Monday, January 18, 2021

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

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:-

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.

 

Tuesday, December 15, 2020

BANANA CAKE

 BANANA CAKE 

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BANANA CAKE 


Ingredients


¼ pound butter or ½ cup shortening or margarine

1½ cups sugar 

1 cup mashed banana (about 2 medium bananas)

2 eggs 

1 teaspoon vanilla 

2 cups cake flour or all purpose flour 

1 teaspoon baking soda

½ teaspoon salt

½ cup sour milk or sour cream (optional just milk of your choice)


Method


Preheat the oven to 350 degrees.  Butter and lightly flour a 9 inch square cake pan.  Cream the butter or shortening, slowly add the sugar, and beat until light.  Add the banana, eggs, and vanilla and beat well.  Mix the flour, baking soda, and salt, add to the first mixture , and blend.  Slowly add the sour milk or sour cream and beat until well blended.  Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean.  Cool in the pan for 5 minutes before turning out onto a rack.  Split the cake and fill with Banana Cream Filling and frost with Portsmouth Frosting.


Optional:  Bake in four mini loaf pans for 30 - 35 minutes or until the toothpick comes out clean.


Banana Cake was made and prepared by Shirley-Ann Pearman


Photography by Shirley-Ann Pearman


Recipe derived from The Fannie Farmer CookBook, the chapter on “Cakes”, page 626 of the Twelfth Edition. 


Banana Cake posting 

https://recipemarketing.blogspot.com/2013/05/banana-cake.html


Christmas Napkins blog posting posted today.

Christmas Napkins (sewingquiltingbyshirleyann.blogspot.com)






Homemade napkins made for the Christmas season from fabrics purchased at Amazon.






































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