ool in pan
upside-down
1 hour.
Then
Loosen cake from sides of pan with spatula. Serve upside down with
Caramelized Plum Topping and Spiced Cake should be made right before
Mix all ingredients in a mixing bowl.
Pour into pound cake pan. Bake at 300\u00b0 for 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
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.
Beat egg whites until slightly foamy, then add 1/2 teaspoon cream of tartar.
Beat again to stiff foam.
Sift together flour, baking powder and sugar, then add to egg yolks.
Then add water, oil and vanilla and beat until creamy.
Pour over egg whites gently; fold until well blended.
Bake at 350\u00b0, in 9 x 13-inch pan approximately 20 minutes and in tube pan 35 to 40 minutes.
Invert tube pan upside down to cool.
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.
Put all ingredients into a mixing bowl.
Use an electric mixer.
Beat mixture until very smooth.
Pour into a round cake pan.
Place in cold oven.
Turn heat to 325\u00b0.
Bake about 2 hours or until done.
Use thin knife to test if cake is done.
I hope you enjoy it.
Preheat oven to 350\u00b0.
Cream butter; gradually add sugar, creaming until light and fluffy.
Sift 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 and flavorings, beating after each addition until smooth.
Pour batter into three greased and floured 9 x 2-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool in pans 10 minutes.
Remove from pans; finish cooling on racks.
or 9-inch round cake
pan, lined on bottom
Mix all ingredients in a mixing bowl.
Pour into pound cake pan. Bake at 300\u00b0 for 1 1/2 hours.
Mix together sugar, Crisco and whipping cream.
Add flour and eggs one at a time.
Add flavorings and mix well.
Bake 2 hours at 275\u00b0.
Begin cooking cake in a cold oven.
Mix first two ingredients well and then add 1 egg at a time, beating well after each addition.
Add flour and then whipping cream beating well after each addition.
Make sure to start and finish with flour.
Add vanilla.
Spray cake pan with non-stick spray.
Put in oven at 350 degrees for 2 hours.
Do not pre-heat oven.
Cream butter and Crisco together.
Add sugar a little at a time and cream together well, then add eggs 1 at a time, beating well after each one.
Then add flour alternately with milk, beating well each time.
Add salt and flavorings.
Put cake in tube pan in a cold oven.
Turn to 325\u00b0 for 1 hour and 20 minutes, then cut cake and let it stay in for 20 more minutes, then take out.
Mix Crisco and margarine; blend well.
Add sugar and whip.
Add 1/2 milk and 1/2 flour.
Add eggs, one at a time.
(Blend well after adding each egg.)
Add remainder of milk and flour.
Add flavoring.
Grease and flour cake pan.
Place in cold oven set at 300\u00b0.
Bake one hour.
Bake another 1/2 hour at 325\u00b0.
Remove from pan immediately and cover.
(Have all ingredients at room temperature before beginning to bake.)