Nannies Plain Loaf Cake Recipes

NANY'S WHITE CAKE

Nany's White Cake image

This is a cake recipe by my beloved Great Grandmother! She was a master in her time. She grew up during the depression and made up lots of recipes cooking for her large family. This cake is wonderful! I serve it with frosting or whip cream and berries. Enjoy!

Provided by MEAGANCOLLEEN

Categories Desserts Cakes White Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup white sugar
⅓ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup milk
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost or fill as desired.

Nutrition Facts : Calories 190 calories, Carbohydrate 29.8 g, Cholesterol 46.2 mg, Fat 6.5 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 116.6 mg, Sugar 17.8 g

PLAIN POUND CAKE

Plain Pound Cake image

Provided by Ina Garten

Categories dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

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