H A P P Y M O T H E R ' S D A Y
FRUIT CAKE AND PLAIN CAKE
Recipe at
The cakes in the above pictures were made during the weeks Bermuda was in Lockdown/Curfew Coronavirus, Covid-19, Pandemic of April 2020.
The original recipe is located at the above link and this is the recipe made in a smaller amount of ingredients.
Plain Cake
Ingredients
2 tablespoons shortening
1/4 cup butter
3/4 cup sugar
2 eggs
3/4 cups + 1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1/4 cup milk
1/2 teaspoon vanilla
Method
1. Cream together shortening, butter and sugar.
2. Add eggs, beating well.
3. Sift flour and baking powder and add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
4. Add vanilla flavoring.
5. Pour into a 6 inch greased and floured tube pan.
6. Bake at 300 degrees for 30 to 45 minutes. Test with toothpick for doneness. (Do not open door during baking.)
7. Right before cake should be done, bring water and sugar to a rolling boil. Remove from heat and add almond extract. While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.
Fruit Cake was made with the same recipe but alternately added with the flour and milk. Fruit added to cake mixture is soaked mixed peel and raisins. Approximate amount used is 1/4 - 1/2 cup in combination of soaked mixed peel and raisins. Fruit in this cake was soaked in cranberry juice, but can be soaked in your choice of any juice or rum from 1 hour to several hours or days.
Glaze is optional.
Glaze:
1/4 cup sugar
1 tablespoon water
1/8 teaspoon almond extract
Cakes made by ShirleyAnn Pearman.
Cakes made by ShirleyAnn Pearman.
This recipe was obtained by a Mini Cookbook while on a travel vacation while a young adult with my family in Dallas, Texas from a tourist gift shop. I liked the recipe, because it was like a recipe already being used within my family which is the traditional pound cake with the alternate milk method.
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