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Cakes

C A K E S

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Yellow Cake Recipe

Pound Cake and Fruit Pound Cake

Pound Cake and Fruit Pound Cake

 Recipes:-

Pound Cake 

Ingredients

1 lb butter

3⅓ cups sugar

10 eggs

4 cups cake flour

1 teaspoon salt

2 teaspoon vanilla, or 1 teaspoon mace

Method

1.                  Preheat the oven to 325° (165°C).

2.                  Butter and lightly flour 9 x 5 inch loaf pan.

3.                  Cream the butter, slowly add the sugar, and beat until light.

4.                  Add the eggs, one at a time, beating each in well.

5.                  Stir in the flour, salt, and vanilla or mace and combine well.

6.                  Spoon into the pan and bake for 1- 1¼ hours, or until a toothpick comes out clean.

7.                  Cool in the pan for 5 minutes before turning out onto a rack.

8.                  Decorate.

9.                  Serve very thin slices.

Pound Cake  was made and prepared by Shirley-Ann Pearman

Recipe is located at Recipe Marketing : Christmas Santa Cake

Photography by Shirley-Ann Pearman

Recipe was taken from The Fannie Farmer CookBook, the chapter on “Cakes” Cakes Made With Shortening (Butter Cakes), Recipe on page 623 of the Twelfth Edition. 

To make the Fruit Pound Cake the same recipe was used and fruit (soaked mixed peel and raisins) added to the mixture.

Yellow Cake recipe is located here:-

Recipe Marketing : Yellow Cake With Meringue Frosting

Cookies

 C O O K I E S

Recipe

Cookies

Ingredients

½ cup butter

½ cup vegetable shortening

1 cups sugar

1 egg

1 teaspoons vanilla

½ teaspoon baking soda

½ teaspoon nutmeg

½ orange rind (approx. 2 teaspoons)

2½ cups flour

Method

1.                  Preheat oven to 350°.

2.                  Prepare and grease cookie sheets.

3.                  Sift flour, baking soda, and nutmeg together; set aside.

4.                  Cream butter and sugar.

5.                  Add eggs, vanilla and orange rind.

6.                  Add dry ingredients.

7.                  Scoop up dough with a teaspoon, roll out in the palm of your hand into a ball, place on cookie sheet and press with a sugar coated fork.

8.                  Bake for approximately 10 minutes or until done and nicely brown.

9.                  Remove immediately from baking sheet onto a wire rack.

10.              Cool completely and serve accordingly.  Store in an air tight container.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This recipe originated from a recipe in which my mother (Betty Ming) made for many years.

 

PROJECT: Quilt As You Go - Inspirational Mug Mats

PROJECT: Quilt As You Go - Inspirational Mug Mats:

 PROJECT: Quilt As You Go - Inspirational Mug Mats