Blue Ribbon White Cake Recipes

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BLUE RIBBON WHITE BREAD



Blue Ribbon White Bread image

This is a county fair 'blue ribbon' winning loaf that is very tender and creamy.

Provided by Kristin Eichers

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
1 teaspoon sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup warm water
¼ cup shortening, melted
¼ cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Steps:

  • In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
  • Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  • Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

Nutrition Facts : Calories 60.7 calories, Carbohydrate 4.8 g, Cholesterol 7.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 217.6 mg, Sugar 4.7 g

BLUE-RIBBON BUTTER CAKE



Blue-Ribbon Butter Cake image

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BLUE RIBBON WHITE CAKE



Blue Ribbon White Cake image

This has won three Blue Ribbons at three different fairs. When making the frosting make sure that you use fresh squeezed juice rather than bottled.

Provided by Deirdre Dee

Categories     White Cake

Yield 12

Number Of Ingredients 17

5 tablespoons cornstarch
2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups white sugar
⅔ cup vegetable oil
½ cup milk
¾ cup water
1 tablespoon vanilla extract
4 egg whites
¼ teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
¼ teaspoon salt
4 cups sifted confectioners' sugar
½ cup fresh orange juice
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
  • Sift together the cornstarch, flour, baking powder and salt.
  • Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
  • In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
  • Fold the egg whites into the batter. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
  • Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Nutrition Facts : Calories 545.5 calories, Carbohydrate 91.9 g, Cholesterol 16.1 mg, Fat 18.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 449.5 mg, Sugar 67.6 g

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