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caramel icing

Vanilla Sponge Cake with Pineapple Filling and Caramel Frosting

July 20, 2021 by sblades 4 Comments

I missed last month’s Cake Slice Bakers cake bake and was determined to make this awesome Vanilla Sponge Cake with Pineapple Filling and Caramel Frosting. It’s from Little Everyday Cakes by Candace Floyd and her photo in the book looks terrific.

I originally posted the recipe without photos because I had to, uhm, clean up the mess I made (I wasn’t prepared – my fault) of this beautiful cake. Candace’s instructions are excellent. Susan following the instructions – not so great. Read on!

A cut cake on a white plate with a pineapple in the background
…

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Filed Under: All Recipes, Cakes Tagged With: cake for two, caramel icing, Little Everyday Cakes, mini cake, pineapple

Fruit Cocktail Cake with Coconut Caramel Icing

May 31, 2016 by sblades Leave a Comment

 
My sister, Glenda, is a wonderful cook.  She’s one of those naturally talented cooks who can throw ingredients together, say “oh, that old thing?” and end up with a masterpiece in home cooking.  

I, on the other hand, am cooking-challenged and have to work diligently to make something special.  I end up with food in my hair and Glenda ends up looking like Mrs. Cleaver.

That’s why when I saw this recipe from Glenda in the family cookbook, I knew it was going to be good.  Fruit Cocktail Cake?  I don’t think I would’ve made it had it just popped up in Pinterest.

Fruit Cocktail Cake with Coconut Caramel Icing

The cake turned out really nicely, with a light spongy texture, and every once in awhile a bite of fruit would come through.  I think next time I would chop up a cup or so of pineapple and throw it in. That would take it to the next level.

The star of the cake, though, is that coconut caramel icing!  It’s so simple to make, but comes out so rich and caramel-y, and is perfect for the not-so-sweet cake.  

It was hard not to lick up the remains from the icing pan.  Wonderful stuff.  As you can see, the cake didn’t take long to disappear.  I made the cake on Monday afternoon and this is the pan on Tuesday morning:

Fruit Cocktail Cake with Coconut Caramel Icing2

If you don’t prefer coconut (aka Bret), you can leave it out and you’d still have an outstanding icing.

Fruit Cocktail Cake with Coconut Caramel Icing may sound strange, but the combinations are great. I’m still looking for that ‘cocktail’ part, though.

Fruit Cocktail Cake with Coconut Caramel Icing

Fruit Cocktail Cake with Coconut Caramel Icing

Yield: 20
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Spongy soft barely sweet cake with a phenomenal coconut caramel icing.

Ingredients

  • Cake:
  • 2 eggs
  • 1 1/2 C sugar
  • 1 (15-16 oz) can fruit cocktail (not drained)
  • 2 C flour
  • 1 tsp soda
  • 1/2 tsp salt
  • Icing:
  • 1 C sugar
  • 1/2 C butter
  • 1/2 C evaporated milk or cream
  • 1 (3 1/2 oz.) can flaked coconut (about 1 1/4 C. loosely packed)

Instructions

  1. Preheat oven to 350°.
  2. Beat eggs and sugar till lemon colored. Stir in the fruit cocktail, flour, soda, and salt and mix well. Spoon batter into a greased 9x13" pan and bake for 35-40 minutes. 
  3. Prepare the icing five minutes before the cake is done by combining the sugar, butter and milk in a medium pan. Bring it to a boil over medium heat and boil about 4 minutes. Remove from heat, stir in the coconut and mix well. Pour it evenly over the hot cake and let cool on a rack.

Notes

Tips and Stuff:

Remember not to drain the fruit cocktail – it needs that liquid in the batter.

I used evaporated milk.

Start checking the cake at 30 minutes by the clean-toothpick method. Mine was done between 30-35 minutes. It will be fairly brown on top.

Although not called for in the recipe, after the cake was baked I poked small holes so the icing would go down into the cake a bit.

