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| Cake Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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1 2 3 4 CAKE
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1 Tbsp. butter; softened 2 Tbsp. flour 3 C. cake flour; sifted 4 tsp. baking powder; double acting 1/2 tsp. salt 8 ounces butter; unsalted (2 sticks) at room temperature 2 C. sugar; granulated 4 medium eggs; at room temperature 1 C. milk; at room temperature 1 1/2 tsp. vanilla extract (or 1 tsp.) 1 2 3 4 Cake Filling and Topping: 3/4 C. orange juice; strained 2 Tbsp. lemon juice 3/4 C. sugar; granulated 1 Tbsp. orange rind; finely grated | Preheat the oven to 350 degrees. Using hands, butter the bottom and sides of all 3 layer cake pans with softened butter; sprinkle flour inside, then shake pans so you get a thin coating on the butter. Tip out any excess. Lay a large piece of waxed paper on a board, put a dry measuring cup in the center. Hold a sifter directly over it and scoop cake flour from the package into the sifter. Sift the flour directly into the C.. When the C. is full, draw the back of a knife blade lightly across the top of the C.. When you have 3 C. of sifted flour in the bowl, put the baking powder and salt in the sifter holding it over the mixing bowl, and sift it over the flour. Then, still using your hands, mix the baking powder and salt lightly with the flour. Next, put the butter into a second, large mixing bowl. If it is very firm squeeze it through your fingers until it softens up. When it is soft enough to work, form your right hand into a big fork, as it were, and cream the butter. This means that you beat it firmly and quickly with your hand, beating and aerating it, until it becomes light, creamy and fluffy. Then whirl your fingers around like a whisk so the butter forms a circle in the bowl. Gradually cream the 2 C. of sugar into the butter with the same fork-like motion, beating until the mixture is very light and fluffy. As the sugar blends in it will change the color of the butter to a much lighter color, almost white. Now wash and dry your hands thoroughly. Separate the eggs as you would for a soufflé, letting the whites slip though slightly parted fingers into a small bowl and dropping the yokes into a second, larger bowl. Beat the yokes for a few minutes with a whisk until they are well blended. Then, again with your hand, beat them very thoroughly into the butter-sugar mixture. Now beat in the milk alternately with the sifted flour first one, then the other this time keeping your fingers close together as if your hand were a wooden spatula. Beat, beat, and beat until the batter is well mixed, then add the vanilla and beat that in for 1 or 2 minutes. Put the egg whites in your beating bowl and beat them with a large whisk or and electric hand beater until they mount first to soft, drooping peaks and then to firm, glossy peaks. Do not over beat so that they are stiff and dry! Tip the beaten whites onto the cake batter and fold them in with your hand. Slightly C. your hand and use the side like a spatula to cut down through the whites and batter to the bottom of the bowl. Flop them over with your C.ped hand, rotating the bowl with your other hand as you do so exactly the technique used when folding egg whites into a soufflé mixture with a rubber spatula. Repeat this very lightly and quickly until the whites and batter are thoroughly folded and blended. Once you have mastered this hand technique you can use it for soufflés. Again using your hand like a spatula, pour and scrape the batter into three prepared pans, dividing it equally between them. Give the filled pans a little knock on the countertop to level the batter. Put the 3 pans in the center of the oven, or, if you have to use more than 1 rack, stagger them on the 2 middle racks of the oven so they do not overlap. Bake for 25 minutes, then touch the center of each cake lightly with your fingertip. If it springs back, it is done. Remove the pans and put them on wire cake rakes to cool for a few minutes. Loosen the layers by running the flat of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up. 1 2 3 4 Cake Filling and Topping: Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers. Be careful not to let it all soak into one spot. : Then pile the layers on top of each other. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or other candy flavored icing. Leave the cake to cool. |
