October 21, 2010
Recipes from Martha Ruth Leonard
Newman’s Own Cookbook
Sockarooni Orange Kiss-Me Cake
2 large eggs
1 cup Newman’s Own Sockarooni spaghetti sauce, or your favorite
oven to 350°. Grease a 10” Bundt pan. In a large bowl, beat the
eggs until combined and add the sauce, orange juice and oil. Mix well.
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking
powder and soda. Beat the mixture slowly into the egg mixture. Stir in
the raisins and almonds. Pour into prepared pan and bake 40-50 minutes
or until a toothpick inserted in middle comes out clean. Cool on rack
for 15 minutes, remove from pan and cool completely.
Frosting for Sockarooni Cake
6-oz. cream cheese
2 tbsps. butter or margarine, softened
In a large bowl, beat the cream cheese together with the butter, orange juice and orange peel. Add the confectioner’s sugar gradually, beating until smooth. Spread the frosting on the cake. On the top, make six flower garnishes by surrounding each cherry half with 3 almond slices.
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