Nutrition Information:
Yield: 20 Serving Size: 1 cake
Amount Per Serving: Calories: 233Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 122mgCarbohydrates: 40gFiber: 1gSugar: 30gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Cakes

Filed Under: All Recipes, Cakes Tagged With: cake, caramel icing, coconut caramel icing, fruit cocktail, fruit cocktail cake, fruitcake cake

Pumpkin Bread with Caramel Icing

September 26, 2014 by sblades Leave a Comment

 
I’m jumping on the Great Autumn Pumpkin Bandwagon (that’s what I call it anyway) and posting the best pumpkin recipe ever.  Ever.  I’ve made this pumpkin bread for years because it’s so very good and moist.  Nothing worse than a dry quick bread.

This year the recipe is even better with the addition of caramel icing.

We never ate pumpkin when I was a kid. My Mom made everything with sweet potatoes (including an incredible sweet potato pie). To this day, I don’t really like pumpkin pie, but I do love this pumpkin bread!

Pumpkin Bread with Caramel Icing
This icing originally came from a Pumpkin Cookie with Icing recipe, but I made a mess out of the cookies and ended up using the icing on my tried-and-true pumpkin bread recipe. The result is very successful and the recipe immediately altered to include the icing in the instructions.

Bret has a general mistrust of quick breads – I promise him I don’t put onions in them, but he’s suspicious. He liked this pumpkin bread, though, and compared the icing to his grandmother’s famous banana bread caramel frosting. It’s a great compliment.

Pumpkin Bread with Caramel Icing2

This Pumpkin Bread with Caramel Icing is thick, moist and delicious. It’s just rich enough and the icing surprisingly doesn’t make it too sweet. Give me a fork and let me loose with this bread. Awesome.

Put this pumpkin bread recipe on your holiday recipe list. I promise it won’t disappoint and your friends and family (and you) will love it. It makes 2 loaves, so you can give one away and keep one for yourself!

Pumpkin Bread with Caramel Icing

Pumpkin Bread with Caramel Icing

Yield: 2 loaves

Outstanding pumpkin bread with amazing caramel icing.

Ingredients

  • 4 eggs
  • 2 C. pumpkin puree, about 1 full can and not pie filling
  • 1 C. oil
  • 2/3 C. water
  • 3 C. sugar
  • 3 1/2 C. flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • Caramel Icing:
  • 6 tbsp butter
  • 1/2 C. heavy whipping cream
  • 1 C. packed light brown sugar
  • Two pinches of salt
  • 1 1/2 to 2 C. sifted powdered sugar
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350 °.
  2. Mix wet ingredients together along with sugar until well blended.  In a separate bowl, mix together dry ingredients and gradually add to wet mixture while mixing on low.
  3. Divide mixture and pour into 2 sprayed loaf pans.  Bake for 45 min. to 1 hour, turning pans once during baking.  Cool before turning out on rack and icing.
  4. To make the icing:  In a medium saucepan, combine the butter, cream, brown sugar and salt and cook over medium heat.  Stir constantly until the mixture comes to a low boil.  Remove from the heat and stir in vanilla and 1 1/2 C. powdered sugar.  Stir well. It will thicken considerably on cooling, so don't add too much more powdered sugar.  
  5. After cooling, if it's still thinner than you want, add a little more powdered sugar and mix very well until it's the consistency you want. Let cool slightly before icing loaves.

Notes

Tips and Stuff:

I used freshly grated nutmeg because the flavor is so much better (and my bottled nutmeg is probably 10 years old).

My bread came out best when I used a glass loaf dish for baking.  My larger metal loaf pan browns the crust a little too much.

Be patient after adding the sifted powdered sugar to the icing - keep stirring until it's smooth and lump-free.

After removing the pans from the oven, while the loaves were still hot, I pressed down lightly on the tops with a pot holder to make it flatter.  That way the icing isn't thin on the top and running down the sides (even with this thick icing).

As always, put a sheet of waxed paper under the rack while you're icing the loaves.

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 410Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 318mgCarbohydrates: 66gFiber: 1gSugar: 49gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Cakes, Holiday Recipes Tagged With: caramel icing, pumpkin bread

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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