My boys have been begging me to make a cake, so finally I decided to go with an apple cake so it would be fairly healthy. I used to have a recipe for a really delicious apple cake . . . but I couldn’t find it, so I had to whip up a new one. This isn’t really like the original, but it was still yummy enough that my family ate an entire 9×13 pan in less than a day!

If you’re using regular raisins, I would suggest soaking them in boiling water for five to ten minutes before using . . . they give the cake a little extra juice that way.

Apple Raisin Cake

1 9×13″ pan

2 eggs
1 Tblsp. vanilla extract
1/2 c. margarine
1 tsp. cinnamon
1 tsp. allspice
1 c. sugar
2 c. flour
2 tsp. baking powder
1 c. raisins
3 c. apples

Preheat oven to 450º.

Beat eggs, margarine, vanilla and sugar together in a mixing bowl.

Stir in the flour and baking powder until you have a smooth mixture. Add the raisins and apples and mix until evenly distributed.

Spread the mixture in a greased 9×13″ pan and bake for 30 minutes or until firm to the touch and golden brown on top.

We drizzled the cake with icing, which was made with 2 cups icing sugar, just enough milk to make it smooth and a sprinkle of allspice for flavor.

My littlest guy just turned three and since he is a huge fan of peanut butter, I decided to come up with a cake to fit his tastes. It turned out wonderfully and the entire 10″ cake was gone by the end of the day!

Chocolate and peanut butter go together very well and this particular cake is just the right blend, sweet with a hint of salt. Mmmmm, this might well become our staple birthday cake.

Peanut Butter Cake

Makes 2 10″ cakes

2 c. sugar
1 c. margarine
1/2 c. peanut butter
4 eggs
3 c. flour
3 tsp. baking powder
1 c. milk
1/2 c. mayonnaise

Preheat oven to 350º.

Beat sugar, margarine and peanut butter until blended. Add the eggs and continue beating until smooth.

Add dry ingredients, mix well. Add milk and mayonnaise and blend.

Pour the batter into two greased round 10″ pans and bake for 30-40 minutes or until golden brown. Cool on a rack.

Chocolate Peanut Frosting

Makes enough to cover and fill 10″ 2 level cake

1 box chocolate frosting mix
1 Tblsp. peanut butter
2 Tblsp. margarine
1/4-1/2 c. milk

Blend the margarine and peanut butter into the frosting mix. Add milk and beat until smooth. Frost as desired.
You can also drizzle the top of the cake with melted peanut butter if desired. I actually made a construction cake for my little boy and used peanut butter as the muddy tracks.

In order to make this cake, you just need whipping cream or Chantilly and about 2 cups of fresh berries or fruit of your choice (you could even go mixed!) and the Jello Cake. The Jello Cake recipe can be found here.

Chop your berries or fruit and sprinkle with 2 Tblsp. of sugar, then let sit for 15 min. to draw out the juices.

Spread whipped cream over the cold cake and cut. Serve with a dollop of berries and juice on top. It`s very simple and oh, so tasty! I made this for my husband`s birthday cake and he`s been requesting it ever since!

Super Simple Strawberry Shortcake

Topping:

Whipped cream or chantilly

2 cups sliced strawberries

2 tablespoons sugar

Place strawberries in a bowl and sprinkle with sugar. Toss until all the berries are coated, set aside.

Cake:

2 cups flour

1/2 cup sugar

2 tsp. baking powder

pinch of salt

1/2 cup (1 stick) margarine

1 1/3 cups water

Preheat oven to 350º. Mix dry ingredients well. Use your fingers to crumble the margarine into the flour until you have little pea sized bits. Add the water all at once and stir quickly until the mixture is just moistened. Spread in an 8×8″ pan and bake for 25-30 min. or until cooked through.

To serve, cut into squares, top with strawberries and a dollop of whipped cream. Super simple and absolutely heavenly!