Guest Post: How to Make an Easter Resurrection Cake

Editor’s Note: This yummy-looking guest-recipe from Alvina Lopez is a re-publish from a couple years ago. At the time, I didn’t get the recipe published in time for Easter so I am re-posting it today, several days before Easter for those who missed it. 🙂

Easter is this Sunday, and what better way to help celebrate the rising of Jesus Christ then by preparing a resurrection cake in His honor? This delicious cake, which is appropriately in the shape of a cross, is fairly easily to make. If you’re pressed for time, substitute the homemade cake batter and frosting we have listed below for a box cake mix and store bought icing. If you don’t have steady hands, you may also opt to use a cross cake mold instead.

You will need: 13 x 9 x 2 inch baking pan, toothpicks, spatula, electric mixer, 2 mixing bowls, and food coloring: red, yellow, blue and orange.

Cake Batter Ingredients:

• 1 cup butter
• 1 ½ cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 cups sifted cake flour
• 4 tsp baking powder
• 1 1/3 cups milk

Directions: Pre-heat oven to 350°F. Grease baking pan. In a large mixing bowl, beat butter until it is softened. Slowly add in sugar, and continue to beat until creamy mixture develops. Add in the eggs, one at a time. Add in the vanilla extract and salt, continuing to beat the mixture. Mix-in flour and baking powder. Add milk. Continuing beating until the batter is creamy. Immediately pour batter into your greased baking pan. Spread evenly to edges. Bake for about 45 minutes, or until toothpick comes out clean. Let the cake cool for about 5 to 10 minutes before turning it over onto a rack to cool completely. Once cooled, cut the cake into a cross shape: cut out 3 inch squares from the top two corners of the cake, and then cut out 6 x 2 inch squares from the bottom corners of the cake.

Butter Cream Frosting Ingredients:

• 3 cups confectioners’ sugar
• 1 cup butter
• 1 tsp vanilla extract
• 2 tbsp whipping cream

Directions: In a mixing bowl, beat the sugar and butter together on low speed until well blended. Increase the speed to medium and beat for another 3 to 4 minutes. Add in vanilla extract and whipping cream, continuing to beat on medium for an additional one minute. Add one drop of each food coloring and stir. Frosting should now be brown.

Frost the cake with a crumb coat first—This is a thin layer of frosting that helps capture loose cake crumbs. Then frost the cake in its entirety. Using a tooth pick (or fork), make vertical lines in the frosting to mimic grain lines—this will make the cake look like it’s made of real wood.

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Alvina Lopez is a freelance writer and blog junkie, who blogs about accredited online colleges. She welcomes your comments at her email Id: alvina.lopez @gmail.com.

(P.S. Interested in guest posting here at Simple Catholic Living? I’d love to have you! Take a peek at the guest post policy and then get in touch with me. 🙂 )

A Lemon Cookie Recipe for the Busy Woman (or Man!)

(A republish of a popular post from 2010. As many times as I’ve made this recipe, I can’t believe I keep forgetting to take a picture! One of these days...)

This cookie recipe is another one that was passed on to me by my dear friend, Rita. What makes it so easy and unique is that it’s made from a cake mix!

Recipe: The Busy Woman’s (lemon) Cookie Recipe

Ingredients

  • 1 box lemon cake mix
  • 1/3 cup Water
  • 1/2 cup vegetable oil
  • 1 egg

Instructions

  1. Mix all the ingredients together until well blended.
  2. Drop by 1 tablespoon on a greased cookie sheet.
  3. Bake in a 350 preheated oven for 10-12 minutes.
  4. Cool on a wire rack.
  5. Enjoy!

Quick Notes

For the sake of this recipe I used the lemon cake mix because it is one of our favorites. You can use any cake mix you want. The chocolate or the strawberry mix works well.

You can use add-ins, such as chocolate chips, caramel or butter scotch, if desired. Try mixing and matching different cake mixes/add-ins to create different flavor combinations. Have fun with it!

(This recipe is linked to Recipe Roundtable and WFMW.

Dump Cake

I’m not sure where I got this recipe, but I’ve seen several versions of it around the ‘net and elsewhere. It is always a big hit. 🙂

Recipe: Dump Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 20 oz can crushed pineapple (with juice)
  • 1 can cherry pie filling
  • 1 stick butter, melted

Instructions:

  1. Spray a 9×13 pan with cooking spray.
  2. Dump in pineapple and spread in bottom of pan.
  3. Spoon cherry pie filling evenly over the pineapple.
  4. Sprinkle cake mix evenly over that.
  5. Drizzle melted butter evenly over all.
  6. Bake in a 350 oven for 1 hour or until done.
  7. Top each serving with vanilla ice cream or whipped cream, if desired.

Quick Notes

This cake comes out kind of like a cobbler. Have fun and experiment with different flavor combinations! Change up the fruit and cake flavors. Add nuts, coconut, chocolate chips, peanut-butter chips, caramel candy, etc.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Strawberry-Pineapple jello mold

Oven-fried chicken

Peanut butter play-dough