DIY E JUICE RECIPE ( Vanilla Butternut Cake V5 )
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How to make: A Cream Cheese Butternut Pound Cake
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Cream Cheese Butternut pound cake recipe:
3 cups of plain flour
3 cups of granulated sugar
3 sticks of butter (room temperature)
8 oz. cream cheese (room temperature)
2 Tbls. Shortening
6 large brown eggs (or you can use white eggs)
4 tsp. Butter but flavor
-In a mixer cream together butter, cream cheese, shortenting and sugar until well combined. Add six eggs one at a time. Scrape the sides of the bowl then add the flavor and mix well. Next add the flour in three increments. Mix well for about 3 minutes. The pour batter into a 9 or 10 inch tube pan. Place in a cold oven at 325 degrees for 1 hour and 30 minutes.
Frosting:
1 stick of butter (room temperature)
1-16 oz. box of powdered sugar
4 oz. cream cheese
1 Tbls. milk (if needed)
4 teaspoons of butter nut flavor
1 cup of toasted pecans
-Cream butter and cream cheese together. Add sugar and flavor and mix well. If frosting is too thick add milk until desired consistency is reached. Fold in Pecans.
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Southern Butter Pecan Cake
❤️SUBSCRIBE No need to pull out the cake mix, here's how to make a homemade butter pecan cake! This Southern Butter Pecan Cake is so moist and fluffy! And loaded with authentic pecan flavor! If that wasn't enough, it's finished off with a brown sugar cream cheese frosting!! Mercy!
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How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
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Title: Never Give Up
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Pumpkin Pound Cake | How To Make Pumpkin Pound Cake | Pound Cake Recipe
This pumpkin pound cake is really moist and buttery soft with full of flavors.It will melt in your mouth.Process is really simple and easy so give it a try.
#pumpkinpoundcake #poundcake #pumpkincake #manjarisrecipe #pumpkinrecipe #cake
Ingredients:
.egg 2(room temperature)
.butter 100g (room temperature)
.flour 1 cup and 2 tbsp or 150g
.sugar 1/2 cup or 85g
.pumpkin puree 1/3 cup or 100g
.milk 1 tbsp
.baking powder 1/2 tsp
.baking soda 1/4 tsp
.ground cinnamon 1/2 tsp
.vanilla essence 1/2 tsp
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The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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