Cake, Desserts


1 ⅔ cups semisweet chocolate chips
¾ cup unsalted butter, divided
¼ cup unsweetened cocoa powder, sifted
1 teaspoon vanilla
1 Tbsp rum
5 large eggs
1 cup sugar
1 teaspoon salt
Fresh red raspberries and powdered sugar for garnish


Preheat oven to 350 degrees.
Butter the bottom and the sides of a 9″ springform pan. Open the springform pan and cover the bottom of the pan with parchment paper. Lock the springform pan back and butter the parchment paper on the bottom.
Combine 1 and ⅔ cups chocolate morsels with ¾ cup butter in a glass bowl. Microwave for 20 seconds, stir, repeat, until the mixture is smooth. Whisk in the sifted ¼ cup of cocoa powder, rum and vanilla extract, and allow mixture to cool for 10 minutes.

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 teaspoon of salt and mix on high speed in a KitchenAid or standing mixer until the mixture is very thick, about 6 minutes.
Carefully fold in the melted chocolate mixture into the beaten egg and sugar mixture. Pour the batter into the prepared springform pan.

Bake for 42 minutes. The center will fall and this is normal.
Let the cake cool in the pan for 1 hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate or cake stand and remove the parchment paper.
Garnish with fresh raspberries and powdered sugar or granache and raspberries

Cake, Desserts


1 and 1/2 cups flour
1/2 tsp salt
1 cup butter, softened in microwave
1 and 1-2/ cups sugar
2 Tbsp lemon zest divided
4 eggs
6 Tbsp lemon juice divided
1 tsp vanilla
1 and 1/2 cups powdered sugar
1 lemon, cut in very thin slices
(optional: cook lemon slices in sugar and water on stove in a frying pan)


Preheat oven to 350 degrees. Line a 9″ x 18″ pan with parchment paper. In a medium glass bowl, soften butter in microwave. Mix in sugar, salt and 1 Tbsp lemon zest. Add eggs on at at time. mix in 1 tsp vanilla and 3 Tbsp lemon juice. Mix in flour. Spread in pan, bake for about 25-30 minutes.
Bake until toothpick comes out clean. Cool in pan for 30 minutes.
Prepare glaze and lemon slices. Lay out lemon slices and spread glaze over bars. Cool an additional 30 minutes, slice and serve.

Cake, Desserts


1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving



Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.

Bake until the cake is set, 40 to 45 minutes.

Serve with whipped cream or vanilla ice cream, if desired.

Bread and Bisquits, Cake, Desserts

Makes 2 loaves

4 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup coconut
1 cup chopped nuts, optional

11/2 cups sugar
3 tablespoons butter
3/4 cup water
1 teaspoon coconut extract

Preheat oven to 325 degrees. Spray 2 (9-by-5-inch) loaf pans with nonstick cooking spray. Lightly flour pans. Set aside.
To mix bread: In large bowl, combine eggs, sugar, oil and extract. Gradually add flour, baking powder and baking soda alternately with buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To bake bread: Bake for 1 hour or until toothpick inserted in center comes out clean. Cool slightly in pans on wire rack.
Remove from pans.

To prepare glaze: In medium saucepan, combine sugar, butter, water and extract. Bring to a boil. Boil for 5 minutes, stirring occasionally. Pour over warm loaves. Let stand for 3 to 4 hours. Store in refrigerator.

Cake, Desserts, Holiday Recipes

1 package yellow cake mix
1 package (3 and 3/4 oz.) instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup dark rum
1/2 cup vegetable oil

rum glaze:
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

chocolate glaze:
4 oz. semi-sweet chocolate
1 tsp butter or shortening

Optional: 2 tablespoons chopped walnuts

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, pudding, eggs, water rum and oil until smooth. Pour into prepared pan. Bake 1 hour. Cool in pan 25 minutes. Invert onto serving plate. Prick top and sides with toothpicks. Spoon and brush rum glaze evenly over cake. When cake is cooled, drizzle with chocolate glaze.

Rum glaze directions:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat. Stir in rum. drizzle over cake. Top with chopped walnuts.

