Vanilla Ring Cake Recipes

VANILLA RING CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.

SAVARIN CAKE WITH VANILLA-GRAND MARNIER SYRUP

Steps:

• Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
• Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
• Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
• Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
• Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
• When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.

MOM'S MARGARINE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch tube pan.
• In a large bowl, cream together the sugar and margarine until smooth. Beat in the eggs one at a time, then stir in the vanilla and lemon juice. Combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.

VANILLA RING CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into a greased and floured 10-inch fluted tub pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Combine the confectioners sugar and 1/2 teaspoon vanilla. Add the milk, up to the 2 tablespoons, to make a drizzle. Drizzle over the cake.

VANILLA-CITRUS TEA RING

Steps:

• Preheat oven to 350°F. Generously coat 12-cup Bundt pan with nonstick spray. Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend. Using electric mixer, beat eggs in another large bowl until thick, about 4 minutes. Gradually beat in oil, buttermilk, and vanilla. Add flour mixture and beat until just blended.
• Pour batter into prepared pan. Bake cake until tester inserted near center comes out clean, about 45 minutes.
• Cool cake in pan on rack 20 minutes. Invert onto platter; cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

PUDDING RICH RING CAKE

Steps:

• HEAT oven to 350°F
• Generously spray a 12-cup fluted tube pan pan or 10-inch tube pan with flour no-stick cooking spray.
• Combine cake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
• BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely.
• HEAT frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.