GOLDEN SHEET CAKES
Use this moist yellow cake to make our show-stopping Dog Cake or Fish Cake. The important thing to remember is that you will need to make one recipe (which yields two sheet cakes) for each animal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h50m
Yield Makes two 9-by-13-inch cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans. Line with parchment, leaving an overhang on long sides. Butter parchment. Flour pans, tapping out excess.
- Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add vanilla, then beat in eggs, 1 at a time.
- Beat flour mixture into butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Scrape bottom of bowl, and mix until smooth. Divide batter between pans.
- Bake, rotating halfway through, until tops of cakes spring back when pressed and a toothpick comes out clean, 40 to 45 minutes. Let cool completely, then lift cakes from pans using parchment. Remove parchment. Cakes can be wrapped in plastic wrap and kept at room temperature 1 day or refrigerated 2 days.
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
GOLD CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
- Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
- Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
GOLDEN FISH CAKES
Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.
Nutrition Facts :
GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
- In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
- Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
NECTARINE GOLDEN CAKE
Provided by Maggie Ruggiero
Categories Cake Mixer Egg Dessert Bake Backyard BBQ Nectarine Summer Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
- Whisk together flour, baking powder, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
- Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING
Categories Cake Chocolate Dairy Dessert Bake Wedding Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Sift together flour, baking powder, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
- Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
- Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
MOIST GOLDEN CAKE
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
- Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
- In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
- Beat in the vanilla. On medium speed, blend in the oil.
- On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
- In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
- On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
- In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
- Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
- Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.
Nutrition Facts : Calories 3962.4, Fat 200.5, SaturatedFat 77.8, Cholesterol 1371.3, Sodium 2106.8, Carbohydrate 499.9, Fiber 4.1, Sugar 306.7, Protein 46.1
GOLDEN POUND CAKE
Provided by Guy Fieri
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
- Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
- Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
- Invert the cake onto a parchment lined cooling rack.
- Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
- Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
- In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
- Cook's Note: This glaze can be made ahead.
BASIC GOLDEN CAKE LAYERS
Make and share this Basic Golden Cake Layers recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 2 nine-inch cakes
Number Of Ingredients 9
Steps:
- Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.
- Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
- Gradually add in the sugar and beat at high speed until light, about 2 minutes.
- Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Beat in the vanilla (if you have a splatter shield, attach it now).
- Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
- Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
- Bake for 25-30 minutes, until lightly browned around the edges.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the layers onto the racks and cool completely.
- Frost as desired.
Nutrition Facts : Calories 2478.4, Fat 111.2, SaturatedFat 65.6, Cholesterol 787.3, Sodium 1612.2, Carbohydrate 334.5, Fiber 3.8, Sugar 160.4, Protein 36.6
GOLDEN FRUITCAKE
Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 loaves (5 slices each).
Number Of Ingredients 14
Steps:
- Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
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