Classic White Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.
Recipe courtesy of Gourmet Magazine
Store bought white frosting & sprinkles
Cut up fresh strawberries and put them in the middle with white frosting sandwiching the strawberries in the middle…
I like individual servings, so immediately cupcakes came to mind. This recipe was given to me by a co-worker when I told her my hubby wanted spice cake. Spice cake is usually a Fall dessert, but hey – what the hubby wants, the hubby gets. This is Carrot Spiced Cupcakes with Cream Cheese Frosting. Of course, nothing from a can will do. Cream cheese frosting was piped with a gallon size freezer bag since I’m a poor man with no legitimate piping bags/tips. The plump golden raisins are joyful surprises in every bite. This was such a moist recipe, and I will most definitely make again.
1 1/2 cup flour
1 tsp B Powder
1 tsp B Soda
1/2 tsp cinnamon
1/2 tsp Salt
1/4 tsp nutmeg
Generous pinch of ginger powder and all spice.
1 3/4 c brown sugar
1/2 c buttermilk
1/3 c vegetable oil
1/2 tsp vanilla
2 c grated carrots
1/2 c raisins
1/2 c chopped walnuts (no nuts for me)
Preheat oven at 400°F
Use paper baking cups in cupcake pan for less mess. Measure dry ingredients into a large bowl. Stir with fork until well mixed. Whisk or beat egg, milk , oil and vanilla together. Stir in carrots, raisins and nuts. Pour into dry ingredients, and stir until moist. Bake for 30 min or until done.
Cream Cheese Frosting
1 8oz package cream cheese, room temp
1/2 c butter, room temp
1/4 c shortening
3 c powdered sugar
1/2 tsp vanilla
Mix cream cheese, butter, and shortening until creamy. Add powdered sugar slowly to cream mixture and mix until fluffy. Splash some vanilla and a tbs of milk until you reach a desired consistency.
Have I mentioned that I’m not a baker? I AM NOT A BAKER! Gigi is the baker of the family. I just lied, I seem to recall Nikita made the best carrot cake I’ve ever had. Quite frankly ladies, you have me at a disadvantage. I almost bowed out of this one. You saw my exceedingly basic peach cobbler recipe last week. Having said that, I’d decided to bake a cake I had attempted a few weeks ago. It was a complete failure then. I decided a Mulligan was in order. So without further ado I present the Key Lime Pound Cake! I know you all asking how a person screws up a pound cake…I did it! But this go around it turned out much more pleasing. So here goes:
Key Lime Pound Cake
(recipe courtesy of the New York Times)
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all- purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon key lime juice
For the glaze:
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners sugar
1/4 cup key lime juice
2 tablespoons lime zest
Step 1: Make the cake: Heat oven to 325°F. Generously butter and flour a 9×5-inch loaf pan. Sift the flour and baking powder and set aside.
Step 2: Mix butter and cream cheese in a bowl of a stand mixer on medium speed until blended; gradually add sugar and beat on medium speed 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Step 3: Add lime zest and mix to incorporate.
Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate. Pour batter into pan until it is just 3/4-inch from the top ( you may have a little batter leftover; do not use it or you will risk overflow). Firmly tap the pan on the counter a few times to reduce air pockets.
Step 4: Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes, if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5 minute intervals, until set.
Step 5: Cool in pan 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Step 6: Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes, with the mixer on slow speed; gradually add confectioners sugar until fully incorporated. Then beat for 20-30 seconds.
Step 7: Mix in lime juice. Poke holes into cake. Pour in half of the glaze. Let sit 10 minutes. Pour the rest of the glaze on top then sprinkle with lime zest.
What I’ve learned from all of this is that it takes me several tries. At least I keep trying.
Randy’s favorite cake is pineapple upside down cake. This is a very different spin on it.
He said it tasted like carrot cake. Which he hates. But for whatever reason liked this. Much tastier than it looks. I think if I were to make it again I would make some other topping for it.
It may not be the prettiest but it was tasty and very moist. Oh the depression era dessert plates were my great grandmothers. Totally made up for the ugly cake..
Poke cakes are notorious for being incredibly moist and full of flavor. The glaze for this pineapple cake is really basic, but it oozes into every inch and with the first bite you’ll in pineapple heaven! The other thing that’s great, is this cake is even better the day after.
Easy Pineapple Poke Cake
Don’t pay attention to Amy. She bakes just fine and all the cakes and cupcakes look yummy.
Happy Saturday and happy baking,
Annika, Nikita, Amy and Georgia
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