Lemon
Poppy Poundcake
Only
use unsalted butter for this cake. This poundcake contains no added
leaveners. Evaporated whole milk is used.
1
c unsalted butter, soft, room temperature
2 c sugar
3 c flour, sifted
1 t vanilla
2 t grated lemon zest
6 eggs
1 c evaporated whole milk
3 T poppy seeds
Grease and flour a 10" tube pan well.
Preheat oven to 325°F.
In
a stand-up mixer, cream butter and sugar over low speed until very
light. This may take some time. Sift the flour again and add in alternately
with the evaporated milk. Stir in the extract and the lemon zest,
then add in the eggs one by one, stirring well after each addition.
Remove bowl from the mixer and stir in the poppy seeds. Transfer the
batter in reserved pan and bake until golden browned on top and cake
tests done, about 1 hour. Cool for a couple of minutes on rack before
loosening cake from pan and unmolding. Let cool completely.
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Carrot
Pineapple Cake
3 c cake flour,
sifted
2 c sugar
2 t cinnamon
1 1/2 t baking soda
1 1/2 t salt
1 t baking powder
1 can crushed pineapple, 8 1/4 oz.
2 c grated fresh carrots
3 eggs
1 1/2 c canola oil
2 t vanilla
1 1/2 c pecans, chopped
Preheat
oven to 325°F.
In
a large bowl, stir flour, sugar, cinnamon, baking soda, salt and baking
powder together. Add pineapple, syrup and all, eggs, oil and vanilla.
Beat until well combined, about 2 minutes. Stir in the carrots and
pecans. Pour into prepared pans and bake for about 1 1/2 hours until
cake tests clean. Cool slightly before unmolding.
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Whipped
Cream Cake
This
is a perfect cake to serve with strawberries sweetened with sugar.
1
c whipping cream
2 eggs
1 t vanilla
1 1/2 c sifted flour
1 c sugar
1 t baking powder
1/8 t salt
Preheat
oven to 350°F. Grease and flour 8" spring form pan.
Whip
cream until it holds soft peaks. Add eggs, one at a time, beating
well after each addition. Stir in vanilla. Mix and sift flour with
sugar, baking powder and salt. Add dry ingredients to cream mixture,
stirring until well blended. Pour batter in prepared pan. Bake for
about 50 minutes until lightly browned. Let stand for 10 minutes before
removing sides of pan. Serve this cake with sweetened fresh fruit.
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Sandcastle
Cakes
These
can be baked in a variety of molds. These cakes dry out quickly so
are best used the same day they are made.
3/4 c unsalted
butter, melted and cooled, plus more for greasing miniature loaf pans
1 c sugar, separated
3 eggs
1/4 t vanilla
1/4 t pure lemon extract
1 c self-rising flour
1 c cornstarch
1/16 t salt
Preheat oven to
325°F. Butter 8 miniature loaf pans and line the bottoms with
parchment paper.
Remove 4 teaspoons
of the measured cup of sugar, and place in a separate bowl for garnish.
Place the remaining
sugar with the eggs, vanilla and grated lemon rind in a bowl of a
stand up mixer set over simmering water. Stir until the mixture is
warm and the sugar is dissolved. Place bowl in a stand up mixture
and attach a whip. Whip on medium high speed until light and fluffy,
and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch
and salt together. Fold the flour into the eggs a cup at a time, then
add in the butter in two parts, stirring until thoroughly incorporated.
Divide the batter among the prepared pans. Sprinkle each with a little
of the reserved 4 teaspoons sugar for garnish. Bake until golden and
firm to the touch, about 25 minutes. Cool slightly, then unmold to
cooling racks.
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Italian
Cream Cake
This variation contains maraschino cherries for a splash of color.
For the Cake:
1/2 c butter
1/2 c shortening
2 c sugar
5 eggs, separated
2 t vanilla
1 c buttermilk
2 c flour
1 t baking soda
1/2 t salt
2 c coconut
1 c pecans, chopped
1/2 cup maraschino cherries, drained and chopped
For the Frosting:
1/2 c butter
11 oz. cream cheese
1 lb. powdered sugar
1 T vanilla
1 c pecans, chopped
For the cake:
Preheat oven to 350°F. Grease and flour 3 9-inch cake pans.
Cream butter and
shortening. Add in sugar and beat until light. Add in eggs one at
a time. Mix in the vanilla. In a bowl combine the dry ingredients,
and add this alternately with the buttermilk. Fold in the coconut,
pecans and cherries. Beat the whites until peaked and fold into the
cake mixture. Transfer to the three reserved pans and bake for about
30 minutes or until cake tests done. Invert and cool cakes.
For the frosting:
Cream butter and cream cheese together. Add in the powdered sugar
and vanilla and mix until smooth. Stir in the pecans. Use this to
spread between the layers and on top of the cake.
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