Best Jubilee Cake Recipes

ORANGE SUPREME JUBILEE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. This is the pan I used to make this impressive cake. It has a 10 cup capacity. Normally I would prepare the cake pan before making the cake, BUT BECAUSE OF ALL THE NOOKS AND CRANNIES, I chose to wait until the cake was ready to go into pan before spraying. I prefer to use Baker's Joy, because it already has flour in the spray.
• 2. In a medium size bowl add the flour, salt, baking powder and pudding mix, then stir with a spoon to blend together. WHITE LILY ALL PURPOSE FLOUR IS LIGHT LIKE A CAKE FLOUR, AND CREATES IN MY OPINION a much lighter cake consistency. It is worth it , if it is available in your area.
• 3. In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.
• 4. Add the softened butter to a mixing bowl and beat on medium low speed, till creamy, scraping down the sides of the bowl with a spatula, if needed.
• 5. Add the sugar mixture in 3 intervals, beating well after each addition. Now add the eggs one at a time and beating well after each has been added. Beating at least 5-6 minutes.
• 6. Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.
• 7. Now alternately add the flour mixture and liquid mixture in 3 intervals, alternating between the dry and the wet ingredients. Beating until all as been well incorporated into the cake batter.
• 8. Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.
• 9. Bake in pre heated 350 degree F. oven for 1 hour 10 minutes, checking after one hour, or when tooth pick is inserted into center of cake & batter comes out clean. Remove from oven and allow to sit for at least 10 minutes, then Invert onto cooling rack or cake platter.
• 10. Prepare glaze by adding both the marmalade and orange juice into a small sauce pan, then heat over medium high heat, until mixture comes to a boil, stir and cook for about 3 minutes till mixture becomes thick & syrupy. Remove from heat. Then add both extracts, & stir to blend. Carefully strain hot syrup into a strainer, reserving the syrup and discarding the solid portion.
• 11. Then Spoon or drizzle glaze over Cake. I also added a few white sugar crystals but that is optional. Garnish as desired. I chose to use fresh orange slices and red candies, but you can leave it plain or garnish as you prefer. Serve and enjoy.

CHERRY JUBILEE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar., In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream.

CHOCOLATE CHERRY JUBILEE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease and flour 12 cup fluted tube pan.
• An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
• Beat at highest speeds for two minutes.
• Pour into the previously prepared pan.
• Bake at 350 degrees for 50 minutes.
• In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
• Remove the pan from heat.
• Stir in powdered sugar until smooth.
• Spoon over the now-cooled cake.

JUBILEE CAKE

Steps:

• Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
• Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
• Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
• Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
• Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
• Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.

FLAMING CHERRIES JUBILEE RUM CAKE

Steps:

• 1. Heat oven to 350. Grease and flour two round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat two minutes at highest speed. Pour evenly into pre-pared cake pans.
• 2. Bake for 25-30 minutes until a toothpick test comes out clean. Cool in pans on a rack 15 minutes. Then remove.Put each cake on a serving plate, and cut into wedges. Place a wedge on a small cake plate, for each person.
• 3. Just before serving, heat fruit sauce in a large skillet, until mixture just comes to a boil. Pour rum over hot fruit sauce. DO NOT STIR ! Ignite and ladle over cake wedges at the table.. Magnificent Presentation!!! Enjoy the compliments! ..Nancy 12/13/11

CHOCOLATE CHERRY JUBILEE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Blend cake mix, extract, cherry filling and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake for 45 to 55 minutes. Cool upright in pan for 25 minutes. Turn onto serving platter and cool completely. In a small saucepan, blend chocolate chips, butter and milk overlow heat until the chocolate melts, stirring constantly. Remove from heat and add powdered sugar, stirring until smooth. Spoon over cooled cake.

JUBILEE CAKE

Steps:

• Preheat oven 400f.
• Grease a 8-9inch log tin.
• Sift flour and pinch of salt.
• Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
• Add the rest of the flour, the currants/sultanas and mix through.
• Spread into log tin, making a hollow in the centre.
• Bake for 20-25 minutes.
• When cool mix icing sugar and a little water together and drizzle over the top of cake.

GOLDEN JUBILEE CAKE

Steps:

• Make the frosted rose petals the day before.
• Separate the petals and spread the castor sugar over a plate.
• Holding one petal at a time, lightly paint both sides with egg white.
• Spoon sugar over it, then using tweezers, shake off the excess.
• Dry on parchment paper for a day.
• (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
• Butter two 8-inch round cake tins and line their bases with parchment paper.
• Tip the sugar into a mixing bowl and add the softened butter.
• Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
• Sift together the flour and baking powder, then sift over the cake mixture.
• Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
• Stop folding as soon as the flour traces have gone.
• Whisk the egg whites until they just hold their shape.
• Gently fold in a third of the egg white into the cake mix, using a whisk.
• Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
• Lightly fold in the raspberries.
• Divide between the prepared tins and level the mixture using a round bladed knife.
• Bake for 30-35 minutes.
• Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
• Set one cake on a serving plate.
• Spoon the clotted cream on top.
• Scatter the raspberries over and put the other cake on top.
• Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
• Drizzle the icing over the cake.
• Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.

JUBILEE WHITE CHOCOLATE CAKE

Steps:

• Melt the chocolate in a bowl sitting over a pan of barely simmering water. Remove from the heat and stir until well mixed. Cream together the sugar and butter until pale. Add the ground almonds, egg yolks, melted chocolate and mix well. Beat the egg whites until stiff and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
• Turn into a buttered and lined 23cm/9in round loose bottomed cake tin and bake at 150C/Gas 2 for 35 minutes. I find the cake needs to come out bang on time. It needs to feel firm on the top in the middle but when you put a skewer in the middle it should show some crumbs not soft mix as you pull it out. Leave to cool before removing gently from the tin and cool on a wire rack.
• To make the icing blend the icing sugar, vanilla and butter in a large bowl until smooth and soft. Pipe over the cake and decorate using seasonal berries.