1928 Award Winning Gold Cake Recipes
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
1928 AWARD WINNING GOLD CAKE
The orange extract is optional, but it makes an ice complement to the flavor of the cake. Another from my "Forgotten Recipes" cookbook. Sounds good!
Provided by BeccaB3c
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times.
- Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy.
- Add the beaten egg yolks, mixing well.
- Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition.
- When the batter is smooth, add the flavoring and beat well.
- Pour the finished batter into a well greased 8-inch square baking pan.
- Bake at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 238.6, Fat 9.4, SaturatedFat 5.6, Cholesterol 69.7, Sodium 155.1, Carbohydrate 35.6, Fiber 0.4, Sugar 16.8, Protein 3.1
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