5 minutes.
Prepare the cake batter, folding in the soaked
Preheat oven to 350 degrees.
Butter & flour a 10-inch tube pan.
Sift flour, baking powder, & salt.
In a cup stir milk & vanilla.
In a large bowl mix butter and sugar until yellow and fluffy.
Add 2 eggs and beat well.
Repeat and add last 2 eggs. Beat well.
With a wooden spoon stir in flour mixture.
Add milk mixture.
Spoon into pan.
Bake 1 hour.
Cool cake in pan 10 minutes.
Turn onto cake plate and dust with confectioners sugar.
Grease and flour 3 (9-inch) cake pans.
Using an electric
Sift the flour, baking powder and salt together.
Cream shortening and sugar.
Add eggs, beating well.
Beginning and ending with dry ingredients, add to creamed mixture alternately with milk and vanilla.
Pour into greased and floured angel food cake pan and cook 1 hour at 350\u00b0 or in 4 (8-inch) pans at 375\u00b0 for 25 to 30 minutes or in muffin pan 1/2 full at 375\u00b0 for 20 minutes.
Cream butter and sugar.
Separate eggs; beat yolks and add to creamed mixture.
Add sifted flour and baking powder, then milk and vanilla.
Use mixer to beat egg whites.
Fold them into other ingredients and then mix all together.
Pour into cake pan (13 x 11 x 2 1/2-inch).
Bake 30 to 40 minutes in 350\u00b0 oven.
Test with toothpick in center of cake at end of baking time.
It's done when toothpick is dry.
Cream butter.
Gradually add sugar, creaming until light and fluffy, about 10 minutes on medium speed on the mixer.
Add flavoring.
Stir flour with baking powder and salt.
Add eggs, one at a time, to creamed mixture beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth.
Pour into 3 layer cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool in pan for 10 minutes.
Turn out.
Cool on rack.
Frost with Pineapple Cake Icing.
Cream together butter and sugar.
Add eggs, one at a time; beat well.
Then add remaining ingredients and mix well.
Bake in layer cake pans in a 350\u00b0 oven until done (toothpick comes out clean).
Ice with favorite frosting.
If you want a loaf cake, use only 1/2 cup milk.
Cream the butter and sugar.
Add beaten egg yolks.
Blend well.
Combine flour, baking powder and salt.
Sift 3 times.
Add to butter mixture alternately with milk.
Fold in stiffly beaten egg whites and flavoring.
Pour into 3 greased cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cream shortening.
Add sugar gradually; beat until light.
Add egg yolks; beat thoroughly.
Sift dry ingredients together; add alternately with milk to first mixture.
Stir in nuts and vanilla. Fold in stiffly beaten egg whites.
Pour batter into 2 square cake pans (8 x 2 1/2-inches deep) and bake at 350\u00b0 for 40 minutes, or until done.
Beat butter until light and slowly add sugar.
Beat in yolks one at a time, beating well after each addition.
Beat until very fluffy.
Mix dry ingredients.
Add butter in thirds with 1/2 cup milk.
Stir in vanilla.
Beat egg whites until stiff and fold into batter.
Pour in three 9-inch buttered pans.
Bake in 350\u00b0 oven for 30 minutes.
Cool 5 minutes in pan, then turn out.
lose to that size -- glass cake dish (I have heard rhubarb
1. drain the artichoke bottoms- dry w/ paper towel
2. Cut the
″) in diameter and 1-2cm (1/2-3/4″) thick. ( They can
rease three 9-inch-round cake pans.
Line bottoms with
Don't be obsessive. :-). Note 2: The flavor is in the
Cream butter and sugar.
Add eggs, 1 at a time, beating after each addition.
Sift flour with salt and baking powder; add alternately with milk.
Add vanilla.
Bake in 4 layers at 350\u00b0 for 25 to 30 minutes.
Frost with your favorite recipe.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
Preheat oven to 325\u00b0.
Cream butter and sugar; beat well.
Add eggs, one at a time; mix well.
Add vanilla.
Alternate flour and baking powder with milk or yogurt on low speed to blend.
Pour cake into prepared pan.
Recipe makes 3 layers or 1 (10-inch) tube pan or 13 x 9-inch sheet cake.
Bake for 30 minutes to 1 hour, depending on pan used.
Serves 20 to 24.
Cream sugar and butter.
Add one egg at a time; beat well. Add half milk and flour.
Beat well.
Add remaining milk, flour, salt and flavoring.
Bake about 1 hour at 300\u00b0; may take longer. Serve plain or frost with a boiled caramel icing.
A wonderful old deep south recipe.
Mix pineapple and sugar and boil for 20 minutes.
Add margarine and boil 10 minutes more.
Remove from heat and put pan in a pan of cold water.
Cool, then beat until thickness to spread on cake.