Best Mama Cake Recipes

BAHAMA MAMA BANANA RUM CAKE

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

MAMA'S SPICE CAKE

Steps:

• In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

MAMA'S SNOW CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.

PAULA DEEN'S MAMA'S POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease & flour a 10" tube pan or bundt pan.
• Sift dry Ingredients.
• Cream butter & shortening together.
• Add sugar a little at a time.
• Cream until fluffy.
• Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
• Add dry ingredients and milk to mixture alternating; starting and ending with flour.
• Mix in vanilla.
• Pour into prepared pan.
• Bake 1 to 1 1/2 hours, or until it passes the toothpick test.

MAMA FOSS'S MANDARIN ORANGE CAKE

Steps:

• Combine all ingredients for the cake and beat well.
• Pour into greased 9x13" pan and bake at 350 F for 45 minutes.
• While cake is still hot, bring ingredients for the glaze to a boil in a small saucepan over medium-high heat.
• Poke holes in the top of the cake every inch or so with a toothpick.
• Pour glaze over the top of the warm cake.

MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)

Steps:

• 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
• 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
• 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
• 4. I prefer using both green & red cherries to add extra color to the cake.
• 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
• 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
• 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
• 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
• 9. This is a sliced platter of this delicious cake.

MAMA CAKE

Steps:

• Grease a 10-in. fluted tube pan and lightly sprinkle with flour; set aside., In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the evaporated milk, water, extracts and food coloring if desired; add to the creamed mixture alternately with flour, beating well after each addition., Pour into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

MAMA NEELY'S SPICED PECAN CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan.
• For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated.
• For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side.
• For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely.
• Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve!

MAMA'S PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Very lightly spray 13x9x2-inch pan with nonstick cooking spray. Put butter in pan and put pan in oven just until butter is melted (maybe 5 minutes).
• 3. Remove pan from oven and evenly sprinkle brown sugar over melted butter and arrange pineapple slices and maraschino cherries on top of brown sugar.
• 4. Prepare cake mix (adding eggs, water and oil) as directed on package and pour batter evenly over fruit.
• 5. Bake 50 minutes or until toothpick in center comes out clean.
• 6. Let stand 5 minutes (if you wait too much longer than that the cake will stick in the pan), then carefully invert onto large serving plate.

MAMA'S TEXAS TORNADO CAKE AKA FRUIT COCKTAIL CAKE

Steps:

• 1. Preheat oven to 375. Butter a 9x13 inch baking dish.
• 2. Beat eggs and sugar. Add fruit cocktail with the juice. Mix salt, flour and baking soda together and add to creamed mixture. Pour into pan.
• 3. Sprinkle nuts over cake and pat down gently, Sprinkle the brown sugar over all. Bake at 375 for 30-45 minutes until down. Remove from Oven and sprinkle coconut in an even layer over cake.
• 4. Bring icing ingredients to a boil, and pour icing over hot cake.

COME-HOME-TO-MAMA CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool., In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture., Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

MAMA GUNN'S POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®).
• Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
• Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan.
• Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

MAMA SEWARD'S STRAWBERRY CAKE RECIPE

Steps:

• 1. CAKE: Mix all cake ingredients together and pour into a 9x11 inch pan. (You can layer in 2 smaller pans if you'd prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
• 2. Bake at 350 for 35-40 minutes.
• 3. FROSTING: Mix together frosting ingredients. (It's very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.

MAMA NEELY'S SOCK IT TO ME CAKE

Steps:

• For filling:.
• For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
• For cake:.
• Preheat oven to 375 degrees F.
• Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
• For glaze:.
• Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

MAMA'S BURNT CARAMEL CAKE

Steps:

