MARGARET HOUSTON'S WHITE CAKE
Make and share this Margaret Houston's White Cake recipe from Food.com.
Provided by hungerbuster
Categories Dessert
Time 45m
Yield 1 3 layer cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar, beating until smooth.
- Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture, alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.
- Beat egg whites (at room temp.) until soft peaks form and then fold into the batter.
- Pour into 3 greased and floured 9 inch round cake pans.
- Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes before removing the layers to cool completely.
Nutrition Facts : Calories 724.3, Fat 24.4, SaturatedFat 15.1, Cholesterol 63.9, Sodium 605.3, Carbohydrate 116.3, Fiber 1.7, Sugar 67.2, Protein 11
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Sift together the flour, sugar, baking soda and salt. Set aside.
- In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
- Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
- Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
SIX EGG POUND CAKE
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
Provided by Diane Dippolito
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Grease and flour a tube or Bundt® pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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