A+ Carrot Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

1. Preheat the oven to 350 degrees F (175 degrees C).
Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
2. In a medium bowl, stir together the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix
together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture
should resemble pudding. Gradually stir in the dry ingredients, then fold
in the carrots, pineapple coconut, walnuts and raisins. Pour the batter
into the prepared pan, and spread evenly.
3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife
inserted into the cake comes out clean. Add your favorite cream cheese
frosting. Makes 24 servings.

Sour Cream Pear Cake

Preheat the oven to 350 degrees F (175 degrees C).
Generously butter a 9 inch Bundt or tube pan.
Sprinkle cinnamon sugar into the pan, and tilt
to coat the buttered surface. Shake out the excess.
In a medium bowl, stir together the cake flour,
baking powder, baking soda and salt. Set aside.
In a separate bowl, cream together 3/4 cup of butter
and white sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each.
Stir in the vanilla and sour cream, mixing just until blended.
Gradually stir in the flour mixture until fully incorporated.
Fold in the chopped pears using a rubber spatula.
In a small bowl, stir together the brown sugar, cinnamon,
ginger and pecans. Spoon 1/3 of the batter into the prepared pan.
Sprinkle with 1/3 of the pecan mixture.
Repeat layers two more times, ending with the pecan mixture on top.
Bake for 50 to 60 minutes in the preheated oven, until the top of
the cake springs back when lightly pressed, or a knife inserted
into the crown comes out clean. Cool the cake in the pan for
15 minutes, then run a knife around the outside edge of the cake.
Carefully invert onto a cooling rack. If the cake won't come out
of the pan, tap it firmly with a knife on the bottom and sides
of the pan. Set aside to cool completely. When cool, transfer
the cake to a serving plate using two spatulas. Drizzle with the
caramel ice cream topping before serving. Yields 12 servings.

Pineapple Upside-Down Cake

Combine brown sugar and butter in a small bowl. Spread mixture in
bottom of ungreased 9 inch round cake pan. Arrange pineapple slices
in pan and then place one cherry in the middle of each slice. In
another bowl, beat egg yolks until thickened. Slowly add sugar and
beat together. Add flour, baking powder, salt and pineapple juice
and mix well. In another bowl, beat egg whites until they form stiff
peaks. Mix egg whites in with flour mixture. Pour combined ingredients
over the pineapple slices in the cake pan. Bake in preheated 350 degree
oven for 35 minutes. Insert knife into cake after 35 minutes to see if
knife comes out clean to make sure cake is cooked. Allow to cool for
about 3 minutes then invert cake pan over serving dish.
Serve with whipped topping on cake if desired.

Blueberry Sour Cream Coffee Cake

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt 1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in the eggs one at a time, then stir in the sour
cream and vanilla. Combine the flour, baking powder, and salt;
stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl,
stir together the brown sugar, cinnamon and pecans. Sprinkle half
of this mixture over the batter in the pan. Spoon remaining batter
over the top, and then sprinkle the remaining pecan mixture over.
Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife
inserted into the crown of the cake comes out clean. Cool in the
pan over a wire rack. Invert onto a serving plate, and tap firmly
to remove from the pan. Dust with confectioners' sugar just before
serving. Yields: 12 servings.