If you use self-rising flour, leave out salt.
This was Grandma's old fashion \"tea cake.\"
She rolled them out by hand like for biscuits.
But she flattened them out and left her finger prints on them.
I can see them now, where those three fingers left their imprint.
Bake at 350\u00b0 until brown.
Grease a deep 20cm (8\") cake tin and line base with
Cream butter and sugar together.
Add eggs and molasses. Mix well: add soda to buttermilk.
Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients.
Bake in thin layers (about 1/2 in.
thick) in either 9 in. cake pan or old- fashion black griddle for about 12 minutes at 350 degrees.
I use biscuit pan 9 x 13 x 1/2.
Cut to size.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Sift cake flour, baking powder and salt; set aside.
Cream Crisco until fluffy.
Add sugar gradually until all is used; add egg whites, one at a time and beat until fluffy.
Add dry ingredients and milk gradually, beginning and ending with dry ingredients.
Add extract and beat 2 minutes.
Bake in a 350\u00b0 oven.
Bring to a boil, coconut juice and powdered sugar.
Spoon over each layer as you frost your cake.
Mix together cake mix, pie filling, eggs, vanilla and nuts. Pour into 9 x 13-inch greased pan.
Mix together flour, sugar, butter and flavoring (will be crumbly).
Sprinkle over batter. Bake at 350\u00b0 for 45 minutes.
Cream butter and sugar well; add dry ingredients which have been sifted together, alternately with milk and beat on slow speed for 2 minutes. Add 3 eggs, unbeaten, and vanilla. Beat on slow speed for 2 minutes. Bake in 3 well greased layer pans at 350\u00b0 for about 20 or 25 minutes. When cake layers are cool, ice with the following Divinity Icing.
Blend first 5 ingredients thoroughly with mixer for at least 2 minutes.
Stir in baking powder, then add egg whites, milk and vanilla.
Beat with mixer for 2 minutes.
Pour into 2 deep 9-inch cake pans, greased and floured.
Bake at 360\u00b0 for 35 to 40 minutes.
Cream
the butter and sugar until fluffy.
Add eggs one at
a time.
Mix until smooth.
Add flour, flavorings and milk alternately until all are well mixed together.
Bake in a cold oven at
350\u00b0
to
375\u00b0 for 1 1/2 to 2 hours.
Insert a knife; when it comes out clean, cake is ready.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to 350\u00b0.
In a very large mixing bowl, empty cake mix packets and run mixer through dry mix until most of the lumps are gone.
Then mix in eggs, water and softened butter.
Dip 1 cup batter into 9-inch cake pans; spread around pan with back of spoon until evenly distributed.
Bake for approximately 20 minutes or until golden brown.
Turn out from pan as soon as you remove from oven.
Yield:
Approximately 11 layers.
For the Masala Chai Tea Concentrate:
Crush lightly
Mix all ingredients together. Add enough flour to make a stiff dough. Roll out on floured surface about 1/4-inch thick. Cut into desired shape.
Add sugar, butter, flour, salt and vanilla with beaten eggs. Flour hands.
Take dough for each cake and pat.
Place in greased cookie sheet.
Bake at 350\u00b0 until light brown.
Chop or cut fine, all fruit and nuts; mix well and combine with old fashion pound cake dough, using 10 eggs to corresponding proportions.
This recipe makes two nice cakes, unexcelled.