Bust Your Girdle Cake Recipes

BUST YOUR BUTTONS BUTTER CAKE

Steps:

• In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
• Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
• Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
• Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! **TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
• GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan.
• Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
• In the pan pierce the hot cake with fork tines or a bamboo skewer.
• Pour half the glaze slowly over the cake.
• Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake.
• Serve with fruit or ice cream. Refrigerate any leftovers.
• TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market. What is cake flour? Can you substitute for it? Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: Ingredients: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour ***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share! **The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol

GRIDDLE CAKES

Steps:

• Lightly grease a heavy nonstick pan (i.e. spray with non-stick cooking spray), and start heating it at medium-high heat.
• Sift together the dry ingredients in one bowl.
• In a separate bowl, combine the eggs, milk, and butter.
• Now combine the dry and wet ingredients together, stirring just enough to moisten the dry ingredients. Do not worry about getting rid of all of the lumps. (It is important to combine the dry and wet ingredients separately, and then combine them together to reduce the amount of time that the gluten in the flour has to toughen up.).
• Pour the batter onto the hot pan in about 4" circles.
• Flip the cakes when they get bubbly on the one side.
• Continue cooking until the bottom browns. I usually peek by pulling up the edge with a spatula.
• If the griddle cakes are cooking too fast, reduce the heat.
• Never flip the griddle cakes more than once as this will make them heavy.
• Serve the griddle cakes immediately even if this means that people have to eat at different times because there are not enough to go around when the first batch comes off of the griddles.