Butter
or Cakes Baked in Tube and Bundt Pans

 
 

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Lemonade Cake

Lemonade Cake

3 oz. pkg. lemon Jell-O
3/4 cup hot water
1 lemon cake mix (18.25 oz)
3 eggs
3/4 cup oil or applesauce
12 oz. can frozen lemonade concentrate
1/2 cup sugar

Heat oven to 300°. Grease and flour a bundt pan. Dissolve Jell-O in hot water and set aside to cool. DO NOT JELL. In a large bowl, mix next three ingredients. Add cooled Jell-O. Beat until well mixed.

Turn into Bundt pan. Bake 1 hour or until knife inserted comes out clean. Meanwhile, mix next 2 ingredients and let set. While cake is still warm, loosen it from edges of pan. Also poke a few holes into body of cake. Pour lemonade mixture over cake, allowing it to run down sides.

Recipe By  : Helen Weissinger  Home Cooking    1999

3 c.  flour
2 c.  sugar
1/2  tsp. salt
1  tsp. baking powder
1/2  tsp.  baking soda
1 c.  sour milk
1  c.  butter, softened
2 tsp.  rum extract
4  eggs

 Butter  Sauce:
3/4  c. sugar
3 tbs.  water
2 tsp.  rum extract

 Preheat oven to 325 °.  Grease and flour 10 inch tube pan.
 In large mixing bowl, blend all cake ingredients on low speed until moistened. Beat for 3  minutes on medium speed. pour into  prepared pan. Bake for 50 to 70 minutes or intil toothpick comes out clean.

 For butter sauce, combine sugar, butter and water in small saucepan. Heat until butter melts. Remove from heat. Add rum extract.

 Leaving cake in pan. prick hot cake deeply every inch with a long tined fork. Pour hot butter sauce over hot cake. Cool in pan for  30 minutes. Remove from pan to cool completely.  Serves  12- 16.

1/2 c. butter
1 1/2 c. sugar
1 tsp. vanilla
3 c. sifted cake flour
3 tsp. baking powder
1 c. milk
4 egg whites

Let butter stand at room temperature until softened.  Cream softened butter thoroughly, adding sugar gradually and continuing to cream until fluffy.  Add vanilla and blend well.

Sift flour and baking powder together.  Add flour mixture and milk alternately to butter-sugar mixture, beating after each addition until smooth.

Beat egg white stiff but not dry and fold gently into cake batter.

Pour into 3 8-inch greased cake pans.  bake in moderate oven (375º F) 25 minutes.  Makes 3 layer cake.

Credit:  Mary Margaret McBride's Encyclopedia of Cooking, Volume 3, 1959.
 

Golden Butter Cream Cake

3 large egg yolks
1/2 c. heavy cream
3/4 tsp. vanilla
1 1/2 c. sifted flour
3/4 c. sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
10 1/2 tbs. unsalted butter - softened

Use one 9 inch by 2 inch cake or quiche pan or 9 inch spring form pan,
greased, bottom lined with parchment paper and then greased again and floured.
Preheat the oven to 350 º

In a medium bowl lightly combine the yolks, 2 tablespoons cream, and  vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and remaining cream.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure (their words, not mine).  Scrape down the sides.  Gradually add the egg mixture in 3 batches,beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with a  spatula.
Bake 25 to 35 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
The cake should be just starting to shrink from the sides of the pan.  It will shrink quite a bit while cooling.

Can be stored 3 days at room temperature.
 

1/2 c. butter or butter substitute
1 c. sugar
2 eggs
3/4 cup milk
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp.  vanilla 

Cream sugar and butter.  Add egg yolks and beat thoroughly.  Sift flour, measure, and sift with baking powder and salt.  Add alternately with milk to creamed sugar and butter.  Beat thoroughly.
Add flavoring. Fold in stiffly beaten egg whites. Pour into well oiled layer cake pans. Bake in moderate oven (375 ºF) about 25 minutes. When cool, put layers together with peach filling.

