Heavy Cake Recipes

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CREAM CAKE



Cream Cake image

This is a delicate white cake. Heavy cream is used instead of butter.

Provided by Carol

Categories     Desserts     Cakes     White Cake Recipes

Time 50m

Yield 9

Number Of Ingredients 7

2 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
  • Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
  • Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g

MOIST, DENSE, HEAVY CREAM POUND CAKE



Moist, Dense, Heavy Cream Pound Cake image

I don't think i will try baking another pound cake after making this one! It has the smoothest texture that is both dense and moist. This is easily put together, and it is hard to mess up! To your own flavor preference, you may add additional flavors such as butter or maple extracts, or 2 tsp. of lemon or orange juice with the zest. let eggs and butter sit out at room temp. for 45 minutes to an hour before making. cake flour is used to increase the smooth texture. Just be aware that you might have the whole thing in one sitting! A friend had this served with peanut butter, but I'm sure this would be delicious served with any icing or spread, even whipped cream.

Provided by For Goodness Bake

Categories     Dessert

Time 1h25m

Yield 2 loafs, 10 serving(s)

Number Of Ingredients 7

3 cups granulated sugar
1 cup butter, softened (two sticks, no substitutions!)
7 large eggs
3 cups cake flour
1 cup heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons lemon juice (optional) or 2 teaspoons orange juice (optional)

Steps:

  • Cream sugar and softened butter until smooth.
  • Add eggs in 1 at a time, mixing well between each addition.
  • sift in 1 1/2 cups cake flour, and combine.
  • Add heavy cream to mixture, stir in well.
  • sift in the remaining 1 1/2 cups cake flour and combine until smooth.
  • Stir in vanilla extract and additional optional flavors.
  • Pour into Greased and floured bundt pan or 2 loaf pans.
  • Place in the middle of a cold oven, turn on heat to 350 degrees F.
  • Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
  • (the smaller the pan, the less time it will take to bake.).
  • Remove from oven and let cool before removing from pan.
  • store in an airtight container or wrap with aluminum foil.

Nutrition Facts : Calories 679.7, Fat 31.1, SaturatedFat 18.3, Cholesterol 229.5, Sodium 189.7, Carbohydrate 93.1, Fiber 0.7, Sugar 60.5, Protein 8.4

TOP HEAVY CRUMB CAKE RECIPE - (3.7/5)



Top Heavy Crumb Cake Recipe - (3.7/5) image

Provided by mytastytreasures

Number Of Ingredients 13

HEAVY CRUMB TOPPING:
3 sticks butter, melted
4 cups flour
2/3 cup light brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/2 teaspoons vanilla
CAKE:
1 package yellow cake mix
1 (4-serving size) package vanilla instant pudding and pie mix
4 eggs
1 cup water
1/3 cup vegetable oil

Steps:

  • Preheat oven to 350°F. Grease a 15 x 10 x 1-inch jelly roll type pan. Combine all ingredients in a large bowl. Beat at medium speed for 2 minutes with an electric mixer. Pour into prepared pan, just enough to cover the bottom of the pan. Set the rest aside. Bake for 10 to 15 minutes or until it can hold the crumbs. Carefully crumble the heavy crumb topping onto the cake covering completely. Bake until toothpick inserted into center comes out clean. When cake is cool, sprinkle with confectioners sugar. Top heavy crumb topping: Mix all dry ingredients together. Drizzle butter into dry ingredients slowly, using fork to mix and form large crumbs. Add vanilla and mix. Put aside until ready to use.

CORNISH HEAVY (HEVVA) CAKE



Cornish Heavy (Hevva) Cake image

Traditional Cornish heavy cake, using the recipe handed down through my family to me. This recipe uses no eggs. Great with a cup of tea!

Provided by Tsdadam

Time 55m

Yield Makes 15 slices

Number Of Ingredients 5

500g Self-raising flour
250g Butter
360g Mixed dried fruit
180g Sugar
100ml Milk

Steps:

  • Preheat the oven to 190°C. Line a medium, square cake tin.
  • Rub the butter into the flour until it's the texture of fine breadcrumbs. Add the sugar and fruit and mix well. Add the milk and mix to a soft, stiff dough.
  • Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
  • Place in the middle of the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
  • Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool and cut generous slices.

HEAVY CAKE



Heavy Cake image

Make and share this Heavy Cake recipe from Food.com.

Provided by adopt a greyhound

Categories     Dessert

Time 50m

Yield 1 pan, 20 serving(s)

Number Of Ingredients 8

4 cups flour
1 cup sugar
1/4 lb butter (margarine)
1 1/2 cups Crisco
1 (10 ounce) package currants
2 teaspoons lemon extract
1 1/2 cups water
1 teaspoon salt

Steps:

  • Preheat oven 375 deg.
  • Mix all the ingredients in your mixer bowl, just to blend together.
  • Pour into a greased 15 X 10 inch jelly roll pan.
  • Bake at 375 deg. for 40 minutes.

Nutrition Facts : Calories 347.4, Fat 20.3, SaturatedFat 7.6, Cholesterol 12.2, Sodium 151, Carbohydrate 39.6, Fiber 1.6, Sugar 19.6, Protein 3.2

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