 cup butter
• 1 cup sugar
• 3 eggs, separated
• 1/2 tsp lemon zest
• 1/2 tsp vanilla
• 1/2 cup milk
• 2-1/2 tsp baking powder
• 1-3/4 cup flour
• 1/2 cup currants

Steps

1. Preheat oven to 350F.
2. Cream butter until soft. Add sugar and mix until light.
3. Add egg yolks one at a time, beating after each.
4. Add lemon and vanilla. Beat until fluffy.
5. Combine flour and baking powder. Add to egg mixture alternately with milk, beating after each addition.
6. Beat egg whites until stiff. Fold into batter.
7. Fold in currants.
8. Pour into greased cake pan.
9. Bake for 30 minutes or until brown the top is brown. Test by inserting a toothpick in the middle. It should pull out clean.

Bundt pans have a cone in the middle that allows heat to bake cake batter evenly. The unique shape is perfect for a drizzle of icing and a scattering of nuts or mixed fruit. Fill the centre of the cake with flowers, dried fruit or other decoration.The secret to success is to beat as much air into the batter as you can in the early stages. Don’t overmix the batter as you add the flour and sour cream, but do fold in more air by making the egg whites stiff.

You will need 2 large bowls and 1 small bowl, beaters, a spatula, bundt cake tin, grater, saucepan, wooden spoon.

Ingredients

• 1 cup butter, at room temperature
• 1-1/4 cups white sugar or for a slight “burnt” flavour, use 3/4 cup brown sugar
• 4 eggs, separated
• 1 T grated orange rind
• 1 tsp vanilla essence
• 2 cups flour, sifted
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• pinch salt
• 1-1/2 cups sour cream

Glaze

• 1/2 cup white sugar
• 1/2 cup orange juice, without pulp
• 1/3 cup orange liqueur or 1 tsp orange essence

Steps

1. Preheat oven to 325 F.
2. Grease and flour one bundt or tube pan.
3. In a large bowl, beat the butter and 1 cup of sugar until light and fluffy.
4. Beat in the egg yolks, one at a time, beating well after each.
5. Beat in the orange rind and vanilla. Set aside.
6. In a second bowl, stir together the flour, baking powder, baking soda and salt.
7. Slowly stir a quarter of the flour into the batter.
8. Add a quarter of the sour cream and stir.
9. Continue to alternate flour then sour cream, mixing gently after each addition.
10. In a third bowl, beat the egg whites until frothy. Slowly beat in the remaining sugar until the whites form stiff peaks.
11. Fold the egg whites into the batter with a spatula.
12. Use the spatula to scrape the batter evenly into the bundt tin.
13. Bake for about 1 hour. To test, insert a toothpick into the center. It should come out clean.
14. Let cool for 20 minutes then turn out onto a cake rack.
15. To make the glaze, bring the sugar, orange juice and liqueur to a boil in a small saucepan over a medium heat.
16. Reduce heat to low and simmer until it is reduced to about 1/3 (about 7 minutes).
17. Let cool for 5 minutes. Brush half over the warm cake. Let cool.
18. Serve with the remaining syrup.