PLUM JELLY CAKE

 

 PLUM JELLY CAKE

 Ingredients

 

1 cup margarine, softened

 2 cups white sugar

 4 eggs 

 3 cups self-rising flour

1 cup whole milk 

 1 teaspoon vanilla extract

 2 cups Plum jelly

 Directions 

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, cream together the margarine and sugar until light and fluffy. 

Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny.

 Mix in vanilla. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the plum jelly over the cake while it is warm, but not hot, so it will melt

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FOR THE CAKE

1 1/2 c. (3 sticks) butter, softened

1 c. granulated sugar

6 large eggs

2 tbsp. vanilla extract

2 boxes yellow cake mix

1 c. whole milk

beat sugar and butter until smooth then eggs one at a time until smooth. start adding cake mix small amounts and milk blend very well. Pour batter into greased bundt pan and smooth top with a rubber spatula. 

Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes at 125 Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely. 

For the glaze:

2 cups powdered sugar 

3 tbsp milk

1 tsp vanilla extract

In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake.

DEEP DISH Sweet pie

recipe

 4lbs of Sweet Potato

* 3 1/2 Cups of Flesh from the sweet potato 

* 3 extra large eggs 

* 1/2 cup sweet & condensed milk

* 3/4 cup evaporated milk

* 1 TBSP vanilla 

* 1 3/4 Cup granulated sugar 

* 1 Cup Light Brown Sugar 

* 1 TBSP Cinnamon

* 3/4 TSP nutmeg

* 1/2 TSP Ginger

* 1/2 TSP Salt

* 1 TSP Lemon Extract

* 5 TBSP unsalted butter 

* Pillsbury Pie Crust  

* Hand Mixer 

* Large Bowl

* Pie baking dish

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plum pie recipe easy

 

 Fresh Plum Pie

 Two standard pie shell

 PLUM FILLING 

 5 cups fresh plums, rinsed and sliced 

1/2 cup sugar 

3 tablespoons cornstarch 

1 tablespoon lemon extract 

1 stick butter

 Roll the dough into a 12- to 12 1/2-inch circle and line a 9 1/2-inch One Top And Bottom standard pie pan with it, shaping the overhang into an upstanding edge. Flute the edge. Refrigerate for at least 30 minutes. Preheat the oven to 375°. Put one oven rack in the bottom position and another in the middle. Make the filling: put the sliced plums in a large bowl. Mix the sugar melted butter cornstarch in a small bowl; stir into the fruit. Stir in the lemon juice.

 pour into pie pan with crust on top and bottom Bake until golden brown Makes 8 servings

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