• I usually use the 1,2,3,4 cake recipe, using real butter for both the cake and the icing. Make 4 thin layers or 3 thicker ones. There is plenty of icing for 4 layers. ICING: In large boiler (It will run over if the boiler is too small.) put 4 cups sugar and 1 lg can Pet or Carnation milk. Stir, bring to a boil slowly. In small fry pan or sauce pan (I use a black cast iron pan, 6" on bottom, 7" across top) put 1/2 c sugar at same time as milk and sugar. Shake the pan of sugar on medium heat until it melts & looks brown. The big pot and the sugar usually get ready about the same time. Stir the sugar &n milk to keep from sticking or running over. It is best to take the big pot at least partly off the stove when it comes to a full boil. Put the browned sugar in the big pot, stirring well & put back on stove & cook until it comes to the soft ball stage (a little dab put in a bowl of cold water). When it is at that stage, take off stove. Add 1 stick butter & 1 tsp vanilla. Let it cool some, beat with a spoon or wisk until it is spreading consistency. It has to cool a while. I use nuts between layers and also on top and sides as that is the way my folks like it, but it is not necessary.

BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART I-CAKE

Steps:

• 1. Heat oven to 350 degrees. Grease well and flour 3-8X1 1/2" cake pans, or 2-9X 1/1/2" square, or an oblong 13X9X2" pan. Beat butter, sugar, eggs, and vanilla 5 minutes at high speed on mixer or by hand till fluffy. Sift flour, baking powder, salt. Add in 4 additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Bake layers 30-35 minutes, oblong 45-50 min. Use with icing below.
• 2. ICING RECIPE on SEPARATE PAGE--Bonnie Butter Cake with Mama's Fudge Icing--Part 2v- https://www.justapinch.com/recipes/dessert/cake/bonnie-butter-cake-with-mamas-fudge-icing-part.html

MAMA'S ANGEL FOOD CAKE WITH BOURBON CREME ANGLAISE

Steps:

• Preheat oven to 375 degrees with a rack set in the center of the oven.
• Sift flour together with 3/4 cup sugar. Repeat process three times; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, cream of tarter, and salt on medium speed until foamy. Add vanilla-bean seeds and almond extract. With the mixer on medium speed, slowly add remaining 3/4 cup sugar. Continue mixing until whites are glossy and stiff peaks form.
• Sift enough of the flour mixture over the egg white mixture to lightly dust the top. Gently fold flour mixture into the egg white mixture. Repeat process until all the flour is incorporated into the egg white mixture.
• Gently spoon batter into a 10-inch tube pan. With a spatula or knife, using a circular motion, cut through the batter twice to eliminate any large pockets of air. Smooth top to remove any large peaks.
• Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Invert pan over a bottle (such as a 2-liter soda bottle or wine bottle) until completely cooled, about 2 hours.
• To serve, set upright, and using a butter knife or a long spatula, loosen the cake from the sides of the pan. Invert onto a serving plate. Slice using a serrated knife or an angel food cake cutter; serve drizzled with bourbon creme anglaise, if desired.

BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART 2

Steps:

• 1. Melt butter and chocolate; stir in sugar and milk. Heat till sugar melts and let it boil to soft ball 5-6 minutes. Add 1/2 t. vanilla. Stir till it's cool enough to put on cake. (It hardens fast!)
• 2. NOTE: I put the icing on the first and second layers when it is still a little runny. I pour it over the top when it starts to stay pretty well, so the top looks pretty. I put waxed paper under the edges of the cake, so when the icing drips down, I can pull it back up the sides. After you finish icing the sides of the cake, you can remove the waxed paper at the bottom, so the plate will be clean.

MAMA DIP'S CARROT CAKE

Steps:

• Cake:
• Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
• Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
• Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
• Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
• Cream Cheese Frosting:
• Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

MISS MAMA'S RED VELVET CAKE

Steps:

• 1. Preheat oven to 350*
• 2. In the bowl of a mixer, cream together the butter, eggs and sugar. In a separate small bowl, mix cocoa and food coloring into a paste. Add the paste to the butter mixture. Sift the cake flour, salt, and baking soda together. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
• 3. * Cooked Flour Icing * Make paste of flour and milk over heat. Let cool. Mix sugar, butter and vanilla. Cream until fluffy and then add the paste and mix at high speed until it looks like whipped cream.
• 4. Frost the top of the first layer with icing and set the second layer on top. Frost the entire cake with remaining icing.