Moms 1234 Cake Recipes

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1234 CAKE



1234 Cake image

This is a recipe that my grandmother passed on to my mom and me. We use it for a birthday cake, or put jam between the layers (if you make it into layers) and frost it with white icing.

Provided by Chef burnt toast

Categories     Dessert

Time 1h20m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 8

1 cup butter or 1 cup margarine
2 cups white sugar
3 cups flour (all purpose)
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla or 1 teaspoon lemon flavoring

Steps:

  • Cream butter, adding sugar gradually, beat in eggs one by one.
  • Sift dry ingredients together and add to first mixture alternately with milk and flavouring.
  • Bake in greased loaf pan or 9" round or square pan.
  • Bake one hour or until a toothpick comes out dry when inserted into centre of cake. Bake in 350 degree oven.

Nutrition Facts : Calories 501, Fat 21.7, SaturatedFat 12.9, Cholesterol 136.8, Sodium 396.7, Carbohydrate 70.3, Fiber 1, Sugar 40.3, Protein 7.4

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE



Classic 1-2-3-4 Cake (With Variations) Recipe image

Here's an easy, classic 1-2-3-4 cake recipe with several variations, including bourbon cake, lemon cake, and orange cake.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h10m

Yield 16

Number Of Ingredients 12

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter (room temperature)
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3/4 cup milk
Glaze (Optional, for Bundt Cake or Tube Cake):
1/4 cup butter (melted)
2 cups powdered sugar (sifted)
2 tablespoons milk or cream

Steps:

  • Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
  • Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
  • Sift the flour with the salt and baking powder; set aside.
  • Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
  • Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
  • Turn into the prepared pan(s).
  • Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
  • Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
  • For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
  • If you made a layer cake, use your favorite frosting.

Nutrition Facts : Calories 402 kcal, Carbohydrate 60 g, Cholesterol 88 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, Sodium 207 mg, Sugar 39 g, Fat 17 g, ServingSize 1 Cake (12 to 16 Servings), UnsaturatedFat 0 g

1-2-3-4 CAKE



1-2-3-4 cake image

This layer cake was a standard in our house. This recipe is a very old one that people could keep in their heads because of the utter simplicity of the formula that gave the cake its name-1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs.

Provided by James Beard

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Party     Orange Juice     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 3-layer cake; 12 servings

Number Of Ingredients 16

For the Cake
Softened butter and flour, for the pans
N/A and flour
3 cups sifted cake flour (not self-rising)
4 teaspoons baking powder
1/2 teaspoon plain salt
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, separated, at room temperature
1 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
For the Filling and Topping
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
3/4 cup sugar
1 tablespoon finely grated orange zest

Steps:

  • Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour.
  • Sift the flour, baking powder, and salt together. Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute. Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more. As the sugar blends in it will change the color of the butter to a much lighter color, almost white.
  • Whisk the egg yolks in a small bowl until they are well blended. Gradually beat into the butter mixture, mixing well after each addition. With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed. Beat in the vanilla. In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks. Do not overbeat until they are stiff and dry. Fold the whites into the batter.
  • Pour and scrape the batter into the prepared pans, dividing it equally among them. Give the filled pans a little knock on the countertop to level the batter. Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center. Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
  • Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other. Let the cake cool.

1234 CAKE



1234 Cake image

Make and share this 1234 Cake recipe from Food.com.

Provided by fitzy2010

Categories     Dessert

Time 23m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup butter
2 cups sugar
3 eggs
4 cups self-rising flour
2 cups milk

Steps:

  • Combine all ingredients and beat until lighter in colour and creamy.
  • Cook in moderate oven.
  • Also good for lamingtons or jelly cakes.

Nutrition Facts : Calories 684.8, Fat 27.7, SaturatedFat 16.6, Cholesterol 148.9, Sodium 1013.3, Carbohydrate 99.4, Fiber 1.7, Sugar 50.2, Protein 10.8

MOM'S POUND CAKE



Mom's Pound Cake image

A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 7

2 cups butter
4 cups confectioners' sugar, sifted
1 tablespoon orange juice
1 tablespoon vanilla extract
6 eggs
¼ teaspoon salt
3 ½ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
  • Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 52.5 g, Cholesterol 130.8 mg, Fat 25.2 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 15.2 g, Sodium 227 mg, Sugar 31.1 g

ONE - TWO - THREE - FOUR CAKE II



One - Two - Three - Four Cake II image

This is a very old recipe. It uses basic items found in most any pantry.

Provided by Janice

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 cup butter
2 cups white sugar, divided
3 cups cake flour
4 egg yolks, room temperature
4 egg whites, room temperature
2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
  • Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
  • In a separate bowl, beat egg yolks well, then add to butter mixture.
  • Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
  • Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
  • Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g

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