Cream first 3 ingredients thoroughly. Add eggs.
Cream with butter and sugar mixture.
Add flour, baking powder, milk and vanilla; mix thoroughly.
Put mixture in large tube cake pan or 2 small tube pans.
Put in cold oven.
Set oven to 325\u00b0.
Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
Cream the shortening; add sugar gradually and cream together thoroughly.
Sift flour once before measuring.
Mix nuts and cherries and dredge with 2 tablespoons of flour.
Mix and sift remainder of flour with baking powder and salt.
Add to creamed mixture alternately with liquid.
Blend in nuts and cherries. Fold in egg whites which have been beaten until stiff, but not dry.
Pour into well-greased and floured cake pan and bake 50 minutes at 350\u00b0 in 8-inch pan.
Cool and frost with white icing.
n 2 cups of the Gold Medal All-Purpose flour to the
reased and floured 9 inch cake pans.
Bake at 325
arge bowl, mix all coffee cake ingredients except blueberries and rhubarb
ell.
Frost and decorate cake as desired.
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Heat milk to lukewarm in medium-size saucepan.
Remove from heat.
Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved.
Mix in the egg and soft shortening.
Mix in Gold Medal flour (just enough to handle easily).
Mix dough with hands until moderately stiff.
Turn out on floured board and knead several times until smooth.
Shape for Cinnamon Swirls.
oaf pans or one Bundt cake pan. Grease pans and line
nd flour 12-c. Bundt cake pan or tube pan, 10x4
lour, 12-cup fluted tube cake pan.
In large bowl
f milk.
Spread over cake.
Sprinkle toasted almonds over
Cream shortening and sugar together until fluffy.
Add the vanilla.
Add the eggs one at a time and beat about 1 minute each. Mix the cocoa and food color into a paste and add this paste to the creamed mixture.
Add the flour, salt and buttermilk alternately to the creamed mixture, beating well after each addition.
Mix the vinegar and soda together (they will fizz) and add to the batter.
Bake in two 9-inch greased and floured cake pans at 350\u00b0 for 25 to 30 minutes.
Melt 1 square chocolate; set aside.
Mix cake according to directions on the package.
Makes a round 8-inch cake.
Pour into baking pan.
Pour melted chocolate over batter; cut in with a knife to mix.
Bake at 350\u00b0 for about 27 minutes.
Cool on rack.
ours 10 minutes.
When cake in done, it bounces back
ixed.
Grease 3 layer cake pans with crisco or margerine
pray 12-cup fluted tube cake pan with baking spray with
eat in 4 cups of Gold Medal all-purpose flour gradually.
Preheat oven to 300\u00b0.
Combine all liquids.
Sift dry ingredients together and add to liquids.
Mix well.
Add nuts and figs.
Stir until well blended.
Pour batter into lightly greased and floured tube pan. Bake for 1 hour.
When cake is done, cool in pan for 10 minutes and make sauce for cake.
Heat oven to 350\u00b0.
Grease and flour baking pan, 13 x 9 x 2-inch or 3 round layer pans, 8 x 1 1/2-inch.
In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy.
Beat 5 minutes on High speed, scraping bowl occasionally.
On low speed, mix in flour, baking powder and salt alternately with milk.
Pour batter into pan(s).
Bake oblong pan 45 to 50 minutes, layers 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool cake.
Frost with frosting.