Chocolate glaze topping:
Melt chocolate and butter over very low heat in heavy saucepan.

Cake, Desserts


2 cups cake flour
3 tsp baking powder
1 tsp salt
1 and 1-/2 cups brown sugar
1/2 cup shortening
1 cup milk, divided
1 tsp vanilla

Sift together flour, baking powder and salt. Add brown sugar, shortening, 2/3 of the 1 cup milk, and 1 teaspoon vanilla. Beat 2 minutes. Add remaining 1/3 cup milk and 2 medium eggs. Beat 2 more minutes. Bake 30-35 minutes at 350 degrees.

A Burke family favorite recipe box. 

Cake, Desserts

Also known as a “Hot Milk Cake”. This cake is so delicious! I was given one for a birthday one year and didn’t share a single slice. The recipe has been a Turner family favorite for about 70 years.

1 cup hot milk with 4 tablespoons butter melted in
2 cups flour
2 teaspoons baking powder
2 cups sugar
2 teaspoons vanilla
4 eggs
1/4 teaspoon salt

Beat eggs approximately 3-4 minutes until foamy. Add sugar, salt and vanilla. Beat again. Add flour and baking powder. Add hot milk and beat until smooth. Bake at 350 degrees for 30 minutes.

3/4 cup brown sugar
6 tablespoons melted butter
4 tablespoons half-and-half
1 cup shredded coconut 

Mix topping ingredients together. Spread topping on cake while warm, not hot. Put under broiler until it bubbles and browns. 

Cake, Desserts

Note: must be made in 12″ Almond Cake Pan (available from Bethany Housewares)

1 ¼ cup sugar
1 egg
1 ¼ cup flour
1 stick melted margarine
powdered sugar
1 ½ tsp almond extract
2/3 cup milk
½ tsp baking powder
sliced almonds

Preheat oven to 350 degrees. Spray the pan with non-stick cooking spray. Sprinkle sliced almonds on the bottom of the pan.

Combine sugar, egg, almond extract, and milk. Mix in flour and baking powder. Add margarine. Mix well.

Carefully poor over sliced almonds. Bake at 350 degrees for 30-40 minutes, until edges turn golden brown. Cool cake completely before removing from pan. Sprinkle with powdered sugar.

Cake, Desserts

The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.

Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.

1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
4 eggs
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract

Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.

Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar

Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.

Cake, Desserts

This is a faster version of Grandma’s Poppy Seed Coffee Cake. Makes three coffee cakes.

5-6 cups flour
1/2 cup sugar
1/2 cup soft crisco
2 eggs
2 packages dry yeast (quick rise yeast)
1 and 1/2 teaspoon salt
1 and 1/2 cups very hot water

In a bowl add 2 cups flour, dry yeast, sugar and salt. Mix it. Add crisco and hot water. Beat mixture on high for 2 minutes. Add eggs and beat more. Add the rest of the flour until the right consistency. But no more than 6 cups total. Let mixture stand in bowl until doubled.

Take it out of the bowl and cut into three sections. Roll out and put dough on cookie sheet, then cover with poppy seed or cream cheese filling below. Brush egg white around edges of dough after covering dough with filling. Fold dough into thirds- start by folding dough from one side about 1/3 of the way over and brushing egg white on top of folded part. Then fold over the second third). Let it rise. 

Crumb topping (This is 1 and 1/2 batch)
1 1/3 cups flour (1 and 1/3 cups flour)
3/4 cups butter
3/4 cups sugar
1 1/2 teaspoon vanilla 

Before putting crumbs on coffee cake, dilute a small portion of white Karo Syrup with a little milk and spread mixture on coffee cake with fingers. 

For three poppy seed coffee cake filling, use two cans Solo Poppy Seed filling and mix in 1 cup applesauce.

BAKE AT 350 degrees For 30 to 35 minutes. 

Cream Cheese filling version: Cream cheese filling for 3 coffee cakes:
3 8 oz. packages cream cheese
3 egg yolks
1 cup sugar
1 teaspoon vanilla
beat until real fluffy