Summer Strawberry Mousse Cake

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For the sponge cake:

6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter

In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.

Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove

Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.

Cream Cheese Streusel Pound/Bundt Cake

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Streusel:

In a food processor, put
1 cup flour
1/4 cup light brown sugar
1/3 cup white sugar
1 tsp cinnamon
dash salt
1 stick cold butter cut into cubes

Process until lumpy. Set aside

Cream Cheese Filled Apple Bundt Cake

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For filling:

8 oz soft cream cheese
1/4 cup softened butter
1/2 cup white sugar
1 egg
2 tbsps flour
1 tsp vanilla

Blend well and set aside.

Cake:
3 cups flour
1 tsp baking soda
2 tsps cinnamon
pinch salt
1 tsp nutmeg
1/8 tsp allspice
1 cup white sugar
1 cup brown sugar

Mix together well

Add:
1 tsp vanilla
3/4 cup canola oil
3/4 cup applesauce
3 large eggs
1 cup chopped pecans
3 cups peeled and chopped apples

Mix well and put about 2/3 of the mixture in a well-greased and floured bundt pan, pushing the cake batter up the sides, thus making a tunnel in batter. Spoon the cream cheese mixture into the tunnel. Top with the rest of the batter and carefully smooth the top.

Bake in a 350 degree oven for about 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.

Cool in pan for 15 minutes. Turn out onto a cooling rack and cook completely before frosting.

Frosting:

2 cups confectioners sugar
2 tsp cinnamon
3-4 tsp of milk

Drizzle glaze on cooled cake.

Date Pecan Bundt Cake

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3 cups flour
1 tbsp flour
1 tsp baking soda
1 tsp baking powder
3/4 cup soft butter
1-1/2 cups white sugar
3 eggs
1 tsp vanilla
1 cup chopped pecans
8 oz sour cream
1 cup chopped walnuts

Grease and flour a 9″ bundt pan.

In a bowl, mix 3 cups of flour with the baking soda and baking powder. Set aside. Mix the 1 cup of chopped pecans with the 1 tbsps flour. Set aside.

In a mixer, beat butter and sugar till creamy. Add eggs one at a time until well incorporated. Add vanilla.

Alternately add the flour and sour cream. When well blended add the pecans and dates. Pour into prepared pan.

Bake at 350 degrees for about 50-60 minutes or until a toothpick comes out clean.

Cool 10 minutes in pan. Remove from pan and cool completely. Dust with powdered sugar just before serving.