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    You are in: Home / Cookbooks / KUMAMA'S CAKES
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    50 recipes in

    KUMAMA'S CAKES

    Love to bake cakes! Not great at decorating however!!
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    5 Reviews |  By ReeLani

    Yummm...doughnuts that aren't bad for you, and a perfect accompaniment to some nice fresh apple cider. From the Detroit Free Press on Oct 14, 2003.

    Recipe #74419

    I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

    Recipe #69630

    These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

    Recipe #32204

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.

    Recipe #29935

    Really incredible. The best when served warm. Bring this to lots of potlucks.

    Recipe #27899

    This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.

    Recipe #149563

    The Day of Kings (el Dia de Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet yeast bread similar to Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. The Solo filling is generally found in the supermarket near the pie fillings. From the Texas Monthly magazine. Prep time includes rising time.

    Recipe #84708

    Weight Watchers Muffins - 2 point each! They taste like pumpkin pie!

    Recipe #145312

    I found this on a holiday food website and since I have always made the cherry dump cake, I thought it sounded good for a change during the holidays. I made it to try it out on the family and they all loved it. My mom asked me to bring it for Thanksgiving dessert. So, I think it's a keeper. Obviously, there will be some of you who don't like it because everybody has different tastes but that's ok. It keeps us from being boring...lol.

    Recipe #386802

    From 101 Things to Do with a Cake Mix by Stephanie Ashcraft

    Recipe #386914

    This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

    Recipe #78552

    This is a family favorite that is easy to prepare and even tastes better if made the day before serving. Kumama is me- my grandson Sam named me this!

    Recipe #268749

    So named because my mother-in-law Harriet King Godfrey said I always made this cake at midnight before a big family party. She was right-- It did not require cooling before frosting so it could be made late at night!!

    Recipe #295194

    This recipe has evolved over the years and i have no idea where the original idea came from.I do know it disappears quickly . You can make this a day or two in advance .Remember to store in the fridge.

    Recipe #336404

    66 Reviews |  By Bev

    This is Southern Living's most requested recipe.

    Recipe #42827

    I received this recipe from a co-worker several years ago. I especially love it during fresh blueberry season, but it is good any time of year. Just be sure that if you use the canned blueberries that it is NOT the blueberry pie filling.

    Recipe #84137

    A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.

    Recipe #14071

    This is an easy, delicious cake. It keeps well and is a great addition to any pic-nic or potluck.

    Recipe #24092

    A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.

    Recipe #373477

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