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Lemon Buttermilk Poundcake
Use very finely shredded lemon zest for best texture. Have all ingredients at room temperature.

3 c flour 1 T freshly squeezed lemon juice
1/2 t baking soda 2 t finely shredded lemon zest
1 c butter 1 t vanilla
2 1/4 c sugar 1 c buttermilk
6 eggs  

Preheat oven to 350°F. Grease and flour a 10" fluted tube pan.

Mix the flour and baking soda together and set aside. Beat butter until softened. Gradually add in the sugar until well combined. Add in eggs one at a time, beating well after each addition. Add in lemon juice, zest and vanilla. Add in flour mixture and buttermilk alternately, beating well after each addition. Turn into prepared pan. Bake for about 55 minutes, or until cake tests clean. Let rest in pan before turning out onto cooling rack.

Source 2.

Golden Delicious Fruitcake
This cake uses Golden Delicious apples.

3 c Golden Delicious apples, peeled, cored and chopped 3/4 t nutmeg
2 c mixed candied fruit, diced 1/2 t allspice
1 1/2 c pecans, chopped 1/2 t cloves
1 c dates, chopped 1/4 t baking soda
3 c flour, divided 1 c butter flavor shortening
1 t baking powder 3/4 c sugar
3/4 t salt 3/4 c brown sugar, packed
3/4 t cinnamon 4 eggs

Preheat oven to 300°F. Grease a 10" tube pan, line with brown unprinted paper and grease again.

Combine apples, candied fruit, pecans and dates with 1/2 of the flour to separate fruit. Combine remaining flour with dry ingredients. Cream well the shortening with the sugars. Beat in the eggs one at a time, beating well after each addition. Add in dry ingredients and beat smooth. Stir in the fruit mixture. Turn batter into prepared pan. Place a shallow baking dish half filled with water on oven rack below fruitcake. Bake fruitcake for about 2 to 2 1/2 hours or until wooden pick inserted near center tests clean. Cool in pan. Remove from pan and wrap in foil or plastic wrap and store in refrigerator.

Source 2.

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