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24 KARAT GOLD CAKE
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2 C. flour 1/4 tsp. cream of tartar 1/4 tsp. salt 1 C. butter 1 C. sugar 1 tsp. nutmeg, ground 6 eggs | Set crockpot at High for 20 minutes before beginning. Fit in liner. Butter and flour 8 C. capacity baking tin. Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not over mix. Spread in tin, and put on lid or lay terry towel over it. Put in crockpot, cover and bake 3 hours or until cake has begun to pull from sides. Uncover. Let stand in tin on cake rack for about 10 minutes, then turn out to cool. Dust with confectioners' sugar, slice and serve. Use less than 1 C. sugar for every 2 C. flour. And use a liner. Substitute buttered or oiled brown shopping bag paper, if you want. |
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A AND B CAKE
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1 C. butter 3 C. sugar 6 eggs 1 tsp. orange extract 1 tsp. almond extract 1/2 tsp. lemon extract 3 C. flour 1/2 tsp. salt 1/4 tsp. baking soda 1 C. sour cream 1/2 C. apricot brandy 1 C. sugar 1/2 C. water 2 Tbsp. apricot brandy 2 cans apricots (18 ounce) 2 Tbsp. apricot brandy 1 Tbsp. cornstarch | Cream butter and sugar until fluffy. Add eggs, one at a time, blending well after each. Stir in extracts. Combine flour, salt and baking soda. Add dry ingredients to creamed mixture, alternating with sour cream and brandy. Bake in a greased 10-inch tube pan at 325 degrees for 1 hour or until done. Combine 1 C. sugar 1/2 C. water in a saucepan. Bring to a boil an stir until thickened. Remove from heat and stir in brandy. Remove cake from pan and pour warm glaze over cake. Cool completely. Drain and chop apricots. Heat apricots in a small saucepan. Combine brandy and cornstarch. Stir in apricots and cook until thickened. Spoon topping over cake and serve with additional topping. |
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A O CAKE
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1 package chocolate or sour cream chocolate mix 1 small package instant chocolate pudding 12 ounce package chocolate chips 4 eggs 8 ounce tub sour cream 1/2 C. water 1/2 C. oil Powders sugar for sprinkling Strawberries for garnish | Blend a package of chocolate or sour cream cake mix, 1 package instant chocolate pudding, chocolate chips, eggs, sour cream water and oil. Pour mixture into a greased angle food cake pan. Bake at 350 for 50-60 minutes. Sprinkle with powdered sugar and garnish with strawberries, if desired. |
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A PLUS APPLE CRUMBLE CAKE
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2 C. flour 1 C. brown sugar 1/2 C. quick cooking oats 3/4 C. butter; melted 1 C. sugar 3 Tbsp. cornstarch 1/4 tsp. salt 1 C. water 1 tsp. vanilla 6 apples, peeled; cored, slice | Mix together flour, brown sugar, oats, butter. Spread half of mixture in 9 x 13 pan. Pat down. Combine sugar, cornstarch, salt and water in saucepan. Cook over moderate heat, stirring until thickened. Add sliced apples and vanilla. Stir to coat well. Spread evenly over crumbly mixture in pan. Top with remaining crumbs. Bake in 350 oven for about one hour. Try a scoop of vanilla ice cream on top. |
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ABSOLUTE BEST APPLE CAKE
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3 C. flour 1-1/2 C. sugar 3 tsp. baking powder 4 eggs 1 C. vegetable oil 2 tsp. vanilla extract 1/4 C. lemon juice, freshly squeezed Dash salt 4 Granny Smith apples, peeled, cored and thinly sliced Sugar (as needed) Ground cinnamon (as needed) | Preheat the oven to 325 degrees. In a large bowl place the flour, sugar, baking powder, eggs, oil, vanilla, lemon juice and salt. Mix the ingredients together well. Into a greased and floured 10 inch tube pan spoon 1/3 of the batter. Place 1/2 of the apple slices on top. Sprinkle them generously with the sugar and cinnamon. Place another 1/3 of the batter on top. Add the rest of the apples. Sprinkle on some more sugar and cinnamon. Place the final 1/3 of the batter on top. Bake the cake for 1 and 1/4 hours, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes. Remove the cake from the pan and let it cool on a rack for 10 minutes longer. |
