OLD-FASHIONED BROWN SUGAR CAKE
Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.
Provided by kinapela
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
- Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g
OLD FASHIONED SUGAR CAKE RECIPE - (4.5/5)
Provided by amberwherley
Number Of Ingredients 9
Steps:
- 1.Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla. 2.in a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition. 3.Lastly, add in egg whites, beating just until all combined. 4.Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet. 5.Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness. 6.Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired. Notes You can also bake this in 10 inch casserole dish or a 10 inch baking pan.
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHION SHEET CAKE
This cake is very rich and not for fat conscience people. It's wonderful to serve with your favorite home made ice cream. I make this only as a once in awhile special dessert. I copied this recipe from a newspaper a very long time ago and found it in the newspaper again just the other day! Guess time has only made this cake better. You want to make sure you don't over bake as the cake is intended to be very moist and fudgy.
Provided by peppermintkitty
Categories Dessert
Time 35m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven 350 degrees.
- Prepare 13x9" cake pan by coating with a thin film of butter and dusting with cocoa powder.
- sift flour and sugar together in large bowl.
- Melt butter with 1 cup of boiling water and cocoa, just until butter is melted Pour over flour/sugar mixture and add beaten eggs, baking soda, buttermilk and salt.
- Stir until well mixed. Use mixer to beat eggs only,,,mix in and mix cake well by hand
- Pour into cake pan, spreading evenly and bake for 22 to 25min.
- Frosting make frosting while cake bakes.
- Melt butter over medium-low heat Add cocoa and milk, stirring constantly.
- Pour over powdered sugar and mix well.
- Add vanilla and stir until smooth Add nuts and pour over warm cake.
Nutrition Facts : Calories 7911.2, Fat 380.9, SaturatedFat 192.1, Cholesterol 1177.7, Sodium 4267, Carbohydrate 1110.4, Fiber 35.5, Sugar 862.8, Protein 74.8
OLD-FASHIONED VANILLA CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-13-inch layer cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan; line bottom with parchment paper. Sift together flours and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add salt and vanilla, beating until combined. With mixer on low speed, gradually add egg whites, scraping down sides of bowl as necessary. Add reserved flour mixture in 2 parts, alternating with the milk, and scraping down sides of bowl between each addition. Mix until combined. Increase speed to medium-high for 20 seconds. Transfer to prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.
OLD-FASHIONED CHOCOLATE CAKE
Chocolate lovers will not be disappointed by this generously frosted cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
- Sift flour, baking soda, and salt into a medium bowl; set aside.
- Put chocolate, 1/4 cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
- Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with 1/4 cup water, remaining 1/4 cup milk, and extracts. Mix in chocolate mixture.
- Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
- Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.
BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)
This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
- Remove from heat.
- Add slowly, stirring constantly, 1/2 cup boiling water.
- Stir over low heat until lumps are dissolved.
- Measure and add water to make 1 cup liquid.
- Cool.
- Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
- Beat 2 minutes.
- Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
- Beat 2 more minutes.
- Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
- Makes a small cake.
- Bake until cake tests done.
- Cool.
- Finish with Creamy Burnt Sugar Icing.
- Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
- Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
- Caramelize 1/2 cup sugar.
- Add 1/4 cup boiling water.
- DO NOT ADD any more water!
- Melt in saucepan 1/2 cup shortening (part butter).
- Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
- Stir in slowly caramel-water mixture.
- Bring to boil stirring constantly.
- Boil 1 minute.
- If mixture curdles, do not be alarmed.
- Remove from heat.
- Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
- Set saucepan in bowl of cold water.
- Beat until consistency to spread.
- Stir in 1/2 teaspoon vanilla.
- If it becomes too thick to spread, add a little water.
Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7
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