ool in pan
upside-down
1 hour.
Then
Sift into bowl first 4 ingredients.
Add Crisco and half of milk.
Beat for 2 minutes at medium speed.
Add eggs, vanilla and rest of milk.
Beat 2 minutes.
Bake at 375\u00b0 for 25 minutes in 9 x 13-inch pan for strip cake or 2 layer cake pans.
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.
deep 8-inch round cake pan with parchment paper. For
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.
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.
Mix all ingredients in a mixing bowl.
Pour into pound cake pan. Bake at 300\u00b0 for 1 1/2 hours.
Mix and bake cake at 325\u00b0
in 3 layers.
Sift flour once.
Measure and add baking powder and sift together 3 times.
Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy.
Add egg yolks and beat well.
Add flour alternately, a small amount at a time.
Add flavoring.
Beat well.
Bake in greased pan 8 x 8 x 2-inch in 350\u00b0 oven for 50 minutes or until done.
Frost with your choice.
For a large cake, double recipe.
Cream butter and 2 cups sugar.
Separate eggs.
Add yolks to butter and sugar.
Beat egg whites and add the 2/3 cup of sugar and beat.
Slowly add flour to butter mixture.
As mixture gets too thick to beat, add some of the egg whites and milk until all ingredients are used.
If margarine and Crisco are used, I add 1 tablespoon of butter flavoring.
Preheat oven to 300\u00b0.
Bake in tube pan 1 1/2 hours.
Sift flour once.
Measure and sift 4 more times.
Beat egg whites and salt with flat wire whisk.
When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
Fold in sugar carefully, 2 tablespoons at a time, until all is used.
Fold in flavoring, then sift small amount of flour mixture and fold in carefully. Continue until all is used.
Pour batter into ungreased angel food pan and bake in slow oven.
Begin at 275\u00b0.
After 30 minutes, increase heat slightly (325\ ...
5 to 40 minutes. Cool cake upside-down in pan resting on
king pan. I double this recipe and use a bundt pan
Loosen cake from sides of pan with spatula. Serve upside down with
Cream or beat butter; add sugar, eggs, then flour, milk and flavoring.
Bake in 300\u00b0 oven for 1 1/2 hours; put cake in cold oven, then turn on temperature to 300\u00b0 and bake 1 1/2 hours in tube cake pan.
This makes a big cake.
Cream Crisco, butter and sugar.
As you continue to blend, add flour, a little at a time.
Add milk slowly, then salt and baking powder.
Add eggs, one at a time, then vanilla.
Grease and flour large tube cake pan.
Fill a little over half the pan (do not fill anymore than this amount, it will cook over and down sides).
Bake at 325\u00b0 for 1 hour and 15 minutes.
Measure sifted flour and add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar and flavorings in large bowl. Beat at high speed of electric mixer or rotary beater until soft peaks form.
Add rest of sugar in 4 additions, beating until blended.
Sift in flour mixture in 4 additions folding in with large spoon.
Turn bowl often.
Pour into ungreased 10-inch tube pan.
Bake at 375\u00b0 for 30 to 40 minutes.
Cool upside-down in pan on cake rack.
Loosen from sides and remove.
In large bowl cream butter and sugar until light and fluffy. Add eggs one at a time and mix well after each egg.
Add flour, 7-Up, flavor and juice.
Mix until flour is blended in, then blend until smooth about 3 minutes at high speed.
Pour batter into Bundt cake pan.
Bake in preheated oven at 350\u00b0 for 1 hour 10 minutes. Remove from oven.
Cool 10 minutes in pan and remove to cake plate.
Cream butter, Crisco and sugar together.
Add eggs one at a time; sift flour 3 times.
Add flour to creamed mixture.
Add sour cream, baking soda, bourbon and vanilla.
Grease and flour Bundt cake pan.
Put cake into cold oven and bake 1 hour and 15 minutes at 350\u00b0.
Let cool 10 to 15 minutes before removing from pan.