The Household Searchlight

Buttermilk Butter Cake

3 c. cake flour
2 1/2 tsp.  baking powder
1 tsp. baking soda
1/2 tsp. salt
8 oz.  unsalted butter
2 c. sugar
4  eggs
1 c. buttermilk 

Sift together flour, baking powder, baking soda, and salt.  Cream  together butter and sugar.  Add eggs to creamed mixture one at a  time, beating well after each addition.  Beat until increased in volume, about 8-10 minutes. Fold in the
dry ingredients alternately with the buttermilk in three additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right size, of course!), building sides up higher than center, and bake in a preheated 325º oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then invert and remove.  Let cake cool, but coat with Orange glaze while still slightly warm, allowing some glaze to run down sides of cake.

sliced almonds

In bowl, cream butter and sugar.  Add almond extract; blend in egg.
Mix flour and baking powder; add to butter mixture. Stir dough with fork until smooth. Spread dough in greased 8 inch square cake pan.

TOPPING: In bowl, beat egg and milk; brush over dough. Top with almonds. Bake in 350F oven for 30 minutes or until golden brown.

Origin: Canadian Living

1 c. softened butter
1 1/2 c. sugar
1  egg, beaten
1/4 tsp. salt
1 tsp. grated lemon rind
1 tsp. lemon extract
2 1/2 c. sifted unbleached flour 

Cream the butter with the sugar.  Add all but 1 Tbs. of the egg, salt lemon rind and extract.  Work in the sifted flour a few tablespoons at a time until thoroughly blended.  Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan.  Brush with reserved tablespoon of beaten egg.

Bake at 350º for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut
into serving pieces. Cake will harden as it cools.  Store in airtight container. Keeps well for a long time. Variation:  Substitute 1/2 t ground ginger & 2 Tbs. minced crystallized ginger for lemon extract &
rind. From "The Portable Feast" by Diane D. MacMillan, 101

Orange Butter Cake
 

Preheat the oven to 350º. Grease and flour 2 (8") round cake pans or a 9x 13" pan. Combine the flour, cornstarch, salt and baking powder, and sift them twice. Put the butter in a large mixing bowl, and beat until it is smooth and creamy. Gradually add 1 cup of the sugar, and beat until the mixture is well blended.

In a separate mixing bowl, beat the egg whites until they begin to foam. Then gradually add the remaining 1/2 cup sugar, and continue beating until the whites are stiff, but moist; set aside.

In a separate mixing bowl, beat the egg yolks to break them up, then add the orange juice and orange zest, and continue to beat until the mixture is pale and thick. Add the egg yolks to the butter/sugar mixture, and mix gently until blended...it will look slightly curdled.

ORANGE GLAZE: Mix powdered sugar with orange juice and grated orange zest until smooth. Drizzle over warm cakes.

1 (2-layer size) pkg. *yellow pudding included cake mix
1/2 c. (1 stick) butter or margarine, melted
3 eggs  (divided use, see instructions)
Sifted powdered sugar (3-1/2 c. plus 1-1/2 c., divided use)
2 tsp. vanilla
3 (3 oz. ea.) pkgs. cream cheese, softened

For crust:  Generously spray a 15x10" jelly roll pan with non-stick spray.
With heavy duty electric mixer, blend dry cake mix, melted butter and 1 egg on low speed until moistened. 
Mix on medium speed 2 minutes.  Pat onto bottom and sides of prepared pan.  Set aside.

For filling:  With electric mixer on low speed, mix 3-1/3 c. sifted powder sugar, 2 eggs, vanilla and cream until moistened.  Carefully cover mixer with a large, clean kitchen towel (make sure no part of towel comes near
beaters), turn mixer to high speed and beat 5 minutes.  Turn mixer to low speed and remove towel.

Add 1-1/2 c. sifted powdered sugar and mix until well blended.  Carefully replace towel, return mixer to high speed and beat 5 minutes.  Pour mixture over crust in pan and spread evenly.  Bake at 350° 40 minutes or until golden brown.  When cool, slice into squares.

*Note:  Treebeards specifies only Pillsbury Plus yellow cake mix with pudding included; each box yields 3 cups dry mix.

1 c. butter softened
2 c. sugar
1 tsp. vanilla
3 c. sifted cake flour
1 c. milk
2 tsp. baking powder
7 egg whites

Cream butter and sugar.  Add vanilla.  Sift flour with baking powder; add alternately with milk, beating well after each addition of flour.

Beat egg whites until stiff but not dry and fold into cake batter.

Bake in 3 greased 9 inch cake pans in slow oven (325º F.) 35 minutes.  Turn out on cake racks.  When cool, frost with favorite frosting.  Makes 3-layer 9 inch cakes.

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