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ABSOLUTELY NO FAT PINEAPPLE UPSIDE DOWN CAKE
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Nonstick cooking spray 1/3 C. brown sugar; packed 2 Tbsp. light corn syrup 1 Tbsp. lemon juice 7 canned pineapple rings 1 C. flour 1/4 C. cornstarch 1 1/2 tsp. baking powder 1/2 tsp. salt 1 C. sugar 2/3 C. skim milk 2 egg whites 1/3 C. light corn syrup 1 tsp. vanilla | Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, cornstarch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. |
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ACROBAT CHOCOLATE POLENTA CAKE
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12 ounces semi-sweet chocolate 3/4 pound sweet butter 8 egg yolks 1 C. brown sugar 1/3 C. white sugar 1/3 C. ground almonds 1 Tbsp. all-purpose flour 1/4 C. cornmeal 8 egg whites 1 Tbsp. cream of tartar | In large saucepan over very low heat, melt chocolate. Add butter, stir until melted remove from heat (mixture should be body temp, not too hot to touch with a finger). In large bowl, combine the yolks and brown plus white sugar, stir until well mixed. Add chocolate stir well until combined. In small bowl combine almonds and flour plus cornmeal, stir until well mixed. Pour this into chocolate; stir until combined. In large bowl with electric mixer, beat whites with cream of tartar until stiff peaks. Fold whites into chocolate in 3 batches. Use hand as paddle. To do this by hand, use hand as a paddle and push palm down to center of bowl, slide up side of bowl plus turn hand over. Do not over-mix or you will knock air out of whites causing much denser texture. Bake in buttered, floured 10 in spring form pan 5 minutes at 400. Reduce heat to 350 and bake 20-30 minutes, or until cake tests done in center. Cool completely before removing from pan. |
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AFTERNOON TEA CUPCAKES
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3 Tbsp. unsweetened cocoa powder 1 tsp. baking soda 1 C. all-purpose flour 1/2 C. hot water 1 tsp. vanilla extract 3 Tbsp. unsalted butter, melted 1/3 C. shredded coconut 1 large egg 1/2 C. sour cream Glaze 1 Tbsp. unsalted butter 1 C. sifted confectioner's sugar 2 Tbsp. water 1/4 tsp. ground cinnamon 1/2-ounces unsweetened chocolate 1 tsp. vanilla extract | The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are until warm. Position a rack in the center of the oven and preheat to 375. Line twelve 2 1/2-inch muffin C. with paper liners. Place cocoa in a small bowl and stir in 1/2 C. very hot tap water to dissolve. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter-sugar mixture. Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon, stir in the coconut. Spoon the batter into the muffin cup, dividing it evenly among them; they will be about three-quarters full. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the teacakes from the pan and cool slightly on a rack while you prepare the glaze. Spread about 2 tsp. of the chocolate glaze on each of the warm teacakes and let cool thoroughly. Chocolate Glaze - Drizzle this simple and tasty glaze over the afternoon teacakes or over any cake that's been frosted with seven-minute caramel frosting. In a small saucepan combine the butter with 2 Tbls. water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze. |
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ALASKA GLACIER ICE BOX FRUIT CAKE
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1 pound vanilla wafers 1 can evaporated milk 1 pound candied cherries (red) 1 pound seedless raisins (black) 2 pounds pecans (4 C. nut meats) 1 pound (2 C.) English walnuts 1 pound marshmallows | Crush/crumble vanilla wafers and cut up cherries and nuts, saving 15 pecan halves and 11 cherries for decoration. Mix all ingredients except milk and marshmallows. Pour milk into large double boiler; when hot, drop in marshmallows, a few at a time, until all are dissolved. Pour over ingredients and begin to mix immediately. Pour into buttered mold and let stay in refrigerator overnight. Turn out and decorate. Keep wrapped in waxed paper in refrigerator (makes it stay fresh and keeps for months). |