Cake and Frosting

• Beat in mixer about 1 cup shortening and 2 cups confectioners sugar. Add almond flavoring to suit your taste. Add water and more sugar until blended to consistancy to easily spread or use in decorators bag.

• Preheat oven to 325°. Grease well bundt pan.
• Using an electric hand mixer, beat the sugar and butter until creamy.
• Add in lemon extract and mix.
• Add in eggs and mix.
• Add in flour and mix.
• Add in 7UP® and mix for 1 minute. Scrape down the sides of the bowl.
• Mix for 1 minute at low speed.
• Pour batter into a well-greased jumbo Bundt pan.
• Bake for 1 hour, or up to 1 hour and 20 minutes.
• While the cake bakes, make glaze. Using an electric hand mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP®. Beat until smooth.
• Let cake stand in the pan for about 10 minutes.
• Turn cake over onto a plate or platter, remove pan.
• Let cool, then drizzle with the glaze.

• Preheat oven to 325°. Grease and flour bundt pan making sure all indentions are well covered.
• Mix together butter, shortening and sugar. Gradually beat in eggs and vanilla.
• Mix together dry ingredients. Mix into butter mixture alternating with buttermilk.
• Pour into bundt pan leveling out batter. Bake 1 hour 15 minutes until toothpick inserted comes out clean.
• Cool 10 minutes then invert on plate.
• Sprinkle with powdered sugar or drizzle with icing of your choice.

• Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup bundt pan with butter or nonstick spray.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
• On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
• Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
• Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
• Slice and serve with optional toppings like homemade whipped cream & fresh berries.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

• Preheat oven to 350°. Prepare loaf pan, line with parchment paper or grease.
• Whisk the flour, baking powder, and salt together in large bowl.
• In medium bowl, whisk the eggs. Once beaten, whisk in the buttermilk, brown sugar, oil, grapefruit juice, zest, vanilla extract.
• Pour wet ingredients into dry ingredients and mix until combined. Do not overmix.
• Spread batter into loaf pan. Bake for 45-50 minutes. Cake is done when toothpick inserted in the center comes out clean. If browning to quickly cover with foil.
• Mix syrup ingredients until sugar is dissolved. Add more juice if necessary.
• Remove cake and poke with holes. Pour syrup over cake and return to oven for 5 minutes.
• Allow to cool.

Prepare Cake batter

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
• Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.
• Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
• Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
• Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Glaze

• Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining ½ cup toasted pecans.

• Preheat oven to 350°. Grease and flour pans.
• Blend all ingredients and beat 4 minutes.
• Pour eaqual amounts into layer cake pans. Bake until done.
• Cool 15 minutes. Fill and frost with pineapple frosting. Sprinkle with coconut.

Pinapple Frosting:

• Beat together 1 can crushed pineapple and 1 package of coconut pudding until well blended.
• Add in 1/3 cup rum and 1 9 ounce container of thawed cool whip.

• Melt butter and brown sugar together and bring to boil. Boil 2 minutes. Add milk, bring to boil, boil 1 minute. Cool. Add confectioner's sugar.

• Mix first 5 ingredients in saucepan. Bring to boil. Boil 3 minutes, stirring occasionally. Set pan in cold water to cool enough to stir in confectioners sugar and vanlla. Add more sugar or milk as needed.

• Preheat over to 350°. Grease and flour cake pan.
• Mix all ingredients until well blended. Pour into cake pan.
• Bake about 35 minutes until inserted toothpick comes out clean.
• Cool before frosting.

Strawberry Frosting

• Blend together 1/4 cup buter, 1/2 cup strawberries and 2 cups powdered sugar. Blend well and frost on cooled cake.

• Mix all together in mixer bowl. Beat for 10 minutes until doubled in bulk and is light and fluffy. Can be beaten longer.

  Can be refrigerated for up to 30 days.

• Preheat oven to 350°. Grease and flour cake pan.
• Mix together all ingredients until well blended. Pour evenly into cake pan.
• Bake until done or until toothpick inserted in center comes out clean.
• Cool and frost.

Watergate cake topping:

• Mix 1 package of pistachio pudding with Cool whip. Frost on cooled cake. Sprinkle with chopped nuts if Becky isn't having any.
• Sprinkle with chopped nuts if Becky isn't having any.