Baptist Cakes Recipes

THE VERY BEST POUND CAKE

The Very Best Pound Cake image

I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.

Provided by A Pinch of This ...

Categories Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 4

Ingredients

4 cups sifted all-purpose flour (Sift flour into measuring cup to total 4 cups)
1 lb unsalted butter, softened (4 sticks)
10 large eggs
3 cups sugar

Steps:

Cream flour and butter together until smooth. I do this part in my stand mixer.
Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
Bake @ 300° for 1 ½ hours or until tests done with toothpick.

Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4

BAPTIST CAKES

Baptist Cakes image

A tasty morsel from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Nowadays, the initial dough preparation can be made in a breadmaker.

Provided by Molly53

Categories Yeast Breads

Time 1h19m

Yield 20 cakes

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup milk, scalded
1/4 cup water, boiling
1 1/4 teaspoons dry active yeast or 1/2 fresh yeast cake, softened in
1/4 cup lukewarm water
3 cups all-purpose flour, sifted
fat or oil, for frying

Steps:

Combine butter, sugar and salt in a large bowl.
Add the milk and water; let cool to lukewarm.
When slightly cooled, add the softened yeast and half the flour.
Mix thoroughly, then add remaining flour gradually.
Turn out onto a floured surface and knead until smooth and elastic.
Return to the bowl, cover and let rise until doubled.
Turn out onto floured surface and roll to 1/8" thickness; cut into strips 2 1/2 wide and cross cut to make squares or diamonds.
Cover and let stand for 15 minutes.
While dough is resting, heat fat or oil to 365F in your pan or deep-fat fryer.
Fry dough pieces about 4 minutes or until a delicate brown.
Drain on paper towels; serve hot with maple syrup or your favorite sweet sauce.

Nutrition Facts : Calories 80.4, Fat 1, SaturatedFat 0.5, Cholesterol 2.4, Sodium 124, Carbohydrate 15.3, Fiber 0.6, Sugar 0.7, Protein 2.2

BAPTIST CAKES

BAPTIST CAKES image

Categories Breakfast Bake

Yield 40-50 cakes

Number Of Ingredients 8

Ingredients

1 package (2 1/4 teaspoons) active dry yeast
1 1/2 cups whole milk, at room temperature
1 tablespoon salt
3 tablespoons sugar
2 tablespoons shortening, melted and cooled slightly
8 to 9 cups all-purpose flour, sifted
2 tablespoons unsalted butter, softened
1/2 gallon peanut or vegetable oil for frying

Steps:

1. Dissolve the yeast in one-half cup warm water, stirring. 2. Meanwhile, in a large bowl, combine 1 cup cool water, the milk, salt and sugar. 3. Add the yeast mixture and the shortening. Add the flour, stirring until the mixture is stiff. 4. Remove the dough to a floured work surface and knead as you would bread, until a rough ball can be formed. 5. Grease a heat-proof bowl or kettle with the softened butter. Place the dough in the bowl and cover with plastic. Store in a warm place until the dough doubles in size, about 1 hour. 6. Roll the dough out with a rolling pin to a thickness of one-half inch, then cut into 2-inch squares. Place on a cookie sheet and cover with plastic. Set aside for 15 minutes. 7. Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot until it reaches a depth of 3 to 4 inches. Heat the oil to 360 degrees. Fry each square for 1 to 2 minutes per side or until golden on both sides. Remove with a slotted spoon to dry on wire racks. 8. Serve with a dunking bowl of warm milk topped with a pat of butter, or maybe a bowl of maple syrup heated until warm. Each of 50 cakes: 134 calories; 3 grams protein; 17 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 2 mg. cholesterol; 143 mg. sodium.

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