Wednesday, December 3, 2014

Cherry Pound Cake

  CHERRY POUND CAKE 









Cherry Pound Cake

Ingredients

1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon almond extract
3 cups Robin Hood Original All Purpose Flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup PET Evaporated Milk
2 cups maraschino cherries, quartered, well drained
Icing Sugar

Method

1.                  Preheat oven to 350°F. 
2.                  Grease and flour a 12 cup Bundt or Tube pan.
3.                  Beat butter, sugar, eggs, and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
4.                  Combine flour, baking powder and salt in medium bowl. 
5.                  Add dry ingredients alternately with evaporated milk to creamed mixture mixing lightly after each addition. 
6.                  Fold in cherries.
7.                  Turn batter into greased and floured 12-cup Bundt or Tube pan.
8.                  Bake in preheated oven for 55 minutes.
9.                  Cover loosely with foil, continue baking 15 to 20 minutes, until toothpick inserted in centre comes out clean. 
10.              Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.
11.              Dust with icing sugar just before serving.

Cherry Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from a leaflet named “Bake Holiday Memories with Robin Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November 2014.

  

THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Tuesday, November 18, 2014

Loaf Pound Cake

LOAF POUND CAKE





Loaf Pound Cake

Ingredients

¾ cup butter or margarine
½ teaspoon grated lemon peel
¾ cup sugar
1 teaspoon vanilla
3 eggs
1¼ cups sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Method

1.                  Cream butter and peel ; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.
2.                  Add vanilla, then eggs, one at a time, beating well after each.
3.                  Sift together dry ingredients; stir in.
4.                  Grease bottom only of 9 x 5 x 3 – inch pan; turn in batter. 
5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.
6.                  Sift confectioners’ sugar lightly on top.

Loaf Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-



THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Monday, November 17, 2014

Golden Chiffon Cake

GOLDEN CHIFFON CAKE 









Golden Chiffon Cake

Ingredients

2¼ cups sifted cake flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt

* * *
½ cup salad oil
5 egg yolks
¾ cup water
1 teaspoon vanilla
2 teaspoons grated lemon peel
½ teaspoon cream of tartar
1 cup (8) egg whites

Method
1.                  Sift together first 4 ingredients into bowl; make well in center.
2.                  Add in order next 5 ingredients.
3.                  Beat till satin smooth.
4.                  Add cream of tartar to egg whites; beat till very stiff peak’s form.
5.                  Pour batter in thin fold in gently.
6.                  Bake in ungreased 10-inch tube pan in a slow oven (325°) for 1 hour and 10 minutes.  Invert pan; cool.
7.                  Frost with Seven-minute Frosting (see page 84) tinted with a few drops yellow food coloring.
8.                  Sprinkle with yellow tinted coconut.


Golden Chiffon Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 79 of the Third Printing, 1970.

This document in its entirety is located here, with more photos:-


Cake was made for Dwayne Jr.'s 20th Birthday.  Happy Birthday DJ.


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 
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