You Have 6 Hours To Eat This Cake... 1925 Lightening Cake Recipe - Old Cookbook Show
You Have 6 Hours To Eat This Cake... 1925 Lightening Cake Recipe -
Today on the Glen And Friends Old Cookbook Show we take a look at a Lightening cake recipe where the cake and the icing are baked together at the same time. Yes, it isn't really icing / frosting; it's a meringue topping but you get the idea. This is an offshoot of other Lightening cake recipes, or BlitzKuchen.
We're looking to round out the culinary history of this cake - we scoured old cookbooks, community cookbooks, and church cookbooks - we found lots of recipes for Lightening Cake and Blitzkuchen, but very few that include the baked meringue cake topping.
Lightening Cake
One-fourth cup of fat
One-half cup sugar
One-third cup milk
One teaspoon lemon extract
Three egg yolks
One cup flour
One and One-half teaspoons baking powder
One-eighth teaspoon salt
Cream the fat until it is soft. Add the sugar and beat for one minute. Add the milk, lemon extract and egg yolks. Beat for two minutes. Add all the rest of the ingredients and beat for one minute. Pour into a shallow baking pan. Have the batter one-half inch thick.
Frosting
Three egg whites
One-half cup of sugar
One-half cup nut meats
One teaspoon cinnamon
Two tablespoons sugar
Beat the egg whites until they are very stiff. Add the half cup of sugar and beat for one minute. Add the nut meats. Pile on top of the cake batter. Mix the cinnamon and sugar and sprinkle over top of the egg whites. Bake in a slow oven for thirty minutes.
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How to Make Traditional Pound Cake | The Stay At Home Chef
Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!
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✅Ingredients
POUND CAKE VARIATIONS
Vanilla Pound Cake: Add 2 teaspoons vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add in 2 teaspoons almond extract to the batter with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon almond extract. Pour over warm, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream produces a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. One 8 ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons rum extract to the batter with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium high heat. Bring to a simmer. Poke holes in baked cake and drizzle with rum glaze while warm.
Lemon Pound Cake: Add 2 tablespoons lemon juice to the batter with the eggs or 1 teaspoons lemon extract. Make a glaze to put on after baking by whisking together 1/3 cup lemon juice with 1/3 cup sugar until dissolved. Drizzle over baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with finely ground cornmeal.
✅Ingredients
• 2 cups (1 pound) butter, room temperature
• 2 cups (1 pound) sugar
• 9 large eggs (1 pound)
• 3½ cups (1 pound) flour
✅Instructions
1️⃣ 00:02:21 - Lightly grease 2 (9x5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
2️⃣ 00:00:25 - In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
3️⃣ 00:00:59 - Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
4️⃣ 00:02:30 - Pour in prepared pans.
5️⃣ 00:02:55 - Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.
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THE VERY BEST POUND CAKE EVER MADE/VERY MOIST AND DELICIOUS/OLD SCHOOL SOUR CREAM POUND CAKE #shorts
OLD SCHOOL SOUR CREAM POUND CAKE
This is my favorite pound cake
Its also perfect for the upcoming holidays
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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Kentucky Butter Cake | Now This Here Is Good! | Pound Cake With NO Creaming The Butter And Sugar!????????
Heyyyyyy Errrrrbody!!!????
Today I made this Kentucky Butter Cake! Now this here is so good! This Pound Cake was made with no creaming the butter and sugar!!! Who knew?!
#KentuckyButterCake #PoundCakeQueen #BeautifulTooCreationsWithDonna
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????I purchased my mixer online from Walmart. The link is below:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked in a preheated 325 degrees oven for 1 hour 5 mins. Your baking time may vary depending on your oven.
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INGREDIENTS I USED:
3 C All Purpose Flour
2 C Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1 C Buttermilk
2 Sticks UNsalted Butter
5 Large Eggs
1 Tbsp Vanilla Extract
1/2 Tsp Almond Extract
Dust with Powdered Sugar
**Sugar Syrup
1 C Sugar
1/4 C Unsalted Butter
1/4 C Water
Pinch of salt
2 Tsp. Vanilla Extract
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Jami Curl's Vanilla Sour Cream Cake | Genius Recipes
In this week's Genius Recipes, Kristen is making the simplest possible vanilla cake to stir together at home—one that, without a mixer, you could be eating warm from the oven in under an hour (or while the baby naps!). The recipe is from pastry chef Jami Curl, and it comes with lots of ideas for dolling it up with fruit and glazes and crunchy bits (Kristen tries jammy strawberries and butterscotch whipped cream here). And in Genius trick news: It keeps well days longer than your average cake—so you can try lots of them while you #stayathome GET THE RECIPE ►►
INGREDIENTS
VANILLA–SOUR CREAM CAKE
3 1/3 cups (400 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1 tablespoon plus 2 teaspoons (20 grams) baking powder
1 teaspoon (5 grams) kosher salt
2 large eggs
1 cup (227 grams) sour cream
1/2 cup (105 grams) canola oil
1 tablespoon (18 grams) pure vanilla extract
1/3 cup (75 grams) boiling water
STRAWBERRY COMPOTE & BUTTERSCOTCH WHIPPED CREAM
4 cups (600 grams) frozen strawberries
2 tablespoons (30 grams) apple cider vinegar
4 cups (800 grams) granulated sugar
2 cups (480 grams) heavy cream
1/3 cup (72 grams) brown sugar
2 teaspoons (12 grams) pure vanilla extract
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
Full Recipes:
Applesauce Spice Cake -
Devil’s Bundt Cake -
Lemon Bundt Cake -
Whipped Cream Cakes -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes