BAKER'S DOZEN FAVORITE BUTTER CAKE
This recipe was selected by the Baker's Dozen after extensive testing of butter cakes. If there is one recipe to have in your file for making tender, golden celebration cakes, it's this one.
Provided by Courtly
Categories Dessert
Time 45m
Yield 2 9inch rounds, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Position the rack in the lower third of the oven and preheat to 350° F.
- Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
- Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
- In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
- Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
- Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
- Gradually pour in the eggs, about a tablespoon at a time.
- (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
- The entire process of adding and beating the eggs should take 3 to 4 minutes.
- Reduce the mixture speed to low.
- Add the flour mixture in four additions, alternating with three additions of the milk.
- After each addition, beat until smooth and scrape down the sides of the bowl.
- Beat in the vanilla with the final addition of milk.
- Spread the batter evenly in the prepared pans.
- Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
- Transfer the layers to wire cooling racks and cool for about 10 minutes.
- Invert onto the racks or plates and remove the pans.
- Peel off the paper liners and place them back on the layers, sticky sides up.
- Invert onto wire racks, right side up, and cool completely on the wax paper.
- (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
- This incorporates air and is the key to producing a high-rising cake.
- Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
- Scrape down the sides of the bowl often during the creaming and mixing stages.
Nutrition Facts : Calories 499.5, Fat 21.5, SaturatedFat 12.8, Cholesterol 125.6, Sodium 209.6, Carbohydrate 70.3, Fiber 1, Sugar 41.4, Protein 7.3
BUTTER CAKE
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g
BAKER'S DOZEN YEAST ROLLS
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try 'em with soups and chili. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 13 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 169mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
PRESIDENT EISENHOWER'S FAVORITE CAKE
I got a lot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Sift flour, baking soda, baking powder and salt together.
- Cream shortening; beat in sugar gradually, mix in egg yolks and vanilla extract.
- Add cocoa and flour mixture alternating with milk.
- Beat egg whites until stiff.
- Fold stiff egg whites into mixture.
- Pour into 2 greased layer cake pans.
- Bake 25 minutes.
- Frost with favorite frosting.
Nutrition Facts : Calories 680.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 150.5, Sodium 528.9, Carbohydrate 114, Fiber 3.2, Sugar 69.1, Protein